One-step purification and characterization of an intracellular β-glucosidase from Metschnikowia pulcherrima

被引：44

作者：

Gonzalez-Pombo, Paula ^{[1
]}

Perez, Gabriel ^{[2
]}

Carrau, Francisco ^{[2
]}

Guisan, Jose Manuel ^{[3
]}

Batista-Viera, Francisco ^{[1
]}

Brena, Beatriz M. ^{[1
]}

机构：

[1] Fac Quim Montevideo, Dept Biociencias, Catedra Bioquim, Montevideo, Uruguay

[2] Fac Quim Montevideo, Secc Enol, Dept Ciencia & Tecnol Alimentos, Montevideo, Uruguay

[3] CSIC, Inst Catalisis, Dept Biocatalisis, E-28049 Madrid, Spain

来源：

BIOTECHNOLOGY LETTERS | 2008年 / 30卷 / 08期

关键词：

beta-glucosidases; enzyme purification; Metschnikowia pulcherrima; wine aromatization;

D O I：

10.1007/s10529-008-9708-3

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A collection of 60 non-Saccharomyces yeasts isolated from grape musts in Uruguayan vineyards was screened for beta-glucosidase activity and Metschnikowia pulcherrima was the best source of this enzyme activity. Its major beta-glucosidase was successfully purified to homogeneity by ion-exchange chromatography on amino-agarose gel. The enzyme exhibited an optimum catalytic activity at 50 degrees C and pH 4.5 and was active against (1 --> 4)-beta and (1 --> 2)-beta glycosidic linkages. In spite of preserving 100% of its activity and stability in the presence of 12% (v/v) ethanol and 5 g glucose/l, the enzyme was unstable below pH 4. We characterized the beta-glucosidase from M. pulcherrima with a view to its potential applications in wine-making.

引用

页码：1469 / 1475

页数：7

共 16 条

[1] Characterization of an exocellular β-glucosidase from Debaryomyces pseudopolymorphus [J].

Villena, Maria Arevalo ;

Iranzo, Juan F. Ubeda ;

Gundllapalli, Sarath B. ;

Otero, Ricardo R. Cordero ;

Perez, Ana I. Briones .

ENZYME AND MICROBIAL TECHNOLOGY, 2006, 39 (02) :229-234

[2]

ARYAN AP, 1987, AM J ENOL VITICULT, V38, P182

[3]

Charoenchai C., 1997, Australian Journal of Grape and Wine Research, V3, P2, DOI 10.1111/j.1755-0238.1997.tb00109.x

[4]

Cordero-Otero R. R., 2003, Journal of Food Science, V68, P2564, DOI 10.1111/j.1365-2621.2003.tb07062.x

[5] Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making [J].

Fernández, M ;

Ubeda, JF ;

Briones, AI .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 59 (1-2) :29-36

[6]

Fleet GH, 2006, YEAST HANDB, V2, P1

[7] Yeast interactions and wine flavour [J].

Fleet, GH .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 86 (1-2) :11-22

[8] COMPARATIVE-STUDY OF EXTRACELLULAR AND INTRACELLULAR BETA-GLUCOSIDASES OF A NEW STRAIN OF ZYGOSACCHAROMYCES-BAILII ISOLATED FROM FERMENTING AGAVE JUICE [J].

GUEGUEN, Y ;

CHEMARDIN, P ;

ARNAUD, A ;

GALZY, P .

JOURNAL OF APPLIED BACTERIOLOGY, 1995, 78 (03) :270-280

[9]

GUISAN JM, 1997, METHODS BIOTECHNOLOG, P253

[10] HYDROLYSIS OF GRAPE MONOTERPENYL GLYCOSIDES BY CANDIDA-MOLISCHIANA AND CANDIDA-WICKERHAMII BETA-GLUCOSIDASES [J].

GUNATA, YZ ;

BAYONOVE, CL ;

CORDONNIER, RE ;

ARNAUD, A ;

GALZY, P .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1990, 50 (04) :499-506

← 1 2 →