Purification and Characterization of a Thermostable β-Mannanase from Bacillus subtilis BE-91: Potential Application in Inflammatory Diseases

Abstract EN

β -mannanase has shown compelling biological functions because of its regulatory roles in metabolism, inflammation, and oxidation.

This study separated and purified the β -mannanase from Bacillus subtilis BE-91, which is a powerful hemicellulose-degrading bacterium using a “two-step” method comprising ultrafiltration and gel chromatography.

The purified β -mannanase (about 28.2 kDa) showed high specific activity (79, 859.2 IU/mg).

The optimum temperature and pH were 65°C and 6.0, respectively.

Moreover, the enzyme was highly stable at temperatures up to 70°C and pH 4.5–7.0.

The β -mannanase activity was significantly enhanced in the presence of Mn2+, Cu2+, Zn2+, Ca2+, Mg2+, and Al3+ and strongly inhibited by Ba2+ and Pb2+.

K m and V m a x values for locust bean gum were 7.14 mg/mL and 107.5 μmol/min/mL versus 1.749 mg/mL and 33.45 µmol/min/mL for Konjac glucomannan, respectively.

Therefore, β -mannanase purified by this work shows stability at high temperatures and in weakly acidic or neutral environments.

Based on such data, the β -mannanase will have potential applications as a dietary supplement in treatment of inflammatory processes.