Caracterização enzimática do secretoma lignocelulolítico da cepa selvagem de Penicillium variabile proveniente de bagaço de cana-de-açúcar pós-moagem em fermentação submersa
DOI:
https://doi.org/10.18593/evid.36808Palavras-chave:
glicosil hidrolases, perfil bioquímico de proteínas, fermentação submersa, atividades enzimáticas, Penicillium variabileResumo
O bagaço de cana-de-açúcar, dada sua disponibilidade de açúcares, é um ambiente altamente favorável à colonização por microrganismos, incluindo fungos filamentosos que, no processo de fermentação, produzem complexos enzimáticos eficientes e estão entre os microrganismos mais bem avaliados para a produção de enzimas industriais. Nesse sentido, o presente estudo teve como objetivo avaliar o extrato celulolítico produzido por Penicillium variabile isolado de bagaço de cana-de-açúcar pós-moagem. O extrato enzimático bruto (CEE) foi produzido por fermentação submersa do fungo, após purificação parcial e caracterização das enzimas (fungo fornecido gentilmente pela BIOMM S/A). As atividades enzimáticas alcançadas foram de 8,772 UI/mL de CMCase; 1,975 UI/mL de β-glicosidase; 0,069 UI/mL de FPase; 1,610 UI/mL de xilanase e 0,409 mg/mL de proteína total (PT). Quando verificada a influência de diferentes valores de pH no extrato enzimático em diferentes temperaturas, pode-se observar que as enzimas permaneceram estáveis quando armazenadas a -20ºC e pH 4,0 e 4,8 por até 30 dias. O perfil de SDS-PAGE do CEE mostrou proteínas em uma faixa de peso molecular de 12-100 kDa, e as atividades de endoglucanase, β-glicosidase e xilanase foram reveladas no zimograma. A purificação parcial de CEE por cromatografia de exclusão de tamanho (Sephacryl® S-100) resultou em picos assimétricos de 60 kDa e 90 kDa, que mostraram atividades de CMCase e β-glicosidase, respectivamente. Assim, nossos resultados abrem horizontes para o estabelecimento de aplicações biotecnológicas de Penicillium variabile, embora mais estudos sejam necessários para entender sua fisiologia e mecanismos regulatórios de produção de enzimas.
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