Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Purwayantie S, Sediawan WB, Raharjo D, Johandi. Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis. Eurasia J Biosci. 2019;13(1), 419-424.

APA 6th edition
In-text citation: (Purwayantie et al., 2019)
Reference: Purwayantie, S., Sediawan, W. B., Raharjo, D., & Johandi (2019). Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis. Eurasian Journal of Biosciences, 13(1), 419-424.

Chicago
In-text citation: (Purwayantie et al., 2019)
Reference: Purwayantie, Sulvi, Wahyudi Budi Sediawan, Dwi Raharjo, and Johandi. "Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis". Eurasian Journal of Biosciences 2019 13 no. 1 (2019): 419-424.

Harvard
In-text citation: (Purwayantie et al., 2019)
Reference: Purwayantie, S., Sediawan, W. B., Raharjo, D., and Johandi (2019). Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis. Eurasian Journal of Biosciences, 13(1), pp. 419-424.

MLA
In-text citation: (Purwayantie et al., 2019)
Reference: Purwayantie, Sulvi et al. "Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis". Eurasian Journal of Biosciences, vol. 13, no. 1, 2019, pp. 419-424.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Purwayantie S, Sediawan WB, Raharjo D, Johandi. Production of gallic and glutamic acid-rich extract from Albertisia Papuana Becc leaves using Tannase in various pH and temperature hydrolysis. Eurasia J Biosci. 2019;13(1):419-24.

Abstract

The Dayak’s Tribes in West Kalimantan of Indonesia uses the leaves of san-sangk (Albertisia papuana Becc.) as one of the seasoning ingredients. The leaves are known to contain gallic and glutamic acid, which are important chemical compounds for human health. Various extraction methods using solvents have been used to produce gallic and glutamic acid. Commercially, fermentation methods are preferred to use tannase from microbial for hydrolysis of tannins to produce gallic acid with glutamic acid as a by-product. Enzyme activity is strongly influenced by the condition of its enzymatic process conditions, especially pH and temperature. Therefore, the conditions of the research are carried out at certain pH and temperature conditions. The purpose of this research is to find conditions of hydrolysis to produce a crude extract which is rich in gallic acid and glutamic acid using commercial tannase. The research was applied factorial design, combination between the temperature (30; 35; 40°C) and pH (5; 5.5; 6). The observed variables: yield, total phenolic (as mg GAE/g) and total free amino acids (as glutamic acid). The results showed that the combination of temperature and pH affected the yield, total free amino acids and total phenolic. The highest yield and total phenolic, produced from incubation at 35°C and pH 5 and the highest total free amino acids which produced at 35°C and pH 6.0. This is important to explain that A. papuana Becc. leaves is very potential to be developed using enzyme hydrolysis to produce of gallic acid and glutamic acid.

References

  • Banarjee D, Pati BR, Mahapatra S (2007) Gallic Acid Production by Submerged Fermentation of Aspergillus aculeatus DBF9. Research Journal of Microbiology, 2(5): 462-8. https://doi.org/10.3923/jm.2007.462.468
  • Battestin V, Macedo GA (2007) Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii. Electronic Journal of Biotechnology, 16: 191-9. https://doi.org/10.2225/vol10-issue2-fulltext-9
  • Bauer D, Robinson M (2012) Glutamatergic Neurotransmission. In Primer on the Autonomic Nervous System. [Place unknown]: Academic Press: 103-7. https://doi.org/10.1016/B978-0-12-386525-0.00021-4
  • Belur PD, Pallabhanvi B (2011) Investigation on production of gallic acid from Terminalia chebula extract using cell associated tannase of Bacillus massiliensis. Proceeding of The International Conference on Advances in Biotechnology and Pharmaceutical Sciences (ICABPS), Bangkok.
  • Burrin DG, Stoll B (2009) Metabolic fate and function of dietary glutamate in the gut. American Journal Clinical Nutrition, 90(3): 850-6. https://doi.org/10.3945/ajcn.2009.27462Y
  • El-Fouly MZ, El-Awamry Z, Shahin AAM, El-Bialy HA, Naeem E, El-Saeed GE (2012) Gallic Acid Formation from Gallotannins-rich Agricultural Wastes Using Aspergillus niger AUMC 4301 or its Tannase Enzyme. Arab Journal of Nuclear Science and Applications, 45(2): 89-496.
  • Farhan H, Rammal H, Hijazi A, Hammad H, Daher A, Reda M, Badran B (2012) In Vitro Antioxidant Activity Ethanolic and Aqueous Extracts from Malva parviflora L., Grown in Lebanon. Asian Journal of Pharmaceutical and Clinical Research, 5(3): 234-8.
  • Gaur A, Nandini KE, Sundari SK (2017) Production of Tannase and Gallic Acid by Utilizing AgroIndustrial Wastes as Economical Raw Material and Purification of Tannase. Indo Global Journal of Pharmaceutical Sciences, 7(1): 45.
  • Ghirri A, Bignetti E (2012) Occurrence and role of umami molecules in foods. International Journal of Food Science Nutrition, 63(7): 871-81. https://doi.org/10.3109/09637486.2012.676028
  • Gustavo RV, Torres-Moreno H, Villegas-Ochoa MA, Ayala-Zavala JF, Robles-Zepeda RE, Wall-Medrano A, González-Aguilar GA (2018) Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells. Molecules, 23: 695. https://doi.org/10.3390/molecules23030695
  • Hagerman AE (2002) Hydrolyzable Tannin Structural Chemistry. Retrieved from https://www.users.miamioh.edu/hagermae/
  • Hartanti S, Rohmah S, Tamtarini (2003) Kombinasi penambahan CMC dan Dekstrin pada Pengolahan Bubuk Buah Mangga dengan Pengeringan Surya. Proceedings of National Seminar and PATPI Meeting Yearly, Yogyakarta.
  • Hong Y, Jung EY, Park Y, Shin K, Kim TY, Yu KW, Chang UD, Suh HJ (2013) Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts. Bioscience Biotechnology Biochemistry, 77: 22-9. https://doi.org/10.1271/bbb.120373
  • Iqbal H, Kapoor A (2012) Tannin Degradation Efficiency of Tannase Produced by Trichoderma harzianum MTCC 10841 dan Its Biochemical Properties. International Journal of Life Scence Biotechnology & Pharma Research, 1(4): 106-17.
  • Jinap S, Hajeb P (2010) Glutamate. Its applications in food and contribution to health. Apatite, 55: 1-10. https://doi.org/10.1016/j.appet.2010.05.002
  • Karamac MA, Kosiñska A, Pegg RP (2006) Content of Gallic acid in selected plant extracts. Polish Journal of Food Nutrition Sciences, 15/56(1): 51-8.
  • Khokhani K, Ram V, Bhaat J, Khatri T, Joshi H (2011) Spectrophotometric and Chromatogaphic analysis of Amino Acid Present in Leaves of Ailantus excels. International Journal Chem. Tech Research, 4(1): 389-93.
  • Lawal KA, Sanni AI, Oso AB, Olatunji OO (2011) L-glutamic acid production by bacillus spp. isolated from vegetable proteins. African Journal of Biotechnolgy, 10(2): 5337-45.
  • Mayasari E (2013) Pengaruh Kematangan Daun dan Suhu Curing Terhadap Komponen Kimia dan Profil Daun Sungkai Sebagai Flavor Enhancer [thesis]. Yogyakarta, Indonesia: University of Gadjah Mada.
  • Mussatto SI, Dragone G, Fernandes M, Milagres AMF, Roberto IC (2008) The effect of agitation speed, enzyme loading and substrate concentration on enzymatic hydrolysis of cellulose from brewer’s spent grain. Cellulose, 15(5): 711-21. https://doi.org/10.1007/s10570-008-9215-7
  • Nallabilli L (2016) Utilization of Natural Tannins from Anacardium occidentalis Testa for Producing The Industrially Important Gallic Acid Through Submerged Fermentation. World Journal of Pharmaceutical Research, 5(8): 861-4.
  • Nampoothiri KM, Pandey A (1999) Fermentation and Recovery of L-Glutamic Acid from Cassava Starch Hydrolysate by Ion-Exchange Resin Column. Revista de Microbiologia, 30(3): 258-64. https://doi.org/10.1590/S0001-37141999000300013
  • Natarajan K (2009) Tannase: A tool for instantaneous tea. Current Biotica, 3(1): 0973-4031.
  • Nofiyanti T, Ardiningsih P, Rahmalia W (2012) Pengaruh Temperatur Terhadap Aktivitas Enzim Protoase Dari Daun San-sangk. Journal Kimia Khatulistiwa, 1(1): 31-4.
  • Nout MJR, Aidoo KE (2010) Asian Fungal Fermented Food. In: Hofrichter, M, editor. The Mycota, Industrial Applications X. Berlin: Springer: 21-58. https://doi.org/10.1007/978-3-642-11458-8_2
  • Oueslati A, Mounirhaouala (2014) Operating Conditions Effects on enzyme Activity: Case Enzyme Protease. Journal of Engineering Research and Applications, 4(9): 33-7.
  • Oyagbemi AA, Omobowale TO, Saba AB, Olowelu R, Dada RO, Akinrinde AS (2016) Gallic Acid Ameliorates Cyclophosphamide-Induced Neurotoxicity in Wistar Rats Through Free Radical Scavenging Activity and Improvement in Antioxidant Defense System. Journal of Dietary Supplements, 13: 402-19. https://doi.org/10.3109/19390211.2015.1103827
  • Purwayanti S, Santoso U, Supriyadi S, Garjito M (2013a) Taste Compounds from Crude Extract of Bekkai Lan (Albertisia papuana Becc.). Journal of Food Nutrition Sciences, 1(4): 33-7. https://doi.org/10.11648/j.jfns.20130104.11
  • Purwayanti S, Santoso U, Supriyadi S, Garjito M (2013b) Umami Potential from Crude Extract of Bekkai lan (Albertisia papuana Becc.) Leaves, an Indigenous Plant in East Kalimantan-Indonesia. International Food Research Journal, 20(2): 545-9.
  • Purwayanti S, Santoso U, Supriyadi S, Garjito M, Susanto H (2015) The Isolation of Taste Compounds in Bekkai Lan (Albertisia papuana Becc.) Leaves Extract Using Nanofiltrations. International Food Research Journal, 22(1): 225-32.
  • Rosman R, Saifullah B, Maniam S, Dorniani D, Hussei MZ, Fakurazi S (2018) Improved Anticancer Effect of Magnetite Nanocomposite Formulation of GALLIC Acid (Fe3O4-PEG-GA) Against Lung, Breast and Colon Cancer Cells. Nanomaterials (Basel), 8: 83. https://doi.org/10.3390/nano8020083
  • Selwal MK, Yadav A, Selwal KK, Aggarwal NK, Gupta R, Gautam SK (2011) Optimization of Cultural Conditions for Tannase Production by Pseudomonas aeruginosa IIIB 8914 Under Submerged Fermentation. World Journal of Microbiology and Biotechnology, 26(4): 599-605. https://doi.org/10.1007/s11274-009-0209-x
  • Silvestre M, Carreira R, Silva MR, Morais HA (2012) Effect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peel. Food and Bioprocess Technology, 5(5): 1824-31. https://doi.org/10.1007/s11947-011-0616-5
  • Wang Q, de Oliveira EF, Alborzi S, Bastarrachea LJ, Tikekar RV (2017) On mechanism behind UV-A light enhanced antibacterial activity of gallic acid and propyl gallate against Escherichia coli O157:H7. Scientific Reports, 7: 8325. https://doi.org/10.1038/s41598-017-08449-1
  • Yeni G, Gumbire-Sa’id E, Syamsu K, Mardliyati E (2014) Penentuan Kondisi Terbaik Ekstraksi Antioksidan dari Gambir Menggunakan Metode Permukaan Respon. Jurnal Litbang Industri, 4(1): 39-48. https://doi.org/10.24960/jli.v4i1.637.39-48
  • Zarein M, Ebrahimpour A, Bakar FA, Mohamed AKS, Forghani B, Ab-Kadir MSB, Saari N (2012) A Glutamat Acid-Producing Lactic Acid Bacteria Isolated from Malaysia Fermented Foods. International Journal of Molecular Sciences, 13: 5482-97. https://doi.org/10.3390/ijms13055482

License

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.