Table of Contents Author Guidelines Submit a Manuscript
Enzyme Research
Volume 2010, Article ID 918761, 8 pages
http://dx.doi.org/10.4061/2010/918761
Review Article

Uses of Laccases in the Food Industry

1Department of Electrical and Electronics Engineering, University of the Andes, Carrera 1 No. 18A-12, Bogota, Colombia
2Department of Nanobiotechnology, University of Natural Resources and Applied Life Sciences (BOKU), Muthgasse 11, 1190 Vienna, Austria
3Unit of Environmental Engineering, CEIT, Paseo Manuel de Lardizábal 15, 20018 San Sebastián, Spain
4IKERBASQUE, Basque Foundation for Science, Alameda Urquijo 36, 48011 Bilbao, Spain

Received 15 June 2010; Accepted 22 August 2010

Academic Editor: Raffaele Porta

Copyright © 2010 Johann F. Osma et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. T. K. Kirk and P. Fenn, Formation and Action of the Ligninolytic System in Basidiomycetes: Their Biology and Ecology, Cambridge University Press, Cambridge, UK, 1982.
  2. A. M. Mayer and R. C. Staples, “Laccase: new functions for an old enzyme,” Phytochemistry, vol. 60, no. 6, pp. 551–565, 2002. View at Publisher · View at Google Scholar · View at Scopus
  3. T. Bertrand, C. Jolivalt, P. Briozzo et al., “Crystal structure of a four-copper laccase complexed with an arylamine: insights into substrate recognition and correlation with kinetics,” Biochemistry, vol. 41, no. 23, pp. 7325–7333, 2002. View at Publisher · View at Google Scholar · View at Scopus
  4. I. Bento, M. Arménia Carrondo, and P. F. Lindley, “Reduction of dioxygen by enzymes containing copper,” Journal of Biological Inorganic Chemistry, vol. 11, no. 5, pp. 539–547, 2006. View at Publisher · View at Google Scholar · View at Scopus
  5. P. Baldrian, “Fungal laccases-occurrence and properties,” FEMS Microbiology Reviews, vol. 30, no. 2, pp. 215–242, 2006. View at Publisher · View at Google Scholar · View at Scopus
  6. S. V. Shleev, O. V. Morozova, O. V. Nikitina et al., “Comparison of physico-chemical characteristics of four laccases from different basidiomycetes,” Biochimie, vol. 86, no. 9-10, pp. 693–703, 2004. View at Publisher · View at Google Scholar · View at Scopus
  7. C. G. M. De Souza and R. M. Peralta, “Purification and characterization of the main laccase produced by the white-rot fungus Pleurotus pulmonarius on wheat bran solid state medium,” Journal of Basic Microbiology, vol. 43, no. 4, pp. 278–286, 2003. View at Publisher · View at Google Scholar · View at Scopus
  8. N. Durán, M. A. Rosa, A. D'Annibale, and L. Gianfreda, “Applications of laccases and tyrosinases (phenoloxidases) immobilized on different supports: a review,” Enzyme and Microbial Technology, vol. 31, no. 7, pp. 907–931, 2002. View at Publisher · View at Google Scholar · View at Scopus
  9. A. Kunamneni, F. J. Plou, A. Ballesteros, and M. Alcalde, “Laccases and their applications: a patent review,” Recent Patents on Biotechnology, vol. 2, no. 1, pp. 10–24, 2008. View at Publisher · View at Google Scholar · View at Scopus
  10. E. Selinheimo, Tyrosinase and laccase as novel crosslinking tools for food biopolymers, Ph.D. thesis, Helsinki University of Technology, Helsinki, Finland, 2008.
  11. S. Riva, “Laccases: blue enzymes for green chemistry,” Trends in Biotechnology, vol. 24, no. 5, pp. 219–226, 2006. View at Publisher · View at Google Scholar · View at Scopus
  12. R. C. Minussi, G. M. Pastore, and N. Durán, “Potential applications of laccase in the food industry,” Trends in Food Science and Technology, vol. 13, no. 6-7, pp. 205–216, 2002. View at Publisher · View at Google Scholar · View at Scopus
  13. O. Kirk, T. V. Borchert, and C. C. Fuglsang, “Industrial enzyme applications,” Current Opinion in Biotechnology, vol. 13, no. 4, pp. 345–351, 2002. View at Publisher · View at Google Scholar · View at Scopus
  14. D. Tanriöven and A. Ekşi, “Phenolic compounds in pear juice from different cultivars,” Food Chemistry, vol. 93, no. 1, pp. 89–93, 2005. View at Publisher · View at Google Scholar · View at Scopus
  15. L. S. Conrad, W. R. Sponholz, and O. Berker, “Treatment of cork with a phenol oxidizing enzyme,” US patent 6152966, 2000.
  16. T. E. Mathiasen, “Laccase and beer storage,” PCT international application, WO 9521240 A2, 1995.
  17. I. McMurrough, D. Madigan, R. Kelly, and T. O'Rourke, “Haze formation shelf-life prediction for lager beer,” Food Technology, vol. 53, no. 1, pp. 58–63, 1999. View at Google Scholar · View at Scopus
  18. G. Giovanelli, “Enzymic treatment of malt polyphenols for beer stabilization,” Industrie delle Bevande, vol. 18, pp. 497–502, 1989. View at Google Scholar
  19. M. Rossi, G. Giovanelli, C. Cantarelli, and O. Brenna, “Effects of laccase and other enzymes on barley wort phenolics as a possible treatment to prevent haze in beer,” Bulletin de Liaison-Groupe Polyphenols, vol. 14, pp. 85–88, 1988. View at Google Scholar
  20. FAO, “Laccase from Myceliophthora thermophila expressed in Aspergillus oryzae,” Chemical and Technical Assessment (Cta), 2004.
  21. R. C. Minussi, M. Rossi, L. Bologna, D. Rotilio, G. M. Pastore, and N. Durán, “Phenols removal in musts: strategy for wine stabilization by laccase,” Journal of Molecular Catalysis B, vol. 45, no. 3-4, pp. 102–107, 2007. View at Publisher · View at Google Scholar · View at Scopus
  22. K. J. Siebert, “Protein-polyphenol haze in beverages,” Food Technology, vol. 53, no. 1, pp. 54–57, 1999. View at Google Scholar · View at Scopus
  23. M. Neifar, R. Elleouze-Ghorbel, A. Kamoun et al., “Effective clarification of pomegranate juice using laccase treatment optimized by response surface methodology followed by ultrafiltration,” Journal of Food Process Engineering. In press. View at Publisher · View at Google Scholar
  24. M. Sammartino, P. Piacquadio, G. De Stefano, and V. Sciancalepore, “Apple juice stabilization by conventional and innovative methods,” Industrie delle Bevande, vol. 27, pp. 367–369, 1998. View at Google Scholar
  25. G. Giovanelli and G. Ravasini, “Apple juice stabilization by combined enzyme-membrane filtration process,” Lebensmittel-Wissenschaft und Technologie, vol. 26, no. 1, pp. 1–7, 1993. View at Publisher · View at Google Scholar · View at Scopus
  26. C. Stutz, “The use of enzymes in ultrafiltration,” Fruit Processing, vol. 3, pp. 248–252, 1993. View at Google Scholar
  27. G. Ritter, G. Maier, E. Schoepplein, and H. Dietrich, “The application of polyphenoloxidase in the processing of apple juice,” Bulletin de Liaison-Groupe Polyphenols, vol. 16, pp. 209–212, 1992. View at Google Scholar
  28. C. Cantarelli and G. Giovanelli, “Stabilization of pome and grape juice against phenolic deterioration by enzymic treatments,” Internationale Fruchtsaft-Union, Wissenschaftlich-Technische Commission, vol. 21, pp. 35–57, 1990. View at Google Scholar
  29. G. Maier, H. Dietrich, and K. Wucherpfenning, “Winemaking without SO2-with the aid of enzymes?” Weineirtschaft-Technik, vol. 126, pp. 18–22, 1990. View at Google Scholar
  30. C. Cantarelli, “Trattamenti enzimatici sui costituenti fenolici dei mosti come prevenzione della maderizzazione,” Vini d’Italia, vol. 3, pp. 87–98, 1986. View at Google Scholar
  31. V. Gökmen, Z. Borneman, and H. H. Nijhuis, “Improved ultrafiltration for color reduction and stabilization of apple juice,” Journal of Food Science, vol. 63, no. 3, pp. 504–507, 1998. View at Google Scholar · View at Scopus
  32. N. Artik, M. Karhan, and G. Aydar, “Effects of polyphenoloxidase (LACCASE) application on clarity stability of sour cherry juice,” Journal of Food Technology, vol. 2, no. 4, pp. 237–243, 2004. View at Google Scholar
  33. E. Labat, M. H. Morel, and X. Rouau, “Effects of laccase and ferulic acid on wheat flour doughs,” Cereal Chemistry, vol. 77, no. 6, pp. 823–828, 2000. View at Google Scholar · View at Scopus
  34. J. Q. Si, “Use of laccase in baking industry,” International patent application PCT/DK94/00232, 1994.
  35. E. Selinheimo, K. Kruus, J. Buchert, A. Hopia, and K. Autio, “Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs,” Journal of Cereal Science, vol. 43, no. 2, pp. 152–159, 2006. View at Publisher · View at Google Scholar · View at Scopus
  36. S. Renzetti, C. M. Courtin, J. A. Delcour, and E. K. Arendt, “Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background,” Food Chemistry, vol. 119, no. 4, pp. 1465–1473, 2010. View at Publisher · View at Google Scholar · View at Scopus
  37. T. Takemori, Y. Ito, M. Ito, and M. Yoshama, “Flavor and taste improvement of cacao nib by enzymatic treatment,” Japan Kokai Tokkyo Koho JP 04126037 A2, 1992.
  38. B. R. Petersen, T. E. Mathiasen, B. Peelen, and H. Andersen, “Use of laccase for deoxygenation of oil-containing product such as salad dressing,” PCT international application, WO 9635768 A1, 1996.
  39. B. R. Petersen and T. E. Mathiasen, “Deoxygenation of a food item using a laccase,” PCT international application, WO 9631133 A1, 1996.
  40. E. M. Bouwens, K. Trivedi, C. Van Vliet, and C. Winkel, “Method of enhancing color in a tea based foodstuff,” US 5879730 A, 1999.
  41. E. M. Bouwens, K. Trivedi, C. Van Vliet, and C. Winkel, “Method of enhancing color in a tea based foodstuff,” European patent application; EP 760213 A1, 1997.
  42. R. Tsuchiya, B. R. Petersen, and S. Christensen, “Oxidoreductases for reduction of malodor,” US 6074631 A, 2000.
  43. M. Norsker, M. Jensen, and J. Adler-Nissen, “Enzymatic gelation of sugar beet pectin in food products,” Food Hydrocolloids, vol. 14, no. 3, pp. 237–243, 2000. View at Publisher · View at Google Scholar · View at Scopus
  44. T. Kuuva, R. Lantto, T. Reinikainen, J. Buchert, and K. Autio, “Rheological properties of laccase-induced sugar beet pectin gels,” Food Hydrocolloids, vol. 17, no. 5, pp. 679–684, 2003. View at Publisher · View at Google Scholar · View at Scopus
  45. F. Littoz and D. J. McClements, “Bio-mimetic approach to improving emulsion stability: cross-linking adsorbed beet pectin layers using laccase,” Food Hydrocolloids, vol. 22, no. 7, pp. 1203–1211, 2008. View at Publisher · View at Google Scholar · View at Scopus
  46. A. L. Ghindilis, V. P. Gavrilova, and A. I. Yaropolov, “Laccase-based biosensor for determination of polyphenols: determination of catechols in tea,” Biosensors and Bioelectronics, vol. 7, no. 2, pp. 127–131, 1992. View at Publisher · View at Google Scholar · View at Scopus
  47. M. R. Montereali, L. Della Seta, W. Vastarella, and R. Pilloton, “A disposable Laccase-Tyrosinase based biosensor for amperometric detection of phenolic compounds in must and wine,” Journal of Molecular Catalysis B, vol. 64, no. 3-4, pp. 189–194, 2010. View at Publisher · View at Google Scholar · View at Scopus
  48. M. Di Fusco, C. Tortolini, D. Deriu, and F. Mazzei, “Laccase-based biosensor for the determination of polyphenol index in wine,” Talanta, vol. 81, no. 1-2, pp. 235–240, 2010. View at Publisher · View at Google Scholar
  49. E. N. Prasetyo, T. Kudanga, W. Steiner, M. Murkovic, G. S. Nyanhongo, and G. M. Guebitz, “Laccase-generated tetramethoxy azobismethylene quinone (TMAMQ) as a tool for antioxidant activity measurement,” Food Chemistry, vol. 118, no. 2, pp. 437–444, 2010. View at Publisher · View at Google Scholar · View at Scopus
  50. P. Ibarra-Escutia, J. Juarez Gómez, C. Calas-Blanchard, J. L. Marty, and M. T. Ramírez-Silva, “Amperometric biosensor based on a high resolution photopolymer deposited onto a screen-printed electrode for phenolic compounds monitoring in tea infusions,” Talanta, vol. 81, no. 4-5, pp. 1636–1642, 2010. View at Publisher · View at Google Scholar
  51. E. Valdez and M. C. Obaya, “Estudio del tratamiento anaerobico de los residuales de la industria alcoholera,” Revista ICIDCA, vol. 19, no. 1, pp. 7–10, 1985. View at Google Scholar
  52. P. J. Strong and J. E. Burgess, “Treatment methods for wine-related and distillery wastewaters: a review,” Bioremediation Journal, vol. 12, no. 2, pp. 70–87, 2008. View at Google Scholar
  53. J. A. Fiestas Ros de Ursinos, “Differentes utilisations des margines,” in Proceedings of the Seminaire International sur la Valorisation des Sous Produits de l'Olivier, pp. 93–110, Organisation des Nations Unies pour l'Alimentation et l'Agriculture, Monastir, Tunisia, 1981.
  54. R. Borja, A. Martin, R. Maestro, J. Alba, and J. A. Fiestas, “Enhancement of the anaerobic digestion of olive mill wastewater by the removal of phenolic inhibitors,” Process Biochemistry, vol. 27, no. 4, pp. 231–237, 1992. View at Google Scholar · View at Scopus
  55. A. M. Klibanov, T. M. Tu, and K. P. Scott, “Peroxidase-catalyzed removal of phenols from coal-conversion waste waters,” Science, vol. 221, no. 4607, pp. 259–261, 1983. View at Google Scholar · View at Scopus
  56. P. M. Fedorak and S. E. Hrudey, “The effects of phenol and some alkyl phenolics on batch anaerobic methanogenesis,” Water Research, vol. 18, no. 3, pp. 361–367, 1984. View at Publisher · View at Google Scholar · View at Scopus
  57. M. Hamdi, “Future prospects and constraints of olive mill wastewaters use and treatment: a review,” Bioprocess Engineering, vol. 8, no. 5-6, pp. 209–214, 1993. View at Publisher · View at Google Scholar · View at Scopus
  58. A. Jaouani, S. Sayadi, M. Vanthournhout, and M. J. Penninckx, “Potent fungi for decolourisation of olive oil mill wastewaters,” Enzyme and Microbial Technology, vol. 33, no. 6, pp. 802–809, 2003. View at Publisher · View at Google Scholar · View at Scopus
  59. A. D'Annibale, R. Casa, F. Pieruccetti, M. Ricci, and R. Marabottini, “Lentinula edodes removes phenols from olive-mill wastewater: impact on durum wheat (Triticum durum Desf.) germinability,” Chemosphere, vol. 54, no. 7, pp. 887–894, 2004. View at Publisher · View at Google Scholar · View at Scopus
  60. C. Paredes, J. Cegarra, A. Roig, M. A. Sánchez-Monedero, and M. P. Bernal, “Characterization of olive mill wastewater (alpechin) and its sludge for agricultural purposes,” Bioresource Technology, vol. 67, no. 2, pp. 111–115, 1999. View at Publisher · View at Google Scholar · View at Scopus
  61. L. Martirani, P. Giardina, L. Marzullo, and G. Sannia, “Reduction of phenol content and toxicity in olive oil mill waste waters with the ligninolytic fungus Pleurotus ostreatus,” Water Research, vol. 30, no. 8, pp. 1914–1918, 1996. View at Publisher · View at Google Scholar · View at Scopus
  62. L. Gianfreda, F. Sannino, M. T. Filazzola, and A. Leonowicz, “Catalytic behavior and detoxifying ability of a laccase from the fungal strain Cerrena unicolor,” Journal of Molecular Catalysis B, vol. 4, no. 1-2, pp. 13–23, 1998. View at Publisher · View at Google Scholar · View at Scopus
  63. A. D'Annibale, S. R. Stazi, V. Vinciguerra, E. Di Mattia, and G. Giovannozzi Sermanni, “Characterization of immobilized laccase from Lentinula edodes and its use in olive-mill wastewater treatment,” Process Biochemistry, vol. 34, no. 6-7, pp. 697–706, 1999. View at Publisher · View at Google Scholar · View at Scopus
  64. A. D'Annibale, S. R. Stazi, V. Vinciguerra, and G. Giovannozzi Sermanni, “Oxirane-immobilized Lentinula edodes laccase: stability and phenolics removal efficiency in olive mill wastewater,” Journal of Biotechnology, vol. 77, no. 2-3, pp. 265–273, 2000. View at Publisher · View at Google Scholar · View at Scopus
  65. R. Casa, A. D'Annibale, F. Pieruccetti, S. R. Stazi, G. G. Sermanni, and B. Lo Cascio, “Reduction of the phenolic components in olive-mill wastewater by an enzymatic treatment and its impact on durum wheat (Triticum durum Desf.) germinability,” Chemosphere, vol. 50, no. 8, pp. 959–966, 2003. View at Publisher · View at Google Scholar · View at Scopus
  66. A. Attanasio, N. Diano, V. Grano et al., “Nonisothermal bioreactors in the treatment of vegetation waters from olive oil: laccase versus syringic acid as bioremediation model,” Biotechnology Progress, vol. 21, no. 3, pp. 806–815, 2005. View at Publisher · View at Google Scholar · View at Scopus
  67. A. Jaouani, F. Guillén, M. J. Penninckx, A. T. Martínez, and M. J. Martínez, “Role of Pycnoporus coccineus laccase in the degradation of aromatic compounds in olive oil mill wastewater,” Enzyme and Microbial Technology, vol. 36, no. 4, pp. 478–486, 2005. View at Publisher · View at Google Scholar · View at Scopus
  68. J. Berrio, F. J. Plou, A. Ballesteros, Á. T. Martínez, and M. J. Martínez, “Immobilization of Pycnoporus coccineus laccase on Eupergit C: stabilization and treatment of olive oil mill wastewaters,” Biocatalysis and Biotransformation, vol. 25, no. 2–4, pp. 130–134, 2007. View at Publisher · View at Google Scholar
  69. D. Quaratino, A. D'Annibale, F. Federici, C. F. Cereti, F. Rossini, and M. Fenice, “Enzyme and fungal treatments and a combination thereof reduce olive mill wastewater phytotoxicity on Zea mays L. seeds,” Chemosphere, vol. 66, no. 9, pp. 1627–1633, 2007. View at Publisher · View at Google Scholar · View at Scopus
  70. G. Iamarino, M. A. Rao, and L. Gianfreda, “Dephenolization and detoxification of olive-mill wastewater (OMW) by purified biotic and abiotic oxidative catalysts,” Chemosphere, vol. 74, no. 2, pp. 216–223, 2009. View at Publisher · View at Google Scholar · View at Scopus
  71. D. Pant and A. Adholeya, “Concentration of fungal ligninolytic enzymes by ultrafiltration and their use in distillery effluent decolorization,” World Journal of Microbiology and Biotechnology, vol. 25, no. 10, pp. 1793–1800, 2009. View at Publisher · View at Google Scholar · View at Scopus