Effect of Cations and Chemicals on the Activity of Partially Purified Cellulase from Tomato (Lycopersicon esculentum Mill) Fruits Deteriorated by Aspergillus flavus Linn


Authors

  • A.A. Ajayi Department of Microbiology, Obafemi Awolowo University, lle-lfe, Osun State, Nigeria
  • A.O. Adejuwon Department of Microbiology, Obafemi Awolowo University, lle-lfe, Osun State, Nigeria
  • O.K. Awojobi Department of Microbiology, Obafemi Awolowo University, lle-lfe, Osun State, Nigeria
  • P.O. Olutiola Department of Microbiology, Obafemi Awolowo University, lle-lfe, Osun State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2007.198.200

Keywords:

Aspergillus flavus, cellulolytic activity, chromatography, ion-exchange, tomato fruits

Abstract

Within ten days of incubation, freshly ripe tomato fruits (Ibadan local variety) obtained from a local market in Ile-Ife, Osun State, Nigeria had completely deteriorated and proteins which possessed cellulolytic activity were released. The enzyme was partially purified by a combination of ammonium sulphate precipitation, molecular exclusion chromatography and ion-exchange chromatography. The enzyme was stimulated to varying degrees by Ca ++ , Mg ++ , Na + and K + but was inhibited by ethylene diamine tetraacetic acid, 2, 4-dinitrophenol and mercuric chloride.

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Published

15.02.2007

Issue

Vol. 6 No. 2 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ajayi, A., Adejuwon, A., Awojobi, O., & Olutiola, P. (2007). Effect of Cations and Chemicals on the Activity of Partially Purified Cellulase from Tomato (Lycopersicon esculentum Mill) Fruits Deteriorated by Aspergillus flavus Linn. Pakistan Journal of Nutrition, 6(2), 198-200. https://doi.org/10.3923/pjn.2007.198.200