Diandra de Andrades, Tatiane Sayuri Inagaki, Lucas Alejandro Lopez Karg, Fabíola Ayumi Yassuda Minomo, Natália Sartori Brandão, C. Henn, Alexandre Maller, J. L. da Conceição Silva, Rita de Cássia Garcia Simão, Marina Kimiko Kadowaki
{"title":"Thermoacidophilic β-fructofuranosidase induced with soybean meal produced by a new Aspergillus flavus isolated from the Atlantic Forest","authors":"Diandra de Andrades, Tatiane Sayuri Inagaki, Lucas Alejandro Lopez Karg, Fabíola Ayumi Yassuda Minomo, Natália Sartori Brandão, C. Henn, Alexandre Maller, J. L. da Conceição Silva, Rita de Cássia Garcia Simão, Marina Kimiko Kadowaki","doi":"10.14808/sci.plena.2024.011501","DOIUrl":null,"url":null,"abstract":"High production of β-fructofuranosidase was obtained with the new fungus Aspergillus flavus isolated from the Atlantic Forest under solid state fermentation supplemented with soybean meal (53.36 U/ml). This beta-fructofuranosidase obtained after six days of cultivation with soybean meal was partially purified by DEAE-Sephadex ion exchange chromatographic columns, with a final yield of 19%, with an apparent molecular mass of 37 KDa by SDS-PAGE. The optimum pH and temperature for enzyme activity were 5.0 and 60 °C, respectively. The enzyme showed stability with 70% residual activity after 12 hours in the acid pH range (5.0 and 5.5), while at temperatures from 45 ºC to 55 ºC the enzyme showed stability greater than 50%. Therefore, the characteristics of this thermoacidophilic β-fructofuranosidase from A. flavus presents potential for use in several biotechnological processes.","PeriodicalId":506304,"journal":{"name":"Scientia Plena","volume":"103 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Scientia Plena","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14808/sci.plena.2024.011501","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
High production of β-fructofuranosidase was obtained with the new fungus Aspergillus flavus isolated from the Atlantic Forest under solid state fermentation supplemented with soybean meal (53.36 U/ml). This beta-fructofuranosidase obtained after six days of cultivation with soybean meal was partially purified by DEAE-Sephadex ion exchange chromatographic columns, with a final yield of 19%, with an apparent molecular mass of 37 KDa by SDS-PAGE. The optimum pH and temperature for enzyme activity were 5.0 and 60 °C, respectively. The enzyme showed stability with 70% residual activity after 12 hours in the acid pH range (5.0 and 5.5), while at temperatures from 45 ºC to 55 ºC the enzyme showed stability greater than 50%. Therefore, the characteristics of this thermoacidophilic β-fructofuranosidase from A. flavus presents potential for use in several biotechnological processes.
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