Resumen de Hydrolytic enzymes production by "Aspergillus" section "Nigri" in presence of butylated hydroxyanisole and propyl paraben on peanut meal extract agar
Carla L. Barberis, María F. Landa, Mauricio G. Barberis, Guillermo Giaj Merlera, Ana M. Dalcero, Carina E. Magnoli
- español
Antecedentes En los últimos años, para controlar el crecimiento fúngico, en lugar de los fungicidas tradicionales, tanto en la industria alimentaria como en los productos agrícolas se utilizan antioxidantes como aditivos alimentarios bien tolerados y sin riesgos de efectos adversos.
Objetivos En el presente estudio, en un medio de cultivo con cacahuete, se examinó el efecto de hidroxianisol butilado (BHA) y propilparabeno (PP) sobre la actividad de 2 enzimas hidrolíticas (ß-d-glucosidasa y a-d-galactosidasa) producidas por especies de Aspergillus sección Nigri, en función de diferentes valores de actividad de agua del sustrato (aW; 0,98, 0,95 y 0,93) y tiempos de incubación (24, 48, 72 y 96 h).
Métodos La actividad de las 2 glucosidasas (ß-d-glucosidasa y a-d-galactosidasa) se evaluó usando como sustrato 4-nitrofenil-ß-d-glucopiranósido y 4-nitrofenil-a-d-galactopiranósido, respectivamente. La actividad enzimática se determinó mediante el aumento de la densidad óptica a 405 nm provocado por la liberación de p-nitrofenol, resultado de la hidrólisis enzimática del sustrato. La actividad enzimática se expresó como micromoles de p-nitrofenol liberado por minuto.
Resultados La mayor inhibición en la actividad de ß-d-glucosidasa de Aspergillus carbonarius y Aspergillus niger se observó con 20 mmol l-1 de BHA o PP a 0,98 y 0,95 aW, respectivamente. Comparado con el control, en A. carbonarius se detectó una disminución significativa de la actividad de a-d-galactosidasa con 5�20 mmol l-1 de BHA o PP en todas las condiciones examinadas. Con respecto a A. niger, los porcentajes mas elevados de inhibición enzimática se observaron con 20 mmol l-1 de BHA o PP a 0,95 aW y un tiempo de incubación de 96 h.
Conclusiones Los resultados del presente estudio proporcionan información sobre la capacidad de BHA y PP para inhibir dos de las enzimas más importantes producidas por las especies A. carbonarius y A. niger.
- English
Background In the last years, food grade antioxidants are used safely as an alternative to traditional fungicides to control fungal growth in several food and agricultural products.
Aims In this work, the effect of butylated hydroxyanisole (BHA) and propyl paraben (PP) on two hydrolytic enzyme activity (ß-d-glucosidase and a-d-galactosidase) by Aspergillus section Nigri species under different water activity conditions (aW; 0.98, 0.95 and 0.93) and incubation time intervals (24, 48, 72 and 96 h) was evaluated on peanut-based medium.
Methods The activity of two glycosidases, ß-d-glucosidase and a-d-galactosidase, was assayed using as substrates 4-nitrophenyl-ß-d-glucopyranosido and 4-nitrophenyl-a-d-galactopyranosido, respectively. The enzyme activity was determined by the increase in optical density at 405 nm caused by the liberation of p-nitrophenol by enzymatic hydrolysis of the substrate. Enzyme activity was expressed as micromoles of p-nitrophenol released per minute.
Results The major inhibition in ß-d-glucosidase activity of A. carbonarius and A. niger was found with 20 mmol l-1 of BHA or PP at 0.98 and 0.95 aW, respectively, whereas for a-d-galactosidase activity a significant decrease in enzyme activity with respect to control was observed in A. carbonarius among 5 to 20 mmol l-1 of BHA or PP in all conditions assayed. Regarding A. niger, the highest percentages of enzyme inhibition activity were found with 20 mmol l-1 of BHA or PP at 0.95 aW and 96 h.
Conclusions The results of this work provide information about the capacity of BHA and PP to inhibit in vitro conditions two of the most important hydrolytic enzymes produced by A. carbonarius and A. niger species In the last years, food grade antioxidants are used safely as an alternative to traditional fungicides to control fungal growth in several food and agricultural products.
Aims In this work, the effect of butylated hydroxyanisole (BHA) and propyl paraben (PP) on two hydrolytic enzyme activity (ß-d-glucosidase and a-d-galactosidase) by Aspergillus section Nigri species under different water activity conditions (aW; 0.98, 0.95 and 0.93) and incubation time intervals (24, 48, 72 and 96 h) was evaluated on peanut-based medium.
Methods The activity of two glycosidases, ß-d-glucosidase and a-d-galactosidase, was assayed using as substrates 4-nitrophenyl-ß-d-glucopyranosido and 4-nitrophenyl-a-d-galactopyranosido, respectively. The enzyme activity was determined by the increase in optical density at 405 nm caused by the liberation of p-nitrophenol by enzymatic hydrolysis of the substrate. Enzyme activity was expressed as micromoles of p-nitrophenol released per minute.
Results The major inhibition in ß-d-glucosidase activity of A. carbonarius and A. niger was found with 20 mmol l-1 of BHA or PP at 0.98 and 0.95 aW, respectively, whereas for a-d-galactosidase activity a significant decrease in enzyme activity with respect to control was observed in A. carbonarius among 5 to 20 mmol l-1 of BHA or PP in all conditions assayed. Regarding A. niger, the highest percentages of enzyme inhibition activity were found with 20 mmol l-1 of BHA or PP at 0.95 aW and 96 h.
Conclusions The results of this work provide information about the capacity of BHA and PP to inhibit in vitro conditions two of the most important hydrolytic enzymes produced by A. carbonarius and A. niger species.
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