Glucose oxidase peroxidase

Manufactured by Megazyme

Sourced in Ireland

Glucose oxidase-peroxidase is an enzyme-based reagent used for the quantitative determination of glucose in various sample types. It functions by oxidizing glucose to gluconic acid and hydrogen peroxide, which is then detected by a color-producing reaction.

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Glucose oxidase peroxidase (GOPOD) kit (5 citations) Glucose oxidase–peroxidase (GOPOD) assay kit (3 citations) Glucose oxidase-peroxidase (GOPOD) reagent (3 citations) Glucose oxidase–peroxidase reagent (3 citations) Glucose oxidase/peroxidase assay kit (2 citations) Glucose oxidase peroxidase (GOPOD) glucose kit (2 citations) Glucose oxidase-peroxidase kit (2 citations)

5 protocols using glucose oxidase peroxidase

Analytical Methods for Media Characterization

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Culture samples were collected in sterile tubes and filtered through a 0.45 μm filter (Millipore Sigma, USA) before analysis. Colorimetric methods were employed to measure nitrate NO₃^- (NitraVer X Nitrogen-Nitrate Reagent Set), ammonia NH₄–N (AmVer High Range Ammonia), and phosphate PO₄^- (High Range Total Phosphate) concentrations in the media using kits (Hach, USA). The sugars (glucose and xylose) in the medium were measured using glucose oxidase/peroxidase and enzymatic d-xylose assay kits (Megazyme, Ireland). Medium pH was measured using an Orion 3-Star benchtop pH meter (Thermo Scientific, USA).

Arora N, & Philippidis G.P. (2021). Insights into the physiology of Chlorella vulgaris cultivated in sweet sorghum bagasse hydrolysate for sustainable algal biomass and lipid production. Scientific Reports, 11, 6779.

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Antioxidant Activity Assay Protocol

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α-Amylase from porcine pancreas (EC 3.2.1.1), 2,2’-Azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), 2,2’-diazobis-(2-aminodinopropane)-dihydrochloride (AAPH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin–Ciocalteu (FC) reagent, gallic acid (GA), 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox), and sodium carboxy methyl cellulose (CMC) were obtained from Sigma-Aldrich, Co. (St. Louis, MO, USA).
The chromatographic standards: luteolin, luteoilin-4’O-glucoside, luteolin-7-O-glucoside, catechin, epicatechin, kaempferol-3-O-rutinoside, quercetin-3-O-glucoside, gallic acid, 2,3-dihydroxybenzoic acid, quinic, 4-hydroxybenzoic, p-coumaric, ferulic, and apigenin were obtained from Merck (formerly Sigma Aldrich, Arklow, Co., Wicklow, Ireland).
Amyloglucosidase (EC 3.2.1.3), glucose oxidase-peroxidase (GOPOD) and 1.3:1.4 mixed-linkage β-glucan kits were provided by Megazyme International Ireland (Wicklow, Ireland).

Rico D., Peñas E., del Carmen García M., Rai D.K., Martínez-Villaluenga C., Frias J, & Martín-Diana A.B. (2021). Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods, 10(12), 2924.

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Antioxidant and Enzyme Assay Protocol

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Gallic acid (GA), Folin–Ciocalteu (FC) reagent, 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox), fluorescein, 2,20-diazobis-(2-aminodinopropane)-dihydrochloride (AAPH), 2,20-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), iron(III) chloride hexahydrate (FeCl₃∙6H₂O), 2,4,6-tripyridyl-triazine (TPTZ), iron(II) sulfate heptahydrate (FeSO₄∙7H₂O), Gallic acid, apigenin, ferulic acid, avenanthramide C, p-coumaric acid and sinapic acid were obtained from Sigma-Aldrich, Co. (St. Louis, MO, USA). Amyloglucosidase (EC 3.2.1.3) and glucose oxidase-peroxidase (GOPOD) were provided by Megazyme (Wicklow, Ireland). Glacial acetic acid, sodium acetate and chlorhydric acid were obtained from PanReac AppliChem (ITW Reagents, Darmstadt, Germany). The solvents were HPLC-grade (Sigma Aldrich Co., Madrid, Spain, and Merck KGaA, Darmstadt, Germany). Food-grade enzymes UltraFlo XL and Viscoferm were kindly provided by Novozymes (Bagsværd, Copenhagen, Denmark).

Jiménez-Pulido I.J., Rico D., Martinez-Villaluenga C., Pérez-Jiménez J., Luis D.D, & Martín-Diana A.B. (2022). Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull. Foods, 11(18), 2769.

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Antioxidant Capacity Evaluation Assays

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Folin–Ciocalteu (FC) reagent, gallic acid (GA), 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox), 2,20-diazobis-(2-aminodinopropane)-dihydrochloride (AAPH), fluorescein, 2,20-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), and 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,4,6-tripyridyl-triazine (TPTZ), iron(III) chloride hexahydrate (FeCl₃∙6H₂O) and iron(II) sulfate heptahydrate (FeSO₄∙7H₂O), apigenin, kaempferol, (-)-epicatechin, ferulic acid, gallic acid, p-coumaric acid, sinapic acid, avenanthramide C and secoisolariciresinol were obtained from Sigma-Aldrich, Co. (St. Louis, MO, USA). Amyloglucosidase (EC 3.2.1.3) and glucose oxidase-peroxidase (GOPOD) were provided by Megazyme (Wicklow, Ireland). Sodium acetate, chlorhydric acid and glacial acetic acid were obtained from PanReac AppliChem (ITW Reagents, Darmstadt, Germany). Solvents were HPLC grade (Sigma Aldrich Co., Madrid, Spain, and Merck KGaA, Darmstadt, Germany).

Jimenez-Pulido I.J., Daniel R., Perez J., Martínez-Villaluenga C., De Luis D, & Martín Diana A.B. (2022). Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran. Foods, 11(14), 2049.

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Enzymatic Analysis of Amylase and Antioxidants

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α-Amylase from porcine pancreas (EC 3.2.1.1), 2,2’-Azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2’-diazobis-(2-aminodinopropane)-dihydrochloride (AAPH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin–Ciocalteu (FC) reagent, gallic acid (GA), 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox), and sodium carboxymethylcellulose (CMC) were obtained from Sigma-Aldrich, Co. (St. Louis, MO, USA). Amyloglucosidase (EC 3.2.1.3), glucose oxidase-peroxidase (GOPOD) and 1.3:1.4 mixed-linkage β-glucan kits were provided by Megazyme International Ireland (Wicklow, Ireland).

Rico D., Peñas E., García M.D., Martínez-Villaluenga C., Rai D.K., Birsan R.I., Frias J, & Martín-Diana A.B. (2020). Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods, 9(3), 296.

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