Effects of beta glucosidase inhibitor on cellulase enzyme activity for preparation of microcrystalline cellulose from water hyacinth (Eichhornia crassipes)

Annisa Shabrina, Herman Suryadi, Sutriyo

Research output: Contribution to journalArticle

Abstract

Objective: Microcrystalline cellulose (MCC) was a highly desirable excipient which being used for making tablets with direct compression method in Pharmaceutical manufacture. The purpose of this study was to compare microcrystalline cellulose preparation from water hyacinth powder with and without addition of β-glucosidase inhibitor followed by identification and characterization of the resulting powders. Methods: The study was began with isolation of potential organisms from soils in mangrove followed by extraction of •-glucosidase inhibitor. MCC was prepared through enzymatic hydrolysis of alpha-cellulase with and without addition of beta-glucosidase inhibitor. Identification was done using FTIR, then characterized by organoleptic examination, qualitative analysis, starch test, pH test, Scanning Electron Microscopy (SEM) analysis of particle size and distribution, X-ray Diffraction (XRD), moisture content, loss on drying test, particle density test, flow rate test and angle of repose test compared to microcrystalline cellulose which had been available on the market. Results: The hydrolysis conditions were carried out at 30°C, for 2 h and the powder was dissolved in acetate buffer pH 7 by addition of enzyme and 2.5 ml inhibitor. MCC yield with addition of beta-glucosidase inhibitor (80%) was higher than without addition of beta-glucosidase (68%). Conclusion: Addition of beta glucosidase inhibitor showed positive impact to increase MCC yield from alpha cellulose sample.

Original languageEnglish
Pages (from-to)1225-1230
Number of pages6
JournalPharmacognosy Journal
Volume11
Issue number6
DOIs
Publication statusPublished - 1 Jan 2019

Keywords

  • Charaterization
  • Enzyme hydrolyisis
  • Microcrystalline cellulose
  • Water hyacinth
  • β-glucosidase inhibitor

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