Eliane Pereira Cipolatti

Nanomaterials for biocatalyst immobilization – state of the art and future trends

Nanotechnology is an area that has been growing over the years, being possible nowadays to find numerous materials constructed at nanoscale. In addition, many applications have been attributed to these “new” materials. In this review is presented a brief overview of nanoparticles used for the immobilization of enzymes. Considering the extensive universe of immobilization in nanoparticles, some were chosen to be exposed here, such as chitosan, graphene, silica, polymers, magnetic, nanoflowers, among others. Advantages, disadvantages and limitations of nanoimmobilization also be discussed. Some applications of nanoimmobilized enzymes are presented, like as biodiesel, flavor synthesis ester and biosensors. The purpose of this paper is to provide an overview of what is being studied in relation to nanoparticles for enzymes immobilization, and some discussions about them, aimed at assisting researchers in future studies and reviews.

Immobilization of Moniliella spathulata R25L270 Lipase on Ionic, Hydrophobic and Covalent Supports: Functional Properties and Hydrolysis of Sardine Oil

The oleaginous yeast Moniliella spathulata R25L270 was the first yeast able to grow and produce extracellular lipase using Macaúba (Acrocomia aculeate) cake as substrate. The novel lipase was recently identified, and presented promising features for biotechnological applications. The M. spathulata R25L270 lipase efficiently hydrolyzed vegetable and animal oils, and showed selectivity for generating cis-5,8,11,15,17-eicosapentaenoic acid from sardine oil. The enzyme can act in a wide range of temperatures (25–48 °C) and pH (6.5–8.4). The present study deals with the immobilization of M. spathulata R25L270 lipase on hydrophobic, covalent and ionic supports to select the most active biocatalyst capable to obtain omega-3 fatty acids (PUFA) from sardine oil. Nine immobilized agarose derivatives were prepared and biochemically characterized for thermostability, pH stability and catalytic properties (KM and Vmax). Ionic supports improved the enzyme–substrate affinity; however, it was not an effective strategy to increase the M. spathulata R25L270 lipase stability against pH and temperature. Covalent support resulted in a biocatalyst with decreased activity, but high thermostability. The enzyme was most stabilized when immobilized on hydrophobic supports, especially Octyl-Sepharose. Compared with the free enzyme, the half-life of the Octyl-Sepharose derivative at 60 °C increased 10-fold, and lipase stability under acidic conditions was achieved. The Octyl-Sepharose derivative was selected to obtain omega-3 fatty acids from sardine oil, and the maximal enzyme selectivity was achieved at pH 5.0.