Effect Of Enzymatic Treatment Research Articles

Enzymatic treatment improves the antioxidant and antiproliferative activities of Adenanthera pavonina L. seeds

Abstract We evaluated the effect of enzymatic treatment by amylase, cellulase and protease on antioxidant and antiproliferative activities of Adenanthera pavonina L. seeds. The effect was evaluated by using an experimental mixture design. The results showed that the antioxidant activity of the seeds increased after the enzymatic treatment. The enzymatic treatment using protease and cellulase (1:1, v/v) showed the highest values of antioxidant activity due to the increase of phenolic compounds content, mainly phenolic acids. The antiproliferative activity of the extract obtained by optimum enzymatic treatment was evaluated. We found the antiproliferative activity against the tumour lineage of prostate (PC-3) and kidney (786–0) was improved after enzymatic treatment. This work provides information that may be useful in handling of functional foods and/or drugs, since the functional properties of seeds such as antioxidant and antitumor activities were improved by enzymatic treatment with protease and cellulase.

Effect of Enzymatic Treatment of Chrysanthemum indicum Linné Extracts on Lipid Accumulation and Adipogenesis in High-Fat-Diet-Induced Obese Male Mice.

Enzyme treatment of the foods and herbs has been used to improve the absorption rate the efficiency of plant extracts by converting the glycosides of the plant into aglycones. In this study, we examined the obesity-inhibitory effect of Chrysanthemum indicum Linné (CI) treated with enzymes such as viscozyme and tannase, which are highly efficient in converting glycosides to aglycones and then compared with untreated CI extract. The enzyme-treated CI ethanol extract (CIVT) was administered orally at various doses for 7 weeks in the high fat diet (HFD)-fed male mice. CIVT administration reduced the body weights, the food efficiency and the serum levels of lipid metabolism-related biomarkers, such as triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-c) and leptin in the dose-dependent manner but not those high-density lipoprotein cholesterol (HDL-c) and adiponectin. CIVT also reduced considerably the total lipid amount in the liver and the size of adipocytes in the epididymal white adipose tissue (eWAT). CIVT effectively downregulated the adipogenesis-related transcription factors such as peroxisome proliferation activated receptor (PPAR)-γ and CCAAT/enhancer binding protein-α (C/EBP-α) but up-regulated PPAR-α, in the liver and eWAT. In addition, when compared to the enzyme-untreated CI 50% ethanol extract (CIEE), CIVT enhanced the reduction of body weight and lipid accumulation. Moreover, the viscozyme and tannase treatment of CI increased the flavonoid contents of the aglycone form. Therefore, our results support that the enzymatic treatment induced the production of aglycones for potentially suppressing the adipogenesis and lipid accumulation in HFD-fed mice. It suggests that CIVT might be an effective candidate for attenuating the over-weight and its related diseases.

Endothelial glycocalyx regulates cytoadherence in Plasmodium falciparum malaria.

Malaria is associated with significant microcirculation disorders, especially when the infection reaches its severe stage. This can lead to a range of fatal conditions, from cerebral malaria to multiple organ failure, of not fully understood pathogenesis. It has recently been proposed that a breakdown of the glycocalyx, the carbohydrate-rich layer lining the vascular endothelium, plays a key role in severe malaria, but direct evidence supporting this hypothesis is still lacking. Here, the interactions between Plasmodium falciparum infected red blood cells ( PfRBCs) and endothelial glycocalyx are investigated by developing an in vitro, physiologically relevant model of human microcirculation based on microfluidics. Impairment of the glycocalyx is obtained by enzymatic removal of sialic acid residues, which, due to their terminal location and net negative charge, are implicated in the initial interactions with contacting cells. We show a more than twofold increase of PfRBC adhesion to endothelial cells upon enzymatic treatment, relative to untreated endothelial cells. As a control, no effect of enzymatic treatment on healthy red blood cell adhesion is found. The increased adhesion of PfRBCs is also associated with cell flipping and reduced velocity as compared to the untreated endothelium. Altogether, these results provide a compelling evidence of the increased cytoadherence of PfRBCs to glycocalyx-impaired vascular endothelium, thus supporting the advocated role of glycocalyx disruption in the pathogenesis of this disease.

밀 배아의 항산화활성에 대한 효소처리 효과

밀 배아의 항산화활성에 대한 효소처리 효과

Hydrothermal and enzymatic treatments of pineapple waste for energy production

Nowadays, alternative energy from biomass has become more popular globally. Pineapple waste, one of the non-edible biomass sources from agricultural waste, can be used as an alternative source of sugar for ethanol production. However, the production of glucose from cellulose using conventional process would generally be retarded by lignin content. Therefore, the objective of this study is to investigate the effect of the hydrothermal treatment followed by the enzymatic treatment on the cellulose conversion with the presence of different lignin contents and compare the result with conventional method. Also, the physical structures of solid residues from both techniques are analyzed and compared. The results show that the hydrothermal treatment at 185°C followed by the enzymatic treatment can convert pineapple waste to a higher amount of monosaccharide, which is composed of glucose and fructose. Furthermore, the combined treatments can provide up to 23.90 % higher for the glucose yield and 226.7 % higher for the fructose yield than that of the pure enzymatic treatment. Furthermore, the reduction in the lignin content from 20.43 % to 10.88 % by weight can substantially enhance the glucose yield up to 23.90 %. Moreover, the hydrothermal treatment process can decompose the lignin structure between each cellulose strand. Without this treatment, the lignin structure will not be broken down and retard the effectiveness of enzymatic treatment.

Characterization of Cellulase-Treated Fibers and Resulting Cellulose Nanocrystals Generated through Acid Hydrolysis.

Integrating enzymatic treatment and acid hydrolysis potentially improves the economics of cellulose nanocrystal (CNC) production and demonstrates a sustainable cellulosic ethanol co-generation strategy. In this study, the effect of enzymatic treatment on filter paper and wood pulp fibers, and CNCs generated via subsequent acid hydrolysis were assessed. Characterization was performed using a pulp quality monitoring system, scanning and transmission electron microscopies, dynamic light scattering, X-ray diffraction, and thermogravimetric analysis. Enzymatic treatment partially reduced fiber length, but caused swelling, indicating simultaneous fragmentation and layer erosion. Preferential hydrolysis of less ordered cellulose by cellulases slightly improved the crystallinity index of filter paper fiber from 86% to 88%, though no change was observed for wood pulp fibre. All CNC colloids were stable with zeta potential values below −39 mV and hydrodynamic diameters ranging from 205 to 294 nm. Furthermore, the temperature for the peak rate of CNC thermal degradation was generally not affected by enzymatic treatment. These findings demonstrate that CNCs of comparable quality can be produced from an enzymatically-mediated acid hydrolysis biorefining strategy that co-generates fermentable sugars for biofuel production.

Effect of Enzymatic Treatments on Physico-chemical Properties and Quality of Juice and Syrup of Some Date Fruits

This work aims to benefit from low quality fruits (of Saidy, Tamr and Manthor dates) by the production of enzymatically treated syrup with high quality value. From the chemical analysis, the total and reducing sugars were the predominate components in all studied date fruits varied from 50.5 to 81.8% and from 40.5 to 57.7% dry weight basis (dwb), respectively. The total acidity (as malic acid) of the studied date fruits ranged from 0.14 to 0.22%. The effect of different concentrations of pectinase enzyme, 0.5-2.0 % on the efficiency of date juice extraction process and physico-chemical proprieties of the obtained date syrup were studied. The enzyme treated date juices recorded the lowest values of viscosity, turbidity and color ( as absorbance at 520 nm), with the highest values of clarity compared with that of the untreated (control) samples. The results indicated that using 1% concentration of pectinase for 60 min at 50 °C gave a good result in terms of clarity, color and turbidity, but the recovery of total soluble solids was the highest after 90 min incubation time. The color values (as optical density at 420nm) of the enzyme-treated date syrups, Saidy, Tamr and Manthorranged from 0.499 to 0.574 compared with that of untreated date syrups which varied from 1.069 to 1.495. The treated Saidy date syrup had the highest clarity value followed by Tamr and Manthorsyrups. From the obtained results it can be concluded that the enzymatic treatments could be used to produce date syrup (Dibs) with good properties and high quality from second grade date fruits.

Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink

The objective of this study was to evaluate in vitro bioaccessibility of calcium (Ca), iron (Fe) and zinc (Zn) in soy drink after phytase treatment and correlate it with the content of myo-inositol phosphates. Samples of commercial soy drink products and one sample produced in the laboratory by maceration were evaluated. Phytase was applied using 300 U per liter in 60 min considering the phosphate release. The content of myo-inositol tris-, tetrakis-, pentakis and hexakisphosphate was not observed after phytase treatment. The solubility assay showed an increase from 2.0% to 20.8% for Ca, 2.2% to 37.1% for Fe and 38.8% to 67.4% for Zn after phytase treatment with significant differences (p ≤ 0.05) for most samples. Dialysis assay demonstrated 1.0% to 9.5% for Ca after phytase treatment (p ≤ 0.05) except for one commercial sample. The phytase treatment is a valuable alternative process for improving mineral natural availability in soy drink and decreased the use of salts in the fortification.

Enzymatic pretreatment for the improvement of dispersion and film properties of cellulose nanofibrils

In the present study, cellulose nanofibrils (CNF) were produced from unbleached eucalyptus pulp, and the effect of enzymatic treatment on the properties of CNF was studied. Moreover, the mechanism of enzymatic treatment on the dispersion and film properties of CNF was speculated. The xylanase pretreatment facilitated the deconstruction of pulp into CNF via mechanical shearing and high-pressure homogenization, while the hemicellulose composition was preserved.Compared to the control, the CNF suspensions made from the xylanase pretreated pulp were more crystalline with higher dispersion, optical and rheological properties. CNF films were produced with a vacuum filtration process. The optical and mechanical strength properties of the CNF films were improved by the removal of hemicellulose. It was found that the carboxyl and hydroxyl groups played key roles in affecting the dispersion and film properties of the CNF. The carboxyl group content increased after the enzymatic pretreatment, which benefits the even distribution of CNF in water. The mechanical strength of the CNF films was further improved by exposing the hydroxyl group when lignin-carbohydrate complexes were de-structured by the enzymes. This study expanded the application of CNF produced from unbleached pulp. The theoretical foundation for stabilizing the CNF suspension and the high-speed dehydration of CNF films were explored for the continuous roll to roll production of CNF film.

Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp

Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L® and Rapidase TF®, were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55°C) and enzyme concentration (100, 200 and 300ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8mPas at 100s-1 shear rate), a significant, four times lower, viscosity reduction of 18.9mPas was observed. Under optimum process condition (35°C and Rapidase at 100ppm concentration), the lowest viscosity was achieved after 40min of reaction. Under these reaction conditions, no significant change was found in the vitamin C content, indicating the preservation of functional and nutritional properties of umbu pulp.

Effect of enzymatic treatments on dietary fruit fibre properties

Here, we studied the modification of fibres derived from the fruit juice industry to prepare new value-added ingredients. These by-products are usually composted or used as animal feed. In this regard, fibres from apple, peach and citrus fruit were enzymatically treated to improve their functional properties, with the aim to use them as food ingredients. Several enzymes were selected to modify various parts of the polymers present in the fibres. The effect of the treatments was assessed by comparing the water-holding capacity (WHC) and swelling water capacity (SWC) of the modified and raw fibres. Fourier transform infrared (FTIR) spectrometry was also used to monitor changes in fibre structure. After the enzymatic modifications, some of these fibres not only showed an increase in WHC and SWC compared with the starting material but also greater viscosity.

Effect of Enzyme Treatment on Physicochemical Properties of Guava Wine Produced using S. Cerevisiae 1035 Strain and Native Strain

Effect of Enzyme Treatment on Physicochemical Properties of Guava Wine Produced using S. Cerevisiae 1035 Strain and Native Strain

Effects of enzymatic treatment and shell content of palm kernel expeller meal on performance, nutrient digestibility, and ileal bacterial population in broiler chickens

The objective of this study was to examine the effects of enzymatic treatment and shell content of palm kernel expeller meal (PKE) on the performance, nutrient digestibility, and ileal bacteria population in broiler chickens. Part of the PKE sample was sieved (3 mm) to remove the shell (lower shell PKE) and part was used as is. The primary mannan-oligosaccharides in the experimental diets were determined using HPLC analysis. During the finisher phase, one hundred male broiler chickens (Cobb-500) were fed a control diet or the diets containing 200 g/kg of normal PKE (70 g/kg shell), low shell PKE (30 g/kg shell), enzymatically (cellulase and mannanase) treated PKE, or low shell, enzymatically treated PKE. The DM, CP, and ether extract digestibility coefficients were measured using acid insoluble ash as an insoluble marker. The quantitative rea-time PCR was used to determine the ileal bacteria populations. The enzymatic treatment significantly increased the mannose and also mannan-oligosaccharides content of PKE. Feed intake was not affected by dietary inclusion of PKE. In the birds fed the low shell PKE diet the average daily weight gain was lower and the feed conversion ratio was higher than those in the control and other PKE fed groups. The digestibility coefficients of dry matter and ash were lower in PKE containing diets than the control diet. However, there were no differences in the crude protein and ether extracts digestibility coefficients between the diets containing the enzymatic treated PKE (normal or low shell) and the control diet. The lowest ileal Lactobacilli population was found in the chickens fed the low shell PKE diet. Dietary normal PKE or low shell-enzymatic treated PKE decreased the Escherichia coli population compared to the control diet. The results suggested that PKE could be included up to 200 g/kg in the finisher diet without any apparent adverse effect on performance in broilers; however, any screening practice to reduce the shell content of PKE without enzymatic degradation of β-mannan, decreased its nutritive value.

Effect of Laccase and Xylanase Enzyme Treatment on Chemical and Mechanical Properties of Banana Fiber

ABSTRACTThis work analyses the effect of Laccase and Xylanase enzyme treatment on chemical and mechanical properties of banana fiber. Properties such as chemical composition, density, tensile strength, and color were analyzed. The removal of lignin increased with increase in enzymes concentration. Lignin removal was observed to be higher for Laccase treatment. The hemicellulose removal was higher for Xylanase treatment and the results were confirmed by FTIR spectrum. It is evident that cellulose%, density and tensile strength increased up to 15% enzyme treatment concentration and then started declining at 20% enzyme concentration in the case of both enzymes, whereas the moisture regain percentage of the fiber decreased with increase in enzyme concentration. The effects of enzymatic treatments are clearly visible in the SEM images.

Effect of Enzyme Treatment on Silage Quality : Meta-analysis

The present study investigated the effect of enzyme inclusion on silage quality using meta-analysis tool. A total of 16 research papers reporting the effect of enzyme application on silage quality were employed in the meta-analysis of this study. Mixed model for integrating quantitative results from multiple studies was used first to calculate the predicted error of each study. Individual error from the estimated model was the applied into standard deviation of each study to calculate the mean difference. Finally, summary effect was determined using standard mean difference (SMD) and inversed variance weighting. Mixed model analysis and SMD analysis showed the same effect patterns in all analysis items. Enzyme inclusion in silage significantly (p < 0.05) altered all silage quality characteristics investigated compared to control when enzyme was not included. Our results showed that enzyme treatment increased dry matter content, preserved crude protein effectively, and elevated water soluble carbohydrate content. However, the pH value, acetic acid, propionic acid, neutral detergent fiber, and acid detergent fiber contents in silage with enzyme inclusion were lower than those of the control.

Effect of enzymatic treatments on thermal, rheological and structural properties of pinhão starch

Pinhão is the seed from Araucaria angustifolia. The composition of these seeds shows high carbohydrate levels (≅70% of dry matter) and low values of lipids, proteins and fibres. Starch in its original state usually does not attend industry demands, such as low retrogradation and high thermal stability. Therefore, its modification is an option to improve its properties and has more potential usage. An alternative to chemical modification is utilising enzymes such as α-amylase and glucoamylase, to enhance starch characteristics and be less aggressive to the product and environment. After the enzymatic modification, in different times (12, 24 and 36h at 31°C). Higher parameters for gelatinisation in DSC were observed. The TG showed similarity in all curves with three mass losses. RVA profiles showed a decrease in peak viscosity. The XRD diffractograms indicated a decrease in relative crystallinity and there was alterations in granules surface structure by SEM images due to the enzyme action.

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation condition and were more influenced by using different yeasts. The limits of detection and quantification ranged from 0.056 to 2.694 mg L–1 and 0.057 to 2.904 mg L–1 respectively. Among the most prevalent VOCs the higher alcohols ranged from 353 to 1017 mg per 100 mL of anhydrous alcohol. The fermented banana studied showed a composition similar to other fermented fruit pulps.

Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis.

Fish discards represent an important under-utilisation of marine resources. This study evaluated the up-grading of the protein fraction of blue whiting (Micromesistius poutassou) discards by the production of fish protein hydrolysates (FPHs) exhibiting functional, antioxidant, angiotensin-I converting enzyme (ACE)-inhibitory and antigenicity properties. FPHs with low DH (4%) showed better emulsifying, foaming and oil binding capacities, particularly those obtained using only trypsin. FPHs with DH 4% exhibited also the stronger antioxidant activity, especially the one obtained using only subtilisin (IC50 = 1.36 mg protein mL-1 ). The presence of hydrophobic residues at the C-terminal of the FPH produced using subtilisin also led to the stronger ACE-inhibitory activity. However, FPHs with high DH (12%), which implies a higher proportion of short peptides, was required to enhance ACE-inhibition (IC50 = 172 µg protein mL-1 ). The antigenic levels of the FPH were also reduced with DH independently of the enzymatic treatment. Nevertheless, the highest degradation of fish allergens (e.g. parvalbumin) was also obtained when using only subtilisin. These results suggest that added-value products for food applications can be produced from the protein fraction of discards. © 2016 Society of Chemical Industry.

Oligosaccharide formation during commercial pear juice processing

The effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice samples was examined by high performance anion exchange chromatography with pulsed amperometric detection and capillary gas chromatography with flame ionization detection. Industrial samples representing the major stages of processing produced with various commercial enzyme preparations were studied. Through the use of commercially available standards and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligomers, glucose oligomers (e.g., maltose and cellotriose) and isoprimeverose were identified as being formed during pear juice production. It was found that the majority of polysaccharide hydrolysis and oligosaccharide formation occurred during enzymatic treatment at the pear mashing stage and that the remaining processing steps had minimal impact on the carbohydrate-based chromatographic profile of pear juice. Also, all commercial enzyme preparations and conditions (time and temperature) studied produced similar carbohydrate-based chromatographic profiles.

Effects of Enzyme Treatment on the Microfiltration of Elderberry

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.