Production, Purification and Application of Naringinase from Aspergillus sp. Sec.Nigri
Flavanoids like naringin and naringenin are functional chemicals with important properties in the field of health care, cosmetics, food and agriculture. Naringin composed of aglycon naringenin and the disaccharide neohespiridose, is the principle bitter flavanone glycoside and the primary bitter component in citrus fruits. Enzymatic hydrolysis is a possibility to overcome the bitterness. This study aimed to isolate Aspergillus sp. of section nigri which can yield higher quantities of Naringinase enzyme.
Aspergillus niger group strains isolated from 100 different soikl samples collected from various location of Kollam were considered to be potential sources of Naringinase enzyme after the qualitative assay of the same in SSMM. The production media was checked for the enzyme activity using three methods-Davis method, TLC and HPLC method. In conclusion the result of the present study showed the Naringinase produced Aspergillus niger will be useful in enhancing the potential bioavailability of naringin by efficiently converting it to pruning as a food component in citrus.