Production and Characterization of Xylanase from \u3cem\u3eAspergillus niger\u3c/em\u3e using Wheat Bran, Corn Cobs, and Sugar Cane Bagasse as Carbon Sources with Different Concentrations

Xylanases are enzymes that degrade Xylan, a hemicellulose found in plant cell walls, into Xylose. They are a very important class of enzymes to be used in paper and pulp industry. Removal of lignin from paper and pulp by Chlorine and its compounds have caused a serious problem in the environment. Delignification of lignin by Xylanase is an alternative approach that is environmentally friendly. The present research was conducted to produce and characterize Xylanase from the fungus Aspergillus niger using agricultural wastes/byproducts like corn cobs, wheat bran and sugar cane bagasse with different concentrations. Submerged fermentation was carried out in 250ml Erlenmeyer flasks using Vogel’s medium at 37oC. Culture conditions like pH, temperature, incubation time and concentration of carbon sources were optimized to achieve maximum Xylanase production. Molecular weight was determined by SDS-PAGE to be 27.2KDa. It was revealed that the pH and thermal stability of Xylanase is very important for it to be used in industry

Anti-Enzymatic Potential of Two Different Varieties of \u3cem\u3eMalus domestica\u3c/em\u3e, (Malus Communis Desf, Ripe and Unripe Fruits) and their Constituent’s Analysis by Gas Chromatography and Mass Spectrometry (GC-MS)

The paper presentscomparative study of urease and alpha-amylase inhibitory activities in two varieties of Malus species, i.e. unripened apple and gold coloured ripe apple. It is very important to know the anti enzymatic potential of these two varieties because the enzyme inhibition can be therapeutic and cure illness caused by malfunctioning of some enzymes. Objectives of this study was to determine the presence of chemical constituents, their role and inhibition activities of urease and alpha-amylase in selected apple varieties. Gas Chromatograph-Mass Spectrometric (GC-MS) was used to identify their chemical constituents. Both varieties exhibited profound activities of urease and alpha-amylase that increased by the increase in the sample’s concentration. The IC50 (μg/mL) were 19.77, 19.60, 19.95 and 99.92 for red delicious and golden delicious respectively, whereas, thiourea standard was at 107.90 μg/mL. The IC50 of unripe and ripe fruits were respectively 0.063, 0.051, 0.06 and 0.065 μg/mL comparing with acarbose standard, i.e. 0.044 μg/mL. GC-MS confirmed the presence of 1-ethyl-3-methylbenzene, 1,2,3-trimethylbenzene, 4-methyl-2-furancarboxaldehyde, cymene, glyceric acid, 1-deoxy-2,4, 3,5-dimethylene-d-xylitol, 1,2-butanediol,1-(2-furyl)-2,3-dimethyl, 2,4-dihydroxy-2,5-dimethyl,1-3-furan-3-one 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one and 2,3-dihydro-3,5-dihydroxy-6-methyl(4H)-pyran-4-one in the selected samples