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Research Journal of Science and Technology
Year : 2016, Volume : 8, Issue : 1
First page : ( 51) Last page : ( 55)
Print ISSN : 0975-4393. Online ISSN : 2349-2988.
Article DOI : 10.5958/2349-2988.2016.00007.3

Study of Glycogen Synthase and Amino Peptidase

Gaikwad Bhaskar G1,*, Dwivedy Kritika R.2

1C.E. Division, National Chemical Laboratory, Pune-411008, India

2Y.M. College, Bharati Vidyapeeth Deemed University, Kothrud

*Corresponding Author E-mail: bg.gaikwad@ncl.res.in

Online published on 18 April, 2016.


Glycogen synthesis was studied using yeast. Yeast was grown at 30°C. 4% Yeast cells and 0.1% glucose were used for glycogen synthesis. Different additives were attempted for enhancing glycogen synthesis. Some plant extracts, ayurvedic preparation and allopathic medicines were used as additives. Amla, jamun seed powder, karela, okra, neem, garlic, onion, ginger, coriander, cinnamon, jeera, insulin, ibuprofen, crocin and action 500 were used for enhancing glycogen synthesis. Insulin, neem extract and karela (bitter guard) have shown better glycogen synthesis. We have got 8.65, 17.05 and 7.94% glycogen synthesis respectively. Neem has shown maximum 17.05% synthesis. There is little increase in glycogen synthesis by cinnamon, jeera, crocin, action-500 and coriander. Amino peptidase was extracted from various plant sources. Onion (red), onion (white), soya bean, potato, etc. were used for extraction of amino peptidase. Hydrolysis of aspartame (ASTM) was carried out. Onion (red) has shown 5.94% hydrolysis when 0.0084% ASTM and enzyme from 0.8g source were used. Soya bean, potato and white onion (0.0084% ASTM and enzyme correspond to 0.4g source) have shown 17.08, 17.52 and 19.6% hydrolysis respectively. Potato and white onion have shown 26.36 and 31.63% hydrolysis respectively when 0.0084% ASTM and enzyme from 0.8g source were used. Maximum 31.63% hydrolysis is observed for white onion.



Yeast, insulin, glycogen synthesis, amino peptidase, aspartame, neem etc.


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