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Citation for Study 30171

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Citation title: "Production of cold‑active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme".

Study name: "Production of cold‑active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme".

This study is part of submission 30171 (Status: In Progress).

Citation

Moharram A.M., Zohri A.A., Hesham A., Abdel-raheam H.E., Maher M.A., & Al-bedak O.A. 2022. Production of cold‑active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme. , 12: 17.

Authors

• Moharram A.M.
• Zohri A.A.
• Hesham A.
• Abdel-raheam H.E.
• Maher M.A.
• Al-bedak O.A.

Abstract

Cladosporium parasphaerospermum, Cladosporium chlamydosporigenum, and Cladosporium compactisporum have all been discovered and characterized as new Cladosporium species. The three new species seemed to generate cold‑active pectinases with high activity at pH 6.0 and 10 ?C, pH 6.0 and 15 ?C, and pH 5.0 and 15 ?C, respectively, with the most active being C. parasphaerospermum pectinase. In submerged fermentation (SmF), C. parasphaerospermum produced the most cold‑active pectinase with the highest activity and specific activity (28.84 U/mL and 3797 U/mg) after 8 days. C. parasphaerospermum cold‑active pectinase was isolated using DEAE‑Cellulose anion exchange resin and a Sephadex G 100 gel filtration column. The enzyme was purified 214.4‑fold and 406.4‑fold greater than the fermentation medium using DEAE‑cellulose and Sephadex G 100, respectively. At pH 7.0 and 10 ?C, pure pectinase had the highest activity (6684 U/mg), with Km and Vmax determined to be 26.625 mg/mL and 312.5 U/min, respectively. At 5 mM/mL, EDTA, MgCl2, and SDS inhibited the activity of pure pectinase by 99.21, 96.03, and 94.45%, respectively. The addition of 10 U/mL pure pectinase enhanced the yield of apple, orange, apricot, and peach juice by 17, 20, 13, and 24%, respectively, and improved the clarity and colour of orange juice by 194 and 339%, respectively. We can now add cold‑active pectinase production to the long list of Cladosporium species that have been identified. We also report three new species that can be used in biotechnological solutions as active microbial pectinase producers. Although further research is needed, these distinct species might be used to decompose difficult and resistant pertinacious wastes as well as clear fruit juices.

External links

• DOI: 10.1038/s41598-022-19807-z
• Other URL: http://www.nature.com/articles/s41598-022-19807-z

About this resource

• Canonical resource URI: http://purl.org/phylo/treebase/phylows/study/TB2:S30171
• Other versions: Nexus NeXML
• Show BibTeX reference

  		@ARTICLE{TreeBASE2Ref33310,
  	 author = {Ahmed M Moharram and Abdel-Nasser A Zohri and Abd El-Latif   Hesham and Hossam EF Abdel-Raheam  and Mohamed A Maher and Osama Abdel-Hafeez Al-Bedak},
  	 title = {Production of cold‑active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme},
  	 year = {2022},
  	 keywords = {},
  	 doi = {10.1038/s41598-022-19807-z},
  	 url = {http://www.nature.com/articles/s41598-022-19807-z},
  	 pmid = {},
  	 journal = {},
  	 volume = {12},
  	 number = {},
  	 pages = {17},
  	 abstract = {Cladosporium parasphaerospermum, Cladosporium chlamydosporigenum, and Cladosporium
  compactisporum have all been discovered and characterized as new Cladosporium species. The three
  new species seemed to generate cold‑active pectinases with high activity at pH 6.0 and 10 ?C, pH 6.0
  and 15 ?C, and pH 5.0 and 15 ?C, respectively, with the most active being C. parasphaerospermum
  pectinase. In submerged fermentation (SmF), C. parasphaerospermum produced the most cold‑active
  pectinase with the highest activity and specific activity (28.84 U/mL and 3797 U/mg) after 8 days.
  C. parasphaerospermum cold‑active pectinase was isolated using DEAE‑Cellulose anion exchange
  resin and a Sephadex G 100 gel filtration column. The enzyme was purified 214.4‑fold and 406.4‑fold
  greater than the fermentation medium using DEAE‑cellulose and Sephadex G 100, respectively. At
  pH 7.0 and 10 ?C, pure pectinase had the highest activity (6684 U/mg), with Km and Vmax determined
  to be 26.625 mg/mL and 312.5 U/min, respectively. At 5 mM/mL, EDTA, MgCl2, and SDS inhibited
  the activity of pure pectinase by 99.21, 96.03, and 94.45%, respectively. The addition of 10 U/mL
  pure pectinase enhanced the yield of apple, orange, apricot, and peach juice by 17, 20, 13, and 24%,
  respectively, and improved the clarity and colour of orange juice by 194 and 339%, respectively. We
  can now add cold‑active pectinase production to the long list of Cladosporium species that have been
  identified. We also report three new species that can be used in biotechnological solutions as active
  microbial pectinase producers. Although further research is needed, these distinct species might be
  used to decompose difficult and resistant pertinacious wastes as well as clear fruit juices.}
  }
  		

• Show RIS reference

  		TY  - JOUR
  ID  - 33310
  AU  - Moharram,Ahmed M
  AU  - Zohri,Abdel-Nasser A
  AU  - Hesham,Abd El-Latif  
  AU  - Abdel-Raheam ,Hossam EF
  AU  - Maher,Mohamed A
  AU  - Al-Bedak,Osama Abdel-Hafeez
  T1  - Production of cold‑active pectinases by three novel Cladosporium species isolated from Egypt and application of the most active enzyme
  PY  - 2022
  KW  - 
  UR  - http://www.nature.com/articles/s41598-022-19807-z
  N2  - Cladosporium parasphaerospermum, Cladosporium chlamydosporigenum, and Cladosporium
  compactisporum have all been discovered and characterized as new Cladosporium species. The three
  new species seemed to generate cold‑active pectinases with high activity at pH 6.0 and 10 ?C, pH 6.0
  and 15 ?C, and pH 5.0 and 15 ?C, respectively, with the most active being C. parasphaerospermum
  pectinase. In submerged fermentation (SmF), C. parasphaerospermum produced the most cold‑active
  pectinase with the highest activity and specific activity (28.84 U/mL and 3797 U/mg) after 8 days.
  C. parasphaerospermum cold‑active pectinase was isolated using DEAE‑Cellulose anion exchange
  resin and a Sephadex G 100 gel filtration column. The enzyme was purified 214.4‑fold and 406.4‑fold
  greater than the fermentation medium using DEAE‑cellulose and Sephadex G 100, respectively. At
  pH 7.0 and 10 ?C, pure pectinase had the highest activity (6684 U/mg), with Km and Vmax determined
  to be 26.625 mg/mL and 312.5 U/min, respectively. At 5 mM/mL, EDTA, MgCl2, and SDS inhibited
  the activity of pure pectinase by 99.21, 96.03, and 94.45%, respectively. The addition of 10 U/mL
  pure pectinase enhanced the yield of apple, orange, apricot, and peach juice by 17, 20, 13, and 24%,
  respectively, and improved the clarity and colour of orange juice by 194 and 339%, respectively. We
  can now add cold‑active pectinase production to the long list of Cladosporium species that have been
  identified. We also report three new species that can be used in biotechnological solutions as active
  microbial pectinase producers. Although further research is needed, these distinct species might be
  used to decompose difficult and resistant pertinacious wastes as well as clear fruit juices.
  L3  - 10.1038/s41598-022-19807-z
  JF  - 
  VL  - 12
  IS  - 
  ER  -