Reduction of flatus‐inducing factors in soymilk by immobilized α‐galactosidase

Kulkarni, Dhananjay; Kapanoor, Shankar S; Girigouda, Kotiguda; Kote, Naganagouda V.; Mulimani, V. H.

doi:10.1042/ba20060027

Cited by 25 publications

(9 citation statements)

References 37 publications

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“…α-galactosidase (Kotwal et al 1999). In case of Aspergillus oryzae and Aspergillus niger , both of them showed K m of 5.5 mM for raffinose (Kulkarni et al 2006), while in case of Humicola sp., it was 1.45 mM for raffinose (Kotwal et al 1999). This study revealed that our enzyme has high affinity for synthetic substrate than natural substrate raffinose which is a larger and more bulky trisaccharide.…”

Section: Discussionmentioning

confidence: 99%

Response surface methodology-based optimization of production media and purification of α-galactosidase in solid-state fermentation by Fusarium moniliforme NCIM 1099

2016

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Response surface methodology was used to enhance the production of α-galactosidase from Fusarium moniliforme NCIM 1099 in solid-state fermentation. Plackett–Burman design was employed for selection of critical media constituents which were optimized by central composite rotatable design. Wheat bran, peptone and FeSO4·7H2O were identified as significant medium components using PB design. Further CCRD optimized medium components as wheat bran; 4.62 μg, peptone; 315.42 μg, FeSO4·7H2O; 9.04 μg. RSM methodological optimization increased the enzyme production from 13.17 to 207.33 U/g showing 15.74-fold enhancement. The α-galactosidase was purified by 70% fractionation followed by DEAE anion exchange column chromatography which yields 23.33% with 28.68-fold purification. The molecular weight of α-galactosidase was 57 kDa which was determined by SDS-PAGE analysis. Purified enzyme has optimum pH of 4.0 and was found to be stable in wide pH range of 3.0–9.0. Its optimum temperature was 50 °C, whereas its activity remains above 50% up to 2 h at 75 °C. Hg2+ was found to be a potent inhibitor and Mg2+ acted as an activator of enzyme. No significant change was observed in enzyme activity for galactose concentration, ranging from 1 to 100 mM. The K m values of enzyme for substrates p-nitrophenyl-α-d-galactopyranoside, melibiose and raffinose were 0.20, 1.36, and 3.66 mM, respectively. Low K m and stability to various physiological conditions of enzyme represents its potential which can be exploited in various industrial applications.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-016-0575-7) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Response surface methodology-based optimization of production media and purification of α-galactosidase in solid-state fermentation by Fusarium moniliforme NCIM 1099

2016

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“…Although there is some debate about the potential health benefits of non-digestible oligosaccharides ( Delzenne and Roberfroid, 1994 ; Roberfroid, 2002 ), various physico-mechanical treatments and breeding programs have been reported to reduce RFO concentrations in seeds ( Aguilera et al, 2009 ; Devindra et al, 2011 ). Even the enzymatic removal of RFOs from seed-derived products ( Kulkarni et al, 2006 ; Patil et al, 2009 ) using immobilized α-galactosidase from Aspergillus oryzae , has been extensively studied ( Slominski et al, 1994 ; Khalil and Mansour, 1998 ; Feng et al, 2008 ; Liu et al, 2014 ). To improve nutritional quality of leguminous seeds, RFO concentrations need to be reduced ( Qiu et al, 2015 ) without affecting their role during seed development.…”

Section: Introductionmentioning

confidence: 99%

Molecular cloning of AtRS4, a seed specific multifunctional RFO synthase/galactosylhydrolase in Arabidopsis thaliana

2015

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Stachyose is among the raffinose family oligosaccharides (RFOs) one of the major water-soluble carbohydrates next to sucrose in seeds of a number of plant species. Especially in leguminous seeds, e.g. chickpea, stachyose is reported as the major component. In contrast to their ambiguous potential as essential source of carbon for germination, RFOs are indigestible for humans and can contribute to diverse abdominal disorders. In the genome of Arabidopsis thaliana, six putative raffinose synthase genes are reported, whereas little is known about these putative raffinose synthases and their biochemical characteristics or their contribution to the RFO physiology in A. thaliana. In this paper, we report on the molecular cloning, functional expression in Escherichia coli and purification of recombinant AtRS4 from A. thaliana and the biochemical characterisation of the putative stachyose synthase (AtSTS, At4g01970) as a raffinose and high affinity stachyose synthase (Km for raffinose 259.2 ± 21.15 μM) as well as stachyose and galactinol specific galactosylhydrolase. A T-DNA insertional mutant in the AtRS4 gene was isolated. Only semi-quantitative PCR from WT siliques showed a specific transcriptional AtRS4 PCR product. Metabolite measurements in seeds of ΔAtRS4 mutant plants revealed a total loss of stachyose in ΔAtRS4 mutant seeds. We conclude that AtRS4 is the only stachyose synthase in the genome of A. thaliana that AtRS4 represents a key regulation mechanism in the RFO physiology of A. thaliana due to its multifunctional enzyme activity and that AtRS4 is possibly the second seed specific raffinose synthase beside AtRS5, which is responsible for Raf accumulation under abiotic stress.

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“…Additionally, fermentation allows people with gastrointestinal problems to consume foods that cause bloating. The ability of microorganisms to synthesize the enzyme β-glucosidase allows the hydrolysis of soybean oligosaccharides, thereby reducing the risk of flatulence commonly occurring after the consumption of legumes and their products [ 139 ]. That feature may be used to enrich the menu of people on an elimination diet.…”

Section: Health Effects Of Fermented Vegetablesmentioning

confidence: 99%

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Knez

Kadac-Czapska

Grembecka

2023

Life

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances’ bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

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Reduction of flatus‐inducing factors in soymilk by immobilized α‐galactosidase

Cited by 25 publications

References 37 publications

Response surface methodology-based optimization of production media and purification of α-galactosidase in solid-state fermentation by Fusarium moniliforme NCIM 1099

Response surface methodology-based optimization of production media and purification of α-galactosidase in solid-state fermentation by Fusarium moniliforme NCIM 1099

Molecular cloning of AtRS4, a seed specific multifunctional RFO synthase/galactosylhydrolase in Arabidopsis thaliana

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

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