Uma abordagem sobre a produção de lipases do gênero Penicillium e suas potenciais aplicações biotecnológicas

Abstract

Lipases belong to the group of hydrolases and have a three-dimensional alpha/beta structure that is very characteristic in terms of the location of the active site of the enzyme. Among their various functions, these are responsible for catalyzing the hydrolysis of long-chain triacylglycerols, releasing the corresponding fatty acids (monoglycerides, diglycerides) and glycerol, however, lipases can participate in esterification, interesterification and transesterification (alkalosis, acidolysis and aminolysis). Among the sources of lipases, there are plants and animals, however, obtaining them from microorganisms has become a more economical and viable alternative. The production of microbial lipases occurs by fermentation processes such as solid state fermentation (SSF) and submerged fermentation (SF). After its production, it is necessary to separate the enzyme of interest through purification processes, which involve separation and concentration steps, and then carry out the chromatographic methods. During the stages of production and purification, the lipolytic activity is measured using colorimetric or titrimetric methods, thus showing the effectiveness of the enzyme obtained. About applicability, the use of lipases in the food, pharmaceutical, chemical and biotechnological industries, such as in the bioremediation of agro-industrial residues and in the production of biodiesel, stands out. The main objective of this work is to elaborate a bibliographical review highlighting the main applications of lipases obtained by the fungus Penicillium sp., as well as to report the physicochemical characteristics that involve the fermentation process. The application of lipases obtained from the fungus Penicillium sp. in different industrial areas, emphasizing the areas of agro-industrial waste bioremediation and biodiesel production. The search for the reduction of lipase production costs is evident, as well as the increase of its stability in relation to pH, temperature and its lipolytic activity for use on an industrial scale. It was concluded that most of the lipases currently available are used in environmental areas, both for bioremediation and for biofuel production, and there was an intense use of the submerged fermentation method for the production of lipases due to its property of mimicking the habitat of microorganisms used in the process. There was a lack of new studies involving lipases with applications in the health and food industry.