Laccases of Pleurotus sapidus

Characterization and cloning

verfasst von

Diana Linke, Henning Bouws, Thilo Peters, Manfred Nimtz, Ralf G. Berger, Holger Zorn

Abstract

Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.

Organisationseinheit(en)

Institut für Lebensmittelchemie

Externe Organisation(en)

Helmholtz-Zentrum für Infektionsforschung GmbH (HZI)

Typ

Artikel

Journal

Journal of Agricultural and Food Chemistry

Band

53

Seiten

9498-9505

Anzahl der Seiten

8

ISSN

0021-8561

Publikationsdatum

01.11.2005

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Chemie (insg.), Agrar- und Biowissenschaften (insg.)

Ziele für nachhaltige Entwicklung

SDG 7 – Erschwingliche und saubere Energie

Elektronische Version(en)

https://doi.org/10.1021/jf052012f (Zugang: Unbekannt)