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Do DTB, Bui TH, Phan DTA. Persea Americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage. Food Chem 2022; 373:131469. [PMID: 34731813 DOI: 10.1016/j.foodchem.2021.131469] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/20/2021] [Accepted: 10/22/2021] [Indexed: 11/04/2022]
Abstract
An ethanol extract of avocado seed (TN-1) and six smaller fractions (PD-1 to PD-6) were prepared. Most of the extracts exhibited scavenging DPPH radical, reducing Fe3+ to Fe2+, and inhibiting polyphenoloxidase, consistently matching with their high polyphenolic content (p < 0.05). Most of the 47 compounds identified from TN-1 were classified into phenolic acid, condensed tannin, flavonoid, fatty acids, and alkaloids. Two extracts TN-1 and PD-2 (0.025%, w/v) were used to treat white-leg shrimp and the quality changes were evaluated compared to those treated with sodium metabisulfite (1.25%, w/v) and controls (without treatment) during 8-day storage at 2 °C. Changes in melanosis scores, lipid peroxidation, pHs, microorganisms, and nutrient in shrimps treated with the extracts were comparable to or even much better than others. These results promise a potential use of avocado seed extract as a cost-effective, eco-friendly, and effective alternative to commercial additives in shrimp storage.
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Affiliation(s)
- Duyen Thi Bich Do
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam
| | - Trung Huu Bui
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam.
| | - Dao Thi Anh Phan
- Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City 70000, Viet Nam.
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2
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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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3
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Anti-melanization effects and inhibitory kinetics of tyrosinase of bird's nest fern (Asplenium australasicum) frond extracts on melanoma and human skin. J Biosci Bioeng 2019; 127:738-743. [DOI: 10.1016/j.jbiosc.2018.11.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 10/02/2018] [Accepted: 11/09/2018] [Indexed: 12/13/2022]
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4
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Micheloni OB, Farroni AE, García P, Furlan RL. Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization. Food Chem 2018; 269:638-643. [DOI: 10.1016/j.foodchem.2018.07.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 06/08/2018] [Accepted: 07/03/2018] [Indexed: 11/24/2022]
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5
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Irfan M, Mehmood S, Irshad M, Anwar Z. Optimized production, purification and molecular characterization of fungal laccase through Alternaria alternata. TURKISH JOURNAL OF BIOCHEMISTRY 2018. [DOI: 10.1515/tjb-2017-0239] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Objective
Industrial effluents and agriculture biomass are main environmental hazards which are facing by developing country like Pakistan. Along with various other industrial applications, laccases are also involved in the oxidation of various industrial hazardous compounds to detoxify them. This study was designed to produce and purify laccase from ascomyceteous fungi, i.e. Alternaria alternata through solid stat fermentation.
Materials and methods
Abundantly available Sarkanda grass “Saccharum spontaneum” was used as agro-waste substrate for laccase production from fungus A. alternata. Previously only white rot fungi are familiar for laccase production and almost no work has been done on laccase production by A. alternata. In this research work, different physical and chemical parameters were optimized for maximum laccase production through solid state fermentation (SSF).
Results
Enzyme was purified and its molecular weight was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Maximum laccase activity (21.87±0.0115 unit/mL) was detected on 7th day of incubation having pH 5 of the medium at 35°C. None of the added metal ions increased laccase production. Galactose and “yeast extract” used as optimum carbon and nitrogen source for highest laccase production.
Conclusion
A monomeric protein (laccase) having approximately 51 kDa molecular weight obtained after SDS-PAGE.
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Affiliation(s)
- Muhammad Irfan
- Department of Biochemistry and Molecular Biology , University of Gujrat , Gujrat , Pakistan
| | - Sajid Mehmood
- Department of Biochemistry and Molecular Biology , University of Gujrat , Gujrat , Pakistan
| | - Muhammad Irshad
- Department of Biochemistry and Molecular Biology , University of Gujrat , Gujrat , Pakistan
| | - Zahid Anwar
- Department of Biochemistry and Molecular Biology , University of Gujrat , Gujrat , Pakistan
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6
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Sulaiman A, Farid M, Silva FV. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. FOOD SCI TECHNOL INT 2016; 23:265-276. [PMID: 28359205 DOI: 10.1177/1082013216685484] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.
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Affiliation(s)
- Alifdalino Sulaiman
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.,2 Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa Vm Silva
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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7
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Sulaiman A, Farid M, Silva FVM. Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage. FOOD SCI TECHNOL INT 2016; 23:293-309. [DOI: 10.1177/1082013216685485] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%–18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3.38±0.03) and soluble solids content (9.03 ± 0.25°Brix) during storage indicated a microbiological stability. Polyphenoloxidase did not reactivate during storage. The high-pressure processing and ultrasound treatments retained the antioxidant activity (70%–74%) better than the thermal process (60%), and high-pressure processing was the best treatment after 30 days of ambient storage to preserve antioxidant activity. Puree treated with ultrasound presented more color retention after processing and after ambient storage than the other preservation methods. For the three treatments, the changes of antioxidant activity and total color difference during storage were described by the fractional conversion model with rate constants k ranging between 0.03–0.09 and 0.06–0.22 day − 1, respectively. In resume, high-pressure processing and thermal processes required much less energy than ultrasound for the same polyphenoloxidase inactivation in strawberry. While high-pressure processing retained better the antioxidant activity of the strawberry puree during storage, the ultrasound treatment was better in terms of color retention.
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Affiliation(s)
- Alifdalino Sulaiman
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
- Department of Food and Process Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa VM Silva
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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8
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Sulaiman A, Soo MJ, Farid M, Silva FV. Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.020] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Sulaiman A, Soo MJ, Yoon MM, Farid M, Silva FV. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.030] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Purification of a thermostable laccase from Leucaena leucocephala using a copper alginate entrapment approach and the application of the laccase in dye decolorization. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.04.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Wellington KW, Gordon GER, Ndlovu LA, Steenkamp P. Laccase-Catalyzed CS and CC Coupling for a One-Pot Synthesis of 1,4-Naphthoquinone Sulfides and 1,4-Naphthoquinone Sulfide Dimers. ChemCatChem 2013. [DOI: 10.1002/cctc.201200606] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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12
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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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13
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Nokthai P, Lee VS, Shank L. Molecular modeling of peroxidase and polyphenol oxidase: substrate specificity and active site comparison. Int J Mol Sci 2010; 11:3266-76. [PMID: 20957092 PMCID: PMC2956093 DOI: 10.3390/ijms11093266] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2010] [Revised: 08/26/2010] [Accepted: 09/07/2010] [Indexed: 11/22/2022] Open
Abstract
Peroxidases (POD) and polyphenol oxidase (PPO) are enzymes that are well known to be involved in the enzymatic browning reaction of fruits and vegetables with different catalytic mechanisms. Both enzymes have some common substrates, but each also has its specific substrates. In our computational study, the amino acid sequence of grape peroxidase (ABX) was used for the construction of models employing homology modeling method based on the X-ray structure of cytosolic ascorbate peroxidase from pea (PDB ID:1APX), whereas the model of grape polyphenol oxidase was obtained directly from the available X-ray structure (PDB ID:2P3X). Molecular docking of common substrates of these two enzymes was subsequently studied. It was found that epicatechin and catechin exhibited high affinity with both enzymes, even though POD and PPO have different binding pockets regarding the size and the key amino acids involved in binding. Predicted binding modes of substrates with both enzymes were also compared. The calculated docking interaction energy of trihydroxybenzoic acid related compounds shows high affinity, suggesting specificity and potential use as common inhibitor to grape ascorbate peroxidase and polyphenol oxidase.
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Affiliation(s)
- Prontipa Nokthai
- Bioinformatics Research Laboratory (BiRL), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; E-Mail:
| | - Vannajan Sanghiran Lee
- Computational Simulation and Modeling Laboratory (CSML), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Thailand Center of Excellence in Physics (ThEP), Commission Higher on Education, Ministry of Education, Bangkok 10400, Thailand
- *Author to whom correspondence should be addressed; E-Mails: (V.S.L.); (L.S.); Tel.: +66-53-943341-5 ext. 117 (V.S.L), ext. 151 (L.S.); Fax: +66-53-892277 (V.S.L)
| | - Lalida Shank
- Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Phytochemica Research Unit, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- *Author to whom correspondence should be addressed; E-Mails: (V.S.L.); (L.S.); Tel.: +66-53-943341-5 ext. 117 (V.S.L), ext. 151 (L.S.); Fax: +66-53-892277 (V.S.L)
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14
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Amin E, Saboury AA, Mansuri-Torshizi H, Moosavi-Movahedi AA. Potent inhibitory effects of benzyl and p-xylidine-bis dithiocarbamate sodium salts on activities of mushroom tyrosinase. J Enzyme Inhib Med Chem 2010. [DOI: 10.3109/14756360903179351] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- E. Amin
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
| | - A. A. Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
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15
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Lopes MLM, Valente Mesquita VL, Chiaradia ACN, Fernandes AAR, Fernandes PMB. High hydrostatic pressure processing of tropical fruits. Ann N Y Acad Sci 2010; 1189:6-15. [DOI: 10.1111/j.1749-6632.2009.05177.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Chitbancho W, Sardsud V, Whangchai K, Koslanund R, Thobunluep P. Minimally of Polyphenol Oxidase Activity and Controlling of Rotting and Browning of Longan Fruits cv. DAW by SO2 Treatment under Cold Storage Conditions. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/ijar.2009.349.361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Benjawan C, Chutichudet P. Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution. Pak J Biol Sci 2009; 12:852-8. [PMID: 19803119 DOI: 10.3923/pjbs.2009.852.858] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This laboratory experiment was carried out at the Department of Agricultural Technology, Mahasarakham University, Northeast Thailand during July and August 2008. The experiment aimed to determine an effective natural organic acid that would delay the unattractive skin browning of santol fruit, while at the same time not damaging the quality of the fruit. The experiment included a study of the fruit's polyphenol oxidase (PPO) activity, phenolic content and quinone content, as they relate to colour and a study of total soluble solid content, pH, titratable acidity and vitamin C content as they relate to fruit quality. A Completely Randomized Design (CRD) with four replications was used. Each replication consisted of 10 fruits. Santol fruit was harvested at 145 days after full bloom and dipped for 30 min in aqueous solutions of two organic acids that were used as treatments, i.e., 0% for T1 (control), 5% citric acid for T2, 5% ascorbic acid for T3, 10% citric acid for T4 and 10% ascorbic acid for T5 and stored at room temperature (28 degrees C, 90% R.H.) to investigate the effect of the acid on fruit weight, skin colour, PPO activity and other internal parameters. The results showed that the most appropriate anti-browning agent for santol fruit was found with T2. It gave the highest mean values, 57.37 and 55.95, of brightness (L*) at 4 and 10 Days After Storage (DAS), respectively. In addition, PPO activity of flesh tissue was lowest for T2 with mean values of 0.0078 to 0.0092 by 0 and 300 S, respectively. The phenolic content in the flesh tissue significantly increased with an increase in numbers ofDAS, whereas the reverse was found with the pH level in the fruits. They were lowest for T2, with mean values of 6.00, by 10 DAS. There were no significant differences among the treatments in any of the measured Total Soluble Solids (TSS), Titratable Acidity (TA) and vitamin C content.
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Affiliation(s)
- Chutichudet Benjawan
- Department of Agricultural Technology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
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18
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Alijanianzadeh M, Saboury AA, Mansuri-Torshizi H, Haghbeen K, Moosavi-Movahedi AA. The inhibitory effect of some new synthesized xanthates on mushroom tyrosinase activities. J Enzyme Inhib Med Chem 2008; 22:239-46. [PMID: 17518352 DOI: 10.1080/14756360601114536] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Abstract
Three iso-alkyldithiocarbonates (xanthates), as sodium salts, C3H7OCS2Na (I), C4H9OCS2Na (II) and C5H11OCS2Na (III), were synthesized, by the reaction between CS2 with the corresponding iso-alcohol in the presence of NaOH, and examined for inhibition of both cresolase and catecholase activities of mushroom tyrosinase (MT) from a commercial source of Agricus bisporus. 4-[(4-methylbenzo)azo]-1,2-benzendiol (MeBACat) and 4-[(4-methylphenyl)azo]-phenol (MePAPh) were used as synthetic substrates for the enzyme for the catecholase and cresolase reactions, respectively. Lineweaver-Burk plots showed different patterns of mixed and competitive inhibition for the three xanthates and also for cresolase and catecholase activities of MT. For cresolase activity, I and II showed a mixed inhibition pattern but III showed a competitive inhibition pattern. For catecholase activity, I showed mixed inhibition but II and III showed competitive inhibition. These new synthesized compounds are potent inhibitors of MT with K(i) values of 9.8, 7.2 and 6.1 microM for cresolase inhibitory activity, and also 12.9, 21.8 and 42.2 microM for catecholase inhibitory activity for I, II and III, respectively. They showed a greater inhibitory potency towards the cresolase activity of MT. Both substrate and inhibitor can be bound to the enzyme with negative cooperativity between the binding sites (alpha > 1) and this negative cooperativity increases with increasing length of the aliphatic tail in these compounds in both cresolase and catecholase activities. The cresolase inhibition is related to the chelating of the copper ions at the active site by a negative head group (S-) of the anion xanthate, which leads to similar values of K(i) for all three xanthates. Different K(i) values for catecholase inhibition are related to different interactions of the aliphatic chains of I, II and III with hydrophobic pockets in the active site of the enzyme.
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Affiliation(s)
- M Alijanianzadeh
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
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19
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Gheibi N, Saboury AA, Mansuri-Torshizi H, Haghbeen K, Moosavi-Movahedi AA. The inhibition effect of some n-alkyl dithiocarbamates on mushroom tyrosinase. J Enzyme Inhib Med Chem 2008; 20:393-9. [PMID: 16206836 DOI: 10.1080/14756360500179903] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Abstract
Three new n-alkyl dithiocarbamate compounds, as sodium salts, C4H9NHCS2Na (I), C6H13NHCS2Na (II) and C8H17NHCS2Na (III), were synthesized and examined for inhibition of both cresolase and catecholase activities of mushroom tyrosinase (MT) from a commercial source of Agaricus bisporus in 10 mM phosphate buffer pH 6.8, at 293K using UV spectrophotometry. Caffeic acid and p-coumaric acid were used as natural substrates for the enzyme for the catecholase and cresolase reactions, respectively. Lineweaver-Burk plots showed different patterns of mixed and competitive inhibition for catecholase and cresolase reactions, respectively. These new synthetic compounds can be classified as potent inhibitors of MT due to Ki values of 0.8, 1.0 and 1.8 microM for cresolase inhibitory activity, and also 9.4, 14.5 and 28.1 microM for catecholase inhibitory activity for I, II and III, respectively. They showed a greater potency in the inhibitory effect towards the cresolase activity of MT. Both substrate and inhibitor can be bound to the enzyme with negative cooperativity between the binding sites (alpha > 1) and this negative cooperativity increases with increasing length of the aliphatic tail in these compounds. The inhibition mechanism is presumably related to the chelating of the binuclear coppers at the active site and the different Ki values may be related to different interaction of the aliphatic chains of I, II and III with the hydrophobic pocket in the active site of the enzyme.
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Affiliation(s)
- N Gheibi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
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20
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Doğan S, Turan P, Doğan M, Alkan M, Arslan O. Inhibition kinetic and mechanism of polyphenol oxidase from various sources by diethyldithiocarbamic acid. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01610.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Arias E, González J, Oria R, Lopez-Buesa P. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction. J Food Sci 2007; 72:C422-9. [DOI: 10.1111/j.1750-3841.2007.00484.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Kanade SR, Suhas VL, Chandra N, Gowda LR. Functional interaction of diphenols with polyphenol oxidase. Molecular determinants of substrate/inhibitor specificity. FEBS J 2007; 274:4177-87. [PMID: 17651437 DOI: 10.1111/j.1742-4658.2007.05944.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Polyphenol oxidase (PPO) catalyzes the oxidation of o-diphenols to their respective quinones. The quinones autopolymerize to form dark pigments, an undesired effect. PPO is therefore the target for the development of antibrowning and antimelanization agents. A series of phenolic compounds experimentally evaluated for their binding affinity and inhibition constants were computationally docked to the active site of catechol oxidase. Docking studies suggested two distinct modes of binding, dividing the docked ligands into two groups. Remarkably, the first group corresponds to ligands determined to be substrates and the second group corresponds to reversible inhibitors. Analyses of the complexes provide structural explanations for correlating subtle changes in the position and nature of the substitutions on diphenols to their functional properties as substrates and inhibitors. Higher reaction rates and binding are reckoned by additional interactions of the substrates with key residues that line the hydrophobic cavity. The docking results suggest that inhibition of oxidation stems from an interaction between the aromatic carboxylic acid group and the apical His109 of the four coordinates of the trigonal pyramidal coordination polyhedron of CuA. The spatial orientation of the hydroxyl in relation to the carboxylic group either allows a perfect fit in the substrate cavity, leading to inhibition, or because of a steric clash flips the molecule vertically, facilitating oxidation. This is the first study to explain, at the molecular level, the determinants of substrate and inhibitor specificity of a catechol oxidase, thereby providing a platform for the design of selective inhibitors useful to both the food and pharmaceutical industries.
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Affiliation(s)
- Santosh R Kanade
- Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore, India
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Gacche RN, Warangkar SC, Ghole VS. Glutathione and cinnamic acid: natural dietary components used in preventing the process of browning by inhibition of Polyphenol Oxidase in apple juice. J Enzyme Inhib Med Chem 2005; 19:175-9. [PMID: 15449733 DOI: 10.1080/14756360310001640472] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Abstract
Consumer demands for 'freshness' in processed foods has been given increasing attention by food processing industries by searching for minimally processed products. Polyphenol Oxidase (PPO) mediated browning is a major cause of undesirable flavors and nutritional losses in fruit juices. Here the anti-browning efficiency of glutathione (GSH, reduced form) and cinnamic acid (CA) in apple juice is evaluated. It was observed that the rate of the browning reaction could be efficiently delayed using GSH and CA, which act as inhibitors of PPO. Kinetic studies confirm that GSH and CA are non-competitive and competitive inhibitors of PPO respectively.
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Affiliation(s)
- R N Gacche
- School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded-431606 (MS), India.
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24
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Girelli AM, Mattei E, Messina A, Tarola AM. Inhibition of polyphenol oxidases activity by various dipeptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:2741-2745. [PMID: 15137808 DOI: 10.1021/jf0305276] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
In an effort to develop natural and nontoxic inhibitors on the activity of mushroom polyphenol oxidase (PPO) the effect of various glycyl-dipeptides (GlyAsp, GlyGly, GlyHis, GlyLeu, GlyLys, GlyPhe, GlyPro, GlyTyr) was investigated. The inhibition study with dihydroxyphenylalanine (DOPA) as substrate is based on separation of the enzymatic reaction components by reversed phase HPLC and the UV detection of the dopachrome formed. The results have evidenced that several of tested dipeptides inhibited PPO activity in the range of 20-40% while GlyPro and GlyLeu had no effect. The study has also permitted the characterization of the following kinetic pattern: a linear-mixed-type mechanism for GlyAsp, GlyGly, GlyLys, and GlyPhe and a hyperbolic-mixed-type for GlyTyr. It was not possible to identify the inhibition mechanism for GlyHis, although it affects PPO activity. In addition the effects of GlyAsp, GlyLys and GlyHis were evaluated for lessening the browning of fresh Golden Delicious apple and Irish White Skinned potato. The effectiveness of such inhibitors was determined by the difference between the colors observed in the dipeptide-treated sample and the controls using the color space CIE-Lab system. The % browning inhibition on potato (20-50%) was greater than of apple (20-30%) by the all tested dipeptides. Only GlyLys presented the significant value of 50%.
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Affiliation(s)
- Anna M Girelli
- Dipartimento Chimica and Dipartimento di Controllo e Gestione delle Merci e del loro Impatto sull'Ambiente, Università di Roma La Sapienza, P.le A. Moro 5, 00185 Rome, Italy.
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25
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Ludikhuyze L, Van Loey A, Smout C, Hendrickx M. Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects. Crit Rev Food Sci Nutr 2004; 43:527-86. [PMID: 14653494 DOI: 10.1080/10408690390246350] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Throughout the last decade, high pressure technology has been shown to offer great potential to the food processing and preservation industry in delivering safe and high quality products. Implementation of this new technology will be largely facilitated when a scientific basis to assess quantitatively the impact of high pressure processes on food safety and quality becomes available. Besides, quantitative data on the effects of pressure and temperature on safety and quality aspects of foods are indispensable for design and evaluation of optimal high pressure processes, i.e., processes resulting in maximal quality retention within the constraints of the required reduction of microbial load and enzyme activity. Indeed it has to be stressed that new technologies should deliver, apart from the promised quality improvement, an equivalent or preferably enhanced level of safety. The present paper will give an overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables. Complete kinetic characterization of the inactivation of the individual enzymes will be discussed, as well as the use of integrated kinetic information in process engineering.
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Affiliation(s)
- L Ludikhuyze
- Department of Food and Microbial Technology, Laboratory of Food Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Heverlee, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
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26
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Niemetz R, Gross GG. Ellagitannin biosynthesis: laccase-catalyzed dimerization of tellimagrandin II to cornusiin E in Tellima grandiflora. PHYTOCHEMISTRY 2003; 64:1197-1201. [PMID: 14599517 DOI: 10.1016/j.phytochem.2003.08.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
An enzyme has been purified from leaves of the weed Tellima grandiflora (fringe cups, Saxifragaceae) that catalyzed the O2-dependent oxidation of the monomeric ellagitannin, tellimagrandin II, to a dimeric derivative, cornusiin E. The apparently homogeneous enzyme preparation had a Mr of ca. 160,000 (with four subunits of Mr 40,000), a pH-optimum and an isoelectric point at pH 5.2, and was most stable at pH 4.3. Inhibition studies revealed that this new enzyme, for which the systematic name 'tellimagrandin II: O2 oxidoreductase' is proposed, is a member of the laccase (EC 1.10.3.2) family of phenol oxidases. The properties of this enzyme differed from that of a related laccase that catalyzed the transition of 1,2,3,4,6-pentagalloylglucopyranose to tellimagrandin II, the preceding step in the biosynthetic route to cornusin E.
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Affiliation(s)
- Ruth Niemetz
- Molekulare Botanik, Universität Ulm, D-89069 Ulm, Germany
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27
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YORUK RUHIYE, MARSHALL MAURICER. PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW. J Food Biochem 2003. [DOI: 10.1111/j.1745-4514.2003.tb00289.x] [Citation(s) in RCA: 365] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Yoruk R, Marshall M. A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07049.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00251-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Niemetz R, Gross GG. Oxidation of pentagalloylglucose to the ellagitannin, tellimagrandin II, by a phenol oxidase from Tellima grandiflora leaves. PHYTOCHEMISTRY 2003; 62:301-306. [PMID: 12620341 DOI: 10.1016/s0031-9422(02)00557-5] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A new enzyme has been isolated from leaves of the weed Tellima grandiflora (fringe cups, Saxifragaceae) that catalyzed the O(2)-dependent oxidation of 1,2,3,4,6-penta-O-galloyl-beta-D-glucopyranose to tellimagrandin II, the first intermediate in the (4)C(1)-glucose derived series of ellagitannins. CD-spectra revealed that the 4,6-O-HHDP-residue of the in vitro product had the (S)-stereoconfiguration characteristic of tellimagrandin II from natural sources. The enzyme, for which a M(r) of ca. 60,000 was determined, was purified to apparent homogeneity. It had a pH-optimum at pH 5.0, an isoelectric point at pH 6.3 and was most stable at pH 4.2. Inhibition studies suggested that this new enzyme, for which the systematic name 'pentagalloylglucose: O(2) oxidoreductase' is proposed, belongs to the vast group of laccase-type phenol oxidases (EC 1.10.3.2).
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Affiliation(s)
- Ruth Niemetz
- Molekulare Botanik, Universität Ulm, D-89069 Ulm, Germany
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31
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YLOSTALO JONI, SRIVASTAVA KAVITA, FLURKEY WILLIAMH. CHARACTERIZATION OF A TYROSINASE ISOFORM FROM THE CAP SKIN OF PORTABELLA MUSHROOMS. J Food Biochem 2001. [DOI: 10.1111/j.1745-4514.2001.tb00810.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Paul B, Gowda LR. Purification and characterization of a polyphenol oxidase from the seeds of field bean (Dolichos lablab). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:3839-46. [PMID: 10995279 DOI: 10.1021/jf000296s] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The polyphenol oxidase from field bean (Dolichos lablab) seeds has been purified to apparent homogeneity by a combination of ammonium sulfate precipitation, DEAE-Sephacel chromatography, phenyl agarose chromatography, and Sephadex G-200 gel filtration. The purified enzyme has a molecular weight of 120 +/- 3 kDa and is a tetramer of 30 +/- 1.5 kDa. Native polyacrylamide gel electrophoresis of the purified enzyme revealed the presence of a single isoform with an observed pH optimum of 4.0. 4-Methyl catechol is the best substrate, followed by catechol, and L-3,4-dihydroxyphenylalanine, all of which exhibited a phenomenon of inhibition by excess substrate. No activity was detected toward chlorogenic acid, catechin, caffeic acid, gallic acid, and monophenols. Tropolone, both a substrate analogue and metal chelator, proved to be the most effective competitive inhibitor with an apparent K(i) of 5.8 x 10(-)(7) M. Ascorbic acid, metabisulfite, and cysteine were also competitive inhibitors.
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Affiliation(s)
- B Paul
- Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570013, India
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34
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Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem 1999. [DOI: 10.1016/s0308-8146(99)00093-x] [Citation(s) in RCA: 559] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx ME. Influence of pH, benzoic acid, glutathione, EDTA, 4-hexylresorcinol, and sodium chloride on the pressure inactivation kinetics of mushroom polyphenol oxidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:3526-3530. [PMID: 10552679 DOI: 10.1021/jf981231g] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Pressure inactivation of mushroom PPO was studied for pH values ranging from 4 to 8, and the effect of some antibrowning agents on the pressure stability of mushroom PPO at pH 6.5 was evaluated. pH reduction below 6.5 resulted in a lowered inactivation threshold pressure and an increase of the absolute value of the activation volume (or a decrease of the z(p) value), the latter two parameters reflecting the pressure dependency of the inactivation rate constant. An increase in pH from 6.5 to 8, on the other hand, did only marginally affect the pressure stability of the enzyme. Mushroom PPO at pH 6.5 was markedly sensitized toward pressure by the presence of 2.5 mM 4-hexylresorcinol and slightly stabilized by the presence of 5 mM EDTA. The presence of 5 mM glutathione, sodium chloride, or benzoic acid caused no significant alteration of the enzyme pressure stability. Only in the presence of 4-hexylresorcinol, significant changes of the activation volume and z(p) value were noticed.
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Affiliation(s)
- C A Weemaes
- Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Leuven, Belgium
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36
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FERRAR PETERH, WALKER JOHNR. MICROORGANISMS AS POTENTIAL SOURCES OF NOVEL DIPHENOL OXIDASE INHIBITORS. J Food Biochem 1999. [DOI: 10.1111/j.1745-4514.1999.tb00001.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Zhang X, van Leeuwen J, Wichers HJ, Flurkey WH. Characterization of tyrosinase from the cap flesh of portabella mushrooms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:374-378. [PMID: 10563903 DOI: 10.1021/jf980874t] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Tyrosinase, purified from the cap flesh tissue of portabella mushrooms, was characterized with regard to its physical and biochemical properties. A native molecular size of 41 kDa for the enzyme was obtained by size exclusion chromatography, whereas SDS-PAGE indicated that the enzyme contained a single subunit with a size of approximately 48 kDa under reduced and nonreduced conditions. The purified enzyme showed a single immunological cross-reacting protein after Western blotting when probed with antibodies against Agaricus bisporus tyrosinase. Isoelectric focusing demonstrated that the enzyme preparation, apparently homogeneous by electrophoresis, still contained three isoforms of pI 5.1, 5.2, and 5.3. The purified enzyme was able to oxidize a variety of mono-, di-, and triphenolic compounds. An apparent K(m) of 5 mM was obtained using catechol as the substrate, and an apparent K(m) of 9 mM was found using L-Dopa as a substrate. Ascorbic acid, kojic acid, tropolone, mercaptobenzothiazole, and salicylhydroxamic acid inhibited the enzyme severely at 100 microM.
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Affiliation(s)
- X Zhang
- Department of Chemistry, Indiana State University, Terre Haute, Indiana 47809, USA
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39
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Ranocha P, McDougall G, Hawkins S, Sterjiades R, Borderies G, Stewart D, Cabanes-Macheteau M, Boudet AM, Goffner D. Biochemical characterization, molecular cloning and expression of laccases - a divergent gene family - in poplar. EUROPEAN JOURNAL OF BIOCHEMISTRY 1999; 259:485-95. [PMID: 9914531 DOI: 10.1046/j.1432-1327.1999.00061.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The nature of the enzyme(s) involved in the dehydrogenative polymerization of lignin monomers is still a matter of debate. Potential candidates include laccases which have recently received attention due to their capacity to oxidize lignin monomers and close spatial and temporal correlation with lignin deposition. We have characterized two H2O2-independent phenoloxidases with approximate molecular masses of 90 kDa and 110 kDa from cell walls of Populus euramericana xylem that are capable of oxidizing coniferyl alcohol. The 90-kDa protein was purified to apparent homogeneity and extensively characterized at the biochemical and structural levels. To our knowledge, this is the first report of a plant laccase purified to homogeneity from a lignifying tissue of an angiosperm. The cDNA clones corresponding to the 90-kDa and 110-kDa proteins, lac90 and lac110, were obtained by a PCR-based approach using specific oligonucleotides derived from peptide sequences. Sequence analysis indicated that lac90 and lac110 encoded two distinct laccases. In addition, heterologous screening using an Acer pseudoplatanus laccase cDNA enabled us to obtain three additional cDNAs (lac1, lac2, lac3) that did not correspond to lac90 and lac110. The five laccase cDNAs correspond to a highly divergent multigene family but Northern analysis with gene-specific probes indicated that all of the genes are exclusively and abundantly expressed in stems. These results highlight the polymorphism of plant laccases by an integrated biochemical and molecular approach, and provide the tools that will enable us to clearly determine the function of these enzymes in plants by molecular and genetic approaches.
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Affiliation(s)
- P Ranocha
- UMR CNRS/UPS 5546, Pôle de Biotechnologie Végetales, Castanet Tolosan, France
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