Biochemical studies on the amylase of Mango Mealybug (Drosicha stebbingi Green)

Yıl 2014, Cilt: 38 Sayı: 3, 307 - 322, 01.06.2014

Mubasshir Sohaıl Muhammad Anjum Aqueel Muhammad Afzal Abubakar Muhammad Raza Muhammad Karman Muhammad Sajjad Khalıl

https://doi.org/10.16970/ted.82875

Öz

Mealybug (Drosicha stebbingi Green) is voracious pest of the mango orchards. It causes heavy quality losses and low production of mango fruit (Luhanga & Gwinner 1993). The research was conducted to control the pest. Isolation, purification and characterization of amylase from mango mealybug were performed. Amylolytic activity was 365U/ml in crude homogenate of D. stebbingi whereas in acetone precipitation sample activity was 680 U/ml. The optimum pH and temperature for amylase activity was 6.4 and 50-60 ºC, respectively. However, amylase activity was maximum at 3% of substrate (starch) concentration. Enzymatic activity was inhibited by Pb2+, Na1+, Hg2+, Ni2+and Cu2+ but Ca2+ enhanced the enzymatic activity. Natural plant extract like Datura (Datura alba), Neem (Azadirachta indica) and citrus (Citrus reticulata) inhibited the amylolytic activity. Molecular weight of amylase was 26 kDa measured by sodiumdodisylsulphate-polyacrylamide gel electrophorasis (SDS-PAGE). Purpose of the research was to evaluate the isolation, purification and biochemical characterization of the digestive enzyme of mango mealybug. The experiment provides better understanding about digestive physiology of mealybug for its efficient control. Biochemical characteristics of digestive amylolytic activity in adults of mango mealybug may open new horizons for its control

Anahtar Kelimeler

Mango Mealybug, amylase, biochemical characterization

Mango unlubitlerinde (Drosicha stebbingi Green) amilaz üzerinde biyokimyasal çalışmalar

Öz

Mango unlubiti (Drosicha stebbingi Green) mango bahçelerinde oburca beslenen bir zararlıdır. Mango meyvesinde ağır kalite kaybı ve düşük üretime sebep olmaktadır (Luhanga & Gwinner 1993). Bu çalışma zararlının kontrolü için yapılmıştır. İzolasyon, saflaştırma ve amilaz karakterizasyonu Mango unlubitinden yapılmıştır. Amilolitik aktivite D. stebbingi ham homojenat içinde 365U / ml iken aseton içinde çökeltme örnek aktivitesi 680 U / ml olmuştur. Amilaz aktivitesi için optimum pH ve sıcaklık sırasıyla, 6.4 ve 50-60 ºC olmuş, bununla birlikte, amilaz aktivitesi, maksimum alt-tabaka (nişasta) konsantrasyonunun% 3’ü olmuştur. Enzimatik aktivite Pb2 +, nA1- +, Hg2 +, Ni + 2 ve Cu + 2 tarafından önlenmiş, fakat Ca + 2 enzimatik aktiviteyi arttırmıştır. Datura (Datura alba), Neem (Azadirachta indica) ve narenciye (Citrus reticulata) gibi doğal bitki ekstraktları amilolitik aktiviteyi engellemiştir. Sodiumdodisylsulphatepoliakrilamid jel elektroforez (SDS-PAGE) ile ölçülen amilaz molekül ağırlığı 26 kDa olmuştur. Araştırmanın amacı izolasyonu, saflaştırmayı ve mango unlubitlerin sindirim enziminin biyokimyasal karakterizasyonunu değerlendirmektir. Bu çalışma unlubitlerin etkin kontrolü için, unlubitlerin sindirim fizyolojisinin daha iyi anlaşılmasını sağlar. Mango unlubitlerin erginlerindeki sindirim amilolitik aktivitesinin biyokimyasal özellikleri zararlının kontrolü için yeni ufuklar açabilir

Anahtar Kelimeler

Mango unlubiti, amilaz, biyokimyasal karakterizasyon

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