Cristóbal Noé Aguilar-González

Halophilic hydrolases as a new tool for the biotechnological industries.

Halophilic micro-organisms are able to survive in high salt concentrations because they have developed diverse biochemical, structural and physiological modifications, allowing the catalytic synthesis of proteins with interesting physicochemical and structural properties. The main characteristic of halophilic enzymes that allows them to be considered as a novel alternative for use in the biotechnological industries is their polyextremophilicity, i.e. they have the capacity to be thermostable, tolerate a wide range of pH, withstand denaturation and tolerate high salt concentrations. However, there have been relatively few studies on halophilic enzymes, with some being based on their isolation and others on their characterisation. These enzymes are scarcely researched because attention has been focused on other extremophile micro-organisms. Only a few industrial applications of halophilic enzymes, principally in the fermented food, textile, pharmaceutical and leather industries, have been reported. However, it is important to investigate applications of these enzymes in more biotechnological processes at both the chemical and the molecular level. This review discusses the modifications of these enzymes, their industrial applications and research perspectives in different biotechnological areas.

Magnetic separation of nanobiostructured systems for innovation of biocatalytic processes in food industry

Magnetic nanoparticles have been studied due to their attractive properties and because they can be manipulated using a magnetic field. Actually, they are utilized in many fields and applications such as catalysts for chemical reactions, in magnetic resonance imaging, in biomedicine, as sensors, in nanofluids, and in environmental remediation. Most applications are based on the possibility to develop magnetic separation carriers in several processes. Some catalysts (enzymes) applied in the food industry can be immobilized onto magnetic nanosupports to be recovered and reused in repeated cycles of catalysis. This chapter presents an analysis of methods for enzyme immobilization onto magnetic nanoparticles. It is hoped that the use of magnetic nanosupports will lead to the development of more efficient, economical, and environmentally friendly technological processes applied to the food industry.

Enzymes for Fructooligosaccharides Production: Achievements and Opportunities

Abstract Microbial enzymes find application in enzymatic reactions for the production of fructooligosaccharides (FOS). Demands for an alternative healthy sweetener and multifunctional FOS have prompted investigators to explore microorganisms for microbial enzyme production as well as to develop bioprocesses for the production of high-fructose syrup and oligosaccharides based on transfructosylation of sucrose or hydrolysis of inulin. Fructosyltransferases have been characterized in several molds, yeasts, and a few bacteria. Recently, there has been a growing interest in finding novel enzyme producers by using agroindustrial media in both submerged and solid-state fermentation. This review discusses current knowledge on production, properties, and applications of microbial enzymes involved in the production of fructooligosaccharides and considers recent advances in the field. It also describes a comprehensive and illustrative analysis on basic and applied aspects of fungal enzymes, different substrates of microbial growth, and fundamental biotechnological and catalytic aspects to illustrate the potential of these biocatalysts in the food and bioprocessing industries.

Hydrolases of Halophilic Origin With Importance for the Food Industry

Abstract Currently, some enzymes used in the food industry do not have the same activity when they are exposed to extreme pH, high temperatures, low water activity, etc., Recently, there has been increased interest in finding enzymes with resistance to aggressive conditions to generate efficient and clean processes. Enzymes are used to reduce viscosity, improve extractions, perform bioconversions, produce separations, change functions, and modify flavors, among other uses. Enzymes produced by halophilic microorganisms are produced under high salt concentration environments, have a high percentage of amino acid acidic-residues, and low levels of lysine as well as high contents of hydrophobic residues, aspartic, and glutamic acid and a low content of aliphatic residues. Hydrolases act mainly on four families of molecules (carbohydrates, lipids, proteins, and nucleic acids). Some of these enzymes are amylases, proteases, pectinases, lipases, and DNAses, among others. In this chapter, we discuss the main discoveries on these enzymes as well as their properties, applications, and future trends.

New Features and Properties of Microbial Cellulases Required for Bioconversion of Agro-industrial Wastes

Abstract A relevant and modern objective for second-millennium biotechnology is the enzymatic conversion of renewable cellulosic biomass to inexpensive fermentable sugars. New and more efficient fermentation processes will convert this biological “currency” to a variety of commodity products. Although early strides will be made using process development and engineering disciplines, mid-term and longer advances must rely heavily on insight gained through protein and metabolic engineering technologies. These challenging goals can be met most effectively by the full integration of academic, federal, and industrial efforts in teams that develop and apply new fundamental knowledge to key cost drivers. The present chapter describes a comprehensive and illustrative analysis on basic and applied aspects of fungal cellulases. A description of different substrates of cellulases as well as fundamental biotechnological and catalytic aspects are reviewed and discussed to illustrate the potential of cellulases in the food and bioprocess industries. Moreover, an emphasis on the scientific and technological advances and challenges of cellulase study is also described.

Animal-based organic nutrition induces comparable fruit quality to that of inorganic fertigation in soilless-grown grape tomato

ABSTRACT The aim of the present study was to determine the effect of animal-based organic nutrition and environmental parameters on tomato fruit quality, as well as to establish relations among colour and morphological values performed by the Tomato Analyzer (TA) software application. Organic tomato fruits produced by three organic nutrient solutions, which consisted of different mixtures of several OMRI certified nitrogen fertilizers and one inorganic nutrient solution (Steiner’s solution) as the control, were evaluated for their polyphenol and carotenoid content. We used Tomato Analyzer (TA) to evaluate fruit size and shape. Moreover, we implemented a digital image analysis tool, Color Test (CT), as part of the TA software application to collect and analyse fruit colour parameters. The application of organic fertilizers positively affected the total hydrolysable and condensed polyphenols of tomato fruits compared to the control. The high air temperature (>30°C) and sub-optimal light intensity negatively affected the carotene content of tomato fruits, as well as their morphological and colour attributes. Plants fed with organic solutions containing ASA + ASB + NK2SO4 showed comparable morphology and fruit colour attributes to those of the control plants that received Steiner’s nutrient solution. The results indicated that the application of organic fertilizers positively affected the total hydrolysable and condensed polyphenols of tomato fruits compared to the control. Plants fed with the Steiner’s nutrient solution exhibited the highest carotenoid content in tomato fruits. Organically produced tomatoes through animal-based fertilizer application displayed similar fruit morphology and colour attributes compared to conventionally produced tomatoes.

Animal-based organic nutrition can substitute inorganic fertigation in soilless-grown grape tomato

ABSTRACT Purpose: In recent years, interest in plant nutrition research has arisen with a strong focus on organic forms. The aim of this study was to determine the effect of different organic fertilizers on growth, yield, fruit quality and polyphenol content in soilless grown grape tomatoes under greenhouse conditions. Materials and methods: Tomato plants were subjected to three organic nutrient solutions, which consisted of different mixtures of several OMRI (Organic Materials Review Institute) certified nitrogen fertilizers of industrially processed residues: Treatment I: solid and soluble liquid fertilizers of animal raw materials, natural potassium sulphate-non-synthetic, and calcium chloride; Treatment II: solid and soluble liquid fertilizers of animal raw materials, by-product of marine raw material (soluble liquid), natural potassium sulphate-non-synthetic, and calcium chloride; and Treatment III: solid fertilizers of animal raw materials, natural potassium sulphate-non-synthetic, and calcium chloride to 100% [0-30 days after transplanting (DAT)], 125% [31-80 DAT], and 150% [>81 DAT]. The Steiner solution (SS) was used as a control (Treatment IV). Results: Yield did not differ between organic and conventional treatments, ranging from 3.04 to 3.35 kg m-2 while fresh weight in organic treatments was 3.14 compared to 3.2 kg m-2 in plants fed with the SS. No significant differences in plant height or fruit quality were found. The application of organic fertilizers positively affected the total hydrolysable and condensed polyphenols of tomato fruits compared to the control. Twelve phenolic compounds were identified, highlighting 3-Caffeoylquinic acid, salvianolic acid and 5,6-Dihydroxy-7,8,3’,4’-tetramethoxyflavone (Treatment I) and Medioresinol (Lignan) (Treatment II). Conclusions: The results indicated that organic fertilization through animal-based fertilizer application is a feasible alternative for grape tomato production under greenhouse conditions.