Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction

An alkaline pectin lyase (PNL) (EC 4.2.2.10) secreted by Brevibacillus borstelensis P35 (GenBank Number: FJ417406) was purified using ammonium sulfate fractionation, anion exchange chromatography on DEAE-cellulose and gel filtration chromatography on Sephadex G-150. The pH and temperature optima of the enzyme were found to be 8.0 and 60 °C. The enzyme does not loose activity up to 60 °C if exposed for 1 h. The values of K _m and V _max of the enzyme were 0.625 mg/mL and 126.32 s^?1, respectively. The molecular weight was found to be 36 ± 01 kDa. The presence of 10 mM concentration of Ca²⁺, Cu²⁺, Mn²⁺, Mg²⁺, Zn²⁺, Hg²⁺, Fe²⁺ and EDTA, l-cystein, ascorbic acid significantly enhanced the PNL of the purified enzyme. In the course of the laboratory trials, it was demonstrated that PNL from B. borstelensis (P35) could be successfully applied to the production and clarification of fruit juice and oil extraction.     

Purification and characterisation of β‐mannanase from Lactobacillus plantarum (M24) and its applications in some fruit juices

β‐Mannanase was purified 2619.05‐fold from the Lactobacillus plantarum (M24) bacterium by ammonium sulphate precipitation and ion exchange chromatography (DEAE‐Sephadex). The purified enzyme gave two protein bands at a level of approximately 36.4 and 55.3 kDa in the SDS‐PAGE. The purified mannanase enzyme has shown its maximum activity at 50 °C and pH 8, and it has been also determined that the enzyme was stable at 5–11 pH range and over 50 °C. The V_max and K_m values have been identified as 82 mg mannan mL^?1 and 0.178 mm , respectively. The effects of some metal ions such as Fe²⁺, Ca²⁺, Co²⁺, Ni²⁺, Mn²⁺, Cu²⁺ and Zn²⁺ on the mannanase enzyme have been also investigated, and it has been determined that all metal ions had significant effects on the activation of the mannanase enzyme. In addition, the effectiveness of the purified mannanase enzyme on the clarification of some fruit juices such as orange, apricot, grape and apple has been investigated. During the clarification processes, the enzyme was more effective than crude extracts on the clarification of the peach juice with a ratio of 223.1% at most.     

Green synthesis of Ce2 O3 NPs and determination of its antioxidant activity

In this study, the authors presented synthesis of ceria nanoparticles (NPs) by the bio‐reduction method and their antioxidative activity. Aqueous extract of Euphorbia (Euphorbia amygdaloides) was used as reducing and stabilising agents. They used aqueous extract of Euphorbia (E. amygdaloides) as reducing and stabilising agent. Ultraviolet–visible (UV–vis) absorption spectroscopy was used to monitor the quantitative formation of ceria NPs. They also addressed the characteristics of the obtained ceria NPs using scanning electron microscopy (SEM), X‐ray diffraction (XRD) and transmitting electron microscope (TEM). The synthesised cerium (III) oxide (Ce₂ O₃) NPs were initially noted through visual colour change from colourless pale yellow cerium (III) to light yellow cerium (IV) and further confirmed the band at 345 nm employing UV–vis spectroscopy. The average diameter of the prepared NPs was about 8.6–10.5 nm. In addition, the synthesised Ce₂ O₃ NPs were tested for antioxidant and anti‐bacterial activities using ferric reducing antioxidant power, cupric reducing antioxidant capacity, ferrous ions chelating activity, superoxide the anion radical scavenging and 2, 2′‐azinobis 3‐ethylbenzothiazol to‐6‐sulphonic acid scavenging activity. It could be concluded that Euphorbia (E. amygdaloides) extract can be used efficiently in the production of potential antioxidant and anti‐bacterial Ce₂ O₃ NPs for commercial applications.Inspec keywords: cerium compounds, nanoparticles, nanofabrication, X‐ray diffraction, scanning electron microscopy, transmission electron microscopy, ultraviolet spectra, visible spectraOther keywords: Ce₂ O₃ , α‐tocopherol, butylated hydroxytoluene, anion radical scavenging, ferrous ions chelating activity, 2, 2''‐azinobis 3‐ethylbenzothiazol to‐6‐sulphonic acid scavenging activity, UV‐vis spectroscopy, light yellow cerium, ultraviolet‐visible absorption spectroscopy, SEM, XRD, green synthesis, transmitting electron microscopy, X‐ray diffraction, scanning electron microscopy, aqueous extract Euphorbia amygdaloides, antioxidative activity, bio‐reduction method, ceria nanoparticles, antioxidant activity     

Der Schutz personenbezogener Daten in der Türkei

Die Türkei hat auf dem Gebiet des Datenschutzrechts gegenüber der EU noch einiges aufzuholen. Dies wurde auch in den Entwicklungsberichten der EU von 2002 und 2003 angemerkt. Bislang wurde in der Türkei noch kein eigenes Datenschutzgesetz erlassen. Die Gesetzgebung zum Datenschutz hat jedoch im Rahmen der Integration der EU-Bestimmungen durch einen Entwurf des Justizministeriums für ein Datenschutzgesetz an Fahrt aufgenommen. Der folgende Beitrag stellt diesen Gesetzesentwurf vor und ordnet ihn in den allgemeinen rechtlichen Kontext ein.     

Purification and characterization of a novel serine protease compositain from compositae (Scorzonera hispanica L.)

In this research, a protease from the compositae (Scorzonera hispanica L.) was extracted and purified through (NH₄)₂SO₄ precipitation, CM-Sephadex and Sephacryl S200. At the end of purification by gel filtration on a Sephacryl S-200 column, 87.11-fold purification was achieved. It was shown that purified enzyme was homogeneous in terms of SDS-PAGE with molecular mass estimate of 30?kDa. The enzyme named compositain depicted an optimal pH of 8.0 and was stable at pH 7.0–9.0, and its optimal temperature was at 50?°C. While Tween 80 (0.2?%) was activated to the purified protease enzyme, it was partially inhibited by 5?mM concentration of some metal salts and EDTA, PMSF, dithiothreitol, H₂O₂ and β-mercaptoethanol. The enzyme activity was stable even in the presence of detergents and organic solvents. In addition, it was investigated whether the purified and characterized protease enzyme would cause to congeal milk. As a result, it was determined that the compositain could congeal milk and it would be used for cheese production. The compositain had potential application in food processing.