Bioconversion of Oranges Wastes for Pectinase Production Using Aspergillus niger under Solid State Fermentation
The influence of cultivation factors such as content of ammonium sulfate, glucose and water in the culture medium and particle size of dry orange waste, on their bioconversion for pectinase production was studied using complete factorial design. A polygalacturonase (PG) was isolated using ion exchange chromatography under gradient elution 0-0,5 m/l NaCl (column equilibrate with acetate buffer pH 4,5), subsequently by sephadex G75 column chromatography was applied and the molecular weight was obtained about 51,28 KDa. Purified PG enzyme exhibits a pH and temperature optima of activity at 5 and 35°C respectively. Treatment of apple juice by purified enzyme extract yielded a clear juice, which was competitive with juice yielded by pure Sigma Aldrich Aspergillus niger enzyme.
[1] M. V. Semenova, O. A. Sinitsyna, V. V. Morozova, E. A. Fedorova, A.
V. Gusakov, O. N. Okunev, L. M. Sokolova, A. V. Koshelev, T. V.
Bubnova, Yu. P. Vinitskii, and A. P. Sinitsyn, “Use of Preparation from
Fungul Pectin Lyase in the Food Industry”. Applied Biochemistry and
Microbiology, vol. 42 n° 6, 2006, pp. 598-602.
[2] N. Hadj-Taeib, M. Ayadi, F. Bouabdallah, and A. Gargouri,
“Hyperproduction of Pectinase Activities by Fully Constitutive Mutant
(CT1) of Penicillium occitanis”. Enzyme Microb. Technol, 30 (5), 2002,
pp. 662-666.
[3] D. Mamma, E. Kourtoglou, Cristakopoulos, “Fungul Miltienzyme
Production on Industrial by Products of the Citrus Processing Industry”.
Bioressource Technology 99 (2006) 2373-2383.
[4] FAO, 2010, Available from “<http:// www.fao.org”
[5] C. G. Garzon, R. A. Hours, “Citrus Waste: An Alternative Substrate for
Pectinase Production in Solid State Culture”. Bioressource Technol. Vol.
39, 1992, pp. 93-95.
[6] S. Solis, J. LOeza, G. Segura, J. Tello, N. Reyes, P. Loppe, L. Guiterrez,
F. Rios, C. Huiton, “Hydrolyse of Orange Peel by Pectin Lyase
Overproducing Hybrid Obtained by Protoplast Fusion between Mutant
Pectinolytic Aspergillus flavipes and Aspergillus niveus CH-Y-1043”.
Enzyme and Microbial Technology. Vol. 44, 2009, pp.123-128.
[7] M. Somoguyi, “Note on Sugar Determination”. Journal of Biological
Chemistry 195 (1), 1952, pp. 19-23.
[8] N. Nelson, “Aphotometric Adaptation of the Somoguyi Method for
Determination Glucose”. Journal and Biological Chemistry, vol. 153,
1944, pp. 375-380
[9] D. Heerd, S. Yegina, C. Tari, Fernandez-Lahorea, M., “Pectinase
Enzyme-Complex Production by Aspergillus spp. in Solid-State
Fermentation: A Comparative Study”. Food and Bioproducts
Processing, FBP- 265; 2011, pp. 9
[10] B. Suresh and T. Viruthagiri, “Optimization and Kinectics of Pectinase
Enzyme Using Aspergillus niger by Solid-State Fermentation”. Indian
Journal of Science and Technology, vol. 3 ISSN, 2010, 0974- 684
[11] M. B. Gewali, J. Maharjan, S. Thapa, Jaya Krishna Shrestha, “Studies
on Polygalacturonases from Aspergillus flavus”. Scientific World, vol. 5,
2007, pp. 19-22
[12] D. P. Kumar, B. Thangabalan, R. P. Venkateswara, N.M. Yugandhar,
“Production of Pectinases Enzyme by Aspergillus niger Using Ficus
Religiosa Leqves in Solid State Fermentation”. International Journal of
Pharmacy & Technology IJPT. vol. 3 ,(1), 2010, pp. 1351-1359
[13] J.Gomes, J. Zeni, K. Cence, G. Toniazzo, H. Treichel, E. Valduga,
“Evaluation of Production and Characterization of Polygalacturonase by
Aspergillus niger ATCC 9642”. Food and Bioproducts Processing. vol.
89, 2011, pp. 281–287
[14] I. G. Sandri, R. C. Fontana, D. M. Barfknecht, M. M. Silveira,
“Clarification of Fruit Juices by Fungal Pectinases”. LWT - Food
Science and Technology, vol. 44, 2011, pp. 2217- 2222.
[15] A. K. Landbo, M. Pinelo, A. Vikbjerg, M. Let, and A. S. Meyer,
“Protease –Assisted Clarification of Black Currant Juice: Synergy with
Other Calcifying Agents and Effects on the Phenol Content”. J Agric
Food Chem, vol. 54, 2006, pp. 6554-6563.
[16] ] K.J. Siebert, “Haze Formation in Beverages” .LWT-Food Sci Technol,
vol. 39, 2006 pp. 987-994.
[17] M. Pinelo, B. Zeuner, A.S. Meyer, “Juice Clarification by Proteaqe and
Pectinase Treatments Indicates New Roles of Prctin and Protein in
Cherry Juice Turbidity”. Food and Bioproductd Processing. Vol. 84,
2009, pp. 1-7.
[18] S. A. Mohamed, N. M. Farid, E. N. Hossiny, R. I. Bassuiny,
“Biochemical Characterization of an Extracellular Polygalacturonase
from Trichoderma harzianum.” Journal of Biotechnology vol. 127,
2006, pp.54-64.
[19] T. Kobayashi, N. Higaki, A. Suzumatsu, K. Sawada, H. Hagihara, S.
Kawai, S. Ito, “Purification and Properties of a High Molecular Weight,
Alkaline Exopolygalacturonase from Strain of Bacillus. Enzyme
Microb”. Technol. Vol. 29, 2011, 70-75.
[20] T. Sakamoto, E. Bonnin, B. Quemerner, J-F. Thibault, “Purification and
Chararcterization of Two Exo Polygalacturonases from Aspergillus
niger Able to Degrade Xylogalacturonnan and Acetylated
Hogalacturonan”. Biochim. Biophys. Acta 1572, 2002, pp.10-18.
[21] A. M. Gillespie, K. Cook, M. P. Coughlan, “Characterization of an
Endoplygalacturonase Produced by Solid State Culture of the Aerobic
Fungus Penicillium capsulatum”. J. Biotechnol. 13, 1990, pp. 279-292.
[22] R.V. Grade, G. Van Driesseche, J. Van Beeumen, M.K Bhat,
“Purification, Characterization and Mode of Action of an
Endopolygalacturonase from Psychrophilic Fungus Mucor flavus”.
Enzyme Microb. Technol. Vol. 32, 2003, pp. 321-330.
[23] S. A. Mohamed, T. M. I. E. Christensen, J. D. Mikkelsen, “New
Polygalacturonase from Trichoderma Reseei: Characterizationand their
Specificities to Partiamlly Methylated and Acetylated Pectin”.
Carbohyd, Res. 338, 2003, pp. 515-524.
[24] P. Singh nee, Nigam and A. Pandey, “Solide-State Fermentation
Technology for Bioconversion of Biomass and Agricultural Residues”.
Biotechnology for Agro-I ndustrial Residues utilization, DOI
10.1007/978- 1-4020-9942-7-10., 2009, pp. 197-221.
[25] D. Silva, E. S. Martins, R. Silva, E. Gomes, “Pectinase by Penicillium
Viridicatum RFC3 by Solid State Fermentation Using Agricultural
Wastes and Agro-Industrial by Products”. Brazilian Journal of
Microbiology. Vol. 33, 2002, 318-324.
[26] H. Fenghour, A. Ladjama, Z. Taibi, “Recherche de l’activité
Pectinolytiques Chez 22 Souches de Champignons Microscopiques
Isolées d’un Sol de la Région d’el kala (Algérie)”. Revue Internationale
de Technologie Avancée. 14, 2002, pp. 55-60
[27] Milos, V. Nikolic, Ljiljana Mojovic, “Hydrolysis of Apple Pectin by the
Coordinated Activity of Pectic Enzymzs. Food Chemistry”. 101 (2005),
PP. 1-9.
[28] A. Behere, V. Satyanarayana, R.S. Padwal- Desai, “Separation and
Limited Charactérization of three Polygalacturonases of Aspergillus
niger. Enzymes microbial”. Technol. 15, 1993, pp. 158-161.
[29] S. K. Niture, and A. Pant, “Purification and Biochemical
Characterization of Polygalacturonase II Produced in Semi-Solid
Medium by a Strain of Fuzarium moniliforme”. Microboil.Res. 159,
2004, pp. 305-314.
[1] M. V. Semenova, O. A. Sinitsyna, V. V. Morozova, E. A. Fedorova, A.
V. Gusakov, O. N. Okunev, L. M. Sokolova, A. V. Koshelev, T. V.
Bubnova, Yu. P. Vinitskii, and A. P. Sinitsyn, “Use of Preparation from
Fungul Pectin Lyase in the Food Industry”. Applied Biochemistry and
Microbiology, vol. 42 n° 6, 2006, pp. 598-602.
[2] N. Hadj-Taeib, M. Ayadi, F. Bouabdallah, and A. Gargouri,
“Hyperproduction of Pectinase Activities by Fully Constitutive Mutant
(CT1) of Penicillium occitanis”. Enzyme Microb. Technol, 30 (5), 2002,
pp. 662-666.
[3] D. Mamma, E. Kourtoglou, Cristakopoulos, “Fungul Miltienzyme
Production on Industrial by Products of the Citrus Processing Industry”.
Bioressource Technology 99 (2006) 2373-2383.
[4] FAO, 2010, Available from “<http:// www.fao.org”
[5] C. G. Garzon, R. A. Hours, “Citrus Waste: An Alternative Substrate for
Pectinase Production in Solid State Culture”. Bioressource Technol. Vol.
39, 1992, pp. 93-95.
[6] S. Solis, J. LOeza, G. Segura, J. Tello, N. Reyes, P. Loppe, L. Guiterrez,
F. Rios, C. Huiton, “Hydrolyse of Orange Peel by Pectin Lyase
Overproducing Hybrid Obtained by Protoplast Fusion between Mutant
Pectinolytic Aspergillus flavipes and Aspergillus niveus CH-Y-1043”.
Enzyme and Microbial Technology. Vol. 44, 2009, pp.123-128.
[7] M. Somoguyi, “Note on Sugar Determination”. Journal of Biological
Chemistry 195 (1), 1952, pp. 19-23.
[8] N. Nelson, “Aphotometric Adaptation of the Somoguyi Method for
Determination Glucose”. Journal and Biological Chemistry, vol. 153,
1944, pp. 375-380
[9] D. Heerd, S. Yegina, C. Tari, Fernandez-Lahorea, M., “Pectinase
Enzyme-Complex Production by Aspergillus spp. in Solid-State
Fermentation: A Comparative Study”. Food and Bioproducts
Processing, FBP- 265; 2011, pp. 9
[10] B. Suresh and T. Viruthagiri, “Optimization and Kinectics of Pectinase
Enzyme Using Aspergillus niger by Solid-State Fermentation”. Indian
Journal of Science and Technology, vol. 3 ISSN, 2010, 0974- 684
[11] M. B. Gewali, J. Maharjan, S. Thapa, Jaya Krishna Shrestha, “Studies
on Polygalacturonases from Aspergillus flavus”. Scientific World, vol. 5,
2007, pp. 19-22
[12] D. P. Kumar, B. Thangabalan, R. P. Venkateswara, N.M. Yugandhar,
“Production of Pectinases Enzyme by Aspergillus niger Using Ficus
Religiosa Leqves in Solid State Fermentation”. International Journal of
Pharmacy & Technology IJPT. vol. 3 ,(1), 2010, pp. 1351-1359
[13] J.Gomes, J. Zeni, K. Cence, G. Toniazzo, H. Treichel, E. Valduga,
“Evaluation of Production and Characterization of Polygalacturonase by
Aspergillus niger ATCC 9642”. Food and Bioproducts Processing. vol.
89, 2011, pp. 281–287
[14] I. G. Sandri, R. C. Fontana, D. M. Barfknecht, M. M. Silveira,
“Clarification of Fruit Juices by Fungal Pectinases”. LWT - Food
Science and Technology, vol. 44, 2011, pp. 2217- 2222.
[15] A. K. Landbo, M. Pinelo, A. Vikbjerg, M. Let, and A. S. Meyer,
“Protease –Assisted Clarification of Black Currant Juice: Synergy with
Other Calcifying Agents and Effects on the Phenol Content”. J Agric
Food Chem, vol. 54, 2006, pp. 6554-6563.
[16] ] K.J. Siebert, “Haze Formation in Beverages” .LWT-Food Sci Technol,
vol. 39, 2006 pp. 987-994.
[17] M. Pinelo, B. Zeuner, A.S. Meyer, “Juice Clarification by Proteaqe and
Pectinase Treatments Indicates New Roles of Prctin and Protein in
Cherry Juice Turbidity”. Food and Bioproductd Processing. Vol. 84,
2009, pp. 1-7.
[18] S. A. Mohamed, N. M. Farid, E. N. Hossiny, R. I. Bassuiny,
“Biochemical Characterization of an Extracellular Polygalacturonase
from Trichoderma harzianum.” Journal of Biotechnology vol. 127,
2006, pp.54-64.
[19] T. Kobayashi, N. Higaki, A. Suzumatsu, K. Sawada, H. Hagihara, S.
Kawai, S. Ito, “Purification and Properties of a High Molecular Weight,
Alkaline Exopolygalacturonase from Strain of Bacillus. Enzyme
Microb”. Technol. Vol. 29, 2011, 70-75.
[20] T. Sakamoto, E. Bonnin, B. Quemerner, J-F. Thibault, “Purification and
Chararcterization of Two Exo Polygalacturonases from Aspergillus
niger Able to Degrade Xylogalacturonnan and Acetylated
Hogalacturonan”. Biochim. Biophys. Acta 1572, 2002, pp.10-18.
[21] A. M. Gillespie, K. Cook, M. P. Coughlan, “Characterization of an
Endoplygalacturonase Produced by Solid State Culture of the Aerobic
Fungus Penicillium capsulatum”. J. Biotechnol. 13, 1990, pp. 279-292.
[22] R.V. Grade, G. Van Driesseche, J. Van Beeumen, M.K Bhat,
“Purification, Characterization and Mode of Action of an
Endopolygalacturonase from Psychrophilic Fungus Mucor flavus”.
Enzyme Microb. Technol. Vol. 32, 2003, pp. 321-330.
[23] S. A. Mohamed, T. M. I. E. Christensen, J. D. Mikkelsen, “New
Polygalacturonase from Trichoderma Reseei: Characterizationand their
Specificities to Partiamlly Methylated and Acetylated Pectin”.
Carbohyd, Res. 338, 2003, pp. 515-524.
[24] P. Singh nee, Nigam and A. Pandey, “Solide-State Fermentation
Technology for Bioconversion of Biomass and Agricultural Residues”.
Biotechnology for Agro-I ndustrial Residues utilization, DOI
10.1007/978- 1-4020-9942-7-10., 2009, pp. 197-221.
[25] D. Silva, E. S. Martins, R. Silva, E. Gomes, “Pectinase by Penicillium
Viridicatum RFC3 by Solid State Fermentation Using Agricultural
Wastes and Agro-Industrial by Products”. Brazilian Journal of
Microbiology. Vol. 33, 2002, 318-324.
[26] H. Fenghour, A. Ladjama, Z. Taibi, “Recherche de l’activité
Pectinolytiques Chez 22 Souches de Champignons Microscopiques
Isolées d’un Sol de la Région d’el kala (Algérie)”. Revue Internationale
de Technologie Avancée. 14, 2002, pp. 55-60
[27] Milos, V. Nikolic, Ljiljana Mojovic, “Hydrolysis of Apple Pectin by the
Coordinated Activity of Pectic Enzymzs. Food Chemistry”. 101 (2005),
PP. 1-9.
[28] A. Behere, V. Satyanarayana, R.S. Padwal- Desai, “Separation and
Limited Charactérization of three Polygalacturonases of Aspergillus
niger. Enzymes microbial”. Technol. 15, 1993, pp. 158-161.
[29] S. K. Niture, and A. Pant, “Purification and Biochemical
Characterization of Polygalacturonase II Produced in Semi-Solid
Medium by a Strain of Fuzarium moniliforme”. Microboil.Res. 159,
2004, pp. 305-314.
@article{"International Journal of Biological, Life and Agricultural Sciences:70889", author = "N. Hachemi and A. Nouani and A. Benchabane", title = "Bioconversion of Oranges Wastes for Pectinase Production Using Aspergillus niger under Solid State Fermentation", abstract = "The influence of cultivation factors such as content of ammonium sulfate, glucose and water in the culture medium and particle size of dry orange waste, on their bioconversion for pectinase production was studied using complete factorial design. A polygalacturonase (PG) was isolated using ion exchange chromatography under gradient elution 0-0,5 m/l NaCl (column equilibrate with acetate buffer pH 4,5), subsequently by sephadex G75 column chromatography was applied and the molecular weight was obtained about 51,28 KDa. Purified PG enzyme exhibits a pH and temperature optima of activity at 5 and 35°C respectively. Treatment of apple juice by purified enzyme extract yielded a clear juice, which was competitive with juice yielded by pure Sigma Aldrich Aspergillus niger enzyme.
", keywords = "Bioconversion, orange wastes, optimization,
pectinase.", volume = "9", number = "9", pages = "1004-6", }
