A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Kathrin Schulz
  • Annabel Nieter
  • Ann Karolin Scheu
  • José L. Copa-Patiño
  • David Thiesing
  • Lutz Popper
  • Ralf G. Berger

Research Organisations

External Research Organisations

  • Universidad de Alcala
  • SternEnzym GmbH & Co. KG
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Details

Original languageEnglish
Pages (from-to)1269-1279
Number of pages11
JournalApplied Microbiology and Biotechnology
Volume102
Issue number3
Publication statusPublished - 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

Cite this

A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. / Schulz, Kathrin; Nieter, Annabel; Scheu, Ann Karolin et al.
In: Applied Microbiology and Biotechnology, Vol. 102, No. 3, 29.11.2017, p. 1269-1279.

Research output: Contribution to journalArticleResearchpeer review

Schulz, K, Nieter, A, Scheu, AK, Copa-Patiño, JL, Thiesing, D, Popper, L & Berger, RG 2017, 'A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries', Applied Microbiology and Biotechnology, vol. 102, no. 3, pp. 1269-1279. https://doi.org/10.1007/s00253-017-8637-2
Schulz, K., Nieter, A., Scheu, A. K., Copa-Patiño, J. L., Thiesing, D., Popper, L., & Berger, R. G. (2017). A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. Applied Microbiology and Biotechnology, 102(3), 1269-1279. https://doi.org/10.1007/s00253-017-8637-2
Schulz K, Nieter A, Scheu AK, Copa-Patiño JL, Thiesing D, Popper L et al. A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. Applied Microbiology and Biotechnology. 2017 Nov 29;102(3):1269-1279. doi: 10.1007/s00253-017-8637-2
Schulz, Kathrin ; Nieter, Annabel ; Scheu, Ann Karolin et al. / A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. In: Applied Microbiology and Biotechnology. 2017 ; Vol. 102, No. 3. pp. 1269-1279.
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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. ",
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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.

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