Rajesh Singh, Pratiksha Singh, M. Singh, Pooja Nikhanj, P. Sahota, W. Fang, Yangqing Li, Sift Desk Journals Open Access Journals
{"title":"Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications","authors":"Rajesh Singh, Pratiksha Singh, M. Singh, Pooja Nikhanj, P. Sahota, W. Fang, Yangqing Li, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.6.1.RA.10742","DOIUrl":null,"url":null,"abstract":"Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"18 1","pages":"313-324"},"PeriodicalIF":2.6000,"publicationDate":"2021-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.25177/JFST.6.1.RA.10742","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications.
酵母已被用于多种酶的异源生产。然而,α- l -鼠李糖苷酶在酵母中的生产及其在生物技术过程中的巨大潜力却很少被报道。α- l -鼠李糖苷酶是几种工业和生物技术过程中重要的生物技术酶之一。在食品和农业工业中,该酶催化橙皮苷水解,释放l -鼠李糖和橙皮苷糖苷,工业去除柚皮苷引起的柑桔汁的苦味,增强葡萄汁和衍生饮料的香气。在制药和化学工业中,该酶用于多糖、糖苷和糖脂的结构测定,结冷胶的代谢,氯多孢菌素B转化为氯多孢菌素C,以及prunin的生产。鼠李糖酶广泛分布于真菌和细菌中,而从酵母来源生产鼠李糖酶的报道较少。酵母鼠李糖酶非常重要,因为它是在短时间发酵中产生的,具有延长的保质期,高热稳定性,能够保留果汁风味,并且对人类食用无毒。本文就酵母鼠李糖苷酶的制备、纯化、表征、结构和分子生物学研究及其潜在的生物技术应用前景作一综述。
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.