一株可同时降解多种高环PAHs的丝状真菌——宛氏拟青霉(Paecilomyces variotii)

采用液体培养的方法,分离纯化了丝状真菌宛氏拟青霉(Paecilomyces variotii)并研究了其对苯并[a]蒽、苯并[a]芘、苯并[b]荧蒽、苯并[k]荧蒽、茚并[1,2,3-cd]芘的降解效果.结果表明:接种处理30 d,该菌株对混合体系中5种PAHs的降解率为16.1%～24.6%,而对单一体系中的降解率为10.4%～33.3%;同时,对单一与混合体系中PAHs的降解作用存在一定差异,苯并[k]荧蒽和苯并[b]荧蒽在单一体系中降解率增大,而其他种类的则减小.本研究结果为高环多环芳烃共代谢机理研究和多环芳烃复合污染水土环境的生物修复提供了一种新的种质资源.     

Biotransformation of p-coumaric acid by Paecilomyces variotii

AIMS: To investigate the biotransformation of p-coumaric acid into p-hydroxybenzoic acid (p-HBA) by Paecilomyces variotii Bainier MTCC 6581. METHODS AND RESULTS: As a result of p-coumaric acid degradation by P. variotii, three phenolic metabolites, p-hydroxybenzaldehyde (p-HBAld), p-HBA and protocatechuic acid were formed. These phenolics were detected using TLC and HPLC. The identity of p-HBA and p-HBAld was further confirmed by mass spectrometry. Various analyses showed that 10.0 mmol l(-1) concentration of p-coumaric acid produced a maximum amount of p-hydroxybenzoic acid, 200 mg l(-1), into the medium at 37 degrees C with high-density cultures. CONCLUSIONS: A catabolic pathway of p-coumaric acid by the fungus P. variotii is suggested for the first time. During the process of p-coumaric acid degradation, p-HBA accumulated in the medium as the major degradation product. SIGNIFICANCE AND IMPACT OF THE STUDY: Microbial degradation of cinnamic acid and hydroxycinnamic acid has continued to be the focus of intensive study. The main goal was to identify the microbial species capable of converting these substances into commercially value-added products such as benzoic acid derivatives or aromatic aldehydes.     

Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

Due its innate ability to produce extracellular enzymes which can provide eco‐friendly solutions for a variety of biotechnological applications, Paecilomyces variotii is a potential source of industrial bioproducts. In this review, we report biotechnological records on the biochemistry of different enzymes produced by the fermentation of the P. variotii fungus, including tannases, phytases, cellulases, xylanases, chitinases, amylases and pectinases. Additionally, the main physicochemical properties which can affect the enzymatic reactions of the enzymes involved in the conversion of a huge number of substrates to high‐value bioproducts are described. Despite all the background information compiled in this review, more research is required to consolidate the catalytic efficiency of P. variotii, which must be optimized so that it is more accurate and reproducible on a large scale.     

Tannase production by Paecilomyces variotii

Surface response methodology was applied to the optimization of the laboratory scale production of tannase using a lineage of Paecilomyces variotii. A preliminary study was conducted to evaluate the effects of variables, including temperature ( degrees C), residue (%) (coffee husk:wheat bran), tannic acid (%) and salt solutions (%) on the production of tannase during 3, 5 and 7 days of fermentation. Among these variables, temperature, residues and tannic acid had significant effects on tannase production. The variables were optimized using surface response methodology. The best conditions for tannase production were: temperature (29-34 degrees C); tannic acid (8.5-14%); % residue (coffee husk:wheat bran 50:50) and incubation time of 5 days. The supplementation of external nitrogen and carbon sources at 0.4%, 0.8% and 1.2% concentration on tannase production were studied in the optimized medium. Three different nitrogen sources included yeast extract, ammonia nitrate and sodium nitrate along with carbon source (starch) were studied. Only ammonia nitrate showed a significant effect on tannase production. After the optimization process, the tannase activity increased 8.6-fold.     

New butenolide derivatives from the marine-derived fungus Paecilomyces variotii with DPPH radical scavenging activity

Bioassay-guided fractionation of the marine-derived endophytic fungus Paecilomyces variotii resulted in the isolation of two new butenolides, namely, butyrolactone IX (1) and aspulvinone O (7), together with eight known related congeners, butyrolactones I, IV, V, and VI (2–5), aspernolide A (6), and aspulvinones H, C, and D (8–10). Their structures were elucidated on the basis of detailed spectroscopic analysis and by comparison with literature data. All of the isolated butenolides were tested for their activity against DPPH radicals and the results showed that butyrolactones (1–6) possessed potent activity with IC₅₀ values ranging from 38.0 to 186.3 μM, while aspulvinones (7–10) exhibited significant activities with IC₅₀ values ranging from 11.6 to 29.4 μM, which are stronger than that of the positive control BHT (with IC₅₀ 117.7 μM). The preliminary structure–activity relationship was discussed.     

Oxidation of syringic acid by extracellular peroxidase of white-rot fungus,Pleurotus ostreatus

The oxidative degradation of syringic acid by the extracellular peroxidase ofPleurotus ostreatus was studied. Three products formed in the oxidation of syringic acid by the peroxidase in the presence of O₂ and H₂O₂ were identified as 2,6-dimethoxyphenol, 2,6-dimethoxy-1,4-dihydroxybenzene, and 2,6-dimethoxy-1,4-benzoquinone. A free radical was detected as the reaction intermediate of the extracellular peroxidase-catalyzed oxidation of acetosyringone. These results can be explained by mechanisms involving the production of a phenoxy radical and subsequent decarboxylation. This is the first time that 2,6-dimethoxyphenol has been identified in extracellular peroxidase-catalyzed reactions.     

Metabolism of Ferulic Acid by Paecilomyces variotii and Pestalotia palmarum

Ferulic acid metabolism was studied in cultures of two micromycetes producing different amounts of phenol oxidases. In cultures of the low phenol oxidase producer Paecilomyces variotii, ferulic acid was decarboxylated to 4-vinylguaiacol, which was converted to vanillin and then either oxidized to vanillic acid or reduced to vanillyl alcohol. Vanillic acid underwent simultaneously an oxidative decarboxylation to methoxyhydroquinone and a nonoxidative decarboxylation to guaiacol. Methoxyhydroquinone and guaiacol were demethylated to yield hydroxyquinol and catechol, respectively. Catechol was hydroxylated to pyrogallol. Degradation of ferulic acid by Paecilomyces variotii proceeded mainly via methoxyhydroquinone. The high phenol oxidase producer Pestalotia palmarum catabolized ferulic acid via 4-vinylguaiacol, vanillin, vanillyl alcohol, vanillic acid, and methoxyhydroquinone. However, the main reactions observed with this fungus involved polymerization reactions.     

Amino acid transport by the filamentous fungus Arthrobotrys conoides

Uptake of l-valine by germinated spores of Arthrobotrys conoides has all the characteristics of a system of transport that requires an expenditure of energy by the cells. It is dependent on temperature and has an energy of activation of 16,000 cal/mole. Uptake is optimal at pH 5 to 6. l-Valine accumulated against a concentration gradient and is not lost from the cells by leakage or exchange. The process requires energy supplied by the metabolic reactions that are inhibited by catalytic amounts of 2,4-dinitrophenol and azide. The kinetics of the system are consistent with a mechanism of transport that depends on a limited number of sites on the cell surface, and the Michaelis constant for the system is 1.5 x 10(-5) to 7.5 x 10(-5)m. Modification of the amino or carboxyl group abolishes l-valine uptake. The process is competitively inhibited by d-valine, glycine, and other neutral amino acids (K(i) = 1.5 x 10(-5) to 4.0 x 10(-5)m), indicating a lack of stereospecificity, and also indicating that aliphatic side chain is not required for binding with the carrier. The transport system has less affinity for acidic amino acids (glutamic and aspartic acids) than neutral amino acids, and a greater affinity for basic amino acids (histidine, lysine, and arginine). The range of affinity is in the order of 100, as measured in terms of K(i) values for various compounds. The data presented provide suggestive evidence that the uptake by A. conoides of all amino acids except proline is mediated by a single carrier system that possesses an overall negative charge.     

Production of eicosapentaenoic acid by the filamentous fungus Pythium irregulare

Because of the diversity of their lipids and fatty acid biosynthetic pathways, lower fungi may find utilization as sources of omega-3 or other polyunsaturated fatty acids (PUFA). Production of eicosapentaenoic acid (EPA) by the filamentous fungus, Pythium irregulare, has been demonstrated in 14-1 fermentors. Sweet whey permeate (lactose) was preferred over glucose as a substrate for production of a high-EPA-content lipid. Characterization of the lipid indicated that approximately 90% of the EPA was contained in the neutral lipid fraction. A specific productivity of 24.9 mg EPA/g dry biomass was achieved at 14°C, at which temperature the lipid contained 25.5% EPA and 54.2% PUFA. This is the highest mycelial EPA content for a fungal lipid that has been reported in the literature. Correspondence to: D. J. O'Brien     

Correlation of biological activity and reactor performance in biofiltration of toluene with the fungus Paecilomyces variotii CBS115145

A biofiltration system inoculated with the mold Paecilomyces variotii CBS115145 showed a toluene elimination capacity (EC) of around 250 g/m3 of biofilter/h, which was higher than the values usually reported for bacteria. P. variotii assimilated m- and p-cresols but not the o isomer. Initial toluene hydroxylation occurred both on the methyl group and through the p-cresol pathway. These results were corroborated by detecting benzyl alcohol, benzaldehyde, and p-cresol as volatile intermediates. In liquid cultures with toluene as a substrate, the activity of toluene oxygenase (TO) was 5.6 nmol of O2/min/mg of biomass, and that of benzyl alcohol dehydrogenase was 16.2 nmol of NADH/min/mg of protein. Toluene biodegradation determined from the TO activity in the biofilter depended on the biomass distribution and the substrate concentration. The specific enzymatic activity decreased from 6.3 to 1.9 nmol of O2/min/mg of biomass along the reactor. Good agreement was found between the EC calculated from the TO activity and the EC measured on the biofilter. The results were confirmed by short-time biofiltration experiments. Average EC measured in different biofiltration experiments and EC calculated from the TO activity showed a linear relation, suggesting that in the biofilters, EC was limited by biological reaction. As the enzymatic activities of P. variotii were similar to those reported for bacteria, the high performance of the fungal biofilters can possibly be explained by the increased transfer of the hydrophobic compounds, including oxygen, from the gas phase to the mycelia, overcoming the transfer problems associated with the flat bacterial biofilms.     

Heat resistance of Paecilomyces variotii in sauce and juice

It has been demonstrated that some anamorphic fungi ( Paecilomyces variotii, Fusarium sp) could cause spoilage of food products after pasteurisation. Four food-borne and one clinical isolate of P. variotii were cultivated on one solid medium and three liquid media. Their survival after heating at 80–100˚C for 0.25–15 min in sterile distilled water and curry sauce or fruit juice was investigated. Heat resistance was determined by the thermal death method in a thermostatically-controlled oil bath. The most resistant spores of P. variotii from curry sauce cultivated on malt extract agar survived 100˚C for 0.5 min in sauce; cultivated in curry sauce survived 100˚C for 15 min in water and cultivated in malt broth survived 100˚C for 5 min in water and sauce. The most resistant spores of P. variotii from juice cultivated on malt extract agar were able to survive 100˚C for 15 min in water; cultivated in juice survived 100˚C for 0.5 min in juice and suspensions from cultivation in malt broth survived 100˚C for 1.5 min in juice. Spores of the clinical strain of P. variotiifrom malt extract agar survived 95˚C for 0.33 min in water, and orange juice cultures survived 96˚C for 10 min in orange juice. It was thus found that P. variotii strains cultivated in food were better adapted to heat stress, suggesting that fungal biomass suspensions were able to survive the higher temperatures for longer time intervals than spore suspensions. Journal of Industrial Microbiology & Biotechnology (2000) 24, 227–230. Received 02 June 1999/ Accepted in revised form 05 December 1999     

The most heat-resistant conidia observed to date are formed by distinct strains of Paecilomyces variotii

Fungi colonize habitats by means of spores. These cells are stress-resistant compared with growing fungal cells. Fungal conidia, asexual spores, formed by cosmopolitan fungal genera like Penicillium, Aspergillus and Peacilomyces are dispersed by air. They are present in places where food products are stored and as a result, they cause food spoilage. Here, we determined the heterogeneity of heat resistance of conidia between and within strains of Paecilomyces variotii, a spoiler of foods such as margarine, fruit juices, canned fruits and non-carbonized sodas. Out of 108 strains, 31 isolates showed a conidial survival >10% after a 10-min-heat treatment at 59°C. Three strains with different conidial heat resistance were selected for further phenotyping. Conidia of DTO 212-C5 and DTO 032-I3 showed 0.3% and 2.6% survival in the screening respectively, while survival of DTO 217-A2 conidia was >10%. The decimal reduction times of these strains at 60°C (D₆₀ value) were 3.7 ± 0.08, 5.5 ± 0.35 and 22.9 ± 2.00 min respectively. Further in-depth analysis revealed that the three strains showed differences in morphology, spore size distributions, compatible solute compositions and growth under salt stress. Conidia of DTO 217-A2 are the most heat-resistant reported so far. The ecological consequences of this heterogeneity of resistance, including food spoilage, are discussed.     

Single cell protein production from rayon pulp will waste by Paecilomyces variotii

Prehydrolysate liquor obtained from a rayon pulp mill was used as a substrate to produce single cell protein (SCP). Ten different strains of Paecilomyces variotii were locally isolated and screened for the production of SCP from following optimization creteria: rates and yield of biomass production, rates of substrate utilization, maximum specific growth rates and total biomass formation. The optimal SCP producer was found to be P. variotii TCRDC-M5 which gave a μmax of 0.11/h and a biomass yield of 96% of the theoretical, with 95% substrate utilization and 25 g dry wt. biomass/l in the Lab. fermentor. This resulted in a 70% reduction in the BOD of the prehydrolysate.     

Purification and characterization of tannase from Paecilomyces variotii: hydrolysis of tannic acid using immobilized tannase

An extracellular tannase (tannin acyl hydrolase) was isolated from Paecilomyces variotii and purified from cell-free culture filtrate using ammonium sulfate precipitation followed by ion exchange and gel filtration chromatography. Fractional precipitation of the culture filtrate with ammonium sulfate yielded 78.7% with 13.6-folds purification, and diethylaminoethyl–cellulose column chromatography and gel filtration showed 19.4-folds and 30.5-folds purifications, respectively. Molecular mass of tannase was found 149.8 kDa through native polyacrylamide gel electrophoresis (PAGE) analysis. Sodium dodecyl sulphate–PAGE revealed that the purified tannase was a monomeric enzyme with a molecular mass of 45 kDa. Temperature of 30 to 50°C and pH of 5.0 to 7.0 were optimum for tannase activity and stability. Tannase immobilized on alginate beads could hydrolyze tannic acid even after extensive reuse and retained about 85% of the initial activity. Thin layer chromatography, high performance liquid chromatography, and ¹H-nuclear magnetic resonance spectral analysis confirmed that gallic acid was formed as a byproduct during hydrolysis of tannic acid.     

Biodegradation of toluene by the new fungal isolates Paecilomyces variotii and Exophiala oligosperma

Two new fungal strains, namely Paecilomyces variotii and Exophiala oligosperma, were isolated on toluene as the sole carbon and energy source, mineralizing the substrate into carbon dioxide. Fungal strains isolated so far on such a pollutant and completely degrading it are very scarce. Both fungi degraded the pollutant over the pH range 3.9–6.9 and temperature range 23–40°C, but E. oligosperma was barely active at the highest temperature of 40°C. Fungal growth on alkylbenzenes at 40°C has not been reported before. Since the activity of the strains gradually decreased at pH values below 4.0, the use of nitrate instead of ammonium was tested. In the presence of toluene, nitrate was a suitable nitrogen source for the Exophiala strain, but not for the Paecilomyces strain. Nitrate rather than ammonium allowed the maintenance of a more constant pH.     

Melanin pigments of the fungi Paecilomyces variotii and Aspergillus carbonarius

Pigments synthesized by micromycetes Paecilomyces variotii and Aspergillus carbonarius are true melanins. Copper ions and bicyclic phenolic compounds stimulated melaninogenesis, whereas benzotriazole inhibited this process. Precursors of melanin pigments were obtained and identified. p-Hydroxybenzoic acid was shown to be the main product of melanin degradation. Melanins of these fungi are concluded to belong to the dihydronaphthalene group.     

Determination of hydration properties and thermal behavior of Paecilomyces variotii by differential scanning calorimetry

Due to the structure and the composition of Paecilomyces variotii, the mycelia of this fungus could have potential applications as ingredients in wettable foods. For this use, drying could be employed, justifying the study of thermal behavior of P. variotii. The objectives of this work were to perform a study of thermal behavior of P. variotii isolates, to evaluate the hydration properties of these mycelia and to analyze the effect of different technological parameters on the latter properties. Wet cultures exhibited a wide endothermic transition, with mean values of peak temperature of 61°C and denaturation enthalpy of 4 J/g dry matter. Initial (50°C) and final (80°C) temperatures of the endothermic transition were used to dry the mycelia. Freeze-drying was also assayed. For all dried mycelia, a decrease in denaturation enthalpy between 40 and 50% was observed for drying at 50°C and freeze-drying, and a drastic decrease of almost 100% for drying at 80°C. According to the hydration properties, wet mycelia exhibited water holding capacity (WHC) value of 45 g water/g dry matter. Significant differences among dried mycelia, resulting WHC values in order: 50°C > freeze-dried > 80°C (p < 0.05) were revealed for each P. variotii strain. Fungi obtained by drying at 50 C and by freeze-drying, showed a rapid water absorption (t _1/2 < 0.1 min). Ionic strength, pH and particle size of dried mycelia influenced the hydration properties.