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Glucose oxidase also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies.
Glucose oxidase was first isolated by Detlev Müller in 1928 from Aspergillus niger.
Glucose oxidase is an enzyme that is naturally produced by certain fungi and bacteria, such as Aspergillus niger and Penicillium species, and it plays a critical role in biochemical processes by catalyzing the oxidation of glucose into glucono delta-lactone and hydrogen peroxide.
CAS Number: 9001-37-0
EINECS Number: 232-601-0
Synonyms: notatin;oxidaseglucose;1.1.3.4;BETA-D-GLUCOSE: OXYGEN 1-OXIDOREDUCTASE;BETA-D-GLUCOSE: OXYGEN 1-OXIDOREDUCTASE TYPE II;BETA-D-GLUCOSE: OXYGEN 1-OXIDOREDUCTASE TYPE II-S;BETA-D-GLUCOSE: OXYGEN 1-OXIDOREDUCTASE TYPE VII;BETA-D-GLUCOSE: OXYGEN 1-OXIDOREDUCTASE TYPE X-S
Glucose oxidase also known as notatin (EC number 1.1.3.4) is an oxidoreductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone.
This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present.
Glucose oxidase is widely used for the determination of free glucose in body fluids (medical testing), in vegetal raw material, and in the food industry.
This enzyme functions by specifically binding to glucose molecules and, through an oxidation reaction that requires molecular oxygen, converts glucose into a less reactive compound while simultaneously reducing oxygen to hydrogen peroxide, which has antimicrobial properties.
Glucose oxidase, also known as notatin, is a secreted enzyme synthesized predominantly in several species of insects and fungi, such as Aspergillus and Penicillium species which oxidizes glucose into glucolactone, converting oxygen into hydrogen peroxide in the process.
Glucose oxidase is widely used in diagnostics for measuring the amount of glucose in body fluids, which has made glucose measurement fast, easy, and inexpensive, because of which, it is effective to reduce a variety of complications of diabetes since measures can be taken if the glucose level is tested beyond the standard.
Besides, in the last few years, glucose oxidases has become commercially essential in various fields, which can be applied in chemical, pharmaceutical, food, beverage, and other industries.
Produced by the controlled fermentation of Aspergillus niger var. as a yellow to brown solution or as a yellow to tan or off-white powder.
Soluble in water, the solutions being light yellow to brown, but practically insoluble in alcohol, chloroform or ether.
Due to its ability to catalyze this reaction efficiently and selectively, glucose oxidase is widely used in various industries, including food production, biotechnology, and medical diagnostics.
In the food industry, for example, it is utilized to remove oxygen from packaged foods and beverages to improve shelf life and prevent spoilage caused by oxidative reactions, thereby maintaining product freshness and quality over extended periods.
In medical and clinical applications, glucose oxidase is a key component of many blood glucose monitoring devices, where it helps measure glucose levels in blood samples accurately by generating an electrical signal proportional to the concentration of glucose, making it indispensable for diabetes management.
Glucose oxidase use in biosensors capitalizes on the enzyme’s specificity and ability to produce measurable byproducts during the enzymatic reaction.
Glucose oxidase is also employed in biotechnology and research laboratories for various biochemical assays and in biofuel cells as a biocatalyst due to its ability to convert glucose into electrical energy in a controlled manner.
This versatility is complemented by the enzyme’s relative stability under different conditions, making it a valuable tool in both industrial and scientific settings.
Density: 1.00 g/mL at 20 °C
Vapor pressure: 0.004 Pa at 25 °C
Storage temp.: -20 °C
Solubility: 0.1 M phosphate buffer, pH 7.0: 5 mg/mL
Form: Solution (clear)
Color: Yellow
pH: 4.5
Merck: 14,4460
Specific activity: 2,000–10,000 units/g solid (without added oxygen)
Stability: Stable. Incompatible with strong oxidizing agents. Protect from moisture.
LogP: -1.3 at 20 °C
Glucose oxidase is an oxidoreductase enzyme that specifically catalyzes the oxidation of β-D-glucose to glucono-δ-lactone while simultaneously reducing molecular oxygen to hydrogen peroxide, a reaction that plays a significant role in both natural metabolic pathways and various technological applications.
This enzyme is predominantly derived from fungal sources, especially Aspergillus niger and Penicillium species, where it participates in the organism’s defense mechanism by producing hydrogen peroxide, which acts as a natural antimicrobial agent to inhibit competing microorganisms.
From a structural perspective, glucose oxidase is a dimeric flavoprotein that contains flavin adenine dinucleotide (FAD) as its prosthetic group, which is essential for its catalytic activity.
The enzyme’s specificity towards glucose allows it to function efficiently in biological systems and industrial processes without cross-reactivity with other sugars, which makes it highly valuable in analytical biochemistry and biosensing technologies.
Glucose oxidase is frequently employed to improve the quality and shelf life of products by scavenging oxygen, which reduces oxidation and spoilage in items like baked goods, fruit juices, and beverages.
By removing oxygen, it helps prevent the degradation of flavors, colors, and nutrients, thus enhancing the overall sensory and nutritional properties of food products.
Several species of fungi and insects synthesize glucose oxidase, which produces hydrogen peroxide, which kills bacteria.
Notatin, extracted from antibacterial cultures of Penicillium notatum, was originally named Penicillin A, but was renamed to avoid confusion with penicillin.
Notatin was shown to be identical to Penicillin B and glucose oxidase, enzymes extracted from other molds besides P. notatum; it is now generally known as glucose oxidase.
Early experiments showed that notatin exhibits in vitro antibacterial activity (in the presence of glucose) due to hydrogen peroxide formation.
In vivo tests showed that notatin was not effective in protecting rodents from Streptococcus haemolyticus, Staphylococcus aureus, or salmonella, and caused severe tissue damage at some doses.
Glucose oxidase is also produced by the hypopharyngeal glands of honeybee workers and deposited into honey where it acts as a natural preservative.
GOx at the surface of the honey reduces atmospheric O2 to hydrogen peroxide (H2O2), which acts as an antimicrobial barrier.
Glucose oxidase plays a crucial role in the development of glucose biosensors that are widely used in medical diagnostics, particularly for monitoring blood glucose levels in diabetic patients.
These biosensors rely on the enzyme’s ability to produce hydrogen peroxide proportionally to the glucose concentration, which is then quantitatively detected through electrochemical, colorimetric, or fluorometric methods, enabling rapid and accurate glucose measurement critical for disease management.
An enzyme commercially available under various trademarks; catalyzes oxidation of glucose to gluconic acid. Water-soluble amorphous powder.
Removes excess oxygen from canned foods, beer, etc., and from stored food.
In nature, the enzymes glucose oxidase (GOx) or glucose dehydrogenase (GDH) are used as biosensors for blood glucose monitors.
Glucose oxidase catalyses the oxidation of β-d-glucose to d-glucono-β-lactone and hydrogen peroxide, with molecular oxygen as an electron acceptor.
Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases.
Glucose oxidase has extensive application in the food industry.
Glucose oxidase has become a part of flour improver mixes and dough conditioners.
It is a clean label alternative to ADA, potassium bromate and other oxidizing agents that have come under public scrutiny due to health concerns.
Glucose oxidase is utilized in enzymatic assays to study glucose metabolism and in coupled enzyme systems where the generation of hydrogen peroxide is harnessed for further biochemical reactions.
Its ability to catalyze reactions under mild conditions with high specificity makes it an ideal biocatalyst for synthetic biology applications and biofuel cell technology, where it contributes to the conversion of biochemical energy into electrical energy.
Uses:
Glucose oxidase is an enzyme used to help stabilize a formulation.
Glucose oxidase can also improve skin feel and condition.
Glucose Oxidase from Aspergillus niger has been used: in the (glucose oxidase) GO reagent to measure the glucose content by the glucose oxidase (GO) method, to activate the human renal carcinoma cell line for constructing the oxidative stress model, to study its influence in the paste on the analytical performance of the bioelectrode
Analytical reagent for the selective determination of glucose.
Food additive for the removal of glucose during the preparation of dried egg products.
Antioxidant in food and food wrappers. Stabilizer for ascorbic acid and vitamin B12.
Glucose oxidase is widely used coupled to peroxidase reaction that visualizes colorimetrically the formed H2O2, for the determination of free glucose in sera or blood plasma for diagnostics, using spectrometric assays manually or with automated procedures, and even point-of-use rapid assays.
Similar assays allows the monitoring of glucose levels in fermentation, bioreactors, and to control glucose in vegetal raw material and food products.
In the glucose oxidase assay, the glucose is first oxidized, catalyzed by glucose oxidase, to produce gluconate and hydrogen peroxide.
The hydrogen peroxide is then oxidatively coupled with a chromogen to produce a colored compound which may be measured spectroscopically.
For example, hydrogen peroxide together with 4 amino-antipyrene (4-AAP) and phenol in the presence of peroxidase yield a red quinoeimine dye that can be measured at 505 nm.
The absorbance at 505 nm is proportional to concentration of glucose in the sample.
Enzymatic glucose biosensors use an electrode instead of O2 to take up the electrons needed to oxidize glucose and produce an electronic current in proportion to glucose concentration.
This is the technology behind the disposable glucose sensor strips used by diabetics to monitor serum glucose levels.
In manufacturing, GOx is used as an additive thanks to its oxidizing effects: it prompts for stronger dough in baking, replacing oxidants such as bromate.
Glucose oxidase is also used as a food preservative to help remove oxygen and glucose from food when packaged such as dry egg powder to prevent unwanted browning and undesired taste.
Glucose oxidase is extensively used in the food industry to enhance the shelf life and quality of products by catalyzing the removal of dissolved oxygen, which helps prevent oxidative spoilage, rancidity, and discoloration in packaged foods such as baked goods, fruit juices, and beverages, thereby maintaining their freshness, flavor, and nutritional value over time.
One of the most important medical applications of glucose oxidase is in blood glucose monitoring devices, where the enzyme is incorporated into biosensors that enable precise and rapid measurement of blood glucose levels in diabetic patients; its high specificity for glucose and ability to generate an electrochemical signal proportional to glucose concentration have made it a cornerstone in diabetes self-management technology worldwide.
In research laboratories and biotechnological applications, glucose oxidase is employed in enzymatic assays to quantify glucose concentrations in biological samples such as blood, urine, or food products, using colorimetric or electrochemical methods, which allow scientists to monitor metabolic activities, enzymatic reactions, or product quality with great accuracy.
Due to its catalytic properties, glucose oxidase is widely used as a biocatalyst in the development of bioelectronic devices, including biosensors and biofuel cells, where it facilitates the conversion of glucose into electrical energy, thereby powering sustainable energy sources or enabling highly sensitive biosensing platforms for medical diagnostics and environmental monitoring.
The hydrogen peroxide produced as a byproduct during the enzymatic reaction catalyzed by glucose oxidase exhibits antimicrobial effects, which makes the enzyme valuable in active food packaging systems designed to inhibit the growth of bacteria, molds, and yeasts, thus improving food safety and reducing the need for synthetic preservatives.
In the cosmetic industry, glucose oxidase is sometimes added to skincare formulations for its ability to generate hydrogen peroxide in controlled amounts, which can act as a mild antimicrobial and skin-conditioning agent, potentially aiding in the management of acne-prone skin or supporting skin health by reducing microbial load on the skin surface.
Glucose oxidase is also applied in industrial fermentation and biotechnological processes for the production of gluconic acid and related derivatives, which are valuable in food additives, pharmaceuticals, and cleaning agents due to their chelating, acidifying, and preservative properties.
Research has explored the use of glucose oxidase as a biocontrol agent in agriculture, where its enzymatic activity generates hydrogen peroxide that can suppress plant pathogens and promote plant health, offering an eco-friendly alternative to chemical pesticides in integrated pest management systems.
Glucose oxidase-based sensors are employed in environmental monitoring to detect glucose or related compounds in wastewater, soil, or other environmental samples, facilitating the assessment of pollution levels, microbial activity, or biodegradation processes in ecosystems.
During food processing, glucose oxidase is used to modify glucose levels in raw materials and finished products, such as in the preparation of certain dairy products or glucose-free formulations, where precise control of sugar content is essential for achieving desired textures, flavors, and nutritional profiles.
Safety Profile:
Glucose oxidase, being a protein enzyme, can act as an allergen, especially in occupational settings where workers may be exposed to its powdered or aerosolized form; inhalation of enzyme dust can lead to respiratory sensitization, causing symptoms such as asthma, rhinitis, or other allergic respiratory conditions, which is why proper protective measures like masks and ventilation are crucial during manufacturing and handling.
Although glucose oxidase is generally considered safe for topical use in diluted formulations, direct contact with concentrated enzyme preparations may cause mild skin or eye irritation in sensitive individuals, manifesting as redness, itching, or discomfort, so care should be taken to avoid direct exposure to undiluted enzyme powders or solutions.
Because glucose oxidase catalyzes the production of hydrogen peroxide, which is a reactive oxygen species, excessive or uncontrolled use in formulations or industrial processes may lead to localized oxidative stress or irritation, as hydrogen peroxide can damage cells and tissues if present in high concentrations.
