Purification and Partial Characterization of β-Glucosidase in Chayote (Sechium edule)

Chayote (Sechium edule (Jacq.) Swartz) Seed as an Unexploited Protein Source: Bio-Functional and Nutritional Quality of Protein Isolates

Chayote seeds have good protein quality and recognized bioactive properties, being still unexplored as a nutraceutical. In this work, chayote seed protein isolates (CSPIs) were prepared by alkaline extraction (AE) and ultrasonic-assisted extraction (UAE) using a probe (20 kHz) or a water bath (40 kHz), and their physicochemical, functional properties and nutraceutical potential were investigated. For all treatments, protein solutions (10% w/v) were treated for 20 min. The UAE significantly (p < 0.05) improved the protein extraction yield and functional properties (protein solubility, turbidity, and emulsifying and foaming properties) of CSPIs. This effect was more pronounced using a probe sonication device. The CSPI obtained by UAE-20 kHz contained 8.2 ± 0.9% dw of proteins with a balanced amino acid profile, higher content of essential amino acids (315.63 mg/g of protein) and higher protein digestibility (80.3 ± 4.5%). Furthermore, CSPI.UAE-20 kHz exhibited the highest phenolic content (7.22 mg GAE/g dw), antioxidant capacity and α-amylase inhibition (74%, at 100 μg/mL concentration). Overall, these results suggest that ultrasound technology contributed greatly to the corresponding functional and nutritional properties of chayote seed proteins. It would be, therefore, useful to apply this Cucurbitaceae species in food systems, promoting its nutritional and commercial value.

Aggregation and Molecular Properties of β-Glucosidase Isoform II in Chayote (Sechium edule)

The presence of isoforms of β-glucosidase has been reported in some grasses such as sorghum, rice and maize. This work aims to extract and characterize isoform II in β-glucosidase from S. edule. A crude extract was prepared without buffer solution and adjusted to pH 4.6. Contaminating proteins were precipitated at 4 °C for 24 h. The supernatant was purified by chromatography on carboxymethyl cellulose (CMC) column, molecular exclusion on Sephacryl S-200HR, and exchange anionic on QFF column. Electrophoretic analyzes revealed a purified enzyme with aggregating molecular complex on SDS-PAGE, Native-PAGE, and AU-PAGE. Twelve peptides fragments were identified by nano liquid chromatography-tandem mass spectrometry (nano LC-ESI-MS/MS), which presented as 61% identical to Cucurbita moschata β-glucosidase and 55.74% identical to β-glucosidase from Cucumis sativus, another Cucurbitaceous member. The relative masses which contained 39% hydrophobic amino acids ranged from 982.49 to 2,781.26. The enzyme showed a specificity to β-d-glucose with a Km of 4.59 mM, a Vmax value of 104.3 μM∙min-1 and a kcat of 10,087 μM∙min-1 using p-nitrophenyl-β-D-glucopyranoside. The presence of molecular aggregates can be attributed to non-polar amino acids. This property is not mediated by a β-glucosidase aggregating factor (BGAF) as in grasses (maize and sorghum). The role of these aggregates is discussed.

Purification and characterization of a glucose-tolerant β-glucosidase from black plum seed and its structural changes in ionic liquids

The objective of this study was to characterize a plant origin β-glucosidase from black plum seeds and identify its conformational changes in twenty-six imidazolium- and amino acid-based ionic liquids (ILs). The results revealed that the purified 60 kDa enzyme was monomeric in nature, maximally active at 55 °C and pH 5.0, and nearly completely inhibited by Hg²⁺ and Ag⁺. Attractive peculiarities of the relative low kinetic and higher glucose inhibition constants (K_m = 0.58 mM [pNPG]; K_i = 193.5 mM [glucose]) demonstrated its potential applications in food industry. Circular dichroism studies showed that the secondary structural changes of the enzyme depended not only on the anions, but also on the cations of the assayed ILs. Interestingly, no corresponding relations were observed between the changes in enzyme structure induced by ILs and its catalytic activities, suggesting that the influences of ILs on enzymatic processes don't rely simply on enzyme conformational changes.

General survey of Fructus Psoraleae from the different origins and chemical identification of the roasted from raw Fructus Psoraleae

Fructus Psoraleae, a traditional Chinese medicine, is widely used for preventing and treating various diseases such as vitiligo, osteoporosis and psoriasis. Coumarin, such as psoralenoside, isopsoralenoside, psoralen and isopsoralen, are important compounds in Fructus Psoraleae. In our study, ultra performance liquid chromatography coupled with diode array detector was employed for an excellent method validation for simultaneous quantification of psoralenoside, isopsoralenoside, psoralen and isopsoralen, which was further applied in performing general survey of Fructus Psoraleae from the different origins and chemical identification of the roasted from raw Fructus Psoraleae in the light of illuminating the transformed rule of psoralenoside and isopsoralenoside. There is a reciprocal relationship between (iso)psoralenoside and (iso)psoralen, and the total content remains balance in Fructus Psoraleae from the different origins. In addition, we found that (iso)psoralenoside in the powder of the raw Fructus Psoraleae could be easily transformed into (iso)psoralen in methanol aqueous solution, especially above 50% water, rather than the roasted one. Thus, we proposed a hypothesis that transformation between (iso)psoralenoside and (iso)psoralen was hindered by inactivation of β-glucosidase in the process of roasting Fructus Psoraleae, which was further verified by observing transformation of (iso)psoralenoside under the different conditions, such as temperature, pH and β-glucosidase. Therefore, we developed a feasible method to distinguish the roasted from raw Fructus Psoraleae by observing conversion from (iso)psoralenoside to (iso)psoralen in 50% methanol aqueous solution. In summary, these results pave the way for elevating quality standard for Fructus Psoraleae and distinguishing the salt-processed from raw Fructus Psoraleae.

Optimized Biotransformation of Icariin into Icariside II by β-Glucosidase from Trichoderma viride Using Central Composite Design Method

A crude β-glucosidase has been produced from Trichoderma viride and used to explore a simple method to prepare icariside II from icariin. The crude enzyme has been studied by zymography method and used for hydrolysis of ICA. To achieve a high conversion rate of ICA, various factors have been studied including pH, reaction time, temperature, initial concentration of enzyme, and initial concentration of ICA through central composite design experiments. In the condition of the optimum hydrolysis parameters with pH 4.0, 41°C, 1.0 mg/mL ICA, and 9.8 U/mL crude β-glucosidase, the conversion rate of ICA reached 95.03% at 1 h. Moreover, the cytotoxicity test showed that ICA II performed inhibition effects on proliferation of A549 cell, while ICA has no cytotoxicity. It indicated that the hydrolysis transformation study of ICA is valuable for exploration of active new drugs.