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Use of Plackett-Burman Design for Rapid Screening of Diverse Raw Pectin Sources for Cold-Active Polygalacturonase and Amylase Production by Geotrichum Sp

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Use of Plackett-Burman Design for Rapid Screening of Diverse Raw Pectin Sources for Cold-Active Polygalacturonase and Amylase Production by Geotrichum Sp Int.J.Curr.Microbiol.App.Sci (2015) 4(6): 821-827 ISSN: 2319-7706 Volume 4 Number 6 (2015) pp. 821-827 http://www.ijcmas.com Original Research Article Use of Plackett-Burman Design for rapid Screening of Diverse Raw Pectin Sources for Cold-Active Polygalacturonase and Amylase Production by Geotrichum sp K. Divya and P. Naga Padma* Bhavan s Vivekananda College of Science, Humanities and Commerce, Secunderabad 94, India *Corresponding author A B S T R A C T Cold active polygalacturonases and amylases play significant role in extraction and clarification of fruit juices at industrial level. An optimized production medium with low cost substrates would be very useful for commercial production of these enzymes. The present study was done to screen low cost pectin and starch K e y w o r d s substrates for cold active enzymes production. The different pectin and starch sources screened were fruit and vegetables peels like citrus, pineapple, apple, Amylase, banana, mango, guava, carrot, beetroot, bottle gourd, ridge gourd and potato. For Cold-active efficient screening of the best sources a statistical design like Plackett-Burman was enzyme, used as in this design n variables can be studied in just n-1 experiments only. A Geotrichum sps, twelve experimental design Plackett-Burman was used as the best sources can be Poly shortlisted in consideration with their interactive effects. The pectinolytic and galacturonase, amylolytic yeast isolate was identified as Geotrichum sps and was used for the Plackett- present study. Cold-active pectinase and amylase enzyme activity was assayed by Burman, dinitrosalicylic acid (DNS) method. The flasks were incubated at room temperature Pectin (20-25 °C) and cold active enzyme activity was tested at 5°C. The best pectin sources selected for efficient cold-active pectinase production were banana and bottle guard and for amylase mango and guava peels. Thus, these studies indicate that low cost raw sources can be used for optimization of production media for commercial production of cold-active polygalacturonase and amylase producer which could have better application in fruit juice clarification studies. Introduction Pectic substances form a major component that catalyze the hydrolytic cleavage of the of the middle lamella of the primary cell -(1-4)-glycosidic bonds in polygalacturonic walls of plant tissues and are degraded by acid the constituent of pectin to form D- special enzymes called pectinases. These are galacturonic acid (Jayani et al., 2005; A.S. group of enzymes that are both Ismail, 1996). Pectinases have diverse depolymerizing and saponifying enzymes applications in food industry for clarification 821 Int.J.Curr.Microbiol.App.Sci (2015) 4(6): 821-827 of fruit juices, wines (Alkorta et al., 1998), study was isolated from cold stored spoilt coffee and tea fermentations (J.R. Whittaker, fruit (K. Divya and P. Naga Padma, 2014), 1984). Cold-active enzymes from and maintained as a glycerol stock. The psychrophiles are important for fruit juice culture was revived from glycerol stock clarification as cold stored juices can be using yeast extract peptone dextrose clarified with at low temperatures and this (YEPD) broth. An inoculum was prepared offers potential economic benefits as using the same broth by inoculating 106 cells substantial energy can be saved. The /ml, incubated for 24 hours. The inoculum production of pectinolytic enzymes has been size used for the study was 5% and the widely reported in bacteria and filamentous inoculum broth contained 106 cells /ml. fungi (Pedroli et al., 2008) but these enzymes are produced as a mixture of Pretreatment of raw pectin peels: Peels of enzymes (pectinases). Yeasts from spoilt different fruits and vegetables like citrus, fruits have been identified to be a good pineapple, apple, banana, mango, guava, source for pectinases especially carrot, beetroot, bottle gourd, ridge gourd polygalacturonases (K. Divya and P. Naga and potato were collected and dried in a hot Padma, 2014; Parish and Higgins, 1989). air oven at 60°C to remove the total water Yeast pectinases are preferable as they are content. The dried peels were then made into mostly single enzymes and not a mixture fine powders using a blender and preserved. like those of bacteria and also for the fact The percentage pectin present in the peels that yeast is a GRAS organism (P. Naga was determined by carbazole method Padma et al., 2011). Cold-active enzymes (Ranganna S, 1979). specially polygalacturonases are attractive for usage in fruit juice industry as colder Polygalacturonase/Amylase production: conditions hamper spoilage and favor milder Submerged fermentation studies for enzyme conditions that avoid changes in production were carried out at flask level in organoleptic and nutritional properties (T. 250ml Erlenmeyer flasks containing 50ml Nakagawa et al., 2005 a; Gainvors et al., modified YEPD broth to which different 1994). The aim of the present study was to dried raw pectin peels were added according optimize the production medium using raw to the Plackett-Burman 12 experimental sources of pectin and to screen the efficient design. sources that could yield both highest cold- active pectinase and amylase activity. The The flasks were inoculated with actively sources were screened using a statistical growing yeast culture with the inoculum size design like Plackett-Burman (Plackett- of 5% containing 1x106 cells/ml and Burman, 1946). With current stress on fruit incubated at RT (20-25° C) and assayed for production and processing in an agro based enzyme production at 5°C. Broth samples economy like India the need for such cold were collected from the incubated flasks active enzymes is highly demanding as it is every 24hrs and assayed for enzyme activity important to keep temperatures low during at 5°C. The peak enzyme production was extraction and clarification to retain the considered for statistical analysis using organoleptic properties and hence the Indostat software. present study focused on it. Polygalacturonase assay: One ml of Materials and Methods culture broth was cold centrifuged at 4°C, 5000 rpm for 10 minutes. Supernatant was Inoculum preparation: The isolate under taken as enzyme source. The enzyme was 822 Int.J.Curr.Microbiol.App.Sci (2015) 4(6): 821-827 assayed by measuring the D-galacturonic gourd and potato were screened using a acid released from polygalacturonic acid as twelve Plackett-Burman statistical substrate by dinitrosalicylic acid (DNS) experimental design. The pectin content of method (Collmer et al., 1988, Miller., 1959) the eleven sources was determined by at 5°C as assay temperature. One unit of carbazole method (Ranganna S, 1979) enzyme activity is defined as the amount of (Table 1). The cold active enzymes yield enzyme required to produce 1 µM of varied in different flasks the pectinase galacturonic acid per minute at incubated enzyme yield varied from 120-196 U/ml and temperature (5°C). amylase enzyme yield varied from 9-19 U/ml (Table 2). The peak enzyme Amylase assay: The enzyme was assayed production values were considered for using 1% soluble starch of HI media make statistical analysis using Indostat software. as substrate. The reducing sugars liberated The analysis yielded regression coefficients on incubation of enzyme with substrate were and t-values. Based on the highest positive determined by DNS method (Miller, 1959). regression coefficients and highest t-values One unit of amylase activity is defined as the best raw sources were selected. Sources the amount of enzyme required to liberate 1 with highest positive regression coefficients µ mole of reducing sugars (glucose and their corresponding t-values for the peak equivalents) per minute. production of cold active pectinase production as indicated in (Table 3) were Experimental design (Plackett-Burman banana and bottle gourd. Similarly for cold- design): Plackett-Burman designs are very active amylase production mango and guava efficient statistical screening designs used to peels were found to be efficient (Table 4). screen n-1 variables in just n number of experiments with interactive effects of Pectin present in fruits and vegetables variables in consideration. Screening of encourages the growth of pectinolytic various efficient pectin sources has been organisms as it is good carbon and energy done using Plackett-Burman statistical source (K. Anuradha et al., 2010) Presence design for 12 runs and 11 two-level factors. of carbon source at required concentrations This design requires that the frequency of in the culture medium is very important for each level of a variable should be equal and optimized production of enzymes. Taking that in each test the number of high and low this into consideration different raw pectin variable should be equal. Then the effects of sources were screened using a statistical changing the other variables cancel out method like Plackett-Burman (Plackett- while determining the effect of a particular Burman, 1946). This design is reliable, fast, variable. The main effect was calculated as significant and time saving procedure as up the difference between the average of to n-1 variables can be screened in just n measurements made at the high level setting number of experiments and so is also cost (+1) and the average of measurements effective. observed at low setting (-1) of each factor (K.Anuradha et al , 2014). Yeasts have been reported to produce polygalacturonase (Blanco et al., 1994; Results and Discussion Birgisson et al., 2003; P. Naga Padma et al., 2011) among which Geotrichum sps is Eleven different cheaper pectin sources like considered to be a good producer of cold- citrus, pineapple, apple, banana, mango, active pectinase and amylase (Natalia guava, carrot, beetroot, bottle gourd, ridge Lorena Rojas et al., 2008). 823 Int.J.Curr.Microbiol.App.Sci (2015) 4(6): 821-827 Table.1 Pectin content in peels of different fruits and vegetables. (K. Anuradha et al., 2008) Pectin Source % Pectin Citrus 14.8 Pineapple 9 Apple 1.8 Banana 7.0 Mango 13.0 Guava 3.89* *(Norma and Hannah, 2000) Carrot 16.5 Beetroot 12 Bottle gourd 6 Ridge gourd 0.18 Potato 0.05 Table.2 Cold-active pectinase and amylase enzyme production at 24 hrs (Peak enzyme) by Geotrichum sps.
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