Page 313 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 317R2 value of laccase (0.3128), this R2 value means that about 31.28% of the variation in laccase activity can be explained by the flavonoid content. R2 for catalase (0.26) indicates that only 26% of the variation in catalase activity is explained by flavonoid content. This weak correlation suggests that the relationship between catalase activity and flavonoid content is even less direct, and that catalase activity might be influenced by additional variables not captured here. This indicates that both activities of enzymes might be influenced by complex factors beyond flavonoid concentration in the fermentation system.The Figure 1B illustrates the relationship between catalase and laccase activities. R2 value of 0.73, suggests a moderate correlation between the activities of these two enzymes, indicating that approximately 73% of the variation in catalase activity can be explained by this regression model. From the graph, we observe that at low laccase activity levels (below 50 U/ml), catalase activity fluctuates and generally remains low. As laccase activity increases, particularly above 250 U/ml, catalase activity rises significantly. This trend suggests a potential stimulatory or positive relationship between the two enzymes at higher laccase activity levels. This contrast in enzyme activities shows that laccase may influence or stimulate catalase activity under specific experimental conditions. However, the moderate R2 value indicates that this relationship is not entirely robust, suggesting that other factors beyond laccase activity might also impact catalase activity.Figure 2 results show the relationship between DPPH scavenging activity and flavonoid content. R2 value of 0.7884, suggests a strong positive correlation between these two variables. Approximately 78.8% of the variation in flavonoid content can be explained by the increase in DPPH scavenging activity. The trend indicates that as DPPH scavenging activity rises, the flavonoid