Microbial Production Strategies for the Production Of Industrially Important Pectinases: Bioreactor Consideration and Its Applications in Various Sectors
Authors
-
Department of Biotechnology, M S Ramaiah Institute of Technology, Bangalore 560 054, India. ,IN
V Vaishnavi -
Assistant Professor, Department of Biotechnology, M S Ramaiah Institute of Technology. ,ING Divyashri
-
Department of Biotechnology, M S Ramaiah Institute of Technology, Bangalore 560 054, India. ,INThomson Tanya
-
Department of Biotechnology, M S Ramaiah Institute of Technology, Bangalore 560 054, India. ,INS Sejal
-
Department of Biotechnology, M S Ramaiah Institute of Technology, Bangalore 560 054, India. ,INT P Krishnamurthy
DOI:
https://doi.org/10.18311/jmmf/2023/33750Keywords:
Pectinases, Pectin Esterases, Protopectinases, Solid-State Fermentation, Submerged Fermentation, Industrial Applications.Abstract
Pectinases are a group of enzymes hydrolyzing pectin substances. Pectin esterases (catalyze the removal of methoxyl residues of pectin), depolymerizing pectinases and protopectinases (converts insoluble protopectin into soluble pectin) are the three major types of pectinases, which are of commercial importance. Pectinases are abundant in nature and are synthesized by a variety of microorganisms, notably from bacteria, fungus to yeast. Production of pectinases by various microorganisms is through solid state and submerged fermentation procedures. Optimization of essential bioreactor considerations and parameters such as temperature, pH and fermentation times play a vital role in pectinase production. The need for commercial production of microbial pectinase has expanded globally due to its applications in various sectors. Pectinases are being used extensively in the food, agricultural, environmental and pharmaceutical sectors. Hence, it needs to be explored further so as to ensure its maximum usage in various industries. This review discusses the structure of pectin and pectinase, substrate specificity, mode of action, microbial production strategies and its industrial applications. It also discusses the current limitations and future prospective.
Downloads
Metrics
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Acuña-Argüelles, M. E., Gutierrez-Rojas, M., Viniegra-González, G., & Favela-Torres, E. (1995): Production and properties of three pectinolytic activities produced byAspergillus niger in submerged and solid-state fermentation. Applied microbiology and biotechnology, 43(5), 808-814, https://doi.org/10.1007/BF02431912
Albersheim, P., Darvill, A. G., O‘Neill, M. A., Schols, H. A., & Voragen, A. G. J. (1996): An hypothesis: The same six polysaccharides are components of the primary cell walls of all higher plants. Progress in Biotechnology, 14(C), 47– 55, https://doi.org/10.1016/S0921- 0423(96)80245-0
Alimardani Theuil, P., Gainvors Claisse, A., & Duchiron, F. (2011): Yeasts: An attractive source of pectinases-From gene expression to potential applications: A review. Process Biochem, 46(8): 1525-1537.
Amid, M., Manap, Y., & Zohdi, K. (2014): Purifcation and characterisation of thermo- alkaline pectinase enzyme from hylocereus polyrhizus. European Food Research and Technology, 239(1), 21–29. https://doi.org/10.1007/ S00217-014-2188-X
Baum Suresh Kumar Thallapuranam, J. (2015): Effects of Soybean Pectin on Blood Glucose and Insulin Responses in Healthy Men.
Behera, S. S., & Ray, R. C. (2019): Forest Bioresources for Bioethanol and Biodiesel Production With Emphasis on Mohua (Madhuca latifolia L.) Flowers and Seeds. Bioethanol Production from Food Crops, 233–247. https:/ /doi.org/10.1016/B978-0-12-813766-6.00012- 6
Bibi, N., Ali, S., & Tabassum, R. (2016): Statistical optimization of pectinase biosynthesis from orange peel by Bacillus licheniformis using submerged fermentation. Waste and biomass valorization, 7(3), 467-481, https:// doi.org/10.1007/s12649-015-9470-4
Bijesh, K., & Sebastian, D. (2018): Review on bacterial production of alkaline pectinase with special emphasis on Bacillus species Production purification and molecular weight determination of Bacteriocin from Bacillus subtilis BKDS1 View project. Article in Bioscience Biotechnology Research Communications, https://doi.org/10.21786/bbrc/ 11.1/4
Blanco, P., Sieiro, C., & Villa, T. G. (1999): Production of pectic enzymes in yeasts. Oxford University Press (OUP). https://doi.org/10.1111/j.1574-6968.1999.tb13595.x
Botella, C., De Ory, I., Webb, C., Cantero, D., & Blandino, A. (2005): Hydrolytic enzyme production by Aspergillus awamori on grape pomace. Biochemical Engineering Journal,26(2-3), 100-106, https://doi.org/10.1016/ j.bej.2005.04.020
Caffall, K. H., & Mohnen, D. (2009): The structure, function, and biosynthesis of plant cell wall pectic polysaccharides. Carbohydrate Research, 344(14), 1879– 1900, https://doi.org/10.1016/J.CARRES.2009.05.021
Chowdhury TI, Jubayer F, Uddin B, Aziz G. (2017): Production and characterization of pectinase enzyme from Rhizopus oryzae. Potravinarstvo Slovak Journal of Food Sciences;11(1):641–651. doi: 10.5219/656.
Croak, S., & Corredig, M. (2006): The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles. Elsevier BV. https://doi.org/10.1016/j.foodhyd.2005.10.016
Dalbøge, H. (1997): Expression cloning of fungal enzyme genes; a novel approach for efficient isolation of enzyme genes of industrial relevance. Wiley. https://doi.org/ 10.1016/s0168-6445(97)00005-3
El Enshasy, H.A., Elsayed, E.A., Suhaimi, N. et al. (2018): Bioprocess optimization for pectinase production using Aspergillus niger in a submerged cultivation system. BMC Biotechnol 18, 71 (2018). https://doi.org/10.1186/s12896-018-0481-7
Garg, G., Singh, A., Kaur, A., Singh, R., Kaur, J., & Mahajan, R. (2016): Microbial pectinases: an ecofriendly tool of nature for industries. 3 Biotech, 6(1), 1–13, https://doi.org/ 10.1007/S13205-016-0371-4/TABLES/4
Gastón E Ortiz, María C Ponce-Mora, Diego G Noseda, Gabriela Cazabat, Celina Saravalli, María C López, Guillermo P Gil, Martín Blasco, Edgardo O Albertó, (2017): Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction, Journal of Industrial Microbiology and Biotechnology, Volume 44, Issue 2, 1 February 2017, Pages 197–211, https:/ /doi.org/10.1007/s10295-016-1873-0
Geetha, M., Saranraj, P., Mahalakshmi, S., & Reetha, D. (2012): Screening of Pectinase Producing Bacteria And Fungi For Its Pectinolytic Activity Using Fruit Wastes. International Journal of Biochemistry & Biotech Science, 1, 30–42.
Haile, M., & Kang, W. H. (2019): The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality. Journal of Food Quality, 2019, https://doi.org/10.1155/ 2019/4836709
Hassan, B., & Ali, S. (2016): A Review on Biotechnological impact of Pectinases in Industries. JPCBS, 1(2): 1-6.
Hoondal, G., Tiwari, R., Tewari, R., Dahiya, N. B. Q. K., & Beg, Q. (2002): Microbial alkaline pectinases and their industrial applications: a review. Applied microbiology and biotechnology, 59(4), 409-418, https://doi.org/ 10.1007/s00253-002-1061-1
Horikoshi, K. (1990): Enzymes of Alkalophiles. Microbial Enzymes and Biotechnology, 275–294. https://doi.org/ 10.1007/978-94-009-0765-2_8
Jacob N, Poorna CA, Prema P. (2008): Purification and partial characterization of polygalacturonase from Streptomyces lydicus. Bioresource Technology; 99:6697– 6701. doi: 10.1016/j.biortech.2007.10.002.
Jacob, N., Ashapoorna, C., & Prema, P (2008). Purification and partial characterization of polygalacturonase from Streptomyces lydicus. Elsevier BV. https://doi.org/ 10.1016/j.biortech.2007.10.002
Jalil, M. T. M., & Ibrahim, D. (2021): Partial Purification and Characterisation of Pectinase Produced by Aspergillus niger LFP-1 Grown on Pomelo Peels as a Substrate. Tropical Life Sciences Research, 32(1), 1. https://doi.org/ 10.21315/TLSR2021.32.1.1
Jones M, Gu X, Stebbins N, Crandall P, Ricke S, Lee SO. (2015): Effects of soybean pectin on blood glucose and insulin responses in healthy men. FASEB J. (2015) 29:596.16. doi: 10.1096/fasebj.29.1_supplement. 596.16
Kalaichelvan, P. (2012): Production and optimization of pectinase from Bacillus sp. MFW7 using cassava waste. Asian Journal of Plant Science and Research,2(3), 369-375.
Kashyap, D. R., Chandra, S., Kaul, A., & Tewari, R. (2000): Production, purification and characterization of pectinase from a Bacillus sp. DT7. World Journal of Microbiology and Biotechnology2000 16:3, 16(3), 277–282. https:// doi.org/10.1023/A:1008902107929
Kashyap, D. R., Soni, S. K., & Tewari, R. (2003): Enhanced production of pectinase by Bacillus sp. DT7 using solid state fermentation. Bioresource Technology, 88(3), 251-254, https://doi.org/10.1016/S0960-8524(02)00206-7
Kaur, A., Mahajan, R., Singh, A., Garg, G., & Sharma, J. (2010): Application of cellulase-free xylano-pectinolytic enzymes from the same bacterial isolate in biobleaching of kraft pulp. Bioresource Technology, 101(23), 9150-9155, https://doi.org/10.1016/j.biortech.2010.07.020
Khairnar, Y., Krishna, V. K., Boraste, A., Gupta, N., Trivedi, S., Patil, P., ... & Mishra, D. (2009): Study of pectinase production in submerged fermentation using different strains of Aspergillus niger. International Journal of Microbiology Research, 1(2), 13.
Khan, M., Nakkeeran, E., & Umesh-Kumar, S. (2013): Potential application of pectinase in developing functional foods. Annu Rev Food Sci Technol, 4, 21-34., 10.1146/annurev- food-030212-182525
Lonsane, B. K., Ghildyal, N. P., Budiatman, S., & Ramakrishna, S. V. (1985): Engineering aspects of solid state fermentation. Enzyme and Microbial Technology, 7(6), 258–265. https://doi.org/10.1016/0141-0229(85)90083-3
Luh, B. S., & Phaff, H. J. (1951): Studies on polygalacturonase of certain yeasts. Elsevier BV. https:// doi.org/10.1016/0003-9861(51)90100-2
Makky, E. A., & Yusoff, M. M. (2015): Bioeconomy: Pectinases Purification and Application of Fermented Waste from Thermomyces Lanuginosus. E Journal Publishing. https://doi.org/10.12720/jomb.4.1.76-80
Merin, M. G., Martin, M. C., Rantsiou, K., Cocolin, L., & de Ambrosini, V. I. M. (2015) Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape. Braz J Microbiol, 46(3): 815-823.
Mesfin Haile, Won Hee Kang, “The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality”, Journal of Food Quality,vol. 2019, Article ID 4836709, 6 pages, 2019. https://doi.org/10.1155/2019/4836709
Moawad, H., Abd El-Rahim, W. M., Hashem, M. M., Gebreil, G. M., Sabbor, A., & Zakaria, M. (2019): Retting and Degumming of Flax Using Biotechnology Eco-friendly Approach. Egyptian Journal of Chemistry, 62(11), 2033–2045, https://doi.org/10.21608/ EJCHEM.2019.9571.1641
Moawad, H., Abd El-Rahim, W., Hashem, M., Gebreil, G., Sabbor, A., & Sedik, M. (2019): Retting and Degumming of Flax Using Biotechnology Eco-friendly Approach. Egyptian Journal of Chemistry, 62(11), 2033-2045. doi: 10.21608/ejchem.2019.9571.1641
Mohnen, D. (2008): Pectin structure and biosynthesis. Current Opinion in Plant Biology, 11(3), 266–277, https:// doi.org/10.1016/J.PBI.2008.03.006
Mussatto, S. I., & Teixeira, J. A. (2010): Lignocellulose as raw material in fermentation processes
Naumov, G. I., Shalamitskiy, M. Y., Martynenko, N. N., & Naumova, E. S. (2016): Molecular phylogeny of pectinase genes PGU in the yeast genus Saccharomyces. Microbiology,85(6), 717-726. https://doi.org/10.1134/ S0026261716060163
Nur = Aliaa, A. R., Siti Mazlina, M. K., Taip, F. S., & Liew Abdullah, A.G. (2010): Response Surface Optimization For Clarification Of White Pitaya Juice Using A Commercial Enzyme. Wiley. https://doi.org/10.1111/j.1745-4530.2008.00277.x
Oumer, O. J. (n.d.). Pectinase: Substrate, Production and their Biotechnological Applications. International Journal of Environment, Agriculture and Biotechnology(IJEAB), 2(3). https://doi.org/10.22161/ijeab/2.3.1
Pedrolli, D. B., & Carmona, E. C. (2014): Purification and Characterization of a Unique Pectin Lyase from Aspergillus giganteus Able to Release Unsaturated Monogalacturonate during Pectin Degradation. Hindawi Limited. https://doi.org/10.1155/2014/353915
Pitol, L. O., Biz, A., Mallmann, E., Krieger, N., & Mitchell, D. A. (2016): Production of pectinases by solid-state fermentation in a pilot-scale packed-bed bioreactor. In Chemical Engineering Journal(Vol. 283, pp. 1009–1018). Elsevier BV,https://doi.org/10.1016/j.cej.2015.08.046
Poondla, V., Bandikari, R., Subramanyam, R., & Obulam, V. S. R. (2015): Low temperature active pectinases production by Saccharomyces cerevisiae isolate and their characterization. Biocatalysis and Agricultural Biotechnology, 4(1), 70-76. https://doi.org/10.1016/ j.bcab.2014.09.008
Rogstad, S. H., Keane, B., Keiffer, C. H., Hebard, F., & Sisco, P. (2001): DNA extraction from plants: the use of pectinase. Plant molecular biology reporter, 19(4), 353-359, https://doi.org/10.1007/BF02772833
Sakai, T. (1992): Degradation of pectins. Microbial degradation of natural products., 57-81.
Satapathy, S., Rout, J. R., Kerry, R. G., Thatoi, H., & Sahoo, S. L. (2020): Biochemical prospects of various microbial pectinase and pectin: an approachable concept in pharmaceutical bioprocessing. Frontiers in Nutrition, 7, 117, https://doi.org/10.3389/fnut.2020.00117
Schley, P. D., & Field, C. J. (2002): The immune-enhancing effects of dietary fibres and prebiotics. British Journal of Nutrition, 87(S2), S221-S230., doi:10.1079/BJN/2002541
Schols, H. A., Posthumus, M. A., & Voragen, A. G. J. (1990): Structural features of hairy regions of pectins isolated from apple juice produced by the liquefaction process. Elsevier BV. https://doi.org/10.1016/0008-6215(90)84011-i
Semenova, M. V., Sinitsyna, O. A., Morozova, V. V., Fedorova, E. A., Gusakov, A. V., Okunev, O. N., Sokolova, L. M., Koshelev, A. V., Bubnova, T. V., Vinetskii, Yu. P., & Sinitsyn, A. P. (2006): Use of a preparation from fungal pectin lyase in the food industry. In Applied Biochemistry and Microbiology (Vol. 42, Issue 6, pp. 598–602). Pleiades Publishing Ltd. https://doi.org/10.1134/ s000368380606010x
Sharma, N., Rathore, M., & Sharma, M. (2013): Microbial pectinase: sources, characterization and applications. Reviews in Environmental Science and Bio/Technology, 12(1), 45-60, https://doi.org/10.1007/s11157-012-9276-9
Siddiqui MA, Pande V, Arif M. Production, purification, and characterization of polygalacturonase from Rhizomucor pusillus isolated from decomposting orange peels. Hindawi Publishing Corporation: Enzyme Research. 20122012:138634. doi: 10.1155/2012/138634.
Siddiqui, Mohd. A., Pande, V., & Arif, M. (2012): Production, Purification, and Characterization of Polygalacturonase fromRhizomucor pusillusIsolated from Decomposting Orange Peels. In Enzyme Research(Vol. 2012, pp. 1–8). Hindawi Limited. https://doi.org/10.1155/ 2012/138634
Silva, D., Martins, E. D. S., Silva, R. D., & Gomes, E. (2002): Pectinase production by Penicillium viridicatum RFC3 by solid state fermentation using agricultural wastes and agro-industrial by-products. Brazilian Journal of Microbiology, 33, 318- 324,https://doi.org/10.1590/S1517-83822002000400008
Tanabe, H., Yoshihara, K., Tamura, K., Kobayashi, Y., Akamatsu, I., Niyomwan, N., & Footrakul, P. (1987): Pretreatment of pectic wastewater from orange canning process by an alkalophilic Bacillus sp. Elsevier BV. https:/ /doi.org/10.1016/0385-6380(87)90173-7
Tapre, A. R., Patel, A. D., Tapre, *, & Jain, A. R. (2014): Pectinases: Enzymes for fruit processing industry. Article in International Food Research Journal, 21(2), 447–453.
Tolhurst, G., Heffron, H., Lam, Y. S., Parker, H. E., Habib, A. M., Diakogiannaki, E., … Gribble, F. M. (2012): Short-Chain Fatty Acids Stimulate Glucagon-Like Peptide-1 Secretion via the G-Protein–Coupled Receptor FFAR2. American Diabetes Association. https://doi.org/10.2337/ db11-1019
van Pouderoyen, G., Snijder, H. J., Benen, J. A. E., & Dijkstra, B. W. (2003): Structural insights into the processivity of endopolygalacturonase I from Aspergillus niger. FEBS Letters, 554(3), 462–466. https://doi.org/ 10.1016/S0014-5793(03)01221-3
van Pouderoyen, G., Snijder, H. J., Benen, J. A., & Dijkstra, B. W. (2003): Structural insights into the processivity of endopolygalacturonase I from Aspergillus niger. FEBS letters, 554(3), 462-466., doi:10.1016/S0014-5793(03)01221-3
Varma, A., Padh, H., & Shrivastava, N. (2007): Plant genomic DNA isolation: an art or a science. Biotechnology Journal:Healthcare Nutrition Technology, 2(3), 386-392, https://doi.org/10.1002/ biot.200600195
Wong, L. Y., Saad, W. Z., Mohamad, R., & Tahir, P. M. (2017): Optimization of cultural conditions for polygalacturonase production by a newly isolated Aspergillus fumigatus R6 capable of retting kenaf. Industrial Crops and Products, 97, 175– 183,https:// doi.org/10.1016/J.INDCROP.2016.12.019
Wong, T. W., Colombo, G., & Sonvico, F. (2011): Pectin matrix as oral drug delivery vehicle for colon cancer treatment. Aaps PharmSciTech, 12(1), 201-214, https:// doi.org/10.1208/s12249-010-9564-z
Wu, Y., Zhao, F., Liu, S., Wang, L., Qiu, L., Alexandrov, G., & Jothiprakash, V. (2018): Bioenergy production and environmental impacts. Geoscience Letters, 5(1), 1–9, https://doi.org/10.1186/S40562-018-0114-Y/TABLES/1
Yadav, P K, V K Singh, S Yadav, K D S Yadav, and D Yadav. (2009): In Silico Analysis of Pectin Lyase and Pectinase Sequences. Biochemistry. Biokhimiia74 (9): 1049–55. doi:10.1134/S0006297909090144.
Yadav, S., Yadav, P. K., Yadav, D., & Yadav, K. D. S. (2009): Pectin lyase: A review. In Process Biochemistry (Vol. 44, Issue 1, pp. 1–10). Elsevier BV. https://doi.org/10.1016/ j.procbio.2008.09.012
Zeni, J., Cence, K., Grando, C. E., Tiggermann, L., Colet, R., Lerin, L. A., ... & Valduga, E. (2011): Screening of pectinase-producing microorganisms with polygalacturonase activity. Applied biochemistry and biotechnology, 163(3), 383-392., https://doi.org/10.1007/ s12010- 010-9046-5
