Production and application of proteases from Aspergillus oryzae to obtain peptides with biological activity

• Grant number: 11/10429-9
• Support type: Regular Research Grants
• Duration: August 01, 2011 - January 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Hélia Harumi Sato
• Grantee: Hélia Harumi Sato
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Assoc. researchers: Alexandre Leite Rodrigues de Oliveira ; Ruann Janser Soares de Castro

Abstract

Protease producing by micro-organisms has been used for centuries in Japan, Korea and China for the production of fermented foods, involving the hydrolysis of soy protein, wheat and other cereals. The fungus Aspergillus oryzae is a major producer of enzymes such as protease, amylase and ²-glucosidases and is considered safe for use in foods. The use of biotechnological processes such as solid-state fermentation for the production of proteases has aroused great economic interest due to the possibility of using agroindustrial residues as the culture medium, these being cheap raw materials, widely distributed in Brazil. Amongst the new applications of proteases the production of bioactive molecules stands out. It has been demonstrated that many peptides derived from food protein hydrolysates show antioxidant, antimicrobial and anti-adipogenic activities. In this context, the present paper aims to study the production and biochemical characterization of the protease produced by A. oryzae in semi-solid fermentation and to evaluate the application of this enzyme and of commercial protease preparations in obtaining protein hydrolysates studying the antioxidant, antimicrobial and anti-adipogenic activities of any bioactive peptides present. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SOARES DE CASTRO, RUANN JANSER; INACIO, RODRIGO FABRIZZIO; RODRIGUES DE OLIVEIRA, ALEXANDRE LEITE; SATO, HELIA HARUMI. Statistical optimization of protein hydrolysis using mixture design: Development of efficient systems for suppression of lipid accumulation in 3T3-L1 adipocytes. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, v. 5, p. 17-23, JAN 2016. Web of Science Citations: 0.

SOARES DE CASTRO, RUANN JANSER; SATO, HELIA HARUMI. A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, v. 4, n. 1, p. 55-62, JAN 2015. Web of Science Citations: 14.

SOARES DE CASTRO, RUANN JANSER; SATO, HELIA HARUMI. Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design. FOOD BIOSCIENCE, v. 7, p. 19-30, SEP 2014. Web of Science Citations: 4.

DE CASTRO, RUANN J. S.; SATO, HELIA H. Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 49, n. 2, p. 317-328, FEB 2014. Web of Science Citations: 13.

SOARES DE CASTRO, RUANN JANSER; SATO, HELIA HARUMI. Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis. FOOD AND BIOPRODUCTS PROCESSING, v. 92, n. C1, p. 80-88, JAN 2014. Web of Science Citations: 15.

SOARES DE CASTRO, RUANN JANSER; SATO, HELIA HARUMI. Synergistic effects of agroindustrial wastes on simultaneous production of protease and alpha-amylase under solid state fermentation using a simplex centroid mixture design. INDUSTRIAL CROPS AND PRODUCTS, v. 49, p. 813-821, AUG 2013. Web of Science Citations: 17.