Study of the Characterization of Partial Purified Polyamine Oxidase from Sheep's Brain Tissue

المجلة: Journal of Education and Science

سنة النشر: 2019

تاريخ النشر: 2019-02-09

The study included partially purified of polyamine oxidase (PAO) from sheep's brain tissue by dialysis and ion exchange chromatography using DEAE-cellulose techniques. Tow isoenzymes (I،II) were obtained with specific activities 3.876 and 2.856 units/ mg of protein and purification folds 11, 8 times respectively compared with crude enzyme. The specific activity of PAO I was better than PAO II, thus we considered it for following studying. The optimal condition showed 100 μL volume of enzyme, pH=9, 40ͦ C, at incubation time 10 min. Some of properties of partially purified PAO enzyme were studied and the specificity was found to be superior to the base material, where it was given the highest activity when using spermidine. Using lineweaver_ Burk plot, the values of maximum velocity (Vmax) and Michaelis constant (Km) were found to be 0.145 Unit/ ml and 43.4 mM respectively, and potassium ion was the most activator ion to the enzyme arrived to 233.8%. The compounds (ammonium chloride, sodium fluoride, phenyl hydrazine, sodium azide and EDTA) showed a significant inhibitory effect on the activity of the enzyme (56.1%, 49.9%, 49.9%, 37.3% and 25%) respectively

STUDY ON INHIBITORY EFFECT OF ROSMARINUS OFFICINALIS L EXTRACTS AND QUERCITINE ON PARTIALLY PURIFIED COW’S BRAIN POLYAMINE OXIDASE

المجلة: Biochem. Cell. Arch.

سنة النشر: 2019

تاريخ النشر: 2020-02-04

: This study involved the recognition of polyamine oxidase PAO in cow’s brain extract, using dialysis and DEAEcellulose ion exchanger chromatography. The enzyme was partially isolated and the purification fold of just onepeak (I) obtained was 17.71. Rosemary (Rosmarinus officinalis L.) for this study was analyzed. The phytochemical compounds: Flavoniod, Alkaliod, Glycoside, Terpine, Saponin, Taninewere obtained by according to suitable extraction protocols. Using HPLC technique, some polyphenolic compounds were determined. It is noted the presence of Quercitine, Luteolin and Apegeninein macerated and soxhlet extracts of leaves, while absence of Catechin and Rutine. Macerated and soxhlet extracts of twigs has been observed the presence of both Quercitine and Catechin. The inhibitory effect of Rosmarinus officinalis L. extracts on PAO I activity was studied. The macerated extract of twigs with 1 mg/ml and Soxhlet extract of leaves with 4 mg/ml showed 100% inhibition. Lineweaver-Burk plots show a non competitive inhibition of PAO by using pure Quercitine. Km value was 35.71 mM, which represent K’m value with inhibitor. V max value is variable from 0.185 unit/ml without inhibitor to 0.138 and 0.107 unit/ml with 4 and 6 mM of quercitine as inhibitor, respectively. Accordingly, inhibition constant Ki values were 5 and 7 mM, respectively. Our study is aimed to investigate the polyphenolic composition of rosemary in Mosul, to reveal the affluence of these compounds and assess the inhibitory effect of its extract

Maillard reaction: formation, advantage, disadvantage and control. A review

المجلة: Food Science and Applied Biotechnology

سنة النشر: 2023

تاريخ النشر: 2024-03-02

The Maillard reaction(MR) is often known as the amino-carbonyl reaction, nonenzymatic browning, or protein glycation reaction. The non-enzymatic browning reaction is influenced by several factors like period, quantity of H2O, temperature, involved reactants, pH, and metal ions in food. During the production, processing, and storage of food, the MR is a crucial chemical process. While Maillard reaction products (MRPs) can enhance food quality during processing, some unfavorable reactions can also result in undesirable food effects. There are two sides to MRPs. The positive side is that these products have several advantages such as improvement in color, odor, flavor, and antioxidant ability. On the other hand, the negative side represents decreasing food quality and the nutritional value of some foods, as well as some health-related problems. The review involves several strategies by which MR could be controlled or prevented. These strategies were divided into two parts, the first is non-enzymatic which is done by adding functional ingredients that work to modify reducing sugars and amino groups and/or trapping of α-dicarbonyl compounds. The second is enzymatic, by using enzymes for example, fructosamine kinase, fructosamine oxidase, and lactose oxidase.