Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry

doi:10.1016/j.cjche.2020.03.036

中国化学工程学报 ›› 2020, Vol. 28 ›› Issue (12): 3096-3102.DOI: 10.1016/j.cjche.2020.03.036

• Biotechnology and Bioengineering • 上一篇下一篇

Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry

Nueraili Maimaiti^1,2, Niyazi Aili^1,2, M. Kamran Khan^1,2, Zhigang Tang^1,2, Guoqiang Jiang^1,2, Zheng Liu^1,2

1 Key Laboratory of Industrial Biocatalysis, Ministry of Education, Beijing 100084, China;
2 Department of Chemical Engineering, Tsinghua University, Beijing 100084, China

收稿日期:2020-01-06 修回日期:2020-03-24 出版日期:2020-12-28 发布日期:2021-01-11
通讯作者: M. Kamran Khan, Zheng Liu
基金资助:
This work was supported by Xinjiang Tianjianhemu Biotech Co. Ltd under project contract No. 20172000941. The authors would like to thank Prof. Jianzhong Wu from University of California, Riverside, USA, for his great help in the editing this manuscript.

Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry

Nueraili Maimaiti^1,2, Niyazi Aili^1,2, M. Kamran Khan^1,2, Zhigang Tang^1,2, Guoqiang Jiang^1,2, Zheng Liu^1,2

1 Key Laboratory of Industrial Biocatalysis, Ministry of Education, Beijing 100084, China;
2 Department of Chemical Engineering, Tsinghua University, Beijing 100084, China

Received:2020-01-06 Revised:2020-03-24 Online:2020-12-28 Published:2021-01-11
Contact: M. Kamran Khan, Zheng Liu
Supported by:
This work was supported by Xinjiang Tianjianhemu Biotech Co. Ltd under project contract No. 20172000941. The authors would like to thank Prof. Jianzhong Wu from University of California, Riverside, USA, for his great help in the editing this manuscript.

摘要/Abstract

摘要： Deactivation of polyphenol oxidase (PPO) in natural products is essential for downstream processing of functional molecules used as food or food additives, particularly those served as antioxidants. In the present work, we identified two proteins with PPO activity from lowbush blueberry using ammonium sulphate precipitation and chromatography procedures. Deactivation of these proteins was studied using aqueous solutions of ethanol of different concentrations. The PPO activity was recovered after ethanol removal for the protein samples previously soaked in a low concentration ethanol solution. A complete and unrecoverable deactivation of the proteins was achieved using ethanol with concentration over 70% (v/v), as manifested by the significant changes in circular dichroism (CD) and fluorescence spectroscopy measurements. Based on these findings, we propose a new extraction process for blueberry anthocyanin, in which an ethanol shock, i.e. soaking blueberry fruit in a 70% (v/v) ethanol solution for 1 h, is implemented before subsequent procedures. This new process increases the anthocyanin yield by 55% in comparison to that without the ethanol shock.

关键词: Anthocyanin, Lowbush blueberry, Ethanol shock, Polyphenol oxidase, Bioseparation, Enzyme deactivation

Abstract: Deactivation of polyphenol oxidase (PPO) in natural products is essential for downstream processing of functional molecules used as food or food additives, particularly those served as antioxidants. In the present work, we identified two proteins with PPO activity from lowbush blueberry using ammonium sulphate precipitation and chromatography procedures. Deactivation of these proteins was studied using aqueous solutions of ethanol of different concentrations. The PPO activity was recovered after ethanol removal for the protein samples previously soaked in a low concentration ethanol solution. A complete and unrecoverable deactivation of the proteins was achieved using ethanol with concentration over 70% (v/v), as manifested by the significant changes in circular dichroism (CD) and fluorescence spectroscopy measurements. Based on these findings, we propose a new extraction process for blueberry anthocyanin, in which an ethanol shock, i.e. soaking blueberry fruit in a 70% (v/v) ethanol solution for 1 h, is implemented before subsequent procedures. This new process increases the anthocyanin yield by 55% in comparison to that without the ethanol shock.

Key words: Anthocyanin, Lowbush blueberry, Ethanol shock, Polyphenol oxidase, Bioseparation, Enzyme deactivation

Nueraili Maimaiti, Niyazi Aili, M. Kamran Khan, Zhigang Tang, Guoqiang Jiang, Zheng Liu. Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry[J]. 中国化学工程学报, 2020, 28(12): 3096-3102.

Nueraili Maimaiti, Niyazi Aili, M. Kamran Khan, Zhigang Tang, Guoqiang Jiang, Zheng Liu. Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry[J]. Chinese Journal of Chemical Engineering, 2020, 28(12): 3096-3102.

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Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry

Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry

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