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ALLIINASE IMMOBILIZATION IN CALCIUM ALGINATE BEADS AND LAYERED DOUBLE HYDROXIDES MATRICES
Author(s) -
ANIFANTAKI ELENI,
TOULOUPAKIS ELEFTHERIOS,
GHANOTAKIS DEMETRIOS F.
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00510.x
Subject(s) - allicin , alliin , chemistry , calcium alginate , nutraceutical , allium sativum , immobilized enzyme , biosensor , active ingredient , layered double hydroxides , biocompatible material , chromatography , combinatorial chemistry , adsorption , enzyme , organic chemistry , calcium , biochemistry , bioinformatics , biology , horticulture , medicine , biomedical engineering
Garlic ( Allium sativum ) has been used for centuries as a food and condiment. Allicin, a major ingredient of garlic that is produced by the enzyme alliinase during crushing of garlic cloves (alliin lyase EC 4.4.1.4), produces a variety of beneficial biological effects. In the present report, we describe the extraction, purification and immobilization of active garlic alliinase. Alliinase was successfully immobilized in two biocompatible matrices, calcium alginate gel and Mg‐Al layered double hydroxides. Alliinase immobilized in both matrices retained a major fraction of its activity for substantial periods of time, and thus immobilized alliinase has the potential to be employed in pharmaceutical and nutraceutical applications. PRACTICAL APPLICATIONS Alliinase immobilized in a biocompatible matrix, such as layered double hydroxides or alginate, could effectively catalyze the conversion of alliin to allicin, an active ingredient of pharmaceutical compositions and a food additive. Moreover, the immobilized/stabilized alliinase could be used for the continuous production of high quantities of allicin for nutraceutical purposes. Alginate and layered double hydroxides materials have been already used in the biosensor field for the development of electrodes. Thus, the immobilized alliinase in either alginate or layered double hydroxides could be used for the development of a biosensor for monitoring cysteine sulfoxides. Such a biosensor could prove useful in a number of applications in the food industry.