Stabilization studies of Fomes sclerodermeus laccases

Autores
Papinutti, Víctor Leandro; Dimitriu, Pedro; Forchiassin, Flavia
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Stability of laccase isoenzymes from a crude extract obtained from Fomes sclerodermeus grown on wheat bran medium was studied. The variables assessed were temperature, pH and additives. As revealed by PAGE, three bands of laccase, each with different thermal inactivation pattern, were detected in the crude extract: after 6 h at 50 °C and pH 8, Lc2 was the most resistant, while the Lc1 and Lc3 bands were almost completely inactivated. This pattern of inactivation was observed at all temperatures and pH tested. Laccase activity was more stable in the 5-10 pH range when incubated at 40 and 50 °C; at 30 °C and 24 h the enzyme remained fully active in the 3-11 pH range. The effect of additives (veratryl alcohol, trehalose, glycerol, mannitol, glutaraldehyde, CuSO4 and 1-HBT) on laccase stability was tested. The stability was enhanced with CuSO4 (1.25 mM), glycerol (0.2%) and mannitol (1%). The presence of both CuSO4 and glycerol caused a 3-fold increase in the half-life values.
Fil: Papinutti, Víctor Leandro. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Dimitriu, Pedro. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Fil: Forchiassin, Flavia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Materia
Additives
Fomes Sclerodermeus
Laccase
Stability
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:11336/37714
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37714
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stabilization studies of Fomes sclerodermeus laccasesPapinutti, Víctor LeandroDimitriu, PedroForchiassin, FlaviaAdditivesFomes SclerodermeusLaccaseStabilityhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Stability of laccase isoenzymes from a crude extract obtained from Fomes sclerodermeus grown on wheat bran medium was studied. The variables assessed were temperature, pH and additives. As revealed by PAGE, three bands of laccase, each with different thermal inactivation pattern, were detected in the crude extract: after 6 h at 50 °C and pH 8, Lc2 was the most resistant, while the Lc1 and Lc3 bands were almost completely inactivated. This pattern of inactivation was observed at all temperatures and pH tested. Laccase activity was more stable in the 5-10 pH range when incubated at 40 and 50 °C; at 30 °C and 24 h the enzyme remained fully active in the 3-11 pH range. The effect of additives (veratryl alcohol, trehalose, glycerol, mannitol, glutaraldehyde, CuSO4 and 1-HBT) on laccase stability was tested. The stability was enhanced with CuSO4 (1.25 mM), glycerol (0.2%) and mannitol (1%). The presence of both CuSO4 and glycerol caused a 3-fold increase in the half-life values.Fil: Papinutti, Víctor Leandro. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Dimitriu, Pedro. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; ArgentinaFil: Forchiassin, Flavia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; ArgentinaElsevier2008-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37714Papinutti, Víctor Leandro; Dimitriu, Pedro; Forchiassin, Flavia; Stabilization studies of Fomes sclerodermeus laccases; Elsevier; Bioresource Technology; 99; 2; 1-2008; 419-4240960-8524CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.biortech.2006.11.061info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960852407000041info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:27Zoai:ri.conicet.gov.ar:11336/37714instacron: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 10:03:27.619CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stabilization studies of Fomes sclerodermeus laccases
title Stabilization studies of Fomes sclerodermeus laccases
spellingShingle Stabilization studies of Fomes sclerodermeus laccases
Papinutti, Víctor Leandro
Additives
Fomes Sclerodermeus
Laccase
Stability
title_short Stabilization studies of Fomes sclerodermeus laccases
title_full Stabilization studies of Fomes sclerodermeus laccases
title_fullStr Stabilization studies of Fomes sclerodermeus laccases
title_full_unstemmed Stabilization studies of Fomes sclerodermeus laccases
title_sort Stabilization studies of Fomes sclerodermeus laccases
dc.creator.none.fl_str_mv Papinutti, Víctor Leandro
Dimitriu, Pedro
Forchiassin, Flavia
author Papinutti, Víctor Leandro
author_facet Papinutti, Víctor Leandro
Dimitriu, Pedro
Forchiassin, Flavia
author_role author
author2 Dimitriu, Pedro
Forchiassin, Flavia
author2_role author
author
dc.subject.none.fl_str_mv Additives
Fomes Sclerodermeus
Laccase
Stability
topic Additives
Fomes Sclerodermeus
Laccase
Stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Stability of laccase isoenzymes from a crude extract obtained from Fomes sclerodermeus grown on wheat bran medium was studied. The variables assessed were temperature, pH and additives. As revealed by PAGE, three bands of laccase, each with different thermal inactivation pattern, were detected in the crude extract: after 6 h at 50 °C and pH 8, Lc2 was the most resistant, while the Lc1 and Lc3 bands were almost completely inactivated. This pattern of inactivation was observed at all temperatures and pH tested. Laccase activity was more stable in the 5-10 pH range when incubated at 40 and 50 °C; at 30 °C and 24 h the enzyme remained fully active in the 3-11 pH range. The effect of additives (veratryl alcohol, trehalose, glycerol, mannitol, glutaraldehyde, CuSO4 and 1-HBT) on laccase stability was tested. The stability was enhanced with CuSO4 (1.25 mM), glycerol (0.2%) and mannitol (1%). The presence of both CuSO4 and glycerol caused a 3-fold increase in the half-life values.
Fil: Papinutti, Víctor Leandro. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Dimitriu, Pedro. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Fil: Forchiassin, Flavia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
description Stability of laccase isoenzymes from a crude extract obtained from Fomes sclerodermeus grown on wheat bran medium was studied. The variables assessed were temperature, pH and additives. As revealed by PAGE, three bands of laccase, each with different thermal inactivation pattern, were detected in the crude extract: after 6 h at 50 °C and pH 8, Lc2 was the most resistant, while the Lc1 and Lc3 bands were almost completely inactivated. This pattern of inactivation was observed at all temperatures and pH tested. Laccase activity was more stable in the 5-10 pH range when incubated at 40 and 50 °C; at 30 °C and 24 h the enzyme remained fully active in the 3-11 pH range. The effect of additives (veratryl alcohol, trehalose, glycerol, mannitol, glutaraldehyde, CuSO4 and 1-HBT) on laccase stability was tested. The stability was enhanced with CuSO4 (1.25 mM), glycerol (0.2%) and mannitol (1%). The presence of both CuSO4 and glycerol caused a 3-fold increase in the half-life values.
publishDate 2008
dc.date.none.fl_str_mv 2008-01
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/11336/37714
Papinutti, Víctor Leandro; Dimitriu, Pedro; Forchiassin, Flavia; Stabilization studies of Fomes sclerodermeus laccases; Elsevier; Bioresource Technology; 99; 2; 1-2008; 419-424
0960-8524
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37714
identifier_str_mv Papinutti, Víctor Leandro; Dimitriu, Pedro; Forchiassin, Flavia; Stabilization studies of Fomes sclerodermeus laccases; Elsevier; Bioresource Technology; 99; 2; 1-2008; 419-424
0960-8524
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.biortech.2006.11.061
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960852407000041
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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