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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
08/12/2015 |
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Data da última atualização: |
25/01/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DOMINGOS, D. F.; FARIA, A. F. de; GALAVERNA, R. S.; EBERLIN, M. N.; GREENFIELD, P.; ZUCCHI, T. D.; MELO, I. S. de; TRAN-DINH, N.; MIDGLEY, D.; OLIVEIRA, V. M. |
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Afiliação: |
DANIELA FERREIRA DOMINGOS, CPQBA-UNICAMP; ANDREIA FONSECA DE FARIA, Yale University; RENAN DE SOUZA GALAVERNA, IQ-UNICAMP; MARCOS NOGUEIRA EBERLIN, IQ-UNICAMP; PAUL GREENFIELD, CSIRO; TIAGO DOMINGUES ZUCCHI; ITAMAR SOARES DE MELO, CNPMA; NAI TRAN-DINH, CSIRO; DAVID MIDGLEY, CSIRO; VALERIA MAIA DE OLIVEIRA, CPQBA-UNICAMP. |
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Título: |
Genomic and chemical insights into biosurfactant production by the mangrove-derived strain Bacillus safensis CCMA-560. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Applied Microbiology and Biotechnology, Heidelberg, v. 99, n. 7, p. 3155-3167, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Many Bacillus species can produce biosurfactant, although most of the studies on lipopeptide production by this genus have been focused on Bacillus subtilis. Surfactants are broadly used in pharmaceutical, food and petroleum industry, and biological surfactant shows some advantages over the chemical surfactants, such as less toxicity, production from renewable, cheaper feedstocks and development of novel recombinant hyperproducer strains. This study is aimed to unveil the biosurfactant metabolic pathway and chemical composition in Bacillus safensis strain CCMA-560. The whole genome of the CCMA 560 strain was previously sequenced, and with the aid of bioinformatics tools, its biosurfactant metabolic pathway was compared to other pathways of closely related species. Fourier transform infrared (FTIR) and highresolution TOF mass spectrometry (MS) were used to characterize the biosurfactant molecule. B. safensis CCMA-560 metabolic pathway is similar to other Bacillus species; however, some differences in amino acid incorporation were observed, and chemical analyses corroborated the genetic results. The strain CCMA-560 harbours two genes flanked by srfAC and srfAD not present in other Bacillus spp., which can be involved in the production of the analogue gramicidin. FTIR and MS showed that B. safensis CCMA-560 produces a mixture of at least four lipopeptides with seven amino acids incorporated and a fatty acid chain with 14 carbons, which makes this molecule similar to the biosurfactant of Bacillus pumilus, namely, pumilacidin. This is the first report on the biosurfactant production by B. safensis, encompassing the investigation of the metabolic pathway and chemical characterization of the biosurfactant molecule. MenosAbstract: Many Bacillus species can produce biosurfactant, although most of the studies on lipopeptide production by this genus have been focused on Bacillus subtilis. Surfactants are broadly used in pharmaceutical, food and petroleum industry, and biological surfactant shows some advantages over the chemical surfactants, such as less toxicity, production from renewable, cheaper feedstocks and development of novel recombinant hyperproducer strains. This study is aimed to unveil the biosurfactant metabolic pathway and chemical composition in Bacillus safensis strain CCMA-560. The whole genome of the CCMA 560 strain was previously sequenced, and with the aid of bioinformatics tools, its biosurfactant metabolic pathway was compared to other pathways of closely related species. Fourier transform infrared (FTIR) and highresolution TOF mass spectrometry (MS) were used to characterize the biosurfactant molecule. B. safensis CCMA-560 metabolic pathway is similar to other Bacillus species; however, some differences in amino acid incorporation were observed, and chemical analyses corroborated the genetic results. The strain CCMA-560 harbours two genes flanked by srfAC and srfAD not present in other Bacillus spp., which can be involved in the production of the analogue gramicidin. FTIR and MS showed that B. safensis CCMA-560 produces a mixture of at least four lipopeptides with seven amino acids incorporated and a fatty acid chain with 14 carbons, which makes this molecule similar to t... Mostrar Tudo |
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Palavras-Chave: |
Bacillus safensis; Chemical characterizion; Metabolic pathway; Pumilacidin; Surfactant. |
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Thesagro: |
Bacilo. |
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Thesaurus Nal: |
Biosurfactants. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 02693naa a2200313 a 4500
001 2030948
005 2016-01-25
008 2015 bl uuuu u00u1 u #d
100 1 $aDOMINGOS, D. F.
245 $aGenomic and chemical insights into biosurfactant production by the mangrove-derived strain Bacillus safensis CCMA-560.$h[electronic resource]
260 $c2015
520 $aAbstract: Many Bacillus species can produce biosurfactant, although most of the studies on lipopeptide production by this genus have been focused on Bacillus subtilis. Surfactants are broadly used in pharmaceutical, food and petroleum industry, and biological surfactant shows some advantages over the chemical surfactants, such as less toxicity, production from renewable, cheaper feedstocks and development of novel recombinant hyperproducer strains. This study is aimed to unveil the biosurfactant metabolic pathway and chemical composition in Bacillus safensis strain CCMA-560. The whole genome of the CCMA 560 strain was previously sequenced, and with the aid of bioinformatics tools, its biosurfactant metabolic pathway was compared to other pathways of closely related species. Fourier transform infrared (FTIR) and highresolution TOF mass spectrometry (MS) were used to characterize the biosurfactant molecule. B. safensis CCMA-560 metabolic pathway is similar to other Bacillus species; however, some differences in amino acid incorporation were observed, and chemical analyses corroborated the genetic results. The strain CCMA-560 harbours two genes flanked by srfAC and srfAD not present in other Bacillus spp., which can be involved in the production of the analogue gramicidin. FTIR and MS showed that B. safensis CCMA-560 produces a mixture of at least four lipopeptides with seven amino acids incorporated and a fatty acid chain with 14 carbons, which makes this molecule similar to the biosurfactant of Bacillus pumilus, namely, pumilacidin. This is the first report on the biosurfactant production by B. safensis, encompassing the investigation of the metabolic pathway and chemical characterization of the biosurfactant molecule.
650 $aBiosurfactants
650 $aBacilo
653 $aBacillus safensis
653 $aChemical characterizion
653 $aMetabolic pathway
653 $aPumilacidin
653 $aSurfactant
700 1 $aFARIA, A. F. de
700 1 $aGALAVERNA, R. S.
700 1 $aEBERLIN, M. N.
700 1 $aGREENFIELD, P.
700 1 $aZUCCHI, T. D.
700 1 $aMELO, I. S. de
700 1 $aTRAN-DINH, N.
700 1 $aMIDGLEY, D.
700 1 $aOLIVEIRA, V. M.
773 $tApplied Microbiology and Biotechnology, Heidelberg$gv. 99, n. 7, p. 3155-3167, 2015.
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Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
10/12/2002 |
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Data da última atualização: |
19/11/2015 |
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Autoria: |
PAES, M. C. D. |
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Afiliação: |
MARIA CRISTINA DIAS PAES, CNPMS. |
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Título: |
Importance of zein composition in quality protein maize (QPM) to microstructural and chemical modifications of proteins during extrusion and their impact of texture of corn-based extrudates. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
2002. |
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Páginas: |
138 p. |
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Idioma: |
Inglês |
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Notas: |
Thesis (Doctor) - Colorado State University, Fort Collins. |
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Conteúdo: |
Although several studies have been already carried out to clarify the importance of endosperm corn proteins in corn grain hardness and vitreousness, the role that protein compositional differences plays on the physical properties of texturized corn-based products is still poorly understood. Considering that protein has been shown to have an important impact in extruded food systems, it is important to understand how differences in composition or spatial arrangement of corn endosperm proteins, such as observed in Quality Protein Maize (QPM), can influence changes in polymers and structures during extrusion processing. Therefore, the overall objective of this project was to investigate the effect of the high y-zein content in QPM to chemical, physical, and microstructural changes that occurs in zeins during extrusion and its impact on texture of intermediate corn-based extrudates. There experiments were designed to test the overall scientific hypothesis that high y-zein content in QPM influences chemical modifications of proteins during extrusion and provides different textural properties in corn-based extrudates as compared to normal corn. Overall results of thermal and pasting properties for starch isolated from QPM and normal maize grits showed either no or negligible differences between starch of normal and QPM maize types. This finding allowed maize grits to be used in prospective studies for comparison of possible modifications in proteins during processing. Extrusion caused significant changes in the microstructural organization of major components of the grits and the chemistry of maize proteins. Starch granules lost their orderly structure, gelatinized, and melted to form a continuous matrix, whereas, proteins aggregated into large masses diffused in the gelatinized starch network. The high y-zein content in QPM seems to confer resistance to disruption of protein bodies during extrusion. Therefore, high y-zein rich protein bodies require higher energy input within the extruder for complete disruption than protein bodies found in normal maize. But differences in dispersion of zeins in the system for the two maize types were not identified at high shear conditions evaluated in this study. In general, modifications in protein chemistry were driven by both noncovalent and covalent interactions, although disulfide bonding was apparently more important for the QPM samples. Chemical changes in proteins were identified as an important factor influencing brittleness of the final extrudates. Moisture negatively affected the brittleness of extrudates, regardless of maize type. Higher content of y-zein in QPM likely provided higher strength to maize extrudates thus favoring crispness of extruded maize grits. The use of QPM grits to replace normal grits in the production of extruded corn-based products may promote extended bowl-life of extruded corn flakes as well as enhance crispness of fully expanded snacks. MenosAlthough several studies have been already carried out to clarify the importance of endosperm corn proteins in corn grain hardness and vitreousness, the role that protein compositional differences plays on the physical properties of texturized corn-based products is still poorly understood. Considering that protein has been shown to have an important impact in extruded food systems, it is important to understand how differences in composition or spatial arrangement of corn endosperm proteins, such as observed in Quality Protein Maize (QPM), can influence changes in polymers and structures during extrusion processing. Therefore, the overall objective of this project was to investigate the effect of the high y-zein content in QPM to chemical, physical, and microstructural changes that occurs in zeins during extrusion and its impact on texture of intermediate corn-based extrudates. There experiments were designed to test the overall scientific hypothesis that high y-zein content in QPM influences chemical modifications of proteins during extrusion and provides different textural properties in corn-based extrudates as compared to normal corn. Overall results of thermal and pasting properties for starch isolated from QPM and normal maize grits showed either no or negligible differences between starch of normal and QPM maize types. This finding allowed maize grits to be used in prospective studies for comparison of possible modifications in proteins during processing. Extrusion ... Mostrar Tudo |
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Thesagro: |
Proteína. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03488nam a2200145 a 4500
001 1486623
005 2015-11-19
008 2002 bl uuuu m 00u1 u #d
100 1 $aPAES, M. C. D.
245 $aImportance of zein composition in quality protein maize (QPM) to microstructural and chemical modifications of proteins during extrusion and their impact of texture of corn-based extrudates.
260 $a2002.$c2002
300 $a138 p.
500 $aThesis (Doctor) - Colorado State University, Fort Collins.
520 $aAlthough several studies have been already carried out to clarify the importance of endosperm corn proteins in corn grain hardness and vitreousness, the role that protein compositional differences plays on the physical properties of texturized corn-based products is still poorly understood. Considering that protein has been shown to have an important impact in extruded food systems, it is important to understand how differences in composition or spatial arrangement of corn endosperm proteins, such as observed in Quality Protein Maize (QPM), can influence changes in polymers and structures during extrusion processing. Therefore, the overall objective of this project was to investigate the effect of the high y-zein content in QPM to chemical, physical, and microstructural changes that occurs in zeins during extrusion and its impact on texture of intermediate corn-based extrudates. There experiments were designed to test the overall scientific hypothesis that high y-zein content in QPM influences chemical modifications of proteins during extrusion and provides different textural properties in corn-based extrudates as compared to normal corn. Overall results of thermal and pasting properties for starch isolated from QPM and normal maize grits showed either no or negligible differences between starch of normal and QPM maize types. This finding allowed maize grits to be used in prospective studies for comparison of possible modifications in proteins during processing. Extrusion caused significant changes in the microstructural organization of major components of the grits and the chemistry of maize proteins. Starch granules lost their orderly structure, gelatinized, and melted to form a continuous matrix, whereas, proteins aggregated into large masses diffused in the gelatinized starch network. The high y-zein content in QPM seems to confer resistance to disruption of protein bodies during extrusion. Therefore, high y-zein rich protein bodies require higher energy input within the extruder for complete disruption than protein bodies found in normal maize. But differences in dispersion of zeins in the system for the two maize types were not identified at high shear conditions evaluated in this study. In general, modifications in protein chemistry were driven by both noncovalent and covalent interactions, although disulfide bonding was apparently more important for the QPM samples. Chemical changes in proteins were identified as an important factor influencing brittleness of the final extrudates. Moisture negatively affected the brittleness of extrudates, regardless of maize type. Higher content of y-zein in QPM likely provided higher strength to maize extrudates thus favoring crispness of extruded maize grits. The use of QPM grits to replace normal grits in the production of extruded corn-based products may promote extended bowl-life of extruded corn flakes as well as enhance crispness of fully expanded snacks.
650 $aProteína
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