Magnetic amyloid-based biocatalyst for the hydrolysis of urea

DE ATHAYDE MONCORVO COLLADO, A.; SOCÍAS, S.B.; GONZÁLEZ-LIZÁRRAGA, F.; PLOPER, D.; VERA PINGITORE, E.; CHEHÍN, R.N.; CHAVES, S.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2024 vol. 433

0308-8146

The presence of urea in wines and other alcoholic beverages represents a critical problem since it can chemically react with ethanol, which leads to the formation of ethyl carbamate, a carcinogenic agent according to the World Health Organization. Here we report the creation of a biocatalyst for the hydrolysis of urea, which could potentially be used before bottling alcoholic drinks. For this, the effective surface area of streptavidin-labeled magnetic microparticles was amplified by functionalization with biotin-labeled hen egg lysozyme amyloid fibers. Subsequently, by using copper and hydrogen peroxide induced cross-linking of unmodified proteins (CHICUP), soybean urease was immobilized to the fibers. This gave rise to a magnetic biocatalyst with remarkable urease activity, which was maintained even after 10 reuses. We propose that this strategy could be used as a platform for immobilizing other molecules to design and develop a myriad of biocatalysts for the food industry.