Academic Journal
Flavocytochrome b2-Based Enzymatic Method of L-Lactate Assay in Food Products
| العنوان: | Flavocytochrome b2-Based Enzymatic Method of L-Lactate Assay in Food Products |
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| المؤلفون: | Oleh Smutok, Maria Karkovska, Halyna Smutok, Mykhailo Gonchar |
| المصدر: | The Scientific World Journal, Vol 2013 (2013) |
| بيانات النشر: | Wiley, 2013. |
| سنة النشر: | 2013 |
| المجموعة: | LCC:Technology LCC:Medicine LCC:Science |
| مصطلحات موضوعية: | Technology, Medicine, Science |
| الوصف: | L-lactate, a key metabolite of the anaerobic glycolytic pathway, plays an important role as a biomarker in medicine, in the nutritional sector and food quality control. For these reasons, there is a need for very specific, sensitive, and simple analytical methods for the accurate L-lactate measuring. A new highly selective enzymatic method for L-lactate determination based on the use of flavocytochrome b2 (EC 1.1.2.3; FC b2) isolated from the recombinant strain of the yeast Hansenula polymorpha has been developed. A proposed enzymatic method exploits an enzymatic oxidation of L-lactate to pyruvate coupled with nitrotetrazolium blue (NTZB) reduction to a colored product, formazan. The maximal absorption peak of the colored product is near λ=525 nm and the linear range is observed in the interval 0.005–0.14 mM of L-lactate. The main advantages of the proposed method when compared to the LDH-based routine approaches are a higher sensitivity (2.0 μM of L-lactate), simple procedure of analysis, usage of inexpensive, nontoxic reagents, and small amount of the enzyme. Enzymatic oxidation of L-lactate catalyzed by flavocytochrome b2 and coupled with formazan production from nitrotetrazolium blue was shown to be used for L-lactate assay in food samples. A high correlation between results of the proposed method and reference ones proves the possibility to use flavocytochrome b2-catalysed reaction for enzymatic measurement of L-lactate in biotechnology and food chemistry. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1537-744X |
| Relation: | https://doaj.org/toc/1537-744X |
| DOI: | 10.1155/2013/461284 |
| URL الوصول: | https://doaj.org/article/df67b831bf4a4d08b918da535b0999db |
| رقم الانضمام: | edsdoj.f67b831bf4a4d08b918da535b0999db |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 1537744X |
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| DOI: | 10.1155/2013/461284 |