Volume 1, Issue 2 (6-2019)
Tabari Biomed Stu Res J 2019, 1(2): 27-30 |
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Rajai M, Goudarzian A H, Robatjazi M, Akbari H. Formulation and preparation of oil in water cream sample based on OPH enzyme and evaluate enzyme performance in the cream. Tabari Biomed Stu Res J 2019; 1 (2) :27-30
URL: http://tbsrj.mazums.ac.ir/article-1-3676-en.html
URL: http://tbsrj.mazums.ac.ir/article-1-3676-en.html
1- PhD Student of Chemical Engineering - Biotechnology, University of Tehran, Tehran, Iran
2- Student research committee, Mazandaran University of Medical Sciences, Sari, Iran
3- Assistant Professor, Department of Biochemical Engineering, Department of Bioscience and Biotechnology, Faculty of Chemistry and Chemical Engineering, Malek Ashtar University of Technology, Tehran, Iran
4- Assistant Prof, Department of pharmaceutical, Department of Pharmacy, Tehran University, Tehran, Iran.
2- Student research committee, Mazandaran University of Medical Sciences, Sari, Iran
3- Assistant Professor, Department of Biochemical Engineering, Department of Bioscience and Biotechnology, Faculty of Chemistry and Chemical Engineering, Malek Ashtar University of Technology, Tehran, Iran
4- Assistant Prof, Department of pharmaceutical, Department of Pharmacy, Tehran University, Tehran, Iran.
Abstract:
Organophosphorus hydrolase enzyme commonly named OPH is listed in phosphoric triester hydrolases group (EC: 3.1.8). OPH can hydrolyze a variety of organophosphate pesticides and neurotoxins and has important roles in bioremediation. Organophosphate components are the main group of pesticides that diffusion of them into the soil, wastewater, and groundwater is noticeable. In this study, formulation of oil in water cream is optimized based on activity of OPH enzyme and its stability during the time in cream. OPH enzyme was extracted and purified from strain flavobacterium. The oil in water cream was made by different formulations. The best formulation was selected for making cream, on the basis of visual examination of viscosity and physical stability of cream. 5U/90g enzyme was used for each formulation. The stability of OPH in the creams was investigated in 4 and 30℃. In order to measuring the enzyme activity, reverse extraction method was used, and activity of enzyme was determined based on parathion hydrolysis. Formulation of oil in water cream was optimized. The half-life of the enzyme in the cream was determined and it was more than 50 days in 4℃. The results showed that biological activity of OPH enzyme in cream was conserved and OPH enzyme in cream can be stable almost for two months in suitable condition.
Keywords: Organophosphorus hydrolase enzyme (OPH), Organophosphate components, Emulsion oil in water, enzyme stability
Type of Study: Research (Original) |
Published: 2019/06/15 | ePublished: 2019/06/15
Published: 2019/06/15 | ePublished: 2019/06/15
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