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The Use of a Novel Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids from Brewer's Spent Grain
Author(s) -
Szwajgier Dominik,
Waśko Adam,
Targoński Zdzisław,
Niedźwiadek Monika,
Bancarzewska Monika
Publication year - 2010
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2010.tb00434.x
Subject(s) - ferulic acid , chemistry , chromatography , esterase , food science , lactobacillus acidophilus , enzyme , biochemistry , coumaric acid , enzyme assay , bacteria , biology , probiotic , genetics
In this work, an extracellular ferulic acid esterase was produced in bioreactor cultivations of Lactobacillus acidophilus K1 strain. The enzyme was partially purified using ultrafiltration (10 kDa), dialysis (4–6 kDa) and Fast Protein Liquid Chromatography (Sepharose CM, Sephacryl S‐300). A considerable increment of enzyme activity (31‐fold) in the final preparation was achieved. Two distinct bands (approx. 21.5 kDa and 39 kDa) were obtained after SDS‐PAGE. A high similarity of the purified enzyme (LC‐MS/MS analysis) to tannase and ferulic acid esterase from Burkholderia ambifaria MEX‐5 was obtained. The optimal pH and temperature for the enzyme activity were 6.3 and 37°C, respectively. The enzyme preparation effectively released phenolic acids (mainly ferulic and p‐coumaric acid) from brewer's spent grain. This novel enzyme preparation can be used for the utilisation of a valuable and inexpensive by‐product of the brewing industry.