Volume-5 , Issue-4 , Aug 2018, ISSN 2347-7520 (Online) Go Back

• Open Access   Article

  Cold-Active Pectinases and their Commercial Applications: A Review

  N. Wani, F. Shezad, F.A. Ahanger, S.M. Malik, S. Sahay, K. Jain

  Review Paper | Journal-Paper (IJSRBS)

  Vol.5 , Issue.4 , pp.125-133, Aug-2018

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v5i4.125133

  Abstract

  Full-Text HTML

  References

  Citation

  Abstract
  Pectinases is a group of enzymes that catalyze hydrolysis of complex pectic polysaccharides of plant tissues into simpler form, for example, galacturonic acid. They are one of the enzymes that enjoy highest market place. Food industries at large depend on this group of enzymes. Functionally, these biocatalysts are being utilized widely in different industrial procedures like liquefaction, clarification, and extraction of fruit juice in food industries including in wine making. Their importance also lies in the fact that as enzyme they participate in the process that is less aggressive and less energy demanding vis-à-vis synthetic process. Enzyme mediated processing is thus said to be eco-friendly one. Pectinases utilized currently in the food industries are mostly derived from mesophilic or thermophilic microorganisms. But, some trends towards obtaining these enzymes from cold-adapted microorganisms is also being felt. The reason for this is the recognition of the fact that cold processing saves the nutritious quality and aromatic profile of the product. Cold-adapted microorganisms producing psychrophillic pectinases which work at low to freezing temperatures are known. Cold-active pectinases apart from being suitable for food industries for the reasons mentioned above, they are also considered to be a better alternative for various other applications like bio-refinery of pectic substances, bioremediation etc. This review describes information available on the cold-active pectinolytic enzymes, their substrates and industrial applicability of these enzymes in varied sectors.

  Key-Words / Index Term
  Cold-active pectinases, Pectin, Pectinolytic enzymes, psychrophiles, industrial applications

  References
  [1]. M.W.W. Adams, F.B. Perler, R.M. Kelly, “Extremozymes: Expanding the limits of biocatalysis”, Biotechnology, Vol. 13, pp. 662-668, 1995.
  [2]. V. Adapa, L.N. Ramya, K.R.S.S. Rao, “Cold Active Pectinases: Advancing the Food Industry to the Next Generation”, Applied Biochemistry and Biotechnology, Vol. 172, pp. 2324-2337, 2014.
  [3]. G. Aguilar and C. Huitro, “Constitutive exo- pectinase produced by Aspergillus sp. CH-Y-1043 on different carbon source”, Letters in Biotechnology, Vol. 12, pp. 655-660, 1990.
  [4]. A.R.N. Aliaa, M.K.S. Mazlina, F.S. Taip, “Impact of commercial pectolytic enzymes on selected properties of white dragon fruit juice”, Journal Instant Engineering Malaysia, Vol. 71, pp. 25-31, 2010.
  [5]. I. Alkorta, C. Garbisu, J.L. Serra, “Industrial applications of pectic enzymes: a review” Process Biochemistry, Vol. 33, pp. 21-28, 1998.
  [6]. D. Allen, A.L. Huston, L.E. Wells, J.W. Deming, “Biotechnological use of psychrophiles”, In Encyclopedia of Environmental Microbiology, Vol. 1, pp. 1-17, 2001.
  [7]. G.J. Alphons, E. Voragen, C.E. Gerd-Jan, P. Rene, E. Verhoef, A. Henk, “Review Article: Pectin, a versatile polysaccharide present in plant cell walls”. Structural Chemistry, Vol. 20, pp. 263-275, 2009.
  [8]. G. Antranikian, “Microbial degradation of natural products”, In: Winkelmann General Edition, pp. 27-51, 1992.
  [9]. J.N. Be Miller, “An introduction to pectin: structure and properties, chemistry and functions of pectin”, American chemical society, Vol. 310, pp. 2-12, 1986.
  [10]. G. Beldman, F.M. Rombouts, A.G.J. Voragen, W. Pilnik, “Application of cellulase and pectinase from fungal origin for the liquifaction and saccharification of biomass”, Enzymatic Microbial Technology, Vol. 6, pp. 503-507, 1984.
  [11]. M.K. Bhat, “Cellulases and related enzymes in biotechnology”, Advanced Biotechnology, Vol. 18, pp. 355-383, 2000.
  [12]. H. Birgisson, O. Delgado, L.G. Arroyo, R. Hatti-Kaul, B. Mattiasson, “Cold-adapted yeasts as producers of cold-active polygalacturonase”, Extremophiles, Vol. 7, pp. 185-193, 2003.
  [13]. A. Biz, F.C. Farias, F.A. Motter, D.H. de Paula, P. Richard, N. Krieger, D.A. Mitchell, “Pectinase activity determination: an early deceleration in the release of reducing sugars throws a spanner in the works”, Vol. 9, doi: 10.1371/ journal.pone.0109529, 2014.
  [14]. M.K. Blunt, “Cellulases and related enzymes in biotechnology”, Advanced Biotechnology, Vol. 18, pp. 355-383, 2000.
  [15]. A. Bosso, “On-skin maceration during white wine making in the presence of pectolytic enzyme preparations”, Vini d’ Italia, Vol. 34, pp. 25-40, 1993.
  [16]. R. Cavicchioli, and T. Tortsen, “Extremophilic Encyclopaedia of Microbiology”, 2nd edition (Lederberg Journal edition), Academic Press, London, Vol. 2, pp. 317-337, 2000.
  [17]. R. Cavicchioli, K.S. Siddiqui, D. Andrews, K.R. Sowers, “Low temperature extremophiles and their applications”, Current Opinion in Biotechnology, Vol. 13, pp. 253-261, 2002.
  [18]. A. Chaudhri and V. Suneetha, “Microbially derived pectinases: a review”. Journal in Pharmaceutical Biological Sciences, Vol. 2, pp. 01-05, 2012.
  [19]. S. Chawanit, S. Surang, C. Lerluck, P. Vittaya, V. Pilanee, S. Prisnar, “Screening of pectinase producing bacteria and their efficiency in Biopulping of paper mulberry bark”. Science Asia, vol. 33, pp.131-135, 2007.
  [20]. K. Chen Chin, A. Yuguwa, H. Yamaoto, “Enzymic degumming of pineapple and pineapple mill juices”, Journal in Food Sciences. Vol. 49, pp. 1327-1329, 1984.
  [21]. Q. Chen, Y. Jin, G. Zhang, Y. Fang, Y. Xiao, H. Zhao, “Improving production of bioethanol from duckweed (Landoltia punctata) by pectinase pretreatment”, Energies, Vol. 5, pp. 3019-3032, 2012.
  [22]. R.M. Collares, L.V.S. Miklasevicius, M.M. Bassaco, N.G.P. Salau, M.A. Mazutti, D.A. Bisognin, L.M. Terra, “Optimization of enzymatic hydrolysis of cassava to obtain fermentable sugars”, Journal of Zhejiang University Sciences (Biomedical. and Biotechnological), Vol. 13, pp. 579-586, 2012.
  [23]. S. Croaka and M. Corredig, “The role of pectin in orange juice stabilization: effect of pectin methylesterase and pectinase activity on the size of cloud particles”, Food Hydrocoll, Vol. 20, pp. 961-965, 2006.
  [24]. B.K. Dang, T.V. Huynh, V.V.M. Le, “Simultaneous treatment of acerola mash by ultrasound and pectinase preparation in acerola juice processing: optimization of the pectinase concentration and pectolytic time by response surface methodology”, International Journal of Food Resources, vol. 19, pp. 509-513, 2012.
  [25]. B.P. Danielle, C.M, Alexandre, G. Eleni, C.C. Eleonora, “Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes”, The Open Biotechnology Journal, Vol. 3, pp. 9-18, 2009.
  [26]. L.M.J. De Carvalho, I.M. de Castro, C.A.B. de Silva, “A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merril) by micro and ultra-filtration”, Journal Food Engineering, Vol. 87, pp. 447-454, 2008.
  [27]. J.W. Deming, “Deep ocean environmental biotechnology”, Current Opinion Biotechnology, Vol. 9, pp. 283-287, 1998.
  [28]. N. Demir, J. Acar, M. Sariolu, M. Mutlu, “The use of commercial pectinases in fruit juice industry. Part 3: immobilized pectinase for mash treatment”, Journal Food Engineering, Vol. 47, pp. 275-280, 2000.
  [29]. G. Feller and C. Gerday, “Psychrophilic enzymes: molecular basis of cold adaptation”, Cellular and Molecular Life Sciences, Vol. 53, pp. 830-841, 1997.
  [30]. G. Feller and C. Struvay, “Optimization to low temperature activity in psychrophilic enzymes”. International Journal of Molecular Sciences, Vol. 13, pp. 11643-11665, 2012.
  [31]. M.V. Fogarty and C.T. Kelly, “Pectic enzymes, In: Fogarty, M.W. (Edition), Microbial Enzymes and Biotechnology”, Applied Science Publishers, London, pp. 131-182, 1983.
  [32]. G. Garg, A. Singh, A. Kaur, R. Singh, J. Kaur, R. Mahajan, “Microbial pectinases: an ecofriendly tool of nature for industries, Review article”, Journal 3 Biotechnology, Vol. 3, pp. 6-47, 2016.
  [33]. C. Gerday, M. Aittaleb, M. Bentahir, J.P. Chessa, P. Claverie, T. Collins, S. D‘Amico, J. Dumont, “Cold-adapted enzymes: from fundamentals to biotechnology”, Trends in Biotechnology, Vol. 18, pp. 103-107, 2000.
  [34]. S.N. Gummadi and D.S. Kumar, “The Effect of microbiological parameters on production of pectin lyase and pectate lyase by Debaryomyces nepalensis: A statistical approach”, Research Journal of Microbiology, Vol. 1, pp. 220-227, 2006.
  [35]. S.N. Gummadi and T. Panda, “Purification and biochemical properties of microbial pectinases: a review”, Process Biochemistry, Vol. 38, pp. 987-996, 2003.
  [36]. A. Haidar and M.F. Hassan, “Pectinase production in a defined medium using surface culture fermentation”, International Journal of Indigenous Chemistry, Vol. 1, pp. 5-10, 2010.
  [37]. B. Hamid, R.S. Rana, D. Chauhan, P. Singh, F.A. Mohiddin, S. Sahay, I. Abidi, “Psychrophilic yeasts and their biotechnological applications- A review”, African Journal of Biotechnology, Vol.13, pp. 2188-2197, 2014.
  [38]. G.S. Hoondal, R.P. Tiwari, R. Tiwari, N. Dahiya, Q.K. Beg, “Microbial alkaline pectinases and their industrial applications: a review”, Applied Microbial Biotechnology, Vol. 59, pp. 409-418, 2002.
  [39]. A.B.M.S. Hossain, S.A. Ahmed, M.A. Ahmed, M.A.A. Faris, M.S.M. Annuar, M. Hadeel, H. Norah, “Bioethanol fuel production from rotten banana as an environmental waste management and sustainable energy”, African Journal of Microbiology Research, Vol. 5, pp. 586-598, 2011.
  [40]. D.W. Hough, and M.J. Danson, “Extremozymes”, Current Opinion Chemical Biology, Vol. 3, pp. 39-46, 1999.
  [41]. C. Ivana, A. Agustín, F. Dante, G. Gabriela, V. Silvana, C. Sebastián, “Pectinolytic yeasts from cold environments: novel findings of Guehomyces pullulans, Cystofilobasidium infirmominiatum and Cryptococcus adeliensis producing pectinases”, Extremophiles, DOI 10.1007/s00792-016-0904-0, 2016.
  [42]. K.E. Jaeger, and T. Eggert, “Lipases for biotechnology”, Current Opinion in Biotechnology, Vol. 13, pp. 390-397, 2002.
  [43]. L. Janssens, H.L. de Pooter, E.J. Vandamme, “Production of flavours by microorganisms”. Process Biochemistry, Vol. 27, pp. 195-215, 1992.
  [44]. R.S. Jayani, S. Saxena, R. Gupta, “Microbial pectinolytic enzymes: a reviw”, Process Biochemistry, Vol. 40, pp. 2931-2944, 2005.
  [45]. M. Jose, R. Nogales, N, Ortega, M.P. Mateos, M. Busto, “Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification”, Food Chemistry, Vol. 107, pp. 112-119, 2008.
  [46]. M.Q. Kapoor, B. Khalil Beg, K. Bhushan, S. Dadhich, G.S. Hoondal, “Production and partial purification and characterization of a thermo-alkali stable polygalacturonase from Bacillus sp. MG-cp-2”, Process Biochemistry, Vol. 36, pp. 467-473, 2000.
  [47]. S.O. Kareem, and A.A. Adebowale, “Clarification of orange juice by crude fungal pectinases from citrus peel”, Nigerian Food Journal, Vol. 25, pp. 130-137, 2007.
  [48]. D.R. Kashyap, P.K. Vohra, S. Chopra, R. Tewari, “Applications of pectinases in the commercial sector: a review”, Bioresource Technology, Vol. 77, pp. 215-227, 2001.
  [49]. H. Katayam, J. Nishikawa, Y. Hira, “Biological treatment of dissolved organic matter by Antarctic psychropylic yeast cells, Mizushori gijutsu (Water purification and liquid wastes treatment)”, Vol. 38, pp. 1-4, 1997.
  [50]. Z. Kertesz, “A new method for enzymatic clarification of unfermented apple juice”, New York State Agricultural Experimentation Station (Geneva), U.S. Patent 1,932,833, Bull No. 689, 1930.
  [51]. M. Khan, E. Nakkeeran, S.U. Kumar, “Potential application of pectinases in developing functional foods”, Annual Review of Food Science and Technology, Vol. 4, pp. 21-34, 2013.
  [52]. A. Kilara, “Enzymes and their uses in the processed apple industry: a review”, Process Biochemistry, Vol. 35, pp. 35-41, 1982.
  [53]. Y. Kourkoutas, A. Koutinas, M. Kanellaki, I. Banat, R. Marchant, “Continuous wine fermentation using psychrophilic yeast immobilizedon apple cuts at different temperatures”, Food Microbiology, Vol. 19, pp. 127-134, 2002.
  [54]. G. Kaur, S. Kumar, T. Satyanarayana, “Production, characterization and application of a thermostable polygalacturonase of a thermophilic mould Sporotrichum thermophile” Bioresource Technology, Vol. 94, pp. 239-243, 2004.
  [55]. L.N. Lieu and V.V.M. Le, “Application of ultrasound in grape mash treatment in juice processing”, Ultrason Sonochemistry, Vol. 17, pp. 273-279, 2010.
  [56]. D. Liu, R. Schmid, M. Rusnak, “Functional expression of Candida antarctica lipase B in the Escherichia coli cytoplasm—a screening system for a frequently used biocatalyst”, Applied Microbial Biotechnology, Vol. 72, pp. 1024-1032, 2006.
  [57]. B. Luh, and C. Kean, “Canning of fruit”. In: Woodroof, Journal Luh, B. (Edition), Commercial Fruit Processing, AVI Publishing, Westport, CT, 1975.
  [58]. E.A. Makky, and M.M. Yusoff, “Bioeconomy: pectinases purification and application of fermented waste from Thermomyces lanuginosus”, Journal Medical Bioengineering, Vol. 4, pp. 76-80, 2015.
  [59]. R. Margesin, and F. Schinner, “Properties of cold-adapted microorganisms and their potential role in biotechnology”, Journal Biotechnology, Vol. 33, pp. 1-14, 1994.
  [60]. R. Margesin, V. Fauster, P.A. Fonteyne, “Characterization of cold-active pectate lyases from psychrophilic Mrakia frigid”, Letters in Applied Microbiology, Vol. 40, pp. 453-459, 2005.
  [61]. R. Margesin, P.A. Fonteyne, F. Schinner, J.P. Sampaio, “Rhodotorula psychrophila sp. Rhodotorula psychrophenolica sp. and Rhodotorula glacialis sp. novel psychrophilic basidiomycetous yeast species isolated from alpine environments”, International Journal of Systematic and Evolutionary Microbiology, Vol. 57, pp. 2179-2184, 2007a.
  [62]. R. Margesin, G. Neuner, K.B. Storey, “Cold-loving microbes, plants, and animals-fundamental and applied aspects”, Naturwissenschaften, Vol. 94, pp. 77-99, 2007b.
  [63]. T.P. Maria, L. Pedro, R. Fernando, L. Romojaro, “Pectic enzymes in fresh fruit processing: optimization of enzymic peeling of oranges”, Process Biochemistry, Vol. 32 pp. 43-49, 1997.
  [64]. M.G. Mer?n, L.M. Mendoza, M.E. Far?as, V.I.M. Ambrosini, “Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity”, International Journal of Food Microbiology, Vol. 147, pp. 144-148, 2011.
  [65]. N.J. Miller and C.A. Rice-Evans, “The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink”, Food Chemistry, Vol. 60, pp. 331-337, 1997.
  [66]. R.Y. Morita, “Marine psychrophilic bacteria oceanoger”, Marine biolog Annual Review, Vol. 4, pp. 105-121, 1966.
  [67]. R. Y. Morita, “Psychrophilic bacteria”, Bacteriology Review, Vol. 39, pp. 144-167, 1975.
  [68]. S. Moyo, B.A. Gashe, E.K. Collison, S. Mpuchane, “Optimizing growth conditions for the pectinolytic activity of K. wickerhamii by using response surface methodology”, International Journal of Food Microbiology, vol. 85, pp. 87-100, 2003.
  [69]. G.S.N. Naidu and T. Panda, “Production of Pectolytic Enzymes - A Review”, Bioprocess Engineering, Vol. 19, pp. 355-361, 1998.
  [70]. T. Nakagawa, T. Nagaoka, T. Miyaji, N. Tomizuka, “Cold-active polygalacturonase from psychrophilic Basidiomycetous yeast Cystofilobasidium capitatum strain PPY-1”, Bioscience, Biotechnology and Biochemistry, Vol. 69, pp. 419-421, 2005.
  [71]. T. Nakagawa, T. Nagaoka, S. Taniguchi, T. Miyaji, N. Tomizuka, “Isolation and characterization of psychrophilic yeasts producing cold-adapted pectinolytic enzymes”, Letters in Applied Microbiology, Vol. 38, pp. 383-387, 2004.
  [72]. S. Ohno and S. Suzukia, “Treatment of highly concentrated organic wastewater by yeasts”, Yosui to Haisui Journal of Water Wastes, Vol. 33, pp. 664-668, 1991.
  [73]. J.O. Oliyad, “Pectinase: Substrate, Production and their Biotechnological Applications”, International Journal of Environment Agriculture and Biotechnology, Vol. 2, pp. 1007-1014, 2017.
  [74]. S.R. Patil and A. Dayanand, “Production of pectinases from deseeded sunflower head by Aspergillus niger in submerged and solid-state conditions”, Bioresource Technology, Vol. 97, pp. 2054-2058, 2006.
  [75]. C. Pederson, “Grape juice”, In: Nelson, Tresselier, D. (Edition), Fruit and Vegetable Juice Process Technology, AVI Publishing, Westport, CT, pp. 268-309, 1980.
  [76]. D.B. Pedrolli, E. Gomes, R. Monti, E.C. Carmona, “Studies on productivity and characterization of polygalacturonase from Aspergillus giganteus submerged culture using citrus pectin and orange waste”. Applied Biochemistry and Biotechnology, Vol. 144, pp. 191-200, 2008.
  [77]. S. Perez, M.A. Rodríguez-Carvajal, T. Doco, “A complex plant cell wall polysaccharide: rhamnogalacturonan II, A structure in quest of a function”, Biochimistry, Vol. 85, pp. 109-121, 2003.
  [78]. S. Perez, M.A. Rodríguez-Carvajal, T. Doco, “A complex plant cell wall polysaccharide: rhamnogalacturonan II, A structure in quest of a function”, Biochimistry, Vol. 85, pp. 109-121, 2003.
  [79]. J. Pfeffer, S. Richter, J. Nieveler, C.E. Hansen, R. Rhlid, R. Schmid, M. Rusnak, “High yield expression of lipase A from Candida antarctica in the methylotrophic yeast Pichia pastoris and its purification and characterization”, Applied Microbiology and Biotechnology, Vol. 72, pp. 931-938, 2006.
  [80]. W. Pilnik, “Enzyme in the beverage industry”, In: Dupuy, P. (Edition), Use of Enzymes in Food Technolopgy Techniwue et Documentation Lavosier, Paris, pp. 425-450, 1982.
  [81]. K.G. Praveen, and V. Suneetha, “A cocktail enzyme— pectinases from fruit industrial dump sites: a review”, Resource Journal Pharmaceutical Biological and Chemical Sciiences, Vol. 5, pp. 1252-1258, 2014.
  [82]. K.K. Pulicherla, G. Mrinmoy, S. Kumar, K.R. SambasivaRao, “Psychrozymes– the next generation industrial enzymes”, Journal Marine Sciences Resource Development, Vol. 1, doi: 10.4172/2155-9910.1000102, 2011.
  [83]. M.F. Ramadan, and J.T. Moersel, “Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana) juice”, Journal Science in Food Agriculture, Vol. 87, pp. 452-460, 2007.
  [84]. L.V. Reddy, and O.V. Reddy, “Production, optimization and characterization of wine from mango (Mangifera indica Linn.)”, Natural Product Radiance, Vol. 8, pp. 426-435, 2009.
  [85]. I. Revilla, and M.L. Ganzalez-san jose, “Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines”, International Journal of Food Scienc and Technology, Vol. 38, pp. 29-36, 2003.
  [86]. I. Revilla, and M.L. Gonza lez-San Jose, “Methanol release during fermentation of red grapes treated with pectolytic enzymes”, Food Chemistry, Vol. 63, pp.307-312, 1998.
  [87]. G.L. Robertson, “Pectic enzymes and wine making”, Food Technology New Zealand, Vol. 12, pp. 34-35, 1977.
  [88]. C.H. Robinson, “Cold adaptation in Arctic and Antarctic fungi”, Journal New Phytologist, Vol. 151, pp. 341-353, 2001.
  [89]. A. Roldán, P. Victor, C. Ildefonso, P. Luis, “Evolution of Resveratrol and Piceid contents during the industrial Winemaking process of sherry wine”, Journal of Agricultural and Food Chemistry, Vol. 58, pp. 4268-73, 2010.
  [90]. N.J. Russell, and T. Hamamoto, “Psychrophiles in Extremophiles: Microbial Life in Extreme Environments”, Edited by Horikoshi K, Grant WD.New York: Wiley-Liss. pp. 25-45, 1998.
  [91]. S. Sahay, B. Hamid, P. Singh, K. Ranjan, D. Chauhan, R.S. Rana, V.K. Chaurse, “Evaluation of pectinolytic activities for oenological uses from psychrotrophic yeasts”, Letters in Applied Microbiology, Vol. 57, pp. 115-121, 2013.
  [92]. S. Sahay, “Wine enzymes: Potential and practices”, In: Kuddus, M. (Edition) Enzymes in Food Biotechnology: Production, Applications, and Future Prospects, Elsevier, (in press), 2018.
  [93]. Y. Sangeeta, K.Y. Pramod, Y. Dinesh, S.Y. Kapil Deo, “Pectin lyase: A review”, Process Biochemistry, Vol. 44, pp. 1-10, 2009.
  [94]. F. Sarmiento, R. Peralta, J.M. Blamey, “Cold and hot extremozymes: industrial relevance and current trends”, Frontier Bioengineering Biotechnology, Vol. 3, pp. 148, 2015.
  [95]. R. Sarvamangala and D. Patil, “Exploration of Regional Agrowastes for the Production of Pectinase by Aspergillus niger”, Food Technology Biotechnology, Vol. 44, pp. 289-292, 2006.
  [96]. N. Sathyanarayana, D. Gummadi, K. Sunil, “Optimization of chemical and physical parameters affecting the activity of pectin lyase and pectate lyase from Debaryomyces nepalensis: A statistical approach”, Biochemical Engineering Journal, Vol. 30, pp. 130-137, 2006.
  [97]. R.K. Saxena, P.K. Ghosh, R. Gupta, W.S. Davidson, S. Bradoo, R. Gulati, “Microbial lipases: potential biocatalysts for the future industry”, Current Science, Vol. 77, pp. 101-115, 1999.
  [98]. M. Semenova, O. Sinitsyna, V. Morozova, “Use of a preparation from fungal pectin lyase in the food industry”, Applied Biochemistry Microbiology, Vol. 42, pp. 598-602, 2006.
  [99]. M. Servili, A.L. Begliomini, G. Montedoro, M. Petruccioli, F. Federici, “Utilisation of a yeast pectinase in olive oil extraction and red wine making processes”, Journal Sciences Food Agriculture, Vol. 58, pp. 253-260, 1992.
  [100]. A. Sharma, A. Shrivastava, S. Sharma, R. Gupta, R.C. Kuhad, “Microbial pectinase and their application”, In: Singh A (edition) Kuhad RC. Biotechnology for environmental management and resource recovery, Springer Science and Business Media, pp. 107-124, 2013.
  [101]. R. Sharma, Y. Chisti, U.C. Banerjee, “Production, purification, Characterization and applications of lipases”, Advanced Biotechnology, Vol. 19, pp. 627-662, 2001.
  [102]. G. Shefali, K. Mukesh, K.S. Krishna, M.N. Lavanya, C.K. Ramesh, “Production and recovery of an alkaline exo-polygalacturonase from Bacillus subtilis RCK under solid-state fermentation using statistical approach”, Bioresource Technology, Vol. 99, pp. 937-945, 2008.
  [103]. H.A.I. Siliha and W. Pilnik, “Cloud stability of apricot nectar”, Ber Wiss Technology Komm IFU XVIII, pp. 325-334, 1985.
  [104]. P. Singh, B. Hamid, M.A. Lone, K. Ranjan, A. Khan, V.K. Chaurse, S. Sahay, “Evaluation of pectinase activity from the psychrophilic fungal strain Truncatella angustata-BPF5 for use in wine industry”, Journal Endocytobios Cell Resource, Vol. 22, pp. 57-61, 2012.
  [105]. S. Singh, and R. Gupta, “Apple juice clarification using fungal pectinolytic enzyme and pecttin”, Indian Journal of Biotechnology, Vol. 3, pp. 573-576, 2004.
  [106]. C. Sittidilokratnab, S. Suthirawuta, L. Chitradona, V. Punsuvonc, P. Vaithanomsatb, P. Siriachab, “Screening of pectinases producing Bacteria and their efficiency in Biopulping of paper mulberry bark”, Science Asia, Vol. 33, pp. 131-135, 2007.
  [107]. M.M.C.N. Soares, R. da Silva, E.C. Carmona, E. Gomes, “Pectinolytic enzyme production by Bacillus species and their potential application on juice extraction”, Journal Microbial Biotechnology, Vol. 17, pp.79-82, 2001.
  [108]. H.K. Sreenath, K.R. Sudarshanakrishna, K. Santhanam, “Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases”, Journal. Fermentation Bioengineering, Vol. 78, pp. 486-488, 1994.
  [109]. V. Suneetha and A.K. Zaved, “Actinomycetes: Sources for Soil Enzymes”, Soil Enzymology, Soil Biology- 22, G. Shukla and A. Varma (edition) Springer-Verlag Berlin Heidelberg pp. 259-269, 2010.
  [110]. O. Sunnotel and P. Nigam, “Pectinolytic activity of bacteria isolated from soil and two fungal strains during submerged fermentation”, World Journal Microbial Biotechnology, Vol. 18, pp. 835-839, 2002.
  [111]. H. Tanabe and Y. Kobayashi, “Plant tissue maceration caused by pectinolytic enzymes from Erwinia spp. under alkaline conditions”, Agriculture Biology and Chemistry, Vol. 51, pp. 2845-2846, 1987.
  [112]. H. Tanabe, Y. Kobayashi, I. Akamatsu, “Pretreatment of pectic wastewater from orange canning by soft-rot Erwinia carotovora”, Journal Fermentation Technology, Vol. 64, pp. 265-268, 1986.
  [113]. R.P. Tatiana and F. Flavio, “Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft)”, Food Chemistry, Vol. 89, pp. 85-92, 2005.
  [114]. Thanh and Simard, “Biological treatment of wastewater by yeasts”, Journal Water Pollution Control Federation, Vol. 45, pp. 674-680, 1973.
  [115]. B.N. Tochi, Z. Wang, S.Y. Xu, W. Zhang, “The Influence of a pectinase and pectinases/hemicellulases enzyme preparations on percentage pineapple juice recovery, particulates and sensory attributes”, Pakistan Journal of Nutrition, Vol. 8, pp. 1184-1189, 2009.
  [116]. E.F. Torres, T.V. Sepulveda, G.V. Gonzalez, “Production of hydrolytic depolymerising pectinases”, Food Technology Biotechnology, Vol. 44, pp. 221-227, 2006.
  [117]. L.V. Truong, H. Tuyen, E. Helmke, L.T. Binh, T. Schweder, “Cloning of two pectatelyase genes from the marine Antarctic bacterium Pseudoalteromonas haloplanktis strain ANT/505 and characterization of the enzymes”, Extremophiles, Vol. 5, pp. 35-44, 2001.
  [118]. A. Versari, S. Biesenbruch, D. Barbanti, P.J. Farnell, S. Galassi, “Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices”, Food Resource International, Vol. 30, pp. 811-817, 1998.
  [119]. F. Voragen, H. Schols, R. Visser, “Advances in pectin and pectinase research”, Annals of Botany, Vol. 94, pp. 479-480, 2003.
  [120]. J. Weiss and H. Samann, “Turbidity stability of apricot nectar”, Mitt Rebe Wein Obstbau Fruchteverwert, Vol. 22, pp. 177-184, 1972.
  [121]. J.R. Whitaker, “Pectic substances, pectic enzymes and haze formation in fruit juices”, Enzyme Microbial Technology, Vol. 6, pp. 341-349, 1984.
  

  Citation
  N. Wani, F. Shezad, F.A. Ahanger, S.M. Malik, S. Sahay, K. Jain, "Cold-Active Pectinases and their Commercial Applications: A Review," International Journal of Scientific Research in Biological Sciences, Vol.5, Issue.4, pp.125-133, 2018

• Open Access   Article

  Conventional vegetative propagation and in vitro seed germination of endemic plant Colubrina travancorica Bedd

  Nisha Joseph, Vineeth V.K.

  Research Paper | Isroset-Journal (IJSRBS)

  Vol.5 , Issue.4 , pp.134-139, Aug-2018

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v5i4.134139

  Abstract

  Full-Text HTML

  References

  Citation

  Abstract
  Colubrina travancorica Bedd. is a medicinally important endemic plant species of Southern Western Ghats. Scientific studies are lacking due to the non availability of this Rare Endangered and Threatened (RET) species. For the conservation and establishment of C. travancorica, propagation methods have to be standardized. In the present study, propagation of the plant is achieved through hard wood cuttings, softwood cuttings and in vitro seed germination with different plant growth regulators. The type of auxins, Indole-3-acetic acid (IAA), Indole-3-butyric acid (IBA) or Naphthalene acetic acid (NAA) at varying concentrations affect the rooting response of hardwood and softwood cuttings. Significantly (p<0.001) high rooting was observed in hardwood cuttings treated with 2.5 mM IAA (53.3%). The number of roots (25.16) was significantly (p<0.001) high in cuttings treated with 0.5 mM NAA. Seasonal variation in the rooting response was observed in both hardwood and softwood cuttings. In soft wood cuttings maximum rooting (26.6%) was observed in 20 mM IBA treatment. Control set completely failed to root in the soft wood cuttings. Highest in vitro seed germination was achieved with 6.0µM Gibberellic acid. Among the various propagation methods hard wood cuttings are found to be the most suitable material for the propagation of C. travancorica and it can be effectively used for the large scale multiplication of this plant.

  Key-Words / Index Term
  Colubrina travancorica Bedd., endemic plant, hardwood cuttings, seed germination, softwood cuttings, rooting

  References
  [1] N.Sasidharan, “Biodiversity documentation for Kerala. Parts 6: Flowering Plants”. Handbook No.17, Kerala Forest Research Institute, Peechi, pp. 1-702, 2004.
  [2] M.C.Johnston, “Revision of Colubrina asiatica (Rhamnaceae) ”. Brittonia, Vol.23, No. 1, pp. 2-53, 1971.
  [3] D.F. Austin, “Ethnobotany of Florida’s Weedy Vines”. In: Jones TD, Gamble WB. (eds): Proceedings of the 1998 joint symposium of the Florida Exotic Pest Plant Council and the Florida Native Plant Society, Florida, pp. 87-88, 1999.
  [4] R.A. Uphoff, A.M. Van Den Maagdenberg, K.I. Roon, M.D. Ferrari, R.R. Frantus, “The impact of pharmacogenetics for migraine”. European Journal of Pharmacology, Vol. 9, pp. 1-10, 2001.
  [5] N.A. Kar, M.K. Menon, C.S. Chauhan, “Pharmacological investigations of the essential oil of Colubrina asiatica”. Planta Medica, Vol.18, pp. 222-226, 1970.
  [6] C. McCormick, “Colubrina asiatica (Lather leaf) management plan”. South Florida Water Management District West Palm Beach, Florida, pp. 1-63, 2007.
  [7] T. Murashige, F. Skoog, “A revised medium for rapid growth and bioassay with tobacco tissue cultures”. Plant Physiology, Vol. 15, No.3, pp. 473-497, 1962.
  [8] N. Joseph, E.A. Siril, G.M. Nair, “A comparison of conventional cloning options for annatto (Bixa orellana L.) ”. Journal of Horticultural Science and Biotechnology, Vol. 86, No. 5, pp. 446-451, 2011.
  [9] C.L. Rosier, J. Frampton, B. Goldfarb, F.A. Blazich, F.C. Wise, “Gowth stage, auin type, and concentration influence rooting of stem cuttings of Fraser Fir”. HortScience, Vol. 39, No. 6, pp. 1397-1402, 2004.
  [10] T.C. Keisling, D.E. Kester, “Aluminum and manganese toxicity of rose plants growth in East Texas”. Horticultural Science, Vol. 14, pp. 509–10, 1979.
  [11] G. Lal, P.K.. Roy, Y.V. Singh, “Effect of rooting and sprouting behavior of stem cuttings of Henna (Lawsonia inermis) ”. The Indian Journal of Agricultural Science, Vol. 18, pp. 12-15, 2008.
  [12] J.S. Wazir, “Effect of NAA and IBA on rooting of Camellia cuttings”. International Journal of Agricultural Science and Vetinary Medicine, Vol. 2, No. 1, pp. 1-5, 2014.
  [13] F.J. De Anders, F.J. Sanchez, G. Catalan, J.L. Tenorio, L. Ayerbe, “Vegetative propagation of Colutea istria Mill. from leafy stem cuttings”. Agroforestry Systems, Vol. 63, pp. 7–14, 2004.
  [14] A. Modi, A. Kandya, “A study in the viability of Butea monosperma seeds ”. International Journal of Scientific Research in Biological sciences, Vol. 4, No. 6, pp. 8-10, 2017.
  [15] I.M.G. Pandilla, C.L. Encina, “In vitro germination of Cherimoya (Annona cherimola Mill.) seeds”. Scientia Horticulturae, Vol. 97, No.1-3, pp. 224-227, 2003.
  

  Citation
  Nisha Joseph, Vineeth V.K., "Conventional vegetative propagation and in vitro seed germination of endemic plant Colubrina travancorica Bedd," International Journal of Scientific Research in Biological Sciences, Vol.5, Issue.4, pp.134-139, 2018