Phytochemical Studies of Momordica Charantia Fruit: Seed Extraction via Aqueous Enzymatic Extraction and Pulp Maceration

The edible fruits of Momordica charantia or bitter melons have been used for over a decade in folk medicine for treatment of diabetes and malaria. The seeds usually have been discarded without any further use, however, it’s can be a good source of biomass. Hence, this research aimed to isolate active constituents from Momordica charantia seeds after aqueous enzymatic extraction and pulp after maceration

Influence of enzymes on the oil extraction processes in aqueous media

The methods of oil aqueous extraction process (AEP) assisted by enzymes are, over the last 50 years, an alternative designed to replace traditional methods of extraction using organic solvents. To extract the oil using an AEP, the use of specific enzymes, able to hydrolyze some or all components of seeds, can significantly increase the yields of extraction. Hydrolyzing the different constituents of cell walls (cellulose, hemicellulose, pectins, proteins, etc.), enzymes are able to enhance the liberation of the oil. A number of physico-chemical parameters must also be considered for the better expression of the enzymatic mixture, while maintaining the quality of oils and meals. This article presents the various factors influencing the release of oil in aqueous media and the main results obtained by this process on various substrates

Influence of enzymes on the oil extraction processes in aqueous media

The methods of oil aqueous extraction process (AEP) assisted by enzymes are, over the last 50 years, an alternative designed to replace traditional methods of extraction using organic solvents. To extract the oil using an AEP, the use of specific enzymes, able to hydrolyze some or all components of seeds, can significantly increase the yields of extraction. Hydrolyzing the different constituents of cell walls (cellulose, hemicellulose, pectins, proteins, etc.), enzymes are able to enhance the liberation of the oil. A number of physico-chemical parameters must also be considered for the better expression of the enzymatic mixture, while maintaining the quality of oils and meals. This article presents the various factors influencing the release of oil in aqueous media and the main results obtained by this process on various substrates

Etude de l'hydrolyse enzymatique des grains de colza et de tournesol (application à l'extraction de leurs huiles)

L'extraction d'huile de graines d'oléagineux en milieu aqueux a pour principal objectif la suppression des solvants utilisés dans les industries de trituration. Pour extraire l'huile des graines, les mélanges enzymatiques et de nombreux paramètres physico-chimiques ont été étudiés. Deux plans d'expériences consécutifs, réalisés sur le M.I.A. ont permis de formuler des mélanges d'enzymes efficaces, constitués de 3 ou 4 préparations enzymatiques commerciales parmi les 25 retenues initialement. Cette démarche permet de réaliser des mélanges optimaux pour la dégradation des parois des graines étudiées. Les extractions d'huile font apparaître 4 phases après séparation par centrifugation : résidu solide, émulsion, phase aqueuse et huile libre. Les effets de différents paramètres physico-chimiques ont été évalués (broyage, temps, température, agitation, séparation...). Au final, l'huile libérée des graines à l'aide des mélanges formulés (85% de l'huile totale pour le colza, 92% pour le tournesol), la quantité de sucres fermentescibles produite (entre 60 et 80 g/l en fonction des conditions) ou encore la concentration de protéines solubilisées (supérieure à 30g/l) sont les résultats marquants de cette étude. Cette étude décryptant les conditions à mettre en œuvre pour maximiser l'extraction d'huile en phase aqueuse constitue un socle de connaissances permettant d'envisager le développement futur d'un bioraffinage complet des graines de colza grâce à la valorisation de chacun des co-produits huiles, protéines (napines du colza) et sucres fermentescibles.The extraction of oil from oilseed in an aqueous medium aims to remove the solvents used in the crushing industry. To extract oil from seeds, the enzymatic mixtures and numerous physico-chemical parameters have been studied. Two consecutive experimental designs, realized on the A.I.M. prepared from treated seeds, allowed to select effective enzyme mixtures, consisting of 3 or 4 commercial enzyme preparations out of the 25 originally selected. This original approach, based on the use of statistical tools, allows to achieve optimal mixtures for the degradation of the walls of studied seeds. The extraction of oil shows 4 phases after separation by centrifugation: solid residue, emulsion, aqueous phase and free oil. The effects of different physico-chemical parameters were evaluated (grinding time, temperature, agitation, separation...). Finally, the oil released from seeds using enzymatic mixtures made (85% of the total oil for rapeseed, 92 % for sunflower), the amount of fermentable sugars produced (60 and 80 g/l depending on conditions) or the concentration of solubilized protein (greater than 30g/l) are the landmark results of this study. This study, decrypting the conditions to implement the maximization of oil extraction in aqueous phase, is an important whole of knowledge to contribute the future development of a complete biorefining of rapeseed and sunflower with the use of each co-products : oils, proteins (napins from rape) and fermentable sugars.NANCY-INPL-Bib. électronique (545479901) / SudocSudocFranceF

Étude de l'oxydation de différents composés phénoliques par la laccase de Myceliophtora thermophila (application à la fonctionnalisation du chitosane)

La laccase de Myceliophtora thermophila oxyde certains acides hydroxycinnamiques avec formation éphémère d intermédiaires de différentes couleurs avant que ceux-ci n évoluent ensuite spontanément en polymères brun noir. Quand cette oxydation est effectuée en milieu biphasique (tampon phosphate pH 7,5 / acétate d éthyle), une partie de ces intermédiaires colorés peut être récupérée dans la phase organique et ainsi soustraite à la polycondensation ultérieure. Dans le cas de l acide férulique, on peut ainsi isoler une fraction colorée en jaune orangé surtout composée de dimères résultant de la condensation des semiquinones initialement formées. La synthèse de ces colorants peut être favorisée et le rendement amélioré en contrôlant la réaction par un ajout minimum régulé d oxygène. Ces colorants conservent le pouvoir antioxydant de l acide férulique parent mais à concentration élevée (100 à 200 mg/ml), ils présentent une cytotoxicité plus élevée vis-à-vis de cellules humaines normales (HUVEC) et cancéreuses (Caco-2) ce qui limite éventuellement leur intérêt comme colorants naturels. Les semi quinones de l acide férulique ne forment pas de dimères mixtes, quand on effectue l oxydation laccasique de cet acide en présence d autres acides phénoliques car la laccase de M. thermophila effectue une oxydation séquencée en fonction de sa plus ou moins grande affinité pour les différents substrats mis en jeu. En présence d un polyoside aminé insoluble comme le chitosane, les intermédiaires d oxydation laccasique de différents composés phénoliques (acides férulique, sinapique, syringique et catéchine) réagissent avec les groupements NH2 pour former des liaisons de covalence et conduire ainsi à des chitosanes colorés doués de nouvelles propriétés dues au greffage d entités phénoliques. Ces chitosanes fonctionnalisés conservent les propriétés filmogènes du chitosane natif mais en plus, forment des solutions plus visqueuses et sont devenus solubles en milieux acide et basique. Ils permettent la croissance de cellules HUVEC. Ils ont surtout acquis des propriétés antioxydantes et forment des films imperméables à l oxygène ce qui laisse entrevoir de multiples applications intéressantesThe laccase of Myceliophtora thermophila oxidizes some hydroxycinnamic acids with ephemeral formation of intermediates of different colors before these evolve spontaneously in dark brown polymers. When this oxidation is performed in biphasique medium (phosphate buffer pH 7.5 and ethyl acetate), a part of these colored intermediates can be recovered in the organic phase and it can be subtracted from an ulterior polycondensation. In the case of ferulic acid, we could isolate an orange yellow fraction, which is especially composed of dimers resulting from the condensation of the semiquinones initially formed. The synthesis of these colorants can be enhanced and their yield can be improved by controlling the reaction through a regulated minimum addition of oxygen. They keep the antioxidant power of related ferulic acid, but in high concentration (from 100 to 200 mg/ml), their cytotoxicity toward the human normal cells (HUVEC) and cancerous one (Caco-2) is important and consequently, their interest is limited as natural colorants. The semiquinone of ferulic acid doesn't form any mixed dimers, when the laccase-catalysed ferulic acid oxidation is performed in the presence of other phenolic acids. This can be explained by the fact that laccase from M. thermophila performes a multioxidation in the function of its high or little affinity for the involved substrates. In presence of an insoluble amino polyoside as chitosan, the intermediates of laccase-catalysed oxidation of different phenolic compounds (ferulic, sinapic, syringic acids and catechin) react with its NH2 groups forming covalent liaisons. Actually, this type of link leads to colored chitosans endowed of news properties due to the grafting of phenolic entities. These functionalized chitosans keep the filmogens properties of the native one. Moreover, also it can form more viscous solutions and become soluble in acidic and basic medium. It can permit the growth of HUVEC cells. They especially acquired some antioxidant properties and formed impermeable films to the oxygen which highlights multiple interesting applicationsNANCY-INPL-Bib. électronique (545479901) / SudocSudocFranceF

Enzymatic Oxidation of Ferulic Acid as a Way of Preparing New Derivatives

The ferulic acid (FA)-oxidation by Myceliophthora thermophila laccase was performed in phosphate buffer at 30 °C and pH 7.5 as an eco-friendly procedure. LC-MS analysis showed that oxidation products were four dehydrodimers (P1, P2, P3, P5) at MM = 386 g/mol, two dehydrotetramers (P6, P7) at MM = 770 g/mol and one decarboxylated dehydrodimer (P4) at MM = 340 g/mol. Structural characterization showed that FA-dehydrodimers were symmetric for P1 and P5 while asymmetric for P2, P3 and P4. Physicochemical characterization showed that oxidation products presented a higher lipophilicity than that of FA. Moreover, symmetric dimers and tetra dimers had a higher melting point compared to FA and its asymmetric dimers. Antioxidant and anti-proliferative assessments indicated that enzymatic oligomerization increased antioxidant and anti-proliferative properties of oxidation products for P2, P3 and P6 compared to FA. Finally, this enzymatic process in water could produce new molecules, having good antiradical and anti-proliferative activities

Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects

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Physicochemical characterization of pectin grafted with exogenous phenols

International audiencePectin is a natural polysaccharide, having valuable properties that enable its use in many industrial fields. The aim of this work was to study the impact of pectin modification with phenols, on the properties of this biopolymer. Results suggested that the enzymatic grafting of ferulic acid (FA) oxidation products onto the pectin altered its morphological surface and its thermal properties. Moreover, modified pectin showed a less hygroscopic behavior when water activity is less than 0.50 and a higher ability to bound water above 0.5. Additionally, modified pectin became less viscous than the native pectin and presented different calciumdependent gelation behavior. Finally, a significant improvement of the antioxidant properties of pectin after functionalization was observed. As a conclusion, the modification of pectin with phenolic compounds appeared as a promising way to produce a polysaccharide with new properties that could enlarge the field of its potential applications

Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds

International audienceThe enzymatic oxidation of ferulic acid (FA) and ethyl ferulate (EF) with Myceliophthora thermophila laccase, as biocatalyst, was performed in aqueous medium using an eco-friendly procedure to synthesize new active molecules. First, the commercial laccase was ultrafiltrated allowing for the elimination of phenolic contaminants and increasing the specific activity by a factor of 2. Then, kinetic parameters of this laccase were determined for both substrates (FA, EF), indicating a higher substrate affinity for ethyl ferulate. Additionally, enzymatic oxidation led to the synthesis of a FA-major product, exhibiting a molecular mass of 386 g/mol and a EF-major product with a molecular mass of 442 g/mol. Structural analyses by mass spectrometry allowed the identification of dimeric derivatives. The optical properties of the oxidation products showed the increase of red and yellow colours, with FA-products compared to EF-products. Additionally, enzymatic oxidation led to a decrease of antioxidant and cytotoxic activities compared to initial substrates. Consequently, this enzymatic procedure in aqueous medium could provide new compounds presenting optical, antioxidant and cytotoxic interest