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Samuel Ilesanmi O, Funke Adedugbe O, Adeniran Oyegoke D, Folake Adebayo R, Emmanuel Agboola O. Biochemical properties of purified polyphenol oxidase from bitter leaf ( Vernoniaamygdalina). Heliyon 2023; 9:e17365. [PMID: 37383213 PMCID: PMC10293720 DOI: 10.1016/j.heliyon.2023.e17365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 06/10/2023] [Accepted: 06/14/2023] [Indexed: 06/30/2023] Open
Abstract
Polyphenol oxidase which is responsible for oxidative conversion of phenolic compounds to polymers, has continued to attract the attention of scientists. Here, we report the extraction, purification and biochemical properties of polyphenol oxidase (PPO) from bitter leaf (Vernonia amygdalina). The enzyme was purified and concentrated using a non-conventional approach, aqueous two-phase partitioning (ATPS) and the biochemical properties of the purified enzyme were investigated. Substrate specificity studies revealed that the enzyme predominantly exhibits diphenolase activity. The order of substrate preference was catechol > L-DOPA > caffeic acid > L-tyrosine > resorcinol>2-naphthol > phenol. The optimum pH and temperature obtained for the enzyme using catechol as substrate were 5.5 and 50 °C respectively. The estimated Michaelis constant (Km) and maximum velocity (Vmax) for the purified vaPPO using catechol as substrate were 183 ± 5.0 mM and 2000 ± 15 units/mg protein respectively. The catalytic efficiency (Vmax/Km) of the purified vaPPO was 10.9 ± 0.03 min/mg. Na+, K+ and Ba2+ remarkably activated the enzyme and the level of activation was proportional to the concentration. The vaPPO presented stability in the presence of up to 50 mM of the different metal ions tested. In contrast, Cu2+ and NH4+ inhibited the enzyme even 10 mM concentrations. The enzyme was stable in chloroform retaining up to 60% relative activity at 50% (v/v) concentration. There was an increase in the activity (143%) of the enzyme at 30% (v/v) chloroform., revealing that vaPPO could catalyze the substrate more efficiently in 30% (v/v) chloroform. Total loss of enzyme activity was observed at 20% (v/v) concentrations of acetone, ethanol and methanol. In conclusion, the properties of the vaPPO such as its catalysis in the presence of organic solvents, metals and high temperature would be of interest in many biotechnological applications.
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Affiliation(s)
| | - Omowumi Funke Adedugbe
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
| | - David Adeniran Oyegoke
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
| | - Rachael Folake Adebayo
- Department of Chemical Sciences (Biochemistry), Achievers University, Owo, Ondo State, Nigeria
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Wohlt D, Schwarz E, Schieber A, Bader-Mittermaier S. Effects of Extraction Conditions on Banana Peel Polyphenol Oxidase Activity and Insights into Inactivation Kinetics Using Thermal and Cold Plasma Treatment. Foods 2021; 10:foods10051022. [PMID: 34066737 PMCID: PMC8150690 DOI: 10.3390/foods10051022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this work was to characterize banana peel polyphenol oxidase (PPO) and to study the inactivation kinetics during thermal and cold atmospheric pressure plasma treatment. Since varietal differences in enzyme characteristics are a well-known phenomenon, 'Prata' banana peel PPO was characterized, and PPO activity and thermal stability of the peel PPO of the two dessert banana cultivars 'Cavendish' and 'Prata' were compared to identify the cultivar better suited for industrial food applications. A crude extract obtained from the peels of the Brazilian banana variety 'Prata' revealed highest PPO activities (46.0-55.2 nkat/mL) at 30-40 °C in a range of pH 6.0-6.5 after addition of 0.5 g/gsample polyvinylpyrrolidone and 0.5% (v/v) Triton X-100 during extraction. 'Cavendish' PPO activity was four times higher. Banana peel PPO exhibited the highest affinity towards dopamine (KM = 0.94 mM). Thermal inactivation of 'Prata' and 'Cavendish' PPO was achieved at 90 °C after 5 and 15 min, respectively, whereas cold plasma treatment did not decrease PPO activity below 46% of the initial enzyme activity. The inactivation behavior of PPO could successfully be described by a two-fraction model indicating at least two types of isoenzymes with different thermal stability. The overall high thermal stability was mainly attributed to membrane-bound PPO. The results may help to prevent enzymatic browning of banana peels and thereby facilitate their valorization as food ingredients.
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Affiliation(s)
- Daria Wohlt
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (E.S.); (S.B.-M.)
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, 53115 Bonn, Germany;
- Correspondence: ; Tel.: +49-8161-491-440
| | - Elena Schwarz
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (E.S.); (S.B.-M.)
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, 53115 Bonn, Germany;
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (E.S.); (S.B.-M.)
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Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract. J Inorg Organomet Polym Mater 2020. [DOI: 10.1007/s10904-020-01510-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Murtaza A, Iqbal A, Linhu Z, Liu Y, Xu X, Pan S, Hu W. Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Singh A, Wadhwa N. Biochemical characterization and thermal inactivation of polyphenol oxidase from elephant foot yam ( Amorphophallus paeoniifolius). Journal of Food Science and Technology 2017; 54:2085-2093. [PMID: 28720966 DOI: 10.1007/s13197-017-2647-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/11/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Abstract
Polyphenol oxidase from Amorphophallus corm was purified (5.54 fold) by acetone precipitation and ion exchange chromatography. Electrophoretic-blot analysis revealed that the molecular weight of enzyme is 40 kDa. Enzyme preferred catechol as substrate and showed optimum activity at pH 6 and 35 °C with Km of 17.56 mM and Vmax 0.023 U/ml/min. Thermal inactivation kinetics study showed that 5.68% inactivation was achieved at 75 °C within 40 min. The half-life time of PPO is between 126.00 and 32.54 min. The activation energy (Ea) and Z values are 64.22 kJ/mol and 34.01 °C, respectively. The inhibitory action of L-ascorbic acid, sodium azide, NaCl, CaCl2, ZnSO4 and EDTA were studied. Thermodynamic studies indicated a non-spontaneous (ΔG > 0) and endothermic reaction process. Other thermodynamic activation parameters, such as Ea, ΔH#, ΔG# and ΔS#, were also studied. Amorphophallus paeoniifolius polyphenol oxidase can find application in baking industry.
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Affiliation(s)
- Anuradha Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, A-10,sec62, Noida, Uttar Pradesh India.,Division of Biochemistry, Galgotias University, Plot No.2, Sector 17-A Yamuna Expressway, Gautam Buddh Nagar, Uttar Pradesh India
| | - Neeraj Wadhwa
- Department of Biotechnology, Jaypee Institute of Information Technology, A-10,sec62, Noida, Uttar Pradesh India
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Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cai XX, Hong YX, Wang SY, Zhao LN, Rao PF. Purification and enzymatic characteristics of a novel polyphenol oxidase from lotus seed (Nelumbo nuciferaGaertn.). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12735] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xi-Xi Cai
- College of Bioscience & Biotechnology; Fuzhou University; Fuzhou 350108 China
| | - Yong-Xiang Hong
- College of Bioscience & Biotechnology; Fuzhou University; Fuzhou 350108 China
| | - Shao-Yun Wang
- College of Bioscience & Biotechnology; Fuzhou University; Fuzhou 350108 China
| | - Li-Na Zhao
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 China
| | - Ping-Fan Rao
- College of Bioscience & Biotechnology; Fuzhou University; Fuzhou 350108 China
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Li R, Li N, Wang Z, Wang X, Liu W. Characterization of Polyphenol Oxidase from Jipicao Yam. J Food Biochem 2015. [DOI: 10.1111/jfbc.12117] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rui Li
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 China
| | - Ning Li
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 China
| | - Zhaosheng Wang
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 China
| | - Xiaoli Wang
- Shandong Agriculture and Engineering University; Ji'nan China
| | - Wenzhi Liu
- Anqiu City Food and Drug Administration; Anqiu China
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Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.). KOREAN J CHEM ENG 2014. [DOI: 10.1007/s11814-014-0159-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Liu W, Zou LQ, Liu JP, Zhang ZQ, Liu CM, Liang RH. The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase. Food Chem 2013; 140:289-95. [DOI: 10.1016/j.foodchem.2013.02.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2012] [Revised: 01/11/2013] [Accepted: 02/12/2013] [Indexed: 11/28/2022]
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Doğru YZ, Erat M. Investigation of some kinetic properties of polyphenol oxidase from parsley (Petroselinum crispum, Apiaceae). Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Purification and characterisation of polyphenol oxidase (PPO) from eggplant (Solanum melongena). Food Chem 2012; 134:1855-61. [DOI: 10.1016/j.foodchem.2012.03.098] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 03/02/2012] [Accepted: 03/22/2012] [Indexed: 11/20/2022]
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Defense-Related Polyphenol Oxidase from Hevea brasiliensis Cell Suspension: Purification and Characterization. Appl Biochem Biotechnol 2012; 167:177-89. [DOI: 10.1007/s12010-012-9690-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2011] [Accepted: 04/10/2012] [Indexed: 11/26/2022]
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ŞENER AYSUN, ÜNAL MÜMIT, AKSAY SALIH. PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GOLDNUGGET LOQUAT (ERIOBOTRYA JAPONICA CV. GOLDNUGGET). J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00480.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shimizu MM, Melo GA, Brombini Dos Santos A, Bottcher A, Cesarino I, Araújo P, Magalhães Silva Moura JC, Mazzafera P. Enzyme characterisation, isolation and cDNA cloning of polyphenol oxidase in the hearts of palm of three commercially important species. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2011; 49:970-977. [PMID: 21530289 DOI: 10.1016/j.plaphy.2011.04.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2010] [Accepted: 04/06/2011] [Indexed: 05/30/2023]
Abstract
Heart of palm (palmito) is the edible part of the apical meristem of palms and is considered a gourmet vegetable. Palmitos from the palms Euterpe edulis (Juçara) and Euterpe oleracea (Açaí) oxidise after harvesting, whereas almost no oxidation is observed in palmitos from Bactris gasipaes (Pupunha). Previous investigations showed that oxidation in Juçara and Açaí was mainly attributable to polyphenol oxidase (PPO; EC 1.14.18.1) activity. In this study, we partially purified PPOs from these three palmitos and analysed them for SDS activation, substrate specificity, inhibition by specific inhibitors, thermal stability, optimum pH and temperature conditions, Km and Ki. In addition, the total phenolic content and chlorogenic acid content were determined. Two partial cDNA sequences were isolated and sequenced from Açaí (EoPPO1) and Juçara (EePPO1). Semi-quantitative RT-PCR expression assays showed that Açaí and Juçara PPOs were strongly expressed in palmitos and weakly expressed in leaves. No amplification was observed for Pupunha samples. The lack of oxidation in the palmito Pupunha might be explained by the low PPO expression, low enzyme activity or the phenolic profile, particularly the low content of chlorogenic acid.
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Affiliation(s)
- Milton Massao Shimizu
- Departamento de Biologia Vegetal, Instituto de Biologia, Universidade Estadual de Campinas, CP 6109, 13083-970 Campinas, SP, Brazil
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Chong LC, Cheng LH, Aziz AN. Properties of polyphenol oxidase obtained fromMusa acuminata × balbisianaColla cv. “Pisang Awak” pulp and peel Propiedades de polifenoloxidasa obtenido de la pulpa y piel deMusa acuminata × balbisianaColla cv. “Pisang Awak”. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476330903503379] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jadhav UU, Dawkar VV, Jadhav MU, Govindwar SP. Decolorization of the textile dyes using purified banana pulp polyphenol oxidase. INTERNATIONAL JOURNAL OF PHYTOREMEDIATION 2011; 13:357-372. [PMID: 21598798 DOI: 10.1080/15226514.2010.495142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Polyphenol oxidase (PPO) purified using DEAE-cellulose and Biogel P-100 column chromatography from banana pulp showed 12.72-fold activity and 2.49% yield. The optimum temperature and pH were found to be 30 degrees C and 7.0, respectively for its activity. Catechol was found to be a suitable substrate for banana pulp PPO that showed V(max), 0.041 mM min(-1) and K(m), 1.6 mM. The enzyme activity was inhibited by sodium metabisulfite, citric acid, cysteine, and beta-mercaptoethanol at 10 mM concentration. The purified enzyme could decolorize (90%) Direct Red 5B (160 microg mL(-1)) dye within 48 h and Direct Blue GLL (400 microg mL(-1)) dye up to 85% within 90 h. The GC-MS analysis indicated the presence of 4-hydroxy-benzenesulfonic acid and Naphthalene-1,2,3,6-tetraol in the degradation products of Direct Red 5B, and 5-(4-Diazenyl-naphthalene-1-ylazo)-8-hydroxy-naphthalene-2-sulfonic acid and 2-(4-Diazenyl-naphthalene-1-ylazo)-benzenesulfonic acid in the degradation products of Direct Blue GLL.
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Affiliation(s)
- Umesh U Jadhav
- Department of Biochemistry, Shivaji University, Kolhapur, India
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Asase A, Asafo-Agyei T. Plants Used for Treatment of Malaria in Communities Around the Bobiri Forest Reserve in Ghana. ACTA ACUST UNITED AC 2011. [DOI: 10.1080/10496475.2011.581132] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Şener A, Ünal MÜ. Purification and Characterization of Polyphenol Oxidase from Akko XIII Loquat (Eriobotrya japonicacv Akko XIII). FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.547115] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mazzio EA, Close F, Soliman KFA. The biochemical and cellular basis for nutraceutical strategies to attenuate neurodegeneration in Parkinson's disease. Int J Mol Sci 2011; 12:506-69. [PMID: 21340000 PMCID: PMC3039966 DOI: 10.3390/ijms12010506] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2010] [Revised: 01/05/2011] [Accepted: 01/14/2011] [Indexed: 12/19/2022] Open
Abstract
Future therapeutic intervention that could effectively decelerate the rate of degeneration within the substantia nigra pars compacta (SNc) could add years of mobility and reduce morbidity associated with Parkinson’s disease (PD). Neurodegenerative decline associated with PD is distinguished by extensive damage to SNc dopaminergic (DAergic) neurons and decay of the striatal tract. While genetic mutations or environmental toxins can precipitate pathology, progressive degenerative succession involves a gradual decline in DA neurotransmission/synaptic uptake, impaired oxidative glucose consumption, a rise in striatal lactate and chronic inflammation. Nutraceuticals play a fundamental role in energy metabolism and signaling transduction pathways that control neurotransmission and inflammation. However, the use of nutritional supplements to slow the progression of PD has met with considerable challenge and has thus far proven unsuccessful. This review re-examines precipitating factors and insults involved in PD and how nutraceuticals can affect each of these biological targets. Discussed are disease dynamics (Sections 1 and 2) and natural substances, vitamins and minerals that could impact disease processes (Section 3). Topics include nutritional influences on α-synuclein aggregation, ubiquitin proteasome function, mTOR signaling/lysosomal-autophagy, energy failure, faulty catecholamine trafficking, DA oxidation, synthesis of toxic DA-quinones, o-semiquinones, benzothiazolines, hyperhomocyseinemia, methylation, inflammation and irreversible oxidation of neuromelanin. In summary, it is clear that future research will be required to consider the multi-faceted nature of this disease and re-examine how and why the use of nutritional multi-vitamin-mineral and plant-based combinations could be used to slow the progression of PD, if possible.
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Affiliation(s)
- Elizabeth A Mazzio
- Florida A&M University, College of Pharmacy and Pharmaceutical Sciences, Tallahassee, FL 32307, USA; E-Mails: (E.A.M.); (F.C.)
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Palma-Orozco G, Ortiz-Moreno A, Dorantes-Alvarez L, Sampedro JG, Nájera H. Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota). PHYTOCHEMISTRY 2011; 72:82-8. [PMID: 21087780 DOI: 10.1016/j.phytochem.2010.10.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 09/13/2010] [Accepted: 10/16/2010] [Indexed: 05/23/2023]
Abstract
While a long shelf life for fruit products is highly desired, enzymatic browning is the main cause of quality loss in fruits and is therefore a main problem for the food industry. In this study polyphenol oxidase (PPO), the main enzyme responsible for browning was isolated from mamey fruit (Pouteria sapota) and characterized biochemically. Two isoenzymes (PPO 1 and PPO 2) were obtained upon ammonium sulfate precipitation and hydrophobic and ion exchange chromatography; PPO 1 was purified up to 6.6-fold with 0.28% yield, while PPO 2 could not be characterized as enzyme activity was completely lost after 24 h of storage. PPO 1 molecular weight was estimated to be 16.1 and 18 kDa by gel filtration and SDS-PAGE, respectively, indicating that the native state of the PPO 1 is a monomer. The optimum pH for PPO 1 activity was 7. The PPO 1 was determined to be maximum thermally stable up to 35°C. Kinetic constants for PPO 1 were K(m)=44 mM and K(m)=1.3 mM using catechol and pyrogallol as substrate, respectively. The best substrates for PPO 1 were pyrogallol, 4-methylcatechol and catechol, while ascorbic acid and sodium metabisulfite were the most effective inhibitors.
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Affiliation(s)
- Gisela Palma-Orozco
- Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica Instituto Politécnico Nacional, México, DF, Mexico
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Walton DA, Wallace HM. Dropping macadamia nuts-in-shell reduces kernel roasting quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2163-2167. [PMID: 20632387 DOI: 10.1002/jsfa.4063] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Macadamia nuts ('nuts-in-shell') are subjected to many impacts from dropping during postharvest handling, resulting in damage to the raw kernel. The effect of dropping on roasted kernel quality is unknown. Macadamia nuts-in-shell were dropped in various combinations of moisture content, number of drops and receiving surface in three experiments. After dropping, samples from each treatment and undropped controls were dry oven-roasted for 20 min at 130 °C, and kernels were assessed for colour, mottled colour and surface damage. RESULTS Dropping nuts-in-shell onto a bed of nuts-in-shell at 3% moisture content or 20% moisture content increased the percentage of dark roasted kernels. Kernels from nuts dropped first at 20%, then 10% moisture content, onto a metal plate had increased mottled colour. Dropping nuts-in-shell at 3% moisture content onto nuts-in-shell significantly increased surface damage. Similarly, surface damage increased for kernels dropped onto a metal plate at 20%, then at 10% moisture content. CONCLUSION Postharvest dropping of macadamia nuts-in-shell causes concealed cellular damage to kernels, the effects not evident until roasting. This damage provides the reagents needed for non-enzymatic browning reactions. Improvements in handling, such as reducing the number of drops and improving handling equipment, will reduce cellular damage and after-roast darkening.
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Affiliation(s)
- David A Walton
- Faculty of Science, Health and Education, University of the Sunshine Coast, Maroochydore DC, Queensland 4558, Australia.
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Erat M, Şahin YN, Aksoy G, Demirkol A. Partial characterization of polyphenoloxidase from a hybridized wheat (Triticum aestivum L.). Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1342-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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ÜNAL MÜMIT, ŞENER AYSUN, BOZDOĞAN ADNAN. A COMPARATIVE STUDY OF POLYPHENOL OXIDASE FROM TWO VARIETIES OF QUINCE (CYDONIA OBLONGA). J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00283.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Van Ranst G, Fievez V, Vandewalle M, De Riek J, Van Bockstaele E. In vitro study of red clover polyphenol oxidase activity, activation, and effect on measured lipase activity and lipolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6611-7. [PMID: 19572544 DOI: 10.1021/jf900808p] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The goal of this paper was, first, to study the effect of red clover polyphenol oxidase (PPO) activity on protein-bound phenols and measured lipase activity in vitro and, second, to study the effect of PPO activation, measured as an increase in protein-bound phenols, as a result of degrees of damaging (not damaged, crushed, and freeze/thawed) of red clover before wilting on measured enzyme activity and in vitro lipid metabolism when incubated in a phosphate buffer. There was a positive relation between PPO activity and the occurrence of protein-bound phenols with a concomitant decrease in measured lipase activity, indicating a possibility to a direct inhibition of enzymes as a result of protein-bound phenols. Furthermore, damaging can activate PPO in red clover, measured as an increase in protein-bound phenols during wilting [0.7-20.6 nmol of tyrosine equiv (mg of protein)(-1)], again with a concomitant decrease in measured lipase activity [41.3-20.3 mumol of p-nitrophenyl butyrate (PNPB) min(-1) (mg of protein)(-1)]. Lipid metabolism during incubation of these forages in a phosphate buffer with ascorbic acid was only influenced by damaging when wilted for 24 h, with a lower lipolysis in crushed and freeze/thawed (52.9 and 32.6%, respectively, after 8 h of incubation) material compared to all other treatments (on average 60.4% after 8 h of incubation).
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Affiliation(s)
- G Van Ranst
- Institute for Agriculture and Fisheries Research, Unit Plant, Applied Genetics and Breeding, Caritasstraat 21, 9090 Melle, Belgium
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Chaisakdanugull C, Theerakulkait C. Partial purification and characterisation of banana [Musa(AAA Group) ‘Gros Michel’] polyphenol oxidase. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01913.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sakiroğlu H, Oztürk AE, Pepe AE, Erat M. Some kinetic properties of polyphenol oxidase obtained from dill (Anethum graveolens). J Enzyme Inhib Med Chem 2008; 23:380-5. [PMID: 18569343 DOI: 10.1080/14756360701587201] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
Polyphenol oxidase (PPO) was partially purified from dill by (NH4)(2)SO4 precipitation followed by dialysis and gel filtration chromatography. Polyphenol oxidase activity was measured spectrophotometrically at 420 nm using catechol, dopamine and chlorogenic acid as substrates. Optimum pH, temperature, and ionic strength were determined with three substrates. The best substrate of dill PPO was found to be chlorogenic acid. Some kinetic properties of the enzyme such as V(max,) K(M) and V(max)/K(M) were determined for all three substrates. The effects of various inhibitors on the reaction catalysed by the enzyme were tested and I(50) values calculated. The most effective inhibitor was L-cysteine. Activation energies, E(a), were determined from the Arrhenius equation. In addition, activation enthalpy, DeltaH(a), and Q(10) values of the enzyme were also calculated.
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Affiliation(s)
- Halis Sakiroğlu
- Department of Chemistry, Faculty of Arts and Sciences, Ataturk University, Erzurum, Turkey.
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Gawlik-Dziki U, Złotek U, Świeca M. Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.). Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.068] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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López-Nicolás JM, Pérez-López AJ, Carbonell-Barrachina A, García-Carmona F. Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9655-9662. [PMID: 17929887 DOI: 10.1021/jf0713399] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has received growning attention. However, there has been no detailed study of the behavior of these molecules as substances, which can lead to the darkening of foods. In this paper, when the color of fresh banana juice was evaluated in the presence of different CDs, the evolution of several color parameters was the opposite of that observed in other fruit juices. Moreover, a kinetic model based on the complexation by CDs of the natural browning inhibitors present in banana is developed for the first time to clarify the enzymatic browning activation of banana juice. Finally, the apparent complexation constant between the natural polyphenoloxidase inhibitors present in banana juice and maltosyl-beta-CD was calculated (Kci = 27.026 +/- 0.212 mM (-1)).
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Affiliation(s)
- José M López-Nicolás
- Department of Biochemistry and Molecular Biology-A, Faculty of Biology, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
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FANG CAODI, WANG CHANGZHENG, XIONG YOULINGL, POMPER KIRKW. EXTRACTION AND CHARACTERIZATION OF POLYPHENOL OXIDASE IN PAWPAW (ASIMINA TRILOBA) FRUIT. J Food Biochem 2007. [DOI: 10.1111/j.1745-4514.2007.00133.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Orenes-Piñero E, García-Carmona F, Sánchez-Ferrer A. Kinetic characterization of diphenolase activity from Streptomyces antibioticus tyrosinase in the presence and absence of cyclodextrins. ACTA ACUST UNITED AC 2007. [DOI: 10.1016/j.molcatb.2007.04.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wuyts N, De Waele D, Swennen R. Extraction and partial characterization of polyphenol oxidase from banana (Musa acuminata Grande naine) roots. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2006; 44:308-14. [PMID: 16814556 DOI: 10.1016/j.plaphy.2006.06.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2005] [Indexed: 05/10/2023]
Abstract
Polyphenol oxidase activity (PPO, EC 1.14.18.1, monophenol monooxygenase, and EC 1.10.3.2, o-diphenoloxidase) has been extensively studied in banana fruit for its role in enzymatic browning. Rapid discolouration of leaf, stem and root tissue after injury and strong pigmentation of tissue extracts indicate that PPO and phenolic compounds are ubiquitous in vegetative tissue of banana as well. They hamper biochemical and molecular studies in banana, as cumbersome adaptations of extraction protocols are required. On the other hand, PPO and phenolic compounds could be an important part of the plant's defence system against pests and diseases, including root parasitic nematodes. To facilitate future studies in this area, extraction and assay conditions for PPO from roots of banana (Musa acuminata AAA, Grande naine) were optimized. Highest enzyme activities were obtained in a 0.2 M phosphate buffer at pH 7.0 with 5% insoluble polyvinylpyrrolidone and 0.25% Triton X-100. The lowest K(m) values were obtained for dopamine and D-catechin. Monophenolase activity was shown with p-cresol. Banana root PPO was strongly inhibited by dithiothreitol and sodium metabisulfite. In root sections, oxidation of dopamine strongly co-localized with aerenchyma in the cortex. The experiments revealed indications for the involvement of root PPO and dopamine in resistance of banana against the parasitic nematode Radopholus similis.
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Affiliation(s)
- Nathalie Wuyts
- Laboratory of Tropical Crop Improvement, Division of Crop Biotechnics, Catholic University of Leuven (K.U. Leuven), Kasteelpark Arenberg 13, 3001 Leuven, Belgium
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Albertson PL, De Giovanni C, Cocksedge RH, Forrester RI, Rae AL, Mason R, McConchie CA. Inducing biochemical changes to simulate after-roast darkening in macadamia kernel. ACTA ACUST UNITED AC 2005. [DOI: 10.1071/ea04176] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
After-roast darkening is a defect in macadamia kernel evident only upon roasting that adversely affects kernel quality. After-roast darkening was artificially induced in 3 cultivars by incubating nut-in-shell of high moisture content (about 22% w/w) at elevated temperatures in either sealed or unsealed polyethylene bags before drying to 1.5% kernel moisture. After oil roasting, darkening was more evident in kernel from nut-in-shell incubated for 24 h in sealed bags at temperatures greater than or equal to 47.5°C. At an incubation temperature of 50°C the critical incubation period was 12 h for nut-in-shell treated in sealed bags. In raw kernel induced to exhibit high after-roast darkening upon roasting, the concentrations of the hexoses, glucose and fructose were elevated and levels of sucrose were reduced compared to non-induced kernel. The change in kernel sugar composition increased with increasing incubation temperature. A loss in cellular viability was also associated with kernel susceptibility to after-roast darkening. These results indicate that after-roast darkening might result from reactions, possibly enzymatic, that change the kernel sugar composition as a result of a loss in membrane integrity.
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Arslan O, Erzengin M, Sinan S, Ozensoy O. Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties. Food Chem 2004. [DOI: 10.1016/j.foodchem.2004.04.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Dogan S, Dogan M. Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii). Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.12.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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YANG CP, NONG ZR, LU JL, LU L, XU JS, HAN YZ, LI YJ, FUJITA S. Banana Polyphenol Oxidase: Occurrence and Change of Polyphenol Oxidase Activity in Some Banana Cultivars during Fruit Development. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2004. [DOI: 10.3136/fstr.10.75] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Marri C, Frazzoli A, Hochkoeppler A, Poggi V. Purification of a polyphenol oxidase isoform from potato (Solanum tuberosum) tubers. PHYTOCHEMISTRY 2003; 63:745-52. [PMID: 12877914 DOI: 10.1016/s0031-9422(03)00353-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
A different expression pattern of polyphenol oxidases has been observed during storage in cultivars of potato (Solanum tuberosum L.) featuring different length of dormancy: a short-dormant cultivar showed, at the end of the dormancy, both the highest polyphenol oxidase activity and the largest number of enzyme isoforms. An isoform of polyphenol oxidase isolated at the end of the physiological dormancy from a short-dormant cultivar has been purified to homogeneity by means of column chromatography on phenyl Sepharose and on Superdex 200. The purification factor has been determined equal to 88, and the molecular mass of the purified isoform has been estimated to be 69 and 340 kDa by SDS polyacrylamide gel electrophoresis and gel filtration on Superdex 200, respectively, indicating this PPO isoform as a multimer. The corresponding zymogram features a diffused single band at the cathodic region of the gel and the pI of this polyphenol oxidase has been calculated equal to 6.5.
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Affiliation(s)
- Costanza Marri
- Department of Industrial Chemistry, University of Bologna, Viale Risorgimento 4, I-40136 Bologna, Italy
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Akissoé N, Hounhouigan J, Mestres C, Nago M. How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00546-0] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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