title: Purification and characterization of a naringinase from a newly isolated strain of Bacillus amyloliquefaciens 11568 suitable for the transformation of flavonoids.
abstract: An intracellular naringinase from Bacillus amyloliquefaciens 11568 isolated from soil was purified, identified, and characterized. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the purified enzyme gave a single protein band corresponding to a molecular mass of 32kDa. The optimum pH and temperature for naringinase and its α-l-rhamnosidase and β-d-glucosidase activities were pH 7.5 and 45°C, respectively. The enzymes were stable below 45°C between pH 3.5 and 8.5. The Km and the Vmax of the isolated naringinase were 0.95mmol/L and 3847.3mmol/(L·min), respectively. The isolated naringinase was capable of hydrolyzing naringin, neohesperidin, and other glycosides. Additionally, a concentration of 4U/mL of the enzyme in citrus juice was sufficient to remove the naringin and alleviate the bitterness of the juice. These results provide an in-depth insight into the structure of the naringinase and the hydrolysis of naringin and other flavonoids.
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors: Yunping
authors: Y
authors: Zhu
authors: College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China.
authors: Huiyong
authors: H
authors: Jia
authors: School of Food and Chemical Engineering, Beijing Technology and Business University, No. 33, Fucheng Road, Beijing 100048, China.
authors: Menglu
authors: M
authors: Xi
authors: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
authors: Liya
authors: L
authors: Xu
authors: School of Food and Chemical Engineering, Beijing Technology and Business University, No. 33, Fucheng Road, Beijing 100048, China.
authors: Shaoming
authors: S
authors: Wu
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, No. 33, Fucheng Road, Beijing 100048, China. Electronic address: lixt@th.btbu.edu.cn.
authors: Xiuting
authors: X
authors: Li
mesh_terms: D000069977:Bacillus amyloliquefaciens / Q000201:enzymology* / Q000302:isolation & purification*; D005419:Flavonoids / Q000378:metabolism*; D000067030:Fruit and Vegetable Juices / Q000032:analysis; D006027:Glycosides / Q000302:isolation & purification / Q000378:metabolism; D006569:Hesperidin / Q000031:analogs & derivatives / Q000302:isolation & purification / Q000378:metabolism; D006868:Hydrolysis; D009097:Multienzyme Complexes / Q000302:isolation & purification*; D001617:beta-Glucosidase / Q000302:isolation & purification*
chemical_list: D005419:Flavonoids; D006027:Glycosides; D009097:Multienzyme Complexes; D006569:Hesperidin; C039827:naringinase; D001617:beta-Glucosidase; C546526:neohesperidin
keywords: Bacillus amyloliquefaciens; Debittering; Naringin; Naringinase; Purification