Abstract

OVERVIEW ON GLUCOSE OXIDASE

Michele Vitolo*

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Abstract

Glucose oxidase (E.C.1.1.3.4) (GO) oxidizes glucose at the C1-position into hydrogen peroxide and gluconic acid. The formation of hydrogen peroxide confers to the enzyme an antimicrobial characteristic, which enables its use as a food preservative against pathogens (Salmonella infantis, Staphylococcus aureus, Clostridium perfringens, and Lysteria monocytogenes, among others) and in oral hygiene (in toothpaste and mouth washes) to avoid dental plaque formation. The character of GO catalysis allows its use in glucose and oxygen removal, respectively, from dried eggs (directed towards pasta manufacturing) and from fruit juices, canned beverages, and mayonnaise. Moreover, GO is also used in the chemical and biotechnological industries (for gluconic acid production and to estimate the glucose concentration in bulk solutions, such as in fermentation processes), and in biosensors (enzyme electrodes and biofuel cells). Since 2011, the diversity of GO applications led to the estimate of an increase in the market of GO by a rate of 7.6% per year.

Keywords: Glucose oxidase, gluconic acid, hydrogen peroxide.