Laccases of Pleurotus sapidus

Characterization and cloning

authored by
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.

Organisation(s)
Institute of Food Chemistry
External Organisation(s)
Helmholtz Centre for Infection Research (HZI)
Type
Article
Journal
Journal of Agricultural and Food Chemistry
Volume
53
Pages
9498-9505
No. of pages
8
ISSN
0021-8561
Publication date
01.11.2005
Publication status
Published
Peer reviewed
Yes
ASJC Scopus subject areas
Chemistry(all), Agricultural and Biological Sciences(all)
Sustainable Development Goals
SDG 7 - Affordable and Clean Energy
Electronic version(s)
https://doi.org/10.1021/jf052012f (Access: Unknown)