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Industrial fungal metabolites enzymes lipases

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Lipases are enzymes that catalyze the hydrolysis of triglycerides. They are produced by many plants, animals, and microorganisms. Fungal sources of lipases include Aspergillus oryzae, Candida antarctica, Rhizopus, and Thermomyces lanuginosus. Lipases have a catalytic mechanism where serine performs a nucleophilic attack on the ester bond, forming an acyl-enzyme intermediate and releasing an alcohol. A second nucleophilic attack by water then hydrolyzes the intermediate. Lipases have many industrial uses including in foods, dairy, detergents, biodiesel production, and pharmaceuticals due to their ability to function under

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Industrial fungal metabolites Enzymes- Lipases V.S.Patil Associate Professor, Department of Botany Shri Shivaji College of Arts, Commerce,& Science Akola
Introduction- •Lipase was first discovered in pancreatic juice in the year 1856 by Claude Bernard. •Lipases were first demonstrated in plants seeds. •Animal pancreatic extracts were traditionally used as the source of lipase for commercial applications. •Lipases are triacylglycerol acylhydrolases that catalyze the hydrolysis of triacylglycerol to glycerol and fatty acids. •They are produced by several plants, animals and microorganisms. •It can catalyze a variety of chemical reactions which include esterification, trans-esterification, acidolysis and aminolysis. •Lipase is frequently used to catalyze the hydrolysis of wide non- natural substrates in order to obtain enantio- and regio selective substrates. •Substrates -Soya bean oil, Olive oil cake-Bagasse, Babassu oil cake, Egg yolk, Almond meal, Sunflower oil, Oleic acid, Wheat bran, Sesame oil, Rice bran oil, Palm oil mill, Corn steep liquor, yeast extract, and peptone have been reported as best nitrogen sources.
Types- Class-GX, GGGX, and Y five different subclasses, two in the GX class, two in the GGGX class and one in the Y class
Structure- All lipases have a α/β- hydrolase fold, a catalytic triad (Ser-His-Asp/Glu) and a lid covering the active site. During activation, the lid covering the active site gets displaced; this opens up the binding pocket, and the active site becomes accessible to the substrate.
Industrial fungal metabolites enzymes lipases
Fungal sources- Thermomyces lanuginosus, Aspergillus oryzae, Rhizopus, Penicillium, Mucor, Ashbya, Geotrichum, Beauveria, Humicola, Fusarium, Acremonium, Alternaria, Eurotrium and Ophiostoma, Candida rugosa, Candida antarctica, T. lanuginosus, Rhizomucor miehei, Pseudomonas, Mucor and Geotrichum, Colletotrichum gloesporioides.
Catalytic mechanism of lipases- • First nucleophilic attack of the serine on the carbonyl carbon of the ester bond, yielding a covalent acyl-enzyme intermediate and releasing an alcohol, i.e. a diacylglycerol would be released after forming a hydroxyl group in a triacylglycerol molecule. •This step is stabilized by the other two residues of the active site, histidine and aspartic acid. • Then, a second nucleophilic attack occurs when the acyl- enzyme intermediate is hydrolyzed by water, finally forming a carboxylic acid.
Industrial fungal metabolites enzymes lipases
Properties of lipases- Biodegradability, high specificity, high catalytic efficiency , temperature (10 to 96°C.) Ph dependency (4.0 to 11.0), activity in organic solvents and nontoxic nature, ability to utilize all mono-, di-, and tri-glycerides as well as the free fatty acids in transesterification, low product inhibition, high activity/yield in nonaqueous media, low reaction time, resistance to altered temperature, pH, alcohol and reusability of immobilized enzyme. It carry out reactions under mild conditions of pH and temperature and this reduces energy required to direct reactions at unusual temperatures and pressures.
Uses- 1.Food, food additives (flavor modification eg.- meat, vegetables, fruit, baked foods for flavor improvement, Shelf-life extension, volume improvement; milk products, in beer, sake, wine to Improved aroma) 2.Dairy (for the cheese manufacturing industry, flavor of blue cheese & butter Hydrolysis of milk fat, cheese ripening, modification of butter fat 3.Detergent 4.Pharmaceutical (digestion of oils and fats in foods) 5. Biodiesel production. 6. Leather (removal of lipids from animal skins) 7. Textile 8.Cosmetic (removal of lipids), 9.Paper Industry 10. Oleo-chemicals, fine chemicals (synthesis of esters), 11.Waste water treatment (decomposition and removal of oil substances). 12. Medicine (blood triglyceride assay) 13. Esterification of functionalized phenols for synthesis of lipophilic antioxidants in sunflower oil.
14. Production of trans-fatty acid free margarines. 15.Food dressings for Quality improvement Mayonnaise, dressings and whippings. 16. Lipase acts as biosensors which generate glycerol from the triacylglycerol in the analytical sample and to quantify the released glycerol by an enzymatic method. It is used for the determination of triglycerides and blood cholesterol. It is also used for the determination of lipids for the clinical diagnosis. Lipase was also used as a amperometric sensor.
Industrial fungal metabolites enzymes lipases

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Industrial fungal metabolites enzymes lipases

  • 1. Industrial fungal metabolites Enzymes- Lipases V.S.Patil Associate Professor, Department of Botany Shri Shivaji College of Arts, Commerce,& Science Akola
  • 2. Introduction- •Lipase was first discovered in pancreatic juice in the year 1856 by Claude Bernard. •Lipases were first demonstrated in plants seeds. •Animal pancreatic extracts were traditionally used as the source of lipase for commercial applications. •Lipases are triacylglycerol acylhydrolases that catalyze the hydrolysis of triacylglycerol to glycerol and fatty acids. •They are produced by several plants, animals and microorganisms. •It can catalyze a variety of chemical reactions which include esterification, trans-esterification, acidolysis and aminolysis. •Lipase is frequently used to catalyze the hydrolysis of wide non- natural substrates in order to obtain enantio- and regio selective substrates. •Substrates -Soya bean oil, Olive oil cake-Bagasse, Babassu oil cake, Egg yolk, Almond meal, Sunflower oil, Oleic acid, Wheat bran, Sesame oil, Rice bran oil, Palm oil mill, Corn steep liquor, yeast extract, and peptone have been reported as best nitrogen sources.
  • 3. Types- Class-GX, GGGX, and Y five different subclasses, two in the GX class, two in the GGGX class and one in the Y class
  • 4. Structure- All lipases have a α/β- hydrolase fold, a catalytic triad (Ser-His-Asp/Glu) and a lid covering the active site. During activation, the lid covering the active site gets displaced; this opens up the binding pocket, and the active site becomes accessible to the substrate.
  • 6. Fungal sources- Thermomyces lanuginosus, Aspergillus oryzae, Rhizopus, Penicillium, Mucor, Ashbya, Geotrichum, Beauveria, Humicola, Fusarium, Acremonium, Alternaria, Eurotrium and Ophiostoma, Candida rugosa, Candida antarctica, T. lanuginosus, Rhizomucor miehei, Pseudomonas, Mucor and Geotrichum, Colletotrichum gloesporioides.
  • 7. Catalytic mechanism of lipases- • First nucleophilic attack of the serine on the carbonyl carbon of the ester bond, yielding a covalent acyl-enzyme intermediate and releasing an alcohol, i.e. a diacylglycerol would be released after forming a hydroxyl group in a triacylglycerol molecule. •This step is stabilized by the other two residues of the active site, histidine and aspartic acid. • Then, a second nucleophilic attack occurs when the acyl- enzyme intermediate is hydrolyzed by water, finally forming a carboxylic acid.
  • 9. Properties of lipases- Biodegradability, high specificity, high catalytic efficiency , temperature (10 to 96°C.) Ph dependency (4.0 to 11.0), activity in organic solvents and nontoxic nature, ability to utilize all mono-, di-, and tri-glycerides as well as the free fatty acids in transesterification, low product inhibition, high activity/yield in nonaqueous media, low reaction time, resistance to altered temperature, pH, alcohol and reusability of immobilized enzyme. It carry out reactions under mild conditions of pH and temperature and this reduces energy required to direct reactions at unusual temperatures and pressures.
  • 10. Uses- 1.Food, food additives (flavor modification eg.- meat, vegetables, fruit, baked foods for flavor improvement, Shelf-life extension, volume improvement; milk products, in beer, sake, wine to Improved aroma) 2.Dairy (for the cheese manufacturing industry, flavor of blue cheese & butter Hydrolysis of milk fat, cheese ripening, modification of butter fat 3.Detergent 4.Pharmaceutical (digestion of oils and fats in foods) 5. Biodiesel production. 6. Leather (removal of lipids from animal skins) 7. Textile 8.Cosmetic (removal of lipids), 9.Paper Industry 10. Oleo-chemicals, fine chemicals (synthesis of esters), 11.Waste water treatment (decomposition and removal of oil substances). 12. Medicine (blood triglyceride assay) 13. Esterification of functionalized phenols for synthesis of lipophilic antioxidants in sunflower oil.
  • 11. 14. Production of trans-fatty acid free margarines. 15.Food dressings for Quality improvement Mayonnaise, dressings and whippings. 16. Lipase acts as biosensors which generate glycerol from the triacylglycerol in the analytical sample and to quantify the released glycerol by an enzymatic method. It is used for the determination of triglycerides and blood cholesterol. It is also used for the determination of lipids for the clinical diagnosis. Lipase was also used as a amperometric sensor.