Elshafei Ali M, Elsayed Maysa A, Ibrahim Gamil E, Mehanna Nayra S, Hassan Mohamed M, Othman Abdelmageed M
Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt.
Chemistry of Flavor and Aroma Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt.
Sci Rep. 2025 Jun 20;15(1):20143. doi: 10.1038/s41598-025-04992-4.
The highest activity of the Pleurotus ostreatus NRC620 laccase enzyme occurred in the broth of mushroom growth after 25 days of incubation at 28 °C and static conditions. The optimum pH and temperature of the enzyme activity were revealed at pH 3.0, and 70 °C, respectively, and retained 68.33 and 59.61% of its activity after incubation at 40 and 50 °C for 2 h, respectively. The enzyme retained 100% activity after 2 h of incubation in citrate-phosphate buffer (pH 7.0). The addition of MgSO and CuSO with concentrations of 10 mM caused about 21% and 35% increase in enzyme activity, while NaCl, MnCl, KCl, and CaCl inhibited the enzyme. The values of the kinetic parameters (K and V) of the Pleurotus ostreatus NRC 620 laccase were 1.99 mM and 16,217 µmol Min L respectively, using ABTS as a substrate. The apple juice enzyme-treated sample showed a significant reduction in pH, as well as viscosity, after enzyme treatment along with storage time. Apple juice treatment with laccase exhibited slight degradation in total phenolic; however, this observation was not found in antioxidant activity.
糙皮侧耳NRC620漆酶的最高活性出现在28℃静态培养25天后的蘑菇生长培养液中。该酶活性的最适pH值和温度分别为3.0和70℃，在40℃和50℃孵育2小时后，分别保留其活性的68.33%和59.61%。在柠檬酸盐-磷酸盐缓冲液（pH 7.0）中孵育2小时后，该酶保留100%的活性。添加浓度为10 mM的MgSO₄和CuSO₄会使酶活性分别提高约21%和35%，而NaCl、MnCl₂、KCl和CaCl₂会抑制该酶。以ABTS为底物时，糙皮侧耳NRC 620漆酶的动力学参数（Kₘ和Vₘₐₓ）值分别为1.99 mM和16,217 μmol·min⁻¹·L⁻¹。酶处理后的苹果汁样品在酶处理及储存期间，pH值和粘度均显著降低。用漆酶处理苹果汁后，总酚含量略有下降；然而，在抗氧化活性方面未观察到这种现象。
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