PURIFICATION OF BETA-GLUCOSIDASE FROM APRICOT SEEDS TO REDUCE THE TOTAL VICINE –CONVICINE CONTENT IN FABA BEANS (VICIA FABA L.)
DOI:
https://doi.org/10.36103/t560s707Keywords:
Ion exchange, gel filtration, molecular weight, optimum temperature.Abstract
This research was aimed to purified beta-glucosidase from apricot seeds using ammonium sulfate precipitation, followed by gel filtration chromatography, then ion exchange chromatography. Ion exchange chromatography resulted in the enzyme sample with a specific activity of 41.3 U/mg with a purification fold of 15 and a yield of 30.3%. The apricot beta-glucosidase had an optimum pH of 4 with good stability between pH 3 and 6. The optimum temperature was 60°C and there was good stability between 5 and 40°C. Faba beans treated at pH 5.5 containing beta-glucosidase showed higher total vicine removal than with only water at pH 5.5 after 4 h. Additionally, treatment at 40°C showed higher total vicine removal that treatments at 25°C. However, treating faba beans at pH 5.5 with and without beta-glucosidase resulted in a lower total vicine content for the enzyme treatment before cooking but the total vicine content after cooking was the same for the water treated compared to the enzyme treated. As an industrial by-product, apricot seeds are a rich source of beta-glucosidase that may be used to treat faba beans to increase their nutritional composition.
References
- Abbas, A. A., K. A. Shakir. and M. K Walsh. 2022. Functional properties of collagen extracted from catfish (Silurus triostegus) waste. Journal of Biotechnology Research Center, 16(2), 104-116. DOI: 10.3390/foods11050633
-Abd Allah, M. A., Y. H. Foda, F. M. Abu Salem and Z. S. Abd Allah. 1988. Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety). Plant Foods for Human Nutrition, 38: 201-210. DOI: 10.1007/BF01092859
-Arbid, M.S.S. and R.R. Marquardt. 1985. Hydrolysis of the toxic constituents (vicine and convicine) in fababean (Vicia faba L.) food preparations following treatment with β-glucosidase. Science of Food and agriculture. 36(9): 839-846. DOI: org/10.1016/j.tifs.2019.07.051
-4Ali, H.K. and K.A. Shakir. 2023. Vicine and convicine level in dry and fresh bean during the growth stages and the effect of enzymatic treatment and processing conditions on their removal., Iraqi Journal of Agricultural Sciences, 54(5), 1252-1262. https://doi.org/10.36103/ijas.v54i5.1821
- Ali, H.K. and K. A. Shaker. 2023. April. Extraction, Purification and Characterization of Peroxidase from Okra (Abelmoschus esculentus). In IOP Conference Series: Earth and Environmental Science (1158, (9): 092009). IOP Publishing.
DOI: 10.1088/1755-1315/1158/9/092009
-Ašić, A., L. Bešić, I. Muhović, S. Dogan. and Y. Turan. .2015. Purification and characterization of β-glucosidase from Agaricus bisporus (white button mushroom). The protein journal, 34(6), 453-461. DOI: 10.1007/s10930-015-9640-z
-Bešić, L., A. Ašić, I. Muhović, S. Dogan. and Y. Turan. .2017. Purification and Characterization of β‐Glucosidase from Brassica oleracea. Journal of Food Processing and Preservation, 41(2), e12764.
DOI .org/10.1111/jfpp.12764
-Bhalla, T. C., M. Asif. and K. Smita. 2017. Purification and characterization of cyanogenic β-glucosidase from wild apricot (Prunus armeniaca L.). Process Biochemistry, 58, 320-325. DOI: 10.1016/j.procbio.2017.04.023
-Blondin, B., R. Ratomahenina, A. Arnaud. and P. Galzy. 1983. Purification and properties of the β-glucosidase of a yeast capable of fermenting cellobiose to ethanol: Dekkera intermedia van der walt. European Journal of Applied Microbiology and Biotechnology, 17(1), 1-6. https://doi.org/10.1007/BF00510563
-Cameron, R.G. J.A. Manthey, R.A. Baker and K. Grohmann. 2001. Purification and characterization of a bets-glucosidase from Citrus sinenis var. Valencia fruit tissue. J. Agric. Food chem. 49:4457-4462. DOI: 10.1021/jf010010z
- Cardador-Martinez, A., Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B.E., Davila-Ortiz, G., Muzquiz, M., Martín-Pedrosa, M., Burbano, C., Cuarado, C. and C. Jiménez-Martínez. 2012. Effect of roasting and boiling on the content of vicine, convicine and L-3,4-Dihydroxy phenylalanine in (Vicia faba L). Journal of Food Quality I, 1745-4557. DOI: 10.1111/jfq.12006
-Chen, L., N. Li. and M. H. Zong. 2012. A glucose-tolerant β-glucosidase from Prunus domestica seeds: purification and characterization. Process Biochemistry, 47(1), 127-132. DOI: https://doi.org/10.36103/ijas.v54i5.1823
-Collier, H. B. 1976. The estimation of vicine in faba beans by an ultraviolet spectrophotometeric method. J. Inst. Can. Sci. Technol. Aliment., 9(3): 155. https://doi.org/10.1016/S0315-5463(76)73651-4
- Gebory, K.D.H.. and M.N.M., Al-Rukabi, 2017. Response of green bean to nitrogen fixing bacterial inoculation and molybdenu. Iraqi Journal of Agricultural Sciences 48(2): 413-421. https://doi.org/10.36103/ijas.v48i2.403
- Fan, Xue-Hui, Xin-Yun Zhang, Qing-An Zhang, Wu-Qi Zhao, and Fang-Fang Shi. 2019. Optimization of ultrasound parameters and its effect on the properties of the activity of beta-glucosidase in apricot kernels. Ultrasonics sonochemistry, 52, 468-476. https://doi.org/10.1016/j.ultsonch.2018.12.027
-Hadeel, S.Y. and S.A. Khalida, 2023. Characterization of phenylalanine annonia lyase purified from locally cultivated grape seeds (Vitis vinifera L.)., Iraqi Journal of Agricultural Sciences, 54(2):516-524. https://doi.org/10.36103/ijas.v54i2.1727
-Hadeel, S.Y. and S.A. Khalida, 2023. Optimum condition for phenylanine ammonia lyase extraction and purification from locally cultivated grape seeds., Iraqi Journal of Agricultural Sciences, 54(2):525- 534.
https://doi.org/10.36103/ijas.v54i2.1728
-Han, S., P. Chen, G. Lin, H. Huang. and Z. Li. 2001. (R)-Oxynitrilase-catalyzed hydrocyanation: the first synthesis of optically active fluorinated mandelonitriles. Tetrahedron: Asymmetry, 12(6): 843-846. DOI: 10.1016/S0957-4166(01)00145-8
-Hegazy, M. I. and R. R. Marquardt. 1984. Metabolism of vicine and convicine in rat tissues: absorption and excretion patterns and sites of hydrolysis. Journal of the Science of Food and Agriculture, 35(2), 139-146. DOI: 10.1002/jsfa.2740350204
-Hind, K.A. and K.A. Shakir. 2023. Extraction, partial purification and characterization of beta –glucosidase from apricot defatted seed powder., Iraqi Journal of Agricultural Sciences, 54(5):1263-1272.
https://doi.org/10.36103/ijas.v54i5.1823
-Jamalian, J. and M. Ghorbani. 2005. Extraction of favism-inducing agents from whole seeds of faba bean (Vicia faba L. var major). J. Sci. Food Agric., 85: 1055-1060.
https://doi.org/10.1002/jsfa.2075
-Kara, H.E. S. Sinan and Y. Turan. 2011. Purification of beta-glucosidase from olive (Olea europaea L.) fruit tissue. With specifically designed hydrophobic interaction chromatography and characterization of the purified enzyme. J. Chrom B. 879:1507-1512. DOI: 10.1016/j.jchromb.2011.03.036
-Li, Y. Y, X.C Jiang, Z. Z Wan. and D. X Zhang. 2005. Purification and partial characterization of b-glucosidase from fresh leaves of tea plants (Camellia sinenis (L.) O Kuntze. Acta Biochemica et Biophysica Sinica 37(6): 363-370.
DOI: 10.1111/j.1745-7270.2005.00053. x.
-Mateos, S.E., C.A.M. Cervantes, E. Zenteno, M.C. Slomianny, J. Alpuche, P. Herandez-Cruz, R. Martinex-Cruz, M. del S. P. Canseco, E. Perez-Campos, M. Sanchez rubio, L. Perez-Campos Mayoral, and M. Martinex-Cruz. 2015. Purification and partial characterization of b-glucosidase in chayote (Sechium edule). Moleules 20:19372-19392. DOI: 10.3390/molecules201019372.
- Mona, A.M., M. A. Sabah and A. M Rehab. 2011. Influence of potassium sulfate on faba bean yield and quality. Applied Sciences, 5(3): 87-95.
-Qasim, S. S., K. A. Shakir, A. B. Al-Shaibani. and M. K. Walsh. 2017. Optimization of culture conditions to produce phytase from Aspergillus tubingensis SKA. Food and Nutrition Sciences, 8(07): 733. DOI: 10.4236/fns.2017.87052
- Rizzello, C.G., I. Losito, L. Facchini, K. Katina, F. Palmisano, M. Gobbetti. and R. Coda. 2016. Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. Scientific reports, 6(1), p.32452.
DOI: https://doi.org/10.1038/srep32452
-Tiwari, S. and O.P. Verma. 2015. Isolation, purification and characterization of b-glucosidase from leaves of Hordeum vulgare. Int. J. Curr. Microbiol. and Appl. Sci. 4(1): 84-89.
-Ünal, M. Ü., V. A. Aksoy. and A. Şener. 2014. Isolation, purification and determination of some biochemical properties of β-glucosidase from Muscat of Bornova grape. European Food Research and Technology, 238(1), 9-15. DOI: 10.1007/s00217-013-2072-0
-Walsh, M.K. and T.A. Najm. 2021. Comparison of four purification methods to purify lipases from thermophilic bacteria. Brazilian Archives of Biology and Technology. Vol 64, e21200045. https://doi.org/10.1590/1678-4324-2021200045.
-Yu, H. L., J. H. Xu, W. Y. Lu, and G. Q. Lin. 2007. Identification, purification and characterization of β-glucosidase from apple seed as a novel catalyst for synthesis of O-glucosides. Enzyme and Microbial Technology, 40(2), 354-361. DOI: 10.1016/j.enzmictec.2006.05.004
Downloads
Published
Issue
Section
License
Copyright (c) 2024 IRAQI JOURNAL OF AGRICULTURAL SCIENCES
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
2.jpg)
https://orcid.org/0000-0002-5774-5906 2.jpg)
