Optimization of medium and process parameters for a constitutive α‐amylase production from a catabolite derepressed Bacillus subtilis KCC103

BACKGROUND: In Bacillus subtilis KCC103 α‐amylase is hyper‐produced and not catabolite repressed by glucose. Various sugars, raw starches and nitrogen sources were tested for their repression effect on α‐amylase synthesis. Enhancement of α‐amylase production by supplementing micronutrients and surfactants was studied. Using optimized medium, process parameters were optimized for improved α‐amylase production. RESULTS: α‐Amylase was produced from KCC103 utilizing simple sugars indicating the absence of catabolite repression. Raw potato and yeast extract were best carbon and nitrogen sources for α‐amylase production. α‐Amylase synthesis was enhanced by micronutrients cysteine, thiamine, Mg²⁺ and SDS. Maximum α‐amylase (394 IU mL^?1) was produced in the optimized medium consisting of (in g L^?1) raw potato (30.0), yeast extract (20.0), cysteine (0.3), thiamine (0.2), SDS (0.2) and MgSO₄ (0.5 mmol L^?1) at 36–48 h under optimal conditions (pH 7.0, 37 °C, 200 rpm). The α‐amylase production was further enhanced to 537.7 IU mL^?1 with shorter time (15–18 h) in a bioreactor with optimized agitation rate of 700 rpm at 30% dissolved oxygen. CONCLUSION: Since there was no carbon catabolite repression of α‐amylase synthesis, sugar mixture from various agro‐residues hydrolysates could be utilized for α‐amylase production. The study showed the feasibility of utilization of raw potato for α‐amylase production from the KCC103, which would lead to a significant reduction in process cost. Copyright © 2008 Society of Chemical Industry     

Optimization of growth medium for the production of α‐amylase from Bacillus amyloliquefaciens using response surface methodology

The optimization of nutrient levels for the production of α‐amylase by Bacillus amyloliquefaciens was carried out using response surface methodology (RSM) based on the 2³ factorial central composite design (CCD). This procedure limited the number of actual experiments performed while allowing for possible interactions between three components. RSM was adopted to derive a statistical model for the effect of starch, peptone and yeast extract (YE) on α‐amylase production. The P‐value of the coefficient for linear effects of starch and YE concentration was <0.0001, suggesting that this was the principal experimental variable, having the greatest effect on the production of α‐amylase. The optimal combinations of media constituents for maximum α‐amylase production were determined as 12.61 g L^?1 starch, 2.83 g L^?1 peptone and 1.25 g L^?1 YE. The optimization of the medium resulted not only in a 34% higher enzyme activity than unoptimized medium but also in a reduced amount of the required medium constituents. Copyright © 2006 Society of Chemical Industry     

Immobilization of malto‐oligosaccharide forming α‐amylase from Bacillus subtilis KCC103: properties and application in starch hydrolysis

BACKGROUND: A malto‐oligosaccharide forming α‐amylase from Bacillus subtilis KCC103 immobilized in calcium alginate beads was repeatedly used in batch processes of starch hydrolysis. The degree of starch degradation and operational stability of the immobilized system were optimized by varying the physical characteristics and composition of the beads. The products formed from hydrolysis of various starches by α‐amylase immobilized in different supports were analyzed. RESULTS: Immobilized beads prepared from 3% (w/v) alginate and 4% (w/v) CaCl₂ were suitable for up to 10 repeated uses, losing only 25% of their efficiency. On addition of 1% silica gel to alginate prior to gelation, the operational stability of the immobilized enzyme was enhanced to 20 cycles of operation, retaining > 90% of the initial efficiency. Distribution of malto‐oligosaccharides in the starch hydrolyzate depended on the type of starch, reaction time and mode of immobilization. Soluble starch and potato starch formed a wide range of malto‐oligosaccharides (G1–G5). Starches from wheat, rice and corn formed a narrow range of smaller oligosaccharides (G1–G3) as the major products. CONCLUSION: The immobilized beads of α‐amylase from KCC103 prepared from alginate plus silica gel showed high efficiency and operational stability for hydrolysis of starch. This immobilized system is useful for production of malto‐oligosaccharides applied in the food and pharmaceutical industries. Since this KCC103 amylase can be produced at low cost utilizing agro‐residues in a short time and immobilized enzyme can be recycled, the overall cost of malto‐oligosaccharide production would be economical for industrial application. Copyright © 2008 Society of Chemical Industry     

Optimization of α‐amylase production in solid substrate fermentation

Response surface methodology (RSM) was used to optimize the medium components of α‐amylase production using solid substrate fermentation (SSF). Hazelnut cake (HC), peptone, yeast extract (YE), and (NH₄)₂SO₄ were selected as independent variables for optimization. Central composite design (CCD) was used in design experiments and analysis results. This procedure limited the number of actual experiments performed while allowing possible interactions between the independent variables. By using CCD, 30 experiments were performed for determining the interaction of independent variables and optimization of fermentation medium. The P‐value of the coefficient of linear effect of (NH₄)₂SO₄ concentrations, which was obtained as 0.0001 has shown that this parameter has the greatest effect on the production of α‐amylase. Model F‐value (5.62) implies that the model is significant. The highest α‐amylase activity (4895 IU) was measured when the HC, peptone, YE, and (NH₄)₂SO₄ concentrations in the medium were 22.62, 5.20, 1.62, and 6.81 g L^?1, respectively.     

Effect of surfactants on α‐amylase production in a solid substrate fermentation process

Solid substrate fermentation (SSF) is a process where the substrate is a moist solid, which is insoluble in water but not suspended in water. In this study SSF of Bacillus subtilis (ATCC 21556) was used to produce an enzyme of commercial importance, α‐amylase, using as a substrate potato peel. To enhance the production of this enzyme, two nonionic synthetic surfactants were used, Tween 80 and Tween 20, one anionic surfactant, SDS at concentrations of 0.05% and 0.10% (v/w) and a biosurfactant produced by Bacillus subtilis (ATCC 21332), known as surfactin, at concentrations of 0.003%, 0.007%, 0.013% and 0.03% (w/w). The results have shown that surfactants significantly increase the production of α‐amylase. Tween 80 at 0.10% and surfactin at 0.013% provided the highest enzyme activity when compared with the control. © 1999 Society of Chemical Industry     

Kinetics of the thermal inactivation of Bacillus subtilis α‐amylase and its application on the desizing of cotton fabrics

The thermal inactivation of Bacillus subtilis α‐amylase was studied in the presence and in the absence of Ca²⁺ at various temperatures. Inactivation rate constant (k), half‐life time (t_1/2), and activation energy (E_a) were determined to characterize the inactivation of the enzyme. Results obtained showed that the thermal inactivation of Bacillus subtilis α‐amylase followed a first‐order kinetics. The addition of Ca²⁺ had a good thermostabilizing effect on the enzyme. The stabilizing effect of Ca²⁺ is reflected by the increased values of the activation energy, which is about two times higher in the presence than that in the absence of 20 mM Ca²⁺, and the decreased values of the inactivation rate constants. The desizing of the cotton fabrics was performed through steaming at 100°C with Bacillus subtilis α‐amylase. The desizing efficiency seemed to be dependent on the concentration and pH value of the enzyme solution. It was found that through the steaming process with α‐amylase, the desizing ratio of the cotton fabrics could be beyond 98% and little damage happened to the fibers of the fabrics. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Production of α‐amylase under solid‐state fermentation utilizing coffee waste

Coffee industry substrates such as coffee pulp, coffee cherry husk, silver skin, spent coffee and mixtures of these coffee wastes (MC) were evaluated for their efficacy as sole carbon source for the synthesis of α‐amylase in solid‐state fermentation (SSF) using a fungal strain of Neurospora crassa CFR 308. For SSF with coffee pulp and with MC, α‐amylase activity of 3908 U g^?1 ds (units per gram of dry substrate) and 3870 U g^?1 ds, respectively, was observed. Parameters such as moisture (60%), pH (4.6), temperature (28 °C), particle size (1.0 mm), inoculum size (10⁷ spores g^?1 ds), and fermentation time (5 days) were optimized for enzyme synthesis, wherein 4981 and 4324 U g^?1 U g^?1 ds of α‐amylase activity was obtained in SSF with coffee pulp and MC, respectively. The enzyme production was further improved when the substrates were subjected to pre‐treatment by steaming. Accordingly, maximum α‐amylase activity of 7084 U g^?1 ds and 6342 U g^?1 ds was obtained with steam‐pretreated coffee pulp and MC, respectively, demonstrating them to be excellent sole carbon sources for synthesis of α‐amylase production. Copyright © 2009 Society of Chemical Industry     

Stabilization of α‐amylase by chemical modification with carboxymethylcellulose

Carboxymethylcellulose activated by periodate oxidation was covalently linked to porcine pancreatic α‐amylase (EC 3.2.1.1). The specific activity of the conjugate prepared was 54% of the native enzyme. The carbohydrate content was estimated to be 62% by weight as a result of the modification of 67% of the amino groups from the protein. In comparison with the native enzyme, the thermostability and pH stability were improved for α‐amylase by this modification. The conjugate was also more resistant to the action of denaturant agents such as urea and sodium dodecylsulfate. We conclude that modification of enzymes by the anionic polysaccharide carboxymethylcellulose might be a useful method for improving enzyme stability under various denaturing conditions. © 1999 Society of Chemical Industry     

Production and purification of a maltose-producing amylase from Bacillus subtilis IMD 198

A strain of Bacillus subtilis (IMD 198) isolated from peat degraded starch to maltose with little production of glucose and other products. Highest levels of enzyme were achieved in a salts medium containing soya bean meal and starch. The enzyme was purified by precipitation with isopropanol, adsorption on calcium phosphate gel and fractionation on DEAE-and CM-cellulose ion-exchange resins. The latter chromatographic procedure removed a contaminating activity that produced dextrins as end-products from starch or amylose. The action pattern of the purified, major enzyme activity indicates that it may be β-amylase.     

Soybean oil based resin: A new tool for improved immobilization of α‐amylase

Acrylated epoxidized soybean resin has been utilized to immobilize the α‐amylase via UV‐curing technique. Among the numerous methods that exist for enzyme immobilization, entrapment and covalent binding are the focus of this study. The properties of immobilized enzyme were investigated and compared with those of the free enzyme. Upon immobilization by the two methods, the catalytic properties of the enzyme were not considerably changed as compared with that of nonimmobilized form; only the pH profile was broadened for the immobilized enzyme. The free enzyme lost its activity completely in 20 days, where as storage and repeated usage capability experiments demonstrated higher stability for the immobilized form. Immobilized enzyme prepared by attachment method possesses relatively higher activity compared with the activity of those obtained by entrapment method. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 4757–4761, 2006     

Ruthenium(II)‐Catalyzed Protocol for Preparation of Diverse α,β‐ and β,β‐Dihaloenones from Diazodicarbonyls

Efficient one‐step syntheses of α,β‐ and β,β‐dihaloenones were achieved by ruthenium(II)‐catalyzed reactions between cyclic or acyclic diazodicarbonyl compounds and oxalyl chloride or oxalyl bromide in moderate to good yields. This methodology offers several significant advantages, which include ease of handling, mild reaction conditions, one‐step reaction, and the use of an effective and non‐toxic catalyst. The synthesized compounds were further transformed into highly functionalized novel molecules bearing aromatic rings on the enone moiety using the Suzuki reaction.

     

Kinetics of antioxidant action of α‐ and γ‐toco‐pherols in sunflower and soybean triacylglycerols

A kinetic analysis was performed to evaluate the antioxidant behavior of α‐ and γ‐to‐copherols (5—2000 ppm) in purified triacylglycerols obtained from sunflower oil (TGSO) and soybean oil (TGSBO) at 100 °C. Different kinetic parameters were determined, viz. the stabilization factor as a measure of effectiveness, the oxidation rate ratio as a measure of strength, and the antioxidant activity which combines the other two parameters. In the low concentration range (up to 400 ppm in TGSBO and up to 700 ppm in TGSO) α‐tocopherol was a more active antioxidant than γ‐tocopherol whereas the latter was more active at higher concentrations. It has been found that the different activity of the tocopherols is not due to their participation in chain initiation reactions, but that the loss of antioxidant activity at high tocopherol concentrations is due to their consumption in side reactions. The rates of these reactions are higher in TGSBO than in TGSO. Both α‐tocopherol itself and its radicals participated more readily in side reactions than γ‐tocopherol and its radicals. Both α‐ and γ‐tocopherol reduce lipid hydroperoxides, thus generating alkoxyl radicals which are able to amplify the rate of lipid oxidation by participating in chain propagation reactions.     

Cationic copolymers of α,β‐poly‐(N‐2‐hydroxyethyl)‐DL‐aspartamide (PHEA) and α,β‐polyasparthylhydrazide (PAHy): synthesis and characterization

In the present study the derivatization of two water‐soluble synthetic polymers, α,β‐poly(N‐2‐hydroxyethyl)‐DL ‐aspartamide (PHEA) and α,β‐polyasparthylhydrazide (PAHy), with glycidyltrimethylammonium chloride (GTA) is described. This reaction permits the introduction of positive charges in the macromolecular chains of PHEA and PAHy in order to make easier the electrostatic interaction with DNA. Different parameters affect the reaction of derivatization, such as GTA concentration and reaction time. PHEA reacts partially and slowly with GTA; on the contrary the reaction of PAHy with GTA is more rapid and extensive. The derivatization of PHEA and PAHy with GTA is a convenient method to introduce positive groups in their chains and it permits the preparation of interpolyelectrolyte complexes with DNA. © 2000 Society of Chemical Industry     

Direct Decarboxylative Alkynylation of α,α‐Difluoroarylacetic Acids under Transition Metal‐Free Conditions

An efficient and generally applicable protocol for decarboxylative coupling of α,α‐difluoroarylacetic acids with ethynylbenziodoxolone (EBX) reagents has been developed, affording α,α‐difluoromethylated alkynes bearing various functional groups in moderate to excellent yields. Remarkably, this potassium persulfate (K₂S₂O₈)‐promoted reaction employs water as solvent under transition metal‐free conditions, thus providing a green synthetic approach to α,α‐difluoromethylated alkynes.

     

Highly Enantioselective Phase‐Transfer Catalytic α‐Alkylation of α‐tert‐Butoxycarbonyllactams: Construction of β‐Quaternary Chiral Pyrrolidine and Piperidine Systems

A new enantioselective α‐alkylation of α‐tert‐butoxycarbonyllactams for the construction of β‐quaternary chiral pyrrolidine and piperidine core systems is reported. α‐Alkylations of N‐methyl‐α‐tert‐butoxycarbonylbutyrolactam and N‐diphenylmethyl‐α‐tert‐butoxycarbonylvalerolactam under phase‐transfer catalytic conditions (solid potassium hydroxide, toluene, −40 °C) in the presence of (S,S)‐3,4,5‐trifluorophenyl‐3,3′,5,5′‐tetrahydro‐2,6‐bis(3,4,5‐trifluorophenyl)‐4,4′‐spirobi[4H‐dinaphth[2,1‐c:1′,2′‐e]azepinium] bromide [(S,S)‐NAS Br] (5 mol%) afforded the corresponding α‐alkyl‐α‐tert‐butoxycarbonyllactams in very high chemical (up to 99%) and optical yields (up to 98% ee). Our new catalytic systems provide attractive synthetic methods for pyrrolidine‐ and piperidine‐based alkaloids and chiral intermediates with β‐quaternary carbon centers.