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Lopresti M, Palin L, Calegari G, Milanesio M. The Peculiar H-Bonding Network of 4-Methylcatechol: A Coupled Diffraction and In Silico Study. Molecules 2024; 29:2173. [PMID: 38792035 PMCID: PMC11124409 DOI: 10.3390/molecules29102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/02/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
The crystal structure of 4-methylcatechol (4MEC) has, to date, never been solved, despite its very simple chemical formula C7O2H8 and the many possible applications envisaged for this molecule. In this work, this gap is filled and the structure of 4MEC is obtained by combining X-ray powder diffraction and first principle calculations to carefully locate hydrogen atoms. Two molecules are present in the asymmetric unit. Hirshfeld analysis confirmed the reliability of the solved structure, since the two molecules show rather different environments and H-bond interactions of different directionality and strength. The packing is characterised by a peculiar hydrogen bond network with hydroxyl nests formed by two adjacent octagonal frameworks. It is noteworthy that the observed short contacts suggest strong inter-molecular interactions, further confirmed by strong inter-crystalline aggregation observed by microscopic images, indicating the growth, in many crystallization attempts, of single aggregates taller than half a centimetre and, often, with spherical shapes. These peculiarities are induced by the presence of methyl group in 4MEC, since the parent compound catechol, despite its chemical similarity, shows a standard layered packing alternating hydrophobic and polar layers. Finally, the complexity and peculiarity of the packing and crystal growth features explain why a single crystal could not be obtained for a standard structural analysis.
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Affiliation(s)
- Mattia Lopresti
- Dipartimento di Scienze e Innovazione Tecnologica, Università del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy; (M.L.); (L.P.)
| | - Luca Palin
- Dipartimento di Scienze e Innovazione Tecnologica, Università del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy; (M.L.); (L.P.)
- Nova Res s.r.l., Via D. Bello 3, 28100 Novara, Italy
| | | | - Marco Milanesio
- Dipartimento di Scienze e Innovazione Tecnologica, Università del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy; (M.L.); (L.P.)
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2
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Zou C, Zhang X, Xu Y, Yin J. Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application. Foods 2024; 13:545. [PMID: 38397522 PMCID: PMC10887689 DOI: 10.3390/foods13040545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/31/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Polyphenol oxidase (PPO) is an important metalloenzyme in the tea plant (Camellia sinensis). However, there has recently been a lack of comprehensive reviews on Camellia sinensis PPO. In this study, the methods for extracting PPO from Camellia sinensis, including acetone extraction, buffer extraction, and surfactant extraction, are compared in detail. The main purification methods for Camellia sinensis PPO, such as ammonium sulfate precipitation, three-phase partitioning, dialysis, ultrafiltration, ion exchange chromatography, gel filtration chromatography, and affinity chromatography, are summarized. PPOs from different sources of tea plants are characterized and systematically compared in terms of optimal pH, optimal temperature, molecular weight, substrate specificity, and activators and inhibitors. In addition, the applications of PPO in tea processing and the in vitro synthesis of theaflavins are outlined. In this review, detailed research regarding the extraction, purification, properties, and application of Camellia sinensis PPO is summarized to provide a reference for further research on PPO.
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Affiliation(s)
- Chun Zou
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Xin Zhang
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Yongquan Xu
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Junfeng Yin
- National Engineering Research Center for Tea Processing, Hangzhou 310008, China
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Samuel Ilesanmi O, Funke Adedugbe O, Adeniran Oyegoke D, Folake Adebayo R, Emmanuel Agboola O. Biochemical properties of purified polyphenol oxidase from bitter leaf ( Vernoniaamygdalina). Heliyon 2023; 9:e17365. [PMID: 37383213 PMCID: PMC10293720 DOI: 10.1016/j.heliyon.2023.e17365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 06/10/2023] [Accepted: 06/14/2023] [Indexed: 06/30/2023] Open
Abstract
Polyphenol oxidase which is responsible for oxidative conversion of phenolic compounds to polymers, has continued to attract the attention of scientists. Here, we report the extraction, purification and biochemical properties of polyphenol oxidase (PPO) from bitter leaf (Vernonia amygdalina). The enzyme was purified and concentrated using a non-conventional approach, aqueous two-phase partitioning (ATPS) and the biochemical properties of the purified enzyme were investigated. Substrate specificity studies revealed that the enzyme predominantly exhibits diphenolase activity. The order of substrate preference was catechol > L-DOPA > caffeic acid > L-tyrosine > resorcinol>2-naphthol > phenol. The optimum pH and temperature obtained for the enzyme using catechol as substrate were 5.5 and 50 °C respectively. The estimated Michaelis constant (Km) and maximum velocity (Vmax) for the purified vaPPO using catechol as substrate were 183 ± 5.0 mM and 2000 ± 15 units/mg protein respectively. The catalytic efficiency (Vmax/Km) of the purified vaPPO was 10.9 ± 0.03 min/mg. Na+, K+ and Ba2+ remarkably activated the enzyme and the level of activation was proportional to the concentration. The vaPPO presented stability in the presence of up to 50 mM of the different metal ions tested. In contrast, Cu2+ and NH4+ inhibited the enzyme even 10 mM concentrations. The enzyme was stable in chloroform retaining up to 60% relative activity at 50% (v/v) concentration. There was an increase in the activity (143%) of the enzyme at 30% (v/v) chloroform., revealing that vaPPO could catalyze the substrate more efficiently in 30% (v/v) chloroform. Total loss of enzyme activity was observed at 20% (v/v) concentrations of acetone, ethanol and methanol. In conclusion, the properties of the vaPPO such as its catalysis in the presence of organic solvents, metals and high temperature would be of interest in many biotechnological applications.
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Affiliation(s)
| | - Omowumi Funke Adedugbe
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
| | - David Adeniran Oyegoke
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
| | - Rachael Folake Adebayo
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
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4
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Kumar Dash K, Sundarsingh A, BhagyaRaj GVS, Kumar Pandey V, Kovács B, Mukarram SA. Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS). ULTRASONICS SONOCHEMISTRY 2023; 96:106425. [PMID: 37141660 PMCID: PMC10176255 DOI: 10.1016/j.ultsonch.2023.106425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/16/2023] [Accepted: 04/28/2023] [Indexed: 05/06/2023]
Abstract
In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The four independent variables used were ultrasonication power (XP) with a range of 100-500 W, immersion time (XT) in the range of 30-55 min, solvent concentration (XC) of 45-65 % and solid to solvent ratio (XS) with range 1:6-1:14 w/w. The effect of these process parameters on the responses weight loss (YW), solid gain (YS), change in color (YC) and water activity (YA) of ultrasound assisted osmotic dehydration (UOD) cape gooseberry was studied by using response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). The second order polynomial equation successfully modeled the data with an average coefficient of determination (R2) was found to be 0.964 for RSM. While for the ANFIS modeling, Gaussian type membership function (MF) and linear type MF was used for the input and output, respectively. The ANFIS model formed after 500 epochs and trained by hybrid model was found to have average R2 value of 0.998. On comparing the R2 value the ANFIS model found to be superior over RSM in predicting the responses of the UOD cape gooseberry process. So, the ANFIS was integrated with a genetic algorithm (GA) for optimization with the aim of maximum YW and minimum YS, YC and YA. Depending on the higher fitness value of 3.4, the integrated ANFIS-GA picked the ideal combination of independent variables and was found to be XP of 282.434 W, XT of 50.280 min, XC of 55.836 % and XS of 9.250 w/w. The predicted and experimental values of response at optimum condition predicted by integrated ANN-GA were in close agreement, which was evident by the relative deviation less than 7%.
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Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India.
| | - Anjelina Sundarsingh
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India
| | - G V S BhagyaRaj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Béla Kovács
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary
| | - Shaikh Ayaz Mukarram
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
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Huang J, Gao X, Su L, Liu X, Guo L, Zhang Z, Zhao D, Hao J. Purification, characterization and inactivation kinetics of polyphenol oxidase extracted from Cistanche deserticola. PLANTA 2023; 257:85. [PMID: 36944703 DOI: 10.1007/s00425-023-04118-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 03/09/2023] [Indexed: 06/18/2023]
Abstract
PPO was purified from Cistanche deserticola, and its enzymatic characteristics were clarified. It was found that microwave treatment was an efficient way to inactivate PPO. Polyphenol oxidase (PPO) from Cistanche deserticola was obtained and purified through an acetone precipitation and anion exchange column, the enzymatic characteristics and inactivation kinetics of PPO were studied. The specific activity of PPO was 73135.15 ± 6625.7 U/mg after purification, the purification multiple was 48.91 ± 4.43 times, and the recovery was 30.96 ± 0.27%. The molecular weight of the PPO component is about 66 kDa by SDS-PAGE analysis. The optimum substrate of PPO was catechol (Vmax = 0.048 U/mL, Km = 21.70 mM) and the optimum temperature and pH were 30 °C and 7, respectively. When the temperature is above 50 °C, pH < 3 or pH > 10, the enzyme activity can be significantly inhibited. The first-order kinetic fitting shows that microwave inactivation has lesser k values, larger D values and shorter t1/2. It was found that microwave treatment is considered as an efficient and feasible way to inactive PPO by comparing the Z values and Ea values of the two thermal treatments.
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Affiliation(s)
- Jin Huang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Lingling Su
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xueqiang Liu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Limin Guo
- Institute of Agro-Production Storage and Processing, Xinjiang Academy of Agricultural Sciences, Ürümqi, 830091, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry CAS, Beijing, 100190, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
| | - Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
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Jia S, Jiang S, Chen Y, Wei Y, Shao X. Comparison of Inhibitory Effects of Cinnamic Acid, β-Cyclodextrin, L-Cysteine, and Ascorbic Acid on Soluble and Membrane-Bound Polyphenol Oxidase in Peach Fruit. Foods 2022; 12:foods12010167. [PMID: 36613383 PMCID: PMC9818785 DOI: 10.3390/foods12010167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
There has been considerable interest in controlling polyphenol oxidase (PPO) activity to prevent enzymatic browning in foods. However, studies on inhibitions of different forms of PPO are very limited. Thus, this study focuses on the effects of cinnamic acid, β-cyclodextrin, L-cysteine, and ascorbic acid on soluble PPO (sPPO) and membrane-bound PPO (mPPO) in peach fruit. The activity of partially purified sPPO was 3.17 times higher than that of mPPO. However, mPPO was shown to be more stable than sPPO in the presence of inhibitors with different concentrations (i.e., 1, 3, 5 mM); activation of mPPO was found by 5 mM L-cysteine. Both sPPO and mPPO inhibitions were PPO substrate-dependent. Ascorbic acid showed the highest inhibitory effect on both sPPO and mPPO with all studied inhibitors and substrates. The inhibition of 1 mM ascorbic acid on sPPO and mPPO reached 95.42 ± 0.07% and 65.60 ± 1.16%, respectively. β-Cyclodextrin had a direct inhibitory effect only on sPPO, while the other three inhibitors had direct effects on both sPPO and mPPO. Cinnamic acid exhibited a non-competitive inhibition on sPPO and mPPO, with L-cysteine showing the same, though on sPPO. The inhibition of studied inhibitors on sPPO and mPPO is highly related to the substrate environment, type, and concentration of inhibitors. This study provides a basis for the further prevention of peach fruit browning from the perspective of different enzyme forms.
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Affiliation(s)
| | - Shu Jiang
- Correspondence: ; Tel.: +86-574-8760-4379
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7
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Azzouzi N, Britel MR, Maurady A. Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The Polyphenol oxidase (PPO) leads to the enzymatic browning of fruits and vegetables and needs to be prevented in food browning and quality. The present study aimed to investigate the use of natural extracts and chemical inhibitors to prevent browning of the PPO of blackberries. Purification, characterization, and kinetics of PPO of blackberry parameters for five substrates, namely, pyrocatechol, 4-methylcatechol, Pyrogallol, Gallic acid, and tyrosine, were described. The results showed that the DEAE-Sepharose and Superdex G-200 purification methods, which achieved electrophoretic purity, increased PPO activity by 556 fold. Purification with Sephadex GE-200 and SDS-PAGE reveals two PPO isoenzymes with an apparent molecular weight of 22 kD and 70 kD. The optimum pH and temperature values indicated were 6.6 and 25°C, respectively. The PPO showed variable affinity towards o-dihydroxy phenolic substrates with catecholase activity but without any activity observed with phenol, a monohydroxy substrate, and it was very effective towards pyrocatechol, pyrogallol, and 4-methyl catechol. The results revealed that inhibition of the PPO using both synthetic inhibitors and natural extracts was the most effective method. Quercetin and ascorbic acid showed higher inhibition with the lowest Ki values. Fresh onion (Allium cepa) and wild Arbutus unedo extract were able to inhibit the blackberry PPO activity up to 50% and 60%, respectively. Therefore, the use of natural extracts from Arbutus unedo L as anti-browning agents on the blackberry PPO may provide new insight to overcome the enzymatic browning.
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Affiliation(s)
- Naima Azzouzi
- 1Abdelmalek Essâadi University, Faculty of Sciences and Techniques of Tangier, Biotechnology and engineering of biomolecules equip
| | - Mohammed Reda Britel
- 2Laboratory of Technology and Innovation, University Abdelmalek Essaadi, Tangier, Morocco
| | - Amal Maurady
- 3Faculty of Sciences and Techniques of Tangier, University Abdelmalek Essaadi, Tangier, Morocco
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Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Li Y, Bai R, Wang J, Li Y, Hu Y, Ren D, Dong W, Yi L. Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction. EFOOD 2022. [DOI: 10.1002/efd2.35] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023] Open
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10
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Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01350-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Yuan Q, Guo H, Ding J, Jiao C, Qi Y, Zafar H, Ma X, Raza F, Han J. Polyphenol Oxidase as a Promising Alternative Therapeutic Agent for Cancer Therapy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27051515. [PMID: 35268616 PMCID: PMC8911857 DOI: 10.3390/molecules27051515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/21/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022]
Abstract
Cancers have always been the most difficult to fight, the treatment of cancer is still not considered. Thus, exploring new anticancer drugs is still imminent. Traditional Chinese medicine has played an important role in the treatment of cancer. Polyphenol oxidase (PPO) extracted from Edible mushroom has many related reports on its characteristics, but its role in cancer treatment is still unclear. This study aims to investigate the effects of PPO extracted from Edible mushroom on the proliferation, migration, invasion, and apoptosis of cancer cells in vitro and explore the therapeutic effects of PPO on tumors in vivo. A cell counting kit-8 (CCK8) assay was used to detect the effect of PPO on the proliferation of cancer cells. The effect of PPO on cancer cell migration ability was detected by scratch test. The effect of PPO on the invasion ability of cancer cells was detected by a transwell assay. The effect of PPO on the apoptosis of cancer cells was detected by flow cytometry. Female BALB/c mice (18-25 g, 6-8 weeks) were used for in vivo experiments. The experiments were divided into control group, model group, low-dose group (25 mg/kg), and high-dose group (50 mg/kg). In vitro, PPO extracted from Edible mushroom significantly inhibited the proliferation, migration, and invasion capability of breast cancer cell 4T1, lung cancer cell A549, and prostate cancer cell C4-2, and significantly promoted the apoptosis of 4T1, A549, and C4-2. In vivo experiments showed PPO inhibitory effect on tumor growth. Collectively, the edible fungus extract PPO could play an effective role in treating various cancers, and it may potentially be a promising agent for treating cancers.
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Affiliation(s)
- Qinqin Yuan
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Y.); (H.G.); (J.D.)
| | - Huixia Guo
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Y.); (H.G.); (J.D.)
| | - Jiajie Ding
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Y.); (H.G.); (J.D.)
| | - Chan Jiao
- Shanghai Key Laboratory of Regulatory Biology, Institute of Biomedical Sciences, School of Life Sciences, East China Normal University, Shanghai 200241, China; (C.J.); (Y.Q.)
| | - Yalei Qi
- Shanghai Key Laboratory of Regulatory Biology, Institute of Biomedical Sciences, School of Life Sciences, East China Normal University, Shanghai 200241, China; (C.J.); (Y.Q.)
| | - Hajra Zafar
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Xueyun Ma
- Shanghai Key Laboratory of Regulatory Biology, Institute of Biomedical Sciences, School of Life Sciences, East China Normal University, Shanghai 200241, China; (C.J.); (Y.Q.)
- Correspondence: (X.M.); (F.R.); (J.H.)
| | - Faisal Raza
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China;
- Correspondence: (X.M.); (F.R.); (J.H.)
| | - Jianqiu Han
- College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; (Q.Y.); (H.G.); (J.D.)
- Correspondence: (X.M.); (F.R.); (J.H.)
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VEGA JCDELA, OLMEDO V, ORTEGA CG, LARA MV, ESPÍN RDC. Conservation advances on Physalis peruviana L. and Spondia purpurea: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.27520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Study on Purification and Characterization of Polyphenol Oxidase from Acetes chinensis. Molecules 2021; 26:molecules26247545. [PMID: 34946625 PMCID: PMC8709206 DOI: 10.3390/molecules26247545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/02/2021] [Accepted: 12/10/2021] [Indexed: 11/19/2022] Open
Abstract
Acetes chinensis (belonging to the Decapoda Sergestidae genus) is widely distributed in East Asian waters and is extremely widespread and present in the shallow coastal areas of China. Polyphenol oxidase (PPO), which was extracted from Acetes chinensis, was purified in a four-step procedure involving phosphate-buffered saline treatment, ammonium sulphate precipitation, DEAE-Cellulose chromatography, and Phenyl-Sepharose HP chromatography, and then, its biochemical characterization was measured. The specific activity of the purified enzyme was increased to 643.4 U/mg, which is a 30.35 times increase in purification, and the recovery rate was 17.9%. L-dopa was used as the substrate, the enzymatic reactions catalyzed by PPO conformed to the Michaelis equation, the maximum reaction velocity was 769.23 U/mL, and the Michaelis constant Km was 0.846 mmol/L. The optimal pH of PPO from Acetes chinensis was 7.5, and the optimal temperature was 35 °C. The metal ions experiment showed that Mn2+ and K+ could enhance the activity of PPO; that Ba2+ and Ca2+ could inhibit the activity of PPO; and that Cu2+ had a double effect on PPO, increasing the PPO activity at low concentrations and inhibiting the PPO activity at high concentrations. The inhibitor experiment showed that the inhibitory effects of EDTA and kojic acid were weak and that ascorbic acid and sodium pyrophosphate had good inhibitory effects. The purification and characterization of Acetes chinensis serve as guidelines for the prediction of enzyme behavior, leading to effective prevention of enzymatic browning during processing.
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Öztürk C, Bayrak S, Demir Y, Aksoy M, Alım Z, Özdemir H, İrfan Küfrevioglu Ö. Some indazoles as alternative inhibitors for potato polyphenol oxidase. Biotechnol Appl Biochem 2021; 69:2249-2256. [PMID: 34775655 DOI: 10.1002/bab.2283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 11/09/2021] [Indexed: 01/12/2023]
Abstract
Fresh-cut vegetables and fruits have gained attention among consumers because of their fresh appearance, lack of pollution, nutrition, and convenience. However, in fresh-cut foods, enzymatic browning is the main problem. Polyphenol oxidase (PPO) is a vital enzyme involved in the process of enzymatic browning. In this study, PPO was purified from potato using Sepharose 4B-l-tyrosine-p-aminobenzoic acid affinity chromatography and the effect of some indazoles on the enzyme was determined. The enzyme was purified with a specific activity of 52,857.14 EU/mg protein and 21.26-purification fold. Indazoles exhibited inhibitor properties for PPO with IC50 values in the range of 0.11-1.12 mM and Ki values in the range of 0.15 ± 0.04-3.55 ± 0.88 mM. Among these compounds, 7-chloro-1H-indazole was shown as the most potent PPO inhibitor (Ki : 0.15 ± 0.04 mM). Determination of the enzyme's inhibition kinetics will simplify the testing of candidate PPO inhibitors.
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Affiliation(s)
- Cansu Öztürk
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Songül Bayrak
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Yeliz Demir
- Department of Pharmacy Services, Nihat Delibalta Göle Vocational High School, Ardahan University, Ardahan, Turkey
| | - Mine Aksoy
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Zuhal Alım
- Department of Chemistry, Faculty of Science and Arts, Ahievran University, Kırşehir, Turkey
| | - Hasan Özdemir
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
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Chaves-Gómez JL, Chávez-Arias CC, Prado AMC, Gómez-Caro S, Restrepo-Díaz H. Mixtures of Biological Control Agents and Organic Additives Improve Physiological Behavior in Cape Gooseberry Plants under Vascular Wilt Disease. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10102059. [PMID: 34685868 PMCID: PMC8537006 DOI: 10.3390/plants10102059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/22/2021] [Accepted: 09/24/2021] [Indexed: 06/13/2023]
Abstract
This study aimed to assess the soil application of mixtures of biological control agents (BCAs) (Trichoderma virens and Bacillus velezensis) and organic additives (chitosan and burnt rice husk) on the physiological and biochemical behavior of cape gooseberry plants exposed to Fusarium oxysporum f. sp. physali (Foph) inoculum. The treatments with inoculated and non-inoculated plants were: (i) T. virens + B. velezensis (Mix), (ii) T. virens + B. velezensis + burnt rice husk (MixRh), (iii) T. virens + B. velezensis + chitosan (MixChi), and (iv) controls (plants without any mixtures). Plants inoculated and treated with Mix or MixChi reduced the area under the disease progress curve (AUDPC) (57.1) and disease severity index (DSI) (2.97) compared to inoculated plants without any treatment (69.3 for AUDPC and 3.2 for DSI). Additionally, these groups of plants (Mix or MixChi) obtained greater leaf water potential (~-0.5 Mpa) and a lower MDA production (~12.5 µmol g-2 FW) than plants with Foph and without mixtures (-0.61 Mpa and 18.2 µmol g-2 FW, respectively). The results suggest that MixChi treatments may be a promising alternative for vascular wilt management in cape gooseberry crops affected by this disease.
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Affiliation(s)
- José Luis Chaves-Gómez
- Departamento de Agronomía, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 30 No. 45-03, Bogotá 111321, Colombia; (J.L.C.-G.); (C.C.C.-A.); (S.G.-C.)
| | - Cristian Camilo Chávez-Arias
- Departamento de Agronomía, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 30 No. 45-03, Bogotá 111321, Colombia; (J.L.C.-G.); (C.C.C.-A.); (S.G.-C.)
| | - Alba Marina Cotes Prado
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Tibaitatá, Km 14 vía Bogotá a Mosquera, Mosquera 250047, Colombia;
| | - Sandra Gómez-Caro
- Departamento de Agronomía, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 30 No. 45-03, Bogotá 111321, Colombia; (J.L.C.-G.); (C.C.C.-A.); (S.G.-C.)
| | - Hermann Restrepo-Díaz
- Departamento de Agronomía, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Sede Bogotá, Carrera 30 No. 45-03, Bogotá 111321, Colombia; (J.L.C.-G.); (C.C.C.-A.); (S.G.-C.)
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17
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Zhang J, Zhou G, Chen L, Sun L, Fei L, Lyu F, Ding Y. Effect of infrared radiation on activity and conformation of polyphenol oxidase from Acetes chinensis. J Food Sci 2021; 86:4500-4510. [PMID: 34519050 DOI: 10.1111/1750-3841.15914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/26/2022]
Abstract
The aim of this paper was to study the effect of infrared radiation (IR) on the activity and conformation of polyphenol oxidase (PPO) in Acetes chinensis. In this paper, the specific activity of PPO was increased from 21.2 to 643.4 U/mg by a four-step purification. The results showed that IR treatment had greater effect on the enzyme activity and conformation of PPO than hot air (HA) treatment. After IR treatment at 70°C, the relative enzyme activity of PPO was 9.28%, the surface hydrophobicity index increased by 80.42%, and the content of sulfhydryl group decreased to 96.99% of the control group. The results of circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) showed that the α-helix of PPO treated by IR decreased and the random coil increased. The intrinsic fluorescence intensity of PPO decreased after IR treatment, indicating that the tertiary structure of PPO was destroyed. Scanning electron microscopy (SEM) results showed that the surface microstructure of PPO after IR treatment became clear and compact. In conclusion, IR treatment can completely destroy the secondary structure and tertiary structure of PPO and cause enzyme inactivation. This study provides a treatment for reducing the activity of PPO from A. chinensis during the production and processing. PRACTICAL APPLICATION: This study shows that IR treatment has a better inhibitory effect on the activity of PPO than HA treatment. It provides a better treatment method for inactivating the activity of PPO from Acetes chinensis during the production and processing.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Guangcheng Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lifan Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lei Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lifeng Fei
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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18
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Adeseko CJ, Sanni DM, Salawu SO, Kade IJ, Bamidele SO, Lawal OT. Purification and biochemical characterization of polyphenol oxidase of African bush mango (Irvingia gabonensis) fruit peel. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Li J, Deng ZY, He Y, Fan Y, Dong H, Chen R, Liu R, Tsao R, Liu X. Differential specificities of polyphenol oxidase from lotus seeds (Nelumbo nucifera Gaertn.) toward stereoisomers, (−)-epicatechin and (+)-catechin: Insights from comparative molecular docking studies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111728] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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21
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Kaya ED, Bağci O. Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis vinifera L.). J Food Biochem 2021; 45:e13627. [PMID: 33522611 DOI: 10.1111/jfbc.13627] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 12/21/2020] [Accepted: 01/07/2021] [Indexed: 11/27/2022]
Abstract
The purification of the polyphenol oxidase (PPO) enzyme from Kirmizi Kismis grape (Vitis vinifera L.) was performed 61.23 times using affinity chromatography. The molecular weight of the enzyme was found to be about 38.1 kDa by SDS-PAGE as a single band. The optimum pH and temperature values were revealed to be 5.0 and 30°C, respectively, in the presence of 4-methyl catechol substrate. The thermal stability of PPO was examined and it was observed to maintain its activity at 20°C for 1 hr. Km and Vmax values were determined to be 4.8 mM and 2000,0 EU/ml for 4-methyl catechol as a substrate. IC50 and Ki values and inhibition types were found for various browning agents and ascorbic acid had the strongest inhibitory impact on PPO. The inhibitory impact of Na+ , K+ , Mg2+ , Cu2+ , and Al3+ metal ions on the enzyme activity at final concentrations of 1 mM and 10 mM was examined. PRACTICAL APPLICATIONS: Grapes grown and processed take a significant place in our life. The grape has antioxidant, anticarcinogenic, antidiabetic and protective properties against bacteria and viruses. Furthermore, it takes an important position in the country's economy and social life due to providing raw materials to the food industry and having high export potential. Polyphenol oxidase, which is the leading actor of enzymatic browning reactions causing serious economic losses every year, was purified and characterized from Kirmizi Kismis grape (Vitis vinifera L.). This ancient grape variety has industrial processing and export potential due to its long storage life and resistance to oxidation. Therefore, the purification and biochemical characterization of polyphenol oxidase from Kirmizi Kismis grape are of great importance.
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Affiliation(s)
- Elif Duygu Kaya
- Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır, Turkey
| | - Ogün Bağci
- Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır, Turkey
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22
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Lee JH, Kasote DM, Jayaprakasha GK, Avila CA, Crosby KM, Patil BS. Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:307-314. [PMID: 32623742 DOI: 10.1002/jsfa.10644] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 06/02/2020] [Accepted: 07/05/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) and peroxidase (POD) are key enzymes associated with shelf life and defense responses. Thus, the activity of PPO and POD enzymes is usually assessed to check the quality of food samples and to understand the physiological responses of plants to different stresses. However, the outcomes of PPO and POD activity assessment studies are highly dependent on assay conditions. Hence, in this study, we initially optimized PPO and POD extraction and high-throughput 96-well plates-based enzymatic activity assessment methods to evaluate the inhibitory potential of tomato volatile compounds. Later, we explored the effects of net-house and open-field growing on the PPO and POD activity in tomato fruits of eight cultivars. RESULTS We found 150 mM of catechol and pH 7.0 were the optimal conditions for the maximum activity for the PPO assay. Conversely, 24 mM guaiacol with 12 mM H2 O2 and pH 6.0 was the best condition for the POD assay. Thermal inactivation studies confirmed that tomato POD is more resistant to heat than PPO. We found that the production systems had a considerable genotype-specific impact on tomato PPO and POD activity. Moreover, amongst the volatiles that were studied, β-damascenone and d-limonene showed 50% PPO inhibition at 40 and 80 mM, respectively. CONCLUSION The results of this study can be used to improve the shelf-life of fresh tomato fruit and its products. The findings also underscore the significance of PPO and POD enzymes as physiological trait markers in the tomato crop and fruit quality improvement programs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jisun Hj Lee
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
| | - Deepak M Kasote
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
| | | | - Carlos A Avila
- Department of Horticultural Sciences, Texas A&M Agrilife Research and Extension Center, Weslaco, TX, USA
| | - Kevin M Crosby
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, USA
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23
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Characterization of polyphenol oxidase from fennel (Foeniculum vulgare Mill.) seeds as a promising source. Int J Biol Macromol 2020; 170:261-271. [PMID: 33359609 DOI: 10.1016/j.ijbiomac.2020.12.147] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 01/13/2023]
Abstract
Fennel seeds were recognized as a promising polyphenol oxidase (PPO) source upon investigating some edible green plants (carob, jujube, coriander, fennel, and licorice). The fennel PPO enzyme was purified by three-phase partitioning and biochemically characterized in detail for the first time. The purification fold and activity recovery values were determined as 20-fold and 120%, respectively. Its molecular weight was 27.8 kDa. The temperature for the selected substrates (catechol, 4-tert-butylcatechol, 4-methylcatechol, and pyrogallol) was 30 °C, while the optimum pH value varied from 5.0 to 7.0 depending on the substrate. The kcat/Km values exhibited that the enzyme presented the best activity towards catechol among the substrates used. Sodium metabisulfite, ascorbic acid, benzoic acid, l-cysteine, thiourea, β-mercaptoethanol, and glutathione prominently inhibited PPO activity. A remarkable decrease in PPO activity was observed at elevated concentrations of organic solvents, but in cases of the solvents with polarity indexes ≥5.1, the residual activity maintained more than 75% of its original activity up to 10% (v/v). Consequently, the current study suggested that fennel seeds could be used in various industrial sectors to produce low-cost polyphenol oxidase enzymes with an agricultural origin.
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24
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Maimaiti N, Aili N, Khan MK, Tang Z, Jiang G, Liu Z. Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry. Chin J Chem Eng 2020. [DOI: 10.1016/j.cjche.2020.03.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Wei Y, Yu N, Zhu Y, Hao J, Shi J, Lei Y, Gan Z, Jia G, Ma C, Sun A. Exploring the biochemical properties of three polyphenol oxidases from blueberry (Vaccinium corymbosum L.). Food Chem 2020; 344:128678. [PMID: 33267982 DOI: 10.1016/j.foodchem.2020.128678] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/21/2020] [Accepted: 11/15/2020] [Indexed: 10/23/2022]
Abstract
Purification of blueberry polyphenol oxidase (PPO) has not been substantially progressed for a long time, which leads to little further study. We purified three PPOs from blueberries for the first time by modified Native-Page. The PPO-2 consists of two subunits (68 and 36 kDa), whereas PPO-3 and PPO-4 contain only one subunit (36 kDa). The optimum pH and temperature of PPO-2, PPO-3, and PPO-4 were 5.8-6.2 and 40 °C-45 °C with catechol as a substrate. The optimal substrates for them were all catechol (Km = 14.91, 7.19, and 11.20, respectively). High-pressure processing (HPP) had a limited inhibitory effect on the three PPOs. The activities of PPO-2, PPO-3, and PPO-4 were significantly reduced with increased SDS concentration. The binding of substrate to catalytic cavity is related to the residues His76, His209, His213, Gly228, and Phe230. The carbonyl group of residue Gly228 is one of the key sites for screening substrates.
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Affiliation(s)
- Yulong Wei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Ning Yu
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Yue Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Jingyi Hao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Junyan Shi
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yuqing Lei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Zhilin Gan
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Guoliang Jia
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Chao Ma
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Aidong Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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26
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Guo XY, Lv YQ, Ye Y, Liu ZY, Zheng XQ, Lu JL, Liang YR, Ye JH. Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves. Food Chem 2020; 339:128088. [PMID: 32979714 DOI: 10.1016/j.foodchem.2020.128088] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 09/04/2020] [Accepted: 09/11/2020] [Indexed: 12/26/2022]
Abstract
Flavonol glycosides are associated with astringency and bitterness of teas. To clarify the dominant enzymatic reaction of flavonol glycosides in tea leaves, the catalytic effects of polyphenol oxidase (PPO), peroxidase (POD) and β-glucosidase were studied, with the maintaining rates of total flavonol glycosides (TFG) being 73.0%, 99.8% and 94.3%. PPO was selected for further investigations, including the effects of pH value (3.5 ~ 6.5), temperature (25 °C ~ 55 °C) and dosage (39 ~ 72 U/mL PPO and 36 U/mL PPO, 3 ~ 36 U/mL POD). The oxidation of flavonol glycosides were intensified at pH 6.5, with 51.8% and 15.4% of TFG maintained after PPO and PPO + POD treatments, suggesting an enhancement from POD. The sensitivity ranking to PPO was: myricetin glycosides > quercetin glycosides > kaempferol glycosides. The inhibitor treatment testified the leading role of PPO in catalyzing flavonol glycosides in tea leaves. Sugar moiety enhanced the docking affinity of flavonol glycosides for PPO. PPO shows the potential of modifying flavonol glycoside composition.
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Affiliation(s)
- Xiao-Yuan Guo
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Yi-Qing Lv
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Ying Ye
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Ze-Ye Liu
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Xin-Qiang Zheng
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Liang Lu
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China.
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, 388 Yuhangtang Road, Hangzhou 310058, China.
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27
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Li F. Purification, kinetic parameters, and isoforms of polyphenol oxidase from "Xushu 22" sweet potato skin. J Food Biochem 2020; 44:e13452. [PMID: 32869889 DOI: 10.1111/jfbc.13452] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/23/2020] [Accepted: 08/06/2020] [Indexed: 11/30/2022]
Abstract
We purified and compared the polyphenol oxidase (PPO) isoenzymes present in "Xushu 22," a sweet potato. A membrane-bound form (mPPO) and two soluble forms (sPPO1 and sPPO2) were identified and purified using ammonium sulphate precipitation, ion exchange chromatography, gel filtration chromatography, and mass spectrometer. The three PPO isoforms were characterized enzymatically. The specific activity of mPPO was significantly higher than that of the two sPPO isoforms, being 24.55- and 13.89-fold higher than sPPO1 and sPPO2. The preferred substrates for mPPO and the two sPPOs were catechol and chlorogenic acid, respectively. They can be efficiently and safely applied to phenolic wastewater treatment after being immobilized. Both mPPO and the two sPPOs were rapidly inactivated under acid or base conditions and were unstable at 65°C. The most effective inhibitors of mPPO, sPPO1, and sPPO2 were glutathione, ascorbic acid, and L-cysteine, respectively. PRACTICAL APPLICATIONS: According to incomplete statistics, about 5% of sweet potatoes in china are wasted due to enzymatic browning every year. PPO was regarded as a key molecule contributing to enzymatic browning in fruits and vegetables during ripening, processing, and storage and responsible for economic and industrial loss. It's great importance to characterize the PPO from "Xushu 22" sweet potato and provide data on its inactivation. The three PPO isoforms were purified and identified by chromatography and mass spectrometer. This study will provide useful informations to have a better command of PPO from "Xushu 22" sweet potato and give ideals to solve the browning of sweet potato.
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Affiliation(s)
- Fengmao Li
- College of Life Science, Southwest University, Chongqing, China.,Chongqing Sweet Potato Engineering Research Center, Chongqing, China
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28
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Wang X, Yang L, Liu J, Wang R, Zhang Q, Shan Y, Ding S. Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars. J Food Biochem 2020; 44:e13431. [PMID: 33090543 DOI: 10.1111/jfbc.13431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/28/2022]
Abstract
The biochemical properties and thermal inactivation of polyphenol oxidase (PPO) from three main planted lily cultivars in China, namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, and Lilium davidii var. unicolor cotton were evaluated. Data indicate that the PPO from three cultivars showed two optimum pH levels of 4.0 and 6.5-7.0 and temperature of 15°C and exhibited the highest affinity toward 4-methylcatechol. However, this enzyme did not exhibit monophenolase activity. Thiourea and L-cysteine were more effective than other inhibitors. The enzymatic activity of L. lancifolium Thunb PPO crude extract was higher than that of L. brownie var. viridulum and L. davidii var. unicolor cotton. For thermal inactivation, L. davidii var. unicolor cotton PPO showed the best thermal resistance at 65-75°C, and L. lancifolium Thunb showed stability at 45°C. The deactivation of the three types of PPO followed the first-order reaction kinetics, and the activation energy (Ea) was 144.28, 138.00, and 107.12 kJ/mol for L. lancifolium Thunb PPO, L. brownie var. viridulum PPO, and L. davidii var. unicolor cotton PPO, respectively. PRACTICAL APPLICATIONS: Lilium is an ornamental and edible plant typically used for food and traditional Chinese medicine. Its flowers are used for decoration, and its underground bulbs are rich in various bioactive substances. Fresh lily bulbs easily turn brown and lose economic value during storage and processing. Polyphenol oxidase (PPO) is a crucial molecule involved in the enzymatic browning of fruit and vegetables. In this study, PPO was extracted from three main planted lily cultivars in China. Namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, Lilium davidii var. unicolor cotton and was partially characterized. The results are of considerable importance to further understand the PPO of lily bulbs and provide guidance for the inactivation of enzymes and the processing of lily bulb juice.
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Affiliation(s)
- Xinyu Wang
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Lvzhu Yang
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Jie Liu
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qun Zhang
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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29
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Ma Y, Luo M, Xu Y, Liu Y, Liu X, Bi X, Yuan Y, Su F, Yin X. Purification and characterization of a thaumatin-like protein-1 with polyphenol oxidase activity found in Prunus mume. RSC Adv 2020; 10:28746-28754. [PMID: 35520072 PMCID: PMC9055924 DOI: 10.1039/d0ra05659f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 07/28/2020] [Indexed: 11/24/2022] Open
Abstract
Thaumatin-like protein-1 (TLP-1), a protein displaying high polyphenol oxidase (PPO) action and a member of the pathogenesis-related (PR) protein family, has a considerable influence on the enzymatic browning of Prunus mume (Chinese plum). In this assay, TLP-1 was identified and extracted from Prunus mume to investigate the protein's properties and better understand its contribution to the fruit's browning during storage or processing. The extracted TLP-1 was purified to apparent homogeneity using a procedure involving citrate phosphate buffer solution (CPBS) extraction, (NH4)2SO4 precipitation, dialysis in a cellulose bag, and ion exchange chromatography using a DEAE Sepharose Fast Flow column, while a Sephadex G-75 column was employed to facilitate gel filtration chromatography. Moreover, the enzyme was characterized in terms of its optimal pH and stability, isoelectric point (pI), molecular weight, optimal temperature and stability, enzyme kinetic parameters and substrate specificity, as well as inhibitor stability. This study indicated that the pI and molecular weight of TLP-1 was approximately 4.4 and 28 kDa, respectively, while 30 °C and 7.5 represented the respective optimal temperature and pH level for PPO catalysis. TLP-1 showed high affinity to catechol and pyrogallol, with Km values of 24.40 mM and 26.23 mM, respectively. Sodium bisulfite significantly inhibited TLP-1 activity. These findings on the properties of TLP-1 can contribute significantly to the search for ways to minimize the losses caused by fruit browning during the storage and processing of Prunus mume. Thaumatin-like protein-1 (TLP-1), a protein displaying high polyphenol oxidase (PPO) action and a member of the pathogenesis-related (PR) protein family, has a considerable influence on the enzymatic browning of Prunus mume (Chinese plum).![]()
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Affiliation(s)
- Yuan Ma
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Ming Luo
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yingping Xu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yingjia Liu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiaocui Liu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiufang Bi
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yiping Yuan
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Fan Su
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiaocui Yin
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
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30
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Affiliation(s)
| | - Ivanhoe K. H. Leung
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Maurice Wilkins Centre for Molecular Biodiscovery, The University of Auckland, Auckland, New Zealand
- Centre for Green Chemical Science, The University of Auckland, Auckland, New Zealand
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31
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Han Q, Liu F, Hao Y, Ni Y. Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.). Int J Biol Macromol 2020; 158:977-984. [PMID: 32360471 DOI: 10.1016/j.ijbiomac.2020.04.225] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/26/2020] [Accepted: 04/25/2020] [Indexed: 11/28/2022]
Abstract
Membrane-bound polyphenol oxidase (mPPO) from the Granny Smith apple was purified and characterized. The enzyme was purified by a factor of 20.53 with a recovery of 1.8%. The molecular weight of purified mPPO was determined to be 65 kDa by electrophoresis and nano-electrospray ionization mass spectrometry. mPPO exhibited its highest activity at a temperature of 35 °C and a pH of 7.0 and can be regarded as a diphenol oxidase. A low concentration of SDS (≤0.5 mM) enhanced the enzymatic activity, whereas mPPO was activated at high concentration EDTA (≥2 mM). The thermal transition temperature of mPPO was 76.98 °C. The circular dichroism spectrum showed that mPPO contains high α-helix content, the fluorescence spectroscopy indicated that the tryptophan residues of mPPO are partially buried. The particle size of mPPO was 5-10 nm with a complete structure. The structural characterization of mPPO provided better insights into the regions responsible for its activity.
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Affiliation(s)
- Qianyun Han
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China
| | - Fang Liu
- College of Food Science and Engineering, Northwest A & F University, Yang Ling, Shaanxi 712100, China
| | - Yanling Hao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China.
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32
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Bermudez-Beltrán KA, Marzal-Bolaño JK, Olivera-Martínez AB, Espitia PJ. Cape gooseberry Petit Suisse Cheese incorporated with moringa leaf powder and gelatin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Dong T, Cao Y, Jiang CZ, Li G, Liu P, Liu S, Wang Q. Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2467-2476. [PMID: 32031791 DOI: 10.1021/acs.jafc.9b07541] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Enzymatic browning is a major issue affecting the quality of processed potato (Solanum tuberosum L.). To understand the molecular mechanism of browning, transcriptional analyses were performed by employing potatoes that differed in browning. Coexpression analysis indicated that 9 out of 15 upregulated genes in browning-less groups encoded for potato protease inhibitors (StPIs). In addition, gene otology analysis showed that the enriched terms were mainly involved in protease inhibitors. Overexpression of cysteine StPI 143 and StPI 146 individually reduced browning and lowered protease activities and tyrosine and total free amino acid (FAA) contents, but they could not decrease polyphenol oxidase activity. Moreover, supplementing exogenous tyrosine or total FAAs into transgenic potato mash to wild-type amounts promoted mash browning, browning with total FAAs, more than with tyrosine, resembling wild-type levels. These results implied that cysteine StPIs reduced browning via lowering the accumulation of FAAs in addition to tyrosine. Our findings have enriched the knowledge about the roles and mechanisms of protease inhibitors in regulating enzymatic browning of potato, which provide new ways for controlling potato browning.
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Affiliation(s)
- Tiantian Dong
- College of Food Science and Engineering , Shandong Agricultural University , No. 61 Daizong Road , Taian , Shandong 271018 , People's Republic of China
| | - Yu Cao
- College of Food Science and Engineering , Shandong Agricultural University , No. 61 Daizong Road , Taian , Shandong 271018 , People's Republic of China
| | - Cai-Zhong Jiang
- Department of Plant Sciences , University of California Davis , One Shields Avenue , Davis , California 95616 , United States
- Crops Pathology & Genetic Research , USDA-ARS , One Shields Avenue , Davis , California 95616 , United States
| | - Guangcun Li
- Institute of Vegetable and Flower Research, Key Laboratory of Vegetable Molecular Biology , Shandong Academy of Agricultural Sciences , Jinan , Shandong 250103 , People's Republic of China
- Institute of Vegetable and Flower Research , Chinese Academy of Agricultural Sciences , No. 12 Zhongguancun South Street , Haidian District, Beijing 100081 , People's Republic of China
| | - Pei Liu
- College of Food Science and Engineering , Shandong Agricultural University , No. 61 Daizong Road , Taian , Shandong 271018 , People's Republic of China
| | - Shiyang Liu
- College of Food Science and Engineering , Shandong Agricultural University , No. 61 Daizong Road , Taian , Shandong 271018 , People's Republic of China
- Institute of Vegetable and Flower Research, Key Laboratory of Vegetable Molecular Biology , Shandong Academy of Agricultural Sciences , Jinan , Shandong 250103 , People's Republic of China
| | - Qingguo Wang
- College of Food Science and Engineering , Shandong Agricultural University , No. 61 Daizong Road , Taian , Shandong 271018 , People's Republic of China
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34
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Characterization of three polyphenol oxidase isoforms in royal dates and inhibition of its enzymatic browning reaction by indole-3-acetic acid. Int J Biol Macromol 2020; 145:894-903. [DOI: 10.1016/j.ijbiomac.2019.09.140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/20/2019] [Accepted: 09/21/2019] [Indexed: 11/15/2022]
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35
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Benaceur F, Chaibi R, Berrabah F, Neifar A, Leboukh M, Benaceur K, Nouioua W, Rezzoug A, Bouazzara H, Gouzi H, Cabana H, Gargouri A. Purification and characterization of latent polyphenol oxidase from truffles (Terfezia arenaria). Int J Biol Macromol 2020; 145:885-893. [DOI: 10.1016/j.ijbiomac.2019.09.126] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 09/26/2019] [Accepted: 09/28/2019] [Indexed: 12/11/2022]
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36
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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37
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Zhou L, Liao T, Liu J, Zou L, Liu C, Liu W. Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02354-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Peng X, Du C, Yu H, Zhao X, Zhang X, Wang X. Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1634645] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xinyan Peng
- College of Food Engineering, Ludong University, Yantai, Shandong, China
- Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, China
| | - Chao Du
- College of Food Engineering, Ludong University, Yantai, Shandong, China
- Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, China
| | - Haiyang Yu
- Department of Food Engineering, Shandong Business Institute, Yantai, Shandong, China
| | - Xiaoyu Zhao
- College of Food Engineering, Ludong University, Yantai, Shandong, China
| | - Xiuyuan Zhang
- College of Food Engineering, Ludong University, Yantai, Shandong, China
| | - Xiaoyu Wang
- College of Food Engineering, Ludong University, Yantai, Shandong, China
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39
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Purification of tea leaf (Camellia sinensis) polyphenol oxidase by using affinity chromatography and investigation of its kinetic properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00264-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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40
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Liu D, Meng S, Xiang Z, He N, Yang G. Antimicrobial mechanism of reaction products of Morus notabilis (mulberry) polyphenol oxidases and chlorogenic acid. PHYTOCHEMISTRY 2019; 163:1-10. [PMID: 30974396 DOI: 10.1016/j.phytochem.2019.03.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 03/27/2019] [Accepted: 03/30/2019] [Indexed: 06/09/2023]
Abstract
Herein, five polyphenol oxidases (PPOs) obtained from Morus notabilis (Mn) were characterized. Chlorogenic acid was the most readily oxidized substrate by these MnPPOs, and the products derived from the oxidation of chlorogenic acid by MnPPOs were tested for antimicrobial activity. The results showed that products of the five MnPPOs exhibited good inhibitory effects against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Sclerotinia sclerotiorum, and Botrytis cinerea. Because the products of MnPPO1 exhibited the strongest antimicrobial activity, the antimicrobial mechanism of these products was explored. The results showed that the products of MnPPO1 increased cell membrane permeability and chitinase and β-1,3-glucanase activities.
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Affiliation(s)
- Dan Liu
- Department of State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China.
| | - Shuai Meng
- Department of State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China.
| | - Zhonghuai Xiang
- Department of State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China.
| | - Ningjia He
- Department of State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China.
| | - Guangwei Yang
- Department of State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China.
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41
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Benaceur F, Gouzi H, Meddah B, Neifar A, Guergouri A. Purification and characterization of catechol oxidase from Tadela (Phoenix dactylifera L.) date fruit. Int J Biol Macromol 2019; 125:1248-1256. [DOI: 10.1016/j.ijbiomac.2018.09.101] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/13/2018] [Accepted: 09/17/2018] [Indexed: 01/11/2023]
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42
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Paskeviciute E, Zudyte B, Luksiene Z. Innovative Nonthermal Technologies: Chlorophyllin and Visible Light Significantly Reduce Microbial Load on Basil. Food Technol Biotechnol 2019; 57:126-132. [PMID: 31316285 PMCID: PMC6600308 DOI: 10.17113/ftb.57.01.19.5816] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Due to the high amount of biologically active compounds, basil is one of the most popular herbs. However, several outbreaks have been reported in the world due to the consumption of basil contaminated with different food pathogens. The aim of this study is to apply nonthermal and ecologically friendly approach based on photosensitization for microbial control of basil which was naturally contaminated with mesophils and inoculated with thermoresistant food pathogen Listeria monocytogenes 56Ly. The obtained data indicate that soaking the basil in 1.5·10-4 M chlorophyllin (Chl) for 15 min and illumination with light for 15 min at 405 nm significantly reduced total aerobic microorganisms on basil by 1.3 log CFU/g, and thermoresistant L. monocytogenes 56Ly from 6.1 log CFU/g in control to 4.5 log CFU/g in the treated samples. It is important to note that this treatment had no impact on enzymatic activity of polyphenol oxidase and pectinesterase. Results obtained in this study support the idea that photosensitization technique with its high selectivity, antimicrobial efficiency and nonthermal nature can serve in the future for the development of safe nonthermal and environmentally friendly preservation technology for different fruits and vegetables.
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Affiliation(s)
- Egle Paskeviciute
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, 10223 Vilnius, Lithuania
| | - Bernadeta Zudyte
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, 10223 Vilnius, Lithuania
| | - Zivile Luksiene
- Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, 10223 Vilnius, Lithuania
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43
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Zhou X, Xiao Y, Meng X, Liu B. Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine. Food Chem 2018; 266:1-8. [DOI: 10.1016/j.foodchem.2018.05.086] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/17/2018] [Accepted: 05/19/2018] [Indexed: 01/11/2023]
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44
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Torres-Ossandón MJ, Vega-Gálvez A, López J, Stucken K, Romero J, Di Scala K. Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.). J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.05.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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46
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Liu K, Chen S, Chen H, Tong P, Gao J. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. Int J Biol Macromol 2018; 107:2057-2064. [DOI: 10.1016/j.ijbiomac.2017.10.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/30/2017] [Accepted: 10/12/2017] [Indexed: 02/01/2023]
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47
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Zhang X, Fang F, He Q, Zhang X, Shi N, Song J, Zhang Z, Pang X. Enzymatic characterization of a laccase from lychee pericarp in relation to browning reveals the mechanisms for fruit color protection. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuelian Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- College of Life SciencesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
| | - Fang Fang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- College of Life SciencesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
| | - Quan He
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- College of Life SciencesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
| | - Xin Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- College of Life SciencesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
| | - Ningbo Shi
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and VegetablesGuangzhou510642 People's Republic of China
| | - Jun Song
- Agriculture and Agri‐Food CanadaAFHRCKentville NSB4N 1J5 Canada
| | - Zhaoqi Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and VegetablesGuangzhou510642 People's Republic of China
| | - Xuequn Pang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro‐BioresourcesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- College of Life SciencesSouth China Agricultural UniversityGuangzhou510642 People's Republic of China
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and VegetablesGuangzhou510642 People's Republic of China
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48
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Etzbach L, Pfeiffer A, Weber F, Schieber A. Characterization of carotenoid profiles in goldenberry (Physalis peruviana L.) fruits at various ripening stages and in different plant tissues by HPLC-DAD-APCI-MS n. Food Chem 2017; 245:508-517. [PMID: 29287402 DOI: 10.1016/j.foodchem.2017.10.120] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 10/20/2017] [Accepted: 10/23/2017] [Indexed: 10/18/2022]
Abstract
Carotenoid profiles of goldenberry (Physalis peruviana L.) fruits differing in ripening states and in different fruit fractions (peel, pulp, and calyx of ripe fruits) were investigated by HPLC-DAD-APCI-MSn. Out of the 53 carotenoids detected, 42 were tentatively identified. The carotenoid profile of unripe fruits is dominated by (all-E)-lutein (51%), whereas in ripe fruits, (all-E)-β-carotene (55%) and several carotenoid fatty acid esters, especially lutein esters esterified with myristic and palmitic acid as monoesters or diesters, were found. In overripe fruits, carotenoid conversion products and a higher proportion of carotenoid monoesters to diesters compared to ripe fruits were observed. Overripe fruits showed a significant decrease in total carotenoids of about 31% due to degradation. The observed conversion and degradation processes included epoxidation, isomerization, and deesterification. The peel of ripe goldenberries showed a 2.8 times higher total carotenoid content of 332.00 µg/g dw compared to the pulp.
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Affiliation(s)
- Lara Etzbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany.
| | - Anne Pfeiffer
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany.
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany.
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany.
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49
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Teng J, Gong Z, Deng Y, Chen L, Li Q, Shao Y, Lin L, Xiao W. Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf (Camellia sinensis). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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50
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Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.072] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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