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A Review on L-Asparaginase
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Commercially producing microbial enzymes involves various fermentation technologies (Sabu et al., 2000). They are solid-state fermentation, submerged-type fermentation and immobilization, among others. These techniques are mainly preferred for bulk production for commercial purpose (Lozano et al., 2012). When compared to submerged fermentation, solid-state fermentation is more advantageous. It needs minimum control and ease of product recovery; the possibility of contamination is also less and it involves simpler methods to treat the fermented residues. Both the processes involve extraction, centrifugation, precipitation, evaporation, filtration and concentration in order to obtain the pure enzyme (Saleem Basha et al., 2009). A significant variation in enzyme production was observed between fermentation of solid and submerged state in the Lactobacillus sp. from a marine water sample. They suggest that the difference may have developed due to the accumulated intermediate metabolites between the substrate and product formed in submerged fermentation. The result may be probably due to the change in the physiological condition of the microorganism in solid-state and submerged fermentation (Bhargavi and Jaya Madhuri, 2017).
The Potential of Microbial Mediated Fermentation Products of Herbal Material in Anti-Aging Cosmetics
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Solid-state fermentation (SSF) occurs on a solid matrix, which serves as a support or substrate on which the microorganism is added, either in the presence or absence of free water to sustain the growth of microorganisms. For this reason, fungi are typically the microorganism of choice. SSF is used in a variety of applications for producing enzymes commercially, antibodies, remediation and the production of bioethanol (Lizardi-Jiménez and Hernández-Martínez, 2017). In SSF, the plant material typically acts as a substrate and supports the microorganism. SSF generally takes longer than liquid-state fermentation, and as such, the substrate does not need to be replenished as frequently (Diaz-Godinez et al., 2017).
Potential of Mycochemicals in the Prevention and Control of Microbial Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Large numbers of wild, edible and medicinal mushrooms are cultivated for human uses. Mushrooms are responsible for the breaking down of organic matters; most especially agro-industrial wastes (lignocellulolytic biomass) and thus have an important role in the continual changes that take place in the ecosystem. There is significant and increased interest in mushrooms cultivations due to their nutritional value and medicinal properties (Lu et al. 2020). Many mushrooms have the ability to grow on agro-industrial waste, as submerged cultures, reaching high yields in a short period of time (Wu et al. 2019). Several edible mushrooms are cultivated worldwide on fermented substrates, which could be fermented-pasteurized substrates and a mixture of raw materials that have been steam sterilized (Carrasco et al. 2018). Submerged fermentation and solid state fermentation have been viewed as a promising technology for the efficient production of their valuable compounds, but the approach to improve the production of metabolites using modern biotechnology will improve the yield of secondary metabolites (bioactive compounds). Genetic engineering/metabolic engineering offers innovative and promising strategies to improve the yield of secondary metabolites of mushrooms.
Oxidative biotransformation of stemofoline alkaloids
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2021
Manlika Phaya, Sirinrat Chalom, Kornkanok Ingkaninan, Kontad Ounnunkad, Nopakarn Chandet, Stephen G. Pyne, Pitchaya Mungkornasawakul
Herein we report a study of the microbial transformations of the Stemona alkaloids, stemofoline 1a, (2′S)-hydroxystemofoline 2a, (11Z)-1′,2′-didehydrostemofoline 3a and stemocurtisine 4 using the fungus Cunninghamella elegans which have been successfully used as a biocatalyst in the biotransformation of several other compounds [14–16]. Moreover, in our preliminary experiments we screened the fungus Cunninghamella elegans along with the microorganisms Aspergillus niger, Bacillus subtilis, Bacillus safensis A2204, Bacillus altitudinis B1101 and Escherichia coli against these Stemona alkaloids via solid-state fermentation. These screening results showed that only C. elegans was capable of microbial transformation of the stemofoline alkaloids. However, the reactions were not completed after a period of more than 40 days. Faster biotransformation times were obtained through liquid-state fermentation with C. elegans. This work represents the first such study of the microbial transformations of the Stemona alkaloids. In addition, the AChE inhibitory activities of the isolated compounds were evaluated and are reported here.
Immunological effects of AFM1 in experimental subchronic dosing in mice prevented by lactic acid bacteria
Published in Immunopharmacology and Immunotoxicology, 2020
Jalila Ben Salah-Abbès, Hela Belgacem, Khawla Ezdini, Marwa Mannai, Ridha Oueslati, Samir Abbès
Recently, we demonstrated that in the Beja province (Tunisia) the milk was contaminated with higher levels of AFM1 [8]. Beja province offers more than 30% of national need in milk and can be considered as a source of contamination and causing a potential risk for human health. Moreover, there are several published data about the toxicity of AFM1 in human and animals [9–11], but there are few data related to biodegradation/detoxification of food-grade probiotic bacteria incubated with AFM1. Recently, Assaf et al. [12], found that L. rhamnosus GG biofilm was able to bound AFM 1 by reaching up to 60.74% and no significant difference in milk proteins content was observed after AFM1 binding. Moreover, Bodbodak et al. [13] developed a new molecularly imprinted polymers to coat stainless steel plates for the removal of AFM1, which is a serious concern in the safety of milk and dairy products. MIPs removed 87.3–96.2% of the AFM1 without any notable effects on the milk composition. Keeping in mind that AFM1 contamination cannot be avoided, the research of food-grade microorganism able to degrade/detoxify AFM1 from milk in vitro and in vivo is in great demand. The aim of the present study was threefold: (i) selection of AFM1-degradation microorganism from artisanal butter collected from Beja province, (ii) and to examine its ability to degrade AFM1 in liquid medium as well as solid-state fermentation, and (iii) to evaluate its ability to prevent the nutritional alterations and the immunologic effects in male mice exposed to AFM1 in a sub-chronic way.
Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation
Published in Journal of the American College of Nutrition, 2020
Prince Chawla, Vinus Kumar, Aarti Bains, Rajat Singh, Pradeep Kumar Sadh, Ravinder Kaushik, Naveen Kumar
The Cucurbitaceae family is blessed with numerous plant species that consist of therapeutic properties. Watermelon (Citrullus vulgaris) is a major fruit consumed globally, and approximately 7% of the world area is ardent for watermelon production (8). Several products are consumed worldwide that are prepared from the pulp of watermelon, but seeds are the most underutilized waste products (9). These seeds are encumbered with several essential fatty acids such as linoleic, oleic, palmitic, linolenic, and stearic acid (10, 11). Moreover, in several areas of the world, these seeds are consumed traditionally to cure several diseases, and these seeds are used as an antitussive, digestive, febrifuge, and vermifuge (12). Apart from their therapeutic value, watermelon seeds are a good source of trace elements and other elements such as iron, zinc, calcium, potassium, and fat-soluble vitamins, respectively (11). Furthermore, several anti-nutritional factors are also present in seeds that directly inhibit the intestinal absorption of the trace element (13). To combat this problem, solid-state fermentation (SSF) acquires candidature of interest as it reduces the anti-nutritional components to a large extent (14, 15). Watermelon seeds contribute to the intake of essential fatty acids, trace elements, and a fat-soluble vitamin; hence, filamentous fungi, that is, Aspergillus awamori (generally recognized as safe) was selected for SSF. In addition, trace minerals such as iron, zinc, and calcium are crucial micronutrients necessarily for all life and important for cellular endurance (16); therefore, a combination of simulated gastrointestinal and transwell assay is a significant way to evaluate the in-vitro mineral absorption (15).