Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 9498-9505 |
| Seitenumfang | 8 |
| Fachzeitschrift | Journal of Agricultural and Food Chemistry |
| Jahrgang | 53 |
| Ausgabenummer | 24 |
| Publikationsstatus | Veröffentlicht - 1 Nov. 2005 |
Abstract
Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.
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in: Journal of Agricultural and Food Chemistry, Jahrgang 53, Nr. 24, 01.11.2005, S. 9498-9505.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Laccases of Pleurotus sapidus
T2 - Characterization and cloning
AU - Linke, Diana
AU - Bouws, Henning
AU - Peters, Thilo
AU - Nimtz, Manfred
AU - Berger, Ralf G.
AU - Zorn, Holger
PY - 2005/11/1
Y1 - 2005/11/1
N2 - Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.
AB - Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.
KW - Basidiomycete
KW - cDNA library
KW - Extracellular enzymes
KW - Fungi
KW - Laccase
KW - Pleurotus sapidus
UR - http://www.scopus.com/inward/record.url?scp=28944454157&partnerID=8YFLogxK
U2 - 10.1021/jf052012f
DO - 10.1021/jf052012f
M3 - Article
C2 - 16302768
AN - SCOPUS:28944454157
VL - 53
SP - 9498
EP - 9505
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 24
ER -