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Wen Y, Sun J, Jia H, Qi X, Mao X. Inactivation of polyphenol oxidase by low intensity DC field: Experiment and mechanism analysis via molecular dynamics simulation and molecular docking. Food Res Int 2024; 188:114325. [PMID: 38823824 DOI: 10.1016/j.foodres.2024.114325] [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: 01/31/2024] [Revised: 04/01/2024] [Accepted: 04/16/2024] [Indexed: 06/03/2024]
Abstract
In this study, inactivation of mushroom polyphenol oxidase (PPO) by low intensity direct current (DC) electric field and its molecular mechanism were investigated. In the experiments under 3 V/cm, 5 V/cm, 7 V/cm and 9 V/cm electric fields, PPOs were all completely inactivated after different exposure times. Under 1 V/cm, a residual activity of 11.88 % remained. The inactivation kinetics confirms to Weibull model. Under 1-7 V/cm, n value closes to a constant about 1.3. The structural analysis of PPO under 3 V/cm and 5 V/cm by fluorescence emission spectroscopy and molecular dynamics (MD) simulation showed that the tertiary structure was slightly changed with increased radius of gyration, higher potential energy and rate of C-alpha fluctuation. After exposure to the electric field, most of the hydrophobic tryptophan (TRP) residues turned to the hydrophilic surface, resulting the fluorescence red-shifted and quenched. Molecular docking indicated that the receptor binding domain of catechol in PPO was changed. PPO under electric field was MD simulated the first time, revealing the changing mechanism of the electric field itself on PPO, a binuclear copper enzyme, which has a metallic center. All these suggest that the low intensity DC electric field would be a promising option for enzymatic browning inhibition or even enzyme activity inactivation.
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Affiliation(s)
- Yanbing Wen
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Jing Sun
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Hongxin Jia
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Xiangming Qi
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
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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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3
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Zhang J, Li J, Murtaza A, Iqbal A, Zhu L, Ali SW, Usman M, Yameen R, Pan S, Hu W. Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Junjie Li
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Ayesha Murtaza
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Department of Food Science and Technology, Faculty of Life Sciences University of Central Punjab Lahore 54000 Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Lijuan Zhu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Muhammad Usman
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Roshan Yameen
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Wanfeng Hu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
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4
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Abe JI, Yoshinaga K. Inhibition of Agaricus tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Köse K, Tüysüz M, Aksüt D, Uzun L. Modification of cyclodextrin and use in environmental applications. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:182-209. [PMID: 34212318 DOI: 10.1007/s11356-021-15005-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 06/14/2021] [Indexed: 05/27/2023]
Abstract
Water pollution, which has become a global problem in parallel with environmental pollution, is a problem that needs to be solved urgently, considering the gradual depletion of water resources. The inadequacy of the water treatment methods and the materials used somehow directed the researchers to look for dual character structures such as biocompatible and biodegradable β-cyclodextrin (β-CD). β-CD, which is normally insoluble in water, is used in demanding wastewater applications by being modified with the help of different agents to be water soluble or transformed into polymeric adsorbents as a result of co-polymerization via cross-linkers. In this way, in addition to the host-guest interactions offered by β-CD, secondary forces arising from these interactions provide advantages in terms of regeneration and reusability. However, the adsorption efficiency and synthesis steps need to be improved. Based on the current studies presented in this review, in which cross-linkers and modification methods are also mentioned, suggestions for novel synthesis methods of new-generation β-CD-based materials, criticisms, and recent methods of removal of micropollutants such as heavy metals, industrial dyes, harmful biomolecules, and pharmaceutics wastes are mentioned.
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Affiliation(s)
- Kazım Köse
- Department of Joint Courses, Hitit University, 19040, Çorum, Turkey.
| | - Miraç Tüysüz
- Department of Chemistry, Faculty of Science, Hacettepe University, Ankara, Turkey
| | - Davut Aksüt
- Department of Chemistry, Faculty of Science, Hacettepe University, Ankara, Turkey
| | - Lokman Uzun
- Department of Chemistry, Faculty of Science, Hacettepe University, Ankara, Turkey
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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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Panigrahi C, Shaikh AEY, Bag BB, Mishra HN, De S. A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13706] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Bijaya Bharati Bag
- Department of Agricultural and Food Engineering IIT Kharagpur Kharagpur India
| | - Hari Niwas Mishra
- Department of Agricultural and Food Engineering IIT Kharagpur Kharagpur India
| | - Sirshendu De
- Department of Chemical Engineering IIT Kharagpur Kharagpur India
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8
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Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2021.101467] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Nomura M, Osada E, Tokita T, Iwamoto T, Manome Y. Measurement and differentiation of banana juice scent using an electronic nose FF-2A. PeerJ 2021; 9:e10638. [PMID: 33505803 PMCID: PMC7792514 DOI: 10.7717/peerj.10638] [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: 10/19/2020] [Accepted: 12/02/2020] [Indexed: 11/23/2022] Open
Abstract
Background Banana juice is becoming a popular beverage in Japan and the number of soft-drink stands or shops that take great care and pride in the quality of their products has been increasing. This study aims to measure the scent of banana juice from different brands using the electronic (e-) nose FF-2A in order to identify the characteristics, time-related changes, and the differences among them. Methods We standardized the scent value of banana juice measured using FF-2A and determined the absolute value in three different shops. We compared the similarities in samples from each shop with axis data created using standardized measurement. With FF-2A we identified the scent common to all banana juice samples from the composite scent and numerically showed the similarity to the reference gas. Results The juices from each shop had their own characteristics and we were able to identify the difference between some of these. The response of FF-2A varied according to the increase/decrease in the number of characteristic molecules measured by GC-MS such as overtime fluctuations in the gas. These data were shown along with the differences between the various banana juices. Conclusions FF-2A was able to identify the scent of banana juice at each banana shop as well as time-related changes. By combining GC-MS, we were able to evaluate scent components that changed over time. The results using the electronic nose may prove useful for objective evaluation and comparison of scent with other types of juices.
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Affiliation(s)
- Mayumi Nomura
- Core Research Facilities, The Jikei University School of Medicine, Minato-ku, Tokyo, Japan
| | - Erika Osada
- Core Research Facilities, The Jikei University School of Medicine, Minato-ku, Tokyo, Japan
| | - Tsuyoshi Tokita
- Core Research Facilities, The Jikei University School of Medicine, Minato-ku, Tokyo, Japan
| | - Takeo Iwamoto
- Core Research Facilities, The Jikei University School of Medicine, Minato-ku, Tokyo, Japan
| | - Yoshinobu Manome
- Core Research Facilities, The Jikei University School of Medicine, Minato-ku, Tokyo, Japan
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Liu Y, Chen Y, Gao X, Fu J, Hu L. Application of cyclodextrin in food industry. Crit Rev Food Sci Nutr 2020; 62:2627-2640. [DOI: 10.1080/10408398.2020.1856035] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yang Liu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Yanna Chen
- School of Pharmaceutical Sciences, Hebei University, Baoding, China
| | - Xingli Gao
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Jijun Fu
- The Key Laboratory of Molecular Target & Clinical Pharmacology, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Liandong Hu
- School of Pharmaceutical Sciences, Hebei University, Baoding, China
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11
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The nature of β-cyclodextrin inhibition of potato polyphenol oxidase-catalyzed reactions. Food Chem 2019; 298:125004. [DOI: 10.1016/j.foodchem.2019.125004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 06/06/2019] [Accepted: 06/11/2019] [Indexed: 11/20/2022]
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12
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Bobo-García G, Arroqui C, Merino G, Vírseda P. Antibrowning Compounds for Minimally Processed Potatoes: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1650761] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Gloria Bobo-García
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Cristina Arroqui
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Gorka Merino
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Paloma Vírseda
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
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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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Muley AB, Chaudhari SA, Singhal RS. Non-covalent conjugation of cutinase from Fusarium sp. ICT SAC1 with pectin for enhanced stability: Process minutiae, kinetics, thermodynamics and structural study. Int J Biol Macromol 2017; 102:729-740. [DOI: 10.1016/j.ijbiomac.2017.04.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 04/17/2017] [Accepted: 04/20/2017] [Indexed: 12/15/2022]
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15
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Taranto F, Pasqualone A, Mangini G, Tripodi P, Miazzi MM, Pavan S, Montemurro C. Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects. Int J Mol Sci 2017; 18:E377. [PMID: 28208645 PMCID: PMC5343912 DOI: 10.3390/ijms18020377] [Citation(s) in RCA: 152] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Accepted: 02/04/2017] [Indexed: 11/30/2022] Open
Abstract
Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.
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Affiliation(s)
- Francesca Taranto
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Antonella Pasqualone
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Giacomo Mangini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Pasquale Tripodi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca per l'orticoltura, 84098 Pontecagnano Faiano, Italy.
| | - Monica Marilena Miazzi
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Stefano Pavan
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Cinzia Montemurro
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
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