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 de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/225208 |
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-y1)-2,5-diphenyrtetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 μM of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7.10-2 g/L, the upper limit of 53.6.102 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 °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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Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeastBaker's yeastColorimetric assay of L-malic acidFruit juicesMalate dehydrogenase (MDH)WineA 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-y1)-2,5-diphenyrtetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 μM of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7.10-2 g/L, the upper limit of 53.6.102 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 °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.School of Pharmaceutical Science Sao Paulo State University - UNESP Department of Food and Nutrition, Rodovia Araraquara-Jaú, Km. 1, BR-14801-902, SPDepartment of Biochemistry and Chemical Technology Institute of Chemistry UNESP, R. Prof. Francisco Degni s/n C.P 355, BR-14801-970, Araraquara, SPSchool of Pharmaceutical Science Sao Paulo State University - UNESP Department of Food and Nutrition, Rodovia Araraquara-Jaú, Km. 1, BR-14801-902, SPDepartment of Biochemistry and Chemical Technology Institute of Chemistry UNESP, R. Prof. Francisco Degni s/n C.P 355, BR-14801-970, Araraquara, SPUniversidade Estadual Paulista (UNESP)Peres, Maristela F.S. [UNESP]Laluce, Cecilia [UNESP]Gattás, Edwil A.L. [UNESP]2022-04-28T20:42:14Z2022-04-28T20:42:14Z2008-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject229-233Food Technology and Biotechnology, v. 46, n. 2, p. 229-233, 2008.1330-98621334-2606http://hdl.handle.net/11449/2252082-s2.0-46349111918Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Technology and Biotechnologyinfo:eu-repo/semantics/openAccess2024-06-21T12:47:34Zoai:repositorio.unesp.br:11449/225208Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:01:22.682435Repositório 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] Baker's yeast Colorimetric assay of L-malic acid Fruit juices Malate dehydrogenase (MDH) Wine |
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, Cecilia [UNESP] Gattás, Edwil A.L. [UNESP] |
author_role |
author |
author2 |
Laluce, Cecilia [UNESP] Gattás, 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, Cecilia [UNESP] Gattás, Edwil A.L. [UNESP] |
dc.subject.por.fl_str_mv |
Baker's yeast Colorimetric assay of L-malic acid Fruit juices Malate dehydrogenase (MDH) Wine |
topic |
Baker's yeast Colorimetric assay of L-malic acid Fruit juices Malate dehydrogenase (MDH) Wine |
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-y1)-2,5-diphenyrtetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 μM of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7.10-2 g/L, the upper limit of 53.6.102 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 °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 2022-04-28T20:42:14Z 2022-04-28T20:42:14Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Technology and Biotechnology, v. 46, n. 2, p. 229-233, 2008. 1330-9862 1334-2606 http://hdl.handle.net/11449/225208 2-s2.0-46349111918 |
identifier_str_mv |
Food Technology and Biotechnology, v. 46, n. 2, p. 229-233, 2008. 1330-9862 1334-2606 2-s2.0-46349111918 |
url |
http://hdl.handle.net/11449/225208 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Technology and Biotechnology |
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.source.none.fl_str_mv |
Scopus 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_ |
1808128304935337984 |