Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

Paramita, Vita; Yulianto, Mohamad Endy

doi:10.5539/jfr.v2n2p65

Cited by 8 publications

(7 citation statements)

References 18 publications

(19 reference statements)

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“…This application can avoid the curing process on vanillin formation and extraction. Vanillin content of vanilla green pods was found higher by treating the vanilla green pods at 30°C (376 ppm) than treating at 40 °C (178 ppm) [6].…”

Section: Effect Of Immobile Isolated Enzymes From Rumen Liquid By Usimentioning

confidence: 82%

Effect of immobile isolated enzymes from rumen liquid by using alginate matrices on the bay leaf extraction

Paramita

Yulianto

Yohana

et al. 2015

AIP Conference Proceedings

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BSTRACTAbstract.This research aims to develop the enzymatically of bay leaves phytochemical extraction process. The novelty and the main innovations of this research is the development of extraction process by using enzymatic extractor and isolate the enzymes from rumen liquid to shift the equilibrium phase, increase the extraction rate and increase the extraction yield. The activity of rumen liquid enzyme was represented by the activity of cellulase and protease. The analyze of total flavonoid content was performed by using UV-Vis Spectrofometry. The activity of immobilized enzyme of cellulase (0.080.00 U/ml) was lower than the un-immobilized one (0.230.00 U/ml). However, there was no difference activity of the immobilized (0.750.00 U/ml) and un-immobilized (0.760.01 U/ml) of protease. The model of mass transfer of un-immobilized enzyme can be fitted on the experimental data, however the model of mass transfer of immobilized enzyme did not match with the experimental data. The mass transfer coefficient of enzymatic extraction flavonoids bay leaf without immobilization was 0.17167 s -1 which greater than the reported value of obtained KLa from extraction by using electric heating.

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Section: Effect Of Immobile Isolated Enzymes From Rumen Liquid By Usimentioning

confidence: 82%

Effect of immobile isolated enzymes from rumen liquid by using alginate matrices on the bay leaf extraction

Paramita

Yulianto

Yohana

et al. 2015

AIP Conference Proceedings

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“…The amylase, SUS and SPS are the plant enzymes thought to play a positive role in cell wall synthesis [23–26], while the beta-glucosidase and pectinesterase are considered to degrade the cell wall [27, 28]. The change of expression levels of related genes in this pathway exactly demonstrated the cell wall was facilitated to generate during the asexual embryo differentiation process.…”

Section: Discussionmentioning

confidence: 99%

Comparative transcriptome analysis of two reproductive modes in Adiantum reniforme var. sinense targeted to explore possible mechanism of apogamy

Chen

2019

BMC Genet

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Background Apogamy is a unique asexual reproduction in the ferns, in which somatic cells of gametophytes go through dedifferentiation and then differentiate into haploid sporophytes bypassing fertilization. Restricted to the lack of genomic information, molecular mechanisms of apogamy have remained unclear. Comparative transcriptome analysis was conducted at six stages between sexual reproduction and apogamy in the fern Adiantum reniforme var. sinense , in an effort to identify genes and pathways that might initiate the asexual reproduction. Results Approximately 928 million high-quality clean reads were assembled into 264,791 unigenes with an average length of 615 bp. A total of 147,865 (55.84%) unigenes were successfully annotated. Differential genes expression analysis indicated that transcriptional regulation was more active in the early stage of apogamy compared to sexual reproduction. Further comparative analysis of the enriched pathways between the early stages of the two reproductive modes demonstrated that starch and sucrose metabolism pathway responsible for cell wall was only significantly enriched in asexual embryonic cell initiation. Furthermore, regulation of plant hormone related genes was more vigorous in apogamy initiation. Conclusion These findings would be useful for revealing the initiation of apogamy and further understanding of the mechanisms related to asexual reproduction. Electronic supplementary material The online version of this article (10.1186/s12863-019-0762-8) contains supplementary material, which is available to authorized users.

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“…Although no more vanillin was released after 96 h of endogenous hydrolysis, 7.62 g of glucovanillin was present in the vanilla extract, probably indicating inefficient b-glucosidase activity and the need to reinforce enzymatic activity to assure complete vanillin release. Several studies that used enzymes to extract intracellular metabolites from plants point to the cellulosic structures as a physical barrier to complete extraction (Waliszewski et al 2007;Frenkel et al 2010;Paramita and Yulianto 2013). Besides, it was reported that b-glucosidase and glucovanillin are commonly present in different cellular compartments, making glucovanillin and b-glucosidase interaction difficult (Odoux et al 2003).…”

Section: Endogenous Enzymatic Hydrolysismentioning

confidence: 99%

“…In addition, hydrolysis of glycosylated odor-active compounds is carried out through enzymatic rather than chemical catalysis, which results in low vanillin extraction during the process (Pérez-Silva et al 2011). Moreover, aromatic compounds, including vanillin, are trapped inside cellulosic structures of the vanilla pods, which block complete extraction, and a lower quality vanilla extract is produced (Waliszewski et al 2007;Frenkel et al 2010;Paramita and Yulianto 2013). Other studies have shown gradients of increasing-decreasing concentrations of glucovanillin, b-glucosidase, polyphenol oxidase (EC 1.14.18.1) (PPO) and peroxidase (EC 1.11.1.7) (POD) in the green vanilla beans.…”

Section: Introductionmentioning

confidence: 99%

Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

et al. 2018

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Endogenous and exogenous enzymatic hydrolysis carried out to obtain vanilla extracts with higher concentrations of vanillin using green vanilla beans. Sequences initiated with freezing of green vanilla beans at - 1 °C for 24 h, followed by endogenous hydrolysis under optimal β-glucosidase activity at 4.2 and 35 °C for 96 h, exogenous hydrolysis with Crystalzyme PML-MX at pH 5.0 and 40 °C for 72 h, and ethanol extraction at 40% (v v) for 30 days. In the proposed method, 200 g of fresh green vanilla beans with 84% moisture (32 g dry base) were used to obtain a liter of single fold vanilla extract. This method allowed the release of 82.57% of the theoretically available vanillin from its precursor glucovanillin with 5.78 g 100 g green vanilla beans (dry base). Vanillic acid, -hydroxybenzaldehyde and vanillyl alcohol were also released and found in commercial and enzymatic extracts. Glucovanillin was detected in commercial and traditional extracts but was absent in enzymatic extracts, indicating incomplete hydrolysis during the curing process. An in vitro assay was conducted to determine if the presence of peroxidase during hydrolysis might affect overall vanillin concentration. Results showed that POD can use vanillin as a substrate under conditions similar to those in which hydrolysis was conducted (pH 5.0 and 50 °C), possibly explaining why vanillin concentration was not complete at the end of the process.

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Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

Cited by 8 publications

References 18 publications

Effect of immobile isolated enzymes from rumen liquid by using alginate matrices on the bay leaf extraction

Effect of immobile isolated enzymes from rumen liquid by using alginate matrices on the bay leaf extraction

Comparative transcriptome analysis of two reproductive modes in Adiantum reniforme var. sinense targeted to explore possible mechanism of apogamy

Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

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