| Autor: |
Reges de Sena, Amanda, de Barros dos Santos, Ana Claúdia, Jamesse Gouveia, Miquéas, Figueira de Mello, Marcelo Rodrigues, Campos Leite, Tonny Cley, Aparecida Moreira, Keila, Aparecida de Assis, Sandra |
| Předmět: |
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| Zdroj: |
Food Technology & Biotechnology; 2014, Vol. 52 Issue 4, p459-467, 9p |
| Abstrakt: |
Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this study is to investigate the potential of endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, and identified as Pestalotiopsis guepinii, in the production of tannase. Tannase was produced extracellularly by P. guepinii under submerged, slurry-state and solid-state fermentations. The submerged fermentation was found to be the most promising (98.6 U/mL). Response surface methodology was employed to evaluate the effect of variables (pH and temperature), and the results showed that the best conditions for tannase activity were pH=6.9 and 30 °C. Km was found to be 7.18·10-4 mol/L and vmax=250.00 U/mL. The tannase activity was the highest in the presence of Ca2+ at a concentration of 5·10-3 mol/L. Moreover, the enzyme was not inhibited by the tested chelators and detergents. The stability of the enzyme was also studied, and crude enzyme was evaluated in simulation of gastrointestinal digestion of monogastric animals. The crude enzyme was highly stable under simulated conditions; it retained 87.3 % of its original activity after 6 h. The study contributes to the identification of microbial species that produce tannase, with potential application in biotechnology. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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