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Catalytic properties of a highly thermoactive polygalacturonase from the mesophilic fungus Penicillium occitanis and use in juice clarification

dc.contributor.authorTOUNSI, H.
dc.contributor.authorSASSI, A. H.
dc.contributor.authorBEN ROMDHANE, Z.
dc.contributor.authorLAJNEF, M.
dc.contributor.authorDUPUY, J. W.
dc.contributor.authorLAPAILLERIE, D.
dc.contributor.authorLOMENECH, A. M.
dc.contributor.authorBONNEU, M.
dc.contributor.authorGARGOURI, A.
dc.contributor.authorHADJ-TAIEB, N.
dc.date.accessioned2020-09-03T07:56:22Z
dc.date.available2020-09-03T07:56:22Z
dc.date.issued2016
dc.identifier.issn1381-1177
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10883
dc.description.abstractEnA new polygalacturonase (PG1) is purified to homogeneity from the hyper-pectinolytic mutant (CT1) of Penicillium occitanis by using two chromatographic steps. The purified PGI exhibited a very high specific activity toward PGA, namely 57533.2 U/mg of protein and a high optimal temperature, 70 degrees C. In our knowledge, it is one of the highest temperature optima described till now, even among those reported for thermophilic fungi; recalling here that our fungus is a mesophilic one. The N-terminal sequence was almost identical to that deduced from the previously cloned pga1 gene. The mass spectrometry analysis of PG1 further confirmed its belonging to the pga1 gene. As the peptide sequence of the pga1 bears the signature of endopolygalacturonases, we brought in this work evidences that it belongs to enzymes that hydrolyze pectin by endo-fashion. Indeed, during the hydrolysis of polygalacturonic acid by PG1, the viscosity drops very quickly while reducing sugars were released very slowly. In addition, thin layer chromatography showed that mainly oligosaccharides were released from PGA, namely tetra and trigalacturonic acids. The purified PGI was able to enhance the clarification of citrus juice. Considering all these properties, this novel fungal would be an interesting biocatalyst for future application in fruit and vegetable transformation. (C) 2016 Elsevier B.V. All rights reserved.
dc.language.isoen
dc.title.enCatalytic properties of a highly thermoactive polygalacturonase from the mesophilic fungus Penicillium occitanis and use in juice clarification
dc.typeArticle de revue
dc.identifier.doi10.1016/j.molcatb.2016.02.012
dc.subject.halChimie/Matériaux
bordeaux.journalJournal of Molecular Catalysis B-Enzymatic
bordeaux.page56-66
bordeaux.volume127
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248*
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN, UMR 5248)
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
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