Production of beta-galactosidase fused to a cellulose-binding domain for application in sustainable industrial processes.


Journal

Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523

Informations de publication

Date de publication:
Apr 2021
Historique:
received: 08 12 2020
revised: 14 01 2021
accepted: 15 01 2021
pubmed: 1 2 2021
medline: 20 2 2021
entrez: 31 1 2021
Statut: ppublish

Résumé

This study aimed to produce and characterize a recombinant Kluyveromyces sp. β-galactosidase fused to a cellulose-binding domain (CBD) for industrial application. In expression assays, the highest enzymatic activities occurred after 48 h induction on Escherichia coli C41(DE3) strain at 20 °C in Terrific Broth (TB) culture medium, using isopropyl β-d-1-thiogalactopyranoside (IPTG) 0.5 mM (108.77 U/mL) or lactose 5 g/L (93.10 U/mL) as inducers. Cultures at bioreactor scale indicated that higher product yield values in relation to biomass (2000 U/g) and productivity (0.72 U/mL.h) were obtained in culture media containing higher protein concentration. The recombinant enzyme showed high binding affinity to nanocellulose, reaching both immobilization yield and efficiency values of approximately 70% at pH 7.0 after 10 min reaction. The results of the present study pointed out a strategy for recombinant β-galactosidase-CBD production and immobilization, aiming toward the application in sustainable industrial processes using low-cost inputs.

Identifiants

pubmed: 33517047
pii: S0960-8524(21)00086-9
doi: 10.1016/j.biortech.2021.124747
pii:
doi:

Substances chimiques

Cellulose 9004-34-6
beta-Galactosidase EC 3.2.1.23
Lactose J2B2A4N98G

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

124747

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Adriano Gennari (A)

Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil; Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil.

Renate Simon (R)

Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil.

Bruna Coelho de Andrade (BC)

Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil; Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil.

Luís Fernando Saraiva Macedo Timmers (LF)

Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil.

Vera Lúcia Milani Martins (VL)

Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul - IFRS, Campus Porto Alegre, Porto Alegre, RS, Brazil.

Gaby Renard (G)

Centro de Pesquisa em Biologia Molecular e Funcional, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil.

Jocelei Maria Chies (JM)

Quatro G Pesquisa & Desenvolvimento Ltda, Porto Alegre, RS, Brazil.

Giandra Volpato (G)

Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul - IFRS, Campus Porto Alegre, Porto Alegre, RS, Brazil.

Claucia Fernanda Volken de Souza (CF)

Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil; Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil. Electronic address: claucia@univates.br.

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Classifications MeSH