A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

Xu Li; Lei Zhang; Zhitong Jiang; Lin Liu; Jihong Wang; Lingli Zhong; Tao Yang; Qin Zhou; Weiliang Dong; Jie Zhou; Xianfeng Ye; Zhoukun Li; Yan Huang; Zhongli Cui

doi:10.1016/j.foodchem.2022.133463

A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

Xu Li, Lei Zhang, Zhitong Jiang, Lin Liu, Jihong Wang, Lingli Zhong, Tao Yang, Qin Zhou, Weiliang Dong, Jie Zhou, Xianfeng Ye, Zhoukun Li, Yan Huang, Zhongli Cui

COLLEGE OF BIOTECHNOLOGY AND PHARMACEUTICAL ENGINEERING

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with V_max values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05–0.2 mg/kg flour) provided remarkable improvement (28–30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.

Original language	English
Article number	133463
Journal	Food Chemistry
Volume	393
DOIs	https://doi.org/10.1016/j.foodchem.2022.133463
State	Published - 1 Nov 2022

Keywords

Bread making
Cold-adaptation
Sorangium cellulosum
Xylanase
Xylooligosaccharides

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10.1016/j.foodchem.2022.133463

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title = "A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry",

abstract = "Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05–0.2 mg/kg flour) provided remarkable improvement (28–30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.",

keywords = "Bread making, Cold-adaptation, Sorangium cellulosum, Xylanase, Xylooligosaccharides",

author = "Xu Li and Lei Zhang and Zhitong Jiang and Lin Liu and Jihong Wang and Lingli Zhong and Tao Yang and Qin Zhou and Weiliang Dong and Jie Zhou and Xianfeng Ye and Zhoukun Li and Yan Huang and Zhongli Cui",

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doi = "10.1016/j.foodchem.2022.133463",

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T1 - A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

AU - Li, Xu

AU - Zhang, Lei

AU - Jiang, Zhitong

AU - Liu, Lin

AU - Wang, Jihong

AU - Zhong, Lingli

AU - Yang, Tao

AU - Zhou, Qin

AU - Dong, Weiliang

AU - Zhou, Jie

AU - Ye, Xianfeng

AU - Li, Zhoukun

AU - Huang, Yan

AU - Cui, Zhongli

PY - 2022/11/1

Y1 - 2022/11/1

N2 - Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05–0.2 mg/kg flour) provided remarkable improvement (28–30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.

AB - Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05–0.2 mg/kg flour) provided remarkable improvement (28–30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.

KW - Bread making

KW - Cold-adaptation

KW - Sorangium cellulosum

KW - Xylanase

KW - Xylooligosaccharides

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VL - 393

JO - Food Chemistry

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ER -

A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

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