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Sarsenova A, Demir D, Çağlayan K, Abiyev S, Darbayeva T, Eken C. Purification and Properties of Polyphenol Oxidase of Dried Volvariella bombycina. BIOLOGY 2022; 12:biology12010053. [PMID: 36671745 PMCID: PMC9855422 DOI: 10.3390/biology12010053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/26/2022] [Indexed: 12/30/2022]
Abstract
Polyphenol oxidase (PPO) was purified and characterized from a dried wild edible and medicinal mushroom (V. bombycina). Using Sepharose 4B-L-tyrosine-p-aminobenzoic acid affinity chromatography, PPO was purified from the dried V. bombycina. The purification was completed with a 33.85-fold purification. On sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), the purified enzyme migrated as a single band. The molecular weight of the purified enzyme was estimated by SDS-PAGE to be about 25 kDa. Catechol, 4-methyl catechol, and pyrogallol were used as substrates to determine the enzyme activity and its kinetic parameters (Km and Vmax). At the optimum pH and temperature, dried V. bombycina PPO's Km and Vmax values for catechol, 4-methyl catechol, and pyrogallol were found to be 1.67 mM-833.33 U/mL, 3.17 mM-158.73 U/mL, and 2.67 mM-3333.33 U/mL, respectively. Also investigated were the effects of pH and temperature on the enzymatic properties of PPO in dried V. bombycina. The optimum pH and temperature values for dried V. bombycina PPO obtained by using catechol, 4-methyl catechol, and pyrogallol as substrates were 6.5, 15 °C; 9.0, 20 °C; and 8.0, 15°C, respectively. This is the first study on the purification and characterization of PPO from dried V. bombycina.
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Affiliation(s)
- Assemgul Sarsenova
- Department of General Biology and Genomics, Faculty of Natural Sciences, L.N. Gumilyov Eurasian National University, Satpayev str. 2, Astana 010000, Kazakhstan
- Department of Biology and Ecology, Faculty of Natural Geography, Makhambet Utemisov West Kazakhstan University, N. Nazarbayev ave.162, Uralsk 090000, Kazakhstan
| | - Dudu Demir
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32260 Isparta, Türkiye
| | - Kardelen Çağlayan
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32260 Isparta, Türkiye
| | - Sardarbek Abiyev
- Department of General Biology and Genomics, Faculty of Natural Sciences, L.N. Gumilyov Eurasian National University, Satpayev str. 2, Astana 010000, Kazakhstan
| | - Talshen Darbayeva
- Department of Biology and Ecology, Faculty of Natural Geography, Makhambet Utemisov West Kazakhstan University, N. Nazarbayev ave.162, Uralsk 090000, Kazakhstan
| | - Cafer Eken
- Department of Agricultural Biotechnology, Faculty of Agriculture, Aydın Adnan Menderes University, 09070 Aydın, Türkiye
- Correspondence: ; Tel.: +90-5333502316
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Çiğdem A, Güller U. Purification and characterization of catechol oxidase from Posof Badele apple ( Malus domestica L): in vitro and in silico studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the current study, polyphenol oxidase (PPO), responsible for enzymatic browning in fruits, was purified from Posof Badele apple (PB) (Malus domestica L.) in two steps as acetone precipitation and affinity chromatography. After purification, the purity of PBPPO was checked by using SDS-PAGE. It was figured out that PBPPO had maximum activity at pH 6.0 and 10 °C and it was stable at pH 5.5 and temperatures of 0–30 °C. Besides, it was determined that Al3+ and Cu2+ metal ions activated the enzyme and the PBPPO was strongly inhibited by ascorbic acid with a Ki constant of 1.67 ± 0.35 µM. Inhibitor-enzyme interactions were examined by molecular docking studies and it was revealed that ascorbic acid had the lowest docking score of −6.54 kcal/mol. We wanted to draw attention to the PB apple, which is red inside as well as outside and very rich in terms of nutrient content.
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Affiliation(s)
- Ayhan Çiğdem
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
| | - Uğur Güller
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
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Muñoz-Pina S, Duch-Calabuig A, Ros-Lis JV, Verdejo B, García-España E, Argüelles Á, Andrés A. A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112778] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Öztürk C, Bayrak S, Demir Y, Aksoy M, Alım Z, Özdemir H, İrfan Küfrevioglu Ö. Some indazoles as alternative inhibitors for potato polyphenol oxidase. Biotechnol Appl Biochem 2021; 69:2249-2256. [PMID: 34775655 DOI: 10.1002/bab.2283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 11/09/2021] [Indexed: 01/12/2023]
Abstract
Fresh-cut vegetables and fruits have gained attention among consumers because of their fresh appearance, lack of pollution, nutrition, and convenience. However, in fresh-cut foods, enzymatic browning is the main problem. Polyphenol oxidase (PPO) is a vital enzyme involved in the process of enzymatic browning. In this study, PPO was purified from potato using Sepharose 4B-l-tyrosine-p-aminobenzoic acid affinity chromatography and the effect of some indazoles on the enzyme was determined. The enzyme was purified with a specific activity of 52,857.14 EU/mg protein and 21.26-purification fold. Indazoles exhibited inhibitor properties for PPO with IC50 values in the range of 0.11-1.12 mM and Ki values in the range of 0.15 ± 0.04-3.55 ± 0.88 mM. Among these compounds, 7-chloro-1H-indazole was shown as the most potent PPO inhibitor (Ki : 0.15 ± 0.04 mM). Determination of the enzyme's inhibition kinetics will simplify the testing of candidate PPO inhibitors.
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Affiliation(s)
- Cansu Öztürk
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Songül Bayrak
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Yeliz Demir
- Department of Pharmacy Services, Nihat Delibalta Göle Vocational High School, Ardahan University, Ardahan, Turkey
| | - Mine Aksoy
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
| | - Zuhal Alım
- Department of Chemistry, Faculty of Science and Arts, Ahievran University, Kırşehir, Turkey
| | - Hasan Özdemir
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
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5
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Kaya ED, Bağci O. Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis vinifera L.). J Food Biochem 2021; 45:e13627. [PMID: 33522611 DOI: 10.1111/jfbc.13627] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 12/21/2020] [Accepted: 01/07/2021] [Indexed: 11/27/2022]
Abstract
The purification of the polyphenol oxidase (PPO) enzyme from Kirmizi Kismis grape (Vitis vinifera L.) was performed 61.23 times using affinity chromatography. The molecular weight of the enzyme was found to be about 38.1 kDa by SDS-PAGE as a single band. The optimum pH and temperature values were revealed to be 5.0 and 30°C, respectively, in the presence of 4-methyl catechol substrate. The thermal stability of PPO was examined and it was observed to maintain its activity at 20°C for 1 hr. Km and Vmax values were determined to be 4.8 mM and 2000,0 EU/ml for 4-methyl catechol as a substrate. IC50 and Ki values and inhibition types were found for various browning agents and ascorbic acid had the strongest inhibitory impact on PPO. The inhibitory impact of Na+ , K+ , Mg2+ , Cu2+ , and Al3+ metal ions on the enzyme activity at final concentrations of 1 mM and 10 mM was examined. PRACTICAL APPLICATIONS: Grapes grown and processed take a significant place in our life. The grape has antioxidant, anticarcinogenic, antidiabetic and protective properties against bacteria and viruses. Furthermore, it takes an important position in the country's economy and social life due to providing raw materials to the food industry and having high export potential. Polyphenol oxidase, which is the leading actor of enzymatic browning reactions causing serious economic losses every year, was purified and characterized from Kirmizi Kismis grape (Vitis vinifera L.). This ancient grape variety has industrial processing and export potential due to its long storage life and resistance to oxidation. Therefore, the purification and biochemical characterization of polyphenol oxidase from Kirmizi Kismis grape are of great importance.
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Affiliation(s)
- Elif Duygu Kaya
- Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır, Turkey
| | - Ogün Bağci
- Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır, Turkey
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Muñoz-Pina S, Ros-Lis JV, Delgado-Pinar EA, Martı Nez-Camarena A, Verdejo B, Garcı A-España E, Argüelles Á, Andrés A. Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7964-7973. [PMID: 32609498 DOI: 10.1021/acs.jafc.0c02407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 μM). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.
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Affiliation(s)
- Sara Muñoz-Pina
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José V Ros-Lis
- REDOLı́, Departamento de Quı́mica Inorgánica, Universitat de València, 46100 Burjassot, Valencia, Spain
| | - Estefanı A Delgado-Pinar
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Alvaro Martı Nez-Camarena
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Begoña Verdejo
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Enrique Garcı A-España
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Ángel Argüelles
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Purification of tea leaf (Camellia sinensis) polyphenol oxidase by using affinity chromatography and investigation of its kinetic properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00264-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Saki N, Akin M, Alici EH, Arabaci G. Partial Purification and Characterization of Polyphenol Oxidase from the Wild Edible Mushroom Lepiota Procera Using Three-Phase Partitioning. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0208] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractPolyphenol oxidase (PPO) from the wild edible mushroom Lepiota procera is partially purified and biochemically characterized using three-phase partitioning (TPP), which is an easily applied and effective method. This method includes ammonium sulfate saturation at different concentrations, t-butanol addition (1:1; 1:5), and adjustment of pH. Optimum purification parameters with 20% ammonium sulfate saturation and 1:1 t-butanol conditions led to the highest activity at bottom phase with 8.4 fold purification. Sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed the molecular weight of the purified enzyme to be 35 kDa. The partially purified PPO presented a high level of activity with L-DOPA (Michaelis-Menten constant, Km – 0.12 mM), followed by caffeic acid (0.27 mM) and 4-methylcatechol (0.46 mM) and it is classified as a catecholase type of PPO. The enzyme had peak activity at a temperature of 40 °C and a pH value of 7.0. These results demonstrate a new enzyme source and easy purification method, useful for various industrial applications.
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Affiliation(s)
- Neslihan Saki
- University of KOCAELI, Chemistry, Umuttepe CampusKocaeli, Turkey
- Faculty of Art and Sciences, Department of Chemistry, Kocaeli University, 41380Kocaeli, Turkey
| | - Mustafa Akin
- Faculty of Art and Sciences, Department of Chemistry, Kocaeli University, 41380Kocaeli, Turkey
| | - Esma H. Alici
- Faculty of Art and Sciences, Department of Chemistry, Sakarya University, 54300Sakarya, Turkey
| | - Gulnur Arabaci
- Faculty of Art and Sciences, Department of Chemistry, Sakarya University, 54300Sakarya, Turkey
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Kolcuoğlu Y, Kuyumcu I, Colak A. A catecholase from Laccaria laccata
a wild edible mushroom and its catalytic efficiency in organic media. J Food Biochem 2018. [DOI: 10.1111/jfbc.12605] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yakup Kolcuoğlu
- Faculty of Science, Department of Chemistry; Karadeniz Technical University; Trabzon Turkey
| | - Ilksen Kuyumcu
- Faculty of Science, Department of Chemistry; Karadeniz Technical University; Trabzon Turkey
| | - Ahmet Colak
- Faculty of Science, Department of Chemistry; Karadeniz Technical University; Trabzon Turkey
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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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Faiz O, Baltas N. Polyphenol oxidase properties, anti-urease, and anti-acetylcholinesterase activity of Diospyros lotus L. (Plum Persimmon). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1205086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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