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Recent Developments in Enzyme Immobilization for Food Production

Recent Developments in Enzyme Immobilization for Food Production | iBB | Scoop.it

Greener, cost-effective methodologies for food processing and production have been actively looked after because of increased demand due to growing population. Enzymes, as green and highly efficient catalysts, have been a mainstay of food technology. However, the advantageous features of enzymes are negatively impacted by their long-term instability, harsh industrial operational conditions and challenges for enzyme recovery and reuse. Immobilized enzyme formulations have been developed to address these limitations. In a recently published book chapter, Filipe Carvalho and Pedro Fernandes (iBB-BERG) present the latest finding and trends on the design and application of immobilized enzyme for food production and processing. The chapter was published in the book Value Addition in Food Products and Processing using Enzyme Technology, published by Academic Press.

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Use of Enzymes in the Downstream Processing of Biopharmaceuticals

Use of Enzymes in the Downstream Processing of Biopharmaceuticals | iBB | Scoop.it

Enzymes can be used in vitro as ancillary materials during the downstream processing of biopharmaceuticals. A recent book chapter by Miguel Prazeres from BERG-iBB provides insights into the specific use of enzymes to dissociate and lyse cells, remove impurities or perform structural modifications in target molecules. The chapter was published in the book "Pharmaceutical Biocatalysis" edited by Peter Grunwald (Pan Stanford Publishing).

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Adaptation of Rhodococcus to Organic Solvents

Adaptation of Rhodococcus to Organic Solvents | iBB | Scoop.it

Following the success of the 2010 edition of the book entitled “Biology of Rhodococcus”, edited by Dr. Héctor Alvarez, a second edition was published in April 2019. The book, which belongs to the famous “Microbiology Monographs” series, presents a thorough review of the biochemistry, physiology and genetics of Rhodococcus. In the chapter entitled “Adaptation of Rhodococcus to organic solvents”, Dr. Carla CCR de Carvalho (BERG-iBB) reviews the adaptability and versatility of Rhodococcus cells that allow their used in established industrial and bioremediation processes.

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Physiological Genomics of the Highly Weak-Acid-Tolerant Food Spoilage Yeast Zygosaccharomyces bailii (Book Chapter)

Physiological Genomics of the Highly Weak-Acid-Tolerant Food Spoilage Yeast Zygosaccharomyces bailii (Book Chapter) | iBB | Scoop.it

Zygosaccharomyces bailii and two other species of Z. bailii sensu lato (Z. parabailii and Z. pseudobailii) are frequently implicated in the spoilage of acidified preserved foods and beverages due to their tolerance to very high concentrations of weak acids used as food preservatives. In a recent book chapter, Margarida Palma and Isabel Sá-Correia from BSRG-iBB provide an overview of taxonomical, ecological, physiological, and biochemical aspects of Z. bailii sensu lato species. The focus is on the exploitation of physiological genomics approaches that are providing the indispensable holistic knowledge to guide the effective design of strategies to overcome food spoilage or the rational exploitation of these yeasts as promising cell factories. The chapter is part of the book “Yeasts in Biotechnology and Human Health - Physiological Genomic Approaches” edited by Prof. Isabel Sá-Correia within the book series “Progress in Molecular and Subcellular Biology” published by Springer.

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Enzymes Mediate Novel Biotransformations in Food and Feed

Enzymes Mediate Novel Biotransformations in Food and Feed | iBB | Scoop.it
Enzymes are key ingredients in food and feed processing due to their ecofriendly nature and specificity of action. Accordingly, enzymes fulfill several roles, mostly as additives and food processing aids, but they are also used to provide new and green production processes and new products. In a book chapter recently published, Pedro Fernandes (BERG-IBB, IST, ULisboa) presents an updated perspective on the use of enzymes to promote novel biotransformations leading to a new range of compounds, goods and formulations with impact in the food and beverage industries.

Image: 3D structure of Alpha-glucosidase from Thermotoga maritima, an enzyme involved in breaking down complex carbohydrates.
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Monitoring Intracellular Calcium in Response to GPCR Activation Using Microfluidic Assays

Monitoring Intracellular Calcium in Response to GPCR Activation Using Microfluidic Assays | iBB | Scoop.it

Microfluidic strategies combined with transduction and electronic integration have the promise of enabling miniaturized, combinatorial assays at higher speeds and lower costs, while at the same time mimicking the local chemical concentrations and force fields of the cellular in vivo environment. In A chapter just published in the book "G Protein-Coupled Receptor Screening Assays: Methods and Protocols", researchers from BERG-iBB and INESC-MN introduce a microfluidic structure with hydrodynamic cell traps and a culture volume in the nanoliter range (50 nL), to quantitatively evaluate the transient calcium response of the endogenous Muscarinic type 1 receptor (M1) in HEK 293 T cells. The microfluidic fabrication protocol is described as well as a methodology to monitor the cell response in real time, after stimulation with M1 agonists (e.g., carbachol) and antagonists (e.g., Pirenzepin).

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Marine Exopolysaccharides Provide Protection in Extreme Environments

Marine Exopolysaccharides Provide Protection in Extreme Environments | iBB | Scoop.it

Marine polysaccharides, which may be found in seaweed, microalgae, bacteria and other marine organisms, are an extraordinary source of chemical compounds with multiple applications including in the food and cosmetic industries. In the book “Enzymatic Technologies for Marine Polysaccharides”, edited by Dr. Antonio Trincone, the research developments and potential applications of marine polysaccharides are reviewed. In the chapter entitled “Marine exopolysaccharides provide protection in extreme environments” Dr. Carla CCR de Carvalho (BERG-iBB) reviews the production of polysaccharides and their role in protecting microbial organisms in marine environments and discusses their possible application in biotechnological processes.

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Physiological Genomics of Multistress Resistance in the Yeast Cell Model and Factory: Focus on MDR/MXR Transporters

Physiological Genomics of Multistress Resistance in the Yeast Cell Model and Factory: Focus on MDR/MXR Transporters | iBB | Scoop.it

Knowledge of the function and regulation of the yeast multidrug/multixenobiotic resistance (MDR/MXR) transporters can be explored to guide the design of robust yeast strains for industrial biotechnology and to overcome and control the deleterious activities of spoiling yeasts in the food industry. In a recent book chapter, Cláudia Godinho and Isabel Sá-Correia from BSRG-iBB provide an overview of the toxicity and tolerance to relevant stresses in the model yeast and cell factory Saccharomyces cerevisiae. The publication also explores how yeast models can be used to uncover the function of novel MDR/MXR transporters in the plant model Arabidopsis thaliana, and to develop efficient strategies to improve crop productivity in agricultural biotechnology. The chapter is part of the book “Yeasts in Biotechnology and Human Health - Physiological Genomic Approaches” edited by Prof. Isabel Sá-Correia within the book series “Progress in Molecular and Subcellular Biology” published by Springer.

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Microbial Enzymes for the Food Industry

Microbial Enzymes for the Food Industry | iBB | Scoop.it

The use of enzymes for food production and processing has a long tradition. This trend is related to their biocompatibility, selective nature and ability to operate under mild conditions. In a recent contribution to the book "Biotechnology of Microbial Enzymes" (Academic Press), BERG-researchers Pedro Fernandes and Filipe Carvalho provide an overview of the different application of enzymes in food production and processing, highlighting on the role of enzymes, their sources, and particular features and formulations required for targeted applications. The work provides the readers an updated and comprehensive perspective on the use of enzymes within the scope of the food industry. Click on title to access the book chapter. 


 Photo: Ralf Roletschek [GFDL 1.2 (http://www.gnu.org/licenses/old-licenses/fdl-1.2.html) or FAL], via Wikimedia Commons.

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A Review on Plasmid Biopharmaceuticals

A Review on Plasmid Biopharmaceuticals | iBB | Scoop.it

Plasmids are currently an indispensable molecular tool in life science research and a central asset for the modern biotechnology industry, supporting its  mission to produce pharmaceutical proteins, antibodies, vaccines, industrial enzymes, and molecular diagnostics, to name a few key products. Furthermore, plasmids have gradually stepped up in the past 20 years as useful biopharmaceuticals in the context of gene therapy and DNA vaccination interventions. In a chapter published in the textbook Plasmids: Biology and Impact in Biotechnology and Discovery, edited by the American Society for Microbiology, BERG researchers Miguel Prazeres and Gabriel Monteiro provide a concise coverage of the scientific progress that has been made since the emergence of what are called today plasmid biopharmaceuticals. The textbook is intended for upper-level undergraduate and graduate courses in the biosciences.

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