Enzimas Industriais Transgênicas

Fermentos

Enzimas, catalizadores, coalhos, fermentos são nomes de produtos que desempenham uma única função: acelerar reações químicas.

Os fermentos culinários são os mais explícitos em demonstrar sua função, no entanto o uso das enzimas é disseminado em diferentes áreas como produtos de limpeza, tintas medicamentos etc.

Com realção à mistura de espécies, mais especificamente aos transgênicos é um aspecto completamente esquecido. O máximo citado são os aspectos farmacêuticos, no entanto esta peste biotecnológica está infiltrada nas mais diferentes áreas do conhecimento e produção, construindo doenças desconhecidas e desequilibrando a vida como estava estruturada.

Deixo abaixo texto em inglês, com o tradutor ao lado, assim como links selecionados.

Links Industrial Enzymes Derived From Plants, Vegetables, Fungus and Bacteria I N D U S T R I A L ENZYMES Where Do Enzymes Come From? Enzymes in Industrial Applications Enmex Research and Markets: Industrial Enzymes - 2011 Global Strategic Business Report industrial enzymes-structure function and applications Production of Industrial Enzymes in Fermentation Industrial Enzymes Enzyme Supplies Industrial Enzymes & Commercial Applications I ndustrial Enzymes USING INDUSTRIAL ENZYMES BIOCATALYSIS History of Enzymes

Industrial enzymes

Industrial enzymes are top triggers of allergies and asthma, according to a new dissertation from the Swiss Federal Institute of Technology (ETH).

A study with 110 participants showed that for 90% of asthma patients and 80% of neurodermitis patients, the symptoms either disappeared or were strongly reduced by eleminating industrial enzymes from their diet and from laundry detergents.

Neurodermititis and food allergies have boomed since the 1960ies when the industry started to artificially add enzymes to foods and laundry detergents.

Industrial enzymes are used in a wide range of foods, to improve gains, processability, shelf-life, taste and other properties in flour, starches, pop drinks, fruit juices, oils, beer, whine, cheese and meat. These artificially-added enzymes don't have to be declared on the labels, and it is hard to avoid them. Many of these enzymes are produced by genetically modified organisms (GMOs), usually molds and bacteria. Since the produced enzymes are subsequently separated from the GMOs, the use of GMOs doesn't have to be declared. However, the separation is often incomplete, and residuals of the molds and bacteria are the main culprits of allergies.

Industrial enzymes are a vast business. Novo Nordisk, the Danish market leader, makes about $500 million per year with industrial enzymes. The gains in the food industry by using these enzymes and the market of anti-allergy drugs are even bigger (billion$). It's not surprising that the industry and allergy research establishment refused to comment or cooperate on the new ETH research.

http://gen.free.de/archives.html

LIST OF COMMERCIAL ENZYMES FROM GENETICALLY MODIFIED MICROORGANISMS TO BE USED IN FOOD

Principle Enzymatic Activity	Host Organism (production organism)	Donor Organism	Application Examples (non exhaustive list)*
a-Acetolactate decarboxylase	Bacillus amyloliquefaciens or subtilis	Bacillus sp.	Beverages
a-Amylase	Bacillus amyloliquefaciens or subtilis/ Bacillus licheniformis	Bacillus sp./ Bacillus sp.	Cereal, Beverages/ Cereal, Frut, Beverages, Sugar, Bakery
Catalase	Aspergillus niger	Aspergillus sp.	Milk, Egg
Chymosin	Aspergillus niger var. awamori/ Kluyveromyces lactis	Calf stomach/ Calf stomach	Cheese / Cheese
Cyclodextrin glucano trans-ferase	Bacillus licheniformis	Thermoanaero-bacter sp.	Cereal
ß-Glucanase	Bacillus amyloliquefaciens or subtilis/ Trichoderma reesei or longibrachiatum	Bacillus sp./ Trichoderma sp.	Cereal, Beverages/ Cereal, Dietary food
Glucose isomerase	Streptomyces lividans/ Streptomyces rubiginosus	Actinoplanes sp./ Streptomyces sp.	Cereal/ Cereal
Glucose oxidase	Aspergillus niger	Aspergillus sp.	Egg, Beverages, Bakery, Salads
Hemicellulase	Bacillus amyloliquefaciens or subtilis	Bacillus sp.	Bakery
Lipase, triacylglycerol	Aspergillus oryzae	Candida sp./ Rhizomucor sp./ Thermomyces sp.	Fats/ Fats/ Fats, Bakery
Maltogenic amylase	Bacillus amyloliquefaciens or subtilis	Bacillus sp.	Cereal, Beverages, Bakery
Protease	Aspergillus oryzae/ Bacillus amyloliquefaciens or subtilis/ Bacillus licheniformis	Rhizomucor sp./ Bacillus sp./ Bacillus sp.	Cheese/ Meat, Fish, Cereal, Beverages, Bakery, Salads/ Meat, Fish
Pullulanase	Bacillus licheniformis/ Klebsiella planticola	Bacillus sp./ Klebsiella sp.	Cereal/ Cereal, Beverages, Bakery
Xylanase	Aspergillus oryzae/ Aspergillus niger var. awamori/ Aspergillus niger/ Bacillus amyloliquefaciens or subtilis/ Bacillus licheniformis/ Trichoderma reesei or longibrachiatum	Aspergillus sp., Thermomyces sp./ Aspergillus sp./ Aspergillus sp./ Bacillus sp./ Bacillus sp./ Trichoderma sp.	Cereal Cereal/ Bakery/ Cereal, Beverages, Bakery/ Cereal/ Cereal/ Cereal, Beverages

Biotechnology Enzyme Products on the Market (By Company)

Genencor International, Inc.

GRAIN PROCESSING

Starch Liquefaction:
SPEZYME® AA 20/Maxamyl®: Liquid thermostable a-amylase.

Dex-lo®: Liquid low-temperature a-amylase.

Saccharification to Glucose:
Amigase® GM/Amlgase® TS: Liquid glucoamylases for saccharification.

SPEZYME® GA 300: Liquid glucoamylase for saccharification with particular effectiveness in wet milling operations.

SEPZYME® GA 300W: Liquid glucoamylase for saccharification of wheat starch.

Saccharification to Maltose:
SEPZYME® BBA 1500: Liquid barley ß-amylase for production of high and very high maltose syrups.

SEPZYME® DBA: Liquid diastatic ß-amylase for production of high maltose syrups.

Mycolase®: Fungal a-amylase for high-conversion syrups and high maltose syrups.

Isomerization:
SEPZYME® GI: Liquid glucose isomerase concentrate for high fructose syrup production.

SEPZYME® IGI/Maxazyme® GI Immob: Immobilized glucose isomerase for continuous production of high fructose syrups (SEPZYME® IGI is regenerable).

Starch Separation:
SEPZYME® CE/SEPZYME® CP: Liquid enzyme preparations with a spectrum of cellulolytic and/or hemicellulolytic activities for improvement of wheat and corn starch processing.

Viscosity Reduction:
Maxazyme® TBG/Maxazyme® DSX/GC 140: Liquid enzyme preparations with a spectrum of cellulolytic activities for lowering viscosity and increasing effectiveness of ethanol fermentation processes.

ENZYMES FOR FOOD AND SPECIALTY APPLICATIONS

Multifect® GC: Liquid cellulase complex for improved ultrafiltration.

Multifect® XL: Liquid fungal cellulase complex with specified level of xylanse activity for reduction of viscosity in cereal grain-based food systems and extraction of plant materials.

Multifect® CL: Liquid cellulase complex.

OxyGo® 1500: Liquid glucose oxidase to be used as an oxygen scavenger, or in egg products to prevent Maillard reaction.

OxyGo® I 1500: Liquid glucose oxidase for removal of dissolved oxygen.

OxyGo® M 1500: Liquid glucose oxidase with low levels of side activities, particularly effective in removing oxygen from mayonnaise and salad dressings.

OxyGo® HP L5000: Liquid glucose oxidase with high GO/CAT ratio.

OxyGo® L5: Liquid crude glucose oxidase.

OxyGo® HP S2000: Solid glucose oxidase with high GO/Cat ratio.

OxyGo® S75: Solid glucose oxidase with low GO/Cat ratio.

OxyGo® WS25: Solid glucose oxidase.

Fermcolase® 1000: Liquid catalase for breakdown of hydrogen peroxide or generation of oxygen.

CAT HP® L5000: Liquid high-purity catalase.

CAT HP® S200: Solid high-purity catalase.

Multifect® Xylanase: Liquid xylanase especially designed to modify or degrade xylan polymers; can be used as processing aid in various applications.

PrimaTan®: Liquid proteolytic enzyme for leather processing.

Batinase®: Liquid enzymes for leather processing.

Reverdase®: Liquid enzymes for leather processing.

BREWING AND MALTING ENZYMES

LAMINEX® BG: Concentrated liquid cellulase complex standardized for ß-glucanase activity for improved lautering and increased brew house efficiency, especially in barley or high-glucan mashes, contains significant activity on xylans. Also used to improve modification in malting.

Multifect® B: Liquid cellulase complex standardized for ß-glucanase activity for improved lautering and increased brew house efficiency, especially in barley or high-glucan mashes.

BAKING ENZYMES

Multifect® CL: Liquid cellulase with high cellulase/xylanase ratio.

Multifect® CS G: Granular cellulase with high cellulase/xylanase ratio.

Multifect® Cellulase 300: Granular cellulase with high xylanase level.

Multifect® Xylanase: Liquid xylanase.

OxyGo® S5: Solid glucose oxidase.

OxyGo® L5: Liquid glucose oxidase.

SEPZYME® GA 300: Liquid glucomylase.

SEPZYME® BBA 1500: Liquid barley ß-amylase.

DETERGENT ENZYMES

Granular Products for Powdered Detergent Formulas:
Purafect® G/Maxacal® CX/CXT: High-strength proteases with particular effectiveness against stains and soils containing proteins.

Purafect® OxP/Maxapem® CXT: Oxidatively stable protease for bleach-containing detergents.

Properase® CT: High-performance high-pH alkaline protease; especially active in low-temperature wash conditions.

Purafect® OxAm G: Oxidatively stable high-performance a-amylase.

Maxamyl® CXT: Thermostable bacterial a-amylase with particular effectiveness in removing starch-based stains.

Lipomax® CXT: High-performance alkaline lipase with particular effectiveness in removing fat- and oil-based stains.

Liquid Products for Liquid Detergent Formulations:
Purafect® L/Maxacal® L: High-pH alkaline proteases with particular effectiveness in removing insoluble proteinaceous stains.

Maxapem® L: Oxidatively stable protease with improved stability in detergent formulations that contain bleach.

Maxatase® XL: Alkaline protease with particular effectiveness in removing insoluble proteinaceous stains.

Properase® L: High-performance protease with particular effectiveness in removing insoluble proteinaceous stains.

Maxamyl® WL: Thermostable a-amylase with particular effectiveness in removing starch-based stains.

TEXTILE ENZYMES

IndiAge® Product Line: Liquid and granular enzyme formulations for cotton and denim garment washing and cellulosic fabric finishing.

IndiAge® Euro® Product Line: Liquid and granular enzyme formulations for high-contrast denim washing.

Primafast® Product Line: Liquid enzyme formulations for value-adding treatment of lyocell fabrics.

Genencor® Desize™ Product Line: Liquid enzyme preparations for conventional and high-temperature desizing.

Bio-Enzyme™ 300 L/Enzyme WS Prilled: Powdered protease for silk degumming.

Genencor® Catalase T100: Liquid fungal catalase for the removal of residual hydrogen peroxide after bleaching.

ADDITIONAL ENZYME PRODUCTS

Alpha-amylases:
Clarase®: Fungal alpha-amylase for detoxing and saccharifying starch.

Tenase®: Bacterial alpha-amylase for starch liquefaction at temperatures up to 90º C.

Taka Therm®: Thermostable bacterial alpha-amylase for starch liquefaction at temperatures above 90º C.

Beta-glucanase:
Glucanex®: Thermostable bacterial beta-glucanase for the hydrolysis of cereal beta-glucan polysaccharides.

Cellulases:
Cellulase: Fungal cellulase system that is primarily active on soluble forms of cellulase.

TJ Cellulase: Multi-enzyme system with endo- and exo-glucanase activity.

Galactomannase:
Hemicellulase: Fungal hemicellulase specific for the hydrolysis of galactomannan gums and soluble cellulose.

Glucoamylase:
Diazyme®: Fungal glucoamylase that is capable of hydrolyzing glucosidic linkages of starch.

Optimax™: Glucoamylase and pullulanase product for higher glucose yields from starch.

Fermenzyme®: A glucoamylase system specifically designed for use in fuel alcohol fermentations.

Lipases:
Pancreatic Lipase: Pancreatic derived lipase that hydrolyzes insoluble fats and fatty acid esters to yield monoglycerides, glycerides, glycerol and free fatty acids.

Lipase G: Microbial lipases for fat hydrolysis and flavor development.

Lactase:
Fungal Lactase: Fungal lactase that hydrolyzes lactose forming glucose and galactose.

Yeast Lactase: Liquid product from yeast for lactose hydrolysis in dairy products.

Pectinases:
Clarex®: Concentrated fungal pectic enzyme system for efficient depolymerization of naturally occurring pectins.

Clarex® B: A blend of very specific enzyme activities for soft maceration of fruit.

Macerex™: Enzyme system for the harsher extraction conditions of advanced fruit maceration.

Peerex®: Fungal pectic enzyme system high in arabinase activity for elimination of araban haze.

Pectinase AT: Fungal pectic enzyme system especially effective in low pH processes such as cranberry juice production.

Proteases:
HT-Proteolytic®: Bacterial proteases that effectively hydrolyze proteins over the neutral to alkaline pH range.

Acid Fungal Protease: Acid fungal protease characterized by its ability to hydrolyze proteins under acidic conditions.

Fungal Protease: Fungal protease containing endo- and exo-peptidases with a broad substrate specificity.

Bromelsin: A protease isolated from the pineapple plant that hydrolyzes plant and animal proteins to peptides and amino acids.

Papaln: A protease isolated form from papaya latex. The enzyme extensively hydrolyzes proteins and has excellent stability at elevated temperatures.

Opticlean®: Bacterial alkaline protease particularly effective in highly alkaline detergent formulations up to pH 11.

Optimase®: Bacterial alkaline protease for hydrolyzing proteins under alkaline conditions up to pH 10.

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