Optimization of laccase production by Pleurotus ostreatus (Jacq.) P. Kumm. using agro-industrial residues: a comparative study on peels of tucumã (Astrocaryum aculeatum G. Mey.) and pupunha (Bactris gasipaes Kunth) fruits

Kevyn Melo Lotas; Raissa Sayumy Kataki Fonseca; Joice Camila Martins da Costa; Ana Claudia Alves Cortez; Francisca das Chagas do Amaral Souza; Márcio Rodrigues Barreto; Lívia Melo Carneiro; João Paulo Alves Silva; Eveleise Samira Martins Canto; Flávia da Silva Fernandes; João Vicente Braga de Souza; Érica Simplício de Souza; Kevyn Melo Lotas; Raissa Sayumy Kataki Fonseca; Joice Camila Martins da Costa; Ana Claudia Alves Cortez; Francisca das Chagas do Amaral Souza; Márcio Rodrigues Barreto; Lívia Melo Carneiro; João Paulo Alves Silva; Eveleise Samira Martins Canto; Flávia da Silva Fernandes; João Vicente Braga de Souza; Érica Simplício de Souza

doi:10.3934/bioeng.2024025

AIMS Bioengineering

2024, Volume 11, Issue 4: 561-573. doi: 10.3934/bioeng.2024025

Previous Article Next Article

Research article

Optimization of laccase production by Pleurotus ostreatus (Jacq.) P. Kumm. using agro-industrial residues: a comparative study on peels of tucumã (Astrocaryum aculeatum G. Mey.) and pupunha (Bactris gasipaes Kunth) fruits

1.
Postgraduate Program in Biotechnology and Natural Resources (PPG-MBT) at the Amazonas State University (UEA), Manaus, Amazonas, Brazil
2.
Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus, AM, Brazil
3.
Coordination of Society, Health, and Environment (COSAS), National Institute for Amazonian Research (INPA), Manaus, Amazonas, Brazil
4.
Department of Chemical Engineering, School of Engineering of Lorena (EEL), University of São Paulo (USP), Lorena, São Paulo, Brazil
5.
Microbiology Department, Federal University of Western Pará (UFOPA), Santarém, Pará, Brazil
6.
School of Technology, Amazonas State University (UEA), Manaus, Amazonas, Brazil
7.
Department of Chemistry, Postgraduate Program in Chemical and Biochemical Process Technology (PPGTP), Federal Technological University of Paraná, Campus Pato Branco, Paraná, Brazil

Received: 22 July 2024 Revised: 22 November 2024 Accepted: 26 November 2024 Published: 09 December 2024

This work focuses on optimizing laccase production from Pleurotus ostreatus (Jacq.) P. Kumm. using tucumã (Astrocaryum aculeatum G. Mey.) and pupunha (Bactris gasipaes Kunth) fruit peels as substrates and assessing the influence of environmental parameters such as moisture content % (w/w) and wheat bran supplementation % (w/w). Both substrates demonstrated potential for substantial laccase activity, with tucumã peels reaching optimal production levels at 902 IU/kg under conditions of 70% moisture and 5% wheat bran supplementation, whereas pupunha peels exhibited a maximum yield of 1486 IU/kg with 70% moisture and 15% bran supplementation. This study exemplifies the integration of Amazonian agro-industrial residues in biotechnological applications, highlighting the potential of these substrates in laccase production. In the context of the bioeconomy, this work underscores the importance of utilizing local biomass residues as sources of valuable enzymes, which play a critical role in biotechnological solutions, including pollution remediation and sustainable manufacturing processes.
- tucumã peel,
- pupunha peel,
- agro-industrial residues,
- enzyme optimization and bioconversion, Amazonian agro-industrial residues
Citation: Kevyn Melo Lotas, Raissa Sayumy Kataki Fonseca, Joice Camila Martins da Costa, Ana Claudia Alves Cortez, Francisca das Chagas do Amaral Souza, Márcio Rodrigues Barreto, Lívia Melo Carneiro, João Paulo Alves Silva, Eveleise Samira Martins Canto, Flávia da Silva Fernandes, João Vicente Braga de Souza, Érica Simplício de Souza. Optimization of laccase production by Pleurotus ostreatus (Jacq.) P. Kumm. using agro-industrial residues: a comparative study on peels of tucumã (Astrocaryum aculeatum G. Mey.) and pupunha (Bactris gasipaes Kunth) fruits[J]. AIMS Bioengineering, 2024, 11(4): 561-573. doi: 10.3934/bioeng.2024025

Related Papers:

Abstract

This work focuses on optimizing laccase production from Pleurotus ostreatus (Jacq.) P. Kumm. using tucumã (Astrocaryum aculeatum G. Mey.) and pupunha (Bactris gasipaes Kunth) fruit peels as substrates and assessing the influence of environmental parameters such as moisture content % (w/w) and wheat bran supplementation % (w/w). Both substrates demonstrated potential for substantial laccase activity, with tucumã peels reaching optimal production levels at 902 IU/kg under conditions of 70% moisture and 5% wheat bran supplementation, whereas pupunha peels exhibited a maximum yield of 1486 IU/kg with 70% moisture and 15% bran supplementation. This study exemplifies the integration of Amazonian agro-industrial residues in biotechnological applications, highlighting the potential of these substrates in laccase production. In the context of the bioeconomy, this work underscores the importance of utilizing local biomass residues as sources of valuable enzymes, which play a critical role in biotechnological solutions, including pollution remediation and sustainable manufacturing processes.

Acknowledgments

We gratefully acknowledge the financial support from FAPEAM (Fundação de Amparo à Pesquisa do Estado do Amazonas), CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), under process number 062.00898/2019. The project, titled “Production, Stability, and Applicability of Colorants Produced by Filamentous Fungi Isolated from Soil Samples of the Amazon Region”, was funded by the Call No. 006/2019 - UNIVERSAL AMAZONAS. The project was coordinated by João Vicente Braga de Souza.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Authors contributions

All authors contributed to the article's conception and design. Author Contributions: João Vicente Braga de Souza, Kevyn Melo Lotas, and Érica Simplício de Souza conceived and designed the study. João Vicente Braga de Souza, Kevyn Melo Lotas, Raissa Sayumy Kataki Fonseca, Joice Camila Martins da Costa and Ana Claudia Alves Cortez performed the experiments and organized the database. João Vicente Braga de Souza, Érica Simplício de Souza, and Kevyn Melo Lotas wrote the first draft of the manuscript. João Vicente Braga de Souza, Érica Simplício de Souza, Kevyn Melo Lotas, Raissa Sayumi Kataki Fonseca, Joice Camila Martins da Costa, Ana Claudia Alves Cortez Francisca das Chagas do Amaral Souza, João Fernando Vieira Ennes, Márcio Barreto and Flávia da Silva Fernandes wrote sections of the manuscript. All authors contributed to the revision of the manuscript and read and approved the submitted version.

References

[1]	Castrovilli MC, Bolognesi P, Chiarinelli J, et al. (2019) The convergence of forefront technologies in the design of laccase-based biosensors–an update. TrAC Trends in Analytical Chemistry 119: 115615. https://doi.org/10.1016/j.trac.2019.07.026
[2]	Debnath R, Saha T (2020) An insight into the production strategies and applications of the ligninolytic enzyme laccase from bacteria and fungi. Biocatal Agric Biotechnol 26: 101645. https://doi.org/10.1016/j.bcab.2020.101645
[3]	Curran LMCLK, Sale KL, Simmons BA (2022) Review of advances in the development of laccases for the valorization of lignin to enable the production of lignocellulosic biofuels and bioproducts. Biotechnol Adv 54: 107809. https://doi.org/10.1016/j.biotechadv.2021.107809
[4]	El-Batal AI, ElKenawy NM, Yassin AS, et al. (2015) Laccase production by Pleurotus ostreatus and its application in synthesis of gold nanoparticles. Biotechnology Reports 5: 31-39. https://doi.org/10.1016/j.btre.2014.11.001
[5]	Lettera V, Pezzella C, Cicatiello P, et al. (2016) Efficient immobilization of a fungal laccase and its exploitation in fruit juice clarification. Food Chem 196: 1272-1278. https://doi.org/10.1016/j.foodchem.2015.10.074
[6]	Trejo-López MT, Ayala-Martínez M, Zepeda-Bastida A, et al. (2021) Using spent Pleurotus ostreatus substrate to supplemented goats to increase fresh cheese yields. Small Ruminant Research 195: 106297. https://doi.org/10.1016/j.smallrumres.2020.106297
[7]	Arregui L, Ayala M, Gómez-Gil X, et al. (2019) Laccases: structure, function, and potential application in water bioremediation. Microb Cell Fact 18: 1-33. https://doi.org/10.1186/s12934-019-1248-0
[8]	Zofair SFF, Ahmad S, Hashmi MA, et al. (2022) Catalytic roles, immobilization and management of recalcitrant environmental pollutants by laccases: significance in sustainable green chemistry. J Environ Manage 309: 114676. https://doi.org/10.1016/j.jenvman.2022.114676
[9]	Itoh T, Takagi Y (2020) Laccase-catalyzed reactions in ionic liquids for green sustainable chemistry. ACS Sustain Chem Eng 9: 1443-1458. https://doi.org/10.1021/acssuschemeng.0c07097
[10]	Economou CN, Diamantopoulou PA, Philippoussis AN (2017) Valorization of spent oyster mushroom substrate and laccase recovery through successive solid state cultivation of Pleurotus, Ganoderma, and Lentinula strains. Appl Microbiol Biotechnol 101: 5213-5222. https://doi.org/10.1007/s00253-017-8251-3
[11]	Torres CAV, Ocampo RD, Rodríguez WM, et al. (2017) Food quality of the mushroom Pleurotus ostreatus, fresh and dehydrated, cultivated on three agricultural residues. Revista ESPAMCIENCIA 8: 75-83. Available from: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/143
[12]	Yamauchi M, Sakamoto M, Yamada M, et al. (2019) Cultivation of oyster mushroom (Pleurotus ostreatus) on fermented moso bamboo sawdust. J King Saud Uni-Sci 31: 490-494. https://doi.org/10.1016/j.jksus.2018.04.021
[13]	Kumar VV, Venkataraman S, Kumar PS, et al. (2022) Laccase production by Pleurotus ostreatus using cassava waste and its application in remediation of phenolic and polycyclic aromatic hydrocarbon-contaminated lignocellulosic biorefinery wastewater. Environ Pollut 309: 119729. https://doi.org/10.1016/j.envpol.2022.119729
[14]	An Q, Li C, Yuan Y, et al. (2023) Utilization of agroindustrial wastes for the production of laccase by Pleurotus eryngii Han 1787 and Lentinus edodes Han 1788. Bioresources 18: 570. https://doi.org/10.15376/biores.18.1.570-583
[15]	Han ML, Li XQ, Zhang CD, et al. (2022) Effect of different lignocellulosic biomasses on laccase production by pleurotus species. Bioresources 17: 4921-4936. https://doi.org/10.15376/biores.17.3.4921-4936
[16]	Bellettini MB, Fiorda FA, Maieves HA, et al. (2019) Factors affecting mushroom Pleurotus spp. Saudi J Biol Sci 26: 633-646. https://doi.org/10.1016/j.sjbs.2016.12.005
[17]	Kumla J, Suwannarach N, Sujarit K, et al. (2020) Cultivation of mushrooms and their lignocellulolytic enzyme production through the utilization of agro-industrial waste. Molecules 25: 2811. https://doi.org/10.3390/molecules25122811
[18]	Embrapa Brazilian Agricultural Research CorporationPupunha (Bactris gasipaes Kunth): a review. Embrapa. Available from: https://www.embrapa.br
[19]	Market and production analysis of tucumã (Astrocaryum aculeatum) in Manaus. Scientia Amazonia. Available from: https://www.scientiaamazonia.org
[20]	Manhã C Food thrown away in Manaus could feed 100,000 people. D24AM. Available from: https://www.d24am.com
[21]	Didonet AA, Ferraz IDK (2014) The trade of tucumã fruits (Astrocaryum aculeatum G. Mey-Arecaceae) in the markets of Manaus (Amazonas, Brazil). Rev Bras Frutic 36: 353-362. https://doi.org/10.1590/0100-2945-108/13
[22]	Santos LCRM dos, Cortez ACA, Silva JPA da, et al. (2022) Residues from the amazon region as substrates for the production of oyster mushrooms and laccases. Int J Curr Microbiol Appl Sci 11: 11-18. https://doi.org/10.20546/ijcmas.2022.1102.002
[23]	(2008) Instituto Adolfo LutzPhysical-chemical methods for food analysis. São Paulo: Adolfo Lutz Institute.
[24]	Barros Neto B, Scarmínio IS, Bruns RE (1995) Experimental design and optimization. Campinas: UNICAMP.
[25]	Szklarz GD, Antibus RK, Sinsabaugh RL, et al. (1989) Production of phenol oxidases and peroxidases by wood-rotting fungi. Mycologia 81: 234-240. https://doi.org/10.1080/00275514.1989.12025652
[26]	Rodrigues MCK, Oro CED, Puton BMS, et al. (2022) Potential use of green banana peel waste: modeling of drying and determination of physicochemical and antioxidant properties. Biomass Convers Biorefin 14: 14095-14106. https://doi.org/10.1007/s13399-022-03511-z
[27]	Correa BM, Baldissera L, Barbosa FR, et al. (2019) Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel. Biosci J 35: 509-517. https://doi.org/10.14393/BJ-v35n2a20198-41868
[28]	de Aguiar LVB, dos Santos Vasconcelos A, de Oliveira Júnior SD, et al. (2022) Physico-chemical characterization of lignocellulosic wastes used in the cultivation of Pleurotus ostreatus. Conjecturas 22: 311-332. https://doi.org/10.53660/CONJ-1756-2K64
[29]	Bertrand B, Martínez-Morales F, Trejo-Hernández MR, et al. (2013) Fungal laccases: induction and production. Rev Mex Ing Quim 13: 473-488. Available from: https://www.redalyc.org/articulo.oa?id=62029966010
[30]	Yang J, Li W, Ng TB, et al. (2017) Laccase: Production, expression regulation, and applications in pharmaceutical biodegradation. Front Microbiol 8: 832. https://doi.org/10.3389/fmicb.2017.00832

Reader Comments

Your name:*

Email:*
© 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)