Unanticipated behaviour of sorbitol towards the stability and activity of stem bromelain: An outlook through biophysical techniques

Rani, Anjeeta; Venkatesu, Pannuru

doi:10.1016/j.procbio.2016.05.005

Cited by 21 publications

(14 citation statements)

References 37 publications

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“…Thus, adding sorbitol may have universal applicability for improving the thermostability of enzymes. It has been proved that sorbitol can improve the thermostability of xylanase (Kumar et al, 2017), trypsin (Mohammad Pazhang et al, 2015) and bromelain (Rani & Pannuru, 2016). Our results…”

Section: Discussionsupporting

confidence: 68%

“…The hydration layer makes the structure of water molecules more orderly and enhances the hydrophobic interaction between non-polar groups, which reduces the direct interaction between water and enzyme molecules. At the same time, the hydrogen bonds between sorbitol and tryptophan make hydrophobic amino acids curl inward to stabilize the conformation of enzymes (Ajito et al, 2018;Kumar et al, 2017;Rani & Pannuru, 2016). Thus, adding sorbitol may have universal applicability for improving the thermostability of enzymes.…”

Section: Discussionmentioning

confidence: 99%

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Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Sun

Liao

et al. 2021

Journal of Food Biochemistry

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Flavonoids, a large proportion of secondary metabolites produced by higher plants (Agati et al., 2013), have an important role in organoleptic properties of various foods and physiological processes (Agati et al., 2012;Santos-Buelga & González-Paramás, 2016;Su et al., 2018). These compounds exist naturally in forms of their glycosides (Slamova et al., 2018) with low aqueous solubility and lipophilicity, and deglycosylation of flavonoids are commonly able to improve the biological activity through solubility improvement

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Section: Discussionsupporting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Sun

Liao

et al. 2021

Journal of Food Biochemistry

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“…Quercetin, composed of five hydroxyls, is grouped among the most efficient antioxidant flavonoid . Its high antioxidant activity is attributed to its ability to prevent radical processes in cells through three mechanisms: (i) sequestration action of O 2 , (ii) reaction with peroxyl radicals, inhibiting lipid peroxidation, and (iii) iron chelating action decreasing OH‐ formation . Then, quercetin is usually used as positive control in in vitro antioxidant activity tests.…”

Section: Resultsmentioning

confidence: 99%

In vitro antioxidant activity and solar protection factor of blackberry and raspberry extracts in topical formulation

Cefali

Franco

Nicolini

et al. 2018

J of Cosmetic Dermatology

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Background Berries are known for their antioxidant activity due to the presence of flavonoids. Antioxidants’ usage guarantees skin protection against free radicals and, flavonoids, especially, can act as sunscreen. The aim of this paper was to evaluate solar protection factor (SPF) and antioxidant activity in vitro of blackberry and raspberry extracts incorporated in topical formulation and study their stability. Results Raspberry presented 29.93 mg of anthocyanins/100 g of fruit and blackberry 65.58 mg of anthocyanins/100 g of fruit. In vitro solar protection factor was 54.57 to blackberry and 37.32 to raspberry. When incorporated in O/W emulsions, final formulations showed light pink color, creamy aspect, and typical fruity odor. Formulations submitted to indirect light and stove showed odor and color alterations. Conclusions Based on the results, formulations containing extracts should be kept under refrigeration in opaque package to ensure stability due to the presence of flavonoids. In addition, blackberry and raspberry extracts are potential natural alternatives to be used as sunscreen and to prevent skin aging.

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“…In the hydrophobic core of a folded protein Trp has high fluorescence intensity. In an unfolded protein, Trp is exposed to a polar environment and this results in a decrease in fluorescence (Rani and Pannuru, 2016; Rani and Venkatesu, 2015; Rani and Venkatesu, 2016). The combination of 1 H NMR data and Figure S5 suggested that bromelain and the surfactant together formed a more compact structure via hydrophobic interaction.…”

Section: Discussionmentioning

confidence: 99%

“…Studies on enhancing enzyme activity and stability have always been of great importance for both basic research and industrial applications (Arshad et al, 2014; Manzoor et al, 2016; Rani and Pannuru, 2016; Rani and Venkatesu, 2015; Rani and Venkatesu, 2016; Rathnavelu et al, 2016; Xue et al, 2019). The conformational stability of bromelain increases with increasing polyol size and the proteolytic activity of bromelain changes in the opposite order; among xylitol, erythritol, ethylene glycol, glycerol, and sorbitol, sorbitol is the weakest stabilizer for bromelain whereas it increases the activity of bromelain the most (Rani and Pannuru, 2016; Rani and Venkatesu, 2015). GdnHCl and trehalose have opposite effects on bromelain activity; the former denatures bromelain while the latter stabilizes bromelain.…”

Section: Introductionmentioning

confidence: 99%

Activity of Bromelain with Cationic Surfactants and the Correlation with the Change of ¹H NMR Signals

Tian

Zhu

Guo

et al. 2020

J Surfact & Detergents

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This study observed the activities of bromelain in the presence of various cationic surfactants at different temperatures and the conformational changes in bromelain by 1 H NMR spectroscopy. We found that the bromelain activity was enhanced by tens to hundreds of micromoles per liter of the surfactant. In the presence of the surfactants, bromelain exhibited good tolerance to a range of substrate temperatures and its thermal stability was also increased. The 1 H NMR experiments indicated that when the temperature was increased from 25.0 to 45.0 C, the protons of bromelain having chemical shifts (δ) between 3.7 and 5.2 ppm moved upfield, while those having δ values between 3.2 and 3.7 ppm moved downfield. In the bromelain/cationic surfactant mixture, the values of δ for the protons in both bromelain and the cationic surfactants decreased, accompanied by the broadening of the half-peak width of the surfactant protons. These results indicated that both increasing temperature and adding a cationic surfactant made the bromelain chain more flexible and hence, increased the bromelain activity. To the best of our knowledge, this was the first time that the relationship between the protein activity and the 1 H NMR data was expounded.

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Unanticipated behaviour of sorbitol towards the stability and activity of stem bromelain: An outlook through biophysical techniques

Cited by 21 publications

References 37 publications

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

In vitro antioxidant activity and solar protection factor of blackberry and raspberry extracts in topical formulation

Activity of Bromelain with Cationic Surfactants and the Correlation with the Change of ¹H NMR Signals

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Unanticipated behaviour of sorbitol towards the stability and activity of stem bromelain: An outlook through biophysical techniques

Cited by 21 publications

References 37 publications

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

In vitro antioxidant activity and solar protection factor of blackberry and raspberry extracts in topical formulation

Activity of Bromelain with Cationic Surfactants and the Correlation with the Change of 1H NMR Signals

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Product

Resources

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Activity of Bromelain with Cationic Surfactants and the Correlation with the Change of ¹H NMR Signals