Name:
Ms.Priya Darshini MB
Ms. Poorani.S
Number:
Guided by Dr. MaryRegister
Valantina.
G 192122032
Guided by Dr.R.Arulvel
Enhanced production of oligofructose saccharide (D levulose) from Onion
(Allium cepa) from advancing Nutraceutical development
INTRODUCTION
➢ Fructose oligo saccharides have important beneficial physiological effects such as low carcinogenicity, a prebiotic effect,
improved mineral absorption, and decreased levels of serum cholesterol.
➢ The saccharides found that the saccharides produced from sucrose by the crude enzyme prepared from onion bulbs were
identical to the saccharides that occur naturally in onion bulbs.
➢ This discovery highlights the potential benefits that can be derived from using onion bulbs as a source of saccharides,
acyl glycerols, and phospholipids.
➢ To optimize temperature, pH, incubation time, and sucrose concentration for the production of fructose
oligosaccharides.
➢ The statistical method known as independent t-test analysis can be used to asses and optimize variables that affect the
synthesis of fructose oligo saccharides such as kind of substrate, temperature, pH, and incubation time.
➢ Using statistical analysis, this study attempts to determine the critical parameters for optimization while examining the
yield of fructose oligo saccharides from the locally resourced substrates.
➢ The objective of this study is to produce essential short chain carbohydrates from easily resourcable vegetables such as
Onion (Allium cepa).
MATERIALS AND METHODS
Selection of substrates:
Onion and sugarcane were
easy resources in the
markets. The substrates
were then subjected to
drying in an oven at 105
degrees Celsius followed by
grinding into fine powder.
Preparation of crude cellulase
enzyme
The cellulase enzyme is
extracted using submerged
fermentation of Aspergillus
niger as inoculum
Extraction of cellulase
The culture fluid was prepared
from the loopful of mycelia of
Aspergillus niger and further
processedv by sonication and
centrifugation to achieve cellfree lysate as the crude
enzyme.
Prevents
autoimmune
diseases
Fructose
oligosaccharides
Production of FOS
The crude enzyme was
aliquoted into different
concentrations(0.5,1.25,2.5
and 3.75ml) and mixed
with different Rice bran
concentrations.
Enhances
gut
microbiota
exhibits
carcinogenic
activity
The yield of Fructose
oligosaccharide was
recorded by measuring
the dry weight in g/mL.
Statistical analysis
results such as mean,
standard deviation, and
standard error were
computed using IBM
SPSS software version 26
RESULTS
Fig 1.Effect of temperature
on the FOS yield in g/mL
Fig 2.Effect of pH on the
FOS yield in g/mL
Fig 3.Effect of Incubation
time on the FOS yield in
g/mL
Fig 4. Effect of sucrose
concentration on the FOS
yield in g/mL
Fig 5.Comparison of FOS
yields from Allium cepa
and sugarcane
The FOS yield (g/mL) yielded about 48.3 (g/mL) from Onion (Allium cepa) when compared with sugarcane using the crude cellulase enzyme from Aspergillus niger (MTCC NO 282)
DISCUSSION AND CONCLUSION
➢ Based on T-test Statistical analysis, the significance value of p=0.000 (independent sample T-test p<0.05) is obtained and shows that there is a statistically significant
difference between group 1 and group 2.
➢ During the sample preparation, the sample is analyzed for contamination with crude enzymes, microorganisms, or chemical compounds that can interfere with the
Fructose oligosaccharides yield.
➢ Optimized conditions for the growth of Aspergillus niger to produce extracellular cellulase enzymes were
Temperature at 25 oC, pH of 6.0 growing in 50 mL medium at the swing velocity 220 rev/min for 6 to 8 days
➢ The optimized parameters for the production of fructose oligo saccharide were
Temperature at 65 degrees Celsius, pH of 6.5, sucrose concentration at 80%(w/w), and incubation time with cellulase enzyme as 80 minutes.
BIBLIOGRAPHY
➢ Kumar, V. Prasanna, K. V. Harish Prashanth, and Y. P. Venkatesh. 2015. “Structural Analyses and Immunomodulatory Properties of fructo-oligosaccharides from Onion
(Allium Cepa).” Carbohydrate Polymers 117 (March): 115–22.
➢ Li, Jing, Xiaomei Liu, Bin Zhou, Jing Zhao, and Shaoping Li. 2013. “Determination of Fructo oligosaccharides in Burdock Using HPLC and Microwave-Assisted
Extraction.” Journal of Agricultural and Food Chemistry 61 (24): 5888–92
➢ Fujishima, Masaki, Kensuke Furuyama, Yojiro Ishihiro, Shuichi Onodera, Eri Fukushi, Noureddine Benkeblia, and Norio Shiomi. 2009. “Isolation and Structural Analysis in
Vivo of Newly Synthesized Fructo oligosaccharides in Onion Bulbs Tissues (Allium Cepa L.) during Storage.” International Journal of Carbohydrate Chemistry 2009 (June):
1–9.
➢ Sabater-Molina, M., E. Larqué, F. Torrella, and S. Zamora. 2009. “Dietary Fructooligosaccharides and Potential Benefits on Health.” Journal of Physiology and Biochemistry
65 (3): 315–28.
➢ Shiomi, Norio, Shuichi Onodera, and Hideki Sakai. 1997. “Fructo-Oligosaccharide Content and Fructosyltransferase Activity during Growth of Onion Bulbs.” The New
Phytologist 136 105–13.