Copyright (c) 2016 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Characterization and Application of Polygalacturonase from Trinitario (Theobroma cacao L.) Pulp
Asian Journal of Chemistry,
Vol. 28 No. 10 (2016): Vol 28 Issue 10
Abstract
Destruction of cacao (Theobroma cacao L) pulp is an important part in cacao beans drying process. Ripening of the fruit pulp that cause softening of cacao beans will be followed by formation of polygalacturonase enzyme. In this study, polygalacturonase was extracted using ammonium sulphate at 80 % saturation of pulp cacao beans that have been cured for 3, 5 and 7 days. Activity of polygalacturonase has been evaluated in term of its pH, temperature and content of different substrates. All of the polygalacturonase with different curing time has optimum activity at pH 5.5, temperature of 50 °C and 0.9 % of substrate. Application of polygalacturonase on the fermentation of cacao beans have been evaluated through DMRT test (P £ 0.05) and showed significant difference in organoleptic and catechin content of beans fermentation for 3, 5 and 7 days.
Keywords
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX
- D.F. Bateman and H.G. Basham, in eds.: R. Heitefuss and P.H. Williams, Degradation of Plant Cell Walls and Membranes by Microbial Enzymes, Springer Verlag, Berlin, pp. 316-355 (1976).
- W.M. Fogarty and O.P. Ward, Prog. Ind. Microbiol., 13, 59 (1974).
- H.D. Belitz, W. Grosch and P. Schieberle, Food Chemistry, Springer-Verlag Berlin Heidelberg, edn 4 Revised and extended, Chap. 4, p. 314 (2009).
- J.R. Whitaker, in eds.: W.M. Fogarty and C.T. Kelly, Microbial Pectinolytic Enzymes, Elsevier Science Ltd., London, pp. 133–176 (1990).
- B. Dopico, A.L. Lowe, I.D. Wilson, C. Merodio and D. Grierson, Plant Mol. Biol., 21, 437 (1993); doi:10.1007/BF00028802.
- R.G. Atkinson, Plant Physiol., 105, 1437 (1994); doi:10.1104/pp.105.4.1437.
- R.G. Atkinson and R.C. Gardner, Plant Physiol., 103, 669 (1993); doi:10.1104/pp.103.2.669.
- J.C.D. Hinton, D.R. Grll, D. Lalo, G.S. Plastow and G.P.C. Salmond, Mol. Microbiol., 4, 1029 (1990); doi:10.1111/j.1365-2958.1990.tb00675.x.
- H.J. Bussink, H.C. Kester and J. Visser, FEBS Lett., 273, 127 (1990); doi:10.1016/0014-5793(90)81066-W.
- N.E. Karam and A. Belarbi, World J. Microbiol. Biotechnol., 11, 559 (1995); doi:10.1007/BF00286373.
- L. Federici, C. Caprari, B. Mattei, C. Savino, A. Di Matteo, G. De Lorenzo, F. Cervone and D. Tsernoglou, Proc. Natl. Acad. Sci. USA, 98, 13425 (2001); doi:10.1073/pnas.231473698.
- A. Gainvors, V. Frezier, H. Lemaresquier, C. Lequart, M. Aigle and A. Belarbi, Yeast, 10, 1311 (1994); doi:10.1002/yea.320101008.
- S.A. Singh and A.G. Appu Rao, Biotechnol. Appl. Biochem., 35, 115 (2002); doi:10.1042/BA20010077.
- M. Takao, T. Nakaniwa, K. Yoshikawa, T. Terashita and T. Sakai, Biosci. Biotechnol. Biochem., 65, 322 (2001); doi:10.1271/bbb.65.322.
- J. Alonso, W. Canet, N. Howell and R. Alique, J. Sci. Food Agric., 83, 1600 (2003); doi:10.1002/jsfa.1591.
- N. Pathak and G.G. Sanwal, Phytochemistry, 48, 249 (1998); doi:10.1016/S0031-9422(98)00005-3.
- V. Prasanna, T.N. Prabha and R.N. Tharanathan, Food Chem., 95, 30 (2006); doi:10.1016/j.foodchem.2004.12.014.
- J.R. Whitaker, Enzyme Microb. Technol., 6, 341 (1984); doi:10.1016/0141-0229(84)90046-2.
- R.S. Jayani, S. Saxena and R. Gupta, Process Biochem., 40, 2931 (2005); doi:10.1016/j.procbio.2005.03.026.
- I. Alkorta, G. Garbisu, M.J. Llama and J.L. Serra, Process Biochem., 33, 21 (1998); doi:10.1016/S0032-9592(97)00046-0.
- K. Anuradha, P.N. Padma, S. Venkateshwar and G. Reddy, Indian J. Microbiol., 50, 339 (2010); doi:10.1007/s12088-010-0054-5.
- N. Martin, M.A.U. Guez, L.D. Sette, R. Da Silva and E. Gomes, Microbiology, 79, 306 (2010); doi:10.1134/S0026261710030057.
- M. D’Innocenzo and F.M. Lajolo, J. Food Biochem., 25, 19 (2001); doi:10.1111/j.1745-4514.2001.tb00750.x.
- A. Fayyaz, B.A. Asbi, H.M. Ghazali, T.B. Che Man and S. Jinap, Food Chem., 47, 183 (1993); doi:10.1016/0308-8146(93)90241-7.
- A.G.S. Warrilow, R.J. Turner and M.G. Jones, Phytochemistry, 35, 863 (1994); doi:10.1016/S0031-9422(00)90627-7.
- M. Corredig, W. Kerr and L. Wicker, J. Agric. Food Chem., 48, 4918 (2000); doi:10.1021/jf9912553.
- H.C. MacDonald and R. Evans, J. Sci. Food Agric., 70, 321 (1996); doi:10.1002/(SICI)1097-0010(199603)70:3<321::AID-JSFA505>3.0.CO;2-9.
- C. Arias and J.A. Burns, J. Agric. Food Chem., 50, 3465 (2002); doi:10.1021/jf020146c.
- M.L. Arenas-Ocampo, S. Evangelista-Lozano, R. Arana-Errasquin, A. Jimenez-Aparicio and G. Davila-Ortiz, J. Food Biochem., 27, 91 (2003); doi:10.1111/j.1745-4514.2003.tb00269.x.
- S.A. de Assis, P. Fernandes, B.S. Ferreira, J.M.S. Cabral and O.M.M. Faria Oliveira, J. Chem. Technol. Biotechnol., 79, 277 (2004); doi:10.1002/jctb.973.
- T.A. Rohan, J. Food Sci., 32, 402 (1967); doi:10.1111/j.1365-2621.1967.tb09695.x.
- T.A. Rohan and T. Stewart, J. Food Sci., 32, 395 (1967); doi:10.1111/j.1365-2621.1967.tb09693.x.
- B. Biehl and J. Voigt, In International Cacao Conference: Biochemistry of Chocolate Flavour Precursors, Salvador de Bahia, Brazil (1996).
- T. Robinson, A.W. Ranalli and A.W. Phillips, J. Agric. Food Chem., 9, 295 (1961); doi:10.1021/jf60116a016.
- J. Clapperton, R. Lockwood, L. Romanczyk and J.F. Hammerstone, Trop. Agric. (Trinidad), 71, 303 (1994).
- H. Kim and P.G. Keeney, J. Food Sci., 49, 1090 (1984); doi:10.1111/j.1365-2621.1984.tb10400.x.
- R. Munoz and A.R. Barcelo, in ed.: L.M.L. Nollet, Enzymes, Marcel Dekker, Inc, New York, vol. 1 (1996).
- H.W. Zhou, R. Ben-Arie and S. Lurie, Phytochemistry, 55, 191 (2000); doi:10.1016/S0031-9422(00)00271-5.
- G.L. Miller, Anal. Chem., 31, 426 (1959); doi:10.1021/ac60147a030.
- M.M. Bradford, Anal. Biochem., 72, 248 (1976); doi:10.1016/0003-2697(76)90527-3.
- D. Dinu, Roum. Biotechnol. Lett., 6, 397 (2001).
- P.F. Fox, Food Enzymology, Elsevier Applied Science Publishers Ltd., vol. 1, London (1991).
- C. Bird, W. Schuch, J. Kanczler, D. Robertson, G. Hobson, G. Tucker, D. Grierson and S. Bright, Fruit Quality Characteristics of Transgenic Tomato Fruit with Altered Polygalacturonase Activity, Hortscience, USA (1988).
- M.S. Foda, R.S. Rizk, A.Y. Gibriel and S. Basra, Zbl. Mikrobiol., 139, 463 (1984).
- H.U. Rehman, S.A.U. Qader and A. Aman, Carbohydr. Polym., 90, 387 (2012); doi:10.1016/j.carbpol.2012.05.055.
- N.P. Patil, K.P. Patil, B.L. Chaudhari and S.B. Chincholkar, Indian J. Microbiol., 52, 240 (2012); doi:10.1007/s12088-011-0162-x.
- M. Serrat, R.C. Bermúdez and T.G. Villa, Appl. Biochem. Biotechnol., 97, 193 (2002); doi:10.1385/ABAB:97:3:193.
- D. Silva, E. da Silva Martins, R. da Silva and E. Gomes, Braz. J. Microbiol., 33, 318 (2002); doi:10.1590/S1517-83822002000400008.
- U. Phutela, V. Dhuna, S. Sandhu and B.S. Chadha, Braz. J. Microbiol., 36, 63 (2005); doi:10.1590/S1517-83822005000100013.
- M.A. Martos, E.R. Zubreski, M. Combina, O. Garro and R.A. Hours, Food Sci. Technol., 33, 332 (2013); doi:10.1590/S0101-20612013005000047.
- C. Massa, G. Degrassi, G. Devescovi, V. Venturi and D. Lamba, Protein Expr. Purif., 54, 300 (2007); doi:10.1016/j.pep.2007.03.019.
- X. Pan, K. Li, R. Ma, P. Shi, H. Huang, P. Yang, K. Meng and B. Yao, Food Chem., 188, 569 (2015); doi:10.1016/j.foodchem.2015.05.022.
- S.A. Mohamed, N.M. Farid, E.N. Hossiny and R.I. Bassuiny, J. Biotechnol., 127, 54 (2006); doi:10.1016/j.jbiotec.2006.06.009.
- P. Singh and U.N. Dwivedi, Food Chem., 111, 345 (2008); doi:10.1016/j.foodchem.2008.03.072.
- I. Vovk and B. Simonovska, J. Chromatogr. B Analyt. Technol. Biomed. Life Sci., 849, 337 (2007); doi:10.1016/j.jchromb.2006.08.053.
- H. Konno and H. Tsumuki, Phytochemistry, 30, 2115 (1991); doi:10.1016/0031-9422(91)83597-E.
- C.Y. Lee, in eds.: C.T. Ho, C.Y. Lee, and M.T. Huang, In Proceedings of ACS Symposium Series 506: Enzymatic Oxidation of Phenolic Compounds in Fruits, In: Phenolic Compounds in Food and Their Effects on Health, American Chemical Society, Washington DC, USA, pp. 305–316 (1992).
- T. Stark, S. Bareuther and T. Hofmann, J. Agric. Food Chem., 53, 5407 (2005); doi:10.1021/jf050457y.
- C.A. Lau-Cam, The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols, College of Pharmacy and Allied Health Professions, St. John’s University, 8000 Utopia Parkway, Jamaica, NY 11439, USA, Chap. 17 (2013).
- A. Caligiani, M. Cirlini, G. Palla, R. Ravaglia and M. Arlorio, Chirality, 19, 329 (2007); doi:10.1002/chir.20380.
- A. Othman, A. Ismail, N. Abdul Ghani and I. Adenan, Food Chem., 100, 1523 (2007); doi:10.1016/j.foodchem.2005.12.021.
- T. Krawczyk, Inform, 11, 1265 (2000).
References
D.F. Bateman and H.G. Basham, in eds.: R. Heitefuss and P.H. Williams, Degradation of Plant Cell Walls and Membranes by Microbial Enzymes, Springer Verlag, Berlin, pp. 316-355 (1976).
W.M. Fogarty and O.P. Ward, Prog. Ind. Microbiol., 13, 59 (1974).
H.D. Belitz, W. Grosch and P. Schieberle, Food Chemistry, Springer-Verlag Berlin Heidelberg, edn 4 Revised and extended, Chap. 4, p. 314 (2009).
J.R. Whitaker, in eds.: W.M. Fogarty and C.T. Kelly, Microbial Pectinolytic Enzymes, Elsevier Science Ltd., London, pp. 133–176 (1990).
B. Dopico, A.L. Lowe, I.D. Wilson, C. Merodio and D. Grierson, Plant Mol. Biol., 21, 437 (1993); doi:10.1007/BF00028802.
R.G. Atkinson, Plant Physiol., 105, 1437 (1994); doi:10.1104/pp.105.4.1437.
R.G. Atkinson and R.C. Gardner, Plant Physiol., 103, 669 (1993); doi:10.1104/pp.103.2.669.
J.C.D. Hinton, D.R. Grll, D. Lalo, G.S. Plastow and G.P.C. Salmond, Mol. Microbiol., 4, 1029 (1990); doi:10.1111/j.1365-2958.1990.tb00675.x.
H.J. Bussink, H.C. Kester and J. Visser, FEBS Lett., 273, 127 (1990); doi:10.1016/0014-5793(90)81066-W.
N.E. Karam and A. Belarbi, World J. Microbiol. Biotechnol., 11, 559 (1995); doi:10.1007/BF00286373.
L. Federici, C. Caprari, B. Mattei, C. Savino, A. Di Matteo, G. De Lorenzo, F. Cervone and D. Tsernoglou, Proc. Natl. Acad. Sci. USA, 98, 13425 (2001); doi:10.1073/pnas.231473698.
A. Gainvors, V. Frezier, H. Lemaresquier, C. Lequart, M. Aigle and A. Belarbi, Yeast, 10, 1311 (1994); doi:10.1002/yea.320101008.
S.A. Singh and A.G. Appu Rao, Biotechnol. Appl. Biochem., 35, 115 (2002); doi:10.1042/BA20010077.
M. Takao, T. Nakaniwa, K. Yoshikawa, T. Terashita and T. Sakai, Biosci. Biotechnol. Biochem., 65, 322 (2001); doi:10.1271/bbb.65.322.
J. Alonso, W. Canet, N. Howell and R. Alique, J. Sci. Food Agric., 83, 1600 (2003); doi:10.1002/jsfa.1591.
N. Pathak and G.G. Sanwal, Phytochemistry, 48, 249 (1998); doi:10.1016/S0031-9422(98)00005-3.
V. Prasanna, T.N. Prabha and R.N. Tharanathan, Food Chem., 95, 30 (2006); doi:10.1016/j.foodchem.2004.12.014.
J.R. Whitaker, Enzyme Microb. Technol., 6, 341 (1984); doi:10.1016/0141-0229(84)90046-2.
R.S. Jayani, S. Saxena and R. Gupta, Process Biochem., 40, 2931 (2005); doi:10.1016/j.procbio.2005.03.026.
I. Alkorta, G. Garbisu, M.J. Llama and J.L. Serra, Process Biochem., 33, 21 (1998); doi:10.1016/S0032-9592(97)00046-0.
K. Anuradha, P.N. Padma, S. Venkateshwar and G. Reddy, Indian J. Microbiol., 50, 339 (2010); doi:10.1007/s12088-010-0054-5.
N. Martin, M.A.U. Guez, L.D. Sette, R. Da Silva and E. Gomes, Microbiology, 79, 306 (2010); doi:10.1134/S0026261710030057.
M. D’Innocenzo and F.M. Lajolo, J. Food Biochem., 25, 19 (2001); doi:10.1111/j.1745-4514.2001.tb00750.x.
A. Fayyaz, B.A. Asbi, H.M. Ghazali, T.B. Che Man and S. Jinap, Food Chem., 47, 183 (1993); doi:10.1016/0308-8146(93)90241-7.
A.G.S. Warrilow, R.J. Turner and M.G. Jones, Phytochemistry, 35, 863 (1994); doi:10.1016/S0031-9422(00)90627-7.
M. Corredig, W. Kerr and L. Wicker, J. Agric. Food Chem., 48, 4918 (2000); doi:10.1021/jf9912553.
H.C. MacDonald and R. Evans, J. Sci. Food Agric., 70, 321 (1996); doi:10.1002/(SICI)1097-0010(199603)70:3<321::AID-JSFA505>3.0.CO;2-9.
C. Arias and J.A. Burns, J. Agric. Food Chem., 50, 3465 (2002); doi:10.1021/jf020146c.
M.L. Arenas-Ocampo, S. Evangelista-Lozano, R. Arana-Errasquin, A. Jimenez-Aparicio and G. Davila-Ortiz, J. Food Biochem., 27, 91 (2003); doi:10.1111/j.1745-4514.2003.tb00269.x.
S.A. de Assis, P. Fernandes, B.S. Ferreira, J.M.S. Cabral and O.M.M. Faria Oliveira, J. Chem. Technol. Biotechnol., 79, 277 (2004); doi:10.1002/jctb.973.
T.A. Rohan, J. Food Sci., 32, 402 (1967); doi:10.1111/j.1365-2621.1967.tb09695.x.
T.A. Rohan and T. Stewart, J. Food Sci., 32, 395 (1967); doi:10.1111/j.1365-2621.1967.tb09693.x.
B. Biehl and J. Voigt, In International Cacao Conference: Biochemistry of Chocolate Flavour Precursors, Salvador de Bahia, Brazil (1996).
T. Robinson, A.W. Ranalli and A.W. Phillips, J. Agric. Food Chem., 9, 295 (1961); doi:10.1021/jf60116a016.
J. Clapperton, R. Lockwood, L. Romanczyk and J.F. Hammerstone, Trop. Agric. (Trinidad), 71, 303 (1994).
H. Kim and P.G. Keeney, J. Food Sci., 49, 1090 (1984); doi:10.1111/j.1365-2621.1984.tb10400.x.
R. Munoz and A.R. Barcelo, in ed.: L.M.L. Nollet, Enzymes, Marcel Dekker, Inc, New York, vol. 1 (1996).
H.W. Zhou, R. Ben-Arie and S. Lurie, Phytochemistry, 55, 191 (2000); doi:10.1016/S0031-9422(00)00271-5.
G.L. Miller, Anal. Chem., 31, 426 (1959); doi:10.1021/ac60147a030.
M.M. Bradford, Anal. Biochem., 72, 248 (1976); doi:10.1016/0003-2697(76)90527-3.
D. Dinu, Roum. Biotechnol. Lett., 6, 397 (2001).
P.F. Fox, Food Enzymology, Elsevier Applied Science Publishers Ltd., vol. 1, London (1991).
C. Bird, W. Schuch, J. Kanczler, D. Robertson, G. Hobson, G. Tucker, D. Grierson and S. Bright, Fruit Quality Characteristics of Transgenic Tomato Fruit with Altered Polygalacturonase Activity, Hortscience, USA (1988).
M.S. Foda, R.S. Rizk, A.Y. Gibriel and S. Basra, Zbl. Mikrobiol., 139, 463 (1984).
H.U. Rehman, S.A.U. Qader and A. Aman, Carbohydr. Polym., 90, 387 (2012); doi:10.1016/j.carbpol.2012.05.055.
N.P. Patil, K.P. Patil, B.L. Chaudhari and S.B. Chincholkar, Indian J. Microbiol., 52, 240 (2012); doi:10.1007/s12088-011-0162-x.
M. Serrat, R.C. Bermúdez and T.G. Villa, Appl. Biochem. Biotechnol., 97, 193 (2002); doi:10.1385/ABAB:97:3:193.
D. Silva, E. da Silva Martins, R. da Silva and E. Gomes, Braz. J. Microbiol., 33, 318 (2002); doi:10.1590/S1517-83822002000400008.
U. Phutela, V. Dhuna, S. Sandhu and B.S. Chadha, Braz. J. Microbiol., 36, 63 (2005); doi:10.1590/S1517-83822005000100013.
M.A. Martos, E.R. Zubreski, M. Combina, O. Garro and R.A. Hours, Food Sci. Technol., 33, 332 (2013); doi:10.1590/S0101-20612013005000047.
C. Massa, G. Degrassi, G. Devescovi, V. Venturi and D. Lamba, Protein Expr. Purif., 54, 300 (2007); doi:10.1016/j.pep.2007.03.019.
X. Pan, K. Li, R. Ma, P. Shi, H. Huang, P. Yang, K. Meng and B. Yao, Food Chem., 188, 569 (2015); doi:10.1016/j.foodchem.2015.05.022.
S.A. Mohamed, N.M. Farid, E.N. Hossiny and R.I. Bassuiny, J. Biotechnol., 127, 54 (2006); doi:10.1016/j.jbiotec.2006.06.009.
P. Singh and U.N. Dwivedi, Food Chem., 111, 345 (2008); doi:10.1016/j.foodchem.2008.03.072.
I. Vovk and B. Simonovska, J. Chromatogr. B Analyt. Technol. Biomed. Life Sci., 849, 337 (2007); doi:10.1016/j.jchromb.2006.08.053.
H. Konno and H. Tsumuki, Phytochemistry, 30, 2115 (1991); doi:10.1016/0031-9422(91)83597-E.
C.Y. Lee, in eds.: C.T. Ho, C.Y. Lee, and M.T. Huang, In Proceedings of ACS Symposium Series 506: Enzymatic Oxidation of Phenolic Compounds in Fruits, In: Phenolic Compounds in Food and Their Effects on Health, American Chemical Society, Washington DC, USA, pp. 305–316 (1992).
T. Stark, S. Bareuther and T. Hofmann, J. Agric. Food Chem., 53, 5407 (2005); doi:10.1021/jf050457y.
C.A. Lau-Cam, The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols, College of Pharmacy and Allied Health Professions, St. John’s University, 8000 Utopia Parkway, Jamaica, NY 11439, USA, Chap. 17 (2013).
A. Caligiani, M. Cirlini, G. Palla, R. Ravaglia and M. Arlorio, Chirality, 19, 329 (2007); doi:10.1002/chir.20380.
A. Othman, A. Ismail, N. Abdul Ghani and I. Adenan, Food Chem., 100, 1523 (2007); doi:10.1016/j.foodchem.2005.12.021.
T. Krawczyk, Inform, 11, 1265 (2000).