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Inhibition of LPMOs by Fermented Persimmon Juice
Radina Tokin1, Johan Ørskov Ipsen1, Mahesha M Poojary2
1Department of Geoscience and Natural Resource Management, University of Copenhagen, DK-1958 Frederiksberg, Denmark.
Biomolecules
|December 24, 2021
Summary
Kakishibu, a fermented persimmon juice, inhibits microbial enzymes that degrade cellulose. This study shows Kakishibu and tannic acid interfere with lytic polysaccharide monooxygenases (LPMOs), suggesting a tannin-protein interaction mechanism for cellulose protection.
Area of Science:
- Biochemistry
- Microbiology
- Materials Science
Background:
- Fermented persimmon juice (Kakishibu) is traditionally used for material preservation.
- Its protective properties are partly attributed to the inhibition of microbial cellulose-degrading enzymes.
- Lytic polysaccharide monooxygenases (LPMOs) are key enzymes in cellulose degradation.
Purpose of the Study:
- To investigate the inhibitory effect of Kakishibu on LPMOs and other cellulose hydrolases.
- To elucidate the mechanism behind Kakishibu's inhibitory action on these enzymes.
- To compare the inhibitory effects of Kakishibu with a model tannin compound.
Main Methods:
- Assessed the dose-dependent inhibition of a characterized LPMO (TaAA9A) and five other microbial LPMOs by commercial Kakishibu.
- Tested the inhibitory effect of tannic acid on TaAA9A.
- Investigated the effect of polyethylene glycol and tannase in alleviating the inhibition.
Main Results:
- Kakishibu demonstrated dose-dependent inhibition of LPMO activity.
- Tannic acid showed a similar inhibitory effect on TaAA9A as Kakishibu.
- Polyethylene glycol and tannase treatments reduced the inhibitory effects of Kakishibu and tannic acid.
Conclusions:
- Kakishibu effectively inhibits microbial LPMOs, contributing to its material-protective properties.
- The inhibition mechanism likely involves unspecific tannin-protein interactions.
- Understanding these interactions can inform strategies for enhanced material preservation using natural compounds.
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