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Agustina, Didin Wahyu
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Engineering

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Identification Microorganism which have most stable ?-galactosidase Enzyme Based on Conformational Stability Karina, Sheilla W; Agustina, Didin Wahyu; Mu'jizah, Elzafa Y; Sari, Aprilia K
Bioinformatics and Biomedical Research Journal Vol. 1 No. 1 (2018): Volume 1 Issue 1
Publisher : Future Science

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Abstract

Lactose intolerant is a condition which people can not hydrolyze lactose into glucose and galactoside. Recently Asia have 80% intolerant people in number. Body can hydrolyze and absorb lactose because they have ?-galactosidase enzyme in their digestive system which intolerant people did not have it. Dairy food industry such as milk, cheese, yoghurt and other low lactose usually adding ?-galactosidase enzyme using microorganism as source, but sometimes ?-galactosidase was isolated from microorganism has low stability. This project aim to find microorganisms that produce most stable ?-galactosidase and could be recommended for commercial industries to producing food with low lactose. This research use two step, Homology Modeling of ?-galactosidase enzyme from 10 microorganism by swiss model and calculates the free energy of unfolding using FoldX at Yasara software. Based on energy of protein stability the highest stability is Bacterioides thetainomicron and Eschericia coli. Keywords: ?-galactosidase, Homology modeling, Microorganism, Protein stability
Identification Microorganism which have most stable ?-galactosidase Enzyme Based on Conformational Stability Karina, Sheilla W; Agustina, Didin Wahyu; Mu'jizah, Elzafa Y; Sari, Aprilia K
Bioinformatics and Biomedical Research Journal Vol. 1 No. 1 (2018): Volume 1 Issue 1
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lactose intolerant is a condition which people can not hydrolyze lactose into glucose and galactoside. Recently Asia have 80% intolerant people in number. Body can hydrolyze and absorb lactose because they have ?-galactosidase enzyme in their digestive system which intolerant people did not have it. Dairy food industry such as milk, cheese, yoghurt and other low lactose usually adding ?-galactosidase enzyme using microorganism as source, but sometimes ?-galactosidase was isolated from microorganism has low stability. This project aim to find microorganisms that produce most stable ?-galactosidase and could be recommended for commercial industries to producing food with low lactose. This research use two step, Homology Modeling of ?-galactosidase enzyme from 10 microorganism by swiss model and calculates the free energy of unfolding using FoldX at Yasara software. Based on energy of protein stability the highest stability is Bacterioides thetainomicron and Eschericia coli. Keywords: ?-galactosidase, Homology modeling, Microorganism, Protein stability
Co-Authors Karina, Sheilla W Mu'jizah, Elzafa Y Sari, Aprilia K