A2 Review article, literature review, systematic review

Laccase – The wonder enzyme for a variety of industries

Open Access publication

Publication Details

Authors: Ansari M.K.A., Lastochkina O., Iqbal M., Ansari A.A., Fatma T., Rodriguez-Couto S., Owens G.

Publication year: 2021

Language: English

Related journal or series: Acta Scientific Microbiology

Journal acronym: ASMI

Volume number: 4

Issue number: 12

Start page: 52

End page: 66

Number of pages: 15

ISSN: 2581-3226

JUFO level of this publication: 0

Open Access: Open Access publication


Laccases constitute a family of copper-containing oxidase enzymes which catalyze the oxidation of various aromatic compounds (particularly of phenolic and aromatic amines) and some inorganic ions, and simultaneously reduce oxygen to water. The laccase molecule is either a dimeric or tetrameric glycoprotein containing four copper atoms per monomer, which are distributed across three redox sites. It was discovered by Yoshida in 1883 in Rhus vernicifera (Japanese lacquer tree). Laccase molecules are of common occurrence in higher plants, some fungi, insects and bacteria. These are now considered as the industrial enzymes because of their wide substrate specificity. Besides discussing the production and activity of laccases in various organisms, this article examines their wider potential for diverse biotechnological applications (e.g. in biosensor technology, cosmetics, food improvement, wine and beer stabilization, medical diagnosis, pharmaceutical industry, agriculture, petrochemicals, paper and pulp industry) as well as their use in detoxification and bioremediation of synthetic dyes. Further, it elucidates the process of enzyme immobilization, as immobilized enzymes also have a variety of applications.

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Last updated on 2021-07-12 at 13:59