PRODUCTION AND ANALYSIS OF ENZYME PREPARATIONS OF OXIDOREDU CTASES OF SOME BASIDIOMY CETES

Aim. To obtain and analyze the oxidoreductase enzyme preparations of some species of Basidiomycetes. Methods. The strains Agrocybe cylindracea 167; Fistulina hepatica Fh-08 and Pleurotus ostreatus P-208 were used as the producers of oxidoreductases. The selected strains of Basidiomycetes were cultured on modified for each strain glucose-peptone medium. Fractionation of the enzyme from the culture filtrate and mycelium aqueous extracts was carried out by salting out with ammonium sulfate. The obtained solutions of protein fractions were further purified by dialysis and gel filtration on Molselekt pellet G-50 and G-75. Results. The enzyme preparations of extracellular and intracellular oxidoreductases such as peroxidase, catalase and superoxide dismutase were obtained from the cultures of Basidiomycetes. Basidiomycetes strains which were tested had individual characteristics of enzymes and enzymatic activity, pH and thermal stability. These strains of Basidiomycetes have a higher level of activity of extracellular oxidoreductases compared with intracellular. Maximum peroxidase activity of the enzyme preparation of A. cylindracea strain 167 was marked at 6.2±0.2 U/mg, catalase of strain P. ostreatus P-208 was marked at 9181±293 MAb/mg and superoxide dismutase of strain F. hepatica Fh-08 was marked at 101.6±3.5 U/mg. All enzymes are stable in the pH range of 5–10 and at temperature from 20 to 40 °C. Conclusion. New antioxidant enzymes Basidiomycetes Agrocybe cylindracea, Fistulina hepatica, Pleurotus ostreatus were obtained. There individual properties: enzyme activity, pH and temperature stability were established. According to the established properties are not inferior to the selected enzymes used in industry and they are promising for practical application