process-evaluation-kinetics-recombinant-chitin-deacetylase-expression

Process Evaluation and Kinetics of Recombinant Chitin Deacetylase Expression in <em>E. coli</em> Rosetta pLysS Cells Using a Statistical Technique

In recent years, the greener route of the deacetylation of chitin to chitosan using the enzyme chitin deacetylase has gained importance. Enzymatically ...

Manipal Academy of Higher Education (MAHE)

When faced with a plethora of issues, the possibility of one problem becoming the solution of another is a rare, yet beneficial scenario. This report explores the prospect of viewing the accumulation of organic waste matter in India as a potential calcium reservoir to relieve the issue of calcium deficiency in the population. Waste generation has seen gradual growth, and it has created a problem of waste disposal. A large segment of the generated waste primarily consists of food waste which contains significant amounts of nutrients. Food waste such as eggshells, waste from shellfish, bones, and fish scales contain good amounts of bioavailable calcium, and large quantities of this discarded bioavailable calcium remain unused. Global studies show India to have significantly lower levels of calcium intake than the global average, thus increasing the risk of calcium deficiency-related diseases. Furthermore, research shows that for over the past half of the century, the intake of dietary calcium has declined drastically throughout India. This has led to chronic calcium deficiency-related diseases throughout most of the Indian population. Hence, development of calcium supplements from calcium-rich waste material has the potential to not only reduce the strain on waste management, but also to provide the calcium-deficient population with a cheaper alternative to traditional supplements. Owing to the abundance and ease of separation, eggshells have been chosen as the focus of the review. This review highlights and compares their extraction methods of providing cheap calcium supplements while reducing the amount of eggshell waste.

Review on the extraction of calcium supplements from eggshells to combat waste generation and chronic calcium deficiency.

Bioactive compounds refer to secondary metabolites extracted from plants, fungi, microbes, or animals. Besides having pharmacological or toxicological effects on organisms leading to utilization in food and pharmaceutical industries, the discovery of novel properties of such compounds has led to the diversification of their applications, ranging from cosmetics and functionalized biomaterials to bioremediation and alternate fuels. Conventional time-consuming and solvent-intensive methods of extraction are increasingly being replaced by green solvents such as ionic liquids, supercritical fluids, and deep eutectic solvents, as well as non-conventional methods of extraction assisted by microwaves, pulse electric fields, enzymes, ultrasound, or pressure. These methods, along with advances in characterization and optimization strategies, have boosted the commercial viability of extraction especially from agrowastes and organic residues, promoting a sustainable circular economy. Further development of microfluidics, optimization models, nanoencapsulation, and metabolic engineering are expected to overcome certain limitations that restrict the growth of this field, in the context of improving screening, extraction, and economy of processes, as well as retaining biodiversity and enhancing the stability and functionality of such compounds. This review is a compilation of the various extraction and characterization methods employed for bioactive compounds and covers major applications in food, pharmacy, chemicals, energy, and bioremediation. Major limitations and scope of improvement are also discussed.

A critical look at challenges and future scopes of bioactive compounds and their incorporations in the food, energy, and pharmaceutical sector.

A tannase-positive Bacillus gottheilii M2S2 and Bacillus cereus M1GT were co-cultivated for the production of gallic acid using tannic acid as the sole carbon source through submerged fermentation. Taguchi orthogonal array of design of experimental methodology was used to estimate the influence and significance of tannic acid concentration, glucose concentration, agitation speed, and inoculum size on the gallic acid production in a shake flask. Among all the factors, agitation speed contributed the highest for gallic acid production (28.28%), followed by glucose concentration (21.59%), inoculum size (19.6%), tannic acid concentration (19.54%), and pH (11.09%). Validation experiments were executed at the found optimized conditions which resulted in a 6.36-fold increase in gallic acid yield compared to unoptimized conditions. Further, the kinetics of growth, tannic acid degradation, and gallic acid yield were evaluated at the optimized conditions. The kinetic parameters Y , Y , and Y  were determined as 0.292 mg of cells/mg of tannic acid, 22.2 µg of gallic acid/mg of tannic acid, and 70.76 µg of gallic acid/mg of cells with a growth rate of 0.273 h  after 24 h of fermentation. Finally, the antimicrobial activity of the product gallic acid was investigated against food-borne pathogenic E. coli, S. aureus, and Serriatia marcescens and showed a zone of inhibition of 2 cm, 1.6 cm, and 1.3 cm, respectively, using the agar disc diffusion technique. Thus, the cost-effective bioproduct gallic acid proved to be potentially effective to control food poisoning diseases and preserve foodstuff.

Article	Year
Review on the extraction of calcium supplements from eggshells to combat waste generation and chronic calcium deficiency. Environmental science and pollution research international\| PubMed ID: 34269980	2021
A critical look at challenges and future scopes of bioactive compounds and their incorporations in the food, energy, and pharmaceutical sector. Environmental science and pollution research international\| PubMed ID: 35233673	2022
Kinetics and antimicrobial activity of gallic acid by novel bacterial co-culture system using Taguchi's method and submerged fermentation. Archives of microbiology\| PubMed ID: 36048277	2022

Subbalaxmi Selvaraj

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