Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis

Kapnoor, Shankar S.; Mulimani, V. H.

doi:10.1590/s1516-89132010000100026

Cited by 24 publications

(19 citation statements)

References 27 publications

(17 reference statements)

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“…Determination of β-glucuronidase (EC 3.2.1.31) was based on the Kapnoor and Mulimani methodology [ 88 ]. The test was prepared by withdrawing from the bioreactor 200 μL of the contents, to which phosphate buffer (pH 7.0) and NaCl (0.1 M) were added.…”

Section: Methodsmentioning

confidence: 99%

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

et al. 2021

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Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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Section: Methodsmentioning

confidence: 99%

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

et al. 2021

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“…Earlier investigations on fungal α-galactosidases for elimination of RFOs from soymilk had shortcomings such as low reaction temperatures or extended incubation time owing to unsatisfactory thermostability or lack of thorough enzymatic hydrolysis. [ 12 , 31 ]. α-Galactosidases from Termitomyces eurrhizus have good thermostability and completely hydrolyse oligosaccharides.…”

Section: Discussionmentioning

confidence: 99%

Hydrolysis of Oligosaccharides by a Thermostable α-Galactosidase from Termitomyces eurrhizus

Zhang

Wang

et al. 2015

IJMS

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The genus of Termitomyces purchased from the market has been identified as Termitomyces eurrhizus using the Internal Transcribed Spacer (ITS) method. An α-galactosidase from T. eurrhizus (TEG), a monomeric protein with a molecular mass of 72 kDa, was purified 146 fold by employing ion exchange chromatography and gel filtration. The optimum pH and temperature was 5.0 and 60 °C, respectively. TEG was stable over pH 2–6, and also exhibited good thermostablility, retaining 100% of the original activity after incubation at 60 °C for 2 h. Inhibition of the enzyme activity by N-bromosuccinimide (NBS) constituted evidence for an essential role of tryptophan in the catalytic action of the isolated enzyme. Besides 4-nitro-phenyl α-d-galactophyranoside (pNPGal), natural substrates could also be effectively hydrolyzed by TEG. Results of thin-layer chromatography (TLC) revealed complete enzymatic hydrolysis of raffinose and stachyose to galactose at 50 °C within 6 h. These properties of TEG advocate its utilization for elevating the nutritional value of soymilk.

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“…Alpha-galactosidase (EC 3.2.1.22) is an exoglycosidase that catalyzes the degradation of terminal α-1, 6-linked-d-galactose residues from simple galactose-containing oligosaccharides such as melibiose, raffinose, stachyose, verbascose and ajugose, as well as more complex polysaccharides including galactomannans (Kapnoor & Mulimani 2010). A characteristic α-galactosidic bond between sucrose and galactose is very important as humans do not possess the α-galactosidase enzyme that is necessary for hydrolysing the bond typical of these oligosaccharides.…”

Section: α-Galactosidasesmentioning

confidence: 99%

“…The culture (or growth) media exert a remarkable impact on induction of enzyme production (Alazzeh et al 2009;Kapnoor & Mulimani 2010). Generally speaking, α-galactosidases are usually secreted in the culture media which contain galactooligosaccharides.…”

Section: Reviewmentioning

confidence: 99%

Present status on removal of raffinose family oligosaccharides - a Review

Zhang¹,

Song²,

Mei³

et al. 2019

Czech J. Food Sci.

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Raffinose family oligosaccharides (RFOs) are α-galactosyl derivatives of sucrose or glucose. They are found in a large variety of seeds from many different families such as beans, vegetables and whole grains. Due to absence of α-galactosidase in the digestive tract of humans and other monogastric animals, RFOs are responsible for intestinal disturbances (flatulence) following the ingestion of legume-derived products. Structural relationships of RFOs and their enzymatic degradation mechanism are described. Concentration and distribution from various seed sources are introduced. The present status on removal of the RFOs (such as soaking, cooking, germination, and addition of α-galactosidase) is summarized. At the meantime, α-galactosidases from botanic and microbial sources and their partial enzymatic properties are also presented in detail. Based on a comparison of various removal treatments, the microbial α-galactosidases are thought as the most optimum candidate for removing RFOs in legumes, and the ideal system for the RFO removal is proposed.

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Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis

Abstract: ABSTRACT

Cited by 24 publications

References 27 publications

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Hydrolysis of Oligosaccharides by a Thermostable α-Galactosidase from Termitomyces eurrhizus

Present status on removal of raffinose family oligosaccharides - a Review

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