Characterization of serine protease from mango (Mangifera indica cv. Chokanan) peel

Mango (Magnifera indica cv. Chokanan) is one of the most popular tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. Mango peel is one of the major wastes of food and beverage industries, however, it can be used as a valuable, economic and available media sources for commercially producing the natural enzymes. This study aimed at characterizing serine protease which was previously purified from mango peel by alcohol salt aqueous two-phase system (ATPS). The molecular weight of purified protease was determined with sodium dodecyl polyacrylamide sulfate gel electrophoresis (SDS-PAGE) to be 65 kDa, it showed maximum activity (> 80%) at pH 4-10 and exhibited high thermal stability (>90%) for 60 min at 65°C with the highest activity at 70°C and at pH 8. Its activity was strongly inhibited by PMSF, but not by EDTA, pepstatin, or cysteine protease inhibitors. The activity of the protease was activated by Ca2+and Mg2+ while Li+, Na+, K+ and Sn2+ had no effect on the protease activity. However, reduction in the activity of protease was observed in the presence of Ba2+, Zn2+, Pb2+, Co2+, Mn2+ and Cu2+. The enzyme was resistant to denaturation by sodium dodecyl sulfate and the non-ionic surfactants such as Tween 80 and Triton X-100. The properties of serine protease extracted from mango peel and discussed in this study made it applicable in industrial processes that are performed under high temperature, in alkaline medium, or in the presence of denaturants and surfactants

Purification of pectinase from mango (Mangifera indica L. cv. Chokanan) waste using an aqueous organic phase system: a potential low cost source of the enzyme

As a novel method of purification, an aqueous organic phase system (AOPS) was employed to purify pectinase from mango waste. The effect of different parameters, such as the alcohol concentration (ethanol, 1-propanol, and 2-propanol), the salt type and concentration (ammonium sulfate, potassium phosphate and sodium citrate), the feed stock crude load, the aqueous phase pH and NaCl concentration, were investigated in the recovery of pectinase from mango peel. The partition coefficient (K), selectivity (S), purification factor (PF) and yield (Y, %) were investigated in this study as important parameters for the evaluation of enzyme recovery. The desirable partition efficiency for pectinase purification was achieved in an AOPS of 19% (w/w) ethanol and 22% (w/w) potassium phosphate in the presence of 5% (w/w) NaCl at pH 7.0. Based on the system, the purification factor of pectinase was enhanced 11.7, with a high yield of 97.1%

Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel

Today, pectinase has emerged as an integral part of the food and feed industries. Plant peel could be a potential source of pectinase, which has been extracted and purified from mango (Mangifera indica cv. Chokanan) peel using the aqueous two-phase system (ATPS). In the present study, the effects of temperature, pH and metal ions on the stability and activity of pectinase were investigated. In addition, the molecular weight of this enzyme was determined as 31 kDa with SDS-PAGE. Pectinase showed the highest enzyme activity at 60ºC for 30 min after incubation at different temperatures (20 to 80ºC). Also, this enzyme has been shown to be thermostable because more than 90% of residual enzyme activity was retained at temperatures of 20 to 60ºC for 30 min. Pectinase was incubated in different pH from 3 to 9 and the highest enzyme activity was achieved at pH 8. Furthermore, the enzyme was stable at pH 5 to 9 after enzyme incubation at different pH for 24 h at 4ºC. Activity of the enzyme was significantly decreased at pH 3 and 9 due to the protein denaturation. Pectinase activated by Ca2+ showed that this cation has an important effect on activity and stability of the enzyme; but Li+, Na+ and K+ had no effect on its activity. Also, the reduction in the activity of pectinase was observed in the presence of Fe2+, Cu2+, Mn2+, Zn2+ and Al3+. Therefore, pectinase extracted from mango peel has potential applications in various industries like food and feed because it is thermostable under high temperatures in either alkaline medium or when there is the presence of metal ions

Characterization of polyphenol oxidase from mango (Mangifera indica L. cv. Chokanan) peel

Plant polyphenol oxidase showed positive effect in the production of coca, black tea and flavonoid-derived colorants and antioxidants. High activity and stability in a wide range of pH and temperature of plant enzyme make it suitable and also inexpensive for use in industry. For these reasons, there is growing interest in seeking more plant sources of polyphenol oxidase. Mango (Mangifera indica L. cv. Chokanan) peel can be a potential source of polyphenol oxidase, which has been extracted and purified from peel of mango using the aqueous two-phase system (ATPS). In the present study, the effects of different temperatures, pH, inhibitors and metal ions on the stability and activity of polyphenol oxidase from mango peel were investigated. In addition, the molecular weight of this enzyme was estimated at 133 kDa by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The highest enzyme activity of polyphenol oxidase to catalyze catechol in sodium phosphate buffer was achieved at 55°C at pH 5.5. Furthermore, the enzyme was stable at temperatures of 10 to 60°C and pH 3 to 6. Beta-mercaptoethanol, ascorbic acid, l-cysteine and pyrogallol were effective inhibitors of the enzyme. Also, activity of polyphenol oxidase was increased in the presence of some metal ions such as Ca2+, Mg2+ and Cu2+ which implies that the enzyme involved metal ions. Therefore, polyphenol oxidase extracted from mango (Mangifera indica L. cv. Chokanan) peel has potential applications in various industries because it is thermostable under high temperatures in either acidic medium, or when there is the presence of metal ions

Purification and recovery of serine protease from mango (Mangifera indica cv. Chokanan) waste using aqueous two-phase system: potential low cost of enzyme and purification method

Serine proteases are one of the most important groups of protease enzymes which have been used widely in different types of industries and biotechnological applications. Plant peel could be a potential source of proteases due to easy purification methods, low levels of interfering substances during purification and good yield of proteases. Thus, in this study, serine protease as valuable component for the first time was purified and recovered from mango (Mangifera indica cv. Chokanan) waste using aqueous two-phase system based on polyethylene glycol and salt. Response surface methodology (RSM) with a central composite design (CCD) was employed to optimise the aqueous two phase system. The effectiveness of important parameters such as different molecular weight of polyethylene glycol (3000-8000 g/mol, X1), tie lie length (23-34% w/w, X 2) and NaCl (0-10% w/w, X3) on purification factor (Y1), yield (Y2), partition coefficient (Y3) and selectivity (Y4) of serine protease from mango waste was determined. Purity and molecular weight of the enzyme was determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis. The partition coefficient of enzyme was decreased by increasing of the polyethylene glycol molecular mass. In addition, the phase composition showed a significant effect on yield and partition coefficient of the enzyme. Based on this system, the purification factor of serine protease from peel of Mangifera indica cv. Chokanan was increased to 12.51 with a high yield of 89%. Therefore, this study proves that aqueous two-phase system canbe an inexpensive and effective method for purification of serine protease from mango peel

Emerging trends in sustainable food processing industry

Food industry undergoes a dynamic innovation and digital transformation in ensuring food security and sustainability in the rapidly growing global population. In this sense, it is necessary to evaluate the technological trends and advances that will change the food processing industry. It is crucial to evaluate the influence of food processing technology to produce a nutritious and easy-to-handle food as well as its supply chain. This is particularly important to meet certain standards and customers' demands, and this paper presents halal requirements in the supply chain. Digital technology can also help the food industry in the new era to make it easier for consumers to get food more easily, quickly, and with more options without having to go to the food premises. Therefore, this paper discusses on thermal and non-thermal food processing trends in the context of preparation of ready-to-eat food, three-dimensional (3D) food printing, and utilisation of digital technology in food industry and services

Tolerance of free and encapsulated probiotics towards heat treatment and high sodium concentration.

Lactobacillus acidophilus LA-5 and Bifidobacterium pseudocatenulatum G4 were encapsulated in 4% w/v of alginate in combination with 2% of starch via the extrusion technique. The probiotics capsules produced were further coated with 1% chitosan to enhance the survival of probiotics. Heat tolerance of free and encapsulated L. acidophilus LA-5 and B. pseudocatenulatum G4 was evaluated by subjecting the cells to mild heat treatment (55°C, 60°C and 65°C) over a 30 min period. On the other hand, the effect of sodium chloride concentration (1% w/v, 2% w/v and 3% w/v) and incubation period (1, 2 and 3 h) on the viability of both free and encapsulated L. acidophilus LA-5 and B. pseudocatenulatum G4 were also assessed. Results indicated that the encapsulated probiotics survived significantly (P<0.05) better than the free cells during heat exposure at 55°C and 60°C. Free cells experienced about 5 log reductions after heat exposure at 60°C for 30 min, whereas encapsulated L. acidophilus LA-5 was reduced by 1.99 log cycles, while B. pseudocatenulatum G4 was only reduced by 0.85 log cycles. However, there was drastic decrease in cell viability of free and encapsulated probiotics after 30 min of heat treatment at 65°C. Only encapsulated B. pseudocatenulatum G4 exhibited significant (P<0.05) protective effect at this condition, while the encapsulated L. acidophilus LA-5 declined at a same rate as its free cells. Viable cell counts of free L. acidophilus LA-5 and B. pseudocatenulatum G4 decreased with increasing incubation period in all the sodium chloride concentrations. Results show that during exposure to 3% sodium chloride for 3 h, the encapsulated B. pseudocatenulatum G4 survived with the highest viable cell counts (9.73 log cfu/ml), followed by the encapsulated L. acidophilus LA-5 (9.34 log cfu/ml). Free cells of B. pseudocatenulatum G4 appeared to be the most sensitive towards increasing sodium concentration (7.13 log cfu/ml)

A review on the effects of probiotics and antibiotics towards Clostridium difficile infections

Clostridium difficile can cause severe diseases with significant morbidity and mortality in infected patients. The rate of Clostridium difficile infection is high in North America and European countries. Metronidazole and vancomycin have been recommended as the treatments of choice since 1990s. Recurrent infection due to Clostridium difficile is common after several days of antibiotic administration. Probiotics have been used in these patients as an adjunct treatment with some successful findings. However, a detailed investigation on the use of probiotic for infected patients is still needed, particularly for its real efficacy