Enzymatic Biotransformation of Pomegranate Ellagitannins: Initial Approach to Reaction Conditions

Document Type: Research Paper

Authors

1 Research Center in Food and Development A.C., 33089, Cd. Delicias, Chihuahua, México.

2 Group of Bioprocesses & Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, 25280, Coahuila, México.

3 Food Science and Nutrition Department, Agrarian Autonomous University “Antonio Narro”, Saltillo, 25000, México.

10.30498/ijb.2020.137202.2305

Abstract

Background: Ellagitannase (Ellagitannin acyl hydrolase) is an inducible enzyme with great potential use in food industry since allows the ellagic acid release from ellagitannins.
Objective: In this work, ellagitannase was produced by the fungus Aspergillus niger GH1 in solid state fermentation using polyurethane foam as solid support and pomegranate husk ellagitannins as sole carbon source and ellagitannase inducer and an initial approach to the enzymatic reaction conditions was reached.
Materials and Methods: Ellagitannase was produced by Aspergillus niger GH1 in solid state fermentation and the ideal reaction conditions for ellagitannase activity based on ellagic acid quantification as ellagitannins biotransformation product by high performance liquid chromatographic are reported.
Results:The enzyme ideal reaction conditions were: substrate concentration of 1 mg.mL-1, 60 °C and pH 5.0, during 10 min of reaction. The kinetic enzyme constants (Vmax = 30.34 mM.mL-1.min-1 and Km = 1.48 x 103 mM) using punicalagin as substrate were determined.
Conclusion: The assay was completed in a short time and may find application in future studies of ellagic acid production.

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