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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 13 No. 11 (2023): November 2023
				
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									Research Articles
							
		



	
		  	 

		
	
		Characterization of glucose Oxidase from Penicillium chrysogenum MDC 8358: Prospects for application in food industry
	


	
	
		

							
					Authors

						
							
								Ani M. Paloyan
							
																																		
	
							
								Karine G. Dukova
							
																																		
	
							
								Artur A. Hambardzumyan
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v13i11.1216
						
					
				
			

						
										
					Abstract

					Backgrounds: Food enzymes play a crucial role in enhancing specific food attributes, such as improving texture, eliminating toxins and allergens, producing carbohydrates, and enhancing flavor and appearance characteristics. Glucose oxidase (GOX) catalyzes the oxidation of glucose to produce gluconic acid and hydrogen peroxide, making it applicable in various practical scenarios. This enzyme could be utilized to eliminate glucose, thereby facilitating the creation of functional food suitable for individuals with diabetes and glucose intolerance.Our main goal was to characterize GOX from a Penicillium chrysogenum strain isolated from Armenian ecosystems.
Methods:GOX of P. chrysogenum MDC 8358 was obtained by surface fermentation using glucose as a carbon source.  The enzyme was purified 230-fold to homogeneity using a three-step purification scheme consisting of ion exchange, adsorption, and gel filtration chromatography.  
Results:The specific activity of the purified enzyme reached 271.2 U/mg. GOX from P. chrysogenum MDC 8358 has shown to be dimeric with a molecular weight of 135.5 kDa, consisting of two equal subunits with a molecular weight of 70 kDa. Isoelectric focusing has revealed a pH of 4.6. The enzyme has displayed a temperature optimum of 40 °C, and a pH optimum of 6.8, being more thermostable at acidic pH. Characterized GOX was highly specific for β-D-glucose and has shown only minor activities to mannose, xylose, and galactose. 

Keywords:Penicillium chrysogenum MDC 8358, surface fermentation, glucose oxidase, purification, characterization, functional food preservation

				
			
			

						
																																	
						
		


		

						
										
					
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																			2023-11-15
																	

				
							

			
						
										

											
							
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									Vol. 13 No. 11 (2023): November 2023
								
							

						
					
											
							
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