Use of DEAE cellulose adsorbed and crosslinked white radish (Raphanus sativus) peroxidase for the removal of α-naphthol in batch and continuous process

2010 ◽  
Vol 64 (1) ◽  
pp. 27-31 ◽  
Author(s):  
Humaira Ashraf ◽  
Qayyum Husain
Keyword(s):  
Raphanus Sativus ◽  
Continuous Process ◽  
Deae Cellulose ◽  
White Radish

scholarly journals Purification and partial characterization of white radish (Raphanus sativus L. var. Long white) peroxidase from cell suspension culture extract

2010 ◽  
pp. 1-16
Author(s):  
Sri Pudjiraharti ◽  
Andi Tenri Adjeng Karossi
Keyword(s):  
Suspension Culture ◽  
Cell Suspension ◽  
Cell Suspension Culture ◽  
Raphanus Sativus ◽  
Deae Cellulose ◽  
Culture Technique ◽  
Enzyme Linked Immunosorbent Assay ◽  
Main Band ◽  
Raphanus Sativus L ◽  
White Radish

Peroxidase mainly Horseradish peroxidase (HRP) has been widely used as a component of clinical diagnostic reagent for Enzyme Linked Immunosorbent Assay (ELISA) technique. White radish (Raphanus sativus L.) was found as another source of peroxidase . In this study, white radish was used for the production of peroxidase by cell suspension culture technique. Isolation of the enzyme was conducted by ammonium sulfate precipitation followed by purification using DEAE-Cellulose column chromatography eluted with 0.01 M phosphate buffer, pH 7.5 and 0-0.5 M NaCl gradient. A major peak of protein having the highest activity and purity 25 folds compared to the crude enzyme was observed. This protein was partially characterized. SDS-Polyacrilamide gel electrophoresis showed one main band with molecular weight of 47.000 Da. This white radish peroxidase (WRP) is a very efficient enzyme with demonstrated maximum activity at temperature 55°C and pH 7.5 as well as a Km 76.6 μg/mL and Vmax 275 μg/mL/ minute toward hydrogen peroxide as substrate and pyrogallol as hydrogen donor.

scholarly journals Protection of Kyo-yasai (heirloom vegetables in Kyoto) from extinction: a case of Sabaka-daikon (Japan's heirloom white radish, Raphanus sativus ) in Maizuru, Japan

2017 ◽  
Vol 4 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Takako Nakamura ◽  
Yasushi Nakamura ◽  
Azusa Sasaki ◽  
Masami Fujii ◽  
Koji Shirota ◽  
...  
Keyword(s):  
Raphanus Sativus ◽  
White Radish

Novel glucosinolate composition lacking 4-methylthio-3-butenyl glucosinolate in Japanese white radish (Raphanus sativus L.)

2015 ◽  
Vol 128 (10) ◽  
pp. 2037-2046 ◽  
Author(s):  
Masahiko Ishida ◽  
Tomohiro Kakizaki ◽  
Yasujiro Morimitsu ◽  
Takayoshi Ohara ◽  
Katsunori Hatakeyama ◽  
...  
Keyword(s):  
Raphanus Sativus ◽  
Raphanus Sativus L ◽  
White Radish

scholarly journals USING CELLULASE TO IMPROVE THE EXTRACTION EFFICIENCY OF THE ANTIOXIDANT COMPOUNDS FROM WHITE RADISH (Raphanus sativus L.) POWDER

2018 ◽  
Vol 54 (4A) ◽  
pp. 48
Author(s):  
Pham Thi Kim Ngoc
Keyword(s):  
Antioxidant Activity ◽  
Raphanus Sativus ◽  
Control Sample ◽  
Enzyme Concentration ◽  
Antioxidant Compounds ◽  
Extraction Temperature ◽  
Assisted Extraction ◽  
Raphanus Sativus L ◽  
Electron Microscopy Analysis ◽  
White Radish

White radish (Raphanus sativus L.) is an edible root vegetable of the Brassicaceae family. It is cultivated and consumed all over the world. Nowadays, radishes are used and eaten by many people in their daily meals. Some studies showed that it has a high content of antioxidant compounds. In this study, we used enzyme - assisted extraction (EAE) to produce an antioxidant - rich extract. The antioxidant activity of the extract was determined by the ABTS radical cation scavenging capacity. The optimal extraction conditions of the antioxidant compounds from white radish were: enzyme concentration of 1.75 % (v/w), extraction time of 81 minutes, pH 4.56 and extraction temperature of 48 oC. As a result, the antioxidant activity of the extract was 0.1594 ± 0.033 m Moltrolox equivalent antioxidant capacity (TEAC)/g and 161 % higher than that of the control sample(CE).Furthermore, SEM (scanning electron microscopy) analysis result showed that there was a difference in the surface structure of white radish powder after being extracted by CE and EAE.

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