Beta-Glycosidase Activities of Lactobacillus spp. and Bifidobacterium spp. and The Effect of Different Physiological Conditions on Enzyme Activity

Abstract

In this research, food (cheese, yoghurt) and animal (chicken) origin 39 Lactobacillus spp. and human origin (newborn faeces) three Bifidobacterium spp. were used. To designate the β-glycosidase enzyme and specific activities of the cultures, p-nitrophenyl-β-D glikopiranozit (p-NPG) was used as a substrate. The best specific activities between Lactobacilli cultures were observed at Lactobacillus rhamnosus BAZ78 (4.500 U/mg), L. rhamnosus SMP6-5 (2.670 U/mg), L. casei LB65 (3.000 U/mg) and L. casei LE4 (2.000 U/mg) strains. Bifidobacterium breve A28 (2.670 U/mg) and B. longum BASO15 (2.330 U/mg) strains belonging to the Bifidobacterium cultures had the highest specific activity capabilities. Optimization studies were performed to designate the impact of different pH, temperature, and carbon sources on the β-glucosidase enzyme of L. rhamnosus BAZ78 strain (β-Glu-BAZ78), which exhibits high specific activity. As optimum conditions, pH was detected as 7.5, the temperature as 30° C, and the carbon source as 2% glucose for the enzyme. Although the enzyme activity changed as the physiological conditions changed, the β-Glu-BAZ78 showed the highest specificity in the control groups.

Importance of Environmental Education in the Context of Natural Sustainability

“…Dynamic teaching and learning processes are important to EESD. The foundation of active learning lies in pedagogic theory, which holds that lecture-based courses have their limits (Gardiner, 1994;ACAR & Yüksekdağ, 2023). Research conducted (McLeish, 1968;Davis & Alexander, 1977;Saunders, 1980;Doris et al, 2023;Bonwell & Eison, 1991) indicates that lectures do not effectively aid students in learning, retention, problem-solving, and self-directed study.…”

Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies

“…Moreover, Ávila et al (2009) [78] reported that strains of lactic acid bacteria exhibit β-glucosidase activity and can degrade compounds like malvidin-3-O-glucoside and delphinidin-3-Oglucoside to varying extents, likely through glycosidic bond cleavage. Acar and Yüksekda g (2023) [12] compared the β-glucosidase activity of different lactic acid bacterial strains and found that it was influenced not only by the strain but also by the environmental pH and temperature. They identified an optimum condition of pH 7.5 and a temperature of 30 • C-conditions quite different from the storage conditions for the smoothies and extracts in this study.…”

“…Recent research indicates that lactic acid bacteria can produce β-glucosidase, which can hydrolyze the glycosidic bonds of anthocyanins into corresponding anthocyanidins, which are unstable and easily degraded [11]. Research comparing the β-glucosidase activity among different strains of lactic acid bacteria has shown that it depends not only on the bacterial strain but also on the pH and temperature of the environment [12]. Some recent studies have also reported that certain components in yogurt may enhance the stability of anthocyanins.…”