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A novel promising strain of Trichoderma evansii (WF-3) for extracellular α-galactosidase production by utilizing different carbon sources under optimized culture conditions.

Chauhan A, Siddiqi NJ, Sharma B - Biomed Res Int (2014)

Bottom Line: The incubation time, temperature, and pH for the maximum enzyme synthesis were found to be 120 h (5 days), 28°C, and 4.5-5.5, respectively.Among the metal ions tested, Hg was found to be the strongest inhibitor of the enzyme.Among the chelators, EDTA acted as stronger inhibitor than succinic acid.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, Faculty of Science, University of Allahabad, Allahabad 211002, India.

ABSTRACT
A potential fungal strain of Trichoderma sp. (WF-3) was isolated and selected for the production of α-galactosidase. Optimum conditions for mycelial growth and enzyme induction were determined. Basal media selected for the growth of fungal isolate containing different carbon sources like guar gum (GG), soya bean meal (SM), and wheat straw (WS) and combinations of these carbon substrates with basic sugars like galactose and sucrose were used to monitor their effects on α-galactosidase production. The results of this study indicated that galactose and sucrose enhanced the enzyme activity in guar gum (GG) and wheat straw (WS). Maximum α-galactosidase production (213.63 U mL(-1)) was obtained when the basic medium containing GG is supplemented with galactose (5 mg/mL). However, the presence of galactose and sucrose alone in the growth media shows no effect. Soya meal alone was able to support T. evansii to produce maximum enzyme activity (170.36 U mL(-1)). The incubation time, temperature, and pH for the maximum enzyme synthesis were found to be 120 h (5 days), 28°C, and 4.5-5.5, respectively. All the carbon sources tested exhibited maximum enzyme production at 10 mg/mL concentration. Among the metal ions tested, Hg was found to be the strongest inhibitor of the enzyme. Among the chelators, EDTA acted as stronger inhibitor than succinic acid.

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Effect of pH on the production of α-Gal by T. evansii in presence of different combinations of carbon sources. Culture incubation time was 5 and 6 days with maximum enzyme activity as compared to other incubation days. GG + GAL = guar gum + galactose, SM = soya bean meal, WS + GAL = wheat straw + galactose, and GAL = galactose. The experiments have been conducted three times and the values are shown as mean ± SD.
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fig5: Effect of pH on the production of α-Gal by T. evansii in presence of different combinations of carbon sources. Culture incubation time was 5 and 6 days with maximum enzyme activity as compared to other incubation days. GG + GAL = guar gum + galactose, SM = soya bean meal, WS + GAL = wheat straw + galactose, and GAL = galactose. The experiments have been conducted three times and the values are shown as mean ± SD.

Mentions: Generally, fungal and yeast α-Gal have optimum pH value in the acidic range varying from 3 to 5 [18, 43, 47], but for some fungal strains extracellular α-Gal has been known to work effectively at broad pH range as reported for different fungal genera like Aspergillus fumigatus, P. purpurogenum, and T. lanuginosus [44, 45, 50]. In present study, the enzyme secreted by Trichoderma evansii (WF-3) in the culture media containing SM displayed maximum enzyme activity in the pH range of 3.5 to 5.5 on days 5 and 6 in different culture broths (Figure 5). Interestingly, at the physiological pH 7.4, there is considerable reduction in enzyme activity.


A novel promising strain of Trichoderma evansii (WF-3) for extracellular α-galactosidase production by utilizing different carbon sources under optimized culture conditions.

Chauhan A, Siddiqi NJ, Sharma B - Biomed Res Int (2014)

Effect of pH on the production of α-Gal by T. evansii in presence of different combinations of carbon sources. Culture incubation time was 5 and 6 days with maximum enzyme activity as compared to other incubation days. GG + GAL = guar gum + galactose, SM = soya bean meal, WS + GAL = wheat straw + galactose, and GAL = galactose. The experiments have been conducted three times and the values are shown as mean ± SD.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4121999&req=5

fig5: Effect of pH on the production of α-Gal by T. evansii in presence of different combinations of carbon sources. Culture incubation time was 5 and 6 days with maximum enzyme activity as compared to other incubation days. GG + GAL = guar gum + galactose, SM = soya bean meal, WS + GAL = wheat straw + galactose, and GAL = galactose. The experiments have been conducted three times and the values are shown as mean ± SD.
Mentions: Generally, fungal and yeast α-Gal have optimum pH value in the acidic range varying from 3 to 5 [18, 43, 47], but for some fungal strains extracellular α-Gal has been known to work effectively at broad pH range as reported for different fungal genera like Aspergillus fumigatus, P. purpurogenum, and T. lanuginosus [44, 45, 50]. In present study, the enzyme secreted by Trichoderma evansii (WF-3) in the culture media containing SM displayed maximum enzyme activity in the pH range of 3.5 to 5.5 on days 5 and 6 in different culture broths (Figure 5). Interestingly, at the physiological pH 7.4, there is considerable reduction in enzyme activity.

Bottom Line: The incubation time, temperature, and pH for the maximum enzyme synthesis were found to be 120 h (5 days), 28°C, and 4.5-5.5, respectively.Among the metal ions tested, Hg was found to be the strongest inhibitor of the enzyme.Among the chelators, EDTA acted as stronger inhibitor than succinic acid.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, Faculty of Science, University of Allahabad, Allahabad 211002, India.

ABSTRACT
A potential fungal strain of Trichoderma sp. (WF-3) was isolated and selected for the production of α-galactosidase. Optimum conditions for mycelial growth and enzyme induction were determined. Basal media selected for the growth of fungal isolate containing different carbon sources like guar gum (GG), soya bean meal (SM), and wheat straw (WS) and combinations of these carbon substrates with basic sugars like galactose and sucrose were used to monitor their effects on α-galactosidase production. The results of this study indicated that galactose and sucrose enhanced the enzyme activity in guar gum (GG) and wheat straw (WS). Maximum α-galactosidase production (213.63 U mL(-1)) was obtained when the basic medium containing GG is supplemented with galactose (5 mg/mL). However, the presence of galactose and sucrose alone in the growth media shows no effect. Soya meal alone was able to support T. evansii to produce maximum enzyme activity (170.36 U mL(-1)). The incubation time, temperature, and pH for the maximum enzyme synthesis were found to be 120 h (5 days), 28°C, and 4.5-5.5, respectively. All the carbon sources tested exhibited maximum enzyme production at 10 mg/mL concentration. Among the metal ions tested, Hg was found to be the strongest inhibitor of the enzyme. Among the chelators, EDTA acted as stronger inhibitor than succinic acid.

Show MeSH
Related in: MedlinePlus