Lignocellulosic residues from bioethanol production: a novel source of biopolymers for laccase immobilization.

The full utilization of the main components in the lignocellulosic biomass is the major goal from a biorefinery point of view, giving not only environmental benefits but also making the process economically viable. In this sense the solid residue obtained in bioethanol production after steam explosion pretreatment, enzymatic hydrolysis, and fermentation of the lignocellulosic biomass, was studied for further valorization. Two different residues were analyzed, one generated by the production of cellulosic ethanol from an energy crop such as switchgrass (Panicum virgatum) and the other, from wood (Eucalyptus globulus). The chemical composition of these by-products showed that they were mainly composed of lignin with a total content range from 70 to 83% (w/w) and small amounts of cellulose and hemicellulose. The present work was focused on devising a new alternative for processing these materials, based on the ability of the ionic liquids (IL) to dissolve lignocellulosic biomass. The resulting mixture of biopolymers and IL constituted the raw material for developing new insoluble biocatalysts. Active hydrogels based on fungal laccase from Dichostereum sordulentum 1488 were attained. A multifactorial analysis of the main variables involved in the immobilization process enabled a more direct approach to improving hydrogel-bound activity. These hydrogels achieved a 97% reduction in the concentration of the estrogen ethinylestradiol, an emerging contaminant of particular concern due to its endocrine activity. The novel biocatalysts based on fungal laccase entrapped on a matrix made from a by-product of second-generation bioethanol production presents great potential for performing heterogeneous catalysis offering extra value to the ethanol biorefinery.

Reversible covalent immobilization of Trametes villosa laccase onto thiolsulfinate-agarose: An insoluble biocatalyst with potential for decoloring recalcitrant dyes.

The development of a solid-phase biocatalyst based on the reversible covalent immobilization of laccase onto thiol-reactive supports (thiolsulfinate-agarose [TSI-agarose]) was performed. To achieve this goal, laccase-producing strains isolated from Eucalyptus globulus were screened and white rot fungus Trametes villosa was selected as the best strain for enzyme production. Reduction of disulfide bonds and introduction of "de novo" thiol groups in partially purified laccase were assessed to perform its reversible covalent immobilization onto thiol-reactive supports (TSI-agarose). Only the thiolation process dramatically improved the immobilization yield, from 0% for the native and reduced enzyme to 60% for the thiolated enzyme. Mild conditions for the immobilization process (pH 7.5 and 4°C) allowed the achievement of nearly 100% of coupling efficiency when low loads were applied. The kinetic parameters, pH, and thermal stabilities for the immobilized biocatalyst were similar to those for the native enzyme. After the first use and three consecutives reuses, the insoluble derivative kept more than 80% of its initial capacity for decolorizing Remazol Brilliant Blue R, showing its suitability for color removal from textile industrial effluents. The possibility of reusing the support was demonstrated by the reversibility of enzyme-support binding.

Synthesis of a thiol-ß-cyclodextrin, a potential agent for controlling enzymatic browning in fruits and vegetables.

A thiol-ß-cyclodextrin was synthesized by a simple and environmentally friendly three-step method comprising epoxy activation of ß-cyclodextrin, thiosulfate-mediated oxirane opening, and further reduction of the S-alkyl thiosulfate to a thiol group. The final step was optimized by using thiopropyl-agarose, a solid phase reducing agent with many advantages over soluble ones. ß-Cyclodextrin thiolation was confirmed by titration with a thiol-reactive reagent, NMR studies, and MALDI-TOF/TOF. Thiolated cyclodextrin had an average value of one thiol group per molecule. Thiol-ß-cyclodextrin proved to be an excellent agent for controlling polyphenol oxidase activity. This copper-containing enzyme is responsible for browning in fruits and vegetables. Under the same conditions, thiol-ß-cyclodextrin generated a reductive microenvironment that increased the antibrowning effect on Red Delicious apples compared to unmodified ß-cyclodextrin.