EVALUATING THE NARINGINASE PRODUCTION POTENTIAL OF PENICILLIUM ROQUEFORTI UNDER DIFFERENT CULTURE CONDITIONS

Abstract

Naringin is a major flavanone glycoside responsible for bitterness in citrus juices, particularly grapefruit juice, which often limits consumer acceptance. Enzyme-mediated hydrolysis represents a promising approach to mitigate this bitterness. Naringinase, an enzyme complex capable of catalyzing the hydrolysis of naringin, was the focus of the present study, which investigated the production potential of Penicillium roqueforti. Several culture media compositions were investigated to enhance naringinase production, and extracellular enzyme activities and pH dynamics were monitored. Based on prior studies, the initial pH values of the media were set at 4.5 and 6.5, identified as optimal for naringinase activity. The highest naringinase activity (1.47 EU/mL) was obtained in Medium 1 under different initial pH conditions. whereas variations in pH did not significantly alter the peak enzyme activity achieved in this medium. Moreover, P. roqueforti altered the pH of all media, with pH values in A1 and A2 rising to 7.86 and 8.12, respectively, by day five. A preliminary partial purification of the enzyme was performed, revealing precipitation during ammonium sulfate elution for reasons yet to be elucidated.

Keywords

• Naringinase
• Penicillium roqueforti
• naringin
• microbial enzyme

PENICILLIUM ROQUEFORTI'NİN FARKLI KÜLTÜR KOŞULLARI ALTINDA NARİNGİNAZ ÜRETİM POTANSİYELİNİN DEĞERLENDİRİLMESİ

Abstract

Naringin, özellikle greyfurt suyu olmak üzere turunçgil sularındaki acılıktan sorumlu olan ve tüketici kabulünü sıklıkla sınırlayan önemli bir flavonon glikozididir. Enzim aracılı hidroliz, bu acılığı hafifletmek için umut verici bir yaklaşımdır. Naringinin hidrolizini katalize edebilen bir enzim kompleksi olan naringinaz, Penicillium roqueforti'nin üretim potansiyelini araştıran bu çalışmanın odak noktasıydı. Bu bağlamda öncü bir yaklaşımı temsil eden P. roqueforti için bir dizi yeni kültür ortamı geliştirildi ve pH dinamikleriyle birlikte hücre dışı enzim aktiviteleri izlendi. Önceki çalışmalara dayanarak, ortamların başlangıç pH değerleri, naringinaz aktivitesi için optimum olarak belirlenen 4,5 ve 6,5 olarak belirlendi. Sonuçlar, her iki pH koşulunda en yüksek enzim aktivitesinin, kültürün beşinci gününde A1 ve A2 ortamlarında 1,47 EU/mL'ye ulaştığını göstermiştir. Dahası, P. roqueforti tüm ortamların pH'ını değiştirdi ve beşinci günde A1 ve A2'deki pH değerleri sırasıyla 7,86 ve 8,12'ye yükseldi. Enzimin ön kısmi saflaştırılması gerçekleştirildi ve henüz açıklığa kavuşturulamayan nedenlerle amonyum sülfat elüsyonu sırasında çökelme olduğu ortaya çıktı.

Keywords

• Penicillium roqueforti
• naringin
• microbial enzyme
• naringinaz

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