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Changes in the Activities of Carbohydrate Metabolizing Enzymes and their Association with Sugar Composition during Maturation of Betel Leaf

Md. Mura Hossain, Dhirendra Nath Barman, Nururshopa Eskander Shazada


Betel leaf is a popular chewing item available all the year round in Bangladesh. The amount of sugar compositions and their relation with some carbohydrate and protein metabolizing enzyme activities were investigated in three different varieties of betel leaf viz. Shail, Doga and Kal Bangla, at different maturity stages. The amount of total soluble sugar and non-reducing sugar was the maximum in Doga variety, while Kal Bangla variety contained the highest amount of reducing sugar and starch. Total soluble sugar and non-reducing sugar content increased gradually with the advances of maturity while starch content decreased drastically after mature stage in all varieties. Reducing sugar was not detected in premature stage and increased thereafter in all varieties of betel leaves. The highest activity of invertase, cellulase and amylase was found in Kal Bangla variety while the activities of β-galactosidase were the maximum in Doga variety in all maturity stages. The activities of amylase and cellulase increased up to the mature stage and then reduced radically in over mature stage. The activities of invertase increased significantly from the premature to over mature stage while the activity of β-galactosidase decreased remarkably with the increasing maturity of leaves in all varieties. This study indicates that the changes in sugar compositions at different maturity stages in betel leaf might be attributed to the changes in the activities of different enzymes.


Betel leaf, enzyme activities, maturity level, sugar accumulation, β-galactosidase

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