Enrichment of maize and triticale bran with recombinant Aspergillus tubingensis ferulic acid esterase View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-03

AUTHORS

Eunice N. Zwane, Petrus J. van Zyl, Kwaku G. Duodu, Shaunita H. Rose, Karl Rumbold, Willem H. van Zyl, Marinda Viljoen-Bloom

ABSTRACT

Ferulic acid is a natural antioxidant found in various plants and serves as a precursor for various fine chemicals, including the flavouring agent vanillin. However, expensive extraction methods have limited the commercial application of ferulic acid, in particular for the enrichment of food substrates. A recombinant Aspergillus tubingensis ferulic acid esterase Type A (FAEA) was expressed in Aspergillus niger D15#26 and purified with anion-exchange chromatography (3487 U/mg, Km = 0.43 mM, Kcat = 0.48/min on methyl ferulate). The 36-kDa AtFAEA protein showed maximum ferulic acid esterase activity at 50 °C and pH 6, suggesting potential application in industrial processes. A crude AtFAEA preparation extracted 26.56 and 8.86 mg/g ferulic acid from maize bran and triticale bran, respectively, and also significantly increased the levels of p-coumaric and caffeic acid from triticale bran. The cost-effective production of AtFAEA could therefore allow for the enrichment of brans generally used as food and fodder, or for the production of fine chemicals (such as ferulic and p-coumaric acid) from plant substrates. The potential for larger-scale production of AtFAEA was demonstrated with the A. niger D15[AtfaeA] strain yielding a higher enzyme activity (185.14 vs. 83.48 U/ml) and volumetric productivity (3.86 vs. 1.74 U/ml/h) in fed-batch than batch fermentation. More... »

PAGES

778-785

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-017-2521-z

DOI

http://dx.doi.org/10.1007/s13197-017-2521-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1083750331

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28298692


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38 schema:description Ferulic acid is a natural antioxidant found in various plants and serves as a precursor for various fine chemicals, including the flavouring agent vanillin. However, expensive extraction methods have limited the commercial application of ferulic acid, in particular for the enrichment of food substrates. A recombinant <i>Aspergillus tubingensis</i> ferulic acid esterase Type A (FAEA) was expressed in <i>Aspergillus niger</i> D15#26 and purified with anion-exchange chromatography (3487 U/mg, <i>K</i><sub><i>m</i></sub>  = 0.43 mM, <i>K</i><sub>cat</sub> = 0.48/min on methyl ferulate). The 36-kDa <i>At</i>FAEA protein showed maximum ferulic acid esterase activity at 50 °C and pH 6, suggesting potential application in industrial processes. A crude <i>At</i>FAEA preparation extracted 26.56 and 8.86 mg/g ferulic acid from maize bran and triticale bran, respectively, and also significantly increased the levels of <i>p</i>-coumaric and caffeic acid from triticale bran. The cost-effective production of <i>At</i>FAEA could therefore allow for the enrichment of brans generally used as food and fodder, or for the production of fine chemicals (such as ferulic and <i>p</i>-coumaric acid) from plant substrates. The potential for larger-scale production of <i>At</i>FAEA was demonstrated with the <i>A. niger</i> D15[<i>AtfaeA</i>] strain yielding a higher enzyme activity (185.14 vs. 83.48 U/ml) and volumetric productivity (3.86 vs. 1.74 U/ml/h) in fed-batch than batch fermentation.
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