Laccases of Pleurotus sapidus

Characterization and cloning

authored by

Diana Linke, Henning Bouws, Thilo Peters, Manfred Nimtz, Ralf G. Berger, Holger Zorn

Abstract

Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.

Organisation(s)

Institute of Food Chemistry

External Organisation(s)

Helmholtz Centre for Infection Research (HZI)

Type

Article

Journal

Journal of Agricultural and Food Chemistry

Volume

53

Pages

9498-9505

No. of pages

8

ISSN

0021-8561

Publication date

01.11.2005

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Chemistry, General Agricultural and Biological Sciences

Sustainable Development Goals

SDG 7 - Affordable and Clean Energy

Electronic version(s)

https://doi.org/10.1021/jf052012f (Access: Unknown)