Khodakarami Fard Zahra, Shirazinejad Alireza, Mohammadi Mohsen, Hashemi Seyed Mohammad Bagher
Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran.
Department of Pharmacognosy and Pharmaceutical Biotechnology, Faculty of Pharmacy, Lorestan University of Medical Sciences, Khorramabad, Iran.
Iran J Biotechnol. 2024 Apr 1;22(2):e3797. doi: 10.30498/ijb.2024.417315.3797. eCollection 2024 Apr.
The lipase enzyme (EC: 3.1.1.3) is one of the most important catalysts in food, dairy, detergent, and textile industries.
This study was performed to identify, isolate and characterize of lipase producing bacterial strain from agrifood wastes and to identify and characterize of their lipase genes.
In the present study, two lipase-producing isolates were identified from the effluent of Golbahar meat products and Soveyda vegetable oil factories using in silico and approaches.
The results of morphological, biochemical, and molecular characterizations showed that both lipase-producing isolates belong to the species. Phylogenetic analysis confirmed the results of phenotypic, biochemical, and molecular characterizations. The results showed differences between LipA and LipB in the Golbahar and Soveyda isolates. Three different amino acids (residues 14, 100, and 165) were observed in LipA and one different amino acid (residue 102) was detected in LipB extracellular lipases. The protein molecular weight of the two extracted lipases ranged from 20 to 25 kDa. The identified extracellular lipases also had different physicochemical features. The maximum lipase activity of the Golbahar and Soveyda isolates was observed at 45 °C and at the pH of 8, but the Golbahar isolates exhibited higher lipase activity compared to the Soveyda isolates. The Golbahar and Soveyda isolates exhibited different activities in the presence of some ions, inhibitors, denaturing agents, and organic solvents and the Golbahar isolates showed better lipase activity than the Soveyda isolates.
In this study, two extracellular lipase-producing isolates of were identified from different food industries, and their characteristics were investigated. The results of various investigations showed that the lipases produced by the Golbahar isolate have better characteristics than the lipases of the Soveyda isolate. The Golbahar lipases have a suitable temperature and pH activity range and maintain their activity in the presence of some ions, inhibitors, denaturing agents, and organic solvents. After further investigation, the Golbahar isolate lipase can be used in various industries. In addition, this lipase can be used enzyme engineering processes and its activity can be arbitrarily changed by targeted mutations. The results of this study can increase our knowledge of extracellular lipases and may turn out to have industrial applications.
脂肪酶（EC：3.1.1.3）是食品、乳制品、洗涤剂和纺织工业中最重要的催化剂之一。
本研究旨在从农业食品废弃物中鉴定、分离和表征产脂肪酶的细菌菌株，并鉴定和表征其脂肪酶基因。
在本研究中，使用计算机模拟和实验方法从戈尔巴哈尔肉类制品厂和索韦达植物油厂的废水中鉴定出两株产脂肪酶的菌株。
形态学、生化和分子表征结果表明，两株产脂肪酶的菌株均属于同一物种。系统发育分析证实了表型、生化和分子表征的结果。结果显示，戈尔巴哈尔菌株和索韦达菌株的LipA和LipB存在差异。在LipA中观察到三个不同的氨基酸（第14、100和165位残基），在LipB胞外脂肪酶中检测到一个不同的氨基酸（第102位残基）。两种提取的脂肪酶的蛋白质分子量在20至25 kDa之间。鉴定出的胞外脂肪酶也具有不同的理化特性。戈尔巴哈尔菌株和索韦达菌株的脂肪酶活性在45℃和pH值为8时最高，但戈尔巴哈尔菌株的脂肪酶活性高于索韦达菌株。在某些离子、抑制剂、变性剂和有机溶剂存在的情况下，戈尔巴哈尔菌株和索韦达菌株表现出不同的活性，且戈尔巴哈尔菌株的脂肪酶活性优于索韦达菌株。
本研究从不同食品工业中鉴定出两株产胞外脂肪酶的菌株，并对其特性进行了研究。各种研究结果表明，戈尔巴哈尔菌株产生的脂肪酶比索韦达菌株的脂肪酶具有更好的特性。戈尔巴哈尔脂肪酶具有合适的温度和pH活性范围，并且在某些离子、抑制剂、变性剂和有机溶剂存在的情况下仍能保持其活性。经过进一步研究，戈尔巴哈尔菌株脂肪酶可用于各种工业。此外，这种脂肪酶可用于酶工程过程，其活性可通过定向突变任意改变。本研究结果可以增加我们对胞外脂肪酶的了解，可能具有工业应用价值。
