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Article

Inhibition of LPMOs by Fermented Persimmon Juice

1
Department of Geoscience and Natural Resource Management, University of Copenhagen, DK-1958 Frederiksberg, Denmark
2
Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
3
Division of Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University, 412 96 Göteborg, Sweden
*
Author to whom correspondence should be addressed.
Academic Editor: Andrzej Szczurek
Biomolecules 2021, 11(12), 1890; https://doi.org/10.3390/biom11121890
Received: 5 November 2021 / Revised: 9 December 2021 / Accepted: 13 December 2021 / Published: 16 December 2021
(This article belongs to the Special Issue Lytic Polysaccharide Monooxygenases: Diversity and Molecular Events)
Fermented persimmon juice, Kakishibu, has traditionally been used for wood and paper protection. This protective effect stems at least partially from inhibition of microbial cellulose degrading enzymes. The inhibitory effect of Kakishibu on lytic polysaccharide monooxygenases (LPMOs) and on a cocktail of cellulose hydrolases was studied, using three different cellulosic substrates. Dose dependent inhibition of LPMO activity by a commercial Kakishibu product was assessed for the well-characterized LPMO from Thermoascus aurantiacus TaAA9A, and the inhibitory effect was confirmed on five additional microbial LPMOs. The model tannin compound, tannic acid exhibited a similar inhibitory effect on TaAA9A as Kakishibu. It was further shown that both polyethylene glycol and tannase can alleviate the inhibitory effect of Kakishibu and tannic acid, indicating a likely mechanism of inhibition caused by unspecific tannin–protein interactions. View Full-Text
Keywords: LPMO; cellulase; Kakishibu; inhibition; tannins; PEG LPMO; cellulase; Kakishibu; inhibition; tannins; PEG
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MDPI and ACS Style

Tokin, R.; Ipsen, J.Ø.; Poojary, M.M.; Jensen, P.E.; Olsson, L.; Johansen, K.S. Inhibition of LPMOs by Fermented Persimmon Juice. Biomolecules 2021, 11, 1890. https://doi.org/10.3390/biom11121890

AMA Style

Tokin R, Ipsen JØ, Poojary MM, Jensen PE, Olsson L, Johansen KS. Inhibition of LPMOs by Fermented Persimmon Juice. Biomolecules. 2021; 11(12):1890. https://doi.org/10.3390/biom11121890

Chicago/Turabian Style

Tokin, Radina, Johan Ø. Ipsen, Mahesha M. Poojary, Poul E. Jensen, Lisbeth Olsson, and Katja S. Johansen. 2021. "Inhibition of LPMOs by Fermented Persimmon Juice" Biomolecules 11, no. 12: 1890. https://doi.org/10.3390/biom11121890

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