Dissertations / Theses on the topic 'Enzymes – Industrial applications'

The nitrilases are an important class of industrial enzymes that are found in all phyla. These enzymes are expressed widely in prokaryotes and eukaryotes. Nitrilases convert nitriles to corresponding acids and ammonia. They are used in industry as biocatalysts because of their specificity and enantioselectivity. These enzymes belong to the nitrilase superfamily in which members share a common &alpha
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structural fold and a unique cys, glu,lys catalytic triad with divergent N- and C-terminals.

There are four atomic structures of distant homologues in the superfamily, namely 1ems, 1erz, 1f89 and 1j31. All structures have two-fold symmetry which conserves the &alpha
&beta
&beta
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-&alpha
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fold across the dimer interface known as the A surface. The construction of a 3D model based on the solved structures revealed the enzyme has two significant insertions in its sequence relative to the solved structures, which possibly correspond to the C surface. In addition there are intermolecular interactions in a region of a conserved helix, called the D surface. These surfaces contribute additional interactions responsible for spiral formation and are absent in the atomic resolution homologues.

The recombinant enzyme from R.rhodochrous J1 was expressed in E. coli BL21 cells and eluted by gel filtration chromatography as an active 480 kDa oligomer and an inactive 80 kDa dimer in the absence of benzonitrile. This contradicts previous observations, which reported the native enzyme exists as an inactive dimer and elutes as a decamer in the presence benzonitrile. Reducing SDS-PAGE showed a subunit atomic mass of ~40 kDa. EM and image analysis revealed single particles of various shapes and sizes, including c-shaped particles, which could not form spirals due to steric hindrances in its C terminal.

Chromatographic re-elution of an active fraction of 1-month old J1 nitrilase enabled us to identify an active form with a mass greater than 1.5 MDa. Reducing SDS-PAGE, N-terminal sequencing and mass spectroscopy showed the molecular weight was ~36.5 kDa as result of specific proteolysis in its C terminal. EM revealed the enzyme forms regular long fibres. Micrographs (109) were recorded on film using a JEOL 1200EXII operating at 120 kV at 50K magnification. Two independent 3D reconstructions were generated using the IHRSR algorithm executed in SPIDER. These converged to the same structure and the resolution using the FSC 0.5 criterion was 1.7 nm.

The helix structure has a diameter of 13nm with ~5 dimers per turn in a pitch of 77.23 Å
. Homology modeling and subsequent fitting into the EM map has revealed the helix is built primarily from dimers, which interact via the C and D surfaces. The residues, which potentially interact across the D surface, have been identified and these confer stability to the helix. The conservation of the insertions and the possibility of salt bridge formation on the D surface suggest that spiral formation is common among microbial nitrilases. Furthermore, the presence of the C terminal domain in J1 nitrilase creates a steric hindrance that prevents spiral formation. When this is lost &ndash
either by specific proteolysis or autolysis - an active helix is formed.

The use of enzymes as industrial catalysts is a very promising alternative to conventional synthetic chemistry since enzymes are very specific, selective and display very high activity under mild experimental conditions. This research is focused on lipases, which are widely used in several industrial sectors and especially in the laundry industry. Enzymes in laundry formulation are exposed to alkaline pH, high concentrations of detergents and the presence of proteases. These harsh conditions have a negative effect on the stability and activity of the enzymes and can eliminate the benefits of adding enzymes to formulation entirely. This study aimed to investigate the stabilisation of existing commercial lipases and the characterisation of a novel cold-adapted lipase for industrial applications. The commercial lipase Lipex 16L is a variant of the Thermomyces lanuginosus lipase and is the current benchmark lipase for application in laundry products. Lipex 16L has been used to develop an improved method for carrier-free immobilisation, using Cross-Linked Enzyme Aggregates (CLEAs). The CLEAs production protocol has been modified by introduction of an activator step to obtain a higher number of individual lipase molecules in the "open lid" conformation and by the introduction of a terminator step to quench the cross-linking reaction at an optimal time to obtain smaller and more homogenous cross-linked particles. This improved immobilisation method has been compared to a commercially available immobilised enzyme and has been shown to be made up of smaller and more homogenous particles with higher activity than the Lipex 16L. The CLEAs produced show improved features for commercial applications such as an enhanced wash performance comparable with the free enzyme, improved stability to proteolysis and a higher activity after long-term storage. The stabilisation of Lipex 16L has also been investigated through the introduction of two additional glycosylation sites on the protein surface. The commercial Lipex 16L has only one glycosylation site on asparagine 33. A tri-glycosylated mutant has been generated with the introduction of two further glycosylation sites on asparagine 37 and asparagine 99. This recombinant enzyme and a mono-glycosylated wild-type enzyme have been cloned and expressed in Pichia pastoris while a non-glycosylated variant has been expressed in Escherichia coli. The enzymatic activities of the glycosylated and non-glycosylated lipases have been compared under various conditions such as temperature, pH, detergents, and incubation with proteases. The results have demonstrated that while the additional glycans do not affect the lipase activity and cleaning performance, they do improve its resistance to proteases and its overall stability with an increase of the melting temperature of + 4 °C. A novel lipase from the psychrophilic bacteria Psychromonas ingrahamii (PinLip) has been biochemically characterised. The enzyme shows activity towards short and medium chain fatty acids and has a good fat stain cleaning performance which makes it attractive for industrial applications. Structural characterisation of the PinLip has been attempted by using crystallisation trials for X-ray crystallography and NMR spectroscopy with limited success. A 3D homology model has been generated using the server I-TASSER using the most closely related known structures, Gibberella zeae, Rhizomucor miehei and Rhizopus microspores lipases, all with a sequence identity to PinLip between 20 and 24%. The different lipases studied in this thesis have been tested for their stability in the presence of traditional laundry formulation ingredients and new novel biosurfactants using differential scanning fluorimetry (DSF). The results have shown an improved stability of all the Lipex variants in presence of mono-rhamnolipids based biosurfactant, while the cold-adapted PinLip was stabilised by a small concentration of a polymer (EPEI) and few other compounds (Tinopal CBS-CL, and Triethylamine). The improved CLEAs method and the use of the PinLip enzyme have been patented (Patent no: WO2017/036901, WO2017/036902, WO2017/036915, WO2017/036916, and WO2017/036917).

Microbial nitrile hydratases are important industrial enzymes that catalyse the conversion of nitriles to the corresponding amides. A thermostable, cobalt-type Bacillus sp. RAPc8 microbial nitrile hydratase was cloned and expressed in E.coli. In this study the primary aim was to determine the molecular structure of Bacillus sp. RAPc8 microbial nitrile hydratase.

Thesis (PhD)--Stellenbosch University, 2008.
ENGLISH ABSTRACT: This study strives to improve two current industrial processes by making them more cost effective through the use of hydrolytic enzymes or microbial systems. The first process targeted is the industrial conversion of starch to ethanol. In the second process, hydrolytic enzymes are applied to the manufacturing of instant coffee. The engineering of microbial systems to convert starch to bio-ethanol in a one-step process may result in large cost reductions in current industrial processes. These reductions will be due to decreased heating energy requirements, as well as a decrease in money spent on the purchase of commercial enzymes for liquefaction and saccharification. In this study, a recombinant Saccharomyces cerevisiae strain was engineered to express the wild-type Aspergillus awamori glucoamylase (GA I) and α-amylase (AMYL III) as well as the Aspergillus oryzae glucoamylase (GLAA) as separately secreted polypeptides. The recombinant strain that secreted functional GA I and AMYL III was able to utilise raw corn starch as carbon source, and converted raw corn starch into bio-ethanol at a specific production rate of 0.037 grams per gram dry weight cells per hour. The ethanol yield of 0.40 gram ethanol per gram available sugar from starch translated to 71% of the theoretical maximum from starch as substrate. A promising raw starch converter was therefore generated. In the second part of this study, soluble solid yields were increased by hydrolysing spent coffee ground, which is the waste generated by the existing coffee process, with hydrolytic enzymes. Recombinant enzymes secreted from engineered Aspergillus strains (β-mannanase, β-endoglucanase 1, β-endo-glucanase 2, and β-xylanase 2), enzymes secreted from wild-type organisms (β-mannanases) and commercial enzyme cocktails displaying the necessary activities (β-mannanase, cellulase, and pectinase) were applied to coffee spent ground to hydrolyse the residual 42% mannan and 51% cellulose in the substrate. Hydrolysis experiments indicated that an enzyme cocktail containing mainly β-mannanase increased soluble solids extracted substantially, and a soluble solid yield of 23% was determined using the optimised enzyme extraction process. Soluble solid yield increases during the manufacturing of instant coffee will result in; (i) an increase in overall yield of instant coffee product, (ii) a decrease in amount of coffee beans important for the production of the product, and (iii) a reduction in the amount of waste product generated by the process.
AFRIKAANSE OPSOMMING: Hierdie studie poog om twee huidige industriële prosesse te verbeter deur die prosesse meer kosteeffektief met behulp van hidroltiese ensieme en mikrobiese sisteme te maak. Die eerste industrie wat geteiken word, is die omskakeling van rou stysel na etanol, en die tweede om hidrolities ensieme in die vervaardiging van kitskoffie te gebruik. Die skep van mikrobiese sisteme om rou-stysel in ’n ’een-stap’ proses om te skakel na bio-etanol sal groot koste besparing tot gevolg hê. Hierdie besparings sal te wyte wees aan die afname in verhittingsenergie wat tydens die omskakelingsproses benodig word, asook ’n afname in die koste verbonde aan die aankoop van duur kommersiële ensieme om die stysel na fermenteerbare suikers af te breek. In hierdie studie is ’n rekombinante Saccharomyces cerevisiae-gis gegenereer wat die glukoamilase (GA I) and α-amilase (AMYL III) van Aspergillus awamori, asook die glukoamilase van Aspergillus oryzae (GLAA) as aparte polipeptide uit te druk. Die rekombinante gis wat die funksionele GA I en AMYL III uitgeskei het, was in staat om op die rou-stysel as koolstofbron te groei, en het roustysel na bio-etanol teen ’n spesifieke tempo van 0.037 gram per gram droë gewig biomassa per uur omgeskakel. Die etanolopbrengs van 0.40 gram per gram beskikbare suiker vanaf stysel was gelykstaande aan 71% van die teoretiese maksimum vanaf stysel as substraat. ’n Belowende gis wat roustysel kan omskakel na bio-etnaol was dus geskep. In die tweede deel van hierdie studie is die opbrengs in oplosbare vastestowwe vermeerder deur die koffie-afval wat tydens die huidige industrieële proses genereer word, met hidrolitiese ensieme te behandel. Rekombinante ensieme afkomstig vanaf Aspergillus-rasse (β-mannanase, β-endoglukanase 1, β-endo-glukanase 2 en β-xilanase 2), ensieme deur wilde-tipe organismes uitgeskei (β-mannanase), asook kommersiële ensiempreparate wat die nodige ensiemaktiwiteite getoon het (β-mannanase, sellulase en pektinase) is gebruik om die oorblywende 42% mannaan en 51% sellulose in koffie-afval te hidroliseer. Hidrolise eksperimente het getoon dat ’n ensiempreparaat wat hoofsaaklik mannanase bevat, die oplosbare vastestofopbrengs grootliks kan verbeter, met ’n verhoogde opbrengs van 23% tydens geöptimiseerde ensiembehandelings. ’n Verhoogde opbrengs in oplosbare vastestowwe tydens die vervaardiging van kitskoffie sal die volgende tot gevolg hê: (i) ’n toename in totale opbrengs van kitskoffie produk, (ii) ’n afname in die hoeveelheid koffiebone wat vir die produksie ingevoer moet word, en (iii) ’n afname in die hoeveelheid afval wat tydens die vervaardigingsproses produseer word.

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As lipases, também chamadas de glicerol éster hidrolases, são enzimas que fazem parte do grupo das serina hidrolases, tendo como substrato, triglicerídeos. O modo de ação das lipases assemelha-se ao das esterases, realizando a hidrólise das ligações ésteres-carboxílicas de acilgliceróis, formando ácidos graxos e glicerol. Processos de bioconversão enzimática têm sido bastante utilizados na produção, transformação e valorização de matérias-primas. Avanços na tecnologia enzimática, como a imobilização de enzimas, possibilitaram a modificação das propriedades cinéticas e da estabilidade destas moléculas contribuindo com o aumento no potencial de aplicações das mesmas. O presente trabalho teve por objetivo estudar diferentes métodos de imobilização de lipases em suportes de sílica, bem como os efeitos deste procedimento, visando melhorar a funcionalidade das enzimas e o maior rendimento econômico nos processos industriais. Os métodos de imobilização escolhidos para os estudos foram: adsorção física, ligação covalente e encapsulação. O processo de imobilização de lipase em Celite (adsorção física) foi otimizado levando em conta o pH, porcentagem da concentração enzima:suporte e temperatura ótimos de atividade enzimática. Também se utilizou Celite como suporte para a imobilização de lipase por ligação covalente, onde se obteve os melhores resultados com atividade enzimática 20% a 40 ºC e eficiência de imobilização de 50%. A celite foi ativada com 3-aminopropiltrietoxisilano e glutaraldeído. Por último, foi avaliada a possibilidade de encapsulação da lipase utilizando o precursor tetraetilortossilicato (TEOS). Os resultados obtidos nesta última metodologia não se mostraram satisfatórios. Logo, com os dados obtidos, podemos dizer que uma boa manutenção da atividade catalítica depende do tipo de retenção (química ou física) e da força de interação ...
Lipases, also known as glycerol ester hydrolases , are enzymes that belong to the group of serine hydrolases. The mode of action of lipases is very similar to esterase group, performing the hydrolysis of carboxylic esters of glycerides - forming fatty acids and glycerol. The enzymatic bioconversion processes have been widely used in manufacturing, processing and recovery of raw materials. Advances methodology for immobilization of enzyme have allowed the modification of the kinetic properties and stability of these molecules contributing to the increase in the potential applications of the same. The present work is aimed to study different methods of immobilization of lipases in silica supports, and the effects of this procedure to improve the functionality of enzymes. The immobilization methods chosen for the studies were: physical adsorption, covalent bonding and encapsulation process. The process of immobilization of lipase on Celite (by physical adsorption) was optimized taking into account several parameters such as: pH, the enzyme concentration:support and temperature for enzyme activity. Celite was also used as a support for the immobilization of lipase by covalent bond, where best results were obtained with 20% enzymatic activity at 40 ° C and immobilization efficiency of 50%. The celite was activated with 3-aminopropyltriethoxysilane and glutaraldehyde. Finally, we have studied the possibility of encapsulation of lipase using the precusor tetraethylorthosilicate (TEOS). The results of this last methodology were not satisfactory. These results show that to maintain a good catalytic activity depends on the type of immobilization chose (chemical or physical) and the strength of the interaction between the enzyme and support, which can cause structural distortions in the protein, leading maintenance or a decrease in catalytic activity

Orientador: Valter de Albuquerque Pedrosa
Coorientador: Luciana Francisco Fleuri
Banca: Maria José Queiroz de Freitas Alves
Banca: Haroldo Yukio Kawaguti
Resumo: As lipases, também chamadas de glicerol éster hidrolases, são enzimas que fazem parte do grupo das serina hidrolases, tendo como substrato, triglicerídeos. O modo de ação das lipases assemelha-se ao das esterases, realizando a hidrólise das ligações ésteres-carboxílicas de acilgliceróis, formando ácidos graxos e glicerol. Processos de bioconversão enzimática têm sido bastante utilizados na produção, transformação e valorização de matérias-primas. Avanços na tecnologia enzimática, como a imobilização de enzimas, possibilitaram a modificação das propriedades cinéticas e da estabilidade destas moléculas contribuindo com o aumento no potencial de aplicações das mesmas. O presente trabalho teve por objetivo estudar diferentes métodos de imobilização de lipases em suportes de sílica, bem como os efeitos deste procedimento, visando melhorar a funcionalidade das enzimas e o maior rendimento econômico nos processos industriais. Os métodos de imobilização escolhidos para os estudos foram: adsorção física, ligação covalente e encapsulação. O processo de imobilização de lipase em Celite (adsorção física) foi otimizado levando em conta o pH, porcentagem da concentração enzima:suporte e temperatura ótimos de atividade enzimática. Também se utilizou Celite como suporte para a imobilização de lipase por ligação covalente, onde se obteve os melhores resultados com atividade enzimática 20% a 40 ºC e eficiência de imobilização de 50%. A celite foi ativada com 3-aminopropiltrietoxisilano e glutaraldeído. Por último, foi avaliada a possibilidade de encapsulação da lipase utilizando o precursor tetraetilortossilicato (TEOS). Os resultados obtidos nesta última metodologia não se mostraram satisfatórios. Logo, com os dados obtidos, podemos dizer que uma boa manutenção da atividade catalítica depende do tipo de retenção (química ou física) e da força de interação ...
Abstract: Lipases, also known as glycerol ester hydrolases , are enzymes that belong to the group of serine hydrolases. The mode of action of lipases is very similar to esterase group, performing the hydrolysis of carboxylic esters of glycerides - forming fatty acids and glycerol. The enzymatic bioconversion processes have been widely used in manufacturing, processing and recovery of raw materials. Advances methodology for immobilization of enzyme have allowed the modification of the kinetic properties and stability of these molecules contributing to the increase in the potential applications of the same. The present work is aimed to study different methods of immobilization of lipases in silica supports, and the effects of this procedure to improve the functionality of enzymes. The immobilization methods chosen for the studies were: physical adsorption, covalent bonding and encapsulation process. The process of immobilization of lipase on Celite (by physical adsorption) was optimized taking into account several parameters such as: pH, the enzyme concentration:support and temperature for enzyme activity. Celite was also used as a support for the immobilization of lipase by covalent bond, where best results were obtained with 20% enzymatic activity at 40 ° C and immobilization efficiency of 50%. The celite was activated with 3-aminopropyltriethoxysilane and glutaraldehyde. Finally, we have studied the possibility of encapsulation of lipase using the precusor tetraethylorthosilicate (TEOS). The results of this last methodology were not satisfactory. These results show that to maintain a good catalytic activity depends on the type of immobilization chose (chemical or physical) and the strength of the interaction between the enzyme and support, which can cause structural distortions in the protein, leading maintenance or a decrease in catalytic activity
Mestre

Thesis submitted in partial fulfilment of the requirements for the degree Doctor of Technology: Biomedical Technology In the Faculty of Health and Wellness Sciences At the Cape Peninsula University of Technology 2014
Peroxidases are ubiquitous catalysts that oxidise a wide variety of organic and inorganic compounds employing peroxide as the electron acceptor. They are an important class of oxidative enzymes which are found in nature, where they perform diverse physiological functions. Apart from the white rot fungi, actinomycetes are the only other known source of extracellular peroxidases. In this study, the production of extracellular peroxidase in wild type actinomycete strains was investigated, for the purpose of large-scale production and finding suitable applications. The adjustment of environmental parameters (medium components, pH, temperature and inducers) to optimise extracellular peroxidase production in five different strains was carried out. Five Streptomyces strains isolated from various natural habitats were initially selected for optimisation of their peroxidase production. Streptomyces sp. strain BSII#1 and Streptomyces sp. strain GSIII#1 exhibited the highest peroxidase activities (1.30±0.04 U ml-1 and 0.757±0.01 U ml-1, respectively) in a complex production medium at 37°C and pH 8.0 in both cases. Maximum enzyme production for Streptomyces strain BSII#1 was obtained in the presence of 0.1 mM veratryl alcohol or pyrogallol, while 0.1 mM guaiacol induced the highest peroxidase production in Streptomyces sp. strain GSIII#1. As the highest peroxidase producer, Streptomyces sp. strain BSII#1 was selected for further studies. The strain was first characterised by a polyphasic approach, and was shown to belong to the genus Streptomyces using various chemotaxonomic, genotypic and phenotypic tests. Production of peroxidase was scaled up to larger volumes in different bioreactor formats. The airlift configuration was optimal for peroxidase production, with Streptomyces sp. strain BSII#1 achieving maximum production (4.76±0.46 U ml-1) in the 3 l culture volume within 60 hrs of incubation. A protocol for the purification of the peroxidase was developed, which involved sequential steps of acid and acetone precipitation, as well as ultrafiltration. A purification factor of at least 46-fold was achieved using this method and the protein was further analysed by LC-MS. The protein was shown to be a 46 kDa protein, and further biochemical characterisation showed that the peroxidase had a narrower spectrum of substrates as compared to reports on other peroxidases derived from actinomycetes. With 2,4-dichlorophenol as the substrate, the Km and Vmax for this enzyme were 0.893 mM and 1.081 μmol min-1, respectively. The purified peroxidase was also capable of catalysing coupling reactions between several phenolic monomer pairs. Overall, the peroxidase from Streptomyces sp. strain BSII#1 could feasibly be produced in larger scales and there remains further room to investigate other potential applications for this enzyme.

The massive industrial production exploited by our society since the XIX century has growth at expenses of the planet. Environmental damages are already visible, and they urge us to find new and sustainable production ways. Among all contributors, this thesis is focused on enzymes and its potential application in industry. Enzymes are biomolecules capable of performing and speeding up chemical reactions. Their versatility makes them a perfect choice for green chemistry proposals, allowing the substitution of damaging process involving hard chemical compounds or heavy energy usage. The work done focus on the better understanding of enzymatic properties and behavior to improve them for industrial application, by applying state-of-the-art modeling techniques. This knowledge has allowed the development of a new classification method for substrate promiscuity, the Effective Volume, and the design of enhanced enzyme variants. In the enzyme engineering line, this thesis presents a mutant laccase obtained through computer-aided rational design, with an improved activity over arylamines, tailored explicitly for polyaniline production. Moreover, we introduce, for the first time in our knowledge, the concept of PluriZymes, an enzyme with two fully functional active sites: an original one and a “de novo” artificially added one.
La producció industrial massiva generada per la nostra societat des del segle XIX, ha crescut a expenses del planeta. Els danys ambientals ja són visibles i ens animen a trobar formes de producció noves i sostenibles. Entre tots els col·laboradors, aquesta tesi es centra en els enzims i la seva possible aplicació a la indústria. Els enzims són biomolècules capaces de realitzar i accelerar les reaccions químiques. La seva versatilitat els converteix en una opció perfecta per química verda, permetent la substitució de processos nocius que comporten utilitzar compostos químics durs o un ús intensiu d’energia. Els resultats presentats es centren en una millor comprensió de les propietats enzimàtiques i del seu comportament per millorar-les per a aplicacions industrials, mitjançant l'aplicació de tècniques de modelització d'última generació. Aquest coneixement ha permès el desenvolupament d’un nou mètode de classificació de la promiscuïtat del substrat, Effective Volume, i el disseny de variants enzimàtiques millorades. En la línia d’enginyeria d’enzims, aquesta tesi presenta una lacasa mutant obtinguda a través d’un disseny racional assistit per ordinador, amb una activitat millorada sobre les arilaminas, adaptada explícitament a la producció de polianilina. A més, introduïm, per primera vegada en el nostre coneixement, el concepte de PluriZymes, un enzim amb dos llocs actius totalment funcionals, l'original i el afegit “de novo” artificial.

Enzyme catalysis has been scaled up for several industrial sectors during the last decades, including pharmaceutics, food and beverages. This raised the interest of other industries such as energy or paper and pulp sectors, for which biocatalysts need to be improved in order to be economically competitive. Molecular simulations play a key role in finding new applications for enzymes and reducing the costs of experimental work. In this thesis, computational techniques have been developed and applied on oxidoreductases for industrial needs, under the framework of the INDOX project. More specifically, investigations have been focused on lignin degradation and valorization by means of flavoproteins and laccases. Flavoproteins are oxidoreductases containing FAD in most of the cases as a prosthetic group. On the other hand, laccases are multicopper-containing oxidoreductases that can oxidize a large variety of substrates. In both cases, oxygen can act as the final electron acceptor, producing hydrogen peroxide and water as by-products respectively, which makes them suitable for green chemistry applications. Research on flavoproteins - Efforts were made to improve catalytic activity towards 5-hydroxymethylfurfural oxidation and secondary benzyl alcohols. To do so, a Monte Carlo based in-house algorithm was employed to sample the protein-ligand conformational space, revealing two interesting positions for the aryl-alcohol oxidase flavoprotein, 500 and 501. Experimental collaborators found several variants from these positions that improved the activity of this enzyme for secondary benzyl alcohols, which were then computationally characterized with the same methodology. Investigation of the 5-hydroxymethylfurfural biochemical reaction was also performed, revealing that the negative nature of the carboxylic group limits the diffusion of one of the subproducts. This problem was proven to be solved by using another flavoprotein, 5-hydroxymethylfurfural oxidase, whose larger active site allows the diffusion of the negatively charged substrate although with very low activity. The activity of this enzyme increases with the addition of V367/W466F double mutations, and the main reasons have been identified. Research on laccases - The addition of a ruthenium photosensitizer potentially allows the oxidation of challenging substrates, although the electron back-transfer was presented as the main limitation. Electron transfer calculations were performed empirically, instead of quantum calculations, to selectively attach the photosensitizer to the surface of the enzyme, finding that increasing the directionality towards the trinuclear copper cluster was the best strategy. In conclusion, it has been shown how computational studies are a useful complement to experimental work, for the benefit of industries. In silico applications are shown to be beneficial in both ends of the process. On one side, predictions and designs are made to guide experiments, narrowing the spectra of mutations and reducing costs. After the experiments, simulations still provide insights of the reaction mechanism and information about the role of certain amino acids, to better understand the experimental results and, as a final instance, refine future predictions.
La catàlisi enzimàtica a escala industrial s’ha aplicat a diferents sectors durant dècades, entre les quals s’inclouen farmacèutiques i indústries de beure i menjar. Això ha incrementat l’interès d’altres sectors, com ara empreses energètiques i de processat del paper, per les quals els biocatalitzadors encara necessiten millores per tal de poder ser competitius econòmicament. Les simulacions a nivell molecular juguen un paper important en trobar noves aplicacions per als enzims i reduint els costs de la part experimental. En aquesta tesi s’han desenvolupat i aplicat tècniques computacionals en oxidoreductases per a la indústria, sota el marc del projecte INDOX. Concretament, les investigacions s’han centrat en la degradació de la lignina i l’aprofitament dels productes obtinguts mitjançant flavoproteïnes i lacases. Les flavoproteïnes son oxidoreductases que contenen majoritàriament FAD com a cofactor. L’activitat de l’aril alcohol oxidasa s’ha millorat per a alcohols benzílics secundaris, mantenint la selectivitat per l’enantiòmer S. D’altra banda, les lacases son oxidoreductases que contenen múltiples àtoms de coure i que poden oxidar una gran varietat de substrats. En concret, s’han realitzat mesures de transferència electrònica empíriques per tal d’unir un fotosensibilitzador a la superfície d’una lacasa, amb la idea de maximitzar la transferència electrònica al clúster tri-nuclear de coure. En ambdós enzims, una molècula d’oxigen pot ser l’acceptor final d’electrons, produint peròxid d’hidrogen i aigua respectivament com a subproductes, per la qual cosa se’ls considera adequats per a aplicacions de química sostenible. En aquesta tesi es demostra que els estudis computacionals són un bon complement del treball experimental, on hi surt beneficiada la indústria. Les aplicacions dels mètodes in silico son útils per a dissenyar i fer prediccions per tal de guiar els experiments, reduir el número de possibilitats on fer mutacions i tanmateix, els costs. A més a més, les simulacions ofereixen la possibilitat de donar explicacions a posteriori sobre els efectes dels mutants obtinguts, així com informació sobre el mecanisme de reacció i el rol dels aminoàcids.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
A conversão enzimática dos polissacarídeos da biomassa é um fator chave no desenvolvimento de bioetanol de segunda geração. A recalcitrância da lignocelulose para a degradação enzimática e o custo elevado de enzimas hidrolíticas necessárias para a despolimerização de polissacarídeos encontrados na parede celular da planta são barreiras significativas para a produção em larga escala e para a comercialização de biocombustíveis e bioprodutos derivados da biomassa vegetal. A fim de aumentar rapidamente a produção de biocombustíveis celulósicos e bioprodutos, existe a necessidade de desenvolver coquetéis enzimáticos mais eficientes e de menor custo para a conversão de biomassa em açúcares fermentáveis. Nesse contexto, o estudo de enzimas degradadoras da parede celular é essencial. No presente trabalho a enzima endo-1,4-?-D-glucanase de Aspergillus terreus (ATEG_09894) foi clonada para expressão em A. nidulans. O teste de expressão mostrou a expressão solúvel da proteína. Sua identidade foi confirmada por espectrometria de massas. O pH ótimo e a temperatura ótima para sua atividade enzimática foram de 5,0 e 55ºC, respectivamente. A desnaturação térmica mostrou que a partir de 60ºC a enzima começa a perder estrutura. Interessantemente a enzima apresenta atividades ?-glucanase e xiloglucanase, tendo preferência por ?-glucano. A caracterização estrutural mostrou que ATEG_09894 foi expressa corretamente e os resultados de SEC e SAXS mostram que a proteína é monomérica em solução e o modelo de sua estrutura tridimensional indica que a superfície eletrostática da molécula contribui para um monômero estável. Os dados apresentados nesse trabalho são importantes pois identificam peculiaridades da enzima ATEG_09894, que atua na degradação da biomassa, sugerem os determinantes de sua seletividade enzimática e apresenta a degradação, não usual, de ?-glucanos...
The enzymatic conversion of polysaccharides from biomass is a key factor in the development of second generation bioethanol. The recalcitrance of lignocellulose to enzymatic degradation and the high cost of hydrolytic enzymes necessary for the depolymerization of polysaccharides found in plant cell wall are significant barriers to large-scale production and commercialization of biofuels and bioproducts derived from plant biomass. In order to rapidly increase the production of biofuel and byproducts cellulosic, a need exists to develop more efficient and lower cost enzymatic cocktails for the conversion of biomass into fermentable sugars. In this context, the study of cell wall degrading enzymes is essential. In this work the enzyme endo-1,4-?-D-glucanase from Aspergillus terreus (ATEG_09894) was cloned for expression in A. nidulans. The expression test showed the expression of a soluble protein. Its identity was confirmed by mass spectrometry. The optimum pH and optimum temperature for the enzyme activity were 5.0 and 55 ºC, respectively. The thermal denaturation showed that above 60 ºC the enzyme starts to lose structure. Interestingly, the enzyme has ?-glucanase and xiloglucanase activities, preferring ?-glucan. Structural characterization showed that ATEG_09894 was expressed correctly folded and the results of SEC and SAXS show that the protein is monomeric in solution and the model of its three dimensional structure indicates that the electrostatic surface molecule contributes to a stable monomer. The data presented in this study are important because they identify peculiarities of ATEG_09894, which acts in the degradation of biomass, suggest the determinants of its selectivity and enzymatic degradation presents, unusual, of ?-glucans and xyloglucans, promising feature for degradation of lignocellulosic material

Orientador: Eleni Gomes
Coorientador: Fábio Márcio Squina
Banca: Roberto da Silva
Banca: Henrique Ferreira
Banca: Leandro Cristante de Oliveira
Banca: André Ricardo de Lima Damásio
Resumo: A conversão enzimática dos polissacarídeos da biomassa é um fator chave no desenvolvimento de bioetanol de segunda geração. A recalcitrância da lignocelulose para a degradação enzimática e o custo elevado de enzimas hidrolíticas necessárias para a despolimerização de polissacarídeos encontrados na parede celular da planta são barreiras significativas para a produção em larga escala e para a comercialização de biocombustíveis e bioprodutos derivados da biomassa vegetal. A fim de aumentar rapidamente a produção de biocombustíveis celulósicos e bioprodutos, existe a necessidade de desenvolver coquetéis enzimáticos mais eficientes e de menor custo para a conversão de biomassa em açúcares fermentáveis. Nesse contexto, o estudo de enzimas degradadoras da parede celular é essencial. No presente trabalho a enzima endo-1,4-β-D-glucanase de Aspergillus terreus (ATEG_09894) foi clonada para expressão em A. nidulans. O teste de expressão mostrou a expressão solúvel da proteína. Sua identidade foi confirmada por espectrometria de massas. O pH ótimo e a temperatura ótima para sua atividade enzimática foram de 5,0 e 55ºC, respectivamente. A desnaturação térmica mostrou que a partir de 60ºC a enzima começa a perder estrutura. Interessantemente a enzima apresenta atividades β-glucanase e xiloglucanase, tendo preferência por β-glucano. A caracterização estrutural mostrou que ATEG_09894 foi expressa corretamente e os resultados de SEC e SAXS mostram que a proteína é monomérica em solução e o modelo de sua estrutura tridimensional indica que a superfície eletrostática da molécula contribui para um monômero estável. Os dados apresentados nesse trabalho são importantes pois identificam peculiaridades da enzima ATEG_09894, que atua na degradação da biomassa, sugerem os determinantes de sua seletividade enzimática e apresenta a degradação, não usual, de β-glucanos...
Abstract: The enzymatic conversion of polysaccharides from biomass is a key factor in the development of second generation bioethanol. The recalcitrance of lignocellulose to enzymatic degradation and the high cost of hydrolytic enzymes necessary for the depolymerization of polysaccharides found in plant cell wall are significant barriers to large-scale production and commercialization of biofuels and bioproducts derived from plant biomass. In order to rapidly increase the production of biofuel and byproducts cellulosic, a need exists to develop more efficient and lower cost enzymatic cocktails for the conversion of biomass into fermentable sugars. In this context, the study of cell wall degrading enzymes is essential. In this work the enzyme endo-1,4-β-D-glucanase from Aspergillus terreus (ATEG_09894) was cloned for expression in A. nidulans. The expression test showed the expression of a soluble protein. Its identity was confirmed by mass spectrometry. The optimum pH and optimum temperature for the enzyme activity were 5.0 and 55 ºC, respectively. The thermal denaturation showed that above 60 ºC the enzyme starts to lose structure. Interestingly, the enzyme has β-glucanase and xiloglucanase activities, preferring β-glucan. Structural characterization showed that ATEG_09894 was expressed correctly folded and the results of SEC and SAXS show that the protein is monomeric in solution and the model of its three dimensional structure indicates that the electrostatic surface molecule contributes to a stable monomer. The data presented in this study are important because they identify peculiarities of ATEG_09894, which acts in the degradation of biomass, suggest the determinants of its selectivity and enzymatic degradation presents, unusual, of β-glucans and xyloglucans, promising feature for degradation of lignocellulosic material
Doutor

Thesis (MSc) -- University of Stellenbosch, 2005.
ENGLISH ABSTRACT: The Rooibos tea plant (Aspalathus linearis) is indigenous to South Africa and occurs only in the Western Cape's Cedarberg region. Rooibos tea is produced from the leaves and fine stems of the plant. The tea is normally prepared by brewing the leaves and consuming the liquor. However, the Rooibos plant is not only used to prepare tea; the plant extracts are also used in various neutraceutical and pharmaceutical products, including health drinks, iced tea, soaps and moisturising creams. Although the tea plant contains native enzymes responsible for the colour and aroma development of Rooibos tea, the disruption and maceration of the plant material during processing is insufficient to allow these enzymes proper access to the substrates responsible for Rooibos tea's characteristics. The current processing of Rooibos tea is also time consuming and is done under uncontrolled conditions, leading to unnecessary loss in aroma and antioxidant content. The addition of enzymes could improve the maceration of the plant material, shorten the processing time and improve the extraction of aroma, colour and antioxidant components. During this study, 16 commercially available microbial enzymes were evaluated on three different Rooibos substrates for the improvement of aroma and colour development, as well as the extraction of soluble solids (SS) and total polyphenols (TP). Thirteen enzymes were evaluated on spent tea for the enhanced extraction of soluble solids and to determine the best candidates for further evaluation on fermented and green Rooibos tea. Seven of the enzymes improved the yield in SS from spent tea. Up to 232% improvement was obtained, depending on the type of enzyme and dosage applied. The best six enzyme preparations were further evaluated on fermented Rooibos tea. For Depol™ 670L at 20 ul/g tea, the laboratory treatment increased the yield in SS by 44%, while small-scale industrial simulations increased the SS by 26%. However, an increase in the yield in SS was usually accompanied by a decrease in the %TP/SS ratio, indicating that mainly inactive compounds were extracted. Based on the results with the commercial enzymes, twelve "synthetic" enzyme cocktails, consisting of different combinations of commercial enzymes were designed, of which three cocktails released increased amounts of SS without decreasing the %TP/SS ratio significantly. Thirteen enzymes were evaluated on dried and freshly cut green Rooibos tea, with three enzymes (Depol™ 670L, Pectinex Ultra SP-L and Depol™ 692L) increasing the yield in SS between 21% and 66%, and the TP content between 11% and 47%. Laccase was the best candidate in improving colour development from green tea, with the improvement being slightly better at 50°C than at 40°C. All the "synthetic" cocktails containing laccase improved the colour extract of all three substrates evaluated, but also significantly decreased the TP and antioxidant content. However, lower dosages of laccase resulted in colour development with little loss in the antioxidant content. Due to the promising results obtained with the treatments of Rooibos tea with laccases, it was decided to clone and express the laccase gene (lacA) of Pleurotus ostreatus into Aspergillus niger. The gene was successfully transformed into A. niger, but the expression of the recombinant gene was not effective.
AFRIKAANSE OPSOMMING: Die Rooibostee plant (Aspalathus linearisi is inheems tot Suid-Afrika en kom slegs in die Sederberg-omgewing in die Wes-Kaap voor. Rooibostee word van die blare en fyn stingels van die plant geproduseer. Die tee word normaalweg voorberei deur die blare in kookwater te laat trek en dan die aftreksel te drink. Die Rooibos plant word nie net gebruik om tee te maak nie; die tee ekstrak word ook gebruik vir verskeie neutraseutiese en farmaseutiese produkte, insluitende gesondheidsdrankies, ystee, seep en bevogtigingsrome. Ten spyte daarvan dat die teeplant sy eie ensieme vir die kleur en aroma ontwikkeling van Rooibostee bevat, is die verbreking en maserasie van die plantmateriaal tydens prosessering onvoldoende om die ensieme genoeg toe gang tot die substrate verantwoordelik vir die kenmerkende eienskappe van Rooibostee te gee. Die huidige prosessering van Rooibostee is ook tydrowend en geskied onder onbeheerde toestande, wat tot 'n onnodige verlies in aroma en antioksidante lei. Die toevoeging van ensieme kan die afbraak van die plantmateriaal verbeter, die behandelingsproses verkort en die aroma, kleur en antioksidant inhoud van ekstrakte verbeter. Tydens hierdie studie is 16 kommersieel-beskikbare mikrobiese ensieme op drie verskillende Rooibos substrate vir die verbetering van aroma, kleur en ekstraksie van oplosbare vastestowwe (SS) en totale polifenole (TP) getoets. Dertien ensieme is op oorskot tee vir die verbeterde ekstraksie van oplosbare vastestowwe geevalueer, waama die beste kandidate vir evaluering op gefermenteerde en ongefermenteeede Rooibostee gekies is. Sewe ensieme het die SS vanaf oorskot tee verhoog. Tot 232% verhoging is waargeneem, afhangende van die tipe ensiem en die dosis wat gebruik is. Die beste ensiern preparate IS verder op gefermenteerde Rooibostee geevalueer, Labarotoriurn behandelings met Depol™ 670L teen 20 ul/g tee het die SS inhoud met 44% verhoog, terwyl die kleinskaalse industriele simulasie die SS inhoud met 26% verhoog het. 'n Verhoging in SS het egter gewoonlik met 'n afname in die %TP/SS verhouding gepaard gegaan, wat aandui dat hoofsaaklik onaktiewe stowwe vrygestel IS. Na aanleiding van die resultate met die kommersiele ensieme, is twaalf "sintetiese" ensiemmengsels met verskillende ensiemkombinasies getoets, waarvan drie mengsels ook meer SS vrygestel het met byna geen verlaging in die %TP/SS verhouding nie. Dertien ensieme was op gedroogde en vars gekerfde groen Rooibostee getoets met drie ensieme (Depol™ 670L, Pectinex Ultra SP-L en Depol™ 692L) wat die SS met tussen 21% en 66%, en die TP inhoud met tussen 11% en 47% verhoog het. Lakkase was die beste kandidaat vir die verbetering van kleur ontwikkeling by groen Rooibostee met die verbetering effens beter by 50°C as by 40°C. Al die "sintetiese" ensiem mengsels wat lakkase bevat het, het die kleur by al die verskillende substrate verbeter, maar het ook die TP en antioksidant inhoud aansienlik verlaag. Laer lakkase dosisse het goeie kleurontwikkeling tot gevolg gehad met minimale verlies in die antioksidant inhoud. Vanwee die goeie resultate wat met die lakkase behandelings verkry is, is daar besluit om die lakkase geen (lacA) van Pleurotus ostreatus te kloneer en in Aspergillus niger uit te druk. Die geen is suksesvol in A. niger getransformeer, maar die uitdrukking daarvan was nie effektief nie.

In an attempt to overcome the high maintenance and costs associated with traditional physico-chemical methods, much work is being done on the application of enzymes for the recovery of valuable metals from solutions and industrial effluents. One of the most widely studied enzymatic metal recovery systems uses hydrogenase enzymes, particularly from sulphate reducing bacteria (SRB). While it is known that hydrogenases from SRB mediate the reductive precipitation of metals, the mechanism of enzymatic reduction, however, is not yet fully understood. The main aim of the present study was to investigate the role of a hydrogenase enzyme in the removal of rhodium from both aqueous solution and industrial effluent. A quantitative analysis of the rate of removal of rhodium(III) by a resting SRB consortium under different initial rhodium and biomass concentrations, pH, temperature, presence and absence of SRB cells and electron donor, was studied. Rhodium speciation was found to be the main factor controlling the rate of removal of rhodium from solution. SRB cells were found to have a higher affinity for anionic rhodium species, as compared to both cationic and neutral species, which become abundant when speciation equilibrium was reached. Consequently, a pH-dependant rate of rhodium removal from solution was observed. The maximum SRB uptake capacity for rhodium was found to be 66 mg rhodium per g of resting SRB biomass. Electron microscopy studies revealed a time-dependant localization and distribution of rhodium precipitates, initially intracellularly and then extracellularly, suggesting the involvement of an enzymatic reductive precipitation process. A hydrogenase enzyme capable of reducing rhodium(III) from solution was isolated and purified by PEG, DEAE-Sephacel anion exchanger and Sephadex G200 gel exclusion. A distinct protein band with a molecular weight of 62kDa was obtained when the hydrogenase containing fractions were subjected to a 10% SDS-PAGE. Characterization studies indicated that the purified hydrogenase had an optimum pH and temperature of 8 and 40°C, respectively. A maximum of 88% of the initial rhodium in solution was removed when the purified hydrogenase was incubated under hydrogen. Due to the low pH of the industrial effluent (1.31), the enzymatic reduction of rhodium by the purified hydrogenase was greatly retarded. It was apparent that industrial effluent pretreatment was necessary before the application an enzymatic treatment method. In the present study, however, it has been established that SRB are good candidates for the enzymatic recovery of rhodium from both solution and effluent.

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Proteases constituem uma das mais importantes enzimas industriais e uma de suas principais aplicações é na indústria láctica para produção de queijos. Devido à escassez do coalho tradicional de origem animal, proteases coagulantes microbianas estão sendo pesquisadas como substitutos. O coalho apresenta duas ações hidrolíticas sobre a caseína que caracterizam sua adequação como um bom coagulante, que são a atividade coagulante e a proteolítica. Quanto maior a razão entre coagulante / proteolítica (AC/AP), melhor o coagulante. O presente trabalho objetivou estudar a produção e caracterização da protease coagulante produzida pelo fungo termofilico Thermomucor indicae-seudaticae N31 via fermentação submersa. As condições de produção estudadas foram: natureza e concentração da fonte de carbono e da solução salina, períodos de incubação e velocidade de agitação. Após a produção foi feita a caracterização físico- química que consistiu em determinar as condições de atuações ótimas da enzima. A partir dos resultados, observou-se que a melhor composição no meio fermentativo foi: 4 % de farelo de trigo, 0,3 % de solução salina, 72 horas de incubação a 45 °C e 150 rpm de agitação. Nestas condições os valores da atividade coagulante e da razão AC/AP foram 60,5 U/mL e 510, respectivamente. A enzima coagulante apresentou as características: pH e temperatura ótimos foram 5,5 e 65 °C, respectivamente; pH e temperatura de estabilidade foram 3,5 – 5,0 (retendo cerca de 80 % da atividade depois de 24 horas à temperatura ambiente) e até 60 °C (após uma hora na ausência de substrato). O conjunto dos resultados sugere a conclusão que a protease coagulante é promissora do ponto de vista tecnológico como substituto do coalho animal, principalmente, devido à sua alta especificidade representada pelo elevado valor da razão
Proteases are one of the most important industrial enzymes and one of its main applications is in the dairy industry for the production of cheese. Due to the scarcity of renin bovine, microbial coagulants proteases are being researched as a substitute. The rennet has two hydrolytic action on casein featuring its suitability as a good coagulant, which are the milk-clotting and proteolytic activity. The higher the ratio milk-clotting / proteolytic (MCA/PA), the better the coagulant. The present study investigated the production and characterization of coagulant protease produced by thermophilic fungus Thermomucor indicae-seudaticae N31 on submerged fermentation. The production conditions were: nature and concentration of the carbon source and saline, incubation and agitation speed. After production was performed physicochemical characterization that determined the conditions optimal of the enzyme. From the results, it was observed that the best composition of the fermentative medium was: 4 % wheat bran, 0,3 % saline, 72 hours of incubation at 45 °C and 150 rpm agitation. In these conditions the values of milk-clotting activity and the ratio MCA/PA were 60,5 U/mL and 510, respectively. The clotting enzyme had the characteristics: optimum of pH and temperature were 5,5 and 65 °C, respectively, pH and temperature of stability were 3,5 – 5,0 (retaining approximately 80 % of activity 24 hours at temperature environment) and even 60 °C (after one hour in the absence of substrate). The group of results showed that coagulant protease is promising technological point of view as a substitute for animal rennet, mainly due to their high specificity shown by the high value of the ratio

Orientador: Roberto da Silva
Banca: Hamilton Cabral
Banca: Gustavo O. Bonilla Rodriguez
Resumo: Proteases constituem uma das mais importantes enzimas industriais e uma de suas principais aplicações é na indústria láctica para produção de queijos. Devido à escassez do coalho tradicional de origem animal, proteases coagulantes microbianas estão sendo pesquisadas como substitutos. O coalho apresenta duas ações hidrolíticas sobre a caseína que caracterizam sua adequação como um bom coagulante, que são a atividade coagulante e a proteolítica. Quanto maior a razão entre coagulante / proteolítica (AC/AP), melhor o coagulante. O presente trabalho objetivou estudar a produção e caracterização da protease coagulante produzida pelo fungo termofilico Thermomucor indicae-seudaticae N31 via fermentação submersa. As condições de produção estudadas foram: natureza e concentração da fonte de carbono e da solução salina, períodos de incubação e velocidade de agitação. Após a produção foi feita a caracterização físico- química que consistiu em determinar as condições de atuações ótimas da enzima. A partir dos resultados, observou-se que a melhor composição no meio fermentativo foi: 4 % de farelo de trigo, 0,3 % de solução salina, 72 horas de incubação a 45 °C e 150 rpm de agitação. Nestas condições os valores da atividade coagulante e da razão AC/AP foram 60,5 U/mL e 510, respectivamente. A enzima coagulante apresentou as características: pH e temperatura ótimos foram 5,5 e 65 °C, respectivamente; pH e temperatura de estabilidade foram 3,5 - 5,0 (retendo cerca de 80 % da atividade depois de 24 horas à temperatura ambiente) e até 60 °C (após uma hora na ausência de substrato). O conjunto dos resultados sugere a conclusão que a protease coagulante é promissora do ponto de vista tecnológico como substituto do coalho animal, principalmente, devido à sua alta especificidade representada pelo elevado valor da razão
Abstract: Proteases are one of the most important industrial enzymes and one of its main applications is in the dairy industry for the production of cheese. Due to the scarcity of renin bovine, microbial coagulants proteases are being researched as a substitute. The rennet has two hydrolytic action on casein featuring its suitability as a good coagulant, which are the milk-clotting and proteolytic activity. The higher the ratio milk-clotting / proteolytic (MCA/PA), the better the coagulant. The present study investigated the production and characterization of coagulant protease produced by thermophilic fungus Thermomucor indicae-seudaticae N31 on submerged fermentation. The production conditions were: nature and concentration of the carbon source and saline, incubation and agitation speed. After production was performed physicochemical characterization that determined the conditions optimal of the enzyme. From the results, it was observed that the best composition of the fermentative medium was: 4 % wheat bran, 0,3 % saline, 72 hours of incubation at 45 °C and 150 rpm agitation. In these conditions the values of milk-clotting activity and the ratio MCA/PA were 60,5 U/mL and 510, respectively. The clotting enzyme had the characteristics: optimum of pH and temperature were 5,5 and 65 °C, respectively, pH and temperature of stability were 3,5 - 5,0 (retaining approximately 80 % of activity 24 hours at temperature environment) and even 60 °C (after one hour in the absence of substrate). The group of results showed that coagulant protease is promising technological point of view as a substitute for animal rennet, mainly due to their high specificity shown by the high value of the ratio
Mestre

Dissertation (PhD)--University of Stellenbosch, 2003.
ENGLISH ABSTRACT: Cellulose and hemicellulose represents the two most abundant groups of renewable polysaccharides known to man. Apart from their presence in plant material, they also contribute to a significant portion of inexpensive readily available material, such as wastes and bypro ducts from forestry / agricultural origin. The chemical composition of plant material varies, but the biomass content consists of approximately 75% carbohydrate polymers (cellulose and hemicellulose) and 25% lignin. The enzymes required for the degradation of cellulose and hemicellulose are collectively called cellulases and hemicellulases. These enzymes have a broad spectrum of industrial applications including the production of fuel ethanol through fermentations, reducing the amount of chlorine required for bleaching in the pulp and paper industry, increasing dough volume in the baking industry, improving digestion and nutritional value of animal feed, increasing clarification and enhancing the filterability of wine, beer and fruit juice, etc. Therefore, a large potential market exists for cellulases and hemicellulases provided their production is economical and the product, authentic. Aspergilli occur in a wide variety of habitats including soil, stored food and feed products and decaying vegetation. The advantages for using A. niger as host for heterologous enzyme production include good protein secretion, industrial fermentation technology dating as far back as 1919, being a non-pathogenic fungus with GRAS status, no special substrate or cultivation requirements, FDA approval of numerous enzymes (homologous and heterologous) produced, etc. In this study an Aspergillus expression vector was constructed using the constitutive glyceraldehyde-3-phosphate dehydrogenase promoter (gpdp) of A. niger and the glucoamylase terminator (glaAT) of Aspergillus awamori. The cDNA copies of the eg! and xyn2 genes of Trichoderma reesei, cbhl-4 of Phanerochaete chrysosporium, man! of Aspergillus aculeatus and xyn3 of Aspergillus kawachii were introduced into the expression vector, respectively. All the plasmids were co-transformed with plasmid p3SR2 to A. niger and transformants selected for stable plasmid integration into the genome of the host. The recombinant enzymes EgI, Xyn2, Cbhl-4, Man! and XynC were successfully expressed and secreted at activity levels of 2300, 8000, 500, 6000 and 900 nkatlml, respectively. The enzymes were produced as functional entities and were subsequently characterized. The EgI, Xyn2 and ManI were evaluated as feed additives for the possible use in the animal feed industry. Improved biomass gain was observed with in vivo studies on poultry. With the possible mass production of heterologous enzymes in mind, a simple medium had to be devised for their inexpensive production. Molasses medium (available from the South African sugar industry) was therefore evaluated and the cultivation conditions optimized for it's possible use as cultivation substrate for A. niger. The evaluation was done on the grounds of EgI and Xyn2 activity produced which was monitored over time. This study highlighted the possible use of A. niger for the heterologous production of enzymes, the use of industrial substrate for cultivation and paved the way for the high level expression of industrially important genes at low cost and a positive environmental impact.
AFRIKAANSE OPSOMMING: Sellulose en hemisellulose verteenwoordig die twee vollopste herwinbare polisakkariede bekend. Behalwe vir hul teenwoordigheid in plantmateriaal, dra hulle ook by tot 'n beduidende fraksie van goedkoop, maklik bekombare materiaal soos afval- en byprodukte van bosbou I landbou oorsprong. Soos te verwagte, varieër die chemiese samestelling van die plantmateriaal, maar die biomassa-inhoud bestaan uit naastenby 25% lignien en 75% koolhidraatpolimere (sellulose and hemicellulose). Die ensieme benodig vir die afbraak van sellulose en hemisellulose staan gesamentlik as sellulases en hemisellulases bekend. Hierdie ensieme het 'n breë spektrum van industriële toepassings insluitende die produksie van brandstofalkohol d.m.v. fermentasies, vermindering in die hoeveelheid chloor benodig vir die bleikproses in die pulp-en-papier industrie, toename in deegvolume in die bakkersindustrie, verbetering van verteerbaarheid en verhoging van voedingswaarde van dierevoer, toename in verheldering en verbeterde filtreerbaarheid van wyn, bier en vrugtesap, ens. Dus bestaan daar 'n groot potensiële mark vir sellulases en hemisellulases, mits hul produksie ekonomies en die produk outentiek is. Aspergilli kom in 'n wye verskeidenheid van omgewings voor, insluitende grond, gestoorde voedsel- en voerprodukte asook ontbindende plante materiaal. Die voordele vir die gebruik van A. niger as gasheer vir heteroloë ensiemproduksie sluit in 'n goeie proteïen produseerder, industriële fermentasietegnologie dateer sover terug as 1919, 'n nie-patogeniese fungus met GRAS-status, benodig geen spesiale substrate of kwekingskondisies nie, FDA goedkeuring vir 'n groot aantal ensieme (homoloog sowel as heteroloog) wat reeds geproduseer word, ens. In hierdie studie is 'n Aspergillus uitdrukkingsvektor gekonstrueer deur van die konstitutiewe gliseraldehied-3-fosfaat dehidrogenase promoter (gpdp) van A. niger en die glukoamilase termineerder (glaAT) van Aspergillus awamori gebruik te maak. Die cDNA kopiee van die die eg! en xyn2 van Trichoderma reesei, cbhl-4 van Phanerochaete chrysosporium, man! van Aspergillus aculeatus en die xynC van Aspergillus kawachii was onderskeidelik na die uitdrukkingsplasmied oorgedra. Alle plasmiede is gesamentlik met die p3 SR2 plasmied na A. niger getransformeer en vir stabiele integrasie in die gasheergenoom geselekteer. Die rekombinante ensieme Egl, Xyn2, Cbhl-4, Manl en Xyn3 is suksesvol uitgedruk en teen aktiviteitsvlakke van 2300, 8000, 500, 6000 en 900 nkat/ml, onderskeidelik uitgeskei. Die ensieme is as funksionele entiteite geproduseer en vervolgens gekaraktiriseer. Die Egl, Xyn2 en Manl is as voertoevoegings vir die moontlike gebruik in die dierevoerindustrie geëvalueer. Verbeterde biomassa toename is in die in vivo studie op pluimvee waargeneem. Met die moontlikheid van grootskaalse heteroloë ensiemproduksie in gedagte, moes 'n eenvoudige substraat vir hul goedkoop produksie gevind word. Molasse medium (verkrygbaar vanaf die Suid Afrikaanse suiker industrie) was derhalwe geëvalueer en die kwekingskondisies geoptimiseer vir die moontlike gebruik as kwekingssubstraat vir A. niger. Vir die evaluasie is die Egl en Xyn2 aktiwiteite onder verskillende toestande geproduseer en oor tyd gemonitor. Hierdie studie beklemtoon die moontlike gebruik van A. niger vir heteroloë produksie van ensieme, die gebruik van industriële substrate as kwekingsmedium en baan die weg vir ekonomiese, hoëvlakuitdrukking van industrieelbelangrike ensieme met 'n positiewe implikasie op die omgewing.

Orientador: Valéria de Carvalho Santos Ebinuma
Coorientador: Ariela Veloso de Paula
Coorientador no exterior: Jose M. Palomo
Banca: Tales Alexandre da Costa e Silva
Banca: Marcdelo Chuei Matsudo
Banca: Fernando Masarin
Banca: Ana Lúcia Martiniano Nasser
Resumo: As lipases são enzimas amplamente aplicadas em processos industriais. Sua obtenção por fungos filamentosos apresenta algumas vantagens em relação às outras fontes e por isso estudos de incremento de sua produção vêm sendo realizados. Aliado ao processo de obtenção, técnicas de imobilização de enzimas podem melhorar sua estabilidade em relação à temperatura e pH, e diminuir custos associados à sua aplicação devido à possibilidade de reaproveitamento da enzima imobilizada nos processos biocatalíticos. Objetivo: este trabalho teve como objetivo estudar a produção de lipases pela cepa Aspergillus sp. DPUA 1727, a imobilização da referida enzima em suporte octil-sepharose, sua caracterização na forma livre e imobilizada e a aplicação da enzima imobilizada na obtenção de ésteres. Métodos: a produção da enzima foi realizada por 96 horas em cultivo submerso, avaliando-se diferentes fontes de carbono (óleos de soja, oliva, semente de uva e de algodão) como substratos indutores da produção enzimática. Posteriormente, estudou-se a imobilização da enzima em suporte octil-sepharose® por adsorção através de interação hidrofóbica, após o meio fermentado ter sido submetido à 4 ciclos de extração do óleo residual da fermentação com n-hexano. O processo de imobilização da enzima foi realizado em cascata em 4 ciclos com a finalidade de sobrecarga da enzima no suporte. Os testes de estabilidade foram feitos por 24 horas, nas temperaturas de 30 à 70ºC e pH de 3 a 9 com a enzima livre e imobilizad... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Lipases are enzymes widely applied in industrial processes. They can be obtained by filamentous fungi which presents some advantages in relation to other sources and for this reason, studies aiming to increase its production have been performed. Moreover, the process of enzyme immobilization can improve the enzyme stability in relation to temperature and pH, and reduce the costs associated with its application due to the possibility of immobilized enzyme reuse in biocatalytic processes. The objective of this work was to study the production of lipases by Aspergillus sp. DPUA 1727, the immobilization of lipases produced in octyl-sepharose support and make the enzyme characterization in its free and immobilized form. Furthermore, the immobilized enzyme was applied to obtain the ester isoamyl propionate. Methods: the enzyme production was carried out for 96 hours in submerged culture, with different carbon sources (soybean, olive, grape seed, and cotton oils) as substrates. Subsequently, the enzyme immobilization in octyl-sepharose® support by adsorption through hydrophobic interaction was studied ( to this experiment the fermented medium was submitted to 4 cycles to extract the residual oil with n-hexane). The enzyme immobilization process was carried out in cascade employing 4 cycles with the purpose of overloading the enzyme in the support. Stability studies were done for 24 hours, at temperatures from 30 to 70ºC and pH from 3 to 9 with the enzyme-free and immobilized. As the last step of this work, the immobilized enzyme was applied in the preparation of the ester isoamyl propionate. Results: In the production stage, the best condition to obtain the enzyme... (Complete abstract click electronic access below)
Doutor

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A aceitação de bebidas destiladas deriva principalmente de pequenas concentrações de numerosos compostos flavorizantes incluindo alcoóis superiores (óleo fúsel), ésteres, aldeídos, acetais, ácidos, cetonas, lactonas, fenóis voláteis, monoterpenos e norisoprenóides. Dentro deste contexto, para a melhora da qualidade da aguardente de cana-de-açúcar faz-se necessário pesquisas em aplicações tecnológicas e biotecnológicas que visem acentuar o sabor e o aroma, além do desenvolvimento de metodologias de analítica. Assim, neste trabalho foi analisado 21 variedades de cana-de-açúcar, sendo que na variedade SP813250 foi encontrado alta concentração do aldeído 2,6-decadienal, composto de aroma desagradável na produção de bebidas destiladas, e as variedades RB855536, RB987935 e RB975952 produziu grande diversidade e quantidade de voláteis favoráveis ao aroma de bebidas alcóolicas o que leva a inferir que estas variedades possam ser melhor indicadas para a produção de aguardente de cana e além disto, foi possível constatar que maior quantidade de voláteis foram obtidos na casca e nos nódulos da planta. Após a etapa de seleção variáveis para catálise enzimática foram indicadas pelo delineamento fatorial fracionado as seguintes condições: (i) o extrato do fungo Thermoascus aurantiacus, (ii) aplicação pós-fermentação alcoólica, (iii) Brix 16°, (iv) agitação de 200 rpm. Para a fase de otimização foram variados a concentração de extrato enzimático e tempo de aplicação assim, verificou-se aumento da concentração de terpenóides e norisoprenóides como limoneno, terpineol, isoeugenol, 4-alildimetoxibenzeno, α-ionona e linalol em função do tempo de hidrólise e da concentração de β-glicosidase. Nerolidol, 2,6,10,10-tetrametil-1-oxa-espiro-(4,5)-dec-6-eno e β-damascenona tiveram aumento...
The acceptance of liquor derives primarily numerous small concentrations of flavor compounds including higher alcohols (fuel oil), esters, aldehydes, acetals, acids, ketones, lactones, phenols volatile monoterpenes and norisoprenóides. Within this context, to improve the quality of sugar cane-sugar is necessary technological research and biotechnological applications aimed accentuate the flavor and aroma, and the development of analytical methodologies. Thus, this study was analyzed 21 varieties of cane sugar, and the variety SP813250 found high concentration of aldehyde 2,6-decadienal, unpleasant aroma compound in the production of distilled spirits, and the varieties RB855536, RB987935 and RB975952 produced great diversity and quantity of volatile friendly aroma of alcohol which leads to the inference that these varieties may be better suited for the production of sugar cane and in addition, it was found that greater amounts of volatiles were obtained from the bark and nodules of the plant. After the selection stage variables for enzymatic catalysis are indicated by fractional factorial design with the following conditions: (i) the extract of the fungus Thermoascus aurantiacus, (ii) applying post-alcoholic fermentation, (iii) 16° Brix, (iv) stirring 200 rpm. For the optimization phase were varied concentration of enzyme extract and application time thus found to increase the concentration of norisoprenóides as limonene and terpenoid, terpineol, isoeugenol, 4-alildimetoxibenzeno, α-ionone and linalool as a function of hydrolysis time and the concentration of β-glucosidase. Nerolidol, 2,6,10,10-tetramethyl-1-oxa-spiro-(4,5)-dec-6-ene and β-damascenone concentration had increased proportionately enzymatic activity leading... (Complete abstract click electronic access below)

Orientador: Maurício Boscolo
Coorientador: Roberto da Silva
Banca: Vanildo Del Bianchi
Banca: Milla Alves Baffi
Resumo: A aceitação de bebidas destiladas deriva principalmente de pequenas concentrações de numerosos compostos flavorizantes incluindo alcoóis superiores (óleo fúsel), ésteres, aldeídos, acetais, ácidos, cetonas, lactonas, fenóis voláteis, monoterpenos e norisoprenóides. Dentro deste contexto, para a melhora da qualidade da aguardente de cana-de-açúcar faz-se necessário pesquisas em aplicações tecnológicas e biotecnológicas que visem acentuar o sabor e o aroma, além do desenvolvimento de metodologias de analítica. Assim, neste trabalho foi analisado 21 variedades de cana-de-açúcar, sendo que na variedade SP813250 foi encontrado alta concentração do aldeído 2,6-decadienal, composto de aroma desagradável na produção de bebidas destiladas, e as variedades RB855536, RB987935 e RB975952 produziu grande diversidade e quantidade de voláteis favoráveis ao aroma de bebidas alcóolicas o que leva a inferir que estas variedades possam ser melhor indicadas para a produção de aguardente de cana e além disto, foi possível constatar que maior quantidade de voláteis foram obtidos na casca e nos nódulos da planta. Após a etapa de seleção variáveis para catálise enzimática foram indicadas pelo delineamento fatorial fracionado as seguintes condições: (i) o extrato do fungo Thermoascus aurantiacus, (ii) aplicação pós-fermentação alcoólica, (iii) Brix 16°, (iv) agitação de 200 rpm. Para a fase de otimização foram variados a concentração de extrato enzimático e tempo de aplicação assim, verificou-se aumento da concentração de terpenóides e norisoprenóides como limoneno, terpineol, isoeugenol, 4-alildimetoxibenzeno, α-ionona e linalol em função do tempo de hidrólise e da concentração de β-glicosidase. Nerolidol, 2,6,10,10-tetrametil-1-oxa-espiro-(4,5)-dec-6-eno e β-damascenona tiveram aumento... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The acceptance of liquor derives primarily numerous small concentrations of flavor compounds including higher alcohols (fuel oil), esters, aldehydes, acetals, acids, ketones, lactones, phenols volatile monoterpenes and norisoprenóides. Within this context, to improve the quality of sugar cane-sugar is necessary technological research and biotechnological applications aimed accentuate the flavor and aroma, and the development of analytical methodologies. Thus, this study was analyzed 21 varieties of cane sugar, and the variety SP813250 found high concentration of aldehyde 2,6-decadienal, unpleasant aroma compound in the production of distilled spirits, and the varieties RB855536, RB987935 and RB975952 produced great diversity and quantity of volatile friendly aroma of alcohol which leads to the inference that these varieties may be better suited for the production of sugar cane and in addition, it was found that greater amounts of volatiles were obtained from the bark and nodules of the plant. After the selection stage variables for enzymatic catalysis are indicated by fractional factorial design with the following conditions: (i) the extract of the fungus Thermoascus aurantiacus, (ii) applying post-alcoholic fermentation, (iii) 16° Brix, (iv) stirring 200 rpm. For the optimization phase were varied concentration of enzyme extract and application time thus found to increase the concentration of norisoprenóides as limonene and terpenoid, terpineol, isoeugenol, 4-alildimetoxibenzeno, α-ionone and linalool as a function of hydrolysis time and the concentration of β-glucosidase. Nerolidol, 2,6,10,10-tetramethyl-1-oxa-spiro-(4,5)-dec-6-ene and β-damascenone concentration had increased proportionately enzymatic activity leading... (Complete abstract click electronic access below)
Mestre

Thesis (MSc)--University of Stellenbosch, 2001.
ENGLISH ABSTRACT: Monoterpene alcohols (monoterpenols) play an important role in the flavour and aroma of grapes and wine. This is especially applicable to wines of a muscat variety, but these flavour compounds are also present in other non-muscat grape varieties, where they supplement other varietal flavours and aromas. These monoterpenols can be found in grapes and wine as free, volatile and odorous molecules, as well as in flavourless, nonvolatile glycosidic complexes. These complexes most often occur as 6-0-a-L-arabinofuranosyl-p-D-glucopyranosides (vicianosides), 6-0-P-D-xylopyranosyl- P-D-gluco-pyranosides (primverosides), 6-0-P-D-glucopyranosyl-p-D-glucopyranosides (gentio-biosides ), 6-0-a-L -rhamnopyra nosyl-p-D-g lucopyra nos ides (rutinos ides), or 6-0-p-D-apiofuranosyl-p-D-glucopyranosides of mainly linalool, geraniol, nerol, a-terpineol and hotrienol. These precursors are, however, hydrolyzed only to a limited extent by endogenous glycosidases during the fermentation process, as they exhibit very low activity in wine conditions. The monoterpenols can be released from their sugar moieties by one of two methods: either an acid or an enzymatic hydrolysis. The enzymatic hydrolysis mechanism is fully understood, and the process functions in two successive steps: firstly, depending on the precursor, the glycosidic linkage is cleaved by an a-L-arabinofuranosidase, an a-L-rhamnosidase, a p-D-xylosidase, or a p-D-apiosidase. The second step involves the liberation of the monoterpene alcohol by a p-glucosidase. This enzymatic hydrolysis does not influence the intrinsic aromatic characteristics of the wine, as opposed to acid hydrolysis. As the endogenous grape glycosides of Vitis vinifera and the yeast Saccharomyces cerevisiae show very low activity towards these aromatic precursors during the handling of the juice and winemaking processes, the focus has increasingly fallen on introducing exogenous p-glucosidases to wines and juices. Genes encoding p-glucosidases and a-L-arabinofuranosidases have been cloned from various organisms, including bacteria, fungi and yeasts. However, the activities and properties of these enzymes are not always suitable for exploitation under winemaking conditions, where a low pH, low temperatures, and high ethanol and glucose concentrations prevail. A genetically engineered wine yeast strain of S. cerevisiae that expresses glycosidases that are active in these conditions would be useful in improving the flavour and aroma of wines, thereby adding to the complexity and value of the wine. Two p-glucosidase genes, BGL 1 and BGL2 from Saccharomycopsis fibufigera, were subcloned into two Escherichia coli-yeast shuttle vectors. A dominant selectable marker gene (SMR1) was also inserted onto these plasmids. These plasmids were designated pBGL 1 (containing the BGL 1 gene) and pBGL2 (containing the BGL2 gene) respectively. Introduction of the two plasmids into two strains of S. cerevisiae then followed. A laboratory strain, L1278, was transformed to confirm the effective secretion of the expressed protein. An industrial yeast strain, VIN13, was subsequently transformed by making use of the selectable marker (resistance against sulfometuron). Enzyme assays with the synthetic substrate p-nitrophenol-j3-D-glucopyranoside (pNPG) were performed to determine the activity of the j3-glucosidases over a period of days, as well as at certain temperatures and pH values. The stability of the enzymes was also investigated. These recombinant yeasts were able to degrade the pNPG efficiently. They showed promising results concerning pH optima, with a substantial amount of activity found at the pH levels as found in the wine environment. There was also a slight increase in specific activity at lower temperatures. The recombinant yeast strains were also tested in smallscale fermentations. Three wines were made, of which two were from white cultivars (Chenin blanc and GewOrtztraminer) and one from red (Pinotage). Results obtained from micro-extraction from the finished wines showed that the terpenol content did increase, although this was not the only wine component influenced. Other flavour compounds also showed increases, especially the esters. This also played a role in the flavour increase in the wine. Future work would include optimizing the available results. This would entail the addition of another glycosidic enzyme, such as a-L-arabinofuranosidase, to the genome of the wine yeast to aid the further breakdown of glycosidic bonds. The cloning or engineering of a j3-glucosidase enzyme that is more active at low temperatures would also yield better results and release even more of the aroma of the wine.
AFRIKAANSE OPSOMMING: Monoterpeenalkohole (monoterpenole) speel 'n belangrike rol in die geur en aroma van druiwe en wyn. Dit is veral van toepassing op wyne van Muskaat-varieteite, maar hierdie geurkomponente is ook teenwoordig in ander nie-Muskaat druifsoorte, waar dit bydra tot die varieteitsqeur en aroma. Hierdie monoterpenole kom voor in druiwe as vry, vlugtige en aromatiese molekules, of as geurlose, nie-vlugtige glikosidies-gebonde komplekse. Hierdie komplekse is meestal in die vorm van 6-0-a-L-arabinofuranosiel-~-D-glukopiranosiede, 6- O-~-D-xilopiranosiel-~-D-glukopiranosiede (primverosiede), 6-0-~-D-glukopiranosiel-~-Dglukopiranosiede (gentiobiosiede), 6-0-a-L-ramno-pyranosiel-~-D-glukopiranosiede (rutinosiede), of 6-0-~-D-apiofuranosiel-~-D-glukopirano-siede van hoofsaaklik linalool, geraniol, nerol, a-terpineol en hotrienol. Hierdie geurvoorlopers word egter slegs tot In beperkte mate tydens die proses van fermentasie deur die endogene glikosidase ensieme gehidroliseer, aangesien hulle baie min aktiwiteit toon onder wynbereidingstoestande. Die monoterpenole kan op een van twee wyses van hul suikermolekules vrygestel word: 'n suurhidrolise, of ensiematiese hidrolise. Die ensiematiese hidroliseproses word baie goed begryp en behels twee opeenvolgende stappe: eerstens, afhangende van die aard van die voorloper, word die glikosidiese verbinding deur In a-L-arabinofuranosidase, In a-L-ramnosidase, In ~-D-xilosidase, of 'n ~-D-apiosidase gebreek. In die tweede stap word die monoterpeenalkohol deur In ~-glukosidase vrygestel. Hierdie ensiematiese afbraakproses verander nie die intrinsieke aromatiese kenmerke van die wyn, soos wat met suurhidrolise die geval is nie. Omdat die endogene glikosidases van Vitis vinifera en die van die gis Saccharomyces cerevisiae baie lae aktiwiteit ten opsigte van die aromatiese voorlopers gedurende die hantering van die druiwesap en wynmaakprosesse toon, val die fokus al hoe meer op die inkorporering van eksogene ~-glukosidases in wyn en sappe. Gene wat vir ~- glukosidases en a-L-arabinofuranosidases kodeer, is al vanuit verskeie organismes gekloneer, insluitende bakteriee, fungi en giste. Die aktiwiteite en kenmerke van hierdie ensieme is egter nie altyd wenslik vir hul gebruik in wyn nie, aangesien dit In omgewing is met 'n lae pH, lae temperatuur, en hoe etanolvlakke en glukose-konsentrasies. In geneties veranderde wyngis van S. cerevisiae wat in staat is om glikosidases uit te druk wat onder hierdie kondisies aktief is, sal baie handig te pas kom in die verbetering van die geur en aroma van wyne, om daardeur die kompleksiteit en die waarde van die wyn te verhoog. Twee ~-glukosidasegene, BGL 1 en BGL2 vanaf die gis Saccharomycopsis fibuligera , is in twee afsonderlike Esccherichia coli-gis-pendelplasmiede gesubkloneer. In Dominante selekteerbare merkergeen (SMR1) is ook in hierdie plasmiede gekloneer. Hierdie plasmiede word onderskeidelik pBGL 1 (met die BGL 1-geen) en pBGL2 (bevattende die BGL2-geen) genoem. Hierdie twee plasmiede is hierna apart na twee rasse van S. cerevisiae getransformeer. Eerstens is 'n laboratoriumras, L1278, getransformeer om te bevestig dat effektiewe sekresie en uitdrukking van die proteTen plaasvind. Hierna is 'n industriele gisras, VIN13, getransformeer deur gebruik te maak van die selektiewe merker (bestandheid teen sulfometuron). Ensiem-bepalings met behulp van die sintetiese substraat p-nitrofeniel-p-O-glukopiranosied (pNPG) is gedoen om die aktiwiteit van die p-glukosidqses oor 'n aantal dae te bepaal, asook om die aktiwiteit by sekere temperature en pH-vlakke te meet. Die stabiliteit van die ensieme is ook bepaal. Hierdie rekombinante giste was in staat om pNPG effektief af te breek. Hulle het belowende resultate betreffende die pH-optima getoon, met 'n aansienlike hoeveelheid aktiwiteit by die pH-vlakke soos dit in die wynomgewing voorkom. Daar was ook 'n effense verhoging in die ensieme se aktiwiteite by laer temperature. Die rekombinante gisrasse is ook in kleinskaalse wynfermentasies gebruik. Drie verskillende wyne is gemaak, waarvan twee wit kultivars was (Chenin blanc en GewOrtztraminer) en een 'n rooi kultivar (Pinotage). Resultate wat deur die mikro-ekstraksie van die voltooide wyne verkry is, het getoon dat die terpenolinhoud wei verhoog het, alhoewel dit nie die enigste wynkomponente was wat beinvloed is nie. Ander geurkomponente het ook 'n verhoging in konsentrasie getoon, veral die esters. Hierdie verbindings het ook 'n rol in die verhoging van geur in die wyne gespeel. Toekomstige werk sal die beskikbare resultate verder optimaliseer. Dit sal insluit die byvoeging van nog 'n glikosidiese ensiem, soos a.-L-arabinofuranosidase, tot die genoom van die wyngis, om verdere afbraak van glikosidiese verbindings teweeg te bring. Die klonering of verandering van 'n p-glukosidase-ensiem met verhoogde aktiwiteit by laer temperature sal ook beter resultate toon en meer geur in die wyn kan vrystel.

It is widely known that the development of modern chemistry and the consequent world industrialization have improved our quality of life to unimaginable levels. However, these advances have come with a high cost, causing environmental, health and societal concerns. As a consequence, during the past two decades a growing need has appeared to update the traditional chemistry industry processes towards greener and efficient alternatives. Along these lines, the use of enzymes has shown to be a suitable alternative to conventional industrial chemical processes. Enzymes are life-essential proteins that catalyze biochemical reaction and show several advantages over conventional chemical catalysts: they work under milder conditions, which decrease the energy requirements and consequently the capital costs of reactions; They show a high degree of selectivity and catalytic efficiency; and in addition, they are inherently non-hazardous, reusable and biodegradable catalysts, making them ideal environmentally friendly reagents. However, the main bottleneck for taking more benefit of enzymes in an industrial context is the lack of biocatalysts with the required selectivity, availability, and compatibility with industrial rigorous process conditions, and because of this, the development of enhanced enzymes by means of enzyme engineering is a main research field nowadays. Along these lines, in silico methodologies have progressively turned into highly valuable tools for the study and design of enzymatic systems, due to their unique potential to offer atomic and electronic-level insights into biocatalysts’ activity. Moreover, the continuous software and hardware improvements, and the cost-effectiveness and rapidness generally associated with these methods, make them very appealing for their application to the real problems that face the industry. Motivated by the advances on computational techniques and by the ease of obtaining valuable experimental data, which has been provided by our collaborators, the main goal of this thesis has been to understand the mechanisms of reaction of the heme-containing peroxidases under study (Auricularia auricula-judae DyP and Agrocybe aegerita UPO). Moreover, the acquired knowledge has been used to evaluate experimentally obtained enzyme variants and to guide the design of new ones towards desired properties. In this way, distinct computational techniques at different levels of accuracy (e.g. PELE, QM/MM or MD calculations) have been used to unravel the atomic and electronic mechanistic details under peroxidases mechanisms (e.g. long range electron transfer pathways, peroxidation and peroxygenation mechanisms) and to rationalize the molecular determinants that guide yield and selectivity in both natural occurring and experimentally designed peroxidases. Furthermore, the better understanding of the molecular principles under enzyme activity, along with the use of in silico semi-rational redesign methods, has enabled us to tailor UPO enzyme towards the enhanced production of high-value chemicals.
A causa del desenvolupament de la química moderna i de la consegüent industrialització del món, la nostra qualitat de vida ha millorat a uns nivells que creiem inimaginables. Malauradament, tots aquests avenços han vingut acompanyats de repercussions mediambientals, socials i de salut. Per això, en les dues últimes dècades s'ha percebut una creixent necessitat de reemplaçar els processos químics tradicionals per alternatives més ecològiques i eficients. En aquest sentit, els enzims han demostrat ser una alternativa molt plausible als processos químics convencionals que s'usen avui en dia en la indústria. Els enzims són proteïnes essencials per a la vida que catalitzen reaccions bioquímiques, i l'ús dels quals aporta múltiples avantatges en comparació a les tècniques convencionals: permeten treballar en condicions suaus, fet que disminueix els requisits energètics i conseqüentment els costos de les reaccions a nivells industrials; en general són molt selectius i eficients; i a més a més, són inherentment reutilitzables, segurs i biodegradables, fet que els converteix en reactius respectuosos amb el medi ambient. Tot i això, les seves aplicacions a nivells industrials encara són limitades degut a la baixa tolerància a substrats, la poca disponibilitat d'enzims i a l'escassa resistència a les severes condicions industrials. Per aquesta raó, avui en dia el desenvolupament d'enzims millorats és un camp d'investigació important. Particularment, les tècniques in silico de modelització molecular s'estan convertint cada vegada més en eines clau per a l'estudi i el disseny de biocatalitzadors degut al seu potencial per a obtenir informació, tant a escala electrònica com molecular, sobre els mecanismes d'acció enzimàtics. A més a més, millores en el software i el hardware, i la rapidesa i bona relació cost-qualitat que mostren aquests mètodes, els fan molt atractius per a resoldre els problemes reals de la indústria. Motivada pels avenços en les tècniques computacionals i per la facilitat d'obtenir dades experimentals, que han estat proporcionades pels nostres col·laboradors, l'objectiu principal d'aquesta tesi ha sigut entendre els mecanismes de reacció de les peroxidases (en particular la DyP del fong Auricularia aurícula-judae i la UPO del fong Agrocybe aegerita). D'altra banda, els coneixements adquirits durant aquest procés de racionalització s'han utilitzat per avaluar variants millorats d'enzims obtinguts experimentalment i per guiar el disseny de nous biocatalitzadors cap a les propietats desitjades. Així doncs, s'han utilitzat diferents tècniques computacionals, a diferents nivells de precisió (p. ex. PELE, QM/MM o MD), per tal de comprendre els mecanismes electrònics i moleculars responsables de diferents mecanismes en les peroxidases (p. ex., mecanismes de transferència electrònica de llarg abast, peroxidació o peroxigenació), i racionalitzar els determinants moleculars que guien el rendiment i la selectivitat tant en les peroxidases naturals com en aquelles millorades experimentalment. A banda d'això, la millor comprensió dels principis moleculars responsables de l'activitat enzimàtica, juntament amb l'ús de mètodes computacionals per al disseny d'enzims, ens ha permès adaptar l'enzim UPO cap a la producció de productes químics valuosos.

Studies into sources of alternative liquid transport fuel energy have identified agro-industrial wastes, which are lignocellulosic in nature, as a potential feedstock for biofuel production against the background of depleting nonrenewable fossil fuels. In South Africa, large quantities of apple and other fruit wastes, called pomace, are generated from fruit and juice industries. Apple pomace is a rich source of cellulose, pectin and hemicellulose, making it a potential target for utilisation as a lignocellulosic feedstock for biofuel and biorefinery chemical production. Lignocellulosic biomass is recalcitrant in nature and therefore its degradation requires the synergistic action of a number of enzymes such as cellulases, hemicellulases, pectinases and ligninases. Commercial enzyme cocktails, containing some of these enzymes, are available and can be used for apple pomace degradation. In this study, the degradation of apple pomace using commercial enzyme cocktails was investigated. The main focus was the optimisation of the release of sugar monomers that could potentially be used for biofuel and biorefinery chemical production. There is no or little information reported in literature on the enzymatic degradation of fruit waste using commercial enzyme mixtures. This study first focused on the characterisation of the substrate (apple pomace) and the commercial enzyme cocktails. Apple pomace was found to contain mainly glucose, galacturonic acid, arabinose, galactose, lignin and low amounts of xylose and fructose. Three commercial enzyme cocktails were initially selected: Biocip Membrane, Viscozyme L (from Aspergillus aculeatus) and Celluclast 1.5L (a Trichoderma reesei ATCC 26921 cellulase preparation). The selection of the enzymes was based on activities declared by the manufacturers, cost and local availability. The enzymes were screened based on their synergistic cooperation in the degradation of apple pomace and the main enzymes present in each cocktail. Viscozyme L and Celluclast 1.5L, in a 50:50 ratio, resulted in the best degree of synergy (1.6) compared to any other combination. The enzyme ratios were determined on Viscozyme L and Celluclast 1.5L based on the protein ratio. Enzyme activity was determined as glucose equivalents using the dinitrosalicylic acid (DNS) method. Sugar monomers were determined using Megazyme assay kits. There is limited information available on the enzymes present in the commercial enzyme cocktails. Therefore, the main enzymes present in Viscozyme L and Celluclast 1.5L were identified using different substrates, each targeted for a specific enzyme and activity. Characterisation of the enzyme mixtures revealed a large number of enzymes required for apple pomace degradation and these included cellulases, pectinases, xylanases, arabinases and mannanases in different proportions. Viscozyme L contained mainly pectinases and hemicellulases, while Celluclast 1.5L displayed largely cellulase and xylanase activity, hence the high degree of synergy reported. The temperature optimum was 50ºC for both enzyme mixtures and pH optima were observed at pH 5.0 and pH 3.0 for Viscozyme L and Celluclast 1.5L, respectively. At 37ºC and pH 5.0, the enzymes retained more that 90% activity after 15 days of incubation, allowing the enzymes to be used together with less energy input. The enzymes were further characterised by determining the effect of various compounds, such as alcohols, sugars, phenolic compounds and metal ions at various concentrations on the activity of the enzymes during apple pomace hydrolysis. Apart from lignin, which had almost no effect on enzyme activity, all the compounds caused inhibition of the enzymes to varying degrees. The most inhibitory compounds were some organic acids and metal ions, as well as cellobiose and xylobiose. Using the best ratio for Viscozyme L and Celluclast 1.5L (50:50) for the hydrolysis of apple pomace, it was observed that synergy was highest at the initial stages of hydrolysis and decreased over time, though the sugar concentration increased. The type of synergy for optimal apple pomace hydrolysis was found to be simultaneous. There was no synergy observed between Viscozyme L and Celluclast 1.5L with ligninases - laccase, lignin peroxidase and manganese peroxidase. Hydrolysing apple pomace with ligninases prior to addition of Viscozyme L and Celluclast 1.5L did not improve degradation of the substrate. Immobilisation of the enzyme mixtures on different supports was performed with the aim of increasing stability and enabling reuse of the enzymes. Immobilisation methods were selected based on the chemical properties of the supports, availability, cost and applicability on heterogeneous and insoluble substrate like apple pomace. These methods included crosslinked enzyme aggregates (CLEAs), immobilisation on various supports such as nylon mesh, nylon beads, sodium alginate beads, chitin and silica gel beads. The immobilisation strategies were unsuccessful, mainly due to the low percentage of immobilisation of the enzyme on the matrix and loss of activity of the immobilised enzyme. Free enzymes were therefore used for the remainder of the study. Hydrolysis conditions for apple pomace degradation were optimised using different temperatures and buffer systems in 1 L volumes mixed with compressed air. Hydrolysis at room temperature, using an unbuffered system, gave a better performance as compared to a buffered system. Reactors operated in batch mode performed better (4.2 g/L (75% yield) glucose and 16.8 g/L (75%) reducing sugar) than fed-batch reactors (3.2 g/L (66%) glucose and 14.6 g/L (72.7% yield) reducing sugar) over 100 h using Viscozyme L and Celluclast 1.5L. Supplementation of β- glucosidase activity in Viscozyme L and Celluclast 1.5L with Novozyme 188 resulted in a doubling of the amount of glucose released. The main products released from apple pomace hydrolysis were galacturonic acid, glucose and arabinose and low amounts of galactose and xylose. These products are potential raw materials for biofuel and biorefinery chemical production. An artificial neural network (ANN) model was successfully developed and used for predicting the optimum conditions for apple pomace hydrolysis using Celluclast 1.5L, Viscozyme L and Novozyme 188. Four main conditions that affect apple pomace hydrolysis were selected, namely temperature, initial pH, enzyme loading and substrate loading, which were taken as inputs. The glucose and reducing sugars released as a result of each treatment and their combinations were taken as outputs for 1–100 h. An ANN with 20, 20 and 6 neurons in the first, second and third hidden layers, respectively, was constructed. The performance and predictive ability of the ANN was good, with a R² of 0.99 and a small mean square error (MSE). New data was successfully predicted and simulated. Optimal hydrolysis conditions predicted by ANN for apple pomace hydrolysis were at 30% substrate (wet w/v) and an enzyme loading of 0.5 mg/g and 0.2 mg/mL of substrate for glucose and reducing sugar, respectively, giving sugar concentrations of 6.5 mg/mL and 28.9 mg/mL for glucose and reducing sugar, respectively. ANN showed that enzyme and substrate loadings were the most important factors for the hydrolysis of apple pomace.

Neste trabalho, são descritos os detalhes da montagem de um sistema de cultivo microbiano em estado sólido, cujo elemento principal é um biorreator de tambor rotativo em escala de bancada, com casco em vidro refratário com aproximadamente 6,2 litros de volume. A montagem do equipamento exigiu estudos para a definição dos seguintes aspectos: geometria do reator; controle de frequência e período de agitação; umidificação, aquecimento e controle do fluxo do ar injetado no sistema; mistura do meio de cultivo; medição e controle da temperatura do meio; retirada de amostras. O sistema desenvolvido foi avaliado, tendo como processo fermentativo modelo o cultivo de Aspergillus niger T0005/007-2, microrganismo produtor de enzimas pectinolíticas. Os testes foram feitos em um meio contendo farelo de trigo como suporte sólido, avaliando-se a influência de três parâmetros principais agitação, massa de meio de cultivo e temperatura do meio sobre o crescimento celular e a produção de endo-poligalacturonase (PG) por A. niger. Três formas de agitação do meio sólido foram comparadas: sem agitação; agitação a 1 rpm por 5 minutos a cada duas horas; agitação a 1 rpm por 1 hora e 55 minutos a cada duas horas. A segunda forma de agitação levou ao melhor crescimento celular, 81 mg.g-1, e a atividade de endo-PG da ordem de 80 U.g-1, semelhante ao estimado com o sistema estático. Com a terceira forma de agitação, aparentemente houve dano ao micélio fúngico e, com isso, resultados inferiores foram alcançados. A avaliação do efeito da massa de meio de cultivo sobre o processo foi feita com cargas crescentes de meio que resultaram na ocupação de 30, 45 e 60 % do volume útil do reator. Quanto ao crescimento celular, o melhor resultado foi alcançado com a menor carga de meio, enquanto que a carga intermediária resultou no mais alto título enzimático final, 107,2 U.g-1. Nos experimentos sobre a influência da temperatura sobre o cultivo de A. niger, a maior atividade enzimática (80,6 U.g-1) foi obtida numa condição de trabalho que permitiu que a temperatura do meio atingisse valores da ordem de 45ºC. Com o meio mantido a 30ºC, a atividade enzimática máxima foi substancialmente mais baixa, 46,4 U.g-1. Nos testes realizados com o processo modelo, não se verificou uma clara influência positiva da agitação sobre a produção de endo-PG. Entretanto, a partir dos experimentos com temperatura controlada, é possível sugerir que a formação de endo-PG é favorecida por uma condição de estresse para o microrganismo, no caso representado por temperaturas do meio acima de 40ºC, visto que a temperatura ideal de crescimento de A. niger encontra-se na faixa de 28 a 34ºC. Este resultado, que discorda do que é genericamente descrito na literatura especializada sobre cultivos em estado sólido, é um exemplo da importância de dispor-se de um biorreator de tambor rotativo de pequena escala como equipamento básico para a realização de estudos fundamentais a respeito deste tipo de processo. Adicionalmente, o fato de o corpo do reator ser construído em vidro permite a visualização do espaço interno do tambor rotativo e observar o efeito da agitação sobre o meio de cultivo.
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In this work, details on the assembling of a solid state cultivation system, whose main component is a bench scale rotating-drum bioreactor, are described. The bioreactor was built in refractory glass and has an approximate volume of 6.2 liters. To assemble the equipment, the following aspects have been studied: geometry of the bioreactor; control of frequency and period of agitation; moistening, warming and controlling of the inlet air flux; mixing of cultivation medium; determination and control of medium temperature; sample withdrawn. The developed system was evaluated, being the cultivation of the pectinolytic enzymeproducing microorganism Aspergillus niger T0005/007-2 used as the model process. The fermentative tests were carried out in a medium containing wheat-straw as solid support and were used to evaluate the effects of three main parameters agitation, mass of cultivation medium and medium temperature on the cell growth and the production of endopolygalacturonase (endo-PG) by A. niger. For agitation of the solid medium, three modes were compared: no agitation; agitation of 1 rpm for 5 minutes each 2 hours; agitation for 1 hour and 55 minutes, each 2 hours. The second mode of agitation led to the best cell growth, 81 mg.g-1, and to endo-PG activity of approximately 80 U.g-1, similar to that obtained with the static system. With the third mode of agitation occurred, apparently, some damage to fungus mycelium and inferior results were achieved. The evaluation of the mass of cultivation medium on the process was done by loading the reactor with masses that result in the occupation of 30, 45 and 60% of the working volume of the bioreactor. With respect to the cell growth, the best result was attained with the smallest load of medium, whereas the intermediate load resulted in the highest endo-PG activity, 107.2 U.g-1. In the experiments on the influence of the temperature on the cultivation of A. niger, the largest endo-PG activity (80.6 U.g-1) was obtained in a process condition that allowed that the temperature reached values close to 45ºC. When the medium temperature was controlled at 30ºC, the endo-PG activity was substantially lower, 46.4 U.g-1. In the tests with the model process, no clearly positive influence of agitation on the production of endo-PG was observed. From the temperature-controlled experiments however, it is possible to suggest that endo-PG formation is favored by a stress condition for the microorganism, represented in this case by medium temperatures over 40ºC, since the optimal temperatures for A. niger growth is found in the range of 28 to 34ºC. This result disagrees from what is generically described in the specialized literature for the solid state cultivations, being this fact an example of the importance of having a small-scale rotating-drum bioreactor as a basic equipment for fundamental studies on that type of fermentative process. Additionally, the fact of the reactor body being built on glass allows the inspection of the internal space of the rotating drum and to observe the effects of agitation on the cultivation medium.

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Devido à ampliação das aplicações industriais das celulases e hemicelulases, é crescente o interesse na produção destas enzimas por micro-organismos através de processos que promovam altos rendimentos a baixo custo. Assim, o cultivo de fungos filamentosos por fermentação em estado sólido (FES) utilizando-se resíduos lignocelulósicos como substratos tem sido frequentemente citado na literatura. Os fungos termofílicos tem se destacado neste sentido, por produzirem enzimas geralmente mais ativas e estáveis sob altas temperaturas, uma vantagem do ponto de vista das aplicações industriais. No presente trabalho, foram isolados 32 fungos termofílicos do ambiente a partir de amostras de silagem, compostagem e outros materiais orgânicos. Uma triagem inicial dos melhores produtores foi feita pelo cultivo dos isolados, por FES, em mistura de bagaço de cana-de-açúcar e farelo de trigo (1:1 p/p) como substratos, por 96h. A partir destes cultivos foram pré-selecionados 7 isolados, os quais foram então cultivados por FES em diferentes misturas de resíduos agro-industriais, por 96h, a fim de se avaliar a influência dos mesmos na produção das enzimas, buscando-se maiores rendimentos. Foram então selecionados para dar continuidade ao trabalho os isolados que mais se destacaram na produção das enzimas: Myceliophthora thermophila JCP 1-4 (endoglucanase, -glicosidase, xilanase e avicelase) e DABM 11/45 (-glicosidase, xilanase e avicelase). A influência do tempo de cultivo na produção das enzimas pelos dois isolados selecionados foi avaliada e as enzimas foram caracterizadas físico-quimicamente. O extrato enzimático produzido por M. thermophila, por FES, em mistura de bagaço de cana-de-açúcar e farelo de soja (1:1 p/p) foi utilizado para a sacarificação de bagaço de cana in natura e pré-tratado com ozônio. Foram ainda realizados ensaios de sacarificação com enzimas comerciais, para fins comparativos. Os bagaços in .
Due to the expansion of industrial applications of cellulases and hemicellulases, there is increasing interest in the production of these enzymes by micro-organisms through processes that promote high yields at low cost. Thus, the cultivation of filamentous fungi by solid state fermentation (SSF) using lignocellulose residues as substrates has been frequently cited in the literature. The thermophilic fungi has excelled in this regard, since they produce enzymes usually more active and stable under high temperatures, an advantage from the point of view of industrial applications. In this work, 32 thermophilic fungi were isolated from the environment, from samples of silage, composting and other organic materials. An initial screening of the best producers was made by cultivation of isolates, by SSF, in a mixture of sugar cane bagasse and wheat bran (1:1 w/w) as substrates, for 96h. From these cultivations 7 isolates were pre-selected, which were then cultured by SSF in different mixtures of agro-industrial residues, for 96h, in order to assess the influence of these substrates in enzymes production, seeking higher yields. Then, were selected to give continuity to the work the isolates that stood out in the production of enzymes: Myceliophthora thermophila JCP 1-4 (endoglucanase, -glucosidase, xylanase and avicelase) and DABM 11/45 (-glucosidase, xylanase and avicelase). The influence of the time on the enzymes production by the two selected isolates was assessed and the enzymes were characterized physico-chemically. The enzymatic extract produced by M. thermophila, by FES, in a mixture of sugar cane bagasse and soybean meal (1:1 w/w) was used for the saccharification of in natura and pre-treated with ozone sugarcane bagasse. Saccharification assays were also performed with commercial enzymes, for comparative purposes. The in natura and ozonized bagasse were characterized regarding the content of cellulose, hemicellulose and lignin ...

Orientador: Daniela Alonso Bocchini Martins
Coorientador: Eleni Gomes
Banca: Luis Henrique Souza Guimarães
Banca: João Cláudio Thoméo
Resumo: Devido à ampliação das aplicações industriais das celulases e hemicelulases, é crescente o interesse na produção destas enzimas por micro-organismos através de processos que promovam altos rendimentos a baixo custo. Assim, o cultivo de fungos filamentosos por fermentação em estado sólido (FES) utilizando-se resíduos lignocelulósicos como substratos tem sido frequentemente citado na literatura. Os fungos termofílicos tem se destacado neste sentido, por produzirem enzimas geralmente mais ativas e estáveis sob altas temperaturas, uma vantagem do ponto de vista das aplicações industriais. No presente trabalho, foram isolados 32 fungos termofílicos do ambiente a partir de amostras de silagem, compostagem e outros materiais orgânicos. Uma triagem inicial dos melhores produtores foi feita pelo cultivo dos isolados, por FES, em mistura de bagaço de cana-de-açúcar e farelo de trigo (1:1 p/p) como substratos, por 96h. A partir destes cultivos foram pré-selecionados 7 isolados, os quais foram então cultivados por FES em diferentes misturas de resíduos agro-industriais, por 96h, a fim de se avaliar a influência dos mesmos na produção das enzimas, buscando-se maiores rendimentos. Foram então selecionados para dar continuidade ao trabalho os isolados que mais se destacaram na produção das enzimas: Myceliophthora thermophila JCP 1-4 (endoglucanase, -glicosidase, xilanase e avicelase) e DABM 11/45 (-glicosidase, xilanase e avicelase). A influência do tempo de cultivo na produção das enzimas pelos dois isolados selecionados foi avaliada e as enzimas foram caracterizadas físico-quimicamente. O extrato enzimático produzido por M. thermophila, por FES, em mistura de bagaço de cana-de-açúcar e farelo de soja (1:1 p/p) foi utilizado para a sacarificação de bagaço de cana in natura e pré-tratado glicerol e explosão à vapor. Os bagaços in natura e pré-tratados foram...
Abstract: Due to the expansion of industrial applications of cellulases and hemicellulases, there is increasing interest in the production of these enzymes by micro-organisms through processes that promote high yields at low cost. Thus, the cultivation of filamentous fungi by solid state fermentation (SSF) using lignocellulose residues as substrates has been frequently cited in the literature. The thermophilic fungi has excelled in this regard, since they produce enzymes usually more active and stable under high temperatures, an advantage from the point of view of industrial applications. In this work, 32 thermophilic fungi were isolated from the environment, from samples of silage, composting and other organic materials. An initial screening of the best producers was made by cultivation of isolates, by SSF, in a mixture of sugar cane bagasse and wheat bran (1:1 w/w) as substrates, for 96h. From these cultivations 7 isolates were pre-selected, which were then cultured by SSF in different mixtures of agro-industrial residues, for 96h, in order to assess the influence of these substrates in enzymes production, seeking higher yields. Then, were selected to give continuity to the work the isolates that stood out in the production of enzymes: Myceliophthora thermophila JCP 1-4 (endoglucanase, -glucosidase, xylanase and avicelase) and DABM 11/45 (-glucosidase, xylanase and avicelase). The influence of the time on the enzymes production by the two selected isolates was assessed and the enzymes were characterized physico-chemically. The enzymatic extract produced by M. thermophila, by FES, in a mixture of sugar cane bagasse and soybean meal (1:1 w/w) was used for the saccharification of in natura and pre-treated glycerol and steam exploded sugarcane bagasse. The in natura and pre-treated bagasse were characterized regarding the content of cellulose, hemicellulose and lignin. The enzymatic extract produced by newly isolated fungus Myceliophtora...
Mestre

Thesis (Msc (Viticulture and Oenology. Institute for Wine Biotechnology))--University of Stellenbosch, 2009.
Monoterpenes are important aroma compounds in certain grape varieties such as Muscat, Gewürztraminer and Riesling and are present as either odourless, glycosidically bound complexes or as free aromatic monoterpenes. These complexes occur as monoglucosides or, when present as diglycosides, most commonly as 6-O-α-L-arabinofuranosyl-β-D-glucopyranosides of mainly linalool, geraniol, nerol and citronellol. The release of monoterpenes from non-volatile glycosidically bound precursors occurs either by acid hydrolysis or enzymatic hydrolysis. High temperature acid hydrolysis causes a rearrangement of the monoterpene aglycones and a decrease in the aroma and changes in the aromatic characteristics of monoterpenes and is therefore not suitable. Enzymatic hydrolysis does not modify the monoterpene aglycones and can be an efficent method to release potentially volatile monoterpenes. α-L-arabinofuranosidase and β-glucosidase are important enzymes responsible for the liberation of monoterpene alcohols from their glycosides. Glycosidases from Vitis vinifera and Saccharomyces cerevisiae are severely inhibited by winemaking conditions and this leads to unutilized aroma potential, while commercial preparations of aroma liberating enzymes are crude extracts that often have unwanted and unpredictable side effects. It is therefore of interest to investigate alternative measures to release glycosidically bound monoterpenes to increase the floral aroma of wine without side activities that impact negatively on wine. Heterologous α-L-arabinofuranosidases and β-glucosidases have previously been expressed in S. cerevisiae and these studies have evaluated and found increased glycosidic activities against both natural and synthetic substrates. In this study, we expressed the Aspergillus awamori α-L-arabinofuranosidase (AwAbfB) in combination with either the β-glucosidases Bgl2 from Saccharomycopsis fibuligera or the BglA from Aspergillus kawachii in the industrial yeast strain S. cerevisiae VIN13 to facilitate the sequential enzymatic hydrolysis of monoterpene diglycosides. Enzyme assays and GC-FID (Gas Chromatography with a Flame Ionization Detector) results show a significant increase in the amount of free monoterpene concentrations under winemaking conditions in the strain co-expressing the AwAbfB and the Bgl2. The increases in free monoterpene levels obtained were similar to those obtained with a commercial enzyme preparation, LAFAZYM AROM. Sensorial evaluation confirmed the improvement in the wine aroma profile, particularly the floral character. This yeast strain permits a single culture fermentation which improves the sensorial quality and complexity of wine. Further investigations on the factors influencing the stability and reactivity of monoterpenes during alcoholic fermentation are needed.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
A ciclomaltodextrina glucanotransferase (EC 2.4.1.19) é uma enzima capaz de formar ciclodextrinas a partir do amido. As ciclodextrinas são oligossacarídeos cíclicos, os quais os principais tipos são α-, β- e γ-CD, que apresentam 6, 7 e 8 unidades de glicose interligadas por ligações α-1,4. Duas bactérias alcalofílicas Bacillus sp subgrupo alcalophilus E16 e Paenibacillus campinasensis H69-3 foram estudadas por apresentarem boa produção de CGTase, ambas foram isoladas de amostras de solo. A atividade enzimática foi estudada utilizando os métodos já pré-determinados em estudos anteriores, como dextrinizante, CD-fenolftaleína e determinação de proteína. Para alcançar a purificação foram utilizados os processos de ultrafiltração e purificação por gel filtração em resina Sephadex G-75. A partir desses processos obteve-se resultados significativos, para o extrato purificado produzido por Bacillus sp subgrupo alcalophilus E16, obteve-se um fator de purificação de 35,4 vezes, um rendimento de 34.1 % e atividade específica de 13.10 U/mg, enquanto o extrato purificado de Paenibacillus campinasensis H69-3 resultou em um fator de purificação de 94.5 vezes, um rendimento de 33.2 % e a atividade específica de 23.64 U/mg. Foram feitos ensaios quanto a produção de ciclodextrinas utilizando o extrato bruto concentrado da CGTase por ultrafiltração produzida por Paenibacillus campinasensis H69-3, no perfil de hidrólise de diferentes amidos a 1.0%, a enzima atuou convertendo o amido em β-CD de melhor forma nos amidos de arroz e de mandioca, enquanto que na concentração de 2.5 % a melhor conversão se deu nos amidos de milho e mandioca. Quanto à dextrinização dos amidos, as concentrações de 1.0 % e 2.5 % apresentaram o mesmo perfil de hidrólise, sendo os amidos de mandioca, solúvel e batata apresentaram melhor conversão, quando comparadas aos amidos de arroz e milho. A dextrinização do amido foi mais efetiva na ...
The cyclomaltodextrin glucanotransferase ( EC 2.4.1.19 ) is an enzyme able to form cyclodextrin from starch . Cyclodextrins are cyclic oligosaccharides , which are the main types α - , β - and γ - CD which have 6, 7 and 8 glucose units connected by α - 1, 4 bonds. Two bacterial alkalophilic Bacillus sp subgroup alcalophilus E16 and Paenibacillus campinasensis H69 -3 was studied due to their good CGTase production, both of which were isolated from soil samples. The enzymatic activity was studied using the methods already pre-determined in previous studies, as dextrinizante, CD-phenolphthalein and protein determination. To achieve the purification and ultrafiltration processes were used for purification gel filtration resin Sephadex G-75. From these processes significant results were obtained for the purified extract produced by Bacillus sp subgroup alcalophilus E16 gave a purification factor of 35.4 times, a yield of 34.1% and a specific activity of 13.10 U / mg , while the purified extract of Paenibacillus campinasensis H69-3 resulted in a purification factor of 94.5 times , a yield of 33.2 % and specific activity of 23.64 U / mg . Tests were made for the production of cyclodextrins using concentrated crude extract by ultrafiltration CGTase produced by Paenibacillus campinasensis H69 3, hydrolysis of starches from different profile than 1.0 % , the enzyme acted converting starch into β- CD best in rice starch and tapioca , whereas a concentration of 2.5 % and better conversion is given cassava and corn starch . As for dextrinizing the starch, the concentrations of 1.0% and 2.5% showed the same profile hydrolysis , and cassava starches , potato and soluble showed better conversion, when compared to starches of rice and corn. Dextrinisation of starch was more effective at 1.0% concentration , because practically all starch was hydrolyzed at a concentration of 2.5% was slower hydrolysis , for 24 hours, the starches in the study were ...

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Em conjunto com outras enzimas que degradam amido, as α-amilases e CGTases são incluídas na família 13 glicosilhidrolases caracterizada por uma conformação (α/β)8-barril. As amilases são grupo importante de enzimas industriais, representando cerca de 25% do mercado mundial de enzima.. Foram isoladas linhagens bacterianas de áreas do Cerrado que apresentaram alta produção de amilases em estudos anteriores. Devido ao interesse em ampliar os conhecimentos de α-amilases e CGTase com potencial de aplicação industrial, no presente trabalho, propôs-se realizar estudos de análises físico-químicas e do efeito da fonte de carbono, na produção de α-amilase das linhagens microbianas A-1.2 e A-18 e de CGTase produzida por Paenibacillus campinasensis H69-3 utilizando na fermentação submersa os amidos solúvel, trigo, milho, batata e mandioca; farelo de trigo e mandioca; Maizena e Arrozina como diferentes fontes de carbono alternativas Além disso, propôs-se aperfeiçoar os estudos de produção de amilases pela linhagem microbiana A-1.2 por meio da otimização dos constituintes nutricionais do meio de cultivo em que cada um dos ensaios do planejamento fatorial foi executado em triplicata e dessa forma, consideraram-se as médias dos resultados obtidos dessas repetições. Iniciar estudos de biologia molecular com a CGTase produzida por P. campinasensis H69-3 buscando estratégias para a clonagem e expressão da CGTase em hospedeiro heterólogo (Escherichia coli). As linhagens A-1.2 e A-18 tiveram as fontes de carbono amido solúvel, amido de mandioca, amido de milho e farelo de mandioca como os substratos que maximizaram a produção da enzima por ambas as linhagens, e o tempo de fermentação com maiores atividades foi entre 72 e 96 horas. O perfil de produção ao longo do tempo da CGTase de P. campinasensis H69-3 indicou o amido solúvel, amido de mandioca e a Maizena como as fontes de carbono que propiciaram as mais altas...
Together with other enzymes that degrade starch, α-amylases and CGTases are included in the family 13 glycosylhydrolases, characterized by a conformation (α/β)8-barrel. Amylases are an important group of industrial enzymes, accounting for approximately 25% of the world enzyme market. Bacterial strains from the Cerrado areas, which have shown a high production of amylase in the previous studies, have been isolated. Due to the interest in expanding the knowledge of α-amylase and CGTase with potential for industrial application, the present work proposes to conduct studies of physical and chemical analysis and the effect of carbon source on the production of α-amylase of A-1.2 and A-18 microbial strains, as well as CGTase produced by Paenibacillus campinasensis H69-3 in submerged fermentation using the soluble starch, wheat, corn, potato and cassava; wheat bran and cassava; Maizena and Arrozina like various alternative sources of carbon. Furthermore, it proposes enhancing the amylase study of the microbial strain A-1.2 by optimizing the nutritional components of the culture medium in which each of the factorial design experiments has been carried out in triplicate, and thus considering the average results of these repetitions. To initiate molecular biology studies with CGTase produced by P. campinasensis H69-3 searching strategies for the cloning and expression of the CGTase in a heterologous harbourer (E. coli). The A-1.2 and A-18 strains were the carbon sources of soluble, cassava and corn starch, and cassava bran as the substrate that maximized the enzyme production by both strains. And the fermentation time with higher levels of activity was between 72 and 96 hours. The production profile over the CGTase P. campinasensis H69-3 time has indicated the soluble and cassava starch and Maizena as carbon source that provided the highest enzymatic activities. The 72 hours period of time has been more appropriate in enzymatic tests, ...

Orientador: Heloiza Ferreira Alves do Prado
Banca: João Cláudio Thoméo
Banca: Ana Maria Rodrigues Cassiolato
Resumo: Em conjunto com outras enzimas que degradam amido, as α-amilases e CGTases são incluídas na família 13 glicosilhidrolases caracterizada por uma conformação (α/β)8-barril. As amilases são grupo importante de enzimas industriais, representando cerca de 25% do mercado mundial de enzima.. Foram isoladas linhagens bacterianas de áreas do Cerrado que apresentaram alta produção de amilases em estudos anteriores. Devido ao interesse em ampliar os conhecimentos de α-amilases e CGTase com potencial de aplicação industrial, no presente trabalho, propôs-se realizar estudos de análises físico-químicas e do efeito da fonte de carbono, na produção de α-amilase das linhagens microbianas A-1.2 e A-18 e de CGTase produzida por Paenibacillus campinasensis H69-3 utilizando na fermentação submersa os amidos solúvel, trigo, milho, batata e mandioca; farelo de trigo e mandioca; Maizena e Arrozina como diferentes fontes de carbono alternativas Além disso, propôs-se aperfeiçoar os estudos de produção de amilases pela linhagem microbiana A-1.2 por meio da otimização dos constituintes nutricionais do meio de cultivo em que cada um dos ensaios do planejamento fatorial foi executado em triplicata e dessa forma, consideraram-se as médias dos resultados obtidos dessas repetições. Iniciar estudos de biologia molecular com a CGTase produzida por P. campinasensis H69-3 buscando estratégias para a clonagem e expressão da CGTase em hospedeiro heterólogo (Escherichia coli). As linhagens A-1.2 e A-18 tiveram as fontes de carbono amido solúvel, amido de mandioca, amido de milho e farelo de mandioca como os substratos que maximizaram a produção da enzima por ambas as linhagens, e o tempo de fermentação com maiores atividades foi entre 72 e 96 horas. O perfil de produção ao longo do tempo da CGTase de P. campinasensis H69-3 indicou o amido solúvel, amido de mandioca e a Maizena como as fontes de carbono que propiciaram as mais altas...
Abstract: Together with other enzymes that degrade starch, α-amylases and CGTases are included in the family 13 glycosylhydrolases, characterized by a conformation (α/β)8-barrel. Amylases are an important group of industrial enzymes, accounting for approximately 25% of the world enzyme market. Bacterial strains from the Cerrado areas, which have shown a high production of amylase in the previous studies, have been isolated. Due to the interest in expanding the knowledge of α-amylase and CGTase with potential for industrial application, the present work proposes to conduct studies of physical and chemical analysis and the effect of carbon source on the production of α-amylase of A-1.2 and A-18 microbial strains, as well as CGTase produced by Paenibacillus campinasensis H69-3 in submerged fermentation using the soluble starch, wheat, corn, potato and cassava; wheat bran and cassava; Maizena and Arrozina like various alternative sources of carbon. Furthermore, it proposes enhancing the amylase study of the microbial strain A-1.2 by optimizing the nutritional components of the culture medium in which each of the factorial design experiments has been carried out in triplicate, and thus considering the average results of these repetitions. To initiate molecular biology studies with CGTase produced by P. campinasensis H69-3 searching strategies for the cloning and expression of the CGTase in a heterologous harbourer (E. coli). The A-1.2 and A-18 strains were the carbon sources of soluble, cassava and corn starch, and cassava bran as the substrate that maximized the enzyme production by both strains. And the fermentation time with higher levels of activity was between 72 and 96 hours. The production profile over the CGTase P. campinasensis H69-3 time has indicated the soluble and cassava starch and Maizena as carbon source that provided the highest enzymatic activities. The 72 hours period of time has been more appropriate in enzymatic tests, ...
Mestre

Orientador: Roberto da Silva
Banca: Heloiza Ferreira Alves do Prado
Banca: Gustavo Orlando Bonilla Rodriguez
Resumo: A ciclomaltodextrina glucanotransferase (EC 2.4.1.19) é uma enzima capaz de formar ciclodextrinas a partir do amido. As ciclodextrinas são oligossacarídeos cíclicos, os quais os principais tipos são α-, β- e γ-CD, que apresentam 6, 7 e 8 unidades de glicose interligadas por ligações α-1,4. Duas bactérias alcalofílicas Bacillus sp subgrupo alcalophilus E16 e Paenibacillus campinasensis H69-3 foram estudadas por apresentarem boa produção de CGTase, ambas foram isoladas de amostras de solo. A atividade enzimática foi estudada utilizando os métodos já pré-determinados em estudos anteriores, como dextrinizante, CD-fenolftaleína e determinação de proteína. Para alcançar a purificação foram utilizados os processos de ultrafiltração e purificação por gel filtração em resina Sephadex G-75. A partir desses processos obteve-se resultados significativos, para o extrato purificado produzido por Bacillus sp subgrupo alcalophilus E16, obteve-se um fator de purificação de 35,4 vezes, um rendimento de 34.1 % e atividade específica de 13.10 U/mg, enquanto o extrato purificado de Paenibacillus campinasensis H69-3 resultou em um fator de purificação de 94.5 vezes, um rendimento de 33.2 % e a atividade específica de 23.64 U/mg. Foram feitos ensaios quanto a produção de ciclodextrinas utilizando o extrato bruto concentrado da CGTase por ultrafiltração produzida por Paenibacillus campinasensis H69-3, no perfil de hidrólise de diferentes amidos a 1.0%, a enzima atuou convertendo o amido em β-CD de melhor forma nos amidos de arroz e de mandioca, enquanto que na concentração de 2.5 % a melhor conversão se deu nos amidos de milho e mandioca. Quanto à dextrinização dos amidos, as concentrações de 1.0 % e 2.5 % apresentaram o mesmo perfil de hidrólise, sendo os amidos de mandioca, solúvel e batata apresentaram melhor conversão, quando comparadas aos amidos de arroz e milho. A dextrinização do amido foi mais efetiva na ...
Abstract: The cyclomaltodextrin glucanotransferase ( EC 2.4.1.19 ) is an enzyme able to form cyclodextrin from starch . Cyclodextrins are cyclic oligosaccharides , which are the main types α - , β - and γ - CD which have 6, 7 and 8 glucose units connected by α - 1, 4 bonds. Two bacterial alkalophilic Bacillus sp subgroup alcalophilus E16 and Paenibacillus campinasensis H69 -3 was studied due to their good CGTase production, both of which were isolated from soil samples. The enzymatic activity was studied using the methods already pre-determined in previous studies, as dextrinizante, CD-phenolphthalein and protein determination. To achieve the purification and ultrafiltration processes were used for purification gel filtration resin Sephadex G-75. From these processes significant results were obtained for the purified extract produced by Bacillus sp subgroup alcalophilus E16 gave a purification factor of 35.4 times, a yield of 34.1% and a specific activity of 13.10 U / mg , while the purified extract of Paenibacillus campinasensis H69-3 resulted in a purification factor of 94.5 times , a yield of 33.2 % and specific activity of 23.64 U / mg . Tests were made for the production of cyclodextrins using concentrated crude extract by ultrafiltration CGTase produced by Paenibacillus campinasensis H69 3, hydrolysis of starches from different profile than 1.0 % , the enzyme acted converting starch into β- CD best in rice starch and tapioca , whereas a concentration of 2.5 % and better conversion is given cassava and corn starch . As for dextrinizing the starch, the concentrations of 1.0% and 2.5% showed the same profile hydrolysis , and cassava starches , potato and soluble showed better conversion, when compared to starches of rice and corn. Dextrinisation of starch was more effective at 1.0% concentration , because practically all starch was hydrolyzed at a concentration of 2.5% was slower hydrolysis , for 24 hours, the starches in the study were ...
Mestre

En aquest treball es proposa un procés biotecnològic respectuós del medi ambient per reduir l'impacte negatiu de l'augment dels residus industrials, a causa de l'acceleració del creixement de la població mundial en les últimes dècades. Consisteix en la valorització de residus locals riques en nitrogen, com la fibra de soja, els residus de pel i closca de cafè, per fermentació en estat sòlid (SSF) per obtenir un catalitzador biològic, com ara proteases. Es van dur a terme experiments de SSF en 0,5, 4,5, 10 i 55 L reactors en condicions adiabàtiques al llarg dels 1, 2 i 3 setmanes. Es va proporcionar ventilació contínua per assegurar la prevalença de condicions aeròbiques i l'activitat biològica es va mesurar mitjançant el control de la concentració d'oxigen durant l'assaig. Es van produir proteases alcalines com a conseqüència de la degradació d'aquests materials, abans considerats residus, pels microorganismes desenvolupats. No va ser necessari esterilitzar els materials ni la inoculació de microorganismes purs per al desenvolupament del procés. No obstant això, una inoculació específic amb Bacillus thuringiensis es va avaluar també per millorar la producció de proteasa. D'altra banda, el material orgànic final obtingut en el procés presentar un grau d'estabilitat similar a la de compost i podria ser utilitzat com una esmena del sòl. En conseqüència, dirigint-se a la SSF en aquestes condicions, l'escalat del procés es presenta com una tasca fàcil amb resultats prometedors. La major activitat de les proteases alcalines en extractes crus es va determinar a 3, 7 o 14 dies del procés d'acord amb la naturalesa dels recursos assajats. També es va dur a terme una caracterització bioquímica parcial dels extractes crus. L'aplicació potencial de les proteases extretes s'ha estudiat amb èxit en depilat de pells de vaca, el que representa un avantatge significatiu sobre el procés químic. A més, un estudi preliminar sobre la síntesi cinèticament controlat de oligopèptids s'ha realitzat en una estada de recerca en un laboratori a l'estranger als Estats Units. A més, les emissions gasoses, així com l'energia consumida al llarg del procés es van avaluar per estimar la sostenibilitat econòmica i mediambiental del procés. Aquesta tesi representa el començament d'una nova línia de recerca en el Grup de Recerca de Compostatge al Deparment d'Enginyeria Química de la Universitat Autònoma de Barcelona sobre l'ús de SSF amb materials orgànics utilitzats com una eina adequada per valoritzar-los i generar nous productes com enzims d'alt valor afegit.
En este Trabajo se propone un proceso biotecnológico respetuoso con el medio ambiente para reducir el impacto negativo del aumento de los residuos industriales, debido a la aceleración del crecimiento de la población mundial en las últimas décadas. Consiste en la valorización de residuos locales ricos en nitrógeno, como la fibra de soja, residuos de pelo y cáscara de café, por fermentación en estado sólido (SSF) para obtener catalizadores biológicos, tales como proteasas. Se llevaron a cabo experimentos de SSF en 0,5, 4,5, 10 y 55 L en reactores en condiciones adiabáticas a lo largo 1, 2 y 3 semanas. Se proporcionó aireación continua para asegurar la prevalencia de condiciones aeróbicas y la actividad biológica se midió mediante el control de la concentración de oxígeno durante el ensayo. Como consecuencia de la degradación de estos materiales, antes considerados residuos, por los microrganismos desarrollados se produjeron proteasas alcalinas. No fue necesario esterilizar los materiales como tampoco la inoculación de microorganismos puros para el desarrollo del proceso. Sin embargo, se evaluó también la inoculación con Bacillus thuringiensis para mejorar la producción de proteasas. Por otra parte, el material orgánico final obtenido en el proceso presentó un grado de estabilidad similar a la de compost pudiendo ser utilizado como una enmienda del suelo. En consecuencia, llevando a cabo la SSF en estas condiciones, el escalado del proceso se presenta como una tarea fácil con resultados prometedores. La mayor actividad de las proteasas alcalinas en extractos crudos se determinó a 3, 7 o 14 días del proceso de acuerdo con la naturaleza de los residuos usados. También se llevó a cabo una caracterización bioquímica parcial de los extractos crudos. La aplicación potencial de las proteasas extraídas se ha estudiado con éxito en el depilado de pieles de vaca, lo que representa una ventaja significativa sobre el proceso químico. Además, un estudio preliminar sobre la síntesis controlada cinéticamente de oligopéptidos se ha realizado en una estancia de investigación en un laboratorio en los Estados Unidos (Rensselaer Polytechnic Institute). Por otro lado, se evaluaron las emisiones gaseosas así como la energía consumida a lo largo del proceso para estimar la sostenibilidad económica y medioambiental del proceso. Esta tesis representa el comienzo de una nueva línea de investigación en el Grupo de Investigación de Compostaje en el Deparment de Ingeniería Química de la Universitat Autònoma de Barcelona sobre el uso de SSF con materiales orgánicos como una herramienta adecuada para valorizarlos asi como también se generan nuevos productos como enzimas de alto valor.
An environmental-friendly biotechnological process is proposed in this work to reduce the negative impact of the increasing industrial residues due to the faster growth of the world population in the last decades. It consists on the valorization of nitrogen-rich local residues, such as soy fiber, hair waste and coffee husk, by solid-state fermentation (SSF) to obtain a biological catalyst such as proteases. SSF experiments were undertaken in 0.5, 4.5, 10 and 55 L near-toadiabatic reactors along 1, 2 and 3 weeks. Continuous aeration was provided to ensure the prevalence of aerobic conditions and the biological activity was measured by monitoring the oxygen concentration during the assay. Alkaline proteases were produced as a consequence of the degradation of these materials, formerly considered residues, by the microorganisms developed. It was no necessary to sterilize the materials and no inoculation of pure microorganisms was needed for the development of the process. However, a specific inoculation with Bacillus thuringiensis was also evaluated to improve the protease production. Moreover, the final organic material obtained in the process presented a stability degree similar to that of compost and could be used as a soil amendment. Consequently, addressing the SSF under these conditions, the scaleup of the process is presented as an easy one with promising results. The highest activity of the alkaline proteases in crude extracts was determined at 3, 7 or 14 days of the process according to the nature of the resources assayed. Partial biochemical characterization of the crude extracts was also carried out. Potential application of the extracted proteases has been successfully studied on dehairing cowhides, representing a significant advantage over the chemical process. Also, a preliminary study on kinetically controlled synthesis of oligopeptides has been performed in a research stay at an abroad laboratory in The United States. Furthermore, the gaseous emissions as well as the energy consumed along the process were evaluated to estimate the environmental and economic sustainability of the process. This thesis represents the beginning of a new research line in the Composting Research Group (GICOM) at the Deparment of Chemical Engineering of the Universitat Autònoma de Barcelona on the use of SSF with organic used materials as a suitable tool to valorize them while generating new products as enzymes of high value.

Thesis (MSc)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: The extractive materials in wood often cause pitch problems in pulp mills. During pulping and bleaching extractives are released from the wood and pulp and later stick to ceramic and metal parts, forming pitch deposits. Pitch deposits impair both product quality and production rates. It decreases the efficiency of pulp washing, screening, centrifugal cleaning, and refining, and can disrupt many paper machine operations. The deposits also break loose from equipment and cause spots in the final product. There are a few triggering mechanisms that induce pitch deposition. Hydrodynamic or mechanical shear can destabilise the colloidal pitch emulsion, causing pitch to agglomerate and deposits to form. Similarly, sudden temperature drops and/or pH shocks and/or the introduction of water hardness ions from fresh water inlets or showers can also cause pitch deposits by destabilising the colloidal pitch emulsion. Inorganic salts, such as calcium carbonate, can catalyse pitch deposition by acting as the building blocks for the sticky pitch. Calcium ions in the white water can react with fatty acids, forming insoluble, sticky calcium soaps. Triglycerides have also been shown to be a major contributor to pitch deposition in kraft pulping and bleaching mills. It forms a sticky deposit to which less sticky particles attach. To attain an improved understanding of pitch problems associated with the kraft pulping and bleaching of Eucalyptus spp., various analyses were done on wood- and pulp extractives and pitch from a South African kraft pulp mill. High molecular weight compounds (involatile) constituted a large portion of the extracts and pitch. Approximately 40% of volatile Eucalyptus grandis extract was f3-sitosterol, with fatty acids (22.8%) and triglycerides (15.5%) also making a substantial contribution. Fatty acid amides were a prominent fraction of pulp extracts from the latter stages of bleaching. The amides constituted 38.3% and triglycerides 10.1% to total volatile pitch deposits. Lipases hydrolyse triglycerides and could therefore help to reduce pitch problems. Consequently 381 filamentous fungi isolated from indigenous and commercial forests in South Africa were screened for lipase activity on tributyrin and Tween 80. Eight strains were selected and the tributyrin and Tween 80 assays were repeated by monitoring lipase activity over a seven-day period. The selected strains were also assayed for their activity toward p-nitrophenyl palmitate. Ophiostoma piliferum Cartapip 58™ and Phanerochaete chrysosporium BKM-F-1767, two strains known for respectively their biodepitching and biopulping ability, were' used as controls. A few of the strains compared well and even outperformed the control strains, indicating their potential for use in pitch control. The effect of pretreatment with the eight selected fungal strains on E. grandis wood- and pulp extractives was determined. Cartapip 58™ and P. chrysosporium BKM-F-1767 were used as control strains. Several of the strains compared well to the control strains in their ability to reduce the triglyceride content of wood extract. The South African isolate, white-rot fungus Phanerochaete psuedomagnoliae nom. prov., reduced triglyceride content significantly. Consequently it can act as an agent for both biopulping and biodepitching. The treated wood samples had a lower triglyceride content than the sterile controls. Consequently more triglycerides would be released into process waters by the sterile controls than the treated samples. The effect of commerciallipases on deposited brown stock pulp extract was also evaluated. The lipases did not reduce the triglyceride content of the deposited extract. The addition of lipases in pulping and bleaching processes would therefore not affect already deposited pitch.
AFRIKAANSE OPSOMMING: Die ekstrakstowwe van hout veroorsaak dikwels 'n neerslag tydens verpulping. Gedurende verpulping en bleiking kom ekstrakstowwe van die hout enpulp vry en kleef aan keramiek- en metaalonderdele. Gevolglik benadeel dié neerslag produkkwaliteit en produksietempo. Dit verlaag die effektiwiteit van pulpwas, sifting, sentrifugale skoonmaakprosesse en suiwering, en kan die werkverrigting van papiermasjiene ontwrig. Die neerslag kan ook later los breek en kolletjies op die finale produk veroorsaak. Verskeie meganismes kan die neerslag veroorsaak. Hidrodinamiese of meganiese wrywing kan die kolloïdale ekstrakstofemulsie destabiliseer en sodoende die ekstrakstof laat konglomereer en neerslaan. Op soortgelyke wyse veroorsaak skielike temperatuurverlaging en/of pH-skokke en/of die toevoeging van ione in varswater om waterhardheid te beheer ook die neerslag deur die kolloïdale ekstrakstofemulsie te destabiliseer. Anorganiese sout soos kalsiumkarbonaat kan neerslagvorming kataliseer omdat dit optree as bousteen vir die klewerige, sementagtige ekstrakstowwe. Kalsiumione in die proseswater kan ook reageer met vetsure om onoplosbare, klewerige kalsiumsepe te vorm. Dit is bewys dat trigliseriede een van die hoofoorsake is in die vorming van die neerslag tydens kraft verpulpingen bleikingprosesse. Om die neerslagreaksie wat met die kraft verpulping en bleiking van Eucalyptus spp. geassosieer word, beter te verstaan, is verskeie analises op hout- en pulpekstrakte asook die neerslag van 'n Suid-Afrikaanse kraft verpulpingsaanleg uitgevoer. Hoë molekulêre massa (nie-vlugtige) stowwe het 'n groot gedeelte van die ekstrakte en neerslag uitgemaak. Ongeveer 40% van die vlugtige Eucalyptus grand is ekstrak bestaan uit ~-sitosterol met vet sure (22.8%) en trigliseriede (15.5%) wat ook aansienlike bydraes lewer. Vetsuuramiede verteenwoordig 'n beduidende komponent van pulpekstrak by die laaste stadiums van bleiking. Die amiede het 38.3% en trigliseriede 10.1%tot die vlugtige fraksie van die neerslag bygedra. Lipases hidroliseer trigliseriede en kan dus help om neerslagprobleme te voorkom. Gevolglik is 381 filamentagtige fungi geïsoleer uit inheemse en kommersiële woude van Suid-Afrika en hul lipase-aktiwiteit op tributyrin en Tween 80 geëvalueer. Agt rasse is geselekteer en die tributyrin en Tween 80 toetse is herhaal deur lipase-aktiwiteit oor 'n sewe-dag periode te monitor. Die geselekteerde rasse is ook getoets vir lipase-aktiwiteit met p-nitrofenielpalmitaat. Ophiostoma piliferum Cartapip 58™ en Phanerochaete chrysosporium BKM-F-1767, twee rasse wat daarvoor bekend staan vir onderskeidelik hul vermoë om houtekstrakstowwe te verminder en te bioverpulp, is as kontroles gebruik. 'n Paar van die geselekteerde rasse het goed vergelyk en selfs beter presteer as die kontrolerasse; 'n aanduiding van hul potensiaal om neerslagreaksies te beheer. Die effek van voorafbehandeling met die agt geselekteerde fungi rasse op E. grandis hout- en pulpekstrak is vasgestel. Cartapip 58™ en P. chrysosporium BKM-F-1767 is gebruik as kontrolerasse. Verskeie rasse het goed vergelyk met die kontrolerasse in hul vermoë om die trigliseriedinhoud van die houtekstrak te verlaag. Die Suid-Afrikaanse isolaat, witverrottingswam Phanerochaete pseudomagnoliae nom. prov., het ook die trigliseried inhoud beduidend verminder. Gevolglik sou dit as 'n middel kon dien vir beide neerslagvoorkoming en bioverpulping. Die trigliseriedinhoud van die behandelde monsters was laer as dié van steriele kontroles. Gevolglik sal meer trigliseriede in proseswater vrygestel word deur die steriele kontroles as die behandelde monsters. Die effek van kommersiële lipases op ongebleikte kraft pulpekstrakneerslag is ook geëvalueer. Omdat lipases nie die trigliseriedinhoud van die neerslag kon verlaag nie sal die gebruik van lipases dus nie die ekstrakstofneerslag in verpulpings- en bleikingsprosesse beïnvloed nie.

Thesis (MScAgric)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: The distinctive varietal flavour of wines is a combination of absolute and relative concentrations of chemical compounds. Volatile compounds are responsible for the odour of wine and non-volatiles cause the sensation of flavour. Accompanying these senses, a third, tactile, sense of ‘mouth-feel’ is recognizable. This forms the complete organoleptic quality of wine. Several hundred different compounds are simultaneously responsible for the odour release in wine, and since there is no real character impact compound, the aroma of wine can be described as a delicate balance of all these compounds. One of the most important groups of volatiles is the monoterpenes, which play a role in both aroma and flavour. This is especially significant for the Muscat varieties, but these flavour compounds are also present in other non-muscat grape varieties, where they supplement the varietal aroma. Monoterpenes occur in wine as free, volatile and odorous molecules, as well as flavourless non-volatile glycosidic complexes. The latter slowly releases monoterpenes by acidic hydrolysis, but the impact on varietal aroma is considered insufficient for wines that are consumed young. It is therefore important to supplement the release mechanism, in order to enhance the varietal aroma of the wine. The enzymatic hydrolysis mechanism functions in two successive steps: firstly, depending on the precursor, the glycosidic linkage is cleaved by α-L-arabinofuranosidase, α-L-rhamnosidase, β-D-xylosidase or β-D-apiosidase. The second step involves the liberation of the monoterpene alcohol by a β-glucosidase. This enzymatic hydrolysis does not influence the intrinsic aromatic characteristics of the wine, as opposed to acid hydrolysis. Pectolytic enzymes play an important role in cell elongation, softening of tissue and decomposition of plant material. These enzymes are used to improve juice yields, release colour and flavour compounds from grape skins, as well as improve clarification and filterability. Pectolytic enzymes work synergistically to break down pectins in wine. Protopectinase produce water-soluble and highly polymerised pectin substances from protopectin, it acts on non-methylated galacturonic acid units. Pectin methylesterase split methyl ester groups from the polygalacturonic chain. Polygalacturonase break down the glycosidic links between galacturonic acid units. Pectin and pectate lyases have a β-eliminative attack on the chain and it results in the formation of a double bond between C4 and C5 in the terminal residues. From the above it can be seen that enzymes play a pivotal role in the winemaking process. Unfortunately, in winemaking a lot of factors can influence the effects of enzymes. One possible factor in the wine medium is the presence of acidprotease, from yeast and/or fungal origin. This type of enzyme utilizes other enzymes as substrates and renders them useless. Pure enzyme preparations were used to study the interactions of a yeast acid-protease and a report activity (β-glucosidase) in vitro. A bottled wine and a buffer were used as in vitro conditions. Enzyme assays were performed to determine the relative activity over a number of days. The results indicated that even though both enzymes showed activity in both the media, the yeast protease did not have any significantly affect on the report activity. Subsequently wine was made from Sauvignon blanc grapes, with varying enzyme preparation additions. Enzyme assays were performed during the fermentation; and chemical, as well as sensory analysis were done on the stabilized wine. The results confirmed that the yeast protease did not have any significant affect on the report activity in these conditions. The protease’s inability to affect the report activity seems unlikely due to the fact that it is active at a low pH range and has been suggested as the only protease to survive the fermentation process. It seems possible that a winerelated factor, possibly ethanol, is responsible. Thus it seems that yeast protease does not threaten the use of commercial enzymes in the winemaking process in any significant way. Future work would entail more detailed enzyme studies of interactions between protease, both from yeast and fungal origin, and other report activities in specified conditions. The degradation capability could be directed towards unwanted enzyme activities that cause oxidation and browning of the must. The characterization of interactions between protease and β-glucosidase activities may hold key to producing wines with enhanced aroma and colour potential, as well as the elimination of unwanted enzyme activities.
AFRIKAANSE OPSOMMING: Die herkenbare kultivar karakter van wyn is ‘n kombinasie van absolute en relatiewe konsentrasies van verskeie chemiese komponente. Vlugtige komponente is verantwoordelik vir die geur, of aroma, van wyn en die nie-vlugtige komponente veroorsaak die sensasie van smaak. ‘n Derde, fisiese sensasie, die ‘mondgevoel’, is ook herkenbaar. Dit vorm die omvattende organoleptiese kwaliteit van die wyn. ‘n Paar honderd verskillende komponente is gelyktydig verantwoordelik vir die aroma vrystelling in wyn en omdat daar geen werklike karakter ‘impak’ komponent is nie, kan die aroma van wyn beskryf word as ‘n delikate balans van al die betrokke komponente. Een van die mees belangrike groepe vlugtige komponente is die monoterpene wat ‘n rol speel in beide aroma en smaak. Dit is veral belangrik by Muskaat kultivars, maar hierdie aroma komponente is ook teenwoordig in niemuskaat druif kultivars, waar hulle bydra tot die kultivar karakter en aroma. Monoterpene kom in wyn voor as vry, vlugtige en aromatiese molekules en in geurlose, nie-vlugtige glikosidies-gebonde komplekse. Die gebonde vorm word stadig vrygestel deur ‘n suurhidrolise, maar dit word as onvoldoende beskou vir wyne wat vroeg gedrink word. Dit is dus belangrik dat die vrystelling van geurstowwe verhoog word om die kultivar karakter van die wyn te versterk. Die ensiematiese hidrolise proses behels twee opeenvolgende stappe: eerstens, afhangende van die aard van die voorloper, word die glikosidiese verbinding deur α-L-arabinofuranosidase, α-Lramnosidase, β-D-xilosidase, of β-D-apiosidase gebreek. In die tweede stap word die monoterpeen-alkohol deur β-glukosidase vrygestel. Hierdie ensiematiese afbraak proses verander nie die intrinsieke aromatiese kenmerke van die wyn, soos met suurhidrolise die geval is nie. Pektolitiese ensieme speel ‘n fundamentele rol in selverlenging, sagwording en afbraak van plant materiaal. Hierdie ensieme word gebruik om sap opbrengs te verhoog, aroma en smaak komponente vry te stel uit die doppe, asook om sapverheldering en filtrasie te verbeter. Die pektolitiese ensieme werk op ‘n sinergistiese wyse om pektien in wyn af te breek. Protopektinase produseer wateroplosbare en hoogs gepolimeriseerde pektien uit protopektien, slegs uit niegemetileerde galakturoonsuur eenhede. Pektien metielesterase verwyder metielester groepe van die poligalakturoonsuurketting. Die glikosidiese bindings tussen galakturoonsuur eenhede word deur poligalakturonase afgebreek. Pektien- en pektaat-liase het ‘n β-eliminasie aanslag op die ketting en as gevolg daarvan word dubbelbindings tussen C4 en C5 in die terminale residue gevorm. Vanuit bogenoemde is dit dus duidelik dat ensieme ‘n kardinale rol speel in die wynbereidingsproses. Ongelukkig is daar ‘n verskeidenhied van faktore wat die werking van ensieme in die wynbereidingsproses kan beïnvloed. Een moontlike faktor is die teenwoordigheid van ‘n suur-protease, van fungisidiese en/of gis oorsprong, in die wynmedium, omdat dit ander ensieme as substraat kan benut en degradeer. Suiwer ensiem preparate is gebruik om die ensiem interaksie tussen ‘n gis suur-protease en ‘n verslag aktiwiteit (β-glukosidase) in vitro te ondersoek. ‘n Gebotteleerde wyn en ‘n buffer is gebruik om die in vitro kondisies na te boots. Relatiewe ensiem aktiwiteit is ontleed oor ‘n aantal dae. Beide die ensieme het aktiwiteit getoon in die media, maar gis protease het geen statisties beduidende invloed gehad op die aktiwiteit van die verslag ensiem nie. Daaropvolgend is wyn berei van Sauvignon blanc druiwe, met verskillende ensiempreparaat toevoegings. Die ensiemaktiwiteit is deurlopend tydens fermentasie gemeet. Na afloop van stabilisasie is chemiese, sowel as sensoriese ontledings op die wyn gedoen. Die resultate het bevestig dat gis protease, onder hierdie kondisies, geen beduidende invloed op die verslag aktiwiteit gehad het nie. Die protease se onvermoë om die verslag aktiwiteit beduidend te beinvloed blyk onwaarskynlik aangesien die suurprotease aktief is by lae pH vlakke en dit as die enigste protease voorgestel is wat die fermentasie proses kan oorleef. Dit blyk asof ‘n wyn-verwante faktor, moontlik etanol, hiervoor verantwoordelik kan wees. Dus hou protease geen gevaar in vir die gebruik van kommersiële ensieme in wynbereiding nie. Navorsing kan in die toekoms fokus op meer gedetailleerde ensiem interaksie studies tussen protease en ander ensiem aktiwiteite, in gespesifiseerde kondisies. Die degradasie kapasiteit kan moontlik aangewend word om ongewenste ensiem aktiwiteite, wat byvoorbeeld oksidasie en verbruining veroorsaak, te verminder. Die karakterisering van die interaksies tussen protease en β-glukosidase kan dus die sleutel wees tot die produksie van wyne met verhoogde aroma potensiaal, asook die eliminasie van ongewenste ensiematiese aktiwiteite.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Este trabalho visou dar tratamento tecnológico a extratos enzimáticos ricos em endoglucanases obtidos por cultivo em estado sólido (CES) do fungo termofílico Myceliophtora thermophila M77, através da secagem por spray-drying. A fim de garantir a estabilidade das enzimas durante um período de armazenamento, o extrato enzimático bruto (EEB) foi seco em spray-dryer sendo investigados os parâmetros operacionais e os adjuvantes de secagem para garantir a maior retenção da atividade enzimática após a secagem. Os ensaios foram divididos entre discriminação do adjuvante que proporcionasse maior proteção às enzimas, otimização das condições de secagem, armazenamento do EEB e dos pós secos, avaliação do efeito da secagem sobre as propriedades físico-químicas das endoglucanases e morfologia dos pós. Utilizou-se de planejamentos estatísticos para analisar os efeitos das variáveis temperatura de saída do ar de secagem, vazão de alimentação de solução, proporção entre o EEB e adjuvante, e teor de sólidos na formulação, sendo as respostas retenção de atividade enzimática e umidade dos pós. Nos ensaios de discriminação foi selecionado o adjuvante goma arábica. Em seguida, nos ensaios para otimização das condições de secagem, foi identificado menor vazão de alimentação e menores temperaturas de saída do ar de secagem para maiores retenções de atividade enzimática e maiores temperaturas e menores vazões para menores teores de umidade dos pós, o teor de sólidos revelou-se não significativo. O pó obtido nas condições mais favorável e menos favorável para a retenção da atividade enzimática foi armazenado à temperatura ambiente e sob refrigeração e a atividade enzimática determinada quinzenalmente. A análise estatística revelou não haver diferença na retenção da atividade enzimática após longos períodos para ambas as condições de secagem selecionadas e alternativas de armazenamento...
This work aimed to provide technological treatment to enzymatic extract rich in endoglucanase, obtained by solid state culture using the fungus Myceliophtora thermophila M77, through spray-drying. Operational parameters and adjuvants were varied in order to obtain stable enzymes with high activities during storage. The experiments were divided into adjuvant discrimination, optimization of the drying conditions, storage of the raw enzymatic extract (REE) and powders, evaluation of drying on the physical-chemical characteristics of the endoglucanase, and powder morphology. Statistical experimental designs were used to evaluate the effect of the variables exit air temperature, solution flow rate, proportion REE/adjuvant, and total solid content on the enzyme activity retention and powder moisture content. The adjuvant Arabic gum was selected from the discrimination assays. From the optimization experiments, it was determined that the lower flow rate and air exit temperature resulted in the highest enzyme activity retention, while low temperature and solution flow rate resulted in the lowest retention. The total solid concentration was not statistically significant. The powders produced in the Best and in the worst drying conditions were stored at room temperature and under refrigeration and the enzymatic activity was measured at 15 days intervals. The statistical analysis did not show any difference in the enzymatic activity retention after long periods of storage for both drying conditions and both storage alternatives. The influence of temperature and pH on the enzyme activity was also investigated before and after the drying process, and it was noticed that these physical-chemical properties were not affected by the adjuvants and by the drying process. The morphology of the powders, obtained using the inert gas adsorption method, indicated that the powder obtained under the worst drying condition presented specific superficial area twice ...

Orientador: João Cláudio Thoméo
Banca: Gustavo Orlando Bonilla Rodriguez
Banca: Izabela Dutra Alvin
Resumo: Este trabalho visou dar tratamento tecnológico a extratos enzimáticos ricos em endoglucanases obtidos por cultivo em estado sólido (CES) do fungo termofílico Myceliophtora thermophila M77, através da secagem por spray-drying. A fim de garantir a estabilidade das enzimas durante um período de armazenamento, o extrato enzimático bruto (EEB) foi seco em spray-dryer sendo investigados os parâmetros operacionais e os adjuvantes de secagem para garantir a maior retenção da atividade enzimática após a secagem. Os ensaios foram divididos entre discriminação do adjuvante que proporcionasse maior proteção às enzimas, otimização das condições de secagem, armazenamento do EEB e dos pós secos, avaliação do efeito da secagem sobre as propriedades físico-químicas das endoglucanases e morfologia dos pós. Utilizou-se de planejamentos estatísticos para analisar os efeitos das variáveis temperatura de saída do ar de secagem, vazão de alimentação de solução, proporção entre o EEB e adjuvante, e teor de sólidos na formulação, sendo as respostas retenção de atividade enzimática e umidade dos pós. Nos ensaios de discriminação foi selecionado o adjuvante goma arábica. Em seguida, nos ensaios para otimização das condições de secagem, foi identificado menor vazão de alimentação e menores temperaturas de saída do ar de secagem para maiores retenções de atividade enzimática e maiores temperaturas e menores vazões para menores teores de umidade dos pós, o teor de sólidos revelou-se não significativo. O pó obtido nas condições mais favorável e menos favorável para a retenção da atividade enzimática foi armazenado à temperatura ambiente e sob refrigeração e a atividade enzimática determinada quinzenalmente. A análise estatística revelou não haver diferença na retenção da atividade enzimática após longos períodos para ambas as condições de secagem selecionadas e alternativas de armazenamento...
Abstract: This work aimed to provide technological treatment to enzymatic extract rich in endoglucanase, obtained by solid state culture using the fungus Myceliophtora thermophila M77, through spray-drying. Operational parameters and adjuvants were varied in order to obtain stable enzymes with high activities during storage. The experiments were divided into adjuvant discrimination, optimization of the drying conditions, storage of the raw enzymatic extract (REE) and powders, evaluation of drying on the physical-chemical characteristics of the endoglucanase, and powder morphology. Statistical experimental designs were used to evaluate the effect of the variables exit air temperature, solution flow rate, proportion REE/adjuvant, and total solid content on the enzyme activity retention and powder moisture content. The adjuvant Arabic gum was selected from the discrimination assays. From the optimization experiments, it was determined that the lower flow rate and air exit temperature resulted in the highest enzyme activity retention, while low temperature and solution flow rate resulted in the lowest retention. The total solid concentration was not statistically significant. The powders produced in the Best and in the worst drying conditions were stored at room temperature and under refrigeration and the enzymatic activity was measured at 15 days intervals. The statistical analysis did not show any difference in the enzymatic activity retention after long periods of storage for both drying conditions and both storage alternatives. The influence of temperature and pH on the enzyme activity was also investigated before and after the drying process, and it was noticed that these physical-chemical properties were not affected by the adjuvants and by the drying process. The morphology of the powders, obtained using the inert gas adsorption method, indicated that the powder obtained under the worst drying condition presented specific superficial area twice ...
Mestre

Thesis (MSc)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of most concern in winemaking are pectin, glucan and xylan that can be enzymatically degraded by pectinases, glucanases and xylanases, respectively. These are the main structural polysaccharides of the cell wall of the grape cell. Degradation of the cell walls will result in the separation and rupture of the grape cells, and cell wall-bound compounds will be released into the must. Treating the must with pectinase and macerating enzyme preparations can result in an increase in free-flow juice, an improvement in must clarification and filtration, and an increased extraction of phenols and tannins. The tannins that are extracted polymerise with anthocyanins in red wine during ageing, resulting in increased colour intensity and stability. Wine aroma is also influenced by enzyme treatment. The degradation of the cell wall contributes to the release of glycosidically-bound terpene or alcohol precursors from the berries. The hydrolysis of these precursors during fermentation can result in an improvement in aroma. It can thus be seen that it is possible to improve wine quality and processing by supplementing the endogenous enzymes that are present in the fermentation with commercial enzyme preparations. Commercial enzymes are typically crude fungal preparations. The majority of commercial pectinase and glucanase preparations are derived from Aspergillus and Trichoderma, respectively. Since the endogenous polysaccharase activity of Saccharomyces cerevisiae is very limited, the heterologous expression of specific polysaccharase genes in an industrial yeast strain can improve the winemaking process, resulting in a higher quality wine without the addition of expensive commercial enzyme preparations. Since only the desired enzymes are secreted by the recombinant strain, there will be no undesired sideactivities, which can be detrimental to wine quality. Several pectinase-, glucanaseand xylanase-encoding genes, cloned from a variety of organisms, have been expressed successfully in laboratory strains of S. cerevisiae. Attempts have also been made to construct industrial wine yeast strains that express these polysaccharase genes and secrete the encoded enzymes. Fermentation with some of these strains resulted in a decrease in total phenolics and turbidity, an increase in juice extraction, and alterations in the colour and aromatic profile of the resulting wines. In this study, four polysaccharide-degrading, recombinant wine yeast strains were constructed. The endo-β-1,4-xylanase gene, XYN2, and the endo-β-1,4-glucanase gene, end1, were previously cloned from the soft rot fungus Trichoderma reesei and the rumen bacterium Butyrivibrio fibrisolvens, respectively. These genes were subcloned into different expression cassettes which were used to construct the four integration plasmids. The recombinant plasmids contained the following gene cassettes: TEF1P-XYN2-ADH2T (plasmid pDLG29) ADH1P- MFα1S -end1-TRP5T (plasmid pDLG30) ADH1P-MFα1S-end1-TRP5T and ADH2P-XYN2-ADH2T (plasmid pDLG33), ADH1P-MFα1S-end1-TRP5T and YG100PXYN2- ADH2T (plasmid pDLG39). These four plasmids were then separately integrated into the ILV2 locus of the commercial wine yeast strain S. cerevisiae VIN13. Wine was made with the four strains constructed in this study, a pectolytic strain, VIN13[pPPK], a glucanase- and xylanase-secreting strain, VIN13[pEX], an untransformed VIN13 strain, and an untransformed strain with the addition of the commercial enzyme preparation Rapidase EX Colour. Microvinification experiments were carried out on Pinot noir, Ruby Cabernet and Muscat d’Alexandria wines. Fermentation with the polysaccharide-degrading strains resulted in significant improvements in juice extraction, colour intensity and stability, and in alterations in the aromatic profiles of the wines produced. Subject to the approval by the regulatory authorities and eventual consumer acceptance of the use of genetically modified organisms (GMOs) in fermented foods and beverages, it might be required that the GM status of the yeast that is used appears on the label. Currently, there is no robust technique available with which the use of GM yeast can be revealed in a finished wine because the yeast cells and their DNA are removed from or denatured in the wine during filtration and processing. One way with which the undeclared use of a GM yeast in winemaking could be exposed would be to compare the chemical profile of a suspect wine with that of non-GM wine. In order to explore this concept further, a secondary aim of this study was to investigate whether Fourier Transformation Infra Red (FT-IR) spectroscopy coupled with multivariate data analysis could distinguish between wines fermented with transgenic and non-transgenic yeast strains, or between wines fermented with different transgenic strains. The results showed that this method could be used to classify wines fermented with different yeast strains if fermentation with the strain resulted in a unique chemical profile in the resulting wine. This was a preliminary study and these findings were summarised as an addendum to the thesis.
AFRIKAANSE OPSOMMING: Die polisakkariede wat in wyn teenwoordig is, is afkomstig van die druiwe, die swamme wat op die druiwe groei en vanaf ander mikroörganismes wat tydens die wynmaakproses met die mos in aanraking kom. Die belangrikste druifpolisakkariede in wynbereiding is pektien, glukaan en xilaan, wat onderskeidelik deur pektinases, glukanases en xilanases afgebreek kan word. Hierdie is die vernaamste strukturele polisakkariede van ‘n druifsel se selwand. Die afbreking van die selwande veroorsaak dat die druifselle skei en skeur, met die gevolg dat die selwandgebonde verbindings in die mos vrygelaat word. Die behandeling van die mos met pektinase en versappingsensiempreparate kan tot ʼn toename in vry-afloopsap lei, sowel as ʼn verbetering in mosverheldering en -filtrasie en ʼn verhoogde ekstraksie van fenole en tanniene. Die tanniene wat geëkstraheer word, polimeriseer in rooiwyn tydens veroudering, en dit lei tot verhoogde kleurintensiteit en -stabiliteit. Wynaroma word ook deur ensiembehandeling beïnvloed. Die afbreking van die druifselwand dra by tot die vrylating van glikosidiesgebonde terpeen- en alkoholvoorlopers uit die korrels. Die hidrolise van hierdie voorlopers tydens gisting kan lei tot ʼn verbetering van die aroma. Dit is dus duidelik dat dit moontlik is om wynkwaliteit en wynbereiding te verbeter deur die endogene ensieme wat in die gisting teenwoordig is met kommersiële ensiempreparate te supplementeer. Kommersiële ensiempreparate is tipies ongesuiwerde swampreparate. Die meerderheid kommersiële pektinase- en glukanasepreparate word onderskeidelik vanaf Aspergillus en Trichoderma verkry. Aangesien die endogene polisakkaraseaktiwiteit van Saccharomyces cerevisiae baie beperk is, kan die heteroloë uitdrukking van spesifieke polisakkarase-gene in ʼn industriële gisras die wynbereidingsproses verbeter en lei tot ʼn hoër kwaliteit wyn sonder die byvoeging van duur kommersiële ensiempreparate. Omdat die verkose ensieme deur die rekombinante ras uitgeskei word, sal daar geen ongewenste newe-effekte teenwoordig wees wat ʼn nadelige effek op wynkwaliteit kan hê nie. Verskeie mikrobiese gene wat vir pektinases, glukanases en xilanases kodeer, is reeds voorheen uit ‘n wye verskeidenheid van organismes gekloneer en suksesvol in laboratoriumrasse van S. cerevisiae uitgedruk. Pogings is ook aangewend om industriële wyngisrasse te konstrueer wat hierdie polisakkarasegene uitdruk en hul enkodeerde ensieme uitskei. Gisting met sommige van hierdie rekombinante gisrasse het gelei tot ʼn afname in totale fenoliese verbindings en troebelheid, ʼn verhoging in sapekstraksie, en veranderings in die kleur en aromatiese profiel van die gevolglike wyne. In hierdie studie is vier polisakkaried-afbrekende, rekombinante wyngisrasse gekonstrueer. Die endo-β-1,4-xilanasegeen, XYN2, en die endo-β-1,4- glukanasegeen, end1, is voorheen reeds onderskeidelik vanaf die sagte vrotswam, Trichoderma reesei, en die rumenbakterium, Butyrivibrio fibrisolvens, gekloneer. Hierdie gene is in vier integrasieplasmiede in verskillende ekspressiekassette gesubkloneer. Die plasmiede het die volgende geenkassette bevat: TEF1P-XYN2- ADH2T (plasmied pDLG29) ADH1P- MFα1S -end1-TRP5T (plasmied pDLG30) ADH1PMFα1S- end1-TRP5T and ADH2P-XYN2-ADH2T (plasmied pDLG33), ADH1P-MFα1S end1-TRP5T and YG100P-XYN2-ADH2T (plasmied pDLG39). Hierdie vier plasmiede is toe afsonderlik in die ILV2-lokus van die kommersiële wyngisras, S. cerevisiae VIN 13, geïntegreer. Wyn is met hierdie vier gekonstrueerde gisrasse gemaak, die pektolitiese gisras, VIN13[pPPK], die glukanase- en xilanase-afskeidende gisras, VIN13[pEX], die ongetransformeerde VIN13-ras, en met ʼn ongetransformeerde VIN13 gis waarby die kommersiële ensiempreparaat, Rapidase EX Colour, bygevoeg is. Mikro-wynbereidingseksperimente is op Pinot noir-, Ruby Cabernet- en Muscat D’Alexandria wyne uitgevoer. Gisting met die polisakkaried-afbrekende gisrasse het gelei tot ʼn noemenswaardige verbetering in sapekstraksie, kleurintensiteit en kleurstabiliteit, asook in veranderinge in die aromatiese profiele van die geproduseerde wyne. Indien die gebruik van geneties gemodifiseerde organismes (GMOs) in gefermenteerde voedsel en drank deur die reguleringsowerhede goedgekeur en uiteindelik deur die verbruiker aanvaar sou word, sou dit vereis kon word dat die GMstatus van die wyngisgis op die etiket van die wynbottel aangebring word. Verpligte etikettering van GM-wyn sal metodes vereis waarmee die ‘nalentskap’ van GMgisselle in die finale produk geïdentifiseer en gemoniteer kan word. Tans is daar geen robuuste tegnieke beskikbaar waarmee die gebruik van GM-giste openbaar kan word nie, aangesien die gisselle en hul DNA tydens filtrasie en prosessering verwyder word. Een wyse waarop die onverklaarde gebruik van ‘n GM-gis in wynbereiding blootgestel sou kno word, is om die chemiese profiel van die verdagte wyn met dié van ‘n nie-GM-wyn te vergelyk. Ten einde hierdie konsep verder te ondersoek was ‘n sekondêre doelwit van hierdie studie om te bepaal of FT-IR (Fourier-transformasie-infrarooi) spektroskopie tesame met meervariante dataanalise gebruik kan word om te onderskei tussen wyne wat met transgeniese en nietransgeniese gisrasse gegis is, of tussen wyne wat met verskillende transgeniese rasse gegis is. Die resultate het aangedui dat hierdie metode gebruik kan word om wyne wat met verskillende gisrasse gegis is, te klassifiseer indien die betrokke gisras ʼn unieke chemiese profiel in die uiteindelike wyn veroorsaak het. Dit was egter ʼn voorlopige ondersoek en is as ʼn byvoegsel tot die tesis geskryf.

Le developpement de nouvelles applications biotechnologiques des hautes pressions hydrostatiques passe par l'investigation methodique du comportement des systemes biologiques. Notamment, dans le domaine des bioconversions, l'etude de nouvelles enzymes s'avere necessaire. Notre travail a donc consiste a etudier le comportement hyperbare de 3 fructosyl-transferases synthetisant des produits d'interet industriel a partir du saccharose: la fructosyl-transferase, l'invertase et la levane saccharase. Ces enzymes soumises a des pressions de l'ordre de 200-300 mpa se sont revelees stables (perte d'activite negligeable apres plusieurs heures d'incubation) a 40\c et furent en outre protegees de l'inactivation thermique aux temperatures plus elevees. Dans cette gamme de pression, les activites des enzymes sont reversiblement affectees et ce, de facon differente suivant la temperature d'incubation. La concentration en substrat ainsi que le ph du milieu reactionnel n'ont, par contre, que peu d'influence. D'une facon generale le transfert sur le saccharose se produisant en vitesse initiale est defavorise par une augmentation de pression quelle que soit l'enzyme, et le taux d'hydrolyse (transfert sur l'eau) augmente. La pression affecte egalement de facon variable les reactions elementaires se produisant au cours de la conversion du saccharose par la fructosyl transferase. Un modele mathematique tenant compte de ces effets a permis de simuler correctement la synthese des produits (controle cinetique) par cette enzyme en milieu hyperbare. D'une facon generale, pour toutes les enzymes, la pressurisation du milieu reactionnel se traduit par une diminution des rendements en produits de transfert. De fait, si les modifications exercees par la pression ne se sont pas revelees avantageuses pour les enzymes choisies, les potentialites de la pression a modifier les reactions catalysees par des enzymes ont ete confirmees.

Apres avoir purifie et caracterise les lipases 1,3 specifiques de candida deformans et de rhodotorula pilimanae, on determine l'activite specifique d'interesterification de 3 lipases regio-selectives 1,3 issues de 3 micro-organismes differents (candida deformans, rhizopus arrhizus et mucor miehei) et mises en oeuvre sous diverses formes (lipase en l'etat, lipase fixee (celite) ou immobilisee (resine) et cellules devitalisees). La lipase de mucor miehei a ete retenue et utilisee pour la valorisation biologique de l'huile de palme et de sa fraction concrete. La reaction est etudiee en milieu fondu en utilisant comme huiles de base, l'huile de palme et sa fraction concrete et comme contre-huile, les huiles lauriques (coprah et palmiste) et fluides (colza, myrianthus arboreus, soja, son de riz et bouurache) dont la composition et la repartition interne/externe des acides gras ont ete determinees. La transformation biologique montre qu'en fonction du rapport huile/contre-huile: - l'interesterification entre l'huile de palme ou sa stearine et les huiles lauriques permet d'obtenir des bases grasses ayant des proprietes rheologiques comparables a celles des margarines commerciales testees; ces bases grasses sont susceptibles d'etre utilisees comme ingredients pour fabriquer des margarines garanties sans huiles hydrogecnees. - l'interesterification entre l'huile de palme ou sa stearine et les huiles fluides constitue une voie d'obtention des huiles pratiquement fluides a temperature ambiante. L'interesterification etant, regio-selective 1,3 , les bases grasses et les huiles fluides obtenues sont enrichies en acides gras insatures, voire essentiels en position interne, siege des acides gras biodisponibles. Des tels produits correspondent aux besoins technologiques et nutritionnels

Cultivee et etudiee sur un milieu simulant un hydrolysat hemicellulosique d'origine cerealiere (xylose 75%; glucose 20%; arabinose 5%) la levure selectionnee pichia stipitis y 7124 consomme sequentiellement le glucose et le xylose en culture aeree ou non. La consommation de l'arabinose debute a une faible teneur en xylose residuel et se poursuit pendant la phase d'oxydation par la souche, de l'ethanol produit. La valeur optimale de ph pour la fermentation est voisine de 5. En anaerobiose, les parametres fermentaires declinent progressivement quand les concentrations en sucres ou en ethanol ajoute augmentent tandis qu'en microaerobiose la souche n'est pas inhibee pour des teneurs n'excedant pas 110 et 20 g/l respectivement. La valeur maximale de la productivite (0,09 g/g. L) est obtenue a une vitesse de transfert en oxygene de 0,7 mmole/l. H et le rendement alcoolique (0,42 g/g) est maximal en anaerobiose. Le rendement d'accumulation du xylitol augmente proportionnellement avec la teneur en ethanol et est plus faible quand la culture est supplementee en acetoine. Avec un reacteur continu a cellules floculantes une productivite en ethanol de 10,7 g/l. H a ete obtenue avec un rendement de 0,41 g/g et un taux de conversion du substrat de 80%. Cultivee sur un hydrolysat hemicellulosique de paille de ble, p. Stipitis produit l'ethanol avec un rendement de 0,21 g/g et une vitesse de 0,02 g/g. H; le traitement physicochimique de l'hydrolysat permet de multiplier ces valeurs par 1,3 et 2 respectivement

L'elimination de la lignine des composes lignocellulosiques reste le probleme majeur de l'industrie papetiere. Couteuse en energie et fortement polluante, elle genere des chlorolignines fortement toxiques pour l'homme. Ces considerations economiques et ecologiques ont incite la profession a rechercher des innovations technologiques. Dans ce contexte, les procedes biotechnologiques bases sur des enzymes fongiques ligninolytiques representent une alternative particulierement seduisante. Les travaux realises dans le cadre de cette these concernent la maitrise de la production et de la mise en uvre dans le domaine papetier de deux types d'enzymes ligninolytiques, la laccase et la manganese peroxydase (mnp). Dans un premier temps, nous avons selectionne par des methodes de la genetique formelle des souches monocaryotiques de pycnoporus cinnabarinus hyperproductrices de laccases. Deux souches ont ainsi ete selectionnees. Par la suite, deux isoformes de la laccase ont ete isolees et caracterisees chez la meilleure des souches selectionnee (p. Cinnabarinus ss3). Nos travaux se sont ensuite orientes vers la maitrise de la production a l'echelle pilote de mnp par une souche hyperproductrice (phanerochaete chrysosporium i-1512). L'extrapolation d'une technique de culture mise au point par notre unite, associant un systeme immobilise avec un reacteur de type air-lift a permis d'obtenir des taux de production de mnp sans precedents. Enfin, de nouveaux procedes mettant en uvre in vitro la laccase et la mnp sur deux types de pates industrielles (peuplier et paille de ble) ont ete developpes. Les potentialites de ces enzymes ont ete clairement demontrees permettant : - des gains d'energie lors de l'etape de raffinage, entrainant une reduction du cout de production ; - une delignification selective importante permettant une reduction significative du rejet de chlorolignines dans les effluents papetiers.

La lactosa és un dissacàrid de la llet produït per gaire bé tots els mamífers. Per a la seva digestió cal que sigui hidrolitzada per la lactasa (EC. 3.3.1.23), que és produïda per les cèl·lules epitelials de l’intestí prim, donant lloc a galactosa i glucosa. La seva deficiència o baixa quantitat (hipolactàsia) pot produir diversos símptomes incloent inflor, dolor abdominal, flatulències i diarrea. L’avaluació de la deficiència de la lactasa és principalment important en pediatria i en gastroenterologia a causa de l’elevada incidència de l’alteració genètica de la lactasa en aquests grups poblacionals (65%). La majoria dels mètodes de diagnòstic són invasius i dràstics i no són adequats per a ser aplicats a infants. Davant d’aquesta situació, un nou mètode no invasiu va ser desenvolupat. Aquest es basa en l’administració de 4-O-β-D-galactopiranosil-D-xilose (gaxilosa), un anàleg estructural de la lactosa. Aquest compost també es substrat per la lactasa i és hidrolitzat donant lloc a galactosa i xilosa. Aquest segon és absorbit passivament per l’intestí prim i és eliminat per orina on pot ser fàcilment detectat per un mètode colorimètric senzill. La síntesi química de la gaxilosa necessita de l’ús de grups protectors i de llargs i complexes etapes sintètiques per arribar a rendiments de producció baixos (9%). La ruta biosintètica utilitzant galactosiltransferases implica diverses dificultats tècniques i costos elevats. Les glicosidases tenen la capacitat de formar enllaços o-glicosídics per transglicosidació amb costos baixos. Els desavantatges d’aquesta metodologia són els baixos rendiments limitats per la competència de l’activitat hidrolítica i els problemes de purificació per la formació de regioisòmers o altres productes. La β–galactosidasa d’Escherichia coli va ser seleccioionada entre altres enzims per la producció de gaxilosa a nivell industrial. Després de diversos passos de purificació el rendiment obtingut és del 20-23%. Aquest treball pretén augmentar el rendiment en la producció de gaxilosa. Primer, les condicions de reacció es van modificar per tal d’augmentar l’activitat enzimàtica de transglicosidació. D’altra banda, es va buscar un altre enzim per ser utilitzat en la producció de gaxilosa. Estudis bibliogràfics i experimentals van permetre la selecció d’un nou enzim capaç de sintetitzar més gaxilosa, arribant a un rendiment final del 35% utiiltzant 3,3 cops menys enzim (amb la corresponent disminució dels costos de producció). Tot i que el nou enzim presentava una activitat de transglicosidació superior a l’enzim d’E. coli, la seva activitat hidrolítica romanent no permetia augmentar-ne més el rendiment. Per modificar l’activitat enzimàtica i augmentar la síntesi de gaxilosa es va optar per utilitzar modificar l’enzim amb enginyeria de proteïnes (racional i aleatòria).
La lactosa es un disacárido de la leche producido por casi todos los mamíferos. Para su digestión debe ser hidrolizado per la enzima lactasa (EC. 3.3.1.23), que es producida por las células epiteliales del intestino delgado, dando lugar a glucosa i galactosa. Su deficiencia o baja concentración (hipolactasia) puede producir diversos síntomas como son hinchazón, dolor abdominal, flatulencias y diarrea. La evaluación de la deficiencia de la lactasa es importante en pediatría y gastroenterología por la elevada frecuencia de esta alteración genética (65%). La mayoría de los métodos de diagnóstico son invasivos y drásticos y no son adecuados para su uso en población infantil. Frente a esta situación, se desarolló un nuevo método no invasivo. Éste se basa en la administración de 4-O-β-D-galactopiranosil-D-xilose (gaxilosa), un análogo estructural de la lactosa. Este compuesto también es sustrato de la lactasa y es hidrolizado dando lugar a galactosa y xilosa. El segundo se absorbe pasivamente a través del intetsino delgado y se elimina a través de la orina donde puede ser detectado por un método colorimétrico senzillo. La síntesi química de la gaxilosa requiere del uso de grupos protectores y de largos y complejos pasos de síntesis para llegar a rendimientos de producción bajos (9%). La ruta biosintética utilizando galactosyltransferasas comporta dificultades técnicas y costes elevados. Por otro lado, las glicosidasas tienen la capacidad de síntesis de glicósidos por transglicosidación con costes bajos. La principal desventaja de esta metodologia son los bajos rendimientos por la actividad hidrolítica de la enzima y los problemas de purificación por la formación de regioisómeros y/u otros productos. La β-galactosidasa de Escherichia coli fue seleccionada, entre otras enzimas, para la producción de gaxilosa a nivel industrial. Después de varios pasos de purificación el rendimiento es del 20-23%. Este trabajo pretende aumentar el rendimiento de la producción de gaxilosa. Primero se modificaron las condiciones de reacción para aumentar la activitat enzimática de transglicosidación. Por otro lado, se buscó otra enzima para la producción industrial. Estudios bibliográficos y experimentales permitieron la selección de una nueva enzima capaz de sintetitzar más gaxilosa, llegando a un rendimiento del 35% utilizando 3,3 veces menos enzima (con la consecuente disminución de los costes de producción). Aunque la nueva enzima presentaba una actividad de transglicosidación mayor, la actividad hidrolítica remanente no permite aumentar el rendimento. Para modificar la actividad enzimática y aumentar la síntesis de gaxilosa se decidió modificar la enzima mediante ingeniería de proteínas (racional y aleatoria).
Lactose is a milk disaccharide produced by nearly all mammalian species. For its digestion, it must be hydrolysed to galactose and glucose by lactase (EC 3.2.1.23), which is normally produced by the cells that line the small intestine. Deficiency or low levels of lactase (hypolactase) can cause common symptoms including bloating, abdominal pain or cramps, flatulence and diarrhea. Evaluation of enzyme deficiency is important in pediatrics and gastroenterology due to the high frequency of genetic predisposition (65%). Many of the standard diagnostic procedures are invasive, quite drastic and not applicable to infants and young childen. A non-invasive method was developed based on the use of 4-O-β-D-galactopyranosyl-D-xylose (gaxilose), a structural analogue of lactose (it only lacks the hydroxymethyl group at position 5). This compound is substrate of the lactase enzyme in vivo, yielding D-galactose and D-xylose. The latter is passively absorbed from the small intestine and is eliminated in the urine where it can be quantified by a colorimetric procedure. Chemical synthesis of gaxilose requires the addition of protective groups and suffers from long, tedious reaction sequences with low overall productivity (9%). The biosynthetic route involving galactosyltransferase enzymes implies technical difficulties (unstable and expensive enzymes) and high costs. Glycosidases have been shown to catalyse the formation of glycosides by transglycosylation at low cost. Disadvantatges of this approach include yield limitations due to competing hydrolysis reactions, and purification problems because of the formation of other regioisomers and by-products. Escherichia coli β-galactosidase was selected to produce gaxilose at industrial level. After an enzymatic reaction and several purification steps, a yield of 20-23% is reached. The present work aims to increase gaxilose production yield by different strategies. First, enzymatic conditions were modified to increase enzymatic gaxilose production. On ther other hand, other enzymes were searched to be used as gaxilose biocatalysts. Bibliographic and experimental studies allowed to find one enzyme able to increase gaxilose yield up to 35% using 3.3-fold less enzyme, and thus diminishing the production costs). Despite the higher transglycosidase activity of the new enzyme, its hydrolase activity did not allow the increase of gaxilose prodution. Protein engineering (random and rational approaches) was used to modify the enzyme activity and increase gaxilose synthesis.