Production of Inulinase by Fusarium sp. and its Application for Fructo-oligosaccharide Production for use as Prebiotics

  • Neera . Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011
  • K. V. Ramana Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011
  • N. Gopalan Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011
  • R. K. Sharma Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011
Keywords: Inulin, Fructooligosaccharide, TLC, Fermentation

Abstract

Fructooligosaccharides (FOS) are useful due to their applications in food and pharmaceutical industry. Fusarium spp., isolated from dahlia rhizosphere, produced endoinulinases in a medium containing inulin or sucrose as carbon substrate. In this study, characterization of exo-inulinase and production of FOS were investigated. Temperature and pH optimum of the enzyme was found to be 60°C and pH 6.0, respectively. The optimization of fermentation conditions for inulinase production was carried out using one at a time approach. The optimized medium with sucrose as a carbon source and yeast extract as a nitrogen source were found to be optimal for inulinase production at an initial pH 5.0 and incubation temperature 30 °C for 120 h. Under these conditions, the maximum inulinase concentration of 131.6 U/ml was achieved. SDS PAGE revealed that the molecular weight of the enzyme was around 90 kDa. Further study revealed that Fusarium sp. could produce inulinase as well as invertase. Thin layer chromatography was carried out to analyze the FOS production and their oligomeric properties. Inulin as well FOS can be used as prebiotics as they are selectively fermented by Bifidobacteria and Lactic acid bacteria and thus imparting health benefits.

Author Biographies

Neera ., Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011

Ms Neera, completed her MSc from Allahabad Agricultural Institute- Deemed University, Allahabad, in 2007. Currently pursuing her PhD from Bharthiar University, Coimbatore. Presently working as Scientist ‘D’, DRDO-Defence Food Research Laboratory, Mysuru. He area of expertise includes: Biopreservatives, scale-up production of bacterial cellulose, detection method for T-2 and zearalenone toxin from food samples.

K. V. Ramana, Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011

Dr K.V. Ramana, obtained his PhD (Biotechnology) and presently working as Scientist ‘G’ and Head of Food Biotechnology Department at DRDO-Defence Food Research Laboratory, Mysuru and working on extensive research in biotechnological aspects of biopolymers such as polyhydroxyalkanotaes, bacterial cellulose and pullulan.

N. Gopalan, Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011

Dr Natarajan Gopalan received his PhD (Zoology) and Post Doctorate Fellow from OUHSC, USA. Presently working as Scientist ‘F’ at DRDO-Defence Food Research Laboratory, Mysuru. He area of expertise includes: Vector borne diseases, post harvest management and new process preparation of large scale recombinant proteins.

R. K. Sharma, Food Biotechnology Discipline, Defence Food Research Laboratory, Mysuru - 570 011

Dr R.K. Sharma received his MPharm (Pharmaceutical Chemistry) from Panjab University and PhD from University of Delhi. He is currently Director, DRDO-Defence Food Research Laboratory, Mysuru. He has made significant contributions in new drugs, novel drugs delivery systems, herbal radioprotectors, herbal biothreat mitigators and nutraceuticals.

Published
2017-12-15
How to Cite
., N., Ramana, K., Gopalan, N., & Sharma, R. (2017). Production of Inulinase by Fusarium sp. and its Application for Fructo-oligosaccharide Production for use as Prebiotics. Defence Life Science Journal, 3(1), 45-50. https://doi.org/10.14429/dlsj.3.12411
Section
Commemorative Issue - DRDO