Details

Autor(en) / Beteiligte

• Iark, Daiane
• Buzzo, Ana Júlia dos Reis
• Garcia, Jéssica Amanda Andrade
• Côrrea, Vanesa Gesser
• Helm, Cristiane Vieira
• Corrêa, Rúbia Carvalho Gomes
• Peralta, Rosely A.
• Peralta Muniz Moreira, Regina de Fátima
• Bracht, Adelar
• Peralta, Rosane Marina

Titel

Enzymatic degradation and detoxification of azo dye Congo red by a new laccase from Oudemansiella canarii

Ist Teil von

• Bioresource technology, 2019-10, Vol.289, p.121655-121655, Article 121655

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Oudemansiella canarii laccase was produced in solid-state fermentation.•A single 41 KDa-laccase was produced in this condition.•Laccase was used in the degradation of Congo red.•Several Congo red degradation products were identified by mass spectrometry.•Laccase treatment reduced the toxicity of Congo red. A single laccase with molecular weight of 41 kDa was produced by the white-rot fungus Oudemansiella canarii cultured on solid state fermentation using a mixture of sugarcane bagasse-wheat bran as substrate. The enzyme (5 U) was able to decolourize 80% of 50 mg/L Congo red within 24 h at 30 °C and pH 5.5. The relationship between the decolorization rate and dye concentration obeyed Michaelis–Menten kinetics, with KM and Vmax values of 46.180 ± 6.245 µM and 1.840 ± 0.101 µmol/min, respectively. Fourier transform infrared spectroscopy (FTIR) and mass spectrometry allowed to conclude that the laccase acts not only on the dye chromophore group, but also that it cleaves different covalent bonds, causing an effective fragmentation of the molecule. The action of the laccase caused a significant reduction in toxicity, as indicated by the Microtox test. In conclusion, O. canarii laccase could be useful in future biological strategies aiming at degrading azo dyes.