Laccase-gum Arabic conjugate for preparation of water-soluble oligomer of catechin with enhanced antioxidant activity

Food Chemistry
Swati B Jadhav, Rekha S Singhal

Abstract

Catechin was oligomerized using free laccase and laccase-gum Arabic conjugate. The process of oligomerization was optimized with respect to solvent, ratio of solvent to buffer (0.2:10 to 1:10), pH of buffer (3-10), enzyme (575-18,400 U/mg) and substrate concentration (1-7mM). Maximum production of oligomer was observed in methanol at ratio 0.6:10 of methanol:buffer of pH 5 using 2300 U/mg of laccase and 5mM of catechin. The laccase-gum Arabic conjugate showed lower activity but higher stability than free laccase in methanol. Free laccase produced cross linked water-insoluble oligomer, whereas conjugated laccase produced linear water-soluble oligomer. The linear water-soluble oligomer showed higher antioxidant activity, as determined by the DPPH assay, and reducing power as compared to monomer making it suitable for biological applications. The molecular weight of the linear oligomer was found to be 13.14kDa, which suggested it to be composed of 45 monomer units. Further characterizations of linear and cross linked oligomer were done using FTIR and differential scanning calorimetry.

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Citations

Jan 13, 2015·Cellular and Molecular Life Sciences : CMLS·Cinzia PezzellaAlessandra Piscitelli
Oct 31, 2015·Nutrients·Fangbo XiaRuile Pan
Aug 18, 2017·Preparative Biochemistry & Biotechnology·Ayşe Ezgi ÜnlüAndreas Liese
Nov 23, 2016·Applied Microbiology and Biotechnology·Tukayi KudangaMarilize Le Roes-Hill
Apr 6, 2021·Critical Reviews in Biotechnology·Kai SunQingguo Huang
Jun 14, 2021·International Journal of Biological Macromolecules·Chandrabhan Verma, M A Quraishi

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