Fungal enzymes have been a part of the dietary supplement industry for several decades. In the dietary supplement field these enzymes are primarily used fro two applications: Digestive and Systemic. Fungal proteases are also used in systemic applications that involve the control of inflammatory conditions. These applications find their roots in the ethnic and cultural traditions, and have been validated by current scientific research. [4]
The use of proteases to assist the natural healing of wounds dates back to early military and naval surgeons. The proteases were obtained from the mouth parts of live maggots, and used to clean suppurating wounds sustained by soldiers and sailors in battle. In modern times, enzymes are supplied in bottle, but the application is still the same. [3]
Protease enzymes have an important use in treating thrombosis, which is the blockage of blood vessels by fibrin-based clots, and is responsible for almost half of the deaths in developed countries such as Britain. [3]
Twenty two and a half million people are estimated to be infected with HIV the virus that causes aids. Medical breakthroughs of more promising treatments the drugs called protease and hepatease block one of the enzymes essential to the reproduction of the HIV virus inside cells when combined with other drugs. The new medications have proved extremely effective at lowering virus levels. [5]
Proteases make up about 40% of the total enzyme production. These protein digesting enzymes are the ones that ‘digest even the stubbornest stains’ during washing; their most common use is in detergents and washing powders. The proteases in the washing detergents effectively break down the polypeptide chains of the protein into soluble peptides and amino acid that can be removed in the wash. The particular enzymes normally used are bacterial proteases from organisms such as Bacillus subtilis and Bacillus lichenifomis. The proteases from these organisms are stable in the alkaline conditions required fro detergent activity, and are compatible with the other additives such as sequestering agents, builders, bleaches, conditioners and optical brighteners. The bacterial proteases also retain their catalytic activity at temperatures up to 65 degree Celsius for about an hour or two. The proteases can be grouped into three types based on the optimum PH at which they are active. (figure below) [6]
The leather Industry consumes a significant proportion of the world’s enzyme production. The main applications of enzymes in the leather industry are proteases, alkaline proteases are used to remove hair from hides. Relatively large amounts of enzyme are required (0.1-1.0% (w/w)) and the process must be closely controlled to avoid reducing the quality of the leather. For sheepskin, which is rather more gentle liquid protease preparation such as pancreatic extracts of trypsin and chymotryspin are applied to the flesh side of the skin to avoid damage to top quality wool that can be spun into valuable wool yarn. The proteases diffuse to the basal papilla of the hair follicle, and subsequent protein breakdown releases the wool hair with minimal damage. (figure below) Proteases have also been used, in the past, to ‘shrinkproof’ wool. Wool fibres are covered in overlapping scales pointing towards the fibre tip. These give the fibres highly directional frictional properties, movement in the direction away from the tip being favoured relative to movement towards it. [7]
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Advantages:
.Enzymes do not need the high temperatures or pressures of many industrial chemical processes, so reactions catalysed by enzymes are often cheaper than comparable chemical processes.
.Enzyme production is more efficient today than 100 years ago. .Low-cost nutrients and advanced monitoring have improved fermentation .technology. .New methods extract a greater proportion of the enzymes from cells. .Less time needs to be spent in purifying mixtures. .Industrial processes using enzymes are cleaner than chemical processes.[6]
Disadvantages:
There have been some big problems with the use of enzymes on a large scale. For instance, the allergic reactions among the workers involved in the process of adding powdered protease enzymes to washing powders, this problem was caused by the powdered enzyme coming into contact with the skin and/or being inhaled.( since then, special processing techniques have been introduced. Immobilised proteases are now added to detergents in particulate form, not as fine powders. Allergies are now much less common.) [6]
A disadvantage in the use of protease for the chill-proofing stage in the brewery industry is that low levels of enzyme activity may remain after pasteurization, which is supposed to inactivate the enzyme. During long periods of storage, protein break down may continue and generate a sharp bitter taste. [3]
References:
- Internet _http://www.biocon.com/biocon_products_enzymes
- Course textbook_ Advanced Biology (Michael Kent)
- General text_ Enzymes in industries and medicine (Gordon F. Bickerstaff)
- Journal_ Fungal Enzymes (2004)
- Oxford Interactive Encyclopaedia
- General text_ Microbes, Medicine and Biotechnology (Ken Mannion and Terry Hudson)
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Internet_
References consulted but not used:
- Course textbook_ Biology and process (Michael Roberts, Michael Reiss and Grace Monger)
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Course textbook_ Biology (Martin Rowland)
- Course textbook_ Biological science (N.P.O. Green, G.W. Stout and D.J. Taylor)
- A unilever Educational booklet_ the chemistry of proteins
- Journal_ Wellcome News (1998-2000)
- Journal_ Biological Science (1990-2003)
- A study resource_ bbsrc ( biotechnology and biological science research council)_ Enzymes Explained
- Biology dictionary_ Unwin Hyman (W.G. Hale, J.P. Margham and V.A. Sounders)