Purification and Characterization of an Ethanol-Tolerant beta-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors

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dc.contributor.authorBaffi, Milla Alves
dc.contributor.authorMartin, Natalia
dc.contributor.authorTobal, Thaise Maria
dc.contributor.authorFerrarezi, Ana Lucia
dc.contributor.authorGhilardi Lago, Joao Henrique [UNIFESP]
dc.contributor.authorBoscolo, Mauricio
dc.contributor.authorGomes, Eleni
dc.contributor.authorDa-Silva, Roberto
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionSão Paulo State Univ UNESP
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:34:47Z
dc.date.available2016-01-24T14:34:47Z
dc.date.issued2013-12-01
dc.description.abstractAn extracellular ethanol-tolerant beta-glucosidase from Sporidiobolus pararoseus was purified to homogeneity and characterized, and its potential use for the enhancement of wine aroma was investigated. the crude enzymatic extract was purified in four steps (concentration, dialysis, ultrafiltration, and chromatography) with a yield of around 40 % for total activity. the purified enzyme (designated Sp-beta gl-P) showed a specific activity of approximately 20.0 U/mg, an estimated molecular mass of 63 kDa after sodium dodecyl sulfate polyacrylamide gel electrophoresis, and isoelectric point of 5.0 by isoelectric focusing. Sp-beta gl-P has optimal activity at pH 4.0 and at 55 A degrees C. It was stable in a broad pH range at low temperatures and it was tolerant to ethanol and glucose, indicating suitable properties for winemaking. the hydrolysis of glycosidic terpenes was analyzed by adding Sp-beta gl-P directly to the wines. the released terpene compounds were evaluated by gas chromatography/mass spectrometry. the enzymatic treatment significantly increased the amount of free terpenes, suggesting that this enzyme could potentially be applicable in wine aroma improvement.en
dc.description.affiliationUniv Fed Uberlandia, Agr Sci Inst ICIAG, BR-38405303 Uberlandia, MG, Brazil
dc.description.affiliationSão Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 São Paulo, Brazil
dc.description.affiliationSão Paulo Fed Univ UNIFESP, BR-09972270 São Paulo, Brazil
dc.description.affiliationUnifespSão Paulo Fed Univ UNIFESP, BR-09972270 São Paulo, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent1681-1691
dc.identifierhttp://dx.doi.org/10.1007/s12010-013-0471-0
dc.identifier.citationApplied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 171, n. 7, p. 1681-1691, 2013.
dc.identifier.doi10.1007/s12010-013-0471-0
dc.identifier.issn0273-2289
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/37033
dc.identifier.wosWOS:000327479800012
dc.language.isoeng
dc.publisherHumana Press Inc
dc.relation.ispartofApplied Biochemistry and Biotechnology
dc.rightsAcesso restrito
dc.subjectYeastsen
dc.subjectbeta-Glucosidaseen
dc.subjectPurificationen
dc.subjectWineen
dc.subjectTerpenesen
dc.titlePurification and Characterization of an Ethanol-Tolerant beta-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursorsen
dc.typeArtigo
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