Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.ftb.com.hr/46/46-229.html http://hdl.handle.net/11449/25271 |
Resumo: | A colorimetric method has been developed and optimized to measure L-malic acid in samples of fruit juices and wine. This method is based on oxidation of the analyte, catalyzed by malate dehydrogenase (MDH) from dry baker's yeast, and in combination with the reduction of a tetrazolium salt (MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 mu M of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7-10(-2) g/L, the upper limit of 53.6.10(-2) g/L and a maximum standard deviation of only 2.5 % for the analyzed samples. The MDH activity from baker's yeast was also optimized, the enzyme showed a high stability at pH=8.0-9.0 and the activity was maintained completely at temperatures up to 40 degrees C for 1 hour. The results show that the colorimetric method using enzymatic preparations from dry baker's yeast is a simple and low-cost method with possibility of wide application. |
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Repositório Institucional da UNESP |
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Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeastcolorimetric assay of L-malic acidfruit juiceswinemalate dehydrogenase (MDH)baker's yeastA colorimetric method has been developed and optimized to measure L-malic acid in samples of fruit juices and wine. This method is based on oxidation of the analyte, catalyzed by malate dehydrogenase (MDH) from dry baker's yeast, and in combination with the reduction of a tetrazolium salt (MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 mu M of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7-10(-2) g/L, the upper limit of 53.6.10(-2) g/L and a maximum standard deviation of only 2.5 % for the analyzed samples. The MDH activity from baker's yeast was also optimized, the enzyme showed a high stability at pH=8.0-9.0 and the activity was maintained completely at temperatures up to 40 degrees C for 1 hour. The results show that the colorimetric method using enzymatic preparations from dry baker's yeast is a simple and low-cost method with possibility of wide application.Univ Estadual Paulista, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 São Paulo, BrazilUNESP, Inst Chem, Dept Biochem & Chem Technol, BR-14801970 Araraquara, SP, BrazilUniv Estadual Paulista, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 São Paulo, BrazilUNESP, Inst Chem, Dept Biochem & Chem Technol, BR-14801970 Araraquara, SP, BrazilFaculty Food Technology BiotechnologyUniversidade Estadual Paulista (Unesp)Peres, Maristela F. S. [UNESP]Laluce, Cecília [UNESP]Gattas, Edwil A. L. [UNESP]2014-05-20T14:17:36Z2014-05-20T14:17:36Z2008-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article229-233http://www.ftb.com.hr/46/46-229.htmlFood Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 46, n. 2, p. 229-233, 2008.1330-9862http://hdl.handle.net/11449/25271WOS:000257058900017Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Technology and Biotechnology1.1680,365info:eu-repo/semantics/openAccess2024-06-21T12:47:01Zoai:repositorio.unesp.br:11449/25271Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:02:17.070343Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
title |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
spellingShingle |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast Peres, Maristela F. S. [UNESP] colorimetric assay of L-malic acid fruit juices wine malate dehydrogenase (MDH) baker's yeast |
title_short |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
title_full |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
title_fullStr |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
title_full_unstemmed |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
title_sort |
Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast |
author |
Peres, Maristela F. S. [UNESP] |
author_facet |
Peres, Maristela F. S. [UNESP] Laluce, Cecília [UNESP] Gattas, Edwil A. L. [UNESP] |
author_role |
author |
author2 |
Laluce, Cecília [UNESP] Gattas, Edwil A. L. [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Peres, Maristela F. S. [UNESP] Laluce, Cecília [UNESP] Gattas, Edwil A. L. [UNESP] |
dc.subject.por.fl_str_mv |
colorimetric assay of L-malic acid fruit juices wine malate dehydrogenase (MDH) baker's yeast |
topic |
colorimetric assay of L-malic acid fruit juices wine malate dehydrogenase (MDH) baker's yeast |
description |
A colorimetric method has been developed and optimized to measure L-malic acid in samples of fruit juices and wine. This method is based on oxidation of the analyte, catalyzed by malate dehydrogenase (MDH) from dry baker's yeast, and in combination with the reduction of a tetrazolium salt (MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 mu M of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7-10(-2) g/L, the upper limit of 53.6.10(-2) g/L and a maximum standard deviation of only 2.5 % for the analyzed samples. The MDH activity from baker's yeast was also optimized, the enzyme showed a high stability at pH=8.0-9.0 and the activity was maintained completely at temperatures up to 40 degrees C for 1 hour. The results show that the colorimetric method using enzymatic preparations from dry baker's yeast is a simple and low-cost method with possibility of wide application. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-01 2014-05-20T14:17:36Z 2014-05-20T14:17:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.ftb.com.hr/46/46-229.html Food Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 46, n. 2, p. 229-233, 2008. 1330-9862 http://hdl.handle.net/11449/25271 WOS:000257058900017 |
url |
http://www.ftb.com.hr/46/46-229.html http://hdl.handle.net/11449/25271 |
identifier_str_mv |
Food Technology and Biotechnology. Zagreb: Faculty Food Technology Biotechnology, v. 46, n. 2, p. 229-233, 2008. 1330-9862 WOS:000257058900017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Technology and Biotechnology 1.168 0,365 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
229-233 |
dc.publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129153641218048 |