Preparation and Characterization of 5′-Phosphodiesterase from Barley Malt Rootlets

Hua, Jie; Huang, Kelong

doi:10.1177/1934578x1000500220

Cited by 7 publications

(10 citation statements)

References 14 publications

(13 reference statements)

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“…As noted in Figure 3b, the enzyme activity of 5'-PDE was favored by temperatures in the range of 60 to 70 °C. These results are in accordance with the results of Zou et al (2008) and Hua & Huang (2010), which also obtained an optimum 5'-PDE activity at temperatures in this range.…”

Section: Enzyme Characterizationsupporting

confidence: 92%

“…In addition, the specific activity also increased up to the maximum time studied (12h) (Figure 2f). Besides, the amount of water of the best water-rootlet ratio result (8:1) was lower in comparison to Hua & Huang (2010) results, which gives a more concentrated crude extract and reduces the cost related to enzyme concentration.…”

Section: Enzyme Extractionmentioning

confidence: 75%

“…The best results found for malt rootlet granulometry and water ratio were 80<mesh<100 and 8:1 respectively. Hua & Huang (2010) studied 5′-PDE from barley malt rootlets and their results showed that maximum total enzyme activity was obtained with the fineness of the barley rootlets larger than 120 mesh, pH 7, temperature at 20 ºC, waterrootlet ratio of 16:1 and the extraction time of 7 hours. In the present work, with the increase in the extraction time, there was an increase in the extraction of the enzyme in a linear way.…”

Section: Enzyme Extractionmentioning

confidence: 99%

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5'-Ribonucleotides production using 5'-phosphodiesterase from spent malt roots

Alves

Souza

Macieja

et al. 2021

Braz. J. Food Technol.

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5'-ribonucleotides are high value-added molecules widely used in the food and pharmaceutical industries because of their bioactive properties. The present work aims to produce a composition of 5’-ribonucleotides using spent brewer’s yeast as cheap source of RNA, and barley malt rootlets as cheap source of 5'-phosphodiesterase (5'-PDE). This is a very promising and innovative strategy because both spent yeast and malt rootles are residues of the brewing process and are closely linked in a cycle that until now is not yet commercially exploited due to lack of studies. Our results showed that extraction of 5’-PDE was mainly influenced by the fineness of the rootlets and amount of extraction solvent (water). The main molecules formed during RNA hydrolysis were 5’-ribonucleotides, which represented 85.86% of the total hydrolyzed molecules. Finally, the results of the proposed approach can generate a new perspective for the brewing industry regarding the management of its wastes, generating from them products of high added value and with a wide range of applications.

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Section: Enzyme Characterizationsupporting

confidence: 92%

Section: Enzyme Extractionmentioning

confidence: 75%

Section: Enzyme Extractionmentioning

confidence: 99%

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5'-Ribonucleotides production using 5'-phosphodiesterase from spent malt roots

Alves

Souza

Macieja

et al. 2021

Braz. J. Food Technol.

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“…Thus, applications of the enzyme in an industrial setting should be made at temperatures below 60°C. Hua and Huang (2010), in their recent study, found 5'-PDE from barley rootlets to be stable at 70°C for 420 minutes. On the other hand, Beluhan and Maric (2011), in their work on 5'-PDE from barley rootles, observed retention of 70% relative activity after 120 min of incubation at 70°C.…”

Section: Temperature Optimum and Stabilitymentioning

confidence: 92%

Characterization of crude 5’-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans

Pui

Mohammed²,

Ghazali

2020

Acta Sci Pol Technol Aliment

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Background. 5'-Phosphodiesterase (5'-PDE) is an enzyme that hydrolyzes RNA to form 5'-inosine monophosphate (5'-IMP) and 5'-guanosine monophosphate (5'-GMP). These 5'-nucleotides can function as flavor enhancers. Adzuki beans (Vigna angularis L.) are found to be high in 5'-PDE. Materials and methods. 5'-phosphodiesterase (5'-PDE) enzyme was characterized from adzuki beans, in which the optimum pH and temperature were determined. In addition, the stability of 5'-PDE was assessed at different pH and temperature. The effects of cations and EDTA were evaluated to characterize the 5'-PDE enzymes further. Results. The alkaline 5'-phosphodiesterase has an optimum pH of 8.5. This enzyme is also thermostable, with an optimum temperature of 80°C. The stability in terms of temperature and pH was also determined, and was found to be stable in the pH range of 7.0-8.5. This enzyme was found to retain more than 80% of its activity for 4 days at 60 and 65°C. In addition, the effects of 14 different metal ions, 4 types of detergents and ethylenediaminetetraacetic acid (EDTA) on 5'-PDE were studied.

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“…and cyclic guanosine monophosphate (cGMP) into their umami-tasing components, 5'-AMP and 5'-GMP, respectively. The optimum temperature for phosphodiesterases in plants is around 65°C-70°C (Hua & Huang, 2010). Therefore, during the drying process of OD120 and PR, it is possible that at the early state of drying, where temperature was not too high to inactivate the enzymes and amount of free water was sufficient for enzymatic reactions, resulting in increased 5'-AMP and 5'-GMP content, with decreased cAMP and cGMP content as shown in the heatmap (Figure 3.2B).…”

Section: Nucleotide-related Metabolitesmentioning

confidence: 99%

Exploring flavor enhancer metabolites of Chaya leaves cnidoscolus spp.

Hutasingh

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Umami, described as brothy and meat-like flavor, is one of the key factors in the successful savory food product development. It acts as a taste enhancer and improves overall acceptability. Monosodium glutamate (MSG) is the most common synthetic compound added to savory providing umami taste. Many consumers, however, have a negative attitude toward this substance. Thus, natural ingredients providing umami taste as a substitute for MSG could be beneficial for commercial purposes. Chaya (Cnidoscolus spp.) is a fast-growing and drought-resistant plant whose leaves have been widely used as a dried umami seasoning. However, the key umami substances in the leaves have not been reported. Therefore, this research aims to identify key umami compounds and to study the effects of drying methods on flavor-related substances of the chaya leaves. �To explore umami-related compounds in the leaves of two species (Cnidoscolus chayamansa and C. aconitifolius), we used a multiplatform untargeted metabolomics approach, electronic tongue, and in silico screening. The profile of nonvolatile metabolites varied between leaves of the two species and between leaf maturity stages. Young leaves exhibited the highest umami taste intensity, followed by mature and old leaves (p < 0.05). Partial least squares regression and computational molecular docking analyzes revealed five potent umami substances (quinic acid, trigonelline, alanyl-tyrosine, leucyl-glycyl-proline, and leucyl-aspartyl-glutamine) and three known umami compounds (L-glutamic acid, pyroglutamic acid, and 5'-adenosine monophosphate). The five substances were validated as novel umami compounds using an electronic tongue assay; leucyl-glycyl-proline showed synergistic effects with monosodium glutamate, enhancing the umami taste. Thus, substances contributing to the taste of chaya leaves were successfully identified, and the leaf maturation stages possessing higher umami intensity (young and mature leaves) were selected for the next study. Drying, in general, results in changes of flavor of food ingredients. Hence, the effects of different drying methods [freeze drying (FD), vacuum drying, oven drying at 50?C and 120?C (OD120), and pan roasting (PR)] on volatile and nonvolatile metabolites, umami intensity, and antioxidant properties of the young and mature chaya leaf mixture were investigated. The predominant volatile compound among all samples are aldehydes. 3-methylbutanal (malt-like odor) had the highest relative odor activity value (rOAV), while hexanal (green grass-like odor) and 2-methylbutanal (coffee-like odor) had the second highest rOAV in the FD and PR samples, respectively. The OD120 and PR samples possessed the highest concentration of umami-tasting amino acids and 5'-ribonucleotides as well as the most intense umami taste (p < 0.05), whereas FD samples exhibited the highest antioxidant capacity (p < 0.05). Ultimately, the findings contribute to fundamental knowledge and theoretical evidence for the production and use of dried chaya leaves as a natural umami flavoring. In addition, this study can be used as a model to identify key umami substances in other food ingredients.

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Preparation and Characterization of 5′-Phosphodiesterase from Barley Malt Rootlets

Cited by 7 publications

References 14 publications

5'-Ribonucleotides production using 5'-phosphodiesterase from spent malt roots

5'-Ribonucleotides production using 5'-phosphodiesterase from spent malt roots

Characterization of crude 5’-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans

Exploring flavor enhancer metabolites of Chaya leaves cnidoscolus spp.

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