Revisiting overexpression of a heterologous ß-glucosidase in Trichoderma reesei: fusion expression of the Neosartorya fischeri Bgl3A to cbh1 enhances the overall as well as individual cellulase activities.

BACKGROUND: The filamentous fungus Trichoderma reesei has the capacity to secret large amounts of cellulase and is widely used in a variety of industries. However, the T. reesei cellulase is weak in ß-glucosidase activity, which results in accumulation of cellobiose inhibiting the endo- and exo-cellulases. By expressing an exogenous ß-glucosidase gene, the recombinant T. reesei cellulase is expected to degrade cellulose into glucose more efficiently. RESULTS: The thermophilic ß-glucosidase NfBgl3A from Neosartorya fischeri is chosen for overexpression in T. reesei due to its robust activity. In vitro, the Pichia pastoris-expressed NfBgl3A aided the T. reesei cellulase in releasing much more glucose with significantly lower amounts of cellobiose from crystalline cellulose. The NfBgl3A gene was hence fused to the cbh1 structural gene and assembled between the strong cbh1 promoter and cbh1 terminator to obtain pRS-NfBgl3A by using the DNA assembler method. pRS-NfBgl3A was transformed into the T. reesei uridine auxotroph strain TU-6. Six positive transformants showed ß-glucosidase activities of 2.3-69.7 U/mL (up to 175-fold higher than that of wild-type). The largely different ß-glucosidase activities in the transformants may be ascribed to the gene copy numbers of NfBgl3A or its integration loci. The T. reesei-expressed NfBgl3A showed highly similar biochemical properties to that expressed in P. pastoris. As expected, overexpression of NfBgl3A enhanced the overall cellulase activity of T. reesei. The CBHI activity in all transformants increased, possibly due to the extra copies of cbh1 gene introduced, while the endoglucanase activity in three transformants also largely increased, which was not observed in any other studies overexpressing a ß-glucosidase. NfBgl3A had significant transglycosylation activity, generating sophorose, a potent cellulase inducer, and other oligosaccharides from glucose and cellobiose. CONCLUSIONS: We report herein the successful overexpression of a thermophilic N. fischeri ß-glucosidase in T. reesei. In the same time, the fusion of NfBgl3A to the cbh1 gene introduced extra copies of the cellobiohydrolase 1 gene. As a result, we observed improved ß-glucosidase and cellobiohydrolase activity as well as the overall cellulase activity. In addition, the endoglucanase activity also increased in some of the transformants. Our results may shed light on design of more robust T. reesei cellulases.

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils.

This study was designed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin (GLT) and TEMPO-oxidized bacterial cellulose nanofibrils (TOBC). The influences of polysaccharide-protein ratio (1:10, 1:5, and 1:2.5) and pH (3.0, 4.7, 7.0, and 11.0) on the emulsion properties were investigated. The droplet size of TOBC/GLT-stabilized emulsion was increased with the TOBC proportion increasing at pH 3.0-11.0. Additionally, emulsion had a larger droplet size at pH 4.7 (the electrical equivalence point pH of mixtures). However, the addition of TOBC significantly improved the emulsion stability. The emulsions prepared with TOBC/GLT mixtures (mixing ratio of 1:2.5) at pH 3.0-7.0 were stable without creaming during the storage. It was because the formation of nanofibrils network impeded the droplet mobility, and the emulsion viscosity and viscoelastic modulus were increased with the addition of TOBC. These findings were meaningful to modulate the physical properties of emulsions.

Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization.

As bio-based food packaging materials promise a more sustainable future, this work fabricated edible oleofilms by casting beeswax-in-water Pickering emulsions, which were formed by the physical hybrid particles of bacterial cellulose nanofibrils (BCNFs) and carboxymethyl chitosan (CCS) (BC/CCS). The emulsion droplet size was varied from 4 to 9 µm, and the emulsion index (EI) was all up to 100%. The obtained emulsions exhibited excellent long-term stability, and there was no change in the EI (100%) after the storage of the emulsion for 3 months. Moreover, the environmental temperature had almost no impact on the droplet size and EI of the emulsion. The mechanical properties of the oleofilms were significantly improved by enhancing the content of BC/CCS. There was also a visual reduction in the water vapor permeability (WVP) value, which was lower than 1.1 × 10-7 g·m-1·h-1·Pa-1. Furthermore, the obtained oleofilms exhibited a notable improvement in surface hydrophobicity, and surprisingly, it could be easily redispersed into water to recover back to the emulsion state without additional high energy mixing. This suggested that this edible oleofilm was prepared by a fully green method by casting Pickering emulsions stabilized by BC/CCS and could extend its application for the development of food-grade coating materials.