?-glucosidases são enzimas que catalisam a hidrólise de ligações glucosídicas ?-1,4, ?-1,3 e ?-1,6 a partir da extremidade não redutora de oligossacarídeos de cadeias pequenas, alquil e aril ?-D-glucosídeos e dissacarídeos. Além de serem enzimas chave do complexo celulolítico, apresentam funções importantes como o melhoramento de aromas de vinhos e a hidrólise de antocianinas. Malbranchea pulchella usualmente é encontrado em fragmentos vegetais em decomposição ou material rico em celulose, podendo ser considerado promissor à produção de enzimas de interesse biotecnológico. Neste contexto, o objetivo desse projeto foi a caracterização funcional de uma ?-glucosidase de M. pulchella e sua aplicação na hidrólise de resíduos agroindustriais e de antocianinas. Uma BGL da família GH3 foi purificada com um fator de purificação 6,32 e recuperação de aproximadamente 35 %. A sua massa molecular aproximado foi de 100 kDa, e o Km, Vmáx e Kcat foram calculadas em 0,33 mM, 13,67 U/mg, 26,5 s-1 respectivamente. O dicroísmo circular revelou uma estrutura composta por aproximadamente 25% de ?-hélices e 20% de ?-folhas. A BGL apresentou pH e temperatura ótimos igual a 6,0 e 50 °C; e foi estável a 40 °C e apresentou boa estabilidade nos pH 5,0 a 8,0, por 24 horas. Nenhum dos sais de íons metálicos ativou a enzima e apenas o HgCl2 inibiu a atividade em 90%. A enzima não apresentou inibição em presença de glucose (0,1-1M) por até 24 horas. Além disso, a GH3 mostrou-se glicosilada e a proporção de açúcar corresponde a 15% massa da enzima. O efeito da celobiose (C) e do bagaço de cana-de-açúcar in natura (BCAN) na produção das BGLs foram avaliados em um DCCR, que indicou um modelo reduzido com influência das duas variáveis. A melhor condição de cultivo para a produção de BGLs foi 0,6% de C (p/v) e 4% de BCAN (p/v). Por meio de um planejamento de mistura, os resíduos BCAN, a casca de soja moída (CS) e o bagaço de cevada (BCev), foram avaliados quanto ao potencial de hidrólise a partir das enzimas presentes no extrato enzimático, resultando no maior potencial de hidrólise sobre o BCev, com a produção de aproximadamente 2 mg/mL de açúcares redutores em 48 horas. As BGLs presentes no extrato enzimático otimizado foram imobilizadas em suporte MANAE-agarose, Concanavalina A-Sepharose e BrCN-Sepharose. Os derivados BGL-MANAE e BGL-ConA foram ativados aproximadamente 10 e 3 vezes, respectivamente. BGL-MANAE e BGL-ConA foram mais estáveis que o controle BGLBrCN em todos os pH testados em 24 horas e, além disso, BGL-ConA permaneceu com 100% de sua atividade em temperaturas de 40 °C, 50 °C e 60 °C, já o BGL-MANAE mostrou-se estável a 40 °C permanecendo com 83% de sua atividade, ambos em 24 horas. BGL-MANAE e BGL-ConA apresentaram menor efeito inibitório em presença de diferentes concentrações de glucose e etanol quando comparados ao BGL-BrCN, e esses resultados indicaram que a imobilização de alguma forma colaborou para uma maior estabilidade ao pH e à temperatura, bem como ao aumento da tolerância por glucose e etanol. Os derivados puderam ser reutilizados por até 20 vezes e quando avaliados quanto à capacidade de clarificar vinhos e sucos de uva (hidrólise de antocianinas), BGL-MANAE clarificou 52% o vinho, 71% o vinho diluído, 77% o suco de uva e 56% o suco de uva diluído, e BGL-ConA em contrapartida clarificou 41% o vinho, 46% o vinho diluído, 63% o suco de uva e 23% o suco de uva diluído. BGL-MANAE foi mais eficiente que BGL-ConA na clarificação de vinhos e sucos de uva podendo ser considerado um biocatalisador promissor na hidrólise de antocianinas e, consequentemente, para a produção de vinhos brancos e rose a partir de diferentes variedades de uvas. Este trabalho pelo que sabemos, é o primeiro a usar BGLs imobilizadas com aplicação na clarificação de sucos de uva e vinhos, podendo ser considerado um trabalho inovador, e de grande importância para a indústria de alimentos e bebidas. / ?-glucosidases are enzymes that catalyze the hydrolysis of ?-1,4, ?-1,3 and ?-1,6 glucosidic linkages, from the non-reducing end of short chain oligosaccharides, alkyl and aryl ?-D-glucosides and disaccharides. Besides being complex key cellulolytic enzymes, they have important functions such as the improvement of wine flavors and anthocyanins hydrolysis. Malbranchea pulchella is usually found in decaying plant debris or in material rich in cellulose, for this reason it can be considered promising for the production of enzymes of biotechnological interest. In this context, the aim of this project was the functional characterization of a ?-glucosidase from M. pulchella and its application in the organic residues and anthocyanins hydrolysis. A BGL GH3 family produced by M. pulchella was purified with a purification factor and recovery of about 6.32 and 35 times. Its approximate molecular mass was 100 kDa, and Km, Vmax and kcat were 0.33 mM, 13.67 U/mg, 26.5 s-1, respectively. The circular dichroism revealed a structure composed of approximately 25% of ?-helix and 20% of ?-sheets. BGL presented optimum pH and temperature at 6.0 and 50 °C; and it was stable at 40 °C. It also showed good stability at pH 5.0 to 8.0, for 24 hours. None of the metal ions salts activated the enzyme and HgCl2 inhibited the activity by 90%. The enzyme showed no inhibition in the presence of glucose (0,1-1M) for 24 hours. Furthermore, it is glycosylated and the sugar proportion correspondsto 15% of the enzyme mass. The effect of cellobiose (C) and sugarcane bagasse in natura (BCAN) in the production of BGLs were evaluated in a CCRD, which indicated a reduced model of influence of the two variables. The best culture condition for BGLs production was 0.6% of C (w/v) and 4% (w/v) of BCAN. Through a mixture design, using the BCAN, ground soybean hulls (CS) and barley bagasse (BCev) were used to evaluate the potential of hydrolysis of these residues in the presence of enzymes present in the enzymatic extract, resulting in a greater efficiency of (BCev) hydrolysis, producing approximately 2 mg/mL of reducing sugars in 48 hours. The BGLs present in the optimized enzyme extract were also used in the immobilization on ionic support MANAE-agarose and affinity support Concanavalin A-Sepharose (ConA-Sepharose). The BGL-MANAE and BGL-ConA derivatives were activated approximately 10 and 3 times, respectively. BGL-MANAE and BGL-ConA were more stable than BGL-BrCN control in all pH tested within 24 hours. In addition, BGL-ConA remained 100% of its activity at 40 °C, 50 °C and 60 °C , and BGL-MANAE was stable at 40 °C and remained 83% of its activity, both in 24 hours. BGL-MANAE and BGL-ConA showed lower inhibitory effect in the presence of different glucose and ethanol concentrations when compared to BGL-BrCN and these results indicate that the immobilization, somehow, cooperated to a greater pH and temperature stability, as well as to increased tolerance by glucose and ethanol. The derivatives could be reused up to 20 times and when they were tested for their capacity to clarify wine and grape juice (anthocyanins hydrolysis), BGL-MANAE clarified 52% wine, 71% diluted wine, 77% grape juice and 56% diluted grape juice. On the other hand, BGL-ConA clarified 41% wine, 46% diluted wine, 63% grape juice and 23% diluted grape juice. BGL-MANAE was more efficient than BGL-ConA in clarifying wines and grape juices and it may be considered a promising biocatalyst in the anthocyanins hydrolysis, and consequently in the production of white and rose wines from different varieties of grapes. This work as we know, is the first to use immobilized BGLs applied in the clarification of grape juice and wine, for this reason, it can be considered an innovative work, and of great importance to the food and beverage industry

Foram purificadas através de uma combinação de cromatografias as duas &#946;- glicosidases digestivas (Mr 47.000 e 50.000 - denominadas &#946;47 e &#946;50, respectivamente) encontradas na larva de S. frugiperda. Experimentos de competição entre substratos e modificação química mostraram que a &#946;47 possui dois sítios ativos. Um desses sítios denominado aril&$946;glicosidase apresenta um subsítio -1 que liga galactose mais eficientemente do enquanto ,que o subsítio +1 prefere pequenos grupos hidrofóbicos cíclicos. O segundo sítio, denominado celobiase, possui um subsítio -1 que prefere glicose. Já a região de ligação do aglicone apresenta 4 subsítios, que ligam glicose com afinidade decrescente à medida que afastam-se do ponto de clivagem do substrato. O cDNA que codifica a &#946;50 foi clonado e sequenciado. Alinhamentos de sequência de aminoácidos, experimentos de competição entre substratos e inibição mostraram que esta enzima possui apenas um sítio ativo. O subsítio -1, cuja especificidade é controlada por uma rede de pontes de hidrogênio, foi estudado comparando-se os parâmetros cinéticos (Kcat e KcaUKm) para a hidrólise de NP&#946;glicosídeos. A região de posicionamento do aglicone, uma fenda hidrofóbica composta de 3 subsítios, foi caracterizada utilizando-se alquil &#946;-glucosídeos e oligocelodextrinas como inibidores. O alinhamento da sequência de aminoácidos da &#946;50 com outras glicosil hidrolases sugeriu quais aminoácidos participariam da ligação do substrato e que o GlU187 (doador de prótons - pKa = 7,5) e o GIU399 (nucleófilo - pKa = 4,5) estão diretamente envolvidos na catálise. Além disso, a Arg97 e a Tyr331 participam indiretamente modulando o pKa do GIU399. r . / Two digestive &#946;-glycosidases (MW 47,000 and 50,000, named &#946;gly47 and &#946;gly50, respectively) whose are found in the S. frugiperda larvae were purified by a combination of chromatographic steps. Substrate competition experiments and chemical modification data showed that &#946;gly47 has two active sites. One of them was called aryl &#946;-glycosidase and presents a -1 subsite that prefers galactose while the +1 subsite binds small cyclic hydrophobic groups. The other active site was called cellobiase and presents 4 subsites that bind glucose residues weaker as they get far from the cleavage point. The cDNA that codes the &#946;gly50 was cloned and sequenced. Amino acid sequence alignment, substrate competition experiments and inhibitions proved that this enzyme has just one active site. The -1 subsite specificity is controlled by a hydrogen bond network as it was showed comparing the kinetic parameters (Kcat and KcatlKm) for some NP&#946;glycosides hydrolysis. The aglycone binding region, a hydrophobic cleft, was studied with alkyl &#946;-glucosides and oligocellodextrins as competitive inhibitors. Amino acid sequence alignment between the &#946;gly50 and other glycosil hydrolases showed the amino acids responsible for the substrate binding and that the GIU<SUB.187 (proton donor - pKa = 7.5) and GIU399 (nucleophile - pKa = 4.5) are directly involved in the catalysis. Beside this, Arg97 and Tyr331 participate indirectly in the catalysis, modulating the nucleophile pKa

Wan Leong Hang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 80-83). / Acknowledgments --- p.i / Bibliography --- p.ii / Contents --- p.iii / Abstract --- p.iv / Abbreviations --- p.v / Chapter I --- Introduction / Chapter I-1 --- General Background of Pseudo-sugar --- p.1 / Chapter I-2 --- Monocarba-sugar --- p.2 / Chapter I-3 --- Dicarba-sugar --- p.4 / Chapter I-4 --- Isolation of Valiolamine and Its Related Compounds --- p.6 / Chapter I-5 --- Previous Syntheses of Valiolamine --- p.8 / Chapter II --- Results and Discussions / Chapter II-1 --- General Strategy --- p.17 / Chapter II-2 --- "Synthesis of (lR,2R)-diol (62)" --- p.20 / Chapter II-3 --- Synthesis and Reactivity of Olefin 69 --- p.24 / Chapter II-4 --- "Synthesis of (1R,2S) and (lR,2R)-diastereoisomers 25 and 27" --- p.27 / Chapter II-5 --- "Synthesis of (1S,2R)-diastereoisomer 26 and Valiolamine" --- p.32 / Chapter II-6 --- "Comment on the Regio Chemistry of Nucleophilic Attack of 68, 65 and" --- p.85 / Chapter II-7 --- Results of Biological Test --- p.43 / Chapter III --- Conclusion --- p.46 / Chapter IV --- Experimental --- p.48 / Chapter V --- Reference --- p.80

?-glucosidases são enzimas que catalisam a hidrólise de ligações glucosídicas ?-1,4, ?-1,3 e ?-1,6 a partir da extremidade não redutora de oligossacarídeos de cadeias pequenas, alquil e aril ?-D-glucosídeos e dissacarídeos. Além de serem enzimas chave do complexo celulolítico, apresentam funções importantes como o melhoramento de aromas de vinhos e a hidrólise de antocianinas. Malbranchea pulchella usualmente é encontrado em fragmentos vegetais em decomposição ou material rico em celulose, podendo ser considerado promissor à produção de enzimas de interesse biotecnológico. Neste contexto, o objetivo desse projeto foi a caracterização funcional de uma ?-glucosidase de M. pulchella e sua aplicação na hidrólise de resíduos agroindustriais e de antocianinas. Uma BGL da família GH3 foi purificada com um fator de purificação 6,32 e recuperação de aproximadamente 35 %. A sua massa molecular aproximado foi de 100 kDa, e o Km, Vmáx e Kcat foram calculadas em 0,33 mM, 13,67 U/mg, 26,5 s-1 respectivamente. O dicroísmo circular revelou uma estrutura composta por aproximadamente 25% de ?-hélices e 20% de ?-folhas. A BGL apresentou pH e temperatura ótimos igual a 6,0 e 50 °C; e foi estável a 40 °C e apresentou boa estabilidade nos pH 5,0 a 8,0, por 24 horas. Nenhum dos sais de íons metálicos ativou a enzima e apenas o HgCl2 inibiu a atividade em 90%. A enzima não apresentou inibição em presença de glucose (0,1-1M) por até 24 horas. Além disso, a GH3 mostrou-se glicosilada e a proporção de açúcar corresponde a 15% massa da enzima. O efeito da celobiose (C) e do bagaço de cana-de-açúcar in natura (BCAN) na produção das BGLs foram avaliados em um DCCR, que indicou um modelo reduzido com influência das duas variáveis. A melhor condição de cultivo para a produção de BGLs foi 0,6% de C (p/v) e 4% de BCAN (p/v). Por meio de um planejamento de mistura, os resíduos BCAN, a casca de soja moída (CS) e o bagaço de cevada (BCev), foram avaliados quanto ao potencial de hidrólise a partir das enzimas presentes no extrato enzimático, resultando no maior potencial de hidrólise sobre o BCev, com a produção de aproximadamente 2 mg/mL de açúcares redutores em 48 horas. As BGLs presentes no extrato enzimático otimizado foram imobilizadas em suporte MANAE-agarose, Concanavalina A-Sepharose e BrCN-Sepharose. Os derivados BGL-MANAE e BGL-ConA foram ativados aproximadamente 10 e 3 vezes, respectivamente. BGL-MANAE e BGL-ConA foram mais estáveis que o controle BGLBrCN em todos os pH testados em 24 horas e, além disso, BGL-ConA permaneceu com 100% de sua atividade em temperaturas de 40 °C, 50 °C e 60 °C, já o BGL-MANAE mostrou-se estável a 40 °C permanecendo com 83% de sua atividade, ambos em 24 horas. BGL-MANAE e BGL-ConA apresentaram menor efeito inibitório em presença de diferentes concentrações de glucose e etanol quando comparados ao BGL-BrCN, e esses resultados indicaram que a imobilização de alguma forma colaborou para uma maior estabilidade ao pH e à temperatura, bem como ao aumento da tolerância por glucose e etanol. Os derivados puderam ser reutilizados por até 20 vezes e quando avaliados quanto à capacidade de clarificar vinhos e sucos de uva (hidrólise de antocianinas), BGL-MANAE clarificou 52% o vinho, 71% o vinho diluído, 77% o suco de uva e 56% o suco de uva diluído, e BGL-ConA em contrapartida clarificou 41% o vinho, 46% o vinho diluído, 63% o suco de uva e 23% o suco de uva diluído. BGL-MANAE foi mais eficiente que BGL-ConA na clarificação de vinhos e sucos de uva podendo ser considerado um biocatalisador promissor na hidrólise de antocianinas e, consequentemente, para a produção de vinhos brancos e rose a partir de diferentes variedades de uvas. Este trabalho pelo que sabemos, é o primeiro a usar BGLs imobilizadas com aplicação na clarificação de sucos de uva e vinhos, podendo ser considerado um trabalho inovador, e de grande importância para a indústria de alimentos e bebidas. / ?-glucosidases are enzymes that catalyze the hydrolysis of ?-1,4, ?-1,3 and ?-1,6 glucosidic linkages, from the non-reducing end of short chain oligosaccharides, alkyl and aryl ?-D-glucosides and disaccharides. Besides being complex key cellulolytic enzymes, they have important functions such as the improvement of wine flavors and anthocyanins hydrolysis. Malbranchea pulchella is usually found in decaying plant debris or in material rich in cellulose, for this reason it can be considered promising for the production of enzymes of biotechnological interest. In this context, the aim of this project was the functional characterization of a ?-glucosidase from M. pulchella and its application in the organic residues and anthocyanins hydrolysis. A BGL GH3 family produced by M. pulchella was purified with a purification factor and recovery of about 6.32 and 35 times. Its approximate molecular mass was 100 kDa, and Km, Vmax and kcat were 0.33 mM, 13.67 U/mg, 26.5 s-1, respectively. The circular dichroism revealed a structure composed of approximately 25% of ?-helix and 20% of ?-sheets. BGL presented optimum pH and temperature at 6.0 and 50 °C; and it was stable at 40 °C. It also showed good stability at pH 5.0 to 8.0, for 24 hours. None of the metal ions salts activated the enzyme and HgCl2 inhibited the activity by 90%. The enzyme showed no inhibition in the presence of glucose (0,1-1M) for 24 hours. Furthermore, it is glycosylated and the sugar proportion correspondsto 15% of the enzyme mass. The effect of cellobiose (C) and sugarcane bagasse in natura (BCAN) in the production of BGLs were evaluated in a CCRD, which indicated a reduced model of influence of the two variables. The best culture condition for BGLs production was 0.6% of C (w/v) and 4% (w/v) of BCAN. Through a mixture design, using the BCAN, ground soybean hulls (CS) and barley bagasse (BCev) were used to evaluate the potential of hydrolysis of these residues in the presence of enzymes present in the enzymatic extract, resulting in a greater efficiency of (BCev) hydrolysis, producing approximately 2 mg/mL of reducing sugars in 48 hours. The BGLs present in the optimized enzyme extract were also used in the immobilization on ionic support MANAE-agarose and affinity support Concanavalin A-Sepharose (ConA-Sepharose). The BGL-MANAE and BGL-ConA derivatives were activated approximately 10 and 3 times, respectively. BGL-MANAE and BGL-ConA were more stable than BGL-BrCN control in all pH tested within 24 hours. In addition, BGL-ConA remained 100% of its activity at 40 °C, 50 °C and 60 °C , and BGL-MANAE was stable at 40 °C and remained 83% of its activity, both in 24 hours. BGL-MANAE and BGL-ConA showed lower inhibitory effect in the presence of different glucose and ethanol concentrations when compared to BGL-BrCN and these results indicate that the immobilization, somehow, cooperated to a greater pH and temperature stability, as well as to increased tolerance by glucose and ethanol. The derivatives could be reused up to 20 times and when they were tested for their capacity to clarify wine and grape juice (anthocyanins hydrolysis), BGL-MANAE clarified 52% wine, 71% diluted wine, 77% grape juice and 56% diluted grape juice. On the other hand, BGL-ConA clarified 41% wine, 46% diluted wine, 63% grape juice and 23% diluted grape juice. BGL-MANAE was more efficient than BGL-ConA in clarifying wines and grape juices and it may be considered a promising biocatalyst in the anthocyanins hydrolysis, and consequently in the production of white and rose wines from different varieties of grapes. This work as we know, is the first to use immobilized BGLs applied in the clarification of grape juice and wine, for this reason, it can be considered an innovative work, and of great importance to the food and beverage industry

Thesis (MSc)--University of Stellenbosch, 2007. / ENGLISH ABSTRACT: Wine is a complex medium. Wine aroma, flavour and colour are important quality factors, but these can be influenced by many factors, such as grape-derived compounds that exist as free volatiles and also as glycosidically bound. The chemical composition of wine is determined by factors such as grape variety, geographic position, viticulture condition, microbial ecology of the grape and the winemaking process. The varietals aroma is determined by both the volatile and the non-volatile compounds, such as monoterpenes, norisoprenoids and benzene derivatives, which are naturally present in the wine. Monoterpenes are very important in the flavour and aroma of grapes and wine. They can be found in grapes and wine either in the free, volatile and odorous form, or in the glycosidically-bound, non-volatile and non-odorous form. The ratio of glycosidically-bound compounds to free aroma compounds is very high in the Gewürztraminer, Muscat and Riesling cultivars in particular. The glycosidic bonds can be hydrolysed either by the acid method or by using enzymes. The acid method is disadvantageous because it can modify the monoterpenes, whereas enzymatic hydrolysis has the advantage of not modifying the aroma character. The enzyme method of breaking the glycosidic bonds occurs in two successive steps: initial separation of glucose from the terminal sugar by a hydrolase (a-L-arabinofuranosidase, a-L-rhamnosidase or β-apiosidase, depending on the aglycone moiety), followed by the breaking of the bond between the aglycone and glucose by β-glucosidase. The enzyme β-glucosidase can be obtained from many plant (Vitis vinifera), bacterial, yeast or fungal sources. Most of the enzymes produced by these sources are not functional under the winemaking conditions of low pH, low temperature, high glucose and high ethanol content. However, β-glucosidases from fungal origins, particularly from Aspergillus spp., are tolerant of winemaking conditions. The idea of using the β-glucosidase gene from the fungus Aspergillus kawachii (BGLA), which is linked to the cell wall and the free β-glucosidase, was to determine if anchoring the enzyme to the cell wall will increase the activity of the enzyme compared to the free enzyme. Four plasmids, pCEL 16, pCEL 24, pDLG 97 and pDLG 98, were used in this study. BGLA that was cloned into the plasmids pCEL 24 and pDLG 97 was linked to CWP2, and in pDLG 98 it was linked to AGa1 anchor domains. All the plasmids were genome-integrated and expressed in the reference strain Saccharomyces cerevisiae 303-1A. All the transformants were grown in 2% cellobiose and showed higher biomass production compared to the reference strain. β-Glucosidase activity was also assayed and transformed strain W16 showed a fourfold increase in activity compared to the reference strain. There was no significant increase in the activity of the other transformed strains, W24, W97 and W98. Enzymatic characterisation for optimum pH and temperature was done – for all strains the optimum pH was 4 and the optimum temperature was 40ºC. The recombinant strains together with the reference strain were used to make wine from Gewürztraminer grapes. The levels of numerous monoterpenes were enhanced in the resultant wines. The concentration of nerol was increased fourfold, that of citronellol twofold, and geraniol was 20% higher than in the wild type. There was also an increase in the levels of linalool and a-terpinol, but this was not significant. In wines produced with W97, W98 and W24, monoterpene levels did not show a significant difference. In future, the expression of the W16 expression cassette in an industrial wine yeast strain could be performed. In combination with the production of enzymes such as a-arabinofuranosidase, a-rhamnosidase and β-apiosidase, which are involved in the first step of enzymatic hydrolysis, this wine strain could release the bound monoterpenes and enhance the aroma of the wine. / AFRIKAANSE OPSOMMING: Wyn is ‘n komplekse medium. Wynaroma, -geur en -kleur is belangrike kwaliteitsfaktore, hoewel hierdie kwaliteite deur verskeie faktore beïnvloed kan word, soos druifafgeleide verbindings wat as vry vlugtige stowwe teenwoordig kan wees of glikosidies gebind is. Die chemiese samestelling van wyn word bepaal deur faktore soos druifvariëteit, geografiese ligging, wingerdkundige toestande, mikrobiese ekologie van die druif en die wynbereidingsproses. Die variëteitsaroma word bepaal deur vlugtige en nie-vlugtige verbindings, soos monoterpene, norisoprenoïede en benseenderivate, wat natuurlik in die wyn voorkom. Monoterpene is baie belangrik vir die geur en aroma van druiwe en wyn. Monoterpene is teenwoordig in die druiwe en wyn in vry, vlugtige en geurige, of in glikosidiesgebinde, nie-vlugtige en nie-geurige vorms. Die verhouding van glikosidiesgebonde verbindings tot vry aromaverbindings is baie hoog, veral in die Gewürztraminer-, Muscat- en Riesling-kultivars. Glikosidiese verbindings kan deur óf die suurmetode óf die ensiemmetode gehidroliseer word. Die nadeel van die suurmetode is dat dit monoterpene kan modifiseer, terwyl die ensiemmetode die voordeel het dat dit nie die aromakarakter modifiseer nie. Die ensiemmetode waarmee die glikosidiese verbinding afgebreek word, vind in twee opeenvolgende stappe plaas: aanvanklike skeiding van glukose van die terminale suiker deur ‘n hidrolase (a-L-arabinofuranosidase, a-Lramnosidase of β-apiosidase, afhangende van die aglikoongedeelte), gevolg deur die verbreking van die verbinding tussen die aglikoon en glukose deur β- glukosidase. Die β-glukosidase-ensiem kan vanaf ‘n verskeidenheid plant- (Vitis vinifera), bakterie-, gis- en swambronne verkry word. Die meerderheid van die ensieme wat deur hierdie bronne geproduseer word, is nie onder die wynbereidingstoestande van lae pH, hoë temperatuur, hoë glukose en hoë etanol funksioneel nie. β- Glukosidase vanaf ‘n swamoorsprong, veral vanaf Aspergillus-spesies, kan egter wynbereidingstoestande verdra. Die idee agter die gebruik van die β-glukosidasegeen afkomstig van die swam Aspergillus kawachii (BGLA), wat aan die selwand en die vry β-glukosidase gekoppel is, was om te bepaal of die aktiwiteit van die ensiem in vergelyking met dié van die vry ensiem verhoog sou word indien die ensiem aan die selwand geanker is. Vier plasmiede, pCEL 16, pCEL 24, pDLG 97 en pDLG 98, is in hierdie studie gebruik. BGLA, wat in die plasmiede pCEL 24 en pDLG 97 gekloneer is, is gekoppel aan CWP2, en in pDLG 98 is dit aan AGa1-ankergebiede gekoppel. Al die plasmiede is in verwysingsras Saccharomyces cerevisiae 303-1A genoomgeïntegreer en uitgedruk. Al die transformante is in 2% sellobiose gegroei en het hoër biomassaproduksie as die verwysingsras getoon. β-Glukosidaseaktiwiteit is ook geëssaieer en die getransformeerde ras W16 het ‘n viervoudige verhoging in aktiwiteit in vergelyking met die verwysingsras getoon. Daar was geen noemenswaardige verhoging in die aktiwiteit van die ander getransformeerde rasse, W24, W97 en W98, nie. Ensimatiese karakterisering vir optimum-pH en - temperatuur is gedoen – vir al die rasse was die optimum-pH 4 en die optimumtemperatuur 40ºC. Die rekombinante rasse, tesame met die verwysingsras, is gebruik om wyn met Gewürtztraminer-druiwe te maak. Die vlakke van talryke monoterpene is in die gevolglike wyne verhoog. Die konsentrasie van nerol is viervoudig verhoog, dié van sitronellol tweevoudig, en geraniol was 20% hoër as in die wilde tipe. Daar was ook ‘n verhoging in die vlakke van linaloöl en a-terpinol, maar hierdie verhoging was nie noemenswaardig nie. In wyne wat met W97, W98 en W24 gemaak is, het die monoterpeenvlakke nie ‘n noemenswaardige verskil getoon nie. In die toekoms sal die uitdrukking van die W16-uitdrukkingskasset in ‘n industriële wyngisras uitgevoer kan word. In kombinasie met die produksie van ensieme soos a-arabinofuranosidase, a-ramnosidase, β-apiosidase, wat in die eerste stap van ensimatiese hidrolise betrokke is, sal hierdie wyngisras die gebonde monoterpene kan vrylaat en die aroma van die wyn kan verbeter.

Made available in DSpace on 2014-12-17T14:03:25Z (GMT). No. of bitstreams: 1 RoberioMN.pdf: 839058 bytes, checksum: 1087756ecda3734e7aef07c3e72cb26c (MD5) Previous issue date: 2008-02-27 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / ?-D-glucosidase (EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis cellobiose releasing glucose, is last step degradation of cellulose. This function makes the ?-D-glucosidase is of great interest as a versatile industrial biocatalyst, being critical to various bio-treatment / biorefinery processes, such as bioethanol production. Hen in the report, a ?-D-glucosidase was extracts from protein extracted of the invertebrate marine Artemia franciscana was purified and characterized with a combination of precipitation with ammonium sulfate (0 - 30%, 30 to 50%, 50 to 80%), the fraction saturated in the range of 30 to 50% (called F-II) was applied in a molecular exclusion chromatography, in Sephacryl S-200, the fractions corresponding to the first peak of activity of ?-D-glucosidase were gathered and applied in a chromatography of ion exchange in Mono Q; the third peak this protein obtained chromatography, which coincides with the peak of activity of ?-D-glucosidase was held and applied in a gel filtration chromatography Superose 12 where the first peak protein, which has activity of ?-D-glucosidase was rechromatography on Superose 12. This enzyme is probably multimerica, consisting of three subunit molecular mass of 52.7 kDa (determined by SDS-PAGE) with native molecular mass of 157 kDa (determined by gel filtration chromatography on Superose 12 under the system FPLC). The enzyme was purified 44.09 times with a recovery of 1.01%. Using up p-nitrophenyl-?-D-glucopiranoside as substrate obtained a Km apparent of 0.229 mM and a Vmax of 1.109 mM.60min-1.mL-1mM. The optimum pH and optimum temperature of catalysis of the synthetic substrate were 5.0 and 45 ?C, respectively. The activity of the ?-D-glucosidase was strongly, inhibited by silver nitrate and N- etylmaleimide, this inhibition indicates the involvement of radical sulfidrila the hydrolysis of synthetic substrate. The ?-D-glucosidase of Artemia franciscana presented degradativa action on celobiose, lactose and on the synthetic substrate ?-nitrophenyl-?-D-glucopiranoside indicating potential use of this enzyme in the industry mainly for the production of bioethanol (production of alcohol from the participating cellulose), and production hydrolysate milk (devoid of milk lactose) / ?-D-glicosidase (EC 3.2.1.21) ? uma das mais interessantes glicosidases, especialmente por hidrolisar celobiose liberando glicose, ?ltimo passo de degrada??o de celulose. Esta fun??o faz com que a ?-D-glicosidase seja de grande interesse como um vers?til biocatalizador industrial, sendo critica para v?rios processos de bio-tratamento / biorrefinaria, como produ??o de bioetanol. Neste trabalho, uma ?-D-glicosidase extra?da de extratos prot?icos do invertebrado marinho Artemia franciscana foi purificada e caracterizada com uma combina??o de precipita??o com sulfato de am?nio (30; 50; 80%), a fra??o saturada na faixa de 50% (chamada F-II) foi aplicada em uma cromatografia de exclus?o molecular em Sephacryl S-200, as fra??es correspondentes ao primeiro pico de atividade da ?-D-glicosidase foram reunidas e aplicadas numa cromatografia de troca i?nica em Mono Q; o terceiro pico prot?ico obtido nessa cromatografia, o qual coincide com o pico de atividade da ?-D-glicosidase, foi reunido e aplicado numa cromatografia gel filtra??o Superose 12 onde o primeiro pico prot?ico, o qual possui atividade da ?-D-glicosidase, foi recromatografado em Superose 12. Esta enzima provavelmente ? multimerica, constitu?da por tr?s subunidades, de massa molecular de 52,7 kDa (determinado por SDS-PAGE) e com massa molecular nativa de 157 kDa (determinado por cromatografia gel filtra??o em Superose 12 sob o sistema FPLC). A enzima foi purificada 44,09 vezes com uma recupera??o de 1,01%. Utilizando-se ?-nitrofenil-?-D-glicopiranos?deo como substrato obtivemos uma Km aparente de 0,229 mM (12,7 ?M de produto/cm/hora) e Vm?x de 1,109 mM.60min-1.mL-1. O pH ?timo e a temperatura ?tima de cat?lise do substrato sint?tico foram 5,0 e 45?C, respectivamente. A atividade ?-D-glicosid?sica foi fortemente inibida por nitrato de prata e N-etilmaleimida, esta inibi??o indica o envolvimento de radicais sulfidrila na hidr?lise do substrato sint?tico. A ?-D-glicosidase de Artemia franciscana apresentou a??o degradativa sobre celobiose, lactose e sobre o substrato sint?tico ?-nitrofenil-?-D-glicopiranos?deo, indicando potencial uso desta enzima na ind?stria principalmente para produ??o de bioetanol (produ??o de ?lcool a parti de celulose) e produ??o de leite hidrolisado (leite destitu?do de lactose)

Orientadores: Glaucia Maria Pastore, Fábio Márcio Squina / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T10:16:22Z (GMT). No. of bitstreams: 1 Silva_JunioCota_D.pdf: 6755717 bytes, checksum: 8ce3ba1fb6b01179b70462bf26349499 (MD5) Previous issue date: 2013 / Resumo: Atualmente há uma crescente demanda para o desenvolvimento de combustíveis não-fósseis alternativos. Assim, como a biomassa lignocelulósica é uma das fontes de energia mais abundantes na natureza, pode ser estabelecida uma economia verde e sustentável, com o objetivo de processar a grande quantidade de energia estocada nessas matérias-primas. O etanol de cana-de-açúcar é uma das melhores opções em biocombustíveis e sua produção pode mais que dobrar, se os açúcares constituintes da parede celular vegetal forem utililizados. No entanto, o alto custo de produção das enzimas para hidrolisar e processar os materiais lignocelulósicos é um fator altamente limitante para o uso de tecnologias verdes. Este trabalho se propôs a avaliar novos biocatalisadores e construir uma enzima quimérica na tentativa de obter glicosidases com melhor desempenho que as já relatadas. Enzimas despolimerizadoras de ß-1,3-glucanos têm consideráveis aplicações biotecnológicas, incluindo produção de biocombustíveis, insumos químicos e farmacêuticos. No segundo capítulo, mostramos a caracterização funcional e a estrutura de baixa resolução da laminarase hipertermofílica de Thermotoga petrophila (TpLam), além de seu modo de operação por eletroforese capilar de zona, mostrando que ela cliva especificamente ligações ß-1,3-glucosídicas internas. O dicroismo circular (CD) UV-distante demonstrou que TpLam é formada principalmente por elementos estruturais do tipo beta, e a estrutura secundária é preservada após incubação por 16 horas a 90 º C. A forma determinada pelo pequeno espalhamento de raios-X a baixo ângulo revelou uma arquitetura de multi-domínio da enzima, com um arranjo de envelope em forma de V, no qual os dois módulos de ligação de carboidrato estão ligados ao domínio catalítico. A engenharia de enzimas multifuncionais pode melhorar coquetéis enzimáticos para tecnologias emergentes de biocombustíveis. Dinâmica molecular através de modelos baseados em estrutura (SB) é uma ferramenta eficaz para avaliar a disposição tridimensional das enzimas quiméricas, bem como para inferir a viabilidade funcional antes da validação experimental. No terceiro capítulo, descrevemos a montagem computacional de uma quimera bifuncional xilanase-liquenase (XylLich), usando os genes xynA e bglS de Bacillus subtilis. As análises in silico da área de superfície acessível ao solvente (SAS) e da raiz quadrada média das flutuações (RMSF) previram uma quimera completamente funcional, ou seja, uma enzima cujo substrato tem acesso ao seu sítio catalítico com pequenas flutuações e variações ao longo das cadeias polipeptídicas. A quimera preservou as características bioquímicas das enzimas parentais, com exceção de uma pequena variação na temperatura de operação e na eficiência catalítica (kcat / Km). Também foi verificado ausência de mudanças significativas no modo de operação catalítico. Além disso, a produção de enzimas quiméricas pode ser mais rentável do que a produção de uma única enzima separadamente, comparando-se o rendimento da produção de proteína recombinante e a atividade hidrolítica da enzima quimérica com as enzimas parentais. ß-Glicosidases (BGLs) são enzimas muito úteis e com grande potencial para serem empregadas em diversos processos industriais. Entretanto, algumas características são essenciais para tornar viáveis as aplicações, como por exemplo estabilidade à temperatura e ao pH, bem como baixa inibição por íons e outros compostos químicos. Assim, no quarto capítulo buscamos estudar três BGLs dos organismos extremófilos Pyrococcus furiosus e Thermotoga petrophila. Os genes PfBgl1, TpBgl1 and TpBgl3 foram clonados no vetor pET28a e as proteínas expressadas em Escherichia coli e posteriormente purificadas em duas etapas cromatográficas. As enzimas purificadas foram avaliadas quanto ao pH e temperatura de atividade, sendo que as BGLs da família GH1 (PfBgl1 e TpBgl1) apresentaram faixas mais largas de pH e temperatura de operação do que a família GH3 (TpBgl3). As BGLs mostraram grande estabilidade ao pH e o maior tempo de meia-vida (a 99 ° C) foi verificado no pH 6, e além disso, não foram significativamente afetadas pela presença de EDTA ou de íons, exceto a TpBgl1 que foi inibida por Hg2+ e Fe2+. As atividades específicas para um conjunto de diferentes substratos sugeriram que TpBgl3 é mais específica que as BGLs GH1. O kcat e kcat / Km em 4-nitrofenol-ß-D-glicopiranosídeo (pNPG) indicam que TpBgl3 é a mais eficiente para hidrólise do substrato, embora seja a enzima que foi inibida com a menor concentração de glicose (30.1 mM). Além disso, as BGLs foram analisadas quanto à influência de seis monossacarídeos na catálise, e demonstraram serem fracamente inibidas pela maioria dos açúcares testados. Os ensaios de CD UV-distante revelaram que a estrutura secundária das BGLs não é afetada pelas variações de pH, e os estudos de desnaturação térmica evidenciaram que as BGLs são proteínas hipertermofílicas / Abstract: There is an increasing demand for the development of alternative non-fossil fuels. Thus, since the lignocellulosic biomass is the most abundant source in nature, it may be settled a green and sustainable economy, aiming to process the great amount of energy stocked in these raw materials. The ethanol from sugarcane is one of the best options concerning biofuels and its productivity could be raised more than double if the use of sugars constituents of plant cell wall is considered. However the high production cost of the enzymes to hydrolyze and process lignocellulose is a great limiting factor for green technologies. In this way, this work proposed to evaluate new enzymes and engineer a chimeric enzyme in the attempt to prospect glycosyl hydrolases with better performance than those reported up to date. 1,3-ß-Glucan depolymerizing enzymes have considerable biotechnological applications including the production of biofuels, feedstock-chemicals and pharmaceuticals. In the first chapter we showed the comprehensive functional characterization and low-resolution structure of hyperthermophilic laminarase from Thermotoga petrophila (TpLam), besides its mode of operation through capillary zone electrophoresis, which specifically cleaves internal ß-1,3-glucosidic bonds. Far-UV circular dichroism demonstrated that LamA is formed mainly by beta structural elements, and the secondary structure is maintained after incubation up to 16 hours at 90ºC. The structure determined by small angle X-ray scattering revealed a multi-domain structural architecture of the enzyme with a V-shape envelope arrangement of the two carbohydrate binding modules in relation to the catalytic domain. Multifunctional enzyme engineering can improve enzyme cocktails for emerging biofuel technology. Molecular dynamics through structure-based models (SB) is an effective tool for assessing the tridimensional disposal of chimeric enzymes as well as for inferring the functional practicability before experimental validation. In the second chapter we describe the computational design of a bifunctional xylanase-lichenase chimera (XylLich) using the xynA and bglS genes from Bacillus subtilis. In silico analysis of the average surface accessible area (SAS) and the root mean square fluctuation (RMSF) predicted a fully functional chimera, i.e. the substrate has access to the catalytic pocket with minor fluctuations and variations along the polypeptide chains. The chimera preserved the biochemical characteristics of the parental enzymes, with the exception of a slight variation in the temperature of operation and the catalytic efficiency (kcat/Km). The absence of substantial shifts in the catalytic mode of operation was also verified. Furthermore, the production of chimeric enzymes could be more profitable than producing a single enzyme separately, based on comparing the recombinant protein production yield and the hydrolytic activity achieved for XylLich with that of the parental enzymes. ß-Glucosidases (BGLs) are very useful enzymes with a great potential to be employed in several industrial processes. However, some features are required to become viable the enzyme applications, such as temperature and pH stability as well, low ions and chemicals inhibition. Thus this work aimed to study three BGLs from the extremophiles organisms Pyrococcus furiosus and Thermotoga petrophila. The genes PfBgl1, TpBgl1 and TpBgl3 were cloned into pET28a vector and the proteins were expressed in Escherichia coli and further purified in two chromatographic steps. The purified enzymes were evaluated for pH and temperature of activity, which showed that BGLs from the glycosyl hydrolases family 1 (PfBgl1, TpBgl1) presented a wider range of pH and temperature operation than BGL from family 3 (TpBgl3). The BGLs showed great stability to a range of pH (4-10) and the highest time of half-life (at 99 °C) was at pH 6, besides they were not significantly affected by the presence of EDTA or ions, except TpBgl1 that was inhibited by Hg2+ and Fe2+. The specific activities in a set of different substrates suggested that TpBgl3 is more specific than GH1 BGLs. The kcat and kcat/Km in pNPG indicate that TpBgl3 is the most efficient among BGLs characterized herein, although this enzyme is inhibited with the lowest glucose concentration (30.1 mM). Furthermore, the BGLs were assayed for influence of six monosaccharides in catalysis, which the results suggested a weak inhibition by the most of those carbohydrates tested. The CD experiments revealed that the secondary structure of BGLs is not affected by the pH variations and the denaturation studies evidenced that the BGLs are indeed hyperthermophilic / Doutorado / Ciência de Alimentos / Doutor em Ciência de Alimentos

Foram purificadas através de uma combinação de cromatografias as duas &#946;- glicosidases digestivas (Mr 47.000 e 50.000 - denominadas &#946;47 e &#946;50, respectivamente) encontradas na larva de S. frugiperda. Experimentos de competição entre substratos e modificação química mostraram que a &#946;47 possui dois sítios ativos. Um desses sítios denominado aril&$946;glicosidase apresenta um subsítio -1 que liga galactose mais eficientemente do enquanto ,que o subsítio +1 prefere pequenos grupos hidrofóbicos cíclicos. O segundo sítio, denominado celobiase, possui um subsítio -1 que prefere glicose. Já a região de ligação do aglicone apresenta 4 subsítios, que ligam glicose com afinidade decrescente à medida que afastam-se do ponto de clivagem do substrato. O cDNA que codifica a &#946;50 foi clonado e sequenciado. Alinhamentos de sequência de aminoácidos, experimentos de competição entre substratos e inibição mostraram que esta enzima possui apenas um sítio ativo. O subsítio -1, cuja especificidade é controlada por uma rede de pontes de hidrogênio, foi estudado comparando-se os parâmetros cinéticos (Kcat e KcaUKm) para a hidrólise de NP&#946;glicosídeos. A região de posicionamento do aglicone, uma fenda hidrofóbica composta de 3 subsítios, foi caracterizada utilizando-se alquil &#946;-glucosídeos e oligocelodextrinas como inibidores. O alinhamento da sequência de aminoácidos da &#946;50 com outras glicosil hidrolases sugeriu quais aminoácidos participariam da ligação do substrato e que o GlU187 (doador de prótons - pKa = 7,5) e o GIU399 (nucleófilo - pKa = 4,5) estão diretamente envolvidos na catálise. Além disso, a Arg97 e a Tyr331 participam indiretamente modulando o pKa do GIU399. r . / Two digestive &#946;-glycosidases (MW 47,000 and 50,000, named &#946;gly47 and &#946;gly50, respectively) whose are found in the S. frugiperda larvae were purified by a combination of chromatographic steps. Substrate competition experiments and chemical modification data showed that &#946;gly47 has two active sites. One of them was called aryl &#946;-glycosidase and presents a -1 subsite that prefers galactose while the +1 subsite binds small cyclic hydrophobic groups. The other active site was called cellobiase and presents 4 subsites that bind glucose residues weaker as they get far from the cleavage point. The cDNA that codes the &#946;gly50 was cloned and sequenced. Amino acid sequence alignment, substrate competition experiments and inhibitions proved that this enzyme has just one active site. The -1 subsite specificity is controlled by a hydrogen bond network as it was showed comparing the kinetic parameters (Kcat and KcatlKm) for some NP&#946;glycosides hydrolysis. The aglycone binding region, a hydrophobic cleft, was studied with alkyl &#946;-glucosides and oligocellodextrins as competitive inhibitors. Amino acid sequence alignment between the &#946;gly50 and other glycosil hydrolases showed the amino acids responsible for the substrate binding and that the GIU<SUB.187 (proton donor - pKa = 7.5) and GIU399 (nucleophile - pKa = 4.5) are directly involved in the catalysis. Beside this, Arg97 and Tyr331 participate indirectly in the catalysis, modulating the nucleophile pKa

Thesis (MScAgric)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: The distinctive varietal flavour of wines is a combination of absolute and relative concentrations of chemical compounds. Volatile compounds are responsible for the odour of wine and non-volatiles cause the sensation of flavour. Accompanying these senses, a third, tactile, sense of ‘mouth-feel’ is recognizable. This forms the complete organoleptic quality of wine. Several hundred different compounds are simultaneously responsible for the odour release in wine, and since there is no real character impact compound, the aroma of wine can be described as a delicate balance of all these compounds. One of the most important groups of volatiles is the monoterpenes, which play a role in both aroma and flavour. This is especially significant for the Muscat varieties, but these flavour compounds are also present in other non-muscat grape varieties, where they supplement the varietal aroma. Monoterpenes occur in wine as free, volatile and odorous molecules, as well as flavourless non-volatile glycosidic complexes. The latter slowly releases monoterpenes by acidic hydrolysis, but the impact on varietal aroma is considered insufficient for wines that are consumed young. It is therefore important to supplement the release mechanism, in order to enhance the varietal aroma of the wine. The enzymatic hydrolysis mechanism functions in two successive steps: firstly, depending on the precursor, the glycosidic linkage is cleaved by α-L-arabinofuranosidase, α-L-rhamnosidase, β-D-xylosidase or β-D-apiosidase. The second step involves the liberation of the monoterpene alcohol by a β-glucosidase. This enzymatic hydrolysis does not influence the intrinsic aromatic characteristics of the wine, as opposed to acid hydrolysis. Pectolytic enzymes play an important role in cell elongation, softening of tissue and decomposition of plant material. These enzymes are used to improve juice yields, release colour and flavour compounds from grape skins, as well as improve clarification and filterability. Pectolytic enzymes work synergistically to break down pectins in wine. Protopectinase produce water-soluble and highly polymerised pectin substances from protopectin, it acts on non-methylated galacturonic acid units. Pectin methylesterase split methyl ester groups from the polygalacturonic chain. Polygalacturonase break down the glycosidic links between galacturonic acid units. Pectin and pectate lyases have a β-eliminative attack on the chain and it results in the formation of a double bond between C4 and C5 in the terminal residues. From the above it can be seen that enzymes play a pivotal role in the winemaking process. Unfortunately, in winemaking a lot of factors can influence the effects of enzymes. One possible factor in the wine medium is the presence of acidprotease, from yeast and/or fungal origin. This type of enzyme utilizes other enzymes as substrates and renders them useless. Pure enzyme preparations were used to study the interactions of a yeast acid-protease and a report activity (β-glucosidase) in vitro. A bottled wine and a buffer were used as in vitro conditions. Enzyme assays were performed to determine the relative activity over a number of days. The results indicated that even though both enzymes showed activity in both the media, the yeast protease did not have any significantly affect on the report activity. Subsequently wine was made from Sauvignon blanc grapes, with varying enzyme preparation additions. Enzyme assays were performed during the fermentation; and chemical, as well as sensory analysis were done on the stabilized wine. The results confirmed that the yeast protease did not have any significant affect on the report activity in these conditions. The protease’s inability to affect the report activity seems unlikely due to the fact that it is active at a low pH range and has been suggested as the only protease to survive the fermentation process. It seems possible that a winerelated factor, possibly ethanol, is responsible. Thus it seems that yeast protease does not threaten the use of commercial enzymes in the winemaking process in any significant way. Future work would entail more detailed enzyme studies of interactions between protease, both from yeast and fungal origin, and other report activities in specified conditions. The degradation capability could be directed towards unwanted enzyme activities that cause oxidation and browning of the must. The characterization of interactions between protease and β-glucosidase activities may hold key to producing wines with enhanced aroma and colour potential, as well as the elimination of unwanted enzyme activities. / AFRIKAANSE OPSOMMING: Die herkenbare kultivar karakter van wyn is ‘n kombinasie van absolute en relatiewe konsentrasies van verskeie chemiese komponente. Vlugtige komponente is verantwoordelik vir die geur, of aroma, van wyn en die nie-vlugtige komponente veroorsaak die sensasie van smaak. ‘n Derde, fisiese sensasie, die ‘mondgevoel’, is ook herkenbaar. Dit vorm die omvattende organoleptiese kwaliteit van die wyn. ‘n Paar honderd verskillende komponente is gelyktydig verantwoordelik vir die aroma vrystelling in wyn en omdat daar geen werklike karakter ‘impak’ komponent is nie, kan die aroma van wyn beskryf word as ‘n delikate balans van al die betrokke komponente. Een van die mees belangrike groepe vlugtige komponente is die monoterpene wat ‘n rol speel in beide aroma en smaak. Dit is veral belangrik by Muskaat kultivars, maar hierdie aroma komponente is ook teenwoordig in niemuskaat druif kultivars, waar hulle bydra tot die kultivar karakter en aroma. Monoterpene kom in wyn voor as vry, vlugtige en aromatiese molekules en in geurlose, nie-vlugtige glikosidies-gebonde komplekse. Die gebonde vorm word stadig vrygestel deur ‘n suurhidrolise, maar dit word as onvoldoende beskou vir wyne wat vroeg gedrink word. Dit is dus belangrik dat die vrystelling van geurstowwe verhoog word om die kultivar karakter van die wyn te versterk. Die ensiematiese hidrolise proses behels twee opeenvolgende stappe: eerstens, afhangende van die aard van die voorloper, word die glikosidiese verbinding deur α-L-arabinofuranosidase, α-Lramnosidase, β-D-xilosidase, of β-D-apiosidase gebreek. In die tweede stap word die monoterpeen-alkohol deur β-glukosidase vrygestel. Hierdie ensiematiese afbraak proses verander nie die intrinsieke aromatiese kenmerke van die wyn, soos met suurhidrolise die geval is nie. Pektolitiese ensieme speel ‘n fundamentele rol in selverlenging, sagwording en afbraak van plant materiaal. Hierdie ensieme word gebruik om sap opbrengs te verhoog, aroma en smaak komponente vry te stel uit die doppe, asook om sapverheldering en filtrasie te verbeter. Die pektolitiese ensieme werk op ‘n sinergistiese wyse om pektien in wyn af te breek. Protopektinase produseer wateroplosbare en hoogs gepolimeriseerde pektien uit protopektien, slegs uit niegemetileerde galakturoonsuur eenhede. Pektien metielesterase verwyder metielester groepe van die poligalakturoonsuurketting. Die glikosidiese bindings tussen galakturoonsuur eenhede word deur poligalakturonase afgebreek. Pektien- en pektaat-liase het ‘n β-eliminasie aanslag op die ketting en as gevolg daarvan word dubbelbindings tussen C4 en C5 in die terminale residue gevorm. Vanuit bogenoemde is dit dus duidelik dat ensieme ‘n kardinale rol speel in die wynbereidingsproses. Ongelukkig is daar ‘n verskeidenhied van faktore wat die werking van ensieme in die wynbereidingsproses kan beïnvloed. Een moontlike faktor is die teenwoordigheid van ‘n suur-protease, van fungisidiese en/of gis oorsprong, in die wynmedium, omdat dit ander ensieme as substraat kan benut en degradeer. Suiwer ensiem preparate is gebruik om die ensiem interaksie tussen ‘n gis suur-protease en ‘n verslag aktiwiteit (β-glukosidase) in vitro te ondersoek. ‘n Gebotteleerde wyn en ‘n buffer is gebruik om die in vitro kondisies na te boots. Relatiewe ensiem aktiwiteit is ontleed oor ‘n aantal dae. Beide die ensieme het aktiwiteit getoon in die media, maar gis protease het geen statisties beduidende invloed gehad op die aktiwiteit van die verslag ensiem nie. Daaropvolgend is wyn berei van Sauvignon blanc druiwe, met verskillende ensiempreparaat toevoegings. Die ensiemaktiwiteit is deurlopend tydens fermentasie gemeet. Na afloop van stabilisasie is chemiese, sowel as sensoriese ontledings op die wyn gedoen. Die resultate het bevestig dat gis protease, onder hierdie kondisies, geen beduidende invloed op die verslag aktiwiteit gehad het nie. Die protease se onvermoë om die verslag aktiwiteit beduidend te beinvloed blyk onwaarskynlik aangesien die suurprotease aktief is by lae pH vlakke en dit as die enigste protease voorgestel is wat die fermentasie proses kan oorleef. Dit blyk asof ‘n wyn-verwante faktor, moontlik etanol, hiervoor verantwoordelik kan wees. Dus hou protease geen gevaar in vir die gebruik van kommersiële ensieme in wynbereiding nie. Navorsing kan in die toekoms fokus op meer gedetailleerde ensiem interaksie studies tussen protease en ander ensiem aktiwiteite, in gespesifiseerde kondisies. Die degradasie kapasiteit kan moontlik aangewend word om ongewenste ensiem aktiwiteite, wat byvoorbeeld oksidasie en verbruining veroorsaak, te verminder. Die karakterisering van die interaksies tussen protease en β-glukosidase kan dus die sleutel wees tot die produksie van wyne met verhoogde aroma potensiaal, asook die eliminasie van ongewenste ensiematiese aktiwiteite.

Thesis (Doctor of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018. / Lignocellulosic biomass (agro-waste) has been recommended as the most promising feedstock for the production of bioalcohols, in the biofuel industry. Furthermore, agro-waste is well-known as the most abundant organic matter in the agricultural and forestry product processing industry. However, the challenge with utilizing agro-waste as a feedstock is its highly recalcitrant structure, which limits hydrolysis to convert the holocelluloses into fermentable sugars. Conventional pre-treatment methods such as dilute acid, alkaline, thermal, hot water and enzymatic, have been used in previous studies. The challenge with these conventional methods is the generation of residual toxicants during the pretreatment process, which inhibits a high bioalcohol yield, by reducing the microbial populations’ (fermenter) ability to be metabolically proficient during fermentation. Numerous studies have been developed to improve the engineered strains, which have shown to have an ability to reduce the inhibition and toxicity of the bioalcohols produced or by-products produced during pre-treatment, while enhancing the bioalcohol production. In the present study (chapter 5), evaluation of common conventional methods for the pretreatment of the mixed agro-waste, i.e. (˃45µm to <100µm) constituted by Citrus sinensis, Malus domestica peels, corn cobs from Zea mays and Quercus robur (oak) yard waste without a pre-rinsing step at a ratio of 1:1 at 25% (w/w) for each waste material, was undertaken, focusing on hot water pre treatment followed by dilute acid (H2SO4) pre-treatment. To further pretreat the mixed agro-waste residue, cellulases were used to further hydrolyse the pre-treated agro-waste in a single pot (batch) multi-reaction process. The TRS concentration of 0.12, 1.43 and 3.22 g/L was achieved with hot water, dilute acid and cellulases hydrolysis as sequential pretreatment steps, respectively, in a single pot multi-reaction system. Furthermore, a commercial strain was used to ascertain low (C1 to C3) and high carbon content (C4+) bioalcohol production under aerobic conditions. Multiple bioproducts were obtained within 48 to 72 h, including bioethanol and 1-Butanol, 3-methyl, which were major products for this study. However, undesirable bio-compounds such as phenolics, were detected post fermentation. Since multiple process units characterised by chemical usage and high energy intensivity have been utilized to overcome delignification and cellulolysis, a sustainable, environmental benign pretreatment process was proposed using N. mirabilis “monkey cup” fluids (extracts) to also reduce fermenter inhibitors from the delignification of mixed agrowaste; a process with minimal thermo physical chemical inputs for which a single pot multi-reaction system strategy was used. Nepenthes mirabilis extracts shown to have ligninolytic, cellulolytic and xylanolytic activities, were used as an enzyme cocktail to pretreat mixed agro-waste, subsequent to the furtherance of TRS production from the agro-waste, by further using cellulase for further hydrolysis. N. mirabilis pod extracts were determined to contained carboxylesterases (529.41±30.50 U/L), β-glucosidases (251.94±11.48 U/L) and xylanases (36.09±18.04 U/L), constituting an enzymatic cocktail with a significant potential for the reduction in total residual phenolic compounds (TRPCs). Furthermore, the results indicated that maximum concentration of TRS obtainable was 310±5.19 mg/L within 168 h, while the TRPCs were reduced from 6.25±0.18 to 4.26 ±0.09 mg/L, which was lower than that observed when conventional methods were used. Overall N. mirabilis extracts were demonstrated to have an ability to support biocatalytic processes for the conversion of agro-waste to produce fermentable TRS in a single unit facilitating multiple reactions with minimised interference with cellulase hydrolysis. Therefore, the digestive enzymes in N. mirabilis pods can be used in an integrated system for a second generation biorefinery.