Inulinase Activity of Extracellular Protein of Lactobacillus casei AP in Different Growth Conditions

2020 ◽  
Vol 840 ◽  
pp. 101-106
Author(s):  
Nur Kusmiyati ◽  
Sunarti Sunarti ◽  
Tutik Dwi Wahyuningsih ◽  
Widodo Widodo
Keyword(s):  
Lactobacillus Casei ◽  
Growth Conditions ◽  
Extracellular Protein ◽  
Optimum Activity ◽  
Inulinase Activity ◽  
Hydrolysis Of

Inulinase is an enzyme that catalyzes the reaction involving the hydrolysis of inulin into fructose and/or small fructooligosaccharides by cutting the β-2,1 terminal. The present study aimed to determine the inulolytic activity of extracellular inulinase, extracted from L. casei AP, when grown under different conditions. Extracellular inulinase was extracted from the growth supernatant of L. casei AP, following which the extract was subjected to the qualitative inulinase test; inulinase activity was determined under growth conditions involving different combinations of pH and temperature. The results showed that L. casei AP had inulinolytic ability; therefore, it degraded inulin both in inulin media and inulin extract. The optimum activity of inulinase occurred at the combination of a temperature of 41 °C and pH of 5, with the activity of 20.53 in inulin media and 17.73 in inulin extract.

scholarly journals Principles of RNA and nucleotide discrimination by the RNA processing enzyme RppH

2020 ◽  
Vol 48 (7) ◽  
pp. 3776-3788 ◽  
Author(s):  
Ang Gao ◽  
Nikita Vasilyev ◽  
Abhishek Kaushik ◽  
Wenqian Duan ◽  
Alexander Serganov
Keyword(s):  
Rna Processing ◽  
Reaction Rates ◽  
Growth Conditions ◽  
Rna Degradation ◽  
Nudix Hydrolase ◽  
X Ray ◽  
E Coli ◽  
Cellular Processes ◽  
Protein Factor ◽  
Hydrolysis Of

Abstract All enzymes face a challenge of discriminating cognate substrates from similar cellular compounds. Finding a correct substrate is especially difficult for the Escherichia coli Nudix hydrolase RppH, which triggers 5′-end-dependent RNA degradation by removing orthophosphate from the 5′-diphosphorylated transcripts. Here we show that RppH binds and slowly hydrolyzes NTPs, NDPs and (p)ppGpp, which each resemble the 5′-end of RNA. A series of X-ray crystal structures of RppH-nucleotide complexes, trapped in conformations either compatible or incompatible with hydrolysis, explain the low reaction rates of mononucleotides and suggest two distinct mechanisms for their hydrolysis. While RppH adopts the same catalytic arrangement with 5′-diphosphorylated nucleotides as with RNA, the enzyme hydrolyzes 5′-triphosphorylated nucleotides by extending the active site with an additional Mg2+ cation, which coordinates another reactive nucleophile. Although the average intracellular pH minimizes the hydrolysis of nucleotides by slowing their reaction with RppH, they nevertheless compete with RNA for binding and differentially inhibit the reactivity of RppH with triphosphorylated and diphosphorylated RNAs. Thus, E. coli RppH integrates various signals, such as competing non-cognate substrates and a stimulatory protein factor DapF, to achieve the differential degradation of transcripts involved in cellular processes important for the adaptation of bacteria to different growth conditions.

scholarly journals Distribution, purification and properties of 1-aspartamido-β-N-acetylglucosamine amidohydrolase

1969 ◽  
Vol 115 (4) ◽  
pp. 709-715 ◽  
Author(s):  
J. Conchie ◽  
I. Strachan
Keyword(s):  
Rat Liver ◽  
Aqueous Extract ◽  
Mammalian Species ◽  
Prolonged Incubation ◽  
Optimum Activity ◽  
Purification And Properties ◽  
Hydrolysis Of

1. The activity of the enzyme that splits 2-acetamido-1-l-β-aspartamido-1,2-dideoxy-β-d- glucose (1-aspartamido-β-N-acetylglucosamine) was measured in tissues from different mammalian species. 2. The enzyme from an aqueous extract of rat liver was purified 150-fold in 56% yield. 3. Optimum activity for the hydrolysis of 1-aspartamido-β-N-acetylglucosamine was at pH7, and ammonia and N-acetylglucosamine were liberated in equimolar amounts. At pH8·5, 1-amino-N-acetylglucosamine was the only sugar produced after short periods of incubation. On prolonged incubation there was spontaneous liberation of ammonia from this compound. 4. It is concluded that the enzyme is an amidase.

Hydrolysis of β-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis

1999 ◽  
Vol 64 (5) ◽  
pp. 899-902 ◽  
Author(s):  
L. Parra ◽  
P. Fernandez Palencia ◽  
V. Casal ◽  
T. Requena ◽  
C. Pelaez
Keyword(s):  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Whole Cells ◽  
Hydrolysis Of

Optimization of Solid State Fermentation to Improve the Degree of Hydrolysis Soybean Meal Protein

2013 ◽  
Vol 690-693 ◽  
pp. 1239-1242
Author(s):  
Feng Jia ◽  
Bing Qian Han ◽  
Jun Jun Guan ◽  
Guo Hao Yang ◽  
Jin Shui Wang ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Growth Conditions ◽  
Degree Of Hydrolysis ◽  
Optimum Conditions ◽  
Meal Protein ◽  
Hydrolysis Of

In this study, the optimization of soybean meal by solid state fermentation was investigated using temperature of start, the ratio of material to water and inoculums concentration. This work showed that temperature and moisture are the factors that most strongly influence SSF byBacillus subtilisBS-GA15 using soybean meal as substrate. The growth conditions that optimize degree of hydrolysis production are temperature of start at 30 °C, soybean meal and water at a ratio of 1:1.0(w/w), and inoculums concentration at 10%. In optimum conditions degree of hydrolysis of 13.14% was obtained.

scholarly journals Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

2001 ◽  
Vol 91 (3) ◽  
pp. 478-487 ◽  
Author(s):  
S. Fadda ◽  
G. Vignolo ◽  
M.-C. Aristoy ◽  
G. Oliver ◽  
F. Toldra
Keyword(s):  
Lactobacillus Casei ◽  
Curing Conditions ◽  
Meat Proteins ◽  
Hydrolysis Of

scholarly journals Purification and characterization of β-Fructosidase with inulinase activity from Aspergillus niger - 245

1998 ◽  
Vol 41 (3) ◽  
pp. 288-295
Author(s):  
Vinícius D'Arcadia Cruz ◽  
Juliana Gisele Belote ◽  
Claudia Dorta ◽  
Luíza Helena Oliveira dos Santos ◽  
Cláudia Regina Andriolo ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Invertase Activity ◽  
Inulinase Activity ◽  
Km Value ◽  
Good Potential ◽  
Chicory Inulin ◽  
Different Origins ◽  
Hydrolysis Of ◽  
Assay Conditions

Aspergillus niger - 245, a strain isolated from soil samples showed good β-fructosidase activity when inoculated in medium formulated with dahlia extract tubers. The enzyme was purified by precipitation in ammonium sulphate and percolated in DEAE-Sephadex A-50 and CM-cellulose columns, witch showed a single peack in all the purification steps, maintaining the I/S ratio between 0.32 to, 0.39. Optimum pH for inulinase activity (I) was between 4.0 - 4.5 and for invertase activity (S) between 2.5 and 5.0. The optimum temperature was 60O.C for both activities and no loss in activity was observed when it was maintained at this temperature for 30 min. The Km value was 1.44 and 5.0, respectively, for I and S and Vm value 10.48 and 30.55, respectively. The I activity was strongly inhibited by Hg2+ and Ag+ and 2 x 10-3 M of glucose, but not by fructose at the same concentration. The enzyme showed an exo-action mechanism, acting on the inulin of different origins. In assay conditions total hydrolysis of all the frutans was obtained, although it has shown larger activity on the chicory inulin than that one from artichoke Jerusalem and dahlia, in the first 30 min. The obtained results suggested that the enzyme presented good potential for industrial application in the preparing the fructose syrups

scholarly journals The glycolipids of Lactobacillus casei A.T.C.C. 7469

1968 ◽  
Vol 107 (4) ◽  
pp. 491-496 ◽  
Author(s):  
N. Shaw ◽  
K. Heatherington ◽  
J Baddiley
Keyword(s):  
Fatty Acids ◽  
Lactobacillus Casei ◽  
Octadecenoic Acid ◽  
Deae Cellulose ◽  
Minor Component ◽  
Gas Liquid Chromatography ◽  
Chloroform Methanol ◽  
Hydrolysis Of ◽  
Lactobacillic Acid ◽  
Acetate Form

1. The lipids were extracted from Lactobacillus casei A.T.C.C. 7469 with chloroform–methanol mixtures. The glycolipids were obtained by chromatography on silicic acid and DEAE-cellulose (acetate form). 2. Hydrolysis of the glycolipids with alkali gave two glycerol glycosides and a mixture of fatty acids. 3. The glycosides were separated and their structures elucidated. The major component was O-α-d-galactopyranosyl-(1→2)-O-α-d-glucopyranosyl-(1→1)-glycerol and the minor component O-α-d-glucopyranosyl-(1→6)-O-α-d-galactopyranosyl-(1→2)-O-α-d-glucopyranosyl-(1→1)-glycerol. 4. Analysis of the fatty acids by gas–liquid chromatography showed that they were predominantly palmitic acid, octadecenoic acid and lactobacillic acid.

scholarly journals Aplicación Biotecnológica En La Obtención De Un Simbiótico Encapsulado A Base De Diferentes Niveles De Inulina Y (Lactobacillus Casei)/Biotechnological Application in Obtaining a Simbiotic Encapsulated by Different Levels of (Lactobacillus Casei) and Inu

2020 ◽  
Author(s):  
Sandra Paola ◽  
Silva Puzma ◽  
Cesar Iván ◽  
Flores Mancheno ◽  
Iván Patricio ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Experimental Unit ◽  
Unit Size ◽  
Drying Method ◽  
Biotechnological Application ◽  
High Concentration ◽  
Atomization Process ◽  
Hydrolysis Of ◽  
Different Levels

En los Laboratorios de Biotecnología de la Facultad de Ciencias de la Escuela Superior Politécnica de Chimborazo y de la Universidad Técnica Particular de Loja, se evaluó la combinación de 6 tipos de simbióticos encapsulados mediante el método Spray Drying, aplicando para cada uno un diseño completamente al azar en arreglo bifactorial, con 10 repeticiones por tratamiento y un tamaño de unidad experimental de 200 ml, utilizando (50, 100 y 150) mg de (Lactobacillus casei) combinados con (40 y 80) mg de Inulina, determinándose estadísticamente la mejor combinación con 150 mg de (Lactobacillus casei) y 80 mg de Inulina ya que presentó una mayor cantidad de bacterias ácido lácticas 2.99 E+06 UFC/g, en tanto que en el proceso de atomización se reportó una disminución de estas frente al conteo inicial debido a que la Inulina actúa como tampón frente a lo elevados ∘Brix de la biomasa resultado de la alta concentración de maltodextrina (1:3), mientras que por efecto del material encapsulante que es obtenido por hidrolisis de almidón la densidad se encuentra en una media de 0.66 g/ml que es relativamente bajo y un pH dentro de los rangos de neutralidad, además se observó que las variables de estudio no tuvieron una influencia frente a la adición cantidades inulina si no por otros factores antes mencionados, por lo que se recomienda realizar micrografía eléctrica de barrido (E-SEM) de los polvos para profundizar en el análisis y de igual manera la utilizar la micro encapsulación en distintas matrices alimentarias. In the Biotechnology Laboratories of the Faculty of Sciences of the Higher Polytechnic School of Chimborazo and of the Private Technical University of Loja, the combination of 6 types of symbiotic encapsulated by the Spray Drying method was evaluated, applying for each one a completely chance in a bifactorial arrangement, with 10 repetitions per treatment and an experimental unit size of 200 ml, using (50, 100 and 150) mg of (Lactobacillus casei) combined with (40 and 80) mg of Inulin, statistically determining the best combination with 150 mg of (Lactobacillus casei) and 80 mg of Inulin since it presented a greater quantity of lactic acid bacteria 2.99 E + 06 CFU / g, while in the atomization process a decrease of these compared to the initial count was reported due to that Inulin acts as a buffer against the high ∘Brix of the biomass resulting from the high concentration of maltodextrin (1: 3), while by effect of the encapsulant material that is obtained by hydrolysis of starch the density is found in an average of 0.66 g / ml that is relatively low and a pH within the ranges of neutrality, in addition it was observed that the study variables did not have an influence on the addition of inulin amounts if not by other factors mentioned above, so it is recommended to perform scanning electric micrography (E-SEM) of the powders to deepen the analysis and in the same way to use the micro encapsulation in different dietary matrices. Palabras claves: Simbiótico, Encapsulamiento, Lactobacillus casei, Inulina. Keywords: Symbiotic, Encapsulation, Lactobacillus casei, Inulin.

scholarly journals Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases

1993 ◽  
Vol 2 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anne Pihlanto-Leppälä ◽  
Eero Pahkala ◽  
Veijo Antila
Keyword(s):  
Proteolytic Activity ◽  
Lactobacillus Casei ◽  
Terminal Region ◽  
Lactobacillus Helveticus ◽  
Cell Free Extract ◽  
Enzyme Substrate ◽  
A Cell ◽  
Substrate Ratio ◽  
Almost All ◽  
Hydrolysis Of

The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study were chymosin, plasmin and trypsin, as well as a cell-free extract from three Lactobacillus helveticus and nine Lactobacillus casei strains. The findings showed that the bond most sensitive to the proteolytic activity of chymosin was the Phe 105-Met 106. After 24 hours of hydrolysis a few other bonds in the casein macropeptide were also cleaved. Plasmin was found to have weak proteolytic activity under the conditions of this study. When the enzyme-substrate ratio was raised from 1:200 to 1:50, a few peptides were released from the N-terminal region. Trypsin was found to hydrolyze several κ-casein bonds, and peptides were released from almost all regions of the protein. The proteases of Lactobacillus had less effect than chymosin, plasmin or trypsin. The strains could be divided into three categories. L. helveticus strains had activity on bonds in the mid-section and C-terminal region, L. casei strains EB, P3, P8 and A 1 had activity on bonds in the N- and C-terminal regions, while L. casei A5 and M9 had activity only on bonds in the C-terminal region.

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