Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2

Texto completo
Autor(es):
da Silva, Ronivaldo Rodrigues [1] ; Previdelli da Conceicao, Pamela Joyce [1] ; Ambrosio de Menezes, Cintia Lionela [1] ; de Oliveira Nascimento, Carlos Eduardo [1] ; Bertelli, Maryane Machado [2] ; Pessoa Junior, Adalberto [2] ; de Souza, Gisele Monteiro [2] ; da Silva, Roberto [1] ; Gomes, Eleni [1]
Número total de Autores: 9
Afiliação do(s) autor(es):
[1] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Sao Paulo, Fac Ciencias Farmaceut, Sao Paulo - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Journal of Biotechnology; v. 294, p. 73-80, MAR 20 2019.
Citações Web of Science: 1
Resumo

beta-glucosidases are glycoside hydrolases that-particularly those from filamentous fungi-have been extensively explored in cellulose fiber saccharification and wine quality improvement. However, these enzymes from yeast have been poorly studied. In this study, an ethanol-glucose tolerant beta-glucosidase that is secreted by Pichia guilliermondii (current name Meyerozyma guilliermondii) was purified and characterized. This enzyme exhibited an estimated molecular mass of 97 kDa and the highest activity between pH 3.5-5.5 and 55 degrees C. The beta-glucosidase was also tolerant to acetone, ethanol, isopropanol, and methanol up to 30% and glucose at 1 M. It was also stable up to 55 degrees C for 80 min, maintaining 70% of its initial activity and in a wide pH range (pH 3-10). The enzyme exhibited 90-100% of its initial activity for 72 h at 20, 25, and 30 degrees C in presence of 10% ethanol at pH 3.5, which is a similar condition to winemaking. Studies that identify new enzymes and describe their purification are required for oenology applications. The beta-glucosidase described herein is a promising candidate for use in the preparation of wine. Additionally, its tolerance to glucose is an important biochemical property that adds value to this enzyme and enables it to be used during the final saccharification process. (AU)

Processo FAPESP: 18/09238-3 - Estudo do sistema de transporte e assimilação de L-arabinose e xilose pelas Aureobasidium leucospermi LB86, Candida oleophila G10.1, Issachenkia terrícola G20 and Pichia guilliermondii G1.2
Beneficiário:Ronivaldo Rodrigues da Silva
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado
Processo FAPESP: 17/06399-3 - Estudo do sistema de transporte membranar e assimilação de L-arabinose e xilose pelas leveduras Aureobasidium leucospermi LB86, Candida oleophila G10.1, Issatchenkia terrícola G20 e Pichia guilliermondii G1.2
Beneficiário:Ronivaldo Rodrigues da Silva
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 17/06066-4 - Leveduras nativas assimiladores de xilose e arabinose: estudo da assimilação e metabolização das pentoses e aproveitamento desses açúcares oriundos da hidrólise da biomassa lignocelulósica para obtenção de bioprodutos
Beneficiário:Eleni Gomes
Linha de fomento: Auxílio à Pesquisa - Regular