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Zhang L, Zhang M, Wang D, Mujumdar AS, Chen Y. ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus). Food Chem 2024; 453:139713. [PMID: 38772307 DOI: 10.1016/j.foodchem.2024.139713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/29/2024] [Accepted: 05/16/2024] [Indexed: 05/23/2024]
Abstract
Due to their high water content, frozen mushrooms (Agaricus bisporus) were greatly affected by ice crystal formation, which can lead to the destruction of tissue structure, serious browning, high juice loss, and difficulty in maintaining good sensory characteristics. In order to improve the quality of frozen Agaricus bisporus, this study employed Artificial neural network and genetic algorithm (ANN-GA) to optimize the amount of composite color protectant, and identified the optimal freezing conditions for freezing Agaricus bisporus by determining the freezing curves under different magnetic field-assisted freezing conditions, the color variance, texture and structure, drip loss, and distribution of moisture. Furthering, using X-ray μCT three dimensional images were taken to characterize the microstructure of the samples. Among them, the 6 mT magnetic field-assisted freezing treatment group was significantly better than the control group, and the results showed that the magnetic field-assisted freezing combined with chemical color protectant as a composite processing technology improved the quality of frozen Agaricus bisporus. This provides a theoretical basis and technical support for enhanced processing of frozen Agaricus bisporus.
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Affiliation(s)
- Linyu Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yiping Chen
- Haitong Food Group Company, 315300 Cixi, Zhejiang, China
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2
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Wang M, Chen R, Wang S, Cui J, Lian D, Li L. Comparative Study of Binding Behaviors of Cyanidin, Cyanidin-3-Galactoside, Peonidin with Tyrosinase. J Fluoresc 2024; 34:1747-1760. [PMID: 37603228 DOI: 10.1007/s10895-023-03384-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 08/06/2023] [Indexed: 08/22/2023]
Abstract
Cyanidin, peonidin and cyanidin-3-galactoside are the common anthocyanins with a variety of biological activities. Tyrosinase is a speed-limiting enzyme associated with melanin production. The inhibition of tyrosinase activity can prevent melanin disease while contributing to whitening. The interaction behaviors of the three anthocyanins against tyrosinase have been discussed in this paper. Cyanidin has strongest inhibitory effect on tyrosinase, and then peonidin, cyanidin-3-galactoside. Furthermore, the inhibition of tyrosinase by the three anthocyanins is mixed modes. The three anthocyanins can induce the static fluorescence quenching of tyrosinase. Cyanidin exhibits strongest binding affinity on tyrosinase, and then peonidin, cyanidin-3-galactoside based on Ka values obtain by fluorescence analysis. The binding of all anthocyanin to tyrosinase induce its conformation changes. According to molecular docking and fluorescence studies, they bind to tyrosinase by hydrogen bond and van der Waals force. In addition, the optimal modes of the three anthocyanins with tyrosinase are predicated by molecular docking. This work emphasizes that cyanidin, peonidin and cyanidin-3-galactoside may be potential drugs for the treatment of diseases caused by melanin.
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Affiliation(s)
- Meizi Wang
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Rongda Chen
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
- Zhaoqing Xuanqing Middle School, Zhaoqing, China
| | - Suqing Wang
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Jingjing Cui
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Di Lian
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Li Li
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China.
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Napiórkowska A, Khaneghah AM, Kurek MA. Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies. Foods 2024; 13:1854. [PMID: 38928796 PMCID: PMC11202876 DOI: 10.3390/foods13121854] [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: 05/10/2024] [Revised: 06/01/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
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Affiliation(s)
- Alicja Napiórkowska
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
| | - Amin Mousavi Khaneghah
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 1435713715, Iran;
| | - Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
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Kanagaraj JC, Jana SB, Marathe SJ, Singhal RS. In silico guided pre-treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray-dried formulation. J Food Sci 2024; 89:2232-2248. [PMID: 38380698 DOI: 10.1111/1750-3841.16995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 11/01/2023] [Accepted: 02/06/2024] [Indexed: 02/22/2024]
Abstract
Sugarcane juice is a popular beverage and is also processed to produce sugar. The polyphenol oxidase (PPO) in sugarcane juice causes enzymatic browning and makes the process of sugar production complex and cumbersome. Storage of sugarcane juice is also hampered by the high sugar content and rapid microbial fermentation. The present research assessed the potential of lemon juice (LJ) and ginger extract (GE) as natural inhibitors of PPO. Enzyme kinetics and the mechanism of inhibition of LJ and GE were studied. Primary investigation was carried out using molecular docking approach to assess the inhibitory potential of LJ and GE and to determine the nature of interaction between the enzyme and inhibitors. Extracts were used as inhibitors and studies revealed that both reduced the PPO activity. Subsequently, pure bioactive inhibitors such as ascorbic acid, citric acid, and 6-shogaol present in these natural extracts were used to study the mode of inhibition of PPO. Citric acid decreased PPO activity by lowering pH, while ascorbic acid was found to be a competitive inhibitor of PPO with a Ki of 75.69 µM. The proportion of LJ and GE required in sugarcane juice was optimized on the basis of browning index and sensory acceptance. Further, the sugarcane cane juice after inhibition of PPO under optimized conditions was spray dried and evaluated for reconstitution properties. The product formulated in the present study is a new and effective approach to address quality-compromising issues associated with long-term storage of cane juice.
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Affiliation(s)
| | - Shilpa B Jana
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Sandesh J Marathe
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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He M, Zhang J, Li N, Chen L, He Y, Peng Z, Wang G. Synthesis, anti-browning effect and mechanism research of kojic acid-coumarin derivatives as anti-tyrosinase inhibitors. Food Chem X 2024; 21:101128. [PMID: 38292671 PMCID: PMC10826612 DOI: 10.1016/j.fochx.2024.101128] [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: 11/03/2023] [Revised: 12/22/2023] [Accepted: 01/08/2024] [Indexed: 02/01/2024] Open
Abstract
Thirteen kojic acid-coumarin derivatives were synthesized using the principle of molecular hybridization, and their structures were characterized by 1H NMR, 13C NMR, and HRMS. In vitro enzyme inhibition experiments showed that all newly synthesized derivatives have excellent inhibition of tyrosinase (TYR) activity. As a mixed inhibitor, compound 6f has the strongest activity, with an IC50 value of 0.88 ± 0.10 µM. Multispectral experiments have confirmed that the mode of action of compound 6f on TYR was static quenching. In addition, compound 6f formed a new complex with TYR, which increased the hydrophobicity of the enzyme microenvironment, reduced the content of the α-helix in the enzyme, and changed the secondary structure. The experimental results showed that compound 6f effectively inhibited the browning of lotus root slices and had low cytotoxicity. Therefore, compound 6f is believed to have great development potential as a TYR inhibitor in the food industry.
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Affiliation(s)
- Min He
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
| | - Jinfeng Zhang
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
| | - Na Li
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
| | - Lu Chen
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
| | - Yan He
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
| | - Zhiyun Peng
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China
| | - Guangcheng Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
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Palumbo M, Cefola M, Pace B, Ricci I, Siano F, Amato G, Stocchero M, Cozzolino R. Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines. Foods 2024; 13:1047. [PMID: 38611352 PMCID: PMC11011915 DOI: 10.3390/foods13071047] [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: 03/13/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines (Prunus persica L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explored to predict the marketable life of the fresh-cut nectarines. The respiration rate was higher in samples stored at 4 °C, while the browning process was more evident in fruit stored at 8 °C. Partial Least Squares Regression performed on VOCs showed that samples stored at 4 °C and 8 °C presented a different time evolution during the experiment and the trajectories depended on the interaction between time and temperature. Moreover, Multiple Linear Regression analysis discovered that the 17 VOCs affected by the storage conditions seemed to suggest that no chilling injury was detected for nectarines Big Bang. In conclusion, this approach could also be used with other nectarine cultivars and/or different stone fruits.
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Affiliation(s)
- Michela Palumbo
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Maria Cefola
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Ilde Ricci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Francesco Siano
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
| | - Giuseppe Amato
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
| | - Matteo Stocchero
- Laboratory of Mass Spectrometry and Metabolomics, Department of Women’s and Children’s Health, University of Padua, Corso Stati Uniti 4, 35127 Padua, Italy;
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
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Jiang H, Zhou L, Wang Y, Liu G, Peng S, Yu W, Tian Y, Liu J, Liu W. Inhibition of cinnamic acid and its derivatives on polyphenol oxidase: Effect of inhibitor carboxyl group and system pH. Int J Biol Macromol 2024; 259:129285. [PMID: 38211907 DOI: 10.1016/j.ijbiomac.2024.129285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
Phenolic acids are promising inhibitors of polyphenol oxidase (PPO), but the effects of carboxyl group and pH on their inhibition effects are still unclear. In this study, methyl cinnamate, cinnamic acid and 4-carboxycinnamic acid were investigated by their inhibitory effects with pH varied from 6.8 to 5.0. Results showed that 4-carboxycinnamic acid had the strongest inhibitory effect on PPO, followed by cinnamic acid and methyl cinnamate. Acidic pH enhanced the inhibitory effects of cinnamic acid and its derivatives on PPO, and the enhancement degree, IC50 and Ki declining degree were followed as 4-carboxycinnamic acid > cinnamic acid > methyl cinnamate. Methyl cinnamate exhibited competitive inhibition on PPO, while cinnamic acid and 4-carboxycinnamic acid exhibited mixed-type inhibition. Inhibitors induced slight changes in the secondary and tertiary structures of PPO, which were enhanced by acidic pH. Molecular docking results showed that 4-carboxycinnamic acid exhibited the strongest binding ability, and the main interaction forces were around carboxyl groups, and acidic pH enhanced the binding effect through more interactions and lower binding energy. This study could provide new insights into industrial application of cinnamic acid and its derivatives for the control of enzymatic browning of fruits and vegetables.
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Affiliation(s)
- Hongwei Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yue Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yuqing Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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Maserumule M, Rauwane M, Madala NE, Ncube E, Figlan S. Defence-related metabolic changes in wheat ( Triticum aestivum L.) seedlings in response to infection by Puccinia graminis f. sp. tritici. FRONTIERS IN PLANT SCIENCE 2023; 14:1166813. [PMID: 37377801 PMCID: PMC10292758 DOI: 10.3389/fpls.2023.1166813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 05/16/2023] [Indexed: 06/29/2023]
Abstract
Stem rust caused by the pathogen Puccinia graminis f. sp. tritici is a destructive fungal disease-causing major grain yield losses in wheat. Therefore, understanding the plant defence regulation and function in response to the pathogen attack is required. As such, an untargeted LC-MS-based metabolomics approach was employed as a tool to dissect and understand the biochemical responses of Koonap (resistant) and Morocco (susceptible) wheat varieties infected with two different races of P. graminis (2SA88 [TTKSF] and 2SA107 [PTKST]). Data was generated from the infected and non-infected control plants harvested at 14- and 21- days post-inoculation (dpi), with 3 biological replicates per sample under a controlled environment. Chemo-metric tools such as principal component analysis (PCA), orthogonal projection to latent structures-discriminant analysis (OPLS-DA) were used to highlight the metabolic changes using LC-MS data of the methanolic extracts generated from the two wheat varieties. Molecular networking in Global Natural Product Social (GNPS) was further used to analyse biological networks between the perturbed metabolites. PCA and OPLS-DA analysis showed cluster separations between the varieties, infection races and the time-points. Distinct biochemical changes were also observed between the races and time-points. Metabolites were identified and classified using base peak intensities (BPI) and single ion extracted chromatograms from samples, and the most affected metabolites included flavonoids, carboxylic acids and alkaloids. Network analysis also showed high expression of metabolites from thiamine and glyoxylate, such as flavonoid glycosides, suggesting multi-faceted defence response strategy by understudied wheat varieties towards P. graminis pathogen infection. Overall, the study provided the insights of the biochemical changes in the expression of wheat metabolites in response to stem rust infection.
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Affiliation(s)
- Mercy Maserumule
- Department of Agriculture and Animal Health, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Roodepoort, South Africa
| | - Molemi Rauwane
- Department of Agriculture and Animal Health, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Roodepoort, South Africa
- Department of Botany, Nelson Mandela University, South Campus, Port Elizabeth, South Africa
| | - Ntakadzeni E. Madala
- Department of Biochemistry and Microbiology, Faculty of Sciences, Agriculture and Engineering, University of Venda, Thohoyandou, Limpopo, South Africa
| | - Efficient Ncube
- Department of Agriculture and Animal Health, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Roodepoort, South Africa
| | - Sandiswa Figlan
- Department of Agriculture and Animal Health, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Roodepoort, South Africa
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Hong X, Song X, Wu X, Yang C, Gong D, Zhang G. Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3896-3906. [PMID: 36321508 DOI: 10.1002/jsfa.12307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/26/2022] [Accepted: 11/02/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Gallocatechin gallate (GCG), a catechin of tea polyphenols, possesses inhibitory ability against tyrosinase, but few studies have reported how common processing methods affect it. In this research, the influence of heating and ultrasound treatments on the inhibition of GCG against tyrosinase was explored by ultraviolet-visible absorption, fluorescence spectroscopy, high-performance liquid chromatography and liquid chromatography-tandem mass spectrometry. RESULTS Both heating and ultrasound treatments of GCG alone improved GCG's inhibitory ability against tyrosinase compared with the untreated, and a combination of heating and ultrasound treatment (100 °C, 20 min + 630 W, 20 min) further decreased the relative tyrosinase activity to 26.8%. The treated GCG exhibited a stronger fluorescence quenching effect on tyrosinase, but did not have any influence on the static quenching mechanism. Compared to the untreated GCG, the binding constants of treated GCG by heating, ultrasound and their combination with tyrosinase significantly increased, but the number of binding sites was still approximately one and the main driving force of the treated GCG was still hydrophobic interaction. After treatments of heating, ultrasound and their combination, the composition of GCG solutions was changed. CONCLUSION The enhanced inhibition of treated GCG on tyrosinase may be due to partial conversion of GCG into epigallocatechin-3-gallate (EGCG) and gallic acid (GA), which may cooperate with GCG to better inhibit the enzyme activity. This study has provided some valuable information for the application of catechins against tyrosinase in food processing and cosmetic industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xinyue Hong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xin Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaqing Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Faculty of Life Science and Medicine, Northwest University, Xi'an, China
| | - Change Yang
- Faculty of Life Science and Medicine, Northwest University, Xi'an, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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10
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Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment. Food Chem 2023; 404:134549. [DOI: 10.1016/j.foodchem.2022.134549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/17/2022] [Accepted: 10/06/2022] [Indexed: 11/22/2022]
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11
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Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree. Food Chem X 2023; 17:100614. [PMID: 36974176 PMCID: PMC10039262 DOI: 10.1016/j.fochx.2023.100614] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 01/22/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023] Open
Abstract
In this work, the influence of citric acid & pomelo essential oil nanoemulsion (CA&PEN) assisted with HHP on microbial counts, oxidative enzyme activity and related quality of banana puree were examined. The total aerobic bacteria (TAB) counts of all groups decreased to 1.2 ∼ 2.52 lg CFU/g from 3.97 lg CFU/g, except the CA&PEN group, which was still below the detection level. CA&PEN combined with HHP (500 or 600 MPa, 5 min) succeeded in keeping TAB counts of banana puree below the detection limit for 3 months of cold storage. During 90 days of cold storage, the color, total phenolics, DPPH and ABTS antioxidant capacities were better conserved in acidified groups than non-acidified groups. In conclusion, CA&PEN assisted with HHP can be utilized to promote the inhibition of enzymatic browning and maintain the quality of banana puree, due to its reduced oxidative enzyme activity, low pH, strong antioxidant capacity and excellent color retention.
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12
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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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13
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Jiang H, Zhou L, Sun Y, Yu K, Yu W, Tian Y, Liu J, Zou L, Liu W. Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH. Food Chem 2022; 396:133662. [PMID: 35839725 DOI: 10.1016/j.foodchem.2022.133662] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/17/2022] [Accepted: 07/06/2022] [Indexed: 11/18/2022]
Abstract
It is still unclear how pH affects the inhibitory effects of phenolic acids and flavonoids on polyphenol oxidase (PPO). In this study, 4-hydroxycinnamic acid and naringenin were selected to investigate their interactions with PPO from pH 6.8 to 5.0. Results showed that acidic pH could enhance the inhibitory effect of inhibitors and a greater enhancement effect was observed in 4-hydroxycinnamic acid. Fluorescence emission spectra indicated that 4-hydroxycinnamic acid and naringenin interacted with PPO and quenched its intrinsic fluorescence, which was also enhanced by acidic pH. Circular dichroism suggested that 4-hydroxycinnamic acid and naringenin could reversibly bind to PPO molecules and transform α-helix into β-sheet. Molecular docking results revealed that 4-hydroxycinnamic acid and naringenin interacted with PPO through hydrogen bond and hydrophobic interaction, and more interactions were observed near the carboxyl group. These results indicated that acidic pH could significantly enhance the inhibitory effect of phenolic acid on PPO.
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Affiliation(s)
- Hongwei Jiang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yuefang Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Kaibo Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yuqing Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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14
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Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root. Food Chem 2022; 397:133823. [DOI: 10.1016/j.foodchem.2022.133823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/15/2022] [Accepted: 07/27/2022] [Indexed: 01/01/2023]
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15
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Khan MR, Volpe S, Salucci E, Sadiq MB, Torrieri E. Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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16
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Sun Y, Zhou L, Liao T, Liu J, Yu K, Zou L, Zhou W, Liu W. Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3771-3780. [PMID: 34921410 DOI: 10.1002/jsfa.11725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/03/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is considered to have a key role in the food industry because it initiates enzymatic browning in the processing and storage of fruit and vegetables. Increasing numbers of benzoic and cinnamic acid derivatives have been found to be efficient inhibitors of polyphenol oxidase, but a comparison study on activity and action mechanism is lacking. In this study, 18 benzoic acid and cinnamic acid hydroxy derivatives were selected and investigated. RESULTS Three substrates, four activators and 11 inhibitors were identified from benzoic and cinnamic acid derivatives. 2,4-Dihydroxycinnamic acid and benzoic acid showed the strongest inhibitory effect on PPO, with IC50 of 0.092 and1.425 mmol L-1 , respectively. Benzoic acid reversibly inhibited PPO in a competitive manner, while 2,4-dihydroxycinnamic acid showed a mixed-type inhibition. Both of them showed that static-type fluorescence quenching and electrostatic interaction were the main driving force in the bonding process. Compared with benzoic acid, 2,4-dihydroxycinnamic acid more easily formed hydrogen bonds in the active site of PPO, making the interaction more stable. CONCLUSION Comparative analysis showed that the inhibition effect of cinnamic acid hydroxyl derivatives on PPO was stronger than that of benzoic acid derivatives. Benzoic acid and 2,4-dihydroxycinnamic acid were the strongest inhibitors. PPO inhibitors identified from benzoic and cinnamic acid derivatives are expected to be promising inhibitors for controlling fruit and vegetable browning. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuefang Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Kaibo Yu
- 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
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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17
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Taherkhani N, Hekmat A, Piri H, Haghbeen K. Structural and inhibitory effects of fulvic and humic acids against tyrosinase. J Food Biochem 2022; 46:e14279. [PMID: 35727699 DOI: 10.1111/jfbc.14279] [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: 02/28/2022] [Revised: 04/25/2022] [Accepted: 05/17/2022] [Indexed: 12/01/2022]
Abstract
Inhibition of tyrosinase activity can control fruit browning and preserve the flavor and nutritional value of food. The impacts of fulvic acid (FA) and humic acid (HA) on tyrosinase activity were investigated utilizing circular dichroism (CD) and fluorescence spectroscopy, molecular docking (MD), and molecular dynamics simulations. HA and FA demonstrated a mixed type of inhibition with Ki 2.02 and 5.2 μM, respectively. The thermodynamic parameters displayed that the hydrogen bond and hydrophobic force play a major role in the FA-tyrosinase and HA-tyrosinase interaction, respectively. Fluorescence experiments demonstrated changes in tyrosinase tertiary structures. HA could not destroy the tyrosinase secondary structure significantly, however, FA has a significant influence on the tyrosinase secondary structure. The molecular dynamics findings demonstrated the minimal fluctuations and the lowest flexibility in the complex amino acids in the HA-tyrosinase and FA-tyrosinase interaction. Altogether, HA and FA could be utilized in food industries as an accessible natural source for tyrosinase inhibition. PRACTICAL APPLICATIONS: Recently, the investigation of tyrosinase inhibitors from the biosphere for hindrance of undesired browning in the food industry has increased considerably. Mushroom tyrosinase is a suitable model for kinetic research owing to its availability as well as close conformational similarity to tyrosinase in a mammal. Natural sources and their effective compounds could have wonderful potential on tyrosinase activity and structure, thus, in this study, the interactions between tyrosinase and fulvic acid (FA) and Humic acid (HA) were investigated. Previously, it has been shown that HA and FA have antioxidant properties and they can improve the quality of food via retarding lipid oxidation. Altogether, further investigations are warranted to draw firm conclusions, HA and FA could be utilized in food industries not only as antioxidant agents but also as an accessible natural source for tyrosinase inhibition.
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Affiliation(s)
- Negar Taherkhani
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Azadeh Hekmat
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Piri
- Cellular and Molecular Research Center, Research Institute for Prevention of Non-Communicable Disease, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Kamahldin Haghbeen
- Biochemistry and Biophysics Department, National Institute for Genetic Engineering and Biotechnology, Tehran, Iran
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18
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Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus. PLoS One 2022; 17:e0255765. [PMID: 35294444 PMCID: PMC8926301 DOI: 10.1371/journal.pone.0255765] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 03/02/2022] [Indexed: 12/03/2022] Open
Abstract
Agaricus bisporus is widely consumed on the world market. The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase. A certain cognition on browning mechanism has been made after years of research. At present, people slow down the browning of mushrooms mainly by improving preservation methods. In addition, breeding is also a reliable way. In the production practice, we have identified some browning-resistant varieties, and we selected a browning-resistant variety to compare with an ordinary variety to reveal the resistance mechanism. Using transcriptomics and metabolomics, the differences in gene expression and metabolite levels were revealed, respectively. The results showed that differentially expressed genes (DEGs) like AbPPO4, AbPPO3 and AbPPO2 were differently expressed and these DEGs were involved in many pathways related to browning. The expression of AbPPO expression play an important role in the browning of A. bisporus and multiple PPO family members are involved in the regulation of browning. However, the resistance to browning cannot be judged only by the expression level of AbPPOs. For metabolomics, most of the different metabolites were organic acids. These organic acids had a higher level in anti-browning (BT) than easy-browning varieties (BS), although the profile was very heterogeneous. On the contrary, the content of trehalose in BS was significantly higher than that in BT. Higher organic acids decreased pH and further inhibited PPO activity. In addition, the BS had a higher content of trehalose, which might play roles in maintaining PPO activity. The difference of browning resistance between BS and BT is mainly due to the differential regulation mechanism of PPO.
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19
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Wei Y, Yu N, Zhu Y, Jia C, Xiao Y, Zhao Y, Cai P, Zhao W, Ju M, Wu T, Gan Z, Sun A. Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Li C, Li J, Yan S, Wang Q. The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis. J Food Biochem 2022; 46:e14047. [PMID: 35118685 DOI: 10.1111/jfbc.14047] [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: 08/11/2021] [Revised: 10/07/2021] [Accepted: 11/30/2021] [Indexed: 11/29/2022]
Abstract
In this study, the interaction between lotus rhizome polyphenol oxidase (PPO) and ascorbic acid (AA) was discussed from the aspects of inhibitory activity, thermodynamics, and conformation. Results showed that PPO was purified from lotus rhizome by DEAE-52 anion exchange chromatography and Sephadex G-100 gel filtration chromatography, with its optimum substrate being determined as pyrogallic acid. Spectrophotometric and polarographic assays demonstrated that AA exhibited strong inhibitory activity against PPO. Thermodynamics, fluorescence, and circular dichroism spectral analysis showed that hydrophobic interactions caused the formation of AA-PPO complex, leading to the remarkable fluorescence quenching and conformational change of PPO. Atomic force microscopic analysis revealed that binding to AA induced significant changes in the surface morphology and molecular aggregation of PPO molecules. In this study, the interaction mechanism between PPO and AA was proposed for the first time, which provided a theoretical basis for AA to inhibit lotus rhizome browning. PRACTICAL APPLICATIONS: Lotus rhizome, an aquatic vegetable, is prone to enzymatic browning in processing operations, which leads to a decrease in market value and economic loss. At present, ascorbic acid (AA) is widely used in industries as an excellent antioxidant because of its good antibrowning effect and relatively low cost. However, the interaction between the enzymatic browning-related polyphenol oxidase (PPO) from lotus rhizome and ascorbic acid has not been clearly studied. Understanding the mechanism of inhibiting PPO will help to prevent vegetable browning, especially fresh-cut products. The inhibitory effect of AA on PPO in lotus rhizome favors simultaneous use with other types of PPO inhibitors because of their likely synergistic effects.
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Affiliation(s)
- Caiyun Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Qingzhang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China
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21
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Wu X, Guo X, Zhu K. Inhibition of aspartic acid on the darkening of fresh wet noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xin‐Ting Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
| | - Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
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22
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Zhou W, Sun Y, Zou L, Zhou L, Liu W. Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice. Front Nutr 2021; 8:751405. [PMID: 34869525 PMCID: PMC8640080 DOI: 10.3389/fnut.2021.751405] [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: 08/01/2021] [Accepted: 10/05/2021] [Indexed: 11/17/2022] Open
Abstract
Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.
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Affiliation(s)
- Wei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Guangdong, China
| | - Yuefang Sun
- 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
| | - Lei Zhou
- 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
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23
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Liu X, Rao J, Wang K, Wang M, Yao T, Qiu F. Highly Potent Inhibition of Tyrosinase by Mulberrosides and the Inhibitory Mechanism in Vitro. Chem Biodivers 2021; 19:e202100740. [PMID: 34752017 DOI: 10.1002/cbdv.202100740] [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: 09/11/2021] [Accepted: 11/08/2021] [Indexed: 11/09/2022]
Abstract
Many stilbene glycosides can alleviate skin hyperpigmentation due to their inhibitory effect on tyrosinase. Mulberrosides in Morus alba L. are stilbene glycosides. In the present study, the inhibition of tyrosinase by five mulberrosides (S1-5), isolated from Morus alba L. was investigated and compared, and the inhibitory mechanism was explored. These five mulberrosides exhibited obvious inhibitory effects on tyrosinase only in a concentration-dependent manner, without time-dependence, indicating that they are reversible inhibitors of tyrosinase. S2, S1 and S5 inhibited tyrosinase activity with IC50 values of 28.93, 75.94 and 151.72 μM, respectively, and were more active than kojic acid (IC50 =169.13 μM). Kinetic studies revealed that S1, S2 and S4 were competitive inhibitors, while S3 and S5 were mixed inhibitors. Analysis of the fluorescent spectra showed that mulberrosides S1, S2 and S4 quenched the intrinsic fluorescence intensity of tyrosinase. A molecular docking study indicated that the interaction of tyrosinase with mulberrosides was reflected by compound scores as follows: S2>S5>S1>S3/S4>kojic acid, and hydroxy groups in the side chain of mulberrosides may play a crucial role in the binding of the enzyme. Our results suggest that mulberrosides in Morus alba L. could be further developed as whitening agents for enhanced performance against hyperpigmentation.
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Affiliation(s)
- Xiang Liu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
| | - Jinqiu Rao
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China.,State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
| | - Kai Wang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
| | - Meijun Wang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
| | - Tie Yao
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China.,State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
| | - Feng Qiu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China.,State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, 301617, P. R. China
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24
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Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Rho SJ, Mun S, Park J, Kim YR. Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose. Foods 2021; 10:foods10071457. [PMID: 34201816 PMCID: PMC8303965 DOI: 10.3390/foods10071457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 11/16/2022] Open
Abstract
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23-45 with PCs in aqueous solution. No significant differences were observed between the PCs and their CA complexes in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiments. However, the reduction rate of their antioxidant activity was clearly reduced in the presence of CA for as long as 4 weeks. At the studied concentrations, the activity of polyphenol oxidase on all of the tested PC species was inhibited in the presence of CA, although this effect was less evident as the substrate concentration increased. The higher the CA concentration added to apple juice, the lower the variation in the total color difference (ΔE*) during storage, confirming that CA could be used as an effective natural anti-browning agent. Our study is the first to study the potential of CA as a natural material for browning control. The results obtained will provide useful information for active food applications requiring oxidative stability in fruit products.
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Affiliation(s)
- Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea; (S.-J.R.); (J.P.)
| | - Saehun Mun
- Department of Food and Nutrition, Soonchunhyang University, Asan 31538, Korea;
| | - Jiwoon Park
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea; (S.-J.R.); (J.P.)
| | - Yong-Ro Kim
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea; (S.-J.R.); (J.P.)
- Department of Biosystems Engineering, Research Institute of Agriculture and Life Sciences, Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-880-4607
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26
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REN H, DU N, NIU X, WANG Y, TIAN H, CAO Y, ZHANG B, FAN W. Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.08420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Nana DU
- Lanzhou University of Technology, China
| | | | | | - Hui TIAN
- Lanzhou University of Technology, China
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27
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Wu XT, Guo XN, Zhu KX. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles. Foods 2021; 10:foods10061156. [PMID: 34063977 PMCID: PMC8224084 DOI: 10.3390/foods10061156] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 11/30/2022] Open
Abstract
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu2+. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C9H10NO4S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.
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28
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Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food Chem 2021; 359:129855. [PMID: 33940475 DOI: 10.1016/j.foodchem.2021.129855] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023]
Abstract
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
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Liao T, Zhou L, Liu J, Zou L, Dai T, Liu W. Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects. Food Chem 2021; 348:129100. [PMID: 33515954 DOI: 10.1016/j.foodchem.2021.129100] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 11/06/2020] [Accepted: 01/10/2021] [Indexed: 02/08/2023]
Abstract
Salicylic acid is generally considered to combine with polyphenol oxidase (PPO) to inhibit activity and enzymatic browning, while its acidification effect on PPO activity was usually neglected. In this study, the inhibitory mechanism of salicylic acid on PPO was examined from acidification and binding effects by altering the buffer conditions. As the buffer concentration increased, contribution of acidification decreased while the binding effect became more predominant. Salicylic acid exhibited competitive inhibition on PPO, inducing the changes in secondary structure with a reduction in α-helix. Molecular docking results showed that salicylic acid interacted with residues HIS61, HIS85, HIS259, HIS263 and VAL283 through hydrogen bond and hydrophobic interaction. Furthermore, acidic pH enhanced the binding of salicylic acid to PPO with lower binding energy, additional hydrogen bond and electrostatic interactions. Therefore, both acidification and binding effects were important for salicylic acid on PPO inhibition and enzymatic browning control in fruit and vegetables.
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Affiliation(s)
- Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Life Sciences, Nanchang University, Nanchang 330031, China.
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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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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Han QY, Liu F, Wen X, Ni YY. Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.). Food Chem 2020; 338:127928. [PMID: 32919374 DOI: 10.1016/j.foodchem.2020.127928] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/11/2020] [Accepted: 08/23/2020] [Indexed: 02/09/2023]
Abstract
We investigated the inhibitory effect and binding mechanism of four selected compounds (ascorbic acid, l-cysteine, glutathione, and citric acid) on membrane-bound polyphenol oxidases (mPPO) using spectroscopic and molecular docking techniques. Kinetic analysis demonstrated that these inhibitors reversibly inhibited the mPPO activity. Fluorescence spectroscopy revealed that the intrinsic fluorescence intensity of mPPO was quenched by inhibitors with a single class of the inhibition site on mPPO. Amino acid residues His 180, His 201, His 366, Cys 184, Glu 328, and Asn 333 were the important binding sites in the active center. These sites were identified using molecular docking techniques. Our findings suggested that the inhibitors were allosterically bound to the active center of mPPO through hydrogen bonds and ion contacts. This study provides new insights into the active site residues responsible for catalyzing mPPO and provides applicable information about the design of mPPO inhibitors.
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Affiliation(s)
- Qian-Yun 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 Fruits 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
| | - Xin Wen
- 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 Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yuan-Ying 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 Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China.
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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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Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02443-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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34
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Iqbal A, Murtaza A, Marszałek K, Iqbal MA, Chughtai MFJ, Hu W, Barba FJ, Bi J, Liu X, Xu X. Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2065-2073. [PMID: 31875969 DOI: 10.1002/jsfa.10229] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/17/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α-helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α-helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ayesha Murtaza
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - M Amjed Iqbal
- Institute of Agricultural and Resource Economics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad F J Chughtai
- Department of Food Science & Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xuan Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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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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36
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Liao T, Liu J, Sun Y, Zou L, Zhou L, Liu C, Terefe NS, Liu W. Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108704] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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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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39
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Santarelli V, Neri L, Sacchetti G, Di Mattia CD, Mastrocola D, Pittia P. Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food Chem 2019; 308:125570. [PMID: 31648089 DOI: 10.1016/j.foodchem.2019.125570] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 10/25/2022]
Abstract
The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.
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Affiliation(s)
- Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla D Di Mattia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
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Khan MR, Chinsirikul W, Sane A, Chonhenchob V. Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14293] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Rafiullah Khan
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
| | - Wannee Chinsirikul
- National Nanotechnology Center National Science and Technology Development Agency Pathum Thani 12120 Thailand
| | - Amporn Sane
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
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Neri L, Santarelli V, Di Mattia CD, Sacchetti G, Faieta M, Mastrocola D, Pittia P. Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. J Food Sci 2019; 84:798-806. [DOI: 10.1111/1750-3841.14489] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/06/2019] [Accepted: 02/06/2019] [Indexed: 12/01/2022]
Affiliation(s)
- Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Carla D. Di Mattia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Marco Faieta
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
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Jirasuteeruk C, Theerakulkait C. Ultrasound-Assisted Extraction of Phenolic Compounds from Mango ( Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree. Food Technol Biotechnol 2019; 57:350-357. [PMID: 31866748 PMCID: PMC6902297 DOI: 10.17113/ftb.57.03.19.5728] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its L* value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC50 value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.
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Affiliation(s)
- Chotika Jirasuteeruk
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Lat Yao, Chatuchak, 10900 Bangkok, Thailand
| | - Chockchai Theerakulkait
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Lat Yao, Chatuchak, 10900 Bangkok, Thailand
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Fuentes Campo A, Sancho MI, Melo G, Dávila YA, Gasull E. In vitro and in vivo inhibition of Hass avocado polyphenol oxidase enzymatic browning by paeonol, β-cyclodextrin, and paeonol:β-cyclodextrin inclusion complex. J Biosci Bioeng 2018; 127:703-709. [PMID: 30573385 DOI: 10.1016/j.jbiosc.2018.11.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/01/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
Polyphenol oxidase (PPO) was extracted from Hass avocados and its physicochemical properties were analyzed. The optimum pH and temperature of the enzyme were pH 7.5 and 20°C. This PPO showed a high thermal stability, since 26% of the initial activity was retained by the enzyme after heating at 60°C for 40 min. Inhibition studies were performed using different chemical reagents, and the order in the inhibition efficiency was paeonol > 4-hydroxybenzaldehyde > β-cyclodextrin (β-CD). The first two inhibitors presented a non-competitive mechanism while the inhibition by β-CD results from a mixed type mechanism. Since the aqueous solubility of paeonol (a natural compound) is very low, the inclusion complex between this drug and β-CD was obtained in solution and solid state. The stoichiometry of the paeonol:β-CD complex was 1:1 and its ΔG° of formation was -26 kJ/mol. The complexation of paeonol by β-CD not only enhances the aqueous solubility and thermal stability of the drug, but also improves the in vitro inhibition efficiency against PPO. Colorimetric analysis on avocados pulp (in vivo) showed that the inclusion complex does not increase the inhibitory effect of paeonol, remaining practically unchanged. However, the formulation of paeonol:β-CD inclusion complex allows employing this compound as PPO inhibitor in aqueous solutions.
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Affiliation(s)
- Anahí Fuentes Campo
- Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia, Chacabuco 917, 5700 San Luis, Argentina
| | - Matias I Sancho
- Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia, IMIBIO-CONICET, Chacabuco 917, 5700 San Luis, Argentina.
| | - Gisela Melo
- Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia, IMIBIO-CONICET, Chacabuco 917, 5700 San Luis, Argentina
| | - Yamina A Dávila
- Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia, INTEQUI-CONICET, Chacabuco 917, 5700 San Luis, Argentina
| | - Estela Gasull
- Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia, IMIBIO-CONICET, Chacabuco 917, 5700 San Luis, Argentina
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Huang C, Zhang J, Zhang X, Yu Y, Bian W, Zeng Z, Sun X, Li X. Two New Polyphenol Oxidase Genes of Tea Plant ( Camellia sinensis) Respond Differentially to the Regurgitant of Tea Geometrid, Ectropis obliqua. Int J Mol Sci 2018; 19:ijms19082414. [PMID: 30115844 PMCID: PMC6121673 DOI: 10.3390/ijms19082414] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 08/09/2018] [Accepted: 08/13/2018] [Indexed: 12/23/2022] Open
Abstract
Polyphenol oxidases (PPOs) have been reported to play an important role in protecting plants from attacks by herbivores. Though PPO genes in other plants have been extensively studied, research on PPO genes in the tea plant (Camellia sinensis) is lacking. In particular, which members of the PPO gene family elicit the defense response of the tea plant are as yet unknown. Here, two new PPO genes, CsPPO1 and CsPPO2, both of which had high identity with PPOs from other plants, were obtained from tea leaves. The full length of CsPPO1 contained an open reading frame (ORF) of 1740 bp that encoded a protein of 579 amino acids, while CsPPO2 contained an ORF of 1788 bp that encoded a protein of 595 amino acids. The deduced CsPPO1 and CsPPO2 proteins had calculated molecular masses of 64.6 and 65.9 kDa; the isoelectric points were 6.94 and 6.48, respectively. The expression products of recombinant CsPPO1 and CsPPO2 in Escherichia coli were about 91 and 92 kDa, respectively, but the recombinant proteins existed in the form of an inclusion body. Whereas CsPPO1 is highly expressed in stems, CsPPO2 is highly expressed in roots. Further results showed that the expression of CsPPO1 and CsPPO2 was wound- and Ectropis obliqua-induced, and that regurgitant, unlike treatment with wounding plus deionized water, significantly upregulated the transcriptional expression of CsPPO2 but not of CsPPO1. The difference between regurgitant and wounding indicates that CsPPO2 may play a more meaningful defensive role against E. obliqua than CsPPO1. Meanwhile, we found the active component(s) of the regurgitant elicited by the expression of CsPPO may contain small molecules (under 3-kDa molecular weight). These conclusions advance the understanding of the biological function of two new PPO genes and show that one of these, CsPPO2, may be a promising gene for engineering tea plants that are resistant to E. obliqua.
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Affiliation(s)
- Chen Huang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- Tea Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Jin Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Xin Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Yongchen Yu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Wenbo Bian
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Zhongping Zeng
- Tea Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
| | - Xiaoling Sun
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Xinghui Li
- Tea Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
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Murtaza A, Muhammad Z, Iqbal A, Ramzan R, Liu Y, Pan S, Hu W. Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice ( Malus domestica). Front Chem 2018; 6:203. [PMID: 29922647 PMCID: PMC5996027 DOI: 10.3389/fchem.2018.00203] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 05/15/2018] [Indexed: 12/30/2022] Open
Abstract
This study investigated the effects of heat treatment after purification on dissociation, aggregation, and structural modification of polyphenol oxidase (PPO) activity from apple (Malus domestica) juice. PPO activity at the 70°C for 10 min was still activated and drastically decreased since 20-60 min with catechol and pyrogallol as substrate. Moreover, spectral results of fluorescence and circular dichroism (CD) indicated that increasing temperature for shorter and longer durations can cause reorganization of the secondary structure of PPO and demolished the native configuration of PPO respectively. Compared with native PPO, all thermally treated PPO showed reduced activity with gradually increasing particle size shift toward section III of some fully assembled proteins treated at 70°C for 10 min (2,670 nm). Polyacrylamide gel electrophoresis (PAGE) analysis also exhibited the increase in protein content at the 70°C for 10 min with molecular size 35 kDa (7.7 ± 0.016c). Hence, thermally treated juice subjected to purification at high temperature for a short time could induce the aggregation of protein and is not really effective for PPO inactivation. For PPO, higher degree of long duration can induce the inactivation of the enzyme after processing.
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Affiliation(s)
- Ayesha Murtaza
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zafarullah Muhammad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Aamir Iqbal
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Rabia Ramzan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Yan Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Wanfeng Hu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
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Zhou L, Liu W, Stockmann R, Terefe NS. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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47
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Zhou L, Xiong Z, Liu W, Zou L. Different inhibition mechanisms of gentisic acid and cyaniding-3-O-glucoside on polyphenoloxidase. Food Chem 2017; 234:445-454. [DOI: 10.1016/j.foodchem.2017.05.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2016] [Revised: 03/23/2017] [Accepted: 05/02/2017] [Indexed: 10/19/2022]
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48
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Zhang L, Zhao X, Tao GJ, Chen J, Zheng ZP. Investigating the inhibitory activity and mechanism differences between norartocarpetin and luteolin for tyrosinase: A combinatory kinetic study and computational simulation analysis. Food Chem 2017; 223:40-48. [DOI: 10.1016/j.foodchem.2016.12.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 11/14/2016] [Accepted: 12/08/2016] [Indexed: 01/11/2023]
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49
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Aggregation and conformational change of mushroom ( Agaricus bisporus ) polyphenoloxidase subjected to thermal treatment. Food Chem 2017; 214:423-431. [DOI: 10.1016/j.foodchem.2016.07.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 06/21/2016] [Accepted: 07/05/2016] [Indexed: 01/11/2023]
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50
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Ma D, Tu ZC, Wang H, Zhang L, He N, McClements DJ. Mechanism and kinetics of tyrosinase inhibition by glycolic acid: a study using conventional spectroscopy methods and hydrogen/deuterium exchange coupling with mass spectrometry. Food Funct 2017; 8:122-131. [DOI: 10.1039/c6fo01384h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Tyrosinase is an enzyme that promotes enzymatic browning of fruits and vegetables, thereby reducing product quality.
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Affiliation(s)
- Da Ma
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
- College of Life Science
| | - Hui Wang
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Lu Zhang
- College of Life Science
- Jiangxi Normal University
- Nanchang
- China
| | - Na He
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
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