The ultrasound technology for modifying enzyme activity

Rojas, Meliza Lindsay; Trevilin, Júlia Hellmeister; Augusto, Pedro Esteves Duarte

doi:10.17268/sci.agropecu.2016.02.07

Cited by 29 publications

(14 citation statements)

References 32 publications

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“…The outcome from this study is consistent with Rojas, Hellmeister Trevilin, Augusto, and Esteves (2016), who studied the effect of ultrasound cavitation on POD, and reported that the activity of POD declined as a result of conformational changes upon sonolysis.…”

Section: Effect Of Different Pretreatment Methods On the Percentagesupporting

confidence: 90%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Effect Of Different Pretreatment Methods On the Percentagesupporting

confidence: 90%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…However, no studies are available for the activation of linamarase by ultrasonic treatment. Contrarily, a decrease in enzymes activity by ultrasound has been observed (Islam, Zhang, & Adhikari, 2014;Lindsay Rojas, Hellmeister Trevilin, & Augusto, 2016). Hence, ultrasonic treatment effects may differ with the intensity and frequency, type of enzyme, and inhibiting or activating factors (Kwiatkowska et al, 2011).…”

Section: Toxicology and Chemical Food Safetymentioning

confidence: 99%

Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments

Latif

Zimmermann

Barati

et al. 2019

Journal of Food Science

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Cassava leaves are a valuable source of protein but the cyanogenic potential limits their use as food and feed. Four different treatments were investigated to detoxify cassava leaves. Thermal (55 °C for 6 hr), sodium bicarbonate (0.4% NaHCO3, 55 °C for 6 hr), enzymatic (0.32% Multifect® GC Extra, 4 hr), and ultrasonic treatments (500 W, 35 kHz, 55 °C, 0.25 hr) reduced the total cyanide (µg HCN equivalents per g fresh leaf or ppm) content by 90%, 93%, 82%, and 84% while the cyanide content reduction in the respective controls was 85%, 90%, 79%, and 84%, respectively. The sodium bicarbonate treatment was found to be the most effective treatment. Therefore, it was further optimized by varying time and temperature. A significant effect on the cyanide content was observed by changing the incubation time while no significant effect of temperature was noticed. Nevertheless, extended incubation time during sodium bicarbonate treatment reduced ascorbic acid content by 7% and 39% when leaves were incubated with sodium bicarbonate for 0.5 hr and 48 hr, respectively. Practical Application Cyanogenic glucosides are the major toxic compound in cassava leaves, which limits their use as food and feed. The methods proposed in this study can be used to detoxify cassava leaves, which are generally considered as an inferior by‐product. Hence, detoxified cassava leaves may contribute to fulfil world protein demand in an eco‐sustainable way.

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“…In addition, the authors observed that the US increased products formation when combined with lower temperatures (40-60°C), indicating that the effect of ultrasound on the AMG is dependent of the equipment type, the conditions applied and the form applied (only in the enzymatic solution or in the reactions carried out under ultrasound). In fact, even the same amount of added ultrasonic energy, though considering different systems, can result in opposite behaviour (Rojas, Trevilin, & Augusto, 2016), due to differences on the acoustic field distribution.…”

Section: Effect Of Ultrasonic Processing On Enzyme Activitymentioning

confidence: 99%

Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications

et al. 2020

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This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was evaluated under optimal (65°C/ pH = 4.5) and non-optimal conditions of temperature and pH and its stability was evaluated during storage at 8°C. The enzyme solution was processed at 9.5 W L-1, 40 kHz, 23°C and at pH 3.5, 4.5, and 5.5, for up to 120 min. The activity was measured at 35, 65 and 80°C. The US process was able to increase, reduce or not alter the enzymatic activity, depending on the conditions applied. These modifications depended on the pH of the enzyme solution, the ultrasound processing time and the activity temperature. In different ultrasound conditions, mainly at 35 and 65°C, the enzyme activity did not change, demonstrating that this technology can be used for other purposes, such as microbial inactivation, without affecting the enzyme. The activity increase (up to 15%) occurred under non-optimal pH and temperature conditions (pH 3.5 or 5.5/ 80°C), suggesting that ultrasound promoted stabilization and enzymatic protection. This result is interesting in the starch saccharification, which requires the enzymatic reaction at high temperatures. Therefore, such results can increase the application range of this enzyme in different industrial applications.

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The ultrasound technology for modifying enzyme activity

Cited by 29 publications

References 32 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments

Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications

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