Transglutaminases: part I-origins, sources, and biotechnological characteristics.


Journal

World journal of microbiology & biotechnology
ISSN: 1573-0972
Titre abrégé: World J Microbiol Biotechnol
Pays: Germany
ID NLM: 9012472

Informations de publication

Date de publication:
02 Jan 2020
Historique:
received: 14 10 2019
accepted: 20 12 2019
entrez: 4 1 2020
pubmed: 4 1 2020
medline: 11 2 2020
Statut: epublish

Résumé

The transglutaminases form a large family of intracellular and extracellular enzymes that catalyze cross-links between protein molecules. Transglutaminases crosslinking properties are widely applied to various industrial processes, to improve the firmness, viscosity, elasticity, and water-holding capacity of products in the food and pharmaceutical industries. However, the extremely high costs of obtaining transglutaminases from animal sources have prompted scientists to search for new sources of these enzymes. Therefore, research has been focused on producing transglutaminases by microorganisms, which may present wider scope of use, based on enzyme-specific characteristics. In this review, we present an overview of the literature addressing the origins, types, reactions, and general characterizations of this important enzyme family. A second review will deal with transglutaminases applications in the area of food industry, medicine, pharmaceuticals and biomaterials, as well as applications in the textile and leather industries.

Identifiants

pubmed: 31897837
doi: 10.1007/s11274-019-2791-x
pii: 10.1007/s11274-019-2791-x
doi:

Substances chimiques

Bacterial Proteins 0
Transglutaminases EC 2.3.2.13

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

15

Subventions

Organisme : CAPES
ID : Finance Code 001

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Auteurs

Lovaine Duarte (L)

Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil.

Carla Roberta Matte (CR)

Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil.

Cristiano Valim Bizarro (CV)

Centro de Pesquisas em Biologia Molecular e Funcional (CPBMF), Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS), 92A Building at TECNOPUC, 4592 Bento Gonçalves Avenue, Porto Alegre, 90650-001, Brazil.

Marco Antônio Záchia Ayub (MAZ)

Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil. mazayub@ufrgs.br.

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