Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/14—Hydrolases (3)
  • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/96—Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/14—Hydrolases (3)
  • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
  • C12N9/18—Carboxylic ester hydrolases (3.1.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y301/00—Hydrolases acting on ester bonds (3.1)
  • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
  • C12Y301/01013—Sterol esterase (3.1.1.13)
• • D—TEXTILES; PAPER
  • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
  • D21C—PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCES FROM CELLULOSE-CONTAINING MATERIALS; REGENERATION OF PULPING LIQUORS; APPARATUS THEREFOR
  • D21C5/00—Other processes for obtaining cellulose, e.g. cooking cotton linters ; Processes characterised by the choice of cellulose-containing starting materials
  • D21C5/005—Treatment of cellulose-containing material with microorganisms or enzymes
• • D—TEXTILES; PAPER
  • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
  • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
  • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
  • D21H17/005—Microorganisms or enzymes

Definitions

• the present invention relates to solution stable enzyme compositions that are suitable for use in industrial applications such as in the manufacture of pulp and paper.
• compositions intended for commercial use advantageously have sufficient stability during storage and satisfactory shelf life.
• Compositions comprising sterol esterase are useful for hydrolysis and synthesis of esters, for example esters of phytosterols, cholesterol and glycerol with carboxylic acids, particularly fatty acids.
• esters for example esters of phytosterols, cholesterol and glycerol with carboxylic acids, particularly fatty acids.
• Such compositions can be applied industrially as processing aid, e.g. in the production and recycling of pulp and paper as far as the enzymes are active under conditions typically encountered in these processes.
• hydroxypropyl- -cyclodextrin, sorbitol and the surfactant polyethylene glycol sorbitan monolaurate, also known under the trade name Tween 20 have been evaluated for their stabilizing ability on the protein porcine growth hormone by Charman et al. in Pharmaceutical Research 1993 pp 954-962, who concluded that in contrast to hydroxypropyl- -cyclodextrin and Tween 20, sorbitol was only marginally effective and offered no advantage against precipitation.
• glutamate is present in sterol esterases’ catalytic triad, which is composed of serine, histidine and glutamate.
• a common lipase also called triacylglycerol lipase and classified by the IUBMB Enzyme Nomenclature as EC 3.1.1.3, for example the lipases from Candida antarctica, Thermomyces lanuginosus and Rhizomucor miehei, investigated by Kontkanen et al. in Journal of Biochemistry 2004 pp 51-59, is highly active on glycerol esters, but is without measurable activity on sterol esters.
• a sterol esterase classified as EC 3.1.1.13, hydrolyzes many different esters, including the esters of sterol and glycerol with short and long chain carboxylic acids.
• acetylcholine esterase classified as EC 3.1.1.7, hydrolyzes acetylcholine and other choline esters.
• esterase and lipase due to their sequence and three-dimensional structure is reviewed by Fojan et al. in Biochimie 2000 pp 1033-1041.
• Enzyme activities on plant and wood sterol ester mixtures were compared to activities on cholesterol esters by Kontkanen et al. in Journal of Biochemistry 2004 pp 51 -59, who concluded that pure cholesterol esters can be used as model substrates for sterol esterases.
• Examples of sterols are cholesterol, phytosterols and ergosterol, which naturally occur in animals, plants and fungi, respectively.
• Sterol esterases from animal sources are genuine cholesterol esterases.
• Cholesterol esterases from microorganisms are in general terms sterol esterases. Anyhow, sterol esterases and cholesterol esterases are one enzyme class of EC 3.1.1.13.
• organic polyhydroxy compounds stabilize an aqueous composition comprising an enzyme having WGESAG sequence motif and a catalytic triad composed of S, H and E/D.
• the stabilizing effect can be achieved even without the addition of a surfactant, if the organic polyhydroxy compound is present in an adequate concentration and has sufficient hydroxyl groups per molecule.
• a solution stable enzyme composition comprising:
• an enzyme component comprising an enzyme characterized by having the amino acids sequence WGESAG and a catalytic triad composed of S, H and E/D;
• a stabilizer component comprising an organic sugar alcohol that has three or more hydroxyl groups per molecule, and wherein the stabilizer component comprises at least one fifth of the total weight of the enzyme composition
• a solution stable enzyme composition comprising: (a) an enzyme component comprising an enzyme characterized by having the amino acids sequence WGESAG and a catalytic triad composed of S, H and E/D; (b) a stabilizer component comprising an organic polyhydroxy compound that has three or more, or four or more, hydroxyl groups per molecule; (c) an optional antimicrobial preservative component preventing growth of a microorganism; and (d) water having dissolved therein said components (a), (b) and (c).
• the concentration of the stabilizer component in the composition is from 20 to 75 % by weight, preferably from 25 to 70 % by weight, more preferably from 30 to 65 % by weight, and most preferably from 33 to 60 % by weight.
• the lower limit of the concentration of the stabilizer component is 20% by weight, preferably 22%, 24%, 25% by weight, more preferably 26%, 28%, 30% by weight, most preferably 33% by weight.
• the upper limit of the concentration of the stabilizer component is 75% by weight, preferably 74%, 72%, 70% by weight, more preferably 68%, 66%, 65% by weight and most preferably 60% by weight.
• the amount of water in the composition is at least 10 % by weight, preferably at least 12%, 14%, 15 % by weight, more preferably at least 16%, 18%, 20 % by weight and most preferably at least 25% by weight.
• the pH of the composition is between 2 and 10, preferably between 2.5 and 9, more preferably between 3 and 8 and most preferably between 3.5 and 7.5.
• the solution stable enzyme composition is used by adding it in such a way that it is brought into a contact with material used in the manufacture of pulp where enzymatic treatment is needed.
• the solution stable enzyme composition is used by adding it in such a way that it is brought into a contact with material used in the manufacture of paper where enzymatic treatment is needed.
• sequences are mature protein sequences without signal peptides.
• the sequences are written from amino- to carboxyl-terminus.
• the actual enzyme molecules present in an aqueous solution can be shortened from both endings of the sequences (amino- and/or carboxyl-terminus) without loss of enzyme function.
• Kontkanen et al. in Enzyme and Microbial Technology 2006 pp 265-273 found that the first 13 amino-terminal amino acids of the sequence SEQ ID NO: 1 are absent in their preparation of sterol esterase from Melanocarpus albomyces, since their sequence started with AAPXVEISTG.
• N-temninally truncated enzymes having enzyme activity.
• SEQ ID NO: 1 is the sequence of a sterol esterase from Melanocarpus
• SEQ ID NO: 2 is the sequence of a sterol esterase from Chaetomium
• thermophilum
• SEQ ID NO: 3 is the sequence of a synthetic enzyme derived from alignment of the sequences of the sterol esterases from Scytalidium thermophilum,
• thermophila Myceliophthora thermophila, Thielavia terestris, Corynascus thermophilus, Myriococcum thermophilum, Melanocarpus albomyces and Chaetomium thermophilum.
• SEQ ID NO: 4 is the sequence of a sterol esterase from Myceliophthora thermophila.
• SEQ ID NO: 5 is the sequence of a sterol esterase from Corynascus
• thermophilus
• SEQ ID NO: 6 is the sequence of a sterol esterase from Myriococcum
• thermophilum
• SEQ ID NO: 7 is the sequence of a sterol esterase from Thielavia australiensis.
• SEQ ID NO: 8 is the sequence of a sterol esterase from Thielavia terestris.
• SEQ ID NO: 9 is the sequence of a sterol esterase from Scytalidium thermophilum.
• SEQ ID NO: 10 is the sequence of a sterol esterase from Malbranchea
• SEQ ID NO: 11 is the sequence of a sterol esterase from Thermomyces stellatus.
• SEQ ID NO: 12 is the sequence of a sterol esterase from Chaetomium globosum.
• SEQ ID NO: 13 is the sequence of a sterol esterase from Madurella mycetomatis.
• SEQ ID NO: 14 is the sequence of a sterol esterase from Sordaria macrospora.
• SEQ ID NO: 15 is the sequence of a sterol esterase from Podospora anserina.
• SEQ ID NO: 16 is the sequence of a sterol esterase from Neurospora
• SEQ ID NO: 17 is the sequence of a sterol esterase from Neurospora crassa.
• SEQ ID NO: 18 is the sequence of a sterol esterase from Coniochaeta ligniaria.
• SEQ ID NO: 19 is the sequence of a sterol esterase from Cutaneotrichosporon oleaginosum.
• SEQ ID NO: 20 is the sequence of a sterol esterase from Sporothrix schenckii.
• SEQ ID NO: 21 is the sequence of a sterol esterase from Stachybotrys
• SEQ ID NO: 22 is the sequence of a sterol esterase from Colletotrichum orchidophilum.
• SEQ ID NO: 23 is the sequence of a sterol esterase from Colletotrichum incanum.
• SEQ ID NO: 24 is the sequence of a sterol esterase from Colletotrichum tofieldiae.
• SEQ ID NO: 25 is the sequence of a sterol esterase from Hypoxylon sp. EC38.
• SEQ ID NO: 26 is the sequence of a sterol esterase from Aspergillus glaucus.
• SEQ ID NO: 27 is the sequence of a sterol esterase from Eutypa lata.
• SEQ ID NO: 28 is the sequence of a sterol esterase from Fusarium oxysporum.
• SEQ ID NO: 29 is the sequence of a sterol esterase from Fusarium avenaceum.
• SEQ ID NO: 30 is the sequence of a sterol esterase from Diaporthe ampelina.
• SEQ ID NO: 31 is the sequence of a sterol esterase from Ophiostoma piceae.
• SEQ ID NO: 32 is the sequence of a sterol esterase from Pleurotus sapidus CAH 17527.
• Sterol esterases are enzymes that act on sterol ester bonds, particularly sterol esterases catalyze the hydrolysis, alcoholysis, acidolysis, transacylation, transesterification and/or synthesis of sterol esters.
• the sterol esterases of the invention belong to the class EC 3.1.1.13.
• Enzymes are catalytic proteins.
• Proteins are polypeptides.
• Polypeptides are long chains of amino acids linked by amide bonds.
• peptides are molecules composed of up to 20 amino acids, and polypeptides are molecules composed of more than 20 amino acids.
• a fragment of an enzyme characterized by a specific amino acid sequence is a polypeptide having one or more amino acids absent from the amino- and/or carboxyl-terminus of said sequence, and/or one or more deletions and/or insertions of one or more amino acids in said sequence, for example due to alternative splicing, wherein the fragment has enzyme activity.
• a fragment of an enzyme has the same or similar enzyme activity, and optionally stability, as the non-fragmented enzyme.
• Propylene glycol is 1 ,2-propanediol, which is an organic polyhydroxy compound with two hydroxyl groups per molecule.
• 1 ,2-propanediol exists in two enantiomers and mixtures thereof, including the racemic mixture, that are encompassed in this definition of propylene glycol.
• Sugar alcohols are organic compounds that can be produced by hydrogenation of carbohydrates, particularly monosaccharides, disaccharides, trisaccharides, oligosaccharides and polysaccharides. The hydrogenation causes reduction of an aldehyde- or a ketone-group to a hydroxyl-group.
• Monosaccharides are aldehydes or ketones that have two or more hydroxyl-groups per molecule. Thus the sugar alcohols have three or more, or four or more, hydroxyl-groups per molecule.
• Cyclitols are cycloalkanes that have a hydroxyl-group on three or more, or four or more, ring atoms.
• the cyclitols have three or more, or four or more, hydroxyl- groups per molecule.
• Pulp is a wet mass of material that is originally obtained from plants. Such pulp is manufactured from e.g. wood, cotton, papyrus, straw, fruits, paper and rags.
• the ester of cholesterol with linoleic acid is cholesteryl linoleate.
• Thermophilic fungi are fungi that grow at 45°C, preferably at 50°C, or higher temperatures.
• thermostable enzyme is an enzyme that retains at least 50% enzyme activity after incubation in an aqueous composition or aqueous environment or aqueous solution at 50°C, preferably 60°C, more preferably 70°C, most preferably 75°C for at least 5 minutes, preferably for at least 10 minutes, more preferably for at least 30 minutes, and most preferably for at least 1 hour.
• the thermostable enzyme retains at least 50% enzyme activity after incubation in an aqueous solution at 50°C for at least 5 minutes.
• Enzyme activity can be determined according to Example 1 below.
• the catalytic triad is composed of serine, histidine and glutamate/aspartate, and said serine of the catalytic triad is embedded in the sequence WGESAG.
• a catalytic triad is a complex of three amino acid residues involved in catalysis. Such residues of a catalytic triad function as nucleophile, base and acid during catalysis. Beside a catalytic triad, also an oxyanion hole and a hydrophobic substrate binding site is formed by active site residues of the enzyme. Residues of the catalytic triad can be identified by mutation experiments, by structure determination or by sequence alignment with homologues that have known catalytic residues.
• sequence alignment tools are Clustal Omega, PfamScan, Muscle and Emboss Needle, which uses the Needleman-Wunsch algorithm. These tools are available online, for example at https://www.ebi.ac.uk/services/all and at https://www.ebi.ac.uk/Tools/pfa/ .
• Catalytic triads can be found in hydrolase and transferase enzymes.
• the positions of the catalytic triad residues in SEQ ID NO: 1 -9 are S221 , H466 and E353.
• Examples for enzymes according to the invention include, but are not limited to enzymes comprising amino acid sequences disclosed in SEQ ID NO: 1 -32 and fragments thereof.
• thermophilic fungi include, but are not limited to thermophilic ascomycetes (e.g. Canariomyces thermophila, Chaetomidium pingtungium, Chaetomium britannicum, Chaetomium mesopotamicum,
• Chaetomium senegalensis Chaetomium thermophile, Chaetomium virginicum, Corynascus sepedonium, Corynascus thermophilus, Crassicarpon thermophilum, Coonemeria aegyptiaca, Coonemeria Crustacea, Dactylomyces thermophilus, Melanocarpus albomyces, Melanocarpus thermophilus, Myriococcum thermophilum, Crassicarpon hotsonii, Talaromyces byssochlamydioides,
• thermophilic zygomycetes e.g. Rhizomucor miehei, Rhizomucor nainitalensis, Rhizomucor pusillus, Rhizopus microspores, Rhizopus rhizopodiformis
• thermophilic deuteromycetes e.g.
• Acremonium alabamense Acremonium thermophilum, Arthrinium pterospermum, Chrysosporium tropicum, Malbranchea cinnamomea, Myceliophthora fergusi, Myceliophthora hinnulea, Myceliophthora thermophila, Scytalidium indonesicum, Scytalidium thermophilum, Remersonia thermophila, Thermomyces ibadanensis, Thermomyces lanuginosus ).
• thermophilic microorganisms that express thermostable enzymes, are interesting for enzyme compositions stable during storage and application.
• genes derived from thermophilic fungi that lead to high enzyme yields in fungal expression hosts, are particularly interesting for enzyme production and stability during storage and application.
• enzymes according to the invention include, but are not limited to sterol esterases from fungi, particularly Basidiomycota, particularly Pleurotus species. Such examples for enzymes according to the invention also include, but are not limited to sterol esterases from Ascomycota, particularly Melanocarpus, Chaetomium, Chaetomidium, Corynascus, Crassicarpon,
• Percentages of sequence identity were calculated with the algorithm Clustal Omega, available online at https://www.ebi.ac.uk/Tools/msa/ . Table 1. Percent identity matrix of closely related enzymes, sterol esterases derived from thermophilic fungi
• WGESAG The serine of the catalytic triad of sterol esterases is embedded in the conserved sequence WGESAG.
• This sequence of WGESAG is absent in related but different enzymes with glutamate in the catalytic triad, e.g. acetylcholine esterase from Torpedo californica, para-nitrobenzyl esterase from Bacillus subtilis, lipases from Geotrichum candidum and Candida rugosa, which have instead the sequence FGESAG. Absence of the WGESAG sequence, actually of any GXSXG motif, in an unrelated family of cholesterol esterases derived from actinomycetes bacteria was revealed by Xiang et al. in Biochimica et Biophysica Acta 2007 pp 112-120.
• sequence features are determining properties to classify enzymes. In some cases sequence features are more accurate than specific activities as classification means. Due to the sequence-structure-function relationship, sequence features and substrate specificities are linked. Also other enzyme properties like stability and receptiveness to certain stabilizer components have their root cause in specific sequences.
• the stabilizing effect the inventors have found for specific polyhydroxy compound is characteristic for the enzymes that preferably have both the WGESAG motif and the catalytic triad composed of S, H and E/D, wherein the S residue is part of said motif.
• this stabilizing effect is shown for various enzymes carrying said motif and the catalytic triad, and with various polyhydroxy compounds.
• the above parameters define a limited set of enzymes and specific polyhydroxy compounds for which the stabilizing effect is shown.
• An enzyme according to the invention can be isolated from its original biological source, or it can be produced in a cell-free system or produced as a secreted or intracellular protein in its original host or in an expression host, such as in a heterologous expression host.
• Such expression hosts are, but are not limited to filamentous fungi, yeasts, bacteria, plants and algae, for example Trichoderma reesei, Aspergillus oryzae, Pichia pastoris, Bacillus subtilis and Escherichia coir, and were reviewed by Fernandez et al. in Advanced Technologies for Protein Complex Production and Characterization 2016 pp 15-24, and by Yin et al. in Journal of Biotechnology 2007 335-347. Kontkanen et al. in Applied Microbiology and Biotechnology 2006 pp 696-704 described expression of the sterol esterase from Melanocarpus albomyces in Trichoderma reesei.
• An enzyme according to the invention and a gene encoding the enzyme according to the invention— can be derived from polypeptides and nucleic acids found in nature, or from a synthetic polypeptide or synthetic nucleic acid with sequence information derived from nucleic acids or polypeptides found in nature.
• sequence information can be derived from more than one sequence found in nature, for example calculation of a common ancestor sequence, calculation of a synthetic sequence from an alignment of known homologous sequences, particularly calculation of the most frequent amino acid at each position and derivation of a consensus sequence.
• an enzyme according to the invention— and a gene encoding the enzyme according to the invention— can contain one or more alterations without loss of function.
• alterations are insertions, deletions and/or substitutions, preferably conservative substitutions, relative to a polypeptide or nucleic acid found in nature.
• the experimental exchangeability of amino acids in proteins was reviewed by Yampolsky and Stoltzfus in Genetics 2005 pp 1459- 1472.
• Amino acid alterations are designated by their single letters separated by a slash, e.g. E/D means E or D.
• a particular example for such conservative substitutions are exchanges between E and D, because E and D are both acidic amino acids that differ only in one methylene spacer in their side chains.
• conservative substitutions are substitutions within the group of basic amino acids (e.g. R/K/H), acidic amino acids and their amides (e.g. E/D/N/Q), aromatic amino acids (e.g. W/F/Y), hydrophobic amino acids (e.g. F/L/l/V/A), tiny amino acids (e.g. G/A/S), medium amino acids (e.g. T/S/A/V/M/C), charged amino acids (e.g. E/D/R/MH) and other polar amino acids (e.g. S/T/N/Q/FI).
• basic amino acids e.g. R/K/H
• acidic amino acids and their amides e.g. E/D/N/Q
• aromatic amino acids e.g. W/F/Y
• hydrophobic amino acids e.g. F/L/l/V/A
• tiny amino acids e.g. G/A/S
• medium amino acids e.g. T/S/
• Example of such unnatural amino acids are reviewed by Wang et al. in Chemistry & Biology 2009 pp 323-336.
• stepwise solid-phase peptide synthesis any available amino acid can be incorporated in peptides, which can be chemically ligated to larger peptides and polypeptides, to produce proteins and enzymes.
• an enzyme according to the invention can be a fusion polypeptide in which another polypeptide and/or oligopeptide is fused at the amino- and/or carboxyl-terminus to a polypeptide characterized by enzyme activity on sterol esters.
• oligopeptides and polypeptides are, but are not limited to polyhistidine-tags, signal peptides, linkers, binding domains, antibodies, chaperones, fluorescent proteins and enzymes, for example with cholesterol oxidase activity.
• the concentration of enzymes in compositions according to the invention is selected from 0.0001 to 10 % by weight and any range inbetween. Such percentage is meant as active enzyme protein weight per total weight of composition. In another embodiment the enzyme concentration is from 0.01 to 10 % by weight, preferable 0.1 to 8 % by weight and more preferable 1 to 5% by weight. Such percentages are meant on dry matter basis. In another embodiment the enzyme concentration is specified as enzyme activity per composition weight and selected from 10 to 100000 SEU/g, preferable from 100 to 50000 SEU/g, more preferable from 200 to 30000 SEU/g and most preferable from 400 to 10000 SEU/g. The enzyme activity can be determined using the method described in Example 1 below.
• the enzyme is a sterol esterase.
• Sterol esterases are versatile enzymes, which have broad substrate specificity.
• Beside sterol and glycerol esters of carboxylic acids for example short and long chain carboxylic acids, saturated and unsaturated fatty acids
• other natural and artificial esters for example polyesters (e.g. polyethylene terephthalate), polymers comprising vinyl acetate monomer (e.g. polyvinyl acetate) and para-nitrophenyl esters
• polyesters e.g. polyethylene terephthalate
• polymers comprising vinyl acetate monomer e.g. polyvinyl acetate
• para-nitrophenyl esters can be substrates and/or products of enzymes according to the invention. Therefore, such enzymes are useful in many industrial applications, particularly in pulp and paper, food, feed, textile, detergent, personal care and diagnostic industries.
• sterol esters particularly esters of cholesterol and phytosterol, more particularly stigmasteryl oleate
• food e.g. added to margarines
• cosmetics and pharmaceutical formulations as well as use in technical applications such as in liquid crystal display, which contains cholesterol esters.
• sterols according to the invention include, but are not limited to, cholesterol, ergosterol, lanosterol, phytosterols, sitosterol, stigmasterol, campesterol, sitostanol, stigmastanol, campestanol, brassicasterol, fucosterol and cycloartenol.
• sterol esters according to the invention include, but are not limited to, esters of cholesterol, esters of ergosterol, esters of lanosterol, esters of phytosterols, esters of sitosterol, esters of stigmasterol, esters of campesterol, esters of sitostanol, esters of stigmastanol, esters of campestanol esters of brassicasterol, esters of fucosterol and esters of cycloartenol.
• esters of cholesterol include, but are not limited to, cholesteryl linoleate, cholesteryl linolenate, cholesteryl myristoleate, cholesteryl palmitoleate, cholesteryl oleate, cholesteryl sapienate, cholesteryl arachidonate, cholesteryl erucate, cholesteryl crotonate.
• cholesteryl phenylpropionate cholesteryl phenylacetate, cholesteryl cinnamate, cholesteryl benzoate, cholesteryl nitrobenzoate, cholesteryl dichlorobenzoate, cholesteryl chloroformate, cholesteryl formate, cholesteryl acetate, cholesteryl propionate, cholesteryl butyrate, cholesteryl valerate (cholesteryl pentanoate), cholesteryl caproate, cholesteryl heptanoate, cholesteryl octanoate (cholesteryl caprylate), cholesteryl nonanoate (cholesteryl pelargonate), cholesteryl decanoate (cholesteryl caprate), cholesteryl laurate, cholesteryl myristate, cholesteryl palmitate, cholesteryl stearate, cholesteryl eicosanoate (cholesteryl arachidate), cholesteryl docosanoate (cholesteryl
• Enzyme activity according to the invention can be measured using a sterol ester as enzyme substrate and measuring pH change or applying a pH-stat method, which measurers the release of carboxylic acid from the corresponding ester, or the method described below in Example 1 , which measures the release of cholesterol from cholesteryl linoleate.
• cholesteryl linoleate can be replaced by other esters of sterol, particularly esters of cholesterol, more particularly esters of cholesterol as exemplified above.
• the enzyme component is spent fermentation broth containing the enzyme.
• the spent fermentation broth is obtainable e.g. by recombinant production of the enzyme.
• the spent fermentation broth may be concentrated and/clarified after production of the enzyme.
• a mixture of spent fermentation broths from several fermentations can be used.
• the solution stable enzyme composition, and the enzyme component remains in solution upon storage at 37°C for at least 4 weeks, preferably for at least 24 weeks.
• the enzyme remains in solution, it does not develop turbidity or precipitation due to the enzyme.
• the solution stable enzyme composition remains clear after 4 weeks storage at 4°C, preferably after 8 weeks storage at 4°C, more preferably after 24 week storage at 4°C. In an embodiment the solution stable enzyme composition remains clear after 4 weeks storage at 20°C, preferably after 8 weeks storage at 20°C, more preferably after 24 week storage at 20°C. In an embodiment the solution stable enzyme composition remains clear after 4 weeks storage at 37°C, preferably after 8 weeks storage at 37°C, more preferably after 24 week storage at 37°C.
• a solution stable enzyme composition is a composition which does not significantly turn turbid or precipitate during storage.
• the solution stable enzyme composition has after 4 weeks storage at 4°C, preferably after 8 weeks storage at 4°C, a remaining enzyme activity of more than one third, preferably more than half of its activity compared to the enzyme activity directly after preparing such enzyme composition.
• the solution stable enzyme composition has after 4 weeks storage at 20°C, preferably after 8 weeks storage at 20°C, a remaining enzyme activity of more than one third, preferably more than half of its activity compared to the enzyme activity directly after preparing such enzyme composition.
• the solution stable enzyme composition has after 4 weeks storage at 37°C, preferably after 8 weeks storage at 37°C, a remaining enzyme activity of more than one third, preferably more than half of its activity compared to the enzyme activity directly after preparing such enzyme composition.
• a polyhydroxy compound according to the invention is an organic polyhydroxy compound that has three or more, or four or more, hydroxyl groups, preferably four or more hydroxyl groups, more preferably five or more hydroxyl groups, per molecule.
• organic polyhydroxy compounds include, but are not limited to, pentaerythritol, trimethylolpropane, polyvinyl alcohol, certain carbohydrates, cyclitols and sugar alcohols.
• sugar alcohols according to the invention include, but are not limited to, sorbitol, mannitol, xylitol, glycerol, erythritol, threitol, arabitol, ribitol, galactitol, fucitol, iditol, inositol, volemitol, isomalt, maltitol, lactitol, maltotriitol, maltotetraitol, polyglycitol and hydrogenated starch hydrolysates.
• Inositol is an example for a sugar alcohol and simultaneously for a cyclitol.
• Naturally occurring cyclitols have six ring atoms and four or more hydroxyl-groups on ring atoms.
• Examples of such cyclitols are inositol, bornesitol, conduritol, ononitol, pinitol, pinpollitol, quebrachitol, valienol, viscumitol, ciceritol.
• the stabilizer component comprises an organic polyhydroxy compound that has four or more hydroxyl groups, or five or more hydroxyl groups, per molecule.
• the stabilizer component comprises a sugar alcohol which has four or more hydroxyl groups per molecule.
• the stabilizer component does not comprise sugar.
• the stabilizer component does not comprise monosaccharides.
• the stabilizer component does not comprise polysaccharides.
• the stabilizer component does not comprise saccharides.
• the stabilizer component does not comprise starch.
• the organic polyhydroxy compound consists of the elements carbon, hydrogen and oxygen only. In another embodiment the organic polyhydroxy compound consists of the elements carbon, hydrogen, oxygen and another element. Examples of such element are nitrogen, sulfur, phosphorus, boron, fluorine, chlorine, bromine and iodine.
• the stabilizer component comprises a synthetic organic polyhydroxy compound which is preferably added in the composition. Thus, preferably the stabilizer component is not naturally present in the composition in a significant amount. In an embodiment the stabilizer component comprises a mixture of sorbitol and glycerol.
• the stabilizer component comprises a mixture of maltitol and sorbitol; a mixture of maltitol and glycerol; or a mixture of sorbitol and maltitol and glycerol.
• the stabilizer component comprises a mixture of mannitol and sorbitol; a mixture of mannitol and glycerol; or a mixture of sorbitol and mannitol and glycerol.
• the stabilizer component comprises a mixture of xylitol and sorbitol; a mixture of xylitol and glycerol; or a mixture of sorbitol and xylitol and glycerol.
• the stabilizer component comprises a mixture of two or more sugar alcohols selected from the group consisting of sorbitol, glycerol, maltitol, mannitol and xylitol in any combination.
• a mixture of sugar alcohols is used instead of a single sugar alcohol. Any appropriate mixture of the sugar alcohol can be used unless the sugar alcohols are incompatible with each other, with the enzyme component, or any other component present in the enzyme composition.
• An upper limit for the concentration of sugar alcohols in compositions according to the invention is their limit of solubility.
• Aqueous sorbitol solutions are commercially available at a concentration of 70 % by weight and maltitol solutions at a concentration of 75 % by weight.
• a lower limit for the concentration of sugar alcohols in compositions according to the invention is their effectiveness as stabilizing excipient in compositions according to the invention. The effectiveness can be determined using the method described in Example 2 below.
• the solution stable enzyme composition contains by weight at least 20%, 24%, 25%, 28%, 30%, 33%, 35%, 40% or 50% of said sugar alcohol.
• Such embodiments with high concentrations of said sugar alcohol are advantageous because such compositions remain liquid at temperatures below 0°C.
• Such compositions can be stored at temperatures below 0°C, for example stored outside in winter, without freezing.
• the freezing points of compositions with high concentrations of sorbitol, maltitol, lactitol, and hydrogenated corn syrup were reported by Uraji et al. in Food Science Technology International 1996 pp 38-42.
• the solution stable enzyme composition contains a mixture of at least two different sugar alcohols.
• Various ratios of different sugar alcohols are efficient in providing storage stability, as shown in the examples below.
• the first sugar alcohol may be present for example at about 20, 25, 30, 40, or 50% by weight, whereas the second sugar alcohol may be present for example at about 5, 6, 7, 8, 9, 10, 15, 20, 25 or 30 % by weight.
• Antimicrobial preservation means are especially important during long storage at ambient temperatures of aqueous compositions comprising organic compounds, especially if such compositions have not been sterilized. Sterilization of liquid products is less common if such products are used for technical applications rather than for medical applications.
• the solution stable enzyme composition preferably contains antimicrobial preservative to prevent microbial growth.
• Antimicrobial preservatives according to the invention are preferably antibacterial chemical compounds and/or antifungal chemical compounds, more preferably chemical compounds against molds, yeasts and/or acid-tolerant bacteria.
• Such antimicrobial preservatives are for example fungicides, fungistatics, bactericides and/or bacteriostatics.
• antimicrobial preservatives include, but are not limited to isothiazolinones, particularly 1 ,2-benzisothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 5-chloro-2-methyl- 4-isothiazolin-3-one, 2-octyl isothiazolin-3-one and 4,5-dichlor-2-octylisothiazolin-
• 4-hydroxybenzoic acid and 2-hydroxybenzoic acid which is also called salicylic acid, sorbic acid, propionic acid, lactic acid, hexanoic acid, octanoic acid, sulfur dioxide, furthermore salts of these acids, particularly sodium, potassium and calcium benzoate, hydroxybenzoate, salicylate, sorbate, propionate, hexanoate, octanoate, sulfite, bisulfite and metabisulfite.
• antimicrobial preservatives are esters of hydroxybenzoic acids, for example methyl 4-hydroxybenzoate, ethyl 4-hydroxybenzoate, propyl 4-hydroxybenzoate, butyl 4-hydroxybenzoate, heptyl 4-hydroxybenzoate, isobutyl 4-hydroxybenzoate, isopropyl 4-hydroxybenzoate, phenyl 4-hydroxybenzoate and benzyl 4-hydroxybenzoate (which are also called methylparaben, ethylparaben, propylparaben, butylparaben, heptylparaben, isobutylparaben, isopropylparaben, phenylparaben and benzylparaben respectively) as well as corresponding salts thereof, for example sodium methyl 4-hydroxybenzoate, sodium ethyl 4-hydroxybenzoate, sodium propyl 4-hydroxybenzoate and so forth.
• esters of hydroxybenzoic acids for example methyl 4-hydroxybenzoate,
• a high concentration of the stabilizer component is used to prevent microbial growth.
• a sufficiently high concentration is a concentration, which entails an antimicrobial effect due to high osmotic pressure and/or low water activity.
• the stabilizer component according to the invention may function simultaneously as antimicrobial preservative according to the invention.
• sucrose at concentrations of at least approximately 50% by weight sucrose at concentrations of at least approximately 50% by weight
• sorbitol at concentrations of at least approximately 45% by weight
• glycerin at concentrations of at least approximately 25% by weight
• mixtures of glycerin and sorbitol at various high concentrations as determined by Barr and Tice in Journal of the American Pharmaceutical Association 1957 pp 217-223.
• Compounds having antimicrobial preservative effect are used according to the invention at concentrations from 0.002 to 75 % by weight, preferably from 0.005 to 10 % by weight, more preferably from 0.01 % to 5 % by weight, even more preferably from 0.02 to 2 % by weight, most preferably from 0.04 to 0.5 % by weight.
• a lower limit for the concentration of antimicrobial preservatives in compositions according to the invention is their effectiveness to prevent growth of a microorganism in such compositions.
• An antimicrobial effect can be determined by counting viable cells (for example as colony forming units) in an aqueous composition (for example a composition according to the invention) after inoculation with a microorganism (for example the acid-tolerant bacterium Lactobacillus buchneri, the mold Aspergillus oryzae or the yeast Pichia pastoris) and incubation for one or more, particularly several weeks at a storage temperature (for example 8°C, 25°C or 37°C) and comparing with a similar aqueous composition without antimicrobial preservative and/or comparing with inoculated aqueous composition before incubation.
• a storage temperature for example 8°C, 25°C or 37°C
• Acid-tolerant bacteria, molds and yeasts are food spoilage microorganisms.
• solution stable enzyme composition is for industrial use. In another embodiment it is for use in manufacturing of paper and/or pulp.
• the pH of the solution stable enzyme composition is selected in the range from strongly acidic over neutral to slightly alkaline. In an embodiment the pH of the solution stable enzyme composition is selected in the acidic range. In an embodiment the pH of the solution stable enzyme composition is selected in the citrate buffered range, which is from pH 3.0 to 6.2. In an embodiment the pH of the solution stable enzyme composition is selected in the acetate buffered range, which is from pH 3.5 to 5.8. In an embodiment the pH of the solution stable enzyme composition is selected in the phosphate buffered range, which is from pH 5.8 to 8.0. In an embodiment the pH of the solution stable enzyme composition is selected in an unbuffered neutral range.
• pH of the solution stable enzyme composition is buffered to a pH range 3.7-8.1 with a pH buffer solution, preferably citrate buffer, acetate buffer or phosphate buffer.
• a pH buffer solution preferably citrate buffer, acetate buffer or phosphate buffer.
• the pH of the solution stable enzyme composition is selected from the range between 3 and 8.
• the enzyme is a hydrolase characterized by having enzyme activity on a sterol ester, preferably an ester of sterol with a fatty acid, more preferably an ester of cholesterol with linoleic acid.
• the solution stable enzyme composition comprises fermentation broth, or clarified and optionally concentrated fermentation broth.
• said enzyme is a thermostable enzyme.
• Said embodiment is advantageous because thermostability correlates with other types of stability, particularly long-term stability at ambient temperatures.
• said embodiment is also advantageous for use in the manufacturing of pulp and paper, where temperatures above 50°C, preferably above 60°C, more preferably above 70°C, most preferably above 75°C, are frequently applied.
• said use in the manufacturing of pulp and paper is at an acidic pH, preferably at pH 5.0.
• said use in the manufacturing of pulp and paper is at a pH from 3.0 to 8.0.
• said enzyme is a sterol esterase derived from a fungus, preferably a thermophilic fungus.
• said enzyme is a fungal sterol esterase, preferably a thermophilically fungal sterol esterase.
• said enzyme is a sterol esterase and the catalytic triad is composed of S, H and E.
• said enzyme is a sterol esterase derived from a thermophilic fungus selected from the group consisting of Scytalidium thermophilum, Myceliophthora thermophila, Thielavia terestris, Corynascus thermophilus, Myriococcum thermophilum, Thermomyces stellatus, Thielavia australiensis, Malbranchea cinnamomea, Melanocarpus albomyces and Chaetomium thermophilum and fragments and conservative alterations of such sterol esterases.
• the enzyme is the closest sterol esterase homolog, in the above group of thermophilic fungi, of the enzyme having the amino acid sequence according to any one of SEQ ID NO: 1 -32.
• said enzyme is a sterol esterase encoded by a gene from the genome of a thermophilic fungus selected from the group consisting of Scytalidium thermophilum, Myceliophthora thermophila, Thielavia terestris, Corynascus thermophilus, Myriococcum thermophilum, Thermomyces stellatus, Thielavia australiensis, Malbranchea cinnamomea, Melanocarpus albomyces and Chaetomium thermophilum and fragments thereof and conservative alterations thereof.
• a thermophilic fungus selected from the group consisting of Scytalidium thermophilum, Myceliophthora thermophila, Thielavia terestris, Corynascus thermophilus, Myriococcum thermophilum, Thermomyces stellatus, Thielavia australiensis, Malbranchea cinnamomea, Melanocarpus albomyces and
• said enzyme has at least 60 %, preferably at least 70 %, more preferably at least 75 %, most preferably at least 80 % sequence identity with a sterol esterase from Melanocarpus albomyces or Chaetomium thermophilum.
• said enzyme has at least 60 %, preferably at least 70 %, more preferably at least 75 %, most preferably at least 80 % sequence identity with a sterol esterase from SEQ ID NO: 1 or SEQ ID NO: 2.
• the enzyme has at least 50, 60, 70, 75, 80, 85, 90, 95 or 99 % sequence identity with the corresponding amino acid with SEQ ID NO: 1 or 2.
• the enzyme has at least 50, 60, 70, 75, 80, 85, 90, 95 or 99 % sequence identity with the corresponding sequence of SEQ ID NO: 1 , 2, 3, 4, 5, 6, 7, 8, 9 or 10, and preferably being a thermostable sterol esterase, more preferably a fungal thermostable sterol esterase.
• the enzyme has at least 50, 60, 70, 75, 80, 85, 90, 95 or 99 % sequence identity with the corresponding sequence of SEQ ID NO: 1 , 2, 3,
• the enzyme does not have 100% sequence identity with any of the sequences SEQ ID NO: 1 -32.
• said polyhydroxy compound has three or more, preferably four or more, more preferably six or more hydroxyl groups per molecule.
• said polyhydroxy compound has four or more, preferably five or more, more preferably six or more hydroxyl groups per molecule.
• Said polyhydroxy compounds are particularly advantageous in being able to stabilise various enzymes of the invention, because the stabilizing effect increases with increasing concentration of said polyhydroxy compound and with increasing number of hydroxyl groups. More hydroxyl groups per molecule causes higher molecular mass and improved water associated properties and water protein interaction.
• said polyhydroxy compound is a sugar alcohol.
• said sugar alcohol is selected from the group consisting of sorbitol, mannitol, maltitol, xylitol and glycerol.
• said sugar alcohol is selected from the group consisting of sorbitol, mannitol, maltitol, and xylitol.
• Said embodiment is advantageous in applications where presence of glycerol is not desirable, such as in applications where glycerol interferes with function of enzymes, or is not compatible in the use. Because glycerol is a product of hydrolysis of glycerol esters, glycerol may cause decrease of enzyme activity due to product inhibition.
• glycerol instead of glycerol, usage of a sugar alcohol that has four or more hydroxyl groups per molecule, preferably from the group consisting of sorbitol, mannitol, maltitol and xylitol, may be desirable when applying a composition according to the invention for hydrolysis of glycerol esters.
• An example for an industrial application of enzymatic hydrolysis of glycerol esters is in the manufacturing of pulp and paper. Glycerol esters and sterol esters are present in wood resin, which causes sticky deposits during manufacturing of wood pulp and paper, and are preferably hydrolysed quickly before deposition occurs.
• the stabilizer component constitute by weight at least one fifth, preferably at least one fourth, more preferably at least one third of said enzyme composition. These amounts are preferable because they provide the stabilizing effect for a long time.
• the stabilizer component comprises by weight at least one fifth of the total weight of the enzyme component, preferably at least one fourth, more preferably at least one third.
• the stabilizing effect increases with increasing concentration, depending on the specific stabilizer component.
• the solution stable enzyme composition comprises antimicrobial preservative selected from isothiazolinones, preferably selected from the group consisting of 1 ,2benzisothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 5-chloro-2- methyl-4-isothiazolin-3-one, 2-octyl isothiazolin-3-one and 4,5-dichlor-2- octylisothiazolin-3-one.
• antimicrobial preservative selected from isothiazolinones, preferably selected from the group consisting of 1 ,2benzisothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 5-chloro-2- methyl-4-isothiazolin-3-one, 2-octyl isothiazolin-3-one and 4,5-dichlor-2- octylisothiazolin-3-one.
• said preservative is isothiazolinone, preferably selected from the group consisting of 1 ,2-benzisothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 5-chloro-2-methyl-4-isothiazolin-3-one, 2-octyl isothiazolin-3-one and 4,5-dichlor- 2-octyl isoth iazol in-3-one .
• said preservative is selected from the group consisting of benzoic acid, 4-hydroxy-benzoic acid, 2-hydroxy-benzoic acid, and salts thereof and esters thereof.
• Such an embodiment containing preservatives that are allowed to be added to food are advantageous as a necessary prerequisite for food grade registration of compositions according to the invention. Food and food contact approval may also be required or advantageous for use in the manufacturing of food, feed, pulp and paper.
• said preservative is active against at least one microorganism selected from the group consisting of acid-tolerant bacteria, molds and yeasts.
• the solution stable enzyme composition is essentially free from polyethylene glycol p-alkyl-phenyl ethers, preferably free from all nonionic surfactants, more preferably free from all surfactants. This embodiment is particularly useful in applications where presence of surfactants is not desired, for example undesirable foam formation due to surfactants.
• the solution stable enzyme composition is essentially free from serine protease inhibitors, preferably free from all protease inhibitors. Said embodiment is advantageous when simultaneous activity of a protease and an enzyme composition according to the invention is applied, for example in detergent compositions, for washing laundry and other cleaning applications.
• EXAMPLE 1 MEASUREMENT OF HYDROLYTIC ENZYME ACTIVITY ON THE STEROL ESTER CHOLESTERYL LINOLEATE This method is a modification of the methods described by St ⁇ pieh et al. in Acta Biochimica Polonica 2013 pp 401 -403 and by Sigma-Aldrich at http://www.sigmaaldhch.com/technical-documents/protocols/biology/assay- procedure-for-cholesterol-esterase.html .
• the following chemicals were purchased from Sigma-Aldrich (now Merck) with the associated order numbers: cholesteryl linoleate C0289, cholesterol oxidase C8649, peroxidase from horseradish 77332, lyophilized bovine serum albumin A2153, 4-aminoantipyrine A4382, sodium 3,5- dichloro-2-hydroxybenzenesulfonate D4645, Triton X-100 X100.
• the following solutions were freshly prepared: The AA-solution was 1 .76 g 4-aminoantipyrine dissolved in 100ml water.
• the DHBS-solution was 6 g sodium 3,5-dichloro-2-hydroxybenzenesulfonate dissolved in 100ml water.
• the CL-solution was 9.8 mg cholesteryl linoleate dissolved in 0.5 ml isopropanol and a 1 % Triton X-100 solution at 75°C added, cooled to 25°C and filled up to 25 ml with 1 % Triton X-100.
• the peroxidase powder was dissolved and diluted to 150 PU/ml with 0.1 M potassium hydrogenphosphate buffer pH 7.0.
• the cholesterol oxidase powder was dissolved and diluted to 30.3 U/ml with ice-cold water.
• the buffer solution which was used for sample dilutions, was 0.095 g magnesium chloride, 0.0695 g sodium salt of ethylenediaminetetraacetic acid and 1 g lyophilized bovine serum albumin dissolved in 500 ml 0.2M potassium hydrogenphosphate buffer pH 7.5.
• the substrate solution was a mixture of 4.36 ml 0.2M potassium hydrogenphosphate buffer pH 7.0, 2.91 ml CL-solution, 0.145 ml AA-solution, 0.291 ml DHBS-solution and 0.291 ml peroxidase solution. From this substrate solution 0.917 ml were pipetted into a cuvette and incubated at 37°C. Then 0.033 ml cholesterol oxidase solution was added.
• Trichoderma reesei SEQ ID: 1 , 2, 3, 5, 6, 9 and 10.
• Expression in Trichoderma reesei was done as known in the art, for example through Kontkanen et al. in Applied Microbiology and Biotechnology 2006 pp 696-704.
• enzyme materials used for preparing test compositions were either clarified fermentation broths or concentrates of them, containing preservative to prevent microbial growth, from several different fermentations of enzyme proteins. Studied enzyme proteins were sterol esterase from Melanocarpus albomyces, sterol esterase from Chaetomium thermophilum and enzyme with the synthetic sequence of SEQ ID NO: 3, which were expressed in Trichoderma reesei.
• enzyme liquids were standardized to activity level range from 1200 to 1900 SEU/g and stabilized using different stabilizing conditions as shown in the following tables. All test compositions were taken under accelerated storage stability study. Total storage time was 24 weeks. For stability study each liquid was divided in 15 ml screw cap tubes, 5 ml of liquid per tube.
• compositions comprising the sterol esterase from Melanocarpus albomyces without stabilizer or with propylene glycol as polyhydroxy compound at citrate buffered acidic pH are not physically stable.
• the data also reveal that 15 % sorbitol concentration is not high enough to prevent physical instability in the presence of 15 % propylene glycol. However 35 % sorbitol in the presence of 15 % propylene glycol is already enough to maintain physically stable liquid for 4 weeks.
• a composition with 30 % sorbitol is maintaining physically stable liquid for at least 4 weeks.
• Compositions with 40 - 50 % sorbitol or glycerol or mixtures thereof (20 % + 20 % or 25 % + 25 %) are long-term stable.
• maltitol is an equally good stabilizer as sorbitol and glycerol. Maltitol also functions in mixtures with sorbitol or glycerol at high concentrations.
• Table 4 Stability of enzyme compositions comprising the sterol esterase from Chaetomium thermophilum, 0.35 % (w/w) sodium benzoate as preservative, sodium citrate as pH buffer, and the polyhydroxy compound in the first column.
• the plus sign marks stable clear liquid compositions, whereas the minus sign marks unstable compositions that developed turbidity and/or precipitation during storage at 37°C.
• composition comprising the sterol esterase from Chaetomium thermophilum with 40 % propylene glycol at citrate buffered acidic pH are not physically stable.
• Physically stable compositions have been achieved using similar high concentrations of sorbitol or mixtures of mannitol with sorbitol or glycerol like used in physically stable compositions of the sterol esterase from Melanocarpus albomyces in table 3. This also reveals that mannitol can be an equally good stabilizer as sorbitol, glycerol and maltitol, but due to solubility limitations, mannitol functions in mixures with other polyhydroxy compounds to maintain good physical stability.
• Table 1 1 Stability of enzyme compositions comprising the sterol esterase from Chaetomium thermophilum, 0.35 % (w/w) sodium benzoate as preservative, sodium potassium phosphate as pH buffer, and the polyhydroxy compound in the first column.
• the plus sign marks stable clear liquid compositions, whereas the minus sign marks unstable compositions that developed turbidity and/or precipitation during storage at 37°C.
• test compositions were concentrates of clarified fermentation broths, containing preservative to prevent microbial growth, from several different fermentations of the same three enzyme proteins as in the previous experiments in example 2.
• enzyme liquids were not standardized to certain activity level but only stabilized using different stabilizing conditions shown in the following tables. All test compositions were stored for 4 weeks in climate chamber at 20°C. Otherwise storage stability study was done in the same manner as described in the example 2. Physical stability results are represented in table 12.
• enzyme activities start at 100 %, and then during storage at 37°C decrease depending on the enzyme compositions, which comprise a sterol esterase at standardized activity level range from 1200 to 1900 SEU/g, as antimicrobial preservative 0.35 % (w/w) sodium benzoate or 0.04 % (w/w) 1 ,2-benzisothiazolin-3-one, which were abbreviated in the table as benzoate and isothiazolinone, respectively, and different polyhydroxy compounds as indicated in the table.
• a remaining enzyme activity of more than 50% after 4 weeks storage at 37°C demonstrates a stable enzyme composition. Also more than 40% remaining enzyme activity after 8 weeks storage at 37°C demonstrate a stable enzyme composition.

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