{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T12:20:29Z","timestamp":1788524429996,"version":"build-2803163510"},"reference-count":62,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T00:00:00Z","timestamp":1782691200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T00:00:00Z","timestamp":1782691200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Tannases (tannin acyl hydrolases, EC 3.1.1.20) catalyze the hydrolysis of galloylated polyphenols, releasing gallic acid and other bioactive compounds with antioxidant properties. These enzymes have a wide range of applications in the food and beverage industry, particularly for improving tea quality. In this study, a tannase gene from\n                      <jats:italic>Aspergillus niger<\/jats:italic>\n                      CECT 2907 was cloned and heterologously expressed in\n                      <jats:italic>Komagataella phaffii<\/jats:italic>\n                      . Two recombinant variants were generated: a double\u2010chain enzyme (\n                      <jats:italic>An<\/jats:italic>\n                      TanDC) and a single\u2010chain variant (\n                      <jats:italic>An<\/jats:italic>\n                      TanSC) obtained by mutating two Kex2 protease cleavage sites. Both enzymes were biochemically characterized, and the potential of\n                      <jats:italic>An<\/jats:italic>\n                      TanSC to enhance the antioxidant properties of black tea was evaluated.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Both recombinant tannases were efficiently secreted and produced in 5\u2009L bioreactors, reaching activities of 4238\u2009\u00b1\u200916\u2009U\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      (\n                      <jats:italic>An<\/jats:italic>\n                      TanDC) and 6505\u2009\u00b1\u2009362\u2009U\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      (\n                      <jats:italic>An<\/jats:italic>\n                      TanSC).\n                      <jats:italic>An<\/jats:italic>\n                      TanDC was proteolytically processed into two subunits, whereas\n                      <jats:italic>An<\/jats:italic>\n                      TanSC remained as a single\u2010chain enzyme. Both variants showed similar pH and temperature activity profiles, with maximal activity around pH\u20096.0 and 40\u2009\u00b0C.\n                      <jats:italic>An<\/jats:italic>\n                      TanSC showed improved thermal stability compared with\n                      <jats:italic>An<\/jats:italic>\n                      TanDC, although lower activity toward tannic acid was observed. Treatment of black tea infusions with\n                      <jats:italic>An<\/jats:italic>\n                      TanSC increased soluble phenolic content 1.94\u2010fold and enhanced antioxidant capacity 5.76\u2010fold and 3.12\u2010fold according to TEAC and FRAP assays, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      The engineered single\u2010chain tannase\n                      <jats:italic>An<\/jats:italic>\n                      TanSC combined improved thermal stability with effective enhancement of the antioxidant properties of black tea, supporting its potential application as a biocatalyst for the processing of tea beverages and other polyphenol\u2010rich foods. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70834","type":"journal-article","created":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T06:44:27Z","timestamp":1782801867000},"page":"8147-8158","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Engineering and application of a recombinant\n                    <scp>\n                      <i>Aspergillus niger<\/i>\n                      CECT\n                    <\/scp>\n                    2907 tannase to enhance the antioxidant activity of black tea"],"prefix":"10.1002","volume":"106","author":[{"given":"Marcos","family":"Ortega","sequence":"first","affiliation":[{"name":"Centro de Biotecnolog\u00eda Industrial, Instituto Nacional de Tecnolog\u00eda Industrial (INTI)  San Mart\u00edn Argentina"},{"name":"Instituto de Calidad Industrial, Universidad Nacional de San Mart\u00edn  San Mart\u00edn Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Franco Emanuel","family":"Vasile","sequence":"additional","affiliation":[{"name":"Instituto de Investigaciones en Procesos Tecnol\u00f3gicos Avanzados (INIPTA), CONICET\u2010UNCAUS  Presidencia Roque S\u00e1enz Pe\u00f1a Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"Matos","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda Industrial, Instituto Nacional de Tecnolog\u00eda Industrial (INTI)  San Mart\u00edn Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariela","family":"Catone","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda Industrial, Instituto Nacional de Tecnolog\u00eda Industrial (INTI)  San Mart\u00edn Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2930-9979","authenticated-orcid":false,"given":"Sonia Alejandra","family":"Wirth","sequence":"additional","affiliation":[{"name":"Laboratorio de Agrobiotecnolog\u00eda, Departamento de Fisiolog\u00eda, Biolog\u00eda Molecular y Celular, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires  Ciudad Universitaria Argentina"},{"name":"Instituto de Biodiversidad y Biolog\u00eda Experimental y Aplicada, IBBEA\u2010CONICET\u2010UBA  Ciudad Universitaria Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,29]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.envres.2021.111625"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14010079"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27030942"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules30040800"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms22179109"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules30030654"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173315"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/bs.afnr.2024.03.001"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/cpt.3547"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/jof11100722"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13399-020-01162-6"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.13924"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/md19030166"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages11040099"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2019.08.002"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2018.05.010"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/md18110546"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25040952"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmolb.2023.1211621"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-018-9519-y"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3389\/fbioe.2021.806788"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbc.2022.101758"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enzmictec.2024.110575"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/pro.5202"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enzmictec.2024.110495"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12033-021-00416-6"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2018.01.017"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2016.03.015"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1999.4405"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(76)90527-3"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(99)99017-1"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0891-5849(98)00315-3"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(99)99005-5"},{"key":"e_1_2_9_35_1","first-page":"97","article-title":"Investigation of total phenolic content and antioxidant activities of Azadirachta indica roots","volume":"4","author":"Hossain MD","year":"2014","journal-title":"Avicenna J Phytomed"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41586-024-07487-w"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gkab314"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/0378-1119(96)00153-9"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12033-014-9836-z"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cclet.2016.04.013"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.pep.2017.11.003"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1002\/prot.24649"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1038\/334528a0"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1107\/S2059798320016484"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmb.2013.04.032"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2180-8-116"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1021\/bi961779l"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2014.04.003"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.66.1.363-368.2000"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1128\/EC.3.4.1036-1048.2004"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiotec.2003.09.005"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fgb.2015.02.006"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12010-011-9258-3"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbrc.2016.12.006"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-021-05018-3"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.0c00513"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13331"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.147775"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12013-009-9043-x"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms22084027"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.pep.2004.04.016"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enzmictec.2020.109589"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1038\/srep03043"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.70834","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.70834","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.70834","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T12:00:01Z","timestamp":1788523201000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.70834"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,29]]},"references-count":62,"journal-issue":{"issue":"13","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1002\/jsfa.70834"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.70834","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,29]]},"assertion":[{"value":"2026-03-12","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-06-08","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-06-29","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}