tailieunhanh - Phytase production from Lactobacillus brevis
In this study, the phytase from Lactobacillus brevis strains isolated from fermented food products was produced and characterized. Phytase production of this strain was determined by production of clear zones around the colonies on the sodium phytate containing medium, after 48 h of incubation at 30 °C. | Turk J Biol 36 (2012) 533-541 © TÜBİTAK doi: Phytase production from Lactobacillus brevis Melis SÜMENGEN1, Sadık DİNÇER1, Ayşenur KAYA2 1 Biology Department, Faculty of Science and Letters, Çukurova University, Adana - TURKEY 2 Molecular Biology and Genetics Department, Faculty of Arts and Sciences, Kilis 7 Aralık University, Kilis - TURKEY Received: ● Accepted: Abstract: In this study, the phytase from Lactobacillus brevis strains isolated from fermented food products was produced and characterized. Phytase production of this strain was determined by production of clear zones around the colonies on the sodium phytate containing medium, after 48 h of incubation at 30 °C. The molecular weight of the phytase from Lactobacillus brevis was estimated as 73 kDa and 34 kDa on SDS-PAGE. The optimum activity of Lactobacillus brevis extracellular and intracellular enzymes emerged at 120 °C, pH and at 110 °C, pH , respectively. The extracellular enzyme from Lactobacillus brevis was 91% stable for 5 min at 90 °C. Lactobacillus brevis intracellular enzyme activity was significantly stimulated with HgCl2 (157%), MnCl2 (140%), ZnCl2 (121%), MgCl2 (133%), CuCl2 (131%), and FeCl2 (123%). Key words: Lactobacillus brevis, phytase, phytic acid, zymogram Introduction During maturation, cereal and legume seeds accumulate a substantial amount of phytic acid (myo-inositol1,2,3,4,5,6-hexakis hydrogen phosphate) (1). Consequently, most of these seeds and their coproducts include 1%-2% phytic acid, which represents >60% of their total phosphorus (2). Discovered by Pfeffer as early as 1872, this molecule is charged with 6 phosphate groups extending from the central myo-inositol ring. The molecular formula of phytic acid is C H O P 6 18 24 6 and its molecular weight is g mol–1. The salts of phytic acid are called phytates (3). Phytate works in a broad pH region as a highly negatively charged ion, and thus its presence in the diet
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