18
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins (CDs) from starch and related carbohydrates, producing a mixture of α-, β-, and γ-CDs in different amounts. CGTase production, mainly by Bacillus sp., depends on fermentation conditions such as pH, temperature, concentration of nutrients, carbon and nitrogen sources, among others. Bacillus megaterium CGTase produces those three types of CDs, however, β-CD should prevail. Although, waxy corn starch (CS) is used industrially to obtain CGTase and CDs because of its high amylopectin content, alternative sources such as amaranth starch (AS) could be used to accomplish those purposes. AS has high susceptibility to the amylolytic activity of CGTase because of its 80% amylopectin content. Therefore, the aim of this work was evaluate the AS as carbon source for CGTase production by B. megaterium in a submerged fermentation. Afterwards, the CGTase was purified partially and its activity to synthesize α-, β-, and γ-CDs was evaluated using 1% AS as substrate. B. megaterium produced a 66 kDa CGTase (Topt = 50°C; pHopt = 8.0), from the early exponential growth phase which lasted 36 h. The maximum CGTase specific activity (106.62 ± 8.33 U/mg protein) was obtained after 36 h of culture. CGTase obtained with a Km = 0.152 mM and a Vmax = 13.4 μM/min yielded 40.47% total CDs using AS which was roughly twice as much as that of corn starch (CS; 24.48%). High costs to produce CDs in the pharmaceutical and food industries might be reduced by using AS because of its higher α-, β- and γ-CDs production (12.81, 17.94, and 9.92%, respectively) in a shorter time than that needed for CS.

          Related collections

          Most cited references30

          • Record: found
          • Abstract: not found
          • Article: not found

          A Rapid Method for the Analysis of Starch

            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            gamma-Cyclodextrin: a review on enzymatic production and applications.

            Cyclodextrins are cyclic alpha-1,4-glucans that are produced from starch or starch derivates using cyclodextrin glycosyltransferase (CGTase). The most common forms are alpha-, beta-, and gamma-cyclodextrins. This mini-review focuses on the enzymatic production, unique properties, and applications of gamma-cyclodextrin as well as its difference with alpha- and beta-cyclodextrins. As all known wild-type CGTases produce a mixture of alpha-, beta-, and gamma-cyclodextrins, the obtaining of a CGTase predominantly producing gamma-cyclodextrin is discussed. Recently, more economic production processes for gamma-cyclodextrin have been developed using improved gamma-CGTases and appropriate complexing agents. Compared with alpha- and beta-cyclodextrins, gamma-cyclodextrin has a larger internal cavity, higher water solubility, and more bioavailability, so it has wider applications in many industries, especially in the food and pharmaceutical industries.
              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Non-covalent inclusion of ferulic acid with alpha-cyclodextrin improves photo-stability and delivery: NMR and modeling studies.

              Ferulic acid (FA) is a highly effective antioxidant and photo-protective agent, already approved in Japan as a sunscreen, but it is poorly suited for cosmetic application because of its low physicochemical stability. We prepared the inclusion complex of FA with alpha-cyclodextrin by co-precipitation from an aqueous solution, and used (1)H NMR and molecular dynamics to investigate the most probable structure of the inclusion complex. In rotating frame nuclear Overhouser effect spectroscopy (ROESY) experiments FA penetrated the alpha-CD hydrophobic cavity with the alpha,beta-unsaturated part of the molecule and some of its aromatic skeleton. In proton chemical shift measurements of FA and alpha-cyclodextrins we determined the stoichiometry of the association complex (1:1) by Job's method, and its stability constant (K(1:1) 1162+/-140 M(-1)) and described the molecular dynamics of the complex on the basis of theoretical studies. Encapsulation with alpha-cyclodextrin improves (i) the chemical stability of FA against UVB stress (10 MED [Minimal Erythemal Dose: 1 MED=25 mJ/cm(2) for skin phototype II: 30]), since no degradation products are formed after irradiation, and (ii) the bioavailability of FA on the skin, slowing its delivery (Strainer cell model).
                Bookmark

                Author and article information

                Contributors
                Journal
                Front Microbiol
                Front Microbiol
                Front. Microbiol.
                Frontiers in Microbiology
                Frontiers Media S.A.
                1664-302X
                23 September 2016
                2016
                : 7
                : 1513
                Affiliations
                [1] 1Department of Biotechnology, Metropolitan Autonomus University Mexico, Mexico
                [2] 2Department of Wood, Cellulose and Paper, Biomaterials Research Center, University of Guadalajara Jalisco, Mexico
                [3] 3Department of Engineering and Chemistry, Iberoamericana University Mexico, Mexico
                [4] 4Laboratory of Biotechnology, Research Center for Biological Sciences, Autonomous University of Tlaxcala Tlaxcala, México
                Author notes

                Edited by: Bhim Pratap Singh, Mizoram University, India

                Reviewed by: Ram Prasad, Amity University, India; Mukesh Kumar Yadav, Korea University, South Korea

                *Correspondence: Gerardo Díaz-Godínez diazgdo@ 123456hotmail.com
                J. Soriano-Santos jss@ 123456xanum.uam.mx

                This article was submitted to Microbiotechnology, Ecotoxicology and Bioremediation, a section of the journal Frontiers in Microbiology

                Article
                10.3389/fmicb.2016.01513
                5033961
                27721811
                82294631-b927-4653-a502-9b21c6bf45bc
                Copyright © 2016 Arce-Vázquez, Ponce-Alquicira, Delgado-Fornué, Pedroza-Islas, Díaz-Godínez and Soriano-Santos.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 18 July 2016
                : 09 September 2016
                Page count
                Figures: 3, Tables: 3, Equations: 4, References: 38, Pages: 11, Words: 7974
                Categories
                Microbiology
                Original Research

                Microbiology & Virology
                amaranth starch,cgtase,cyclodextrin,submerged fermentation,bacillus megaterium

                Comments

                Comment on this article