Fermentation Kinetics of Media Optimization for the Production of Alpha Amylase by a New Isolate of Aspergillus Oryzae

The present study is concerned with the isolation and screening of different strains of Aspergillus oryzae for the production of alpha amylase. Ninety strains were isolated from soil and tested for the production of alpha amylase in shake flasks. Of all the strains tested, Aspergillus oryzae GCB-32 and Aspergillus oryzae GCB-35 gave maximum production of alpha amylase. Different culture media were screened for the production of alpha amylase by these two strains. M1 medium containing starch, yeast extract, NH₄Cl, MgSO₄·7H₂O and CaCl₂ gave the maximum production of alpha amylase by both the strains Aspergillus oryzae GCB-32 and Aspergillus oryzae GCB-35.Kinetic analysis revealed that the values of product yield coefficient(Y_p/x) and specific product yield coefficient(q_p) were found highly significant(p≤0.05) when medium M1 was used for the enzyme production.     

Impacts of nutritional technology on feeds offered to horses: A review of effects of processing on voluntary intake,digesta characteristics and feed utilisation

Advances in feed processing technology applied to diet systems for ruminant livestock have been used extensively in the equine feed industry. The translation of these technologies is an important area of interest for the feed processing industry servicing the various sectors of the equine industry such as feeds for the racing, meat, milk and urine production, as well as supplements for leisure horse use. However, there are few reviews examining impacts of feed processing technologies on the processes controlling voluntary intake or utilisation of processed feeds by horses. In this paper, some of the specific features of feeds and impacts of feed processing on factors controlling meal pattern, frequency and size, and digestive physiology will be addressed. Three main areas are examined in this review, being impacts of feed processing on processes of “information gathering” (sensory and nutritional knowledge) by the horse, eating behaviour of the horse offered processed feeds (notably issues of preference and control of short-term ingestion rate), and implications of constraints of digestive physiology, process and function on voluntary intake and digestibility of processed feeds. The review highlights areas of future research and development for nutritional technology to increase knowledge of interactions between equine physiology and feed processing to enhance efficiency of capture of nutrients and maintain the welfare of horses managed in the housed environment.     

淀粉酶高产菌株的筛选、紫外诱变及产酶条件优化

【背景】提高淀粉酶的稳定性进而适应多变的工业生产条件,是淀粉酶开发的重要方向。【目的】淀粉酶在食品加工、布料退浆、酿酒制造、养殖等领域都有广泛的应用,但目前生产用的淀粉酶来源单一,在溶液中的稳定性较差,需要扩大淀粉酶来源,增强酶的稳定性,使其进一步适应复杂多变的工业生产环境。【方法】利用选择培养基在三门峡黄河湿地表层土样中筛选得到20株具有淀粉酶活性的菌株,采用杯碟法检测粗酶液的活性并对其中活性最高的3株菌进行鉴定,对其中酶活性最高的菌株运用紫外照射的方式进行诱变并测定致死率,选择突变后酶活最高的菌株,优化培养条件,并测定突变后淀粉酶的活性和作用条件范围。利用3,5-二硝基水杨酸（3,5-dinitrosalicylic acid,DNS）法测定诱变前后酶活并进行活性对比。【结果】在三门峡黄河湿地表层土壤中筛选得到3株淀粉酶活性较高的菌株并编号S03、S08和S17。根据16S rRNA基因序列比对、革兰氏染色形态观察结合生理生化分析显示,菌株S03、S08和S17分别为Aeromonas、Exiguobacterium和Bacillus,其淀粉酶最适NaCl浓度是10%-12%,最适...     

Potential of the bean α‐amylase inhibitor αAI‐1 to inhibit α‐amylase activity in true bugs (Hemiptera)

True bugs (Hemiptera) are an important pest complex not controlled by Bt‐transgenic crops. An alternative source of resistance includes inhibitors of digestive enzymes, such as protease or amylase inhibitors. αAI‐1, an α‐amylase inhibitor from the common bean, inhibits gut‐associated α‐amylases of bruchid pests of grain legumes. Here we quantify the in vitro activity of α‐amylases of 12 hemipteran species from different taxonomic and functional groups and the in vitro inhibition of those α‐amylases by αAI‐1. α‐Amylase activity was detected in all species tested. However, susceptibility to αAI‐1 varied among the different groups. α‐Amylases of species in the Lygaeidae, Miridae and Nabidae were highly susceptible, whereas those in the Auchenorrhyncha (Cicadellidae, Membracidae) had a moderate susceptibility, and those in the Pentatomidae seemed to be tolerant to αAI‐1. The species with αAI‐1 susceptible α‐amylases represented families which include both important pest species but also predatory species. These findings suggest that αAI‐1‐expressing crops have potential to control true bugs in vivo.     

Effect of neohesperidin dihydrochalcone on the activity and stability of alpha‐amylase: a comparative study on bacterial,fungal, and mammalian enzymes

Neohesperidin dihydrochalcone (NHDC) was recently introduced as an activator of mammalian alpha‐amylase. In the current study, the effect of NHDC has been investigated on bacterial and fungal alpha‐amylases. Enzyme assays and kinetic analysis demonstrated the capability of NHDC to significantly activate both tested alpha‐amylases. The ligand activation pattern was found to be more similar between the fungal and mammalian enzyme in comparison with the bacterial one. Further, thermostability experiments indicated a stability increase in the presence of NHDC for the bacterial enzyme. In silico (docking) test locates a putative binding site for NHDC on alpha‐amylase surface in domain B. This domain shows differences in various alpha‐amylase types, and the different behavior of the ligand toward the studied enzymes may be attributed to this fact. Copyright © 2015 John Wiley & Sons, Ltd.     

Structural analysis of CPF_2247, a novel α-amylase from Clostridium perfringens

CPF_2247 from Clostridium perfringens ATCC 13124 was identified as a putative carbohydrate‐active enzyme by its low sequence identity to endo‐β‐1,4‐glucanases belonging to family 8 of the glycoside hydrolase classification. The X‐ray crystal structure of CPF_2247 determined to 2.0 Å resolution by single‐wavelength anomalous dispersion using seleno‐methionine‐substituted protein revealed an (α/α)₆ barrel fold. A large cleft on the surface of the protein contains residues that are structurally conserved with key elements of the catalytic machinery in clan GH‐M glycoside hydrolases. Assessment of CPF_2247 as a carbohydrate‐active enzyme disclosed α‐glucanase activity on amylose, glycogen, and malto‐oligosaccharides. Proteins 2011;. © 2011 Wiley‐Liss, Inc.     

In vitro alpha-amylase inhibition and in vivo antioxidant potential of Amaranthus spinosus in alloxan-induced oxidative stress in diabetic rats

Amaranthus spinosus Linn. (Amaranthaceae), commonly known as “Mulluharivesoppu” in Kannada, is used in the Indian traditional system of medicine for the treatment of diabetes. The present study deals with the scientific evaluation of alpha amylase and the antioxidant potential of methanol extract of A. spinosus (MEAS). The aim of this study was to investigate in vitro alpha-amylase enzyme inhibition by CNPG3 (2-chloro-4-nitrophenol α-d-maltotrioside) and in vivo antioxidant potential of malondialdehyde (MDA), glutathione (GSH), catalase (CAT) and total thiols (TT) in alloxan-induced diabetic rats of a methanolic extract of A. spinosus. Blood sugar was also determined in MEAS-treated alloxan-induced diabetic rats. MEAS showed significant inhibition of alpha-amylase activity and IC₅₀ 46.02 μg/ml. Oral administration of MEAS (200 and 400 mg/kg) for 15 days showed significant reduction in the elevated blood glucose, MDA and restores GSH, CAT and TT levels as compared with a diabetic control. The present study provides evidence that the methanolic extract of A. spinosus has potent alpha amylase, anti-diabetic and antioxidant activities.     

转TrxS基因啤酒大麦种子中硫氧还蛋白h与淀粉酶活性变化

导入TrxS基因后,转基因大麦籽粒的硫氧还蛋白h活性明显提高;淀粉酶活性也明显提高,其中α-淀粉酶活性在开花后30d提高了3倍以上,随着籽粒的发育,转基因对α-淀粉酶活性影响作用减少,对β-淀粉酶活性的影响有同样的趋势;转基因大麦种子发芽势明显提高。说明TrxS基因有望改善啤酒大麦的制麦特性和品质特性。     

Suppression of α‐amylase genes improves quality of rice grain ripened under high temperature

High temperature impairs rice (Oryza sativa) grain filling by inhibiting the deposition of storage materials such as starch, resulting in mature grains with a chalky appearance, currently a major problem for rice farming in Asian countries. Such deterioration of grain quality is accompanied by the altered expression of starch metabolism‐related genes. Here we report the involvement of a starch‐hydrolyzing enzyme, α‐amylase, in high temperature‐triggered grain chalkiness. In developing seeds, high temperature induced the expression of α‐amylase genes, namely Amy1A, Amy1C, Amy3A, Amy3D and Amy3E, as well as α‐amylase activity, while it decreased an α‐amylase‐repressing plant hormone, ABA, suggesting starch to be degraded by α‐amylase in developing grains under elevated temperature. Furthermore, RNAi‐mediated suppression of α‐amylase genes in ripening seeds resulted in fewer chalky grains under high‐temperature conditions. As the extent of the decrease in chalky grains was highly correlated to decreases in the expression of Amy1A, Amy1C, Amy3A and Amy3B, these genes would be involved in the chalkiness through degradation of starch accumulating in the developing grains. The results show that activation of α‐amylase by high temperature is a crucial trigger for grain chalkiness and that its suppression is a potential strategy for ameliorating grain damage from global warming.