MEHMET TOKATLI, Gökhan DOMURCUK, HİLAL İŞLEROĞLU

Streptomyces Türlerine Ait Transglutaminaz Üretimine Fermantasyon Koşulları ve Stres Faktörlerinin Etkisi

Gıda proseslerinde transglutaminaz (TG) enziminin kullanımı çapraz bağlanma reaksiyonları aracılığı ile proteinlerin fonksiyonel özelliklerinde önemli değişimler meydana getirmektedir. TG enzimi bu değişimleri, açil transfer reaksiyonlarını katalizleyerek proteinler, peptidler, çeşitli primer aminler arasında kovalent çapraz bağlar oluşturarak gerçekleştirmektedir. Hayvansal ve mikrobiyal kaynaklar (Streptomyces sp.) transglutaminaz enziminin ticari olarak üretiminde kullanılabilmektedir. Hayvansal kaynaklı TG enziminin kalsiyum iyonlarına ihtiyaç duyması ve üretiminin daha maliyetli olması sebebi ile mikrobiyal kaynaklı TG enzimi gıda ve diğer endüstrilerde kullanım açısından öncelik kazanmaktadır. Mikrobiyal TG (mTG) enzimi ve üretiminin artırılmasına yönelik çalışmalar, son derece dinamik bir araştırma alanı olup sürekli gelişim göstermektedir. Son yıllarda farklı fermantasyon stratejileri ve rekombinant DNA teknikleri kullanılarak üretim prosesleri yeniden optimize edilmeye çalışılmaktadır. Mikrobiyal TG enzim üretiminde temel olarak substrat optimizasyonu, metabolik optimizasyon ve fermantasyon şartlarının kontrolü (pH, çözünmüş oksijen, sıcaklık, karıştırma ve havalandırma hızı, vb.) gibi bazı klasik stratejiler üzerinde oldukça yoğun ve farklı çalışmalar yapılmaktadır. Diğer taraftan sınırlı sayıda yapılan bazı çalışmalarda mTG üretiminin arttırılmasına yönelik yeni bir strateji olarak mikrobiyal stres faktörlerinin (ani sıcaklık ve pH değişimi, bazı tuz ve alkollerin varlığı, vb.) etkisi de incelenmeye ve çalışılmaya başlanmıştır. Bu derlemede birçok alanda giderek kullanımı artan mTG enzim üretiminin daha verimli ve düşük maliyetli gerçekleşebilmesi için, enzim biyosentezinin arttırılmasına yönelik bazı stratejiler üzerinde durulmuştur.

The Effect of Fermentation Conditions and Stress Factors on Production of Transglutaminase by Streptomyces spp.

The use of transglutaminase (TG) enzyme in food processing has led to considerable changes in the functional properties of proteins through cross-linking reactions. The TG enzyme catalyses the acyl transfer reactions leading to the formation of covalent crosslinks between various primary amines, peptides, and proteins, thereby causing these changes. Animal and microbial sources (Streptomyces sp.) can be used for commercial production of transglutaminase. Microbial-derived TG enzyme takes priority in food and other industries because of the need for calcium ions of animal-derived TG enzyme and the cost of production. Efforts to increase microbial transglutaminase (mTG) enzyme production are continuously developing and are a highly dynamic research area. In recent years, attempts have been made to re-optimize production processes using different fermentation strategies and recombinant DNA techniques. For mTG enzyme production, intensive and different studies are being carried out on some classical strategies such as substrate optimization, metabolic optimization and control of fermentation conditions (pH, dissolved oxygen, temperature, mixing and aeration rate, etc.). On the other hand, the impact of microbial stress factors (rapid change of temperature and pH, presence of certain salts and alcohols, etc.) as a new strategy to increase mTG production has also begun to be investigated and studied in a limited number of studies. In this review, several strategies for increasing the biosynthesis of the enzyme have been emphasized in order to make the production of mTG enzymes more efficient and cost-effective by increasing the use in many fields.

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