Agarase cocktail from agar polysaccharide utilization loci converts homogenized Gelidium amansii into neoagarooligosaccharides. (1st August 2021)

• Record Type: Journal Article
• Authors: Song, Tao; Wang, Xiaotao; Wu, Minghao; Zhao, Kelei; Wang, Xinrong; Chu, Yiwen; Lin, Jiafu
• Is Part Of: Food chemistry. Volume 352(2021)
• Publication Date: 2021-08-01
• Subjects: Neoagarooligosaccharide -- Polysaccharide utilization loci -- Agarase -- Enzyme cocktail; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128685
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Homogenization releases agar molecules from Gelidium amansii. Agarases are discovered using predicted agar polysaccharide utilization loci. Process causes no damage to other nutrition. Enzyme supported one step process is time saving, cost saving and energy saving. Abstract: Neoagarooligosaccharides (NAOs) are drawing more and more attention because of their numerous bioactivities, yet limited number of agarases impedes NAOs production from red algae. In this study, predicted agar polysaccharide utilization loci (agar-PUL) were firstly used as inventory for agarase. 6 agarases were identified from agar-PULs and two of them were successfully expressed and analyzed. Then enzyme cocktail (GH16-1:GH16-2:Aga50D = 2:1:1) was proved to have highest synergistic effect. Finally homogenization was applied to G. amansii and proved to be an efficient way to release agar from tissues. When liquid-to-solid ratio was 9 g/150 mL, homogenization time was 20 min, and enzyme cocktail loading was 150 U/150 mL, maximum NAOs production (90.2 mg per 9 g wet G. amansii ) could be achieved. Enzyme supported one-step process (ESOP) proposed in study is environment-friendly, time saving, cost saving and none-destructive, therefore has a potential industrial application in red algae utilization.