SYNTHESIS OF POLY-γ-GLUTAMIC ACID DURING FERMENTATION OF AFRICAN LOCUST BEAN (Parkia biglobosa)

• J. Oyedokun

  Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

  Author

• A.A. Badejo

  Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

  Author

• S.F. Oluwayomi

  Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

  Author

• V.N. Enujiugha

  Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

  Author

Poly- γ -glutamic acid (g-PGA) is of great relevance in the food industry and medicine and its molecular weight determines the extent of its application. In this study, African locust bean (Parkia biglobosa), a grossly underutilized oilseed was fermented using a strain of Bacillus subtilis to produce g-PGA and the molecular weight estimated using SDS-PAGE. The strain identity of a previously isolated B. subtilis using appropriate morphological and biochemical tests was determined by sequencing its 16S ribosomal RNA. The organism was subsequently used as starter for a 5day fermentation of P. biglobosa seed while the controlled samples of P. biglobosa seed were spontaneously fermented. The 16S rRNA sequence of the organism had 99% similarity to that of B. subtilis BaAP3 with accession number JQ734770.1. The molecular weight of γ-PGA synthesized in B. subtilis BaAP3 fermented seed and the controlled samples were 13 kDa and 14 kDa respectively, with great uniformity throughout the fermentation period. This opens up the possibility of using g-PGA from fermented P. biglobosa as cryoprotectant and anti-cancer drug delivery agent in addition to improving gastrointestinal mineral absorption activity due to its low molecular weights.

1. J. Oyedokun, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

   Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

2. A.A. Badejo, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

   Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

3. S.F. Oluwayomi, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

   Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

4. V.N. Enujiugha, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

   Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Department of Food Science and Techonolgy, Federal University of Technology, Akure, Nigeria. Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, Nigeria.

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