The use of modified divinylbenzene-polystyrene resins in the separation of fermentation products. A case study utilizing amino acids and a dipeptide

2007 ◽  
Vol 55 (2) ◽  
pp. 163-169 ◽  
Author(s):  
J. L. Casillas ◽  
F. Addo-Yobo ◽  
C. N. Kenney ◽  
J. Aracilxs ◽  
M. Martínez
Keyword(s):  
Amino Acids ◽  
Fermentation Products ◽  
Polystyrene Resins

scholarly journals Glucose-Limited Fed-Batch Cultivation Strategy to Mimic Large-Scale Effects in Escherichia coli Linked to Accumulation of Non-Canonical Branched-Chain Amino Acids by Combination of Pyruvate Pulses and Dissolved Oxygen Limitation

2021 ◽  
Vol 9 (6) ◽  
pp. 1110
Author(s):  
Ángel Córcoles García ◽  
Peter Hauptmann ◽  
Peter Neubauer
Keyword(s):  
Amino Acids ◽  
Dissolved Oxygen ◽  
Large Scale ◽  
Scale Effects ◽  
Branched Chain Amino Acids ◽  
Oxygen Limitation ◽  
Fed Batch ◽  
Fermentation Products ◽  
Cultivation Strategy ◽  
Branched Chain

Insufficient mixing in large-scale bioreactors provokes gradient zones of substrate, dissolved oxygen (DO), pH, and other parameters. E. coli responds to a high glucose, low oxygen feeding zone with the accumulation of mixed acid fermentation products, especially formate, but also with the synthesis of non-canonical amino acids, such as norvaline, norleucine and β-methylnorleucine. These amino acids can be mis-incorporated into recombinant products, which causes a problem for pharmaceutical production whose solution is not trivial. While these effects can also be observed in scale down bioreactor systems, these are challenging to operate. Especially the high-throughput screening of clone libraries is not easy, as fed-batch cultivations would need to be controlled via repeated glucose pulses with simultaneous oxygen limitation, as has been demonstrated in well controlled robotic systems. Here we show that not only glucose pulses in combination with oxygen limitation can provoke the synthesis of these non-canonical branched-chain amino acids (ncBCAA), but also that pyruvate pulses produce the same effect. Therefore, we combined the enzyme-based glucose delivery method Enbase® in a PALL24 mini-bioreactor system and combined repeated pyruvate pulses with simultaneous reduction of the aeration rate. These cultivation conditions produced an increase in the non-canonical branched chain amino acids norvaline and norleucine in both the intracellular soluble protein and inclusion body fractions with mini-proinsulin as an example product, and this effect was verified in a 15 L stirred tank bioreactor (STR). To our opinion this cultivation strategy is easy to apply for the screening of strain libraries under standard laboratory conditions if no complex robotic and well controlled parallel cultivation devices are available.

scholarly journals Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 326 ◽  
Author(s):  
Marie Deckers ◽  
Dieter Deforce ◽  
Marie-Alice Fraiture ◽  
Nancy H.C. Roosens
Keyword(s):  
Genetically Modified ◽  
European Market ◽  
Production Yield ◽  
Detection Methods ◽  
Recombinant Enzymes ◽  
Fermentation Products ◽  
European Regulations ◽  
Micro Organisms ◽  
And Control

The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation process, either by using genetically modified micro-organism (GMM) strains or by producing recombinant enzymes. This review provides a general overview of the different methods used to produce FE preparations and how the use of GMM can increase the production yield. Additionally, information regarding the construction of these GMM strains is provided. Thereafter, an overview of the different European regulations concerning the authorization of FE preparations on the European market and the use of GMM strains is given. Potential issues related to the authorization and control of FE preparations sold on the European market are then identified and illustrated by a case study. This process highlighted the importance for control of FE preparations and the consequent need for appropriate detection methods targeting the presence of GMM, which is used in fermentation products.

Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved System

1958 ◽  
Vol 30 (7) ◽  
pp. 1185-1190 ◽  
Author(s):  
Stanford. Moore ◽  
D. H. Spackman ◽  
W. H. Stein
Keyword(s):  
Amino Acids ◽  
Sulfonated Polystyrene ◽  
Polystyrene Resins

scholarly journals Transient acquired Fanconi syndrome with unusual and rare aetiologies: A case study of two dogs

2020 ◽  
Vol 65 (No. 1) ◽  
pp. 41-47
Author(s):  
JY Park ◽  
JH Park ◽  
HJ Han ◽  
JH Kim
Keyword(s):  
Amino Acids ◽  
Fanconi Syndrome ◽  
The Other ◽  
Babesia Gibsoni ◽  
Hepatic Copper ◽  
History Of ◽  
Underlying Causes ◽  
Laboratory Examinations ◽  
Aggressive Care

The acquired form of Fanconi syndrome is seldom identified in dogs; those cases that have been reported have been secondary to hepatic copper toxicosis, primary hypoparathyroidism, ingestion of chicken jerky treats, exposure to ethylene glycol, or gentamicin toxicity. However, to the best of our knowledge, there have been no reports of acquired Fanconi syndrome secondary to Babesia infection or ingestion of cosmetics in dogs. We here report on two dogs presented with a history of marked polyuria, polydipsia, and lethargy. Laboratory examinations showed glucosuria with normoglycaemia and severe urinary loss of amino acids. One dog was infected with Babesia gibsoni and the other dog had a history of cosmetics ingestion. The first dog received treatment for Babesia infection and the second dog received aggressive care to correct metabolic acidosis, electrolyte imbalances, and other add-on deficiencies. In both dogs, the Fanconi syndrome was successfully managed following the treatment for the underlying causes. In conclusion, both Babesia infection and cosmetics ingestion should be considered as a possible aetiology for transient acquired Fanconi syndrome in canine patients.

scholarly journals TorsiFlex: an automatic generator of torsional conformers. Application to the twenty proteinogenic amino acids

2021 ◽  
Vol 13 (1) ◽  
Author(s):  
David Ferro-Costas ◽  
Irea Mosquera-Lois ◽  
Antonio Fernández-Ramos
Keyword(s):  
Amino Acids ◽  
Electronic Structure ◽  
Energy Surface ◽  
Random Search ◽  
Torsional Potential ◽  
Complete Work ◽  
Chemical Knowledge ◽  
Validation Tests ◽  
User Friendly

AbstractIn this work, we introduce , a user-friendly software written in Python 3 and designed to find all the torsional conformers of flexible acyclic molecules in an automatic fashion. For the mapping of the torsional potential energy surface, the algorithm implemented in combines two searching strategies: preconditioned and stochastic. The former is a type of systematic search based on chemical knowledge and should be carried out before the stochastic (random) search. The algorithm applies several validation tests to accelerate the exploration of the torsional space. For instance, the optimized structures are stored and this information is used to prevent revisiting these points and their surroundings in future iterations. operates with a dual-level strategy by which the initial search is carried out at an inexpensive electronic structure level of theory and the located conformers are reoptimized at a higher level. Additionally, the program takes advantage of conformational enantiomerism, when possible. As a case study, and in order to exemplify the effectiveness and capabilities of this program, we have employed to locate the conformers of the twenty proteinogenic amino acids in their neutral canonical form. has produced a number of conformers that roughly doubles the amount of the most complete work to date. Graphical Abstract

scholarly journals POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

2010 ◽  
Vol 9 (2) ◽  
pp. 339-346
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Sri Moerniati ◽  
Yati Maryati
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Soluble Protein ◽  
Essential Amino Acids ◽  
Optimal Time ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Semi Solid ◽  
Rhizopus Sp ◽  
Potential Use

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.   Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

scholarly journals AMINO ACID COMPOSITION OF BIOCONVERSION PRODUCTS POST-EXTRACTION RESIDUES OF THE VEGE-TATIVE PART OF PLANTS BY FUNGI FOMITOPSIS PINICOLA (SW.) P. KARST (FP5-15)

2020 ◽  
pp. 427-434
Author(s):  
Ol'ga Olegovna Mamaeva ◽  
Elena Vladimirovna Isaeva
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Woody Plants ◽  
Feed Additives ◽  
Biologically Active ◽  
Fomitopsis Pinicola ◽  
Fermentation Products ◽  
Vegetative Part

The vegetative part of coniferous and deciduous wood plants is a unique source of natural compounds. The natural renewability of woody plants makes them an inexhaustible raw material for the production of biologically active substances. In the process of their production, about 70% of the non-recyclable post-extraction residue of the vegetative part remains, which is used as a feed additive. Since many plant wastes have a low protein content, in which essential amino acids are most often the limiting ones, they must be enriched with microbial protein, in particular the protein of basidial fungi. For this purpose, the fungi Fomitopsis pinicola (sw.) P. KARST (Fp5-15) were used in this work, since they are the least demanding to plant substrates and have high growth indicators. The purpose of this study was to study the amino acid composition of products obtained as a result of bioconversion of post-extraction residues of fir tree greens and the vegetative part of balsamic poplar (buds, litter). The analysis of the amino acid composition of the products showed that the protein score increases during the biodegradation process (phenylalanine and tyrosine-by 35 %, threonine – by 37.5%). Also, high amounts of glycine, alanine, histidine, aspartic acid, and glutamic acid were found in the products of biodegradation. In terms of the content of a number of amino acids, the resulting products are superior to cereals and feed products based on the vegetative part of woody plants. Thus, the results obtained show the possibility of using fermentation products as protein feed additives.

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