Oxalic acid and oxalate oxidase enzyme in Costus pictus D. Don

Abstract

The leaves of Costus pictus are sour in taste due to the presence of oxalic acid in the leaves. Different stages of leaves were collected and the samples were designated as stage one, stage two and stage three. It was found that oxalate content and oxalate oxidase activity were maximum in second leaf stage followed by first leaf stage and third leaf stage. Drying causes substantial loss of oxalate content and complete loss of oxalate oxidase activity. With various solvents water recovered more oxalate followed by methanol and ethanol while oxalate oxidase activity was maximum in ethanol followed by methanol and water. The ethanol or methanol extract of second leaf stage of C. pictus can be used for isolating active principles. The oxalate oxidase from C. pictus can be used as a cheap source of oxalate oxidase enzyme which is used in oxalate determination in biological fluids. Moreover, the sensitivity of oxalate determination employing oxalate oxidase from C. pictus will be more as oxalate oxidase in C. pictus has K m 20 times lesser than the oxalate oxidase enzyme from barley seedling.

Next generation sequencing and de novo transcriptome analysis of Costus pictus D. Don, a non-model plant with potent anti-diabetic properties

“…The reported SNPs and SSRs could be used as molecular markers for the construction of genetic linkage maps in the future. Substantial quantities of oxalate content and oxalate oxidase activity were reported in fresh leaf extracts [58]. The annotation results, however, did not pick up oxalate oxidase or oxaloacetate acetylhydrolase (enzyme involved in conversion of oxaloacetate to oxalate) in our transcripts.…”

Production of Oxalate Oxidase from Endophytic Ochrobactrum intermedium CL6

“…Comparison of specific activity of oxalate oxidase from Ochrobactrum intermedium CL6 and other sources suggests that specific activity of oxalate oxidase obtained in the present study is 0.454 Umg -1 (Table 1), which is much higher than that of other microbial sources 10 as well as plant sources [34][35][36] . The total enzyme activity from wheat seedling and barley roots is also lower than the total enzyme activity obtained from the culture supernatant of Ochrobactrum intermedium CL6.…”