Purification and Characterization of a Thermostableβ-Mannanase fromBacillus subtilisBE-91: Potential Application in Inflammatory Diseases

β -mannanase has shown compelling biological functions because of its regulatory roles in metabolism, inflammation, and oxidation. This study separated and purified the β -mannanase fromBacillus subtilisBE-91, which is a powerful hemicellulose-degrading bacterium using a “two-step” method comprising ultrafiltration and gel chromatography. The purified β -mannanase (about 28.2 kDa) showed high specific activity (79, 859.2 IU/mg). The optimum temperature and pH were 65°C and 6.0, respectively. Moreover, the enzyme was highly stable at temperatures up to 70°C and pH 4.5–7.0. The β -mannanase activity was significantly enhanced in the presence of Mn2+, Cu2+, Zn2+, Ca2+, Mg2+, and Al3+and strongly inhibited by Ba2+and Pb2+. Km and Vmax values for locust bean gum were 7.14 mg/mL and 107.5 μmol/min/mL versus 1.749 mg/mL and 33.45 µmol/min/mL for Konjac glucomannan, respectively. Therefore, β -mannanase purified by this work shows stability at high temperatures and in weakly acidic or neutral environments. Based on such data, the β -mannanase will have potential applications as a dietary supplement in treatment of inflammatory processes.