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An ischemia/reperfusion (IR) injury of small intestine is a serious and common condition that is a result of the blockage of the superior mesenteric artery (SMA) due to some significant clinical problems. In the present study, we evaluated the effect of Mesna on systemic injury induced by IR in small intestine and liver, kidney and lung of rats. Thirty-two Wistar albino female rats were randomly divided into four groups as control, ischemia, IR (Sham) and IR+Mesna. Ischemia period was executed by clamping SMA for 2 h and after when reperfusion was permitted by removing the clamp from SMA for 2 h. Superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase (CAT) activities were measured spectrophotometrically in the tissues. Microscopic examination was performed with Hematoxylin-Eosin (H amp;E) staining for light microscopy and double staining (Uranyl acetate and Reynolds’lead citrate) for electron microscopy. Oxidative damage was determined in ischemia (p lt; 0.05) and IR groups (p lt; 0.05) by Chiu score in small intestine and also antioxidant enzyme activities in all groups. Significant recovery in SOD, GPx and CAT activities in IR+Mesna group was determined but the effect of oxidative damage was not reduced significantly histopatologically. Mesna treatment caused recovery in SOD, GPx and CAT activities but not achieved an improvement in the histopathologic findings in level of light microscopy in IR damages but contains the signs of improving at electron microscopy level in Mesna dose and application time of IR.

This study aims to perform a partial characterization of the crude enzymatic extracts of Aspergillus wentii inulinase produced by using the Jerusalem artichoke as the only carbon source in a production medium, which is a new source for obtaining inulinase. The screening medium that contained inulin as the only carbon source used by Derycke and Wandamme (1984) was redesigned to include Jerusalem artichoke powder instead of inulin and was used for the inulinase production of A. wentii. The crude inulinase produced by A.wentii was preliminarily characterized for its activity and stability. Optimum pH, temperature and incubation times for the crude enzymatic extract were determined as pH 6.0, 35°C and 10 min, respectively. The Km and the Vmax values were calculated as approximately 1×10-4 M, and 6.134 mmol/ml/min for A. wentii inulinase, respectively. The enzyme activity was observed to be stable at the intervals of pH 3.0-6.0 (96.8%), to maintain its activity until 50°C, and to have 62.3% relative activity at 80°C. The results confirm that A. wentii inulinase can be an enzyme with industrial treatments due to its relationship with its substrate and its good pH stability and thermal stability. A. wentii inulinase can be a new and usable source for preparation of pure fructose from inulin-containing agricultural products.

This study aims to perform a partial characterization of the crude enzymatic extracts of Aspergillus wentii inulinase produced by using the Jerusalem artichoke as the only carbon source in a production medium, which is a new source for obtaining inulinase. The screening medium that contained inulin as the only carbon source used by Derycke and Wandamme (1984) was redesigned to include Jerusalem artichoke powder instead of inulin and was used for the inulinase production of A. wentii. The crude inulinase produced by A.wentii was preliminarily characterized for its activity and stability. Optimum pH, temperature and incubation times for the crude enzymatic extract were determined as pH 6.0, 35°C and 10 min, respectively. The Km and the Vmax values were calculated as approximately 1×10-4 M, and 6.134 mmol/ml/min for A. wentii inulinase, respectively. The enzyme activity was observed to be stable at the intervals of pH 3.0-6.0 (96.8%), to maintain its activity until 50°C, and to have 62.3% relative activity at 80°C. The results confirm that A. wentii inulinase can be an enzyme with industrial treatments due to its relationship with its substrate and its good pH stability and thermal stability. A. wentii inulinase can be a new and usable source for preparation of pure fructose from inulin-containing agricultural products.

This study aims to perform a partial characterization of the crude enzymatic extracts of Aspergillus wentii inulinase produced by using the Jerusalem artichoke as the only carbon source in a production medium, which is a new source for obtaining inulinase. The screening medium that contained inulin as the only carbon source used by Derycke and Wandamme (1984) was redesigned to include Jerusalem artichoke powder instead of inulin and was used for the inulinase production of A. wentii. The crude inulinase produced by A.wentii was preliminarily characterized for its activity and stability. Optimum pH, temperature and incubation times for the crude enzymatic extract were determined as pH 6.0, 35°C and 10 min, respectively. The Km and the Vmax values were calculated as approximately 1×10-4 M, and 6.134 mmol/ml/min for A. wentii inulinase, respectively. The enzyme activity was observed to be stable at the intervals of pH 3.0-6.0 (96.8%), to maintain its activity until 50°C, and to have 62.3% relative activity at 80°C. The results confirm that A. wentii inulinase can be an enzyme with industrial treatments due to its relationship with its substrate and its good pH stability and thermal stability. A. wentii inulinase can be a new and usable source for preparation of pure fructose from inulin-containing agricultural products.

This study aims to perform a partial characterization of the crude enzymatic extracts of Aspergillus wentii inulinase produced by using the Jerusalem artichoke as the only carbon source in a production medium, which is a new source for obtaining inulinase. The screening medium that contained inulin as the only carbon source used by Derycke and Wandamme (1984) was redesigned to include Jerusalem artichoke powder instead of inulin and was used for the inulinase production of A. wentii. The crude inulinase produced by A.wentii was preliminarily characterized for its activity and stability. Optimum pH, temperature and incubation times for the crude enzymatic extract were determined as pH 6.0, 35°C and 10 min, respectively. The Km and the Vmax values were calculated as approximately 1×10-4 M, and 6.134 mmol/ml/min for A. wentii inulinase, respectively. The enzyme activity was observed to be stable at the intervals of pH 3.0-6.0 (96.8%), to maintain its activity until 50°C, and to have 62.3% relative activity at 80°C. The results confirm that A. wentii inulinase can be an enzyme with industrial treatments due to its relationship with its substrate and its good pH stability and thermal stability. A. wentii inulinase can be a new and usable source for preparation of pure fructose from inulin-containing agricultural products.