Details
| Original language | English |
|---|---|
| Pages (from-to) | 1269-1279 |
| Number of pages | 11 |
| Journal | Applied Microbiology and Biotechnology |
| Volume | 102 |
| Issue number | 3 |
| Publication status | Published - 29 Nov 2017 |
Abstract
A type D ferulic acid esterase (FAE) was identified in the culture supernatant of Streptomyces werraensis, purified, sequenced, and heterologously produced in E. coli BL21(DE3)Star by co-expressing chaperones groES-groEL (69 U L −1 ). The unique enzyme with a mass of about 48 kDa showed no similarity to other FAEs, and only moderate homology (78.5%) to a Streptomycete β-xylosidase. The purified reSwFAED exhibited a temperature optimum of 40 °C, a pH optimum in the range from pH seven to eight and a clear preference for bulky natural substrates, such as 5-O-trans-feruloyl-l-arabinofuranose (FA) and β-d-xylopyranosyl-(1→2)-5-O-trans-feruloyl-l-arabinofuranose (FAX), compared to the synthetic standard substrate methyl ferulate. Treatment of wheat dough with as little as 0.03 U or 0.3 U kg −1 reSwFAED activity resulted in a significant increase of the bun volume (8.0 or 9.7%, resp.) after baking when combined with polysaccharide-degrading enzymes from Aspergillus. For the first time, the long-standing, but rarely proven positive effect of a FAE in baking was confirmed.
Keywords
- Baking, Ferulic acid esterase, Heterologous expression, Streptomyces werraensis
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Immunology and Microbiology(all)
- Applied Microbiology and Biotechnology
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In: Applied Microbiology and Biotechnology, Vol. 102, No. 3, 29.11.2017, p. 1269-1279.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
AU - Schulz, Kathrin
AU - Nieter, Annabel
AU - Scheu, Ann Karolin
AU - Copa-Patiño, José L.
AU - Thiesing, David
AU - Popper, Lutz
AU - Berger, Ralf G.
N1 - Funding information: Funding Financial support of the work by the Federal Ministry of Education and Research cluster Biokatalyse2021 (P 37) is gratefully acknowledged.
PY - 2017/11/29
Y1 - 2017/11/29
N2 - A type D ferulic acid esterase (FAE) was identified in the culture supernatant of Streptomyces werraensis, purified, sequenced, and heterologously produced in E. coli BL21(DE3)Star by co-expressing chaperones groES-groEL (69 U L −1 ). The unique enzyme with a mass of about 48 kDa showed no similarity to other FAEs, and only moderate homology (78.5%) to a Streptomycete β-xylosidase. The purified reSwFAED exhibited a temperature optimum of 40 °C, a pH optimum in the range from pH seven to eight and a clear preference for bulky natural substrates, such as 5-O-trans-feruloyl-l-arabinofuranose (FA) and β-d-xylopyranosyl-(1→2)-5-O-trans-feruloyl-l-arabinofuranose (FAX), compared to the synthetic standard substrate methyl ferulate. Treatment of wheat dough with as little as 0.03 U or 0.3 U kg −1 reSwFAED activity resulted in a significant increase of the bun volume (8.0 or 9.7%, resp.) after baking when combined with polysaccharide-degrading enzymes from Aspergillus. For the first time, the long-standing, but rarely proven positive effect of a FAE in baking was confirmed.
AB - A type D ferulic acid esterase (FAE) was identified in the culture supernatant of Streptomyces werraensis, purified, sequenced, and heterologously produced in E. coli BL21(DE3)Star by co-expressing chaperones groES-groEL (69 U L −1 ). The unique enzyme with a mass of about 48 kDa showed no similarity to other FAEs, and only moderate homology (78.5%) to a Streptomycete β-xylosidase. The purified reSwFAED exhibited a temperature optimum of 40 °C, a pH optimum in the range from pH seven to eight and a clear preference for bulky natural substrates, such as 5-O-trans-feruloyl-l-arabinofuranose (FA) and β-d-xylopyranosyl-(1→2)-5-O-trans-feruloyl-l-arabinofuranose (FAX), compared to the synthetic standard substrate methyl ferulate. Treatment of wheat dough with as little as 0.03 U or 0.3 U kg −1 reSwFAED activity resulted in a significant increase of the bun volume (8.0 or 9.7%, resp.) after baking when combined with polysaccharide-degrading enzymes from Aspergillus. For the first time, the long-standing, but rarely proven positive effect of a FAE in baking was confirmed.
KW - Baking
KW - Ferulic acid esterase
KW - Heterologous expression
KW - Streptomyces werraensis
UR - http://www.scopus.com/inward/record.url?scp=85035317939&partnerID=8YFLogxK
U2 - 10.1007/s00253-017-8637-2
DO - 10.1007/s00253-017-8637-2
M3 - Article
C2 - 29188331
AN - SCOPUS:85035317939
VL - 102
SP - 1269
EP - 1279
JO - Applied Microbiology and Biotechnology
JF - Applied Microbiology and Biotechnology
SN - 0175-7598
IS - 3
ER -