O Aspergillus flavus produziu a enzima frutosiltransferase utilizando o resíduo agroindustrial, borra de café, com crescimento de 72h com atividade de 15,13U/mg, a partir dessa amostra foi possível extrair e purificar frutosiltransferase através de quatro passos de purificação, precipitação, cromatografia DEAE-Sephadex A50, cromatografia DEAE-Sephadex QFF e superdex-75 do sistema AKTA haithap, sendo obtido uma única fração purificada com o peso molecular de 57,95 kDa. Sendo a enzima capaz de produzir frutooligossacaridos nistose e kestose. Esse trabalho colabora para produção de uma enzima que pode ser utilizada pela indústria alimentícia reduzindo custos o resíduo agroindustrial, café, é um substrato econômico e de baixo custo.
AGRADECIMENTOS
Os autores agradecem a Coordenação de Aperfeiçoamento de Pessoal de
Nível Superior (Capes), a Universidade Federal Rural de Pernambuco, ao Programa
de Pós Graduação em Biociência Animal (PGBA) e ao laboratório de tecnologia e bioativos (LABTECBIO).
5. REFERÊNCIAS
ALANIO, A., BRETAGNE, S. (2017). Challenges in microbiologicaldiagnosisofinvasiveAspergillusinfections. F1000Research, v. 6, n. 0, p. 157.
ALEGRE, A. C. P.; POLIZELI, M. L. T. M.; TERENZI, H. F.; JORGE, J. A.; GUIMARÃES, L. H. S. 2009. Production on thermostable Invertase by Aspergillus caespitosus under submerged or solid state fermentation using agroindustrial residues as carbon source. Braz. J. Microbiol., v. 40, p. 612-622.
ALMÉCIGA-DÍAZ, C. J.; GUTIERREZ, A. M.; BAHAMON, I.; et al. Computational analysis of the fructosyltransferase enzymes in plants, fungi and bacteria. Gene, v. 484, n. 1-2, p. 26–34, 2011
ARANDA, C.; ROBLEDO, A.; LOERA, O.; ESQUIVEL, J. C. C.; RODRIGUEZ, R.; AGUILAR, C. N. 2006. Fungal Invertase expression in solid-state fermentation. Food Technol. Biotechnol., v. 44, n. 2, p. 229-233.
ARZANLOU, M. et al. Two novel Aspergillus species from hypersaline soils of The National Park of Lake Urmia, Iran. Mycol Progress, 2016
BARRIOS-GONZÁLEZ, J. (2012). Solid-statefermentation: Physiologyofsolidmedium, its molecularbasisandapplications. ProcessBiochemistry, v. 47, n. 2, p. 175–185.
BENNET, J. W. (2010). Na Overview ofthe Genus Aspergillus. Aspergillus: Molecular BiologyandGenomics. CaisterAcademic Press.
BENNETT, J. W., KLICH, M., MYCOTOXINS, M. (2003). Mycotoxins. Clinicalmicrobiology reviews, v. 16, n. 3, p. 497–516.
BUENROSTRO-FIGUEROA, J. (2013). ET AL. Potential use
ofdifferentagroindrustrialproducts as supports for
fungalellagitannaseproductionundersolidstatefermentation. FoodandBioproductsProcessing, v. 92, n. 4, p. 376-382.
CRANSHAK JASKO, A., ANDRADE, J. DE, FABER DE CAMPOS, P. (2010). et al. Diferentes Fontes De Carbono. Revista Brasileira de Tecnologia Agroindustrial, v. 3, n. S1, p. 28–41.
CASTRO, A. M., TEIXEIRA, M. M. P., CARVALHO, D. F., FREIRE, D. M. G., CASTILHO, L. D. R. (2011).Multiresponseoptimizationofinoculumconditions for theproductionofamylasesand proteases byAspergillusawamori in solid- statefermentationofBabassuCake. Enzymeresearch, v. 2011, p. 392- 457.
CONAB – COMPANHIA NACIONAL DE ABASTECIMENTO. http:// www.conab.gov.br, (16 outubro de 2017).
CRUZ, R., E. Mendes, Á. Torrinha, S. Morais, J. A. Pereira, P. Baptista, e S. Casal, “Revalorization of spent coffee residues by a direct agronomic approach,” Food Res. Int., vol. 73, pp. 190–196, 2015.
ESQUIVEL, P., JIMÉNEZ, V., Functional properties of coffee and coffee by- products. Food Research International, v. 46, n. 2, p. 488-495, 2012.
A. S. Franca, L. S. Oliveira, e M. E. Ferreira, “Kinetics and equilibrium studies of methylene blue adsorption by spent coffee grounds,” Desalination, vol. 249, no. 1, pp. 267–272, 2009.
GEISER, D. M., KLICH, M. A., FRISVAD, J. C. (2007). et al. The current status ofspeciesrecognitionandidentification in Aspergillus. Studies in Mycology, v. 59, p. 1–10.
GIBBONS, S. M., CAPORASO, J. G., PIRRUNG, M. (2013). et al. Evidence for a persistent microbial seedbankthroughoutthe global ocean. ProceedingsoftheNationalAcademyofSciences, v. 110, n. 12, p. 4651–4655.
GHAZI, I.; FERNANDEZ-ARROJO, L.; GARCIA-ARELLANO, H.; et al. Purification and kinetic characterization of a fructosyltransferase from Aspergillus aculeatus. Journal of biotechnology, v. 128, n. 1, p. 204–11, 2007
HERNANDEZ, R.; FUCHS, B.; PRUDENCIO-FERREIRA, S. H. Suplementação de iogurte de soja com frutooligossacarídeos : características probióticas e aceitabilidade. Revista Nutrição, v. 18, n. 5, p. 613–622, 2005.
KLICH, M. A., CARY, J. W., BELTZ, S. B., BENNETT, C. A. (2003). PhylogeneticandmorphologicalanalysisofAspergillusochraceoroseus. Mycologia, v. 95, n. 6, p. 1252–1260.
KURAKAKE, M.; OGAWA, K.; SUGIE, M.; TAKEMURA, A.; SUGIURA, K.; KOMAKI, T. 2008. .Two types of β- Fructofuranosidases from Aspergillus oryzae KB. J. Agric. Food Chem., v. 56, p. 591-596.
KUHN, R. C.; FILHO, F. M. Purification of fructooligosaccharides in an activated charcoal fixed bed column. New biotechnology, v. 27, n. 6, p. 862–9, 2010.
LIU T. P. S.L., Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , v. 52, p. 652-661, 2017.
LORENZONI, A. S. G. et al. Fructooligosaccharides synthesis by highly stable immobilized β-fructofuranosidase from Aspergillus aculeatus. Carbohydrate polymers, v. 103, p. 193–7, 15 mar. 2014.
LUCCA, A. J. DE. (2007). Harmfulfungi in bothagricultureand medicine. Revista iberoamericana de micologia :organo de laAsociacionEspanola de Especialistas en Micologia, v. 24, n. 1, p. 3–13.
MACHADO, I., TEXEIRA, J. A., RODRIGUEZ-COUTO, S.(2013) Semi-solid-
statefermentation: A promisingalternative for
neomycinproductionbytheactinomyceteStreptomycesfradiae. JournalofBiotechnology, v. 165, n. 3-4, p. 195-200.
MAULINI-DURAN, C. (2015). et al.
Gaseousemissionsduringthesolidstatefermentationofdifferentwastes for enzymeproductionatpilotscale. Bioresourcetechnology, v. 179, p. 211-218.
NOVAKI, L., HASAN, S. D. M., KADOWAKI, M. K., ANDRADE, D. PRODUÇÃO DE INVERTASE POR FERMENTAÇÃO EM ESTADO SÓLIDO A PARTIR DE FARELO DE SOJA. (ta faltando mais informações sobre esse)
PANESAR P. S., Bali V. Prebiotics. Reference Module in Food Science Encyclopedia of Food and Health, Pages 464–4712016.
PARK, H. S., JUN, S. C., HAN, K. H., HONG, S. B., & YU, J. H. (2017). Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi. Advances in Applied Microbiology (Vol. 100). Elsevier Ltd. http://doi.org/10.1016/bs.aambs.2017.03.001
PASSOS, L.M.L.; PARK, Y.K. Frutooligossacarídeos : implicações na saúde humana e utilização em alimentos. Ciência Rural , p. 385–390, 2003.
PAULUSSEN, C. et al. Ecology of aspergillosis: insights into the pathogenic potency of Aspergillus fumigatus and some other Aspergillus species. Microbial Biotechnology (IF: 3.99). 2016.
PIETRO, R.; 2004. SAID, S. Enzimas como agentes biotecnológicos. Ribeirão Preto: Summa. P. 416.
S. Phimsen, W. Kiatkittipong, H. Yamada, T. Tagawa, K. Kiatkittipong, N. Laosiripojana, e S. Assabumrungrat, “Oil extracted from spent coffee grounds for bio- hydrotreated diesel production,” Energy Convers. Manag., vol. 126, pp. 1028–1036, 2016.
OIC- Organização internacional do café. http://www.ico.org/. , (16 outubro de 2017).
RAPER, K. B., & FENNELL, D. I. (1965). The genus Aspergillus. Baltimore: Williams and Wilkins. Rasiah, I. A., Sutton, K. H., Low, F. L., Lin, H. M., & Gerrard, J. A. (2005). Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants. Food Chemistry, 89, 325e332.
RAVIKUMAR, G., GOMATHI, D., KALAISEVI, M., UMA, C. A protease fromthe
medicinal mushroomPleurotussajor-caju; production,
purificationandpartialcharacterization, Asian Pacific Journalof Tropical Biomedicine 2 (2012) 411–417. (não se é de 2012)
REIS, R. L. S. et al. Avaliação do Potencial Biotecnológico de Aspergillus Parasiticus Ucp1281 no Biotratamento de Efluentes da Indústria de Laticínios e Produção de Lipídeos. e-xacta, Belo Horizonte, v. 8, n. 1, p. 31-42. 2015.
A. Sampaio, G. Dragone, M. Vilanova, J. M. Oliveira, J. A. Teixeira, e S. I. Mussatto, “Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground,” LWT - Food Sci. Technol., vol. 54, no. 2, pp. 557–563, 2013.
Sampaio, A. Dragone, G. Vilanova, M. Oliveira, J. M. Teixeira, J. A. e Mussatto, S. I. “Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground,” LWT - Food Sci. Technol., vol. 54, no. 2, pp. 557–563, 2013.
SAMSON, R. A. et al. Phylogeny, identification and nomenclature of the genus Aspergillus. Studies in Mycology, v. 78, p. 141–173, 2014.
SANCHEZ, J. F., SOMOZA, A. D., KELLER, N. P., & WANG, C. C. (2012). Advances in Aspergillus secondary metabolite research in the post-genomic era. Natural ProductReports, 29, 351e371.
SANGEETHA, P. T., RAMESH, M. N., PRAPULLA, S. G. (2004).Productionoffructosyl transferase byAspergillusoryzae CFR 202 in solid- statefermentationusingagriculturalby-products.
AppliedMicrobiologyandBiotechnology, v. 65, n. 5, p. 530–537.
SHAHEEN, I.; BHATTI, H. N.; ASHRAF, T. 2007.Production, purification and thermal characterization of Invertase from a newly isolated Fusarium sp. Under solidstate fermentation. J. Int. Food Sci. Techn., p. 1365-262.
SHANG, Y. F., XU, J. L., LEE, W. J., Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction. South African Journal of Botany. v. 109, p. 75-80. 2017
UM, B. H.SELVAKUMAR, P., PANDEY, A. (1999). Solidstatefermentation for thesynthesisofinulinasefromStaphylococcusandKluyveromycesmarxianos.
ProcessBiochemistry. v. 34, n. 8,p. 851-855.
SILVA, R. R. DA, FREITAS CABRAL, T. P. DE, RODRIGUES, A., CABRAL, H. (2013). Productionandpartialcharacterizationofserineandmetallo peptidases secretedbyAspergillusfumigatusFresenius in submergedandsolidstatefermentation. BrazilianJournalofMicrobiology, v. 44, n. 1, p. 235–243.
THAMER, K. G.; PENNA, A. L. B. Caracterização de bebidas lácteas funcionais fermentadas por probióticos e acrescidas de prebiótico. Ciênc. Tecnol. Aliment., Campinas, v. 26, p.589-595, 2006.
TIAN, F., KARBOUNE, S., HILL, A. (2014).Synthesisoffructooligosaccharidesandoligolevansbythecombined use oflevansucraseandendo-inulinase in one-stepbi-enzymatic system. InnovativeFood Science andEmerging Technologies, v. 22, n. November 2015, p. 230–238.
UMA, C. et al. Production, Purification and Characterization of Invertase by Aspergillus flavus Using Fruit Peel Waste as Substrate. Advances in Biological Research 4 (1): 31-36, 2010.
YEGIN, S., FERNANDEZ-LAHORE, M., SALGADO, A.J.L., GUVENC, U., GOKSUNGUR, Y., TARI, C. (2011). Aspartic proteinases fromMucor spp. in cheesemanufacturing. Appliedmicrobiologyandbiotechnology, 89, 949– 60.
YOSHIKAWA, J.; AMACHI, S.; SHINOYAMA, H.; FUJII, T. 2007. Purification and some properties of β-Fructofuranosidase I formed by Aureobasidium pullulans DSM 2404. J. Biosc. Bioeng., v. 103, p. 491-493.
W.VARGAS, W., CUMINO, A., SALERNO, G. L.
(2003).Cyanobacterialalkaline/neutral invertases. Originofsucrosehydrolysis in theplantcytosol? Planta, v. 216, p. 951–960.
ANEXO
Author Guidelines ( International Journal of Food Science & Technology) Content of Author Guidelines: 1. General, 2. Ethical Guidelines, 3. Submission of Manuscripts, 4. Manuscript Types Accepted, 5. Manuscript Format and Structure,
6. After Acceptance.
Relevant Documents: Page Charge Form, Colour Work Agreement Form Useful Websites: Submission Site, Author Services, Wiley’s Ethical Guidelines, Guidelines for Figures
1. GENERAL
Scope
The Editor welcomes the submission of original articles relevant to the science and technology of food and beverages. Contributions are accepted on the strict understanding that the material in whole or in part has not been, nor is being, considered for publication elsewhere. Topics of only narrow local interest will not be accepted unless they have wider potential or consequences. If accepted, papers will
become the copyright of the journal.
Please read the instructions below carefully for details on the submission of manuscripts, the journal's requirements and standards as well as information concerning the procedure after a manuscript has been accepted for publication in the International Journal of Food Science & Technology. Authors are encouraged to visit Wiley-Blackwell's Author Services for further information on the preparation and submission of articles and figures.
2. ETHICAL GUIDELINES
The International Journal of Food Science & Technology adheres to the below ethical guidelines for publication and research.
2.1. Authorship and Acknowledgements
Authorship: Authors submitting a paper do so on the understanding that the manuscript has been read and approved by all authors and that all authors agree to the submission of the manuscript to the Journal. ALL named authors must have made an active contribution to the conception and design and/or analysis and interpretation of the data and/or the drafting of the paper and ALL must have critically reviewed its content and have approved the final version submitted for publication. Participation solely in the acquisition of funding or the collection of data does not
justify authorship. The International Journal of Food Science & Technology adheres to the definition of authorship set up by The International Committee of Medical Journal Editors (ICMJE). According to the ICMJE authorship criteria should be based on 1) substantial contributions to conception and design of, or acquisition of data or analysis and interpretation of data, 2) drafting the article or revising it critically for important intellectual content and 3) final approval of the version to be published.
Authors should meet conditions 1, 2 and 3.
It is a requirement that all authors have been accredited as appropriate upon submission of the manuscript. Contributors who do not qualify as authors should be
mentioned under Acknowledgements.
Acknowledgements: Under Acknowledgements please specify contributors to the article other than the authors accredited. Please also include specifications of the source of funding for the study and any potential conflict of interests if appropriate. Suppliers of materials should be named and their location (town, state/county, country) included.
2.2 Clinical Trials
Clinical trials should be reported using the CONSORT guidelines available at http://www.consort-statement.org/. A CONSORT checklist should also be included
in the submission material
(http://www.consort-statement.org/mod_product/uploads/CONSORT 2001 checklist.doc).
The International Journal of Food Science & Technology encourages authors submitting manuscripts reporting from a clinical trial to register the trials in any of the following free, public clinical trials registries: www.clinicaltrials.gov, clinicaltrials- dev.ifpma.org/, isrctn.org/. The clinical trial registration number and name of the trial register will then be published with the paper.
2.3 Conflict of Interest and Source of Funding Conflict of Interest: Authors are required to disclose any possible conflict of interest. These include financial (for example patent, ownership, stock ownership,
consultancies, speaker’s fee).
Source of Funding: Authors are required to specify the source of funding for their research when submitting a paper. Suppliers of materials should be named and their
location (town, state/county, country) included. The information will be disclosed in the published article.
2.4 Appeal of Decision
The Editor’s decision on a paper is final and cannot be appealed.
2.5 Permissions
If all or parts of previously published illustrations are used, permission must be obtained from the copyright holder concerned. It is the author's responsibility to obtain these in writing and provide copies to the Publishers.
2.6 Copyright Assignment and OnlineOpen
If your paper is accepted, the author identified as the formal corresponding author for the paper will receive an email prompting them to login into Author Services (see 6.3 below); where via the Wiley Author Licensing Service (WALS) they will be able to complete the license agreement on behalf of all authors on the paper.
For authors signing the copyright transfer agreement
If the OnlineOpen option is not selected the corresponding author will be presented with the copyright transfer agreement (CTA) to sign. The terms and conditions of the CTA can be previewed in the samples associated with the Copyright FAQs below:
CTA Terms and
Conditions http://authorservices.wiley.com/bauthor/faqs_copyright.asp For authors choosing OnlineOpen
If the OnlineOpen option is selected the corresponding author will have a choice of the following Creative Commons License Open Access Agreements (OAA):
Creative Commons Attribution License OAA
Creative Commons Attribution Non-Commercial License OAA Creative Commons Attribution Non-Commercial -NoDerivs License OAA
To preview the terms and conditions of these open access agreements please
visit the Copyright FAQs hosted on Wiley Author
Services http://authorservices.wiley.com/bauthor/faqs_copyright.asp and visit http://www.wileyopenaccess.com/details/content/12f25db4c87/Copyright-- License.html.
If you select the OnlineOpen option and your research is funded by The Wellcome Trust and members of the Research Councils UK (RCUK) you will be given the opportunity to publish your article under a CC-BY license supporting you in
complying with Wellcome Trust and Research Councils UK requirements. For more information on this policy and the Journal’s compliant self-archiving policy please visit: http://www.wiley.com/go/funderstatement.
2.7 Manuscript Referrals to the Open Access Journal Food Science & Nutrition This journal works together with Wiley's open access journal, Food Science & Nutrition, to enable rapid publication of good quality research that is unable to be accepted for publication by our journal. Authors may be offered the option of having the paper, along with any related peer reviews, automatically transferred for consideration by the Editor of Food Science & Nutrition. Authors will not need to reformat or rewrite their manuscript at this stage, and publication decisions will be made a short time after the transfer takes place. The Editor of Food Science & Nutrition will accept submissions that report well-conducted research which reaches the standard acceptable for publication. Food Science & Nutrition is a Wiley Open Access Journal and article publication fees apply. For more information, please go to www.foodscience-nutrition.com.
3. SUBMISSION OF MANUSCRIPTS
Manuscripts should be submitted electronically via the online submission site. Go to the journal home page and click on 'Online Submission'. The use of an online submission and peer review site enables rapid distribution of manuscripts and consequentially speeds up the review process. It also allows authors to track the status of their own manuscripts. Complete instructions for submitting a paper are
available online and below.
Manuscript submission is a step-by-step process, and little preparation is required beyond having all parts of your manuscript in an electronic format and a computer with an Internet connection and a Web browser. Full help and instructions are provided on-screen. As an author, you will be prompted for author and manuscript details and then to upload your manuscript file(s). To avoid postal delays, all correspondence is by e-mail. A completed manuscript submission is confirmed by e-mail immediately and your paper enters the editorial process with no postal delay. Your manuscript will have a unique manuscript number and you can check the progress of your manuscript at any time by returning to the online submission site via the journal home page. When a decision is made, revisions can be submitted online, with an opportunity to view and respond to all comments.
Peer review is also handled online. Referees are given full instructions and access to the paper on the online submission site. The review form and comments are completed online and immediately made available to the Editor-in-Chief. Full instructions and support are available on the site and a user ID and password can be obtained on the first visit. If you require assistance then click the Get Help Now link which appears at the top right of every ScholarOne Manuscripts page. If you cannot submit online, please contact the Editorial office.
3.1. Getting Started
• Launch your web browser (supported browsers include Internet Explorer 6 or higher, Netscape 7.0, 7.1, or 7.2, Safari 1.2.4, or Firefox 1.0.4) and go to the journal's online Submission Site via the journal home page and click on 'Online Submission' .
• Log-in or click the 'Create Account' option if you are a first-time user.
• If you are creating a new account.
- After clicking on 'Create Account', enter your name and e-mail information and click 'Next'. Your e-mail information is very important. - Enter your institution and address information as appropriate, and then click 'Next.' - Enter a user ID and password of your choice (we recommend using your e-mail address as your user ID), and then select your area of expertise. Click 'Finish'. • If you have an account, but have forgotten your log in details, go to Password Help on the journals online submission system http://mc.manuscriptcentral.com/ijfst and enter your e-mail address. The system will send you an automatic user ID and a new
temporary password.
• Log-in and select 'Author Centre.'
3.2. Submitting Your Manuscript
• After you have logged in, click the 'Submit a Manuscript' link in the menu bar. • Enter data and answer questions as appropriate. You may copy and paste directly from your manuscript and you may upload your pre-prepared covering letter. • Click the 'Next' button on each screen to save your work and advance to the next screen.
• You are required to upload your files.
- Click on the 'Browse' button and locate the file on your computer. - Select the designation of each file in the drop-down menu next to the Browse button.
- When you have selected all files you wish to upload, click the 'Upload Files' button. • Review your submission (in HTML and PDF format) before sending to the Journal. Click the 'Submit' button when you are finished reviewing.
3.3. Manuscript Files Accepted
Manuscripts should be uploaded as Word (.doc) or Rich Text Format (.rft) files (not write-protected) plus separate figure files. GIF, JPEG, PICT or Bitmap files are acceptable for submission, but only high-resolution TIF or EPS files are suitable for printing. The files will be automatically converted to HTML and PDF on upload and will be used for the review process. The text and the figures should be uploaded as separate files. The text file must contain the entire manuscript including title page, summary, keywords, text, references, tables, and figure legends, but no embedded figures. Figure tags should be included in the file. Manuscripts should be formatted as described in the Author Guidelines below.
3.4. Blinded Review
[Version 1 (Single-blinded Review):]
All manuscripts submitted to the International Journal of Food Science & Technology will be reviewed by at least two experts in the field. The International Journal of Food Science & Technology uses single-blinded review. The names of the reviewers will thus not be disclosed to the author submitting a paper.
3.5. Suspension of Submission Mid-way in the Submission Process You may suspend a submission at any phase before clicking the 'Submit' button and save it to submit later. The manuscript can then be located under 'Unsubmitted Manuscripts' and you can click on 'Continue Submission' to continue your submission when you choose to.
3.6. E-mail Confirmation of Submission
After submission you will receive an e-mail to confirm receipt of your manuscript. If you do not receive the confirmation e-mail after 24 hours, please check your e-mail address carefully in the system. If the e-mail address is correct please contact your IT department. The error may be caused by spam filtering software on your e-mail server. Also, the e-mails should be received if the IT department adds our e-mail server (uranus.scholarone.com) to their whitelist.
3.7. Manuscript Status
the status of your manuscript. The Journal will inform you by e-mail once a decision has been made.
3.8. Submission of Revised Manuscripts
Revised manuscripts must be uploaded within 1 month of authors being notified of conditional acceptance pending satisfactory revision. Locate your manuscript under