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Extraction, partial characterization, and storage stability of β-glucosidase from propolis
Cui-Ping Zhang1, Huo-Qing Zheng, Fu-Liang Hu
1College of Animal Sciences, Zhejiang Univ., Hangzhou 310029, China.
Journal of Food Science
|May 4, 2011
Summary
Optimized extraction conditions for propolis β-glucosidase revealed its potential as a freshness index. Enzyme activity decreases over time at room temperature, unlike storage at colder temperatures.
Area of Science:
- Biochemistry
- Enzymology
- Natural Products Chemistry
Background:
- Propolis, a resinous mixture collected by honeybees, contains various bioactive compounds.
- β-Glucosidase is an enzyme found in natural products that plays a role in hydrolysis.
- Understanding enzyme activity in propolis is crucial for its quality assessment and application.
Purpose of the Study:
- To optimize extraction and assay conditions for β-glucosidase from propolis.
- To investigate the stability of propolis β-glucosidase under different storage conditions.
- To evaluate the potential of β-glucosidase activity as an indicator of propolis freshness.
Main Methods:
- Enzyme extraction and activity assays were performed using optimized buffer systems and incubation temperatures.
- Propolis samples were stored at various temperatures (-20 °C, 4 °C, and room temperature) for 3 months.
- Enzyme substrate specificity was tested using various p-nitrophenyl derivatives and natural compounds.
Main Results:
- Optimal β-glucosidase activity was achieved at pH 6.0 in a citric acid-disodium hydrogen phosphate buffer with 2.5% insoluble polyvinylpyrrolidone at 57 °C.
- Freshly harvested propolis exhibited high β-glucosidase activity, which was significantly reduced in commercially bought samples.
- Propolis β-glucosidase activity remained stable at -20 °C and 4 °C but decreased exponentially with storage time at room temperature.
- The enzyme hydrolyzed p-nitrophenyl-β-D-glucoside and p-nitrophenyl-β-D-galactoside but not other tested substrates, suggesting its role in flavonoid glycoside hydrolysis.
Conclusions:
- The study successfully optimized conditions for propolis β-glucosidase extraction and assay.
- Propolis β-glucosidase activity is a reliable indicator of propolis freshness, decreasing significantly with room temperature storage.
- The enzyme's substrate specificity supports its role in the in-situ hydrolysis of flavonoid glucosides during propolis formation and processing.
