Fungal Biodegradation of Procyanidin in Submerged Fermentation
The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued...
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MDPI AG
2025-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/2/75 |
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| author | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz J. Alberto Ascacio-Valdés Arely Prado-Barragan Mónica L. Chávez-González Cristóbal N. Aguilar |
| author_facet | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz J. Alberto Ascacio-Valdés Arely Prado-Barragan Mónica L. Chávez-González Cristóbal N. Aguilar |
| author_sort | Leidy Johana Valencia-Hernández |
| collection | DOAJ |
| description | The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with <i>Aspergillus niger</i> GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an <i>m</i>/<i>z</i> of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that <i>A. niger</i> GH1 is able to degrade and biotransform procyanidin C1. |
| format | Article |
| id | doaj-art-69eae9eb76db40bfbbbc92b9ca4abf26 |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-69eae9eb76db40bfbbbc92b9ca4abf262025-08-20T02:44:59ZengMDPI AGFermentation2311-56372025-02-011127510.3390/fermentation11020075Fungal Biodegradation of Procyanidin in Submerged FermentationLeidy Johana Valencia-Hernández0Jorge E. Wong-Paz1J. Alberto Ascacio-Valdés2Arely Prado-Barragan3Mónica L. Chávez-González4Cristóbal N. Aguilar5Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoFaculty of Professional Studies Huasteca Zone, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78290, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoDepartment of Biotechnology, Universidad Autónoma Metropolitana, Ciudad de México 14387, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoThe coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with <i>Aspergillus niger</i> GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an <i>m</i>/<i>z</i> of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that <i>A. niger</i> GH1 is able to degrade and biotransform procyanidin C1.https://www.mdpi.com/2311-5637/11/2/75procyanidinbiodegradationsubmerged fermentationextracellular enzyme<i>Aspergillus niger</i> GH1 |
| spellingShingle | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz J. Alberto Ascacio-Valdés Arely Prado-Barragan Mónica L. Chávez-González Cristóbal N. Aguilar Fungal Biodegradation of Procyanidin in Submerged Fermentation Fermentation procyanidin biodegradation submerged fermentation extracellular enzyme <i>Aspergillus niger</i> GH1 |
| title | Fungal Biodegradation of Procyanidin in Submerged Fermentation |
| title_full | Fungal Biodegradation of Procyanidin in Submerged Fermentation |
| title_fullStr | Fungal Biodegradation of Procyanidin in Submerged Fermentation |
| title_full_unstemmed | Fungal Biodegradation of Procyanidin in Submerged Fermentation |
| title_short | Fungal Biodegradation of Procyanidin in Submerged Fermentation |
| title_sort | fungal biodegradation of procyanidin in submerged fermentation |
| topic | procyanidin biodegradation submerged fermentation extracellular enzyme <i>Aspergillus niger</i> GH1 |
| url | https://www.mdpi.com/2311-5637/11/2/75 |
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