Xanthine oxidase of Acinetobacter calcoaceticus RL2-M4: Production, purification and characterization

Monika, .; Sharma, Nirmal Kant; Thakur, Nagesh; Sheetal, .; Savitri, .; Bhalla, Tek Chand

doi:10.1016/j.pep.2019.03.014

Cited by 5 publications

(4 citation statements)

References 19 publications

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“…Additionally, S. cerevisiae NJJUM 13 isolated from Mangrove Environ showed amylase hydrolysis halo (2.2 cm) [60], similar to our result for S. cerevisiae (S2) with 2.1 cm. P. pentosaceus PKL-17 strain isolated from traditional pickles showed amylase, cellulase, and peptidase activity [61]. This result agrees with our work demonstrating high amylase activity by P. pentosaceus (S).…”

Section: Qualitative and Quantitative Hydrolases Analysissupporting

confidence: 92%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

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Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

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Section: Qualitative and Quantitative Hydrolases Analysissupporting

confidence: 92%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

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“…The enzyme XO (0.1 mL) was added, incubated for 30 minutes at 20; 25; 30; 35, and 40 °C. After the incubation process, the absorption was measured at λ max of 232 nm using a UV-Vis spectrophotometer (Natsir et al 2010;Monika et al 2019).…”

Section: Optimum Temperaturementioning

confidence: 99%

Inhibitory effects of Moringa oleifera leaves extract on xanthine oxidase activity from bovine milk

Natsir¹,

Arif²,

Wahab³

et al. 2022

PHAR

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Moringa oleifera is a tropical plant in the Moringaceae family that contains a lot of bioactive compounds. This study aimed to isolate and characterize the enzyme xanthine oxidase (XO), and conducted inhibitory tests on XO using methanol extracts of M. oleifera leaves. The xanthine oxidase enzyme isolated from bovine milk was characterized to determine the optimum pH, temperature, and substrate concentration. XO inhibition was evaluated by in vitro and in silico methods. The results of XO isolation and characterization of bovine milk showed the optimum conditions at pH 6.5, substrate concentration of 0.1 mM, and temperature 35 °C with an activity rate of 32.47 mU/mL; 21.55 mU/mL, and 21.94 mU/mL. Inhibition analysis results on methanol extract of M. oleifera leaves showed the highest activity decrease at the extract concentration of 160 ppm, with a relative inhibition value of 21.35%, while allopurinol as a positive control has a relative value inhibition of 61.21%. Relative value inhibition indicated the potential of M. oleifera leaves as a source of medicinal plants for gout sufferers. Additionally, a computational analysis was performed to observe the molecular interaction between the primary compounds of M. oleifera leaves, i.e., 5-O-acetyl-thio-octyl-β-L-rhamnofuranoside, quinic acid, and 2-dimethyl(trimethylsilylmethyl)silyloxymethyltetrahydrofuran, and XO using the molecular docking method. The finding implied that these compounds are bound to the catalytic sites of XO by hydrogen bonds and hydrophobic interactions, indicating the primary compounds of M. oleifera leaves could become XO inhibitors to treat gout disease.

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“…The working electrode was then coated with 6 μL of xanthine oxidase (0.273 U/mg protein) and incubate for 5 h at 4 °C. The xanthine oxidase activity was determined by Nitroblue tetrazolium (NBT)-based method (Monika et al 2019). After incubation, the working electrode was washed with PBS buffer (pH 7).…”

Section: Fabrication Of Biosensormentioning

confidence: 99%

Nanohybrid electrochemical enzyme sensor for xanthine determination in fish samples

et al. 2021

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An amperometric biosensor for xanthine was designed, based on covalent immobilization of xanthine oxidase (XO) of Bacillus pumilus RL-2d onto a screen-printed multi-walled carbon nanotubes gold nanoparticle-based electrodes (Nano-Au/c-MWCNT). The carboxyl groups at the electrode surface were activated by the use of 1-Ethyl-3-(3-dimethylaminopropyl carbodiimide) (EDC) and N-hydroxysuccinimide (NHS). The working electrode was then coated with 6 μL of xanthine oxidase (0.273 U/mg protein). The cyclic voltammetry (CV) study was done for the characterization of the sensor using [K 3 Fe(CN) 6 ] as an artificial electron donor. The sensitivity (S) and the limit of detection (LOD) of the biosensor were 2388.88 µA/cm 2 /nM (2.388 µA/cm 2 /µM) and 1.14 nM, respectively. The developed biosensor was used for determination of fish meat freshness.

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Xanthine oxidase of Acinetobacter calcoaceticus RL2-M4: Production, purification and characterization

Cited by 5 publications

References 19 publications

Hydrolase Activities of Sourdough Microorganisms

Hydrolase Activities of Sourdough Microorganisms

Inhibitory effects of Moringa oleifera leaves extract on xanthine oxidase activity from bovine milk

Nanohybrid electrochemical enzyme sensor for xanthine determination in fish samples

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Xanthine oxidase of Acinetobacter calcoaceticus RL2-M4: Production, purification and characterization

Cited by 5 publications

References 19 publications

Hydrolase Activities of Sourdough Microorganisms

Hydrolase Activities of Sourdough Microorganisms

﻿Inhibitory effects of Moringa oleifera leaves extract on xanthine oxidase activity from bovine milk

Nanohybrid electrochemical enzyme sensor for xanthine determination in fish samples

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Product

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Inhibitory effects of Moringa oleifera leaves extract on xanthine oxidase activity from bovine milk