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|Formulation:||In 3.2 M ammonium sulphate|
|Stability:||> 4 years at 4oC|
|Enzyme Activity:||Other Activities|
|Synonyms:||alpha,alpha-trehalase; alpha,alpha-trehalose glucohydrolase|
|Concentration:||Supplied at ~ 4,200 U/mL|
|Expression:||Recombinant from a Prokaryotic source|
Catalyses the reaction:
Trehalose + H2O = β-D-glucose + α-D-glucose
|Specific Activity:||~ 300 U/mg (40oC, pH 5.5 on trehalose)|
|Unit Definition:||One Unit of trehalase activity is defined as the amount of enzyme required to release two µmoles of D-glucose per minute from trehalose (5 mg/mL) in sodium maleate buffer (100 mM), pH 5.5 at 40oC.|
|Application examples:||Applications established for the measurement of trehalose in the food, fermentation, wine, beverage and dairy industries.|
High purity Trehalase (prokaryote) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
Liverani, S., Mahlow, S., Bouget, F. Y., Pohnert, G., & Sasso, S. (2017). Metabolomics, 13, 68.
The picoeukaryotic alga Ostreococcus tauri (Chlorophyta) belongs to the widespread group of marine prasinophytes. Despite its ecological importance, little is known about the metabolism of this alga. Objectives: In this work, changes in the metabolome were quantified when O. tauri was grown under alternating cycles of 12 h light and 12 h darkness. Methods: Algal metabolism was analyzed by gas chromatography-mass spectrometry. Using fluorescence-activated cell sorting, the bacteria associated with O. tauri were depleted to below 0.1% of total cells at the time of metabolic profiling. Results: Of 111 metabolites quantified over light–dark cycles, 20 (18%) showed clear diurnal variations. The strongest fluctuations were found for trehalose. With an intracellular concentration of 1.6 mM in the dark, this disaccharide was six times more abundant at night than during the day. This fluctuation pattern of trehalose may be a consequence of starch degradation or of the synchronized cell cycle. On the other hand, maltose (and also sucrose) was below the detection limit (~10 µM). Accumulation of glycine in the light is in agreement with the presence of a classical glycolate pathway of photorespiration. We also provide evidence for the presence of fatty acid methyl and ethyl esters in O. tauri. Conclusions: This study shows how the metabolism of O. tauri adapts to day and night and gives new insights into the configuration of the carbon metabolism. In addition, several less common metabolites were identified.Hide Abstract
Verbelen, P. J., Saerens, S. M. G., Van Mulders, S. E., Delvaux, F. & Delvaux, F. R. (2009). Applied Microbiology and Biotechnology, 82(6), 1143-1156.
The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e., higher inoculum size). However, the decreased yeast net growth observed in these high cell density fermentations can have a negative impact on the physiological stability throughout subsequent yeast generations. The use of different oxygen conditions (wort aeration, wort oxygenation, yeast preoxygenation) was investigated to improve the growth yield during high cell density fermentations and yeast metabolic and physiological parameters were assessed systematically. Together with a higher extent of growth (dependent on the applied oxygen conditions), the fermentation power and the formation of unsaturated fatty acids were also affected. Wort oxygenation had a significant decreasing effect on the formation of esters, which was caused by a decreased expression of the alcohol acetyl transferase gene ATF1, compared with the other conditions. Lower glycogen and trehalose levels at the end of fermentation were observed in case of the high cell density fermentations with oxygenated wort and the reference fermentation. The expression levels of BAP2 (encoding the branched chain amino acid permease), ERG1 (encoding squalene epoxidase), and the stress responsive gene HSP12 were predominantly influenced by the high cell concentrations, while OLE1 (encoding the fatty acid desaturase) and the oxidative stress responsive genes SOD1 and CTT1 were mainly affected by the oxygen availability per cell. These results demonstrate that optimisation of high cell density fermentations could be achieved by improving the oxygen conditions, without drastically affecting the physiological condition of the yeast and beer quality.Hide Abstract