Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea

Autores
Coniglio, Romina Olga; Díaz, Gabriela Verónica; Barua, Ramona Celeste; Alberto, Edgardo Omar; Zapata, Pedro Dario
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.
Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Díaz, Gabriela Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
Fil: Barua, Ramona Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
Fil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnológico de Chascomús - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Tecnológico de Chascomús; Argentina
Fil: Zapata, Pedro Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
Materia
AURICULARIA
CASSAVA BAGASSE
FERULIC ACID
SUGARCANE BAGASSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/152042
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccineaConiglio, Romina OlgaDíaz, Gabriela VerónicaBarua, Ramona CelesteAlberto, Edgardo OmarZapata, Pedro DarioAURICULARIACASSAVA BAGASSEFERULIC ACIDSUGARCANE BAGASSEhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Díaz, Gabriela Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; ArgentinaFil: Barua, Ramona Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; ArgentinaFil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnológico de Chascomús - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Tecnológico de Chascomús; ArgentinaFil: Zapata, Pedro Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; ArgentinaWiley Blackwell Publishing, Inc2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/152042Coniglio, Romina Olga; Díaz, Gabriela Verónica; Barua, Ramona Celeste; Alberto, Edgardo Omar; Zapata, Pedro Dario; Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 57; 2; 11-2021; 1114-11210950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15477info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.15477info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:39Zoai:ri.conicet.gov.ar:11336/152042instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:05:39.611CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
title Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
spellingShingle Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
Coniglio, Romina Olga
AURICULARIA
CASSAVA BAGASSE
FERULIC ACID
SUGARCANE BAGASSE
title_short Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
title_full Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
title_fullStr Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
title_full_unstemmed Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
title_sort Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
dc.creator.none.fl_str_mv Coniglio, Romina Olga
Díaz, Gabriela Verónica
Barua, Ramona Celeste
Alberto, Edgardo Omar
Zapata, Pedro Dario
author Coniglio, Romina Olga
author_facet Coniglio, Romina Olga
Díaz, Gabriela Verónica
Barua, Ramona Celeste
Alberto, Edgardo Omar
Zapata, Pedro Dario
author_role author
author2 Díaz, Gabriela Verónica
Barua, Ramona Celeste
Alberto, Edgardo Omar
Zapata, Pedro Dario
author2_role author
author
author
author
dc.subject.none.fl_str_mv AURICULARIA
CASSAVA BAGASSE
FERULIC ACID
SUGARCANE BAGASSE
topic AURICULARIA
CASSAVA BAGASSE
FERULIC ACID
SUGARCANE BAGASSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.
Fil: Coniglio, Romina Olga. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Díaz, Gabriela Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
Fil: Barua, Ramona Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
Fil: Alberto, Edgardo Omar. Universidad Nacional de San Martin. Instituto Tecnológico de Chascomús - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Tecnológico de Chascomús; Argentina
Fil: Zapata, Pedro Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Bioquímica Clínica. Laboratorio de Biotecnología Molecular; Argentina
description Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.
publishDate 2021
dc.date.none.fl_str_mv 2021-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/152042
Coniglio, Romina Olga; Díaz, Gabriela Verónica; Barua, Ramona Celeste; Alberto, Edgardo Omar; Zapata, Pedro Dario; Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 57; 2; 11-2021; 1114-1121
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152042
identifier_str_mv Coniglio, Romina Olga; Díaz, Gabriela Verónica; Barua, Ramona Celeste; Alberto, Edgardo Omar; Zapata, Pedro Dario; Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 57; 2; 11-2021; 1114-1121
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15477
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.15477
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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