Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Pivot Concepts:
Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Target Concepts:
Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Query: EC:3.2.1.21 (
beta-glucosidase
)
3,280
document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)
The disappearance of the
bitter taste
of newly produced olive oil during storage is due to the enzymatic hydrolysis of the bitter-tasting secoiridoid compound known as oleuropein. Current knowledge attributes the enzymatic hydrolysis of the oleuropein to the
beta-glucosidase
present in the olives. The present study, however, has demonstrated for the first time that oleuropein present in olive oil can be hydrolysed by
beta-glucosidase
from the yeasts Saccharomyces cerevisiae and Candida wickerhamii. The enzymatic analyses carried out directly on the untreated olive oil and on sterilized olive oil inoculated with the above-mentioned yeasts proved the
beta-glucosidase
activity through the hydrolysis of both the synthetic substrate p-nitrophenyl-beta-D-glucopyranoside (PNPG) and the oleuropein. The absence of lipases in the isolated S. cerevisiae and C. wickerhamii examined lead us to believe that the yeasts contribute in a positive way towards the improvement of the organological quality of the oil without altering the composition of the triglycerides.
...
PMID:Microbiological activity in stored olive oil. 1199 7
