Comparative structural and functional analysis of the PGU1 protein from with other .

An endo-poly-galacturonase (PGU1) gene product is responsible for the pectolytic activity in Saccharomyces bayanus. Therefore, it is of interest to document the comparative structural and functional analysis of the PGU1 protein from Saccharomyces bayanus with those in other Saccharomyces related species. The molecular docking analyses of pectin with the different homology models of PGU1 protein from several Saccharomyces species are reported.

Pathophysiology of high fat diet induced obesity: impact of probiotic banana juice on obesity associated complications and hepatosteatosis.

The high fat diet alters intestinal microbiota due to increased intestinal permeability and susceptibility to microbial antigens leads to metabolic endotoxemia. But probiotic juices reported for various health benefits. In this background we hypothesized that pectinase treated probiotic banana juice has diverse effects on HFD induced obesity and non-alcoholic steatohepatitis.

Characterization and molecular modeling of polygalacturonase isoforms from .

Earlier, low-temperature-active polygalacturonase isoforms from PVK4 were isolated and purified. Substrate specificity of polygalacturonase isoforms indicated high affinity for pectins and very low enzyme activity towards non-pectic polysaccharides. To characterize the polygalacturonase isoforms, biochemical, spectral, and in silico approaches were used.

Enhanced production of xylanase by solid state fermentation using Trichoderma koeningi isolate: effect of pretreated agro-residues.

The main objective of this study was to isolate the fungal strain for enhanced production of xylanase using different agro-residues and fruit peels by solid state fermentation and its potentiality was tested on the pretreated corn cob. Fermentation was carried out with Trichoderma koeningi isolate using untreated and pretreated corn cob supplemented with pineapple peel powder showed higher production of xylanase 2,869.8 ± 0.