Production and application of proteases from Aspergillus oryzae to obtain peptides with biological activity

Abstract

Protease producing by micro-organisms has been used for centuries in Japan, Korea and China for the production of fermented foods, involving the hydrolysis of soy protein, wheat and other cereals. The fungus Aspergillus oryzae is a major producer of enzymes such as protease, amylase and ²-glucosidases and is considered safe for use in foods. The use of biotechnological processes such as solid-state fermentation for the production of proteases has aroused great economic interest due to the possibility of using agroindustrial residues as the culture medium, these being cheap raw materials, widely distributed in Brazil. Amongst the new applications of proteases the production of bioactive molecules stands out. It has been demonstrated that many peptides derived from food protein hydrolysates show antioxidant, antimicrobial and anti-adipogenic activities. In this context, the present paper aims to study the production and biochemical characterization of the protease produced by A. oryzae in semi-solid fermentation and to evaluate the application of this enzyme and of commercial protease preparations in obtaining protein hydrolysates studying the antioxidant, antimicrobial and anti-adipogenic activities of any bioactive peptides present. (AU)