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Isolation, Purification and Effect of Modulators on α-Galactosidase from Different Bacterial Isolates

Anil Kumar H S1, Vadlapudi Kumar1, and Vidyavathi N2
1. Department of Biochemistry, Kuvempu University-PG Centre, Davanagere-577 002, Karnataka, India
2. Department of Biotechnology, NMAM Institute of Technology, Nitte-574 110 Karnataka, India
Abstract—α-D-Galactose-galactohydrolase (E.C., commonly referred to as α-galactosidase, catalyzes the hydrolysis of α-galactosidic linkages in oligo-saccharide such as raffinose, melibiose, stachyose and verbaschose. Legumes and its derivatives represent nutritionally high quality food products whose major drawback is their high content of α-galacto-oligosaccharides. These are not digested in the small intestine due to the natural absence of α-galactosidase in mammals. Legume seeds were moistened and exposed to air for bacterial contamination through bating technique. In this work after alpha galactosidase producing bacteria were screened and isolated. α-galactosidase from different bacterial isolates was purified by ammonium sulphate precipitation of 45% and 65% saturation and further purified by gel filteration chromatography using Saphadex G-100. Optimization of temperature and pH was determined as 40o C and 7.0 respectively. Effect of metallic ions on α-galactosidase was also investigated. 

Index Terms—α-galactosidase, oligosaccharides, enzyme modulators, bacteria, legumes

Cite: Anil Kumar H S, Vadlapudi Kumar, and Vidyavathi N, "Isolation, Purification and Effect of Modulators on α-Galactosidase from Different Bacterial Isolates," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 3, No. 2, pp. 94-101, April 2014.
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