1
|
Marrufo-Hernández NA, Nájera H, González Chávez F, Beltrán HI. Polyphenol oxidase inactivation from apple juice by Al-based metal-organic frameworks: New anti-browning strategy in fruits and vegetables. Food Chem 2024; 439:138178. [PMID: 38104443 DOI: 10.1016/j.foodchem.2023.138178] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 11/26/2023] [Accepted: 12/06/2023] [Indexed: 12/19/2023]
Abstract
Polyphenol oxidase (PPO) is critical due to enzymatic browning in fruits and vegetables, developing economic impact in fruits industry. Metal-Organic Frameworks (MOF) have shown interesting characteristics such as water stability, low toxicity, and good adsorption yield, making them good candidates for PPO inactivation. Al-based-MOFs, MIL-53(Al), DUT-5, and MIL-110 were tested as PPO inactivators in apple juice by enzyme-MOF interactions at r.t. through two possible mechanisms, i) substrate scavengers (substrates:catechol and 4-methylcatechol) or ii) enzyme activity modifiers. The scavenging behavior of Al-based-MOFs was moderate, in the same magnitude, being catechol adsorption better than 4-methylcatechol. PPO activity was reduced by at least 70% by MIL-53(Al)/DUT-5 in 10/30 min respectively, and MIL-110 inactivated PPO in 50 min with some structural modifications. Enzyme-MOF interactions are major responsible for PPO inactivation. This could be a new applicability of MOFs, as an alternate PPO inactivation process, easily included in juice processing, retaining sensorial/nutritional properties, developed at r.t thus energy-cost-effective.
Collapse
Affiliation(s)
- Norma A Marrufo-Hernández
- Posgrado en Ciencias Naturales e Ingeniería, Universidad Autónoma Metropolitana, Unidad Cuajimalpa, Av. Vasco de Quiroga 4871, Col. Santa Fe Cuajimalpa, Cuajimalpa de Morelos 05348, CDMX, Mexico.
| | - Hugo Nájera
- Departamento de Ciencias Naturales, DCNI, Universidad Autónoma Metropolitana, Unidad Cuajimalpa, Av. Vasco de Quiroga 4871, Col. Santa Fe Cuajimalpa, Cuajimalpa de Morelos 05348, CDMX, Mexico.
| | - Fernando González Chávez
- Universidad Politécnica del Estado de Nayarit, Calle Dr. Ignacio Cuesta Barrera S/N Carretera Tepic-Aguamilpa Ejido la Cantera, 63506 Tepic, Nayarit, Mexico.
| | - Hiram I Beltrán
- Departamento de Ciencias Básicas, DCBI, Universidad Autónoma Metropolitana, Unidad Azcapotzalco, Av. San Pablo No. 180, Col. Reynosa Tamaulipas, Azcapotzalco 02200, CDMX, Mexico.
| |
Collapse
|
2
|
Sajjad N, Ahmad MS, Mahmood RT, Tariq M, Asad MJ, Irum S, Andleeb A, Riaz A, Ahmed D. Purification and characterization of novel isoforms of the polyphenol oxidase from Malus domestica fruit pulp. PLoS One 2023; 18:e0276041. [PMID: 37624797 PMCID: PMC10456193 DOI: 10.1371/journal.pone.0276041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 09/28/2022] [Indexed: 08/27/2023] Open
Abstract
Polyphenol oxidases (PPOs), belong to the group of oxidoreductases that are copper containing enzymes and are responsible for plant browning. PPOs are extensively distributed in plant kingdom and can oxidize wide range of aromatic compounds of industrial importance. The aim of this study was purification and characterization of PPO isoforms from the fruit pulp of Golden delicious apple. High performance liquid chromatography was used to purify the two novel isoforms of PPO and further their molecular weights (45 and 28 kDa) were determined using sodium dodecyl sulfate polyacrylamide gel electrophoresis. The purified isoforms have optimum pH (6.5), optimum temperature (40°C), the Vmax (4.45 μM/min) and Km (74.21 mM) with catechol substrate. The N-terminal microsequences of both PPO isoforms were determined using a pulse liquid protein sequencer and found to be AKITFHG (28 kDa) and APGGG (45 kDa). Polyphenol oxidases are efficiently used in the pharmaceutical, paper and pulp, textiles and food industries. Recently, the PPOs have been used for bioremediation and in the development of biosensors.
Collapse
Affiliation(s)
- Naila Sajjad
- University Institute of Biochemistry and Biotechnology (UIBB) & National Center of Industrial Biotechnology (NCffigIB) Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan
| | - M. Sheeraz Ahmad
- University Institute of Biochemistry and Biotechnology (UIBB) & National Center of Industrial Biotechnology (NCffigIB) Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan
| | - Raja Tahir Mahmood
- Department of Biotechnology, Mirpur University of Science and Technology (MUST), Mirpur AJK, Pakistan
| | - Muhammad Tariq
- Department of Biotechnology, Mirpur University of Science and Technology (MUST), Mirpur AJK, Pakistan
| | - Muhammad Javaid Asad
- University Institute of Biochemistry and Biotechnology (UIBB) & National Center of Industrial Biotechnology (NCffigIB) Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan
| | - Shamaila Irum
- Department of Zoology, University of Gujrat, Gujrat, Pakistan
| | - Anisa Andleeb
- Department of Biotechnology, Mirpur University of Science and Technology (MUST), Mirpur AJK, Pakistan
| | - Abid Riaz
- Department of Plant Pathology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan
| | - Dawood Ahmed
- Department of Medical Laboratory Technology, University of Haripur, Haripur, KP, Pakistan
| |
Collapse
|
3
|
Recent Advances of Polyphenol Oxidases in Plants. Molecules 2023; 28:molecules28052158. [PMID: 36903403 PMCID: PMC10004730 DOI: 10.3390/molecules28052158] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/16/2023] [Accepted: 02/20/2023] [Indexed: 03/02/2023] Open
Abstract
Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi. PPO in plants had been summarized several years ago. However, recent advances in studies of PPO in plants are lacking. This review concludes new researches on PPO distribution, structure, molecular weights, optimal temperature, pH, and substrates. And, the transformation of PPO from latent to active state was also discussed. This state shift is a vital reason for elevating PPO activity, but the activation mechanism in plants has not been elucidated. PPO has an important role in plant stress resistance and physiological metabolism. However, the enzymatic browning reaction induced by PPO is a major problem in the production, processing, and storage of fruits and vegetables. Meanwhile, we summarized various new methods that had been invented to decrease enzymatic browning by inhibiting PPO activity. In addition, our manuscript included information on several important biological functions and the transcriptional regulation of PPO in plants. Furthermore, we also prospect some future research areas of PPO and hope they will be useful for future research in plants.
Collapse
|
4
|
Arnold M, Gramza-Michałowska A. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:5038-5076. [PMID: 36301625 DOI: 10.1111/1541-4337.13059] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/17/2022] [Accepted: 09/18/2022] [Indexed: 01/28/2023]
Abstract
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
Collapse
Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| |
Collapse
|
5
|
Liu B, Zhou X, Guan H, Pang X, Zhang Z. Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples. Foods 2022; 11:foods11121790. [PMID: 35741987 PMCID: PMC9223062 DOI: 10.3390/foods11121790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
The distinct dark-red skin of Huaniu apples renders them attractive to customers. However, the mechanism that leads to the development of the color of the fruit is unclear. In this study, we found that compared with red Fuji (a bright-red apple cultivar), Huaniu apples had higher contents of (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-gallocatechin gallate (GCG), and procyanidins (PCs) B2 and C1 in the peel, which implies that the polymerization of the flavanols and PCs may be correlated with the dark-red skin of the fruit. Using EC as a substrate, we purified an enzyme from Huaniu peel. We performed protein sequencing and discovered that the enzyme was a polyphenol oxidase (PPO). The molecular weight of the enzyme was approximately 140 kDa, which we estimated by native-PAGE and SDS-PAGE, while it was 61 kDa by urea-SDS-PAGE, from which we discovered that the PPO was a dimer. We observed the lowest Km value for catechol (0.60 mM), and the best substrate was 4-methylcatechol, with a Vmax of 526.32 U mg−1 protein. EC is a suitable natural substrate, with a Km value of 1.17 mM, and 55.27% of the Vmax/Km of 4-methylcatechol. When we used EC as a substrate, the optimum temperature and pH of the PPO were 25 °C and 5.0, respectively. In summary, we purified a dimeric PPO from Huaniu apples that showed high activity to EC, which might catalyze the polymerization of flavanols and PCs and lead to the dark-red color development of the fruit.
Collapse
Affiliation(s)
- Bin Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Xianfang Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Haiyan Guan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xuequn Pang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Zhaoqi Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- Correspondence:
| |
Collapse
|
6
|
Fan X. Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples. Crit Rev Food Sci Nutr 2022; 63:8737-8751. [PMID: 35416745 DOI: 10.1080/10408398.2022.2061413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples.
Collapse
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, PA, USA
| |
Collapse
|
7
|
Kanjanapongkul K, Baibua V. Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110268] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
8
|
Illera AE, Beltrán S, Sanz MT. Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication. Sci Rep 2019; 9:13749. [PMID: 31551453 PMCID: PMC6760208 DOI: 10.1038/s41598-019-50209-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 09/03/2019] [Indexed: 11/17/2022] Open
Abstract
Polyphenoloxidase from apple was extracted and further concentrated by cationic reversed micellar extraction. Previous to reversed micellar extraction a crude protein extract was obtained using AG2-X8 as adsorbent of phenolic compounds and the detergent Triton X-100. Forward and backward extraction conditions were optimized by using dodecyl trimethyl ammonium bromide as surfactant in the organic phase. Optimization was carried out to obtain the highest value of PPO activity recovery and the purification fold at the different experimental conditions. Under the optimum extraction conditions, PPO activity recovery was 99% and purification fold reached a value of 17, showing that reversed micellar extraction was a good technique as a first step to concentrate on a targeted enzyme. After removing some impurities by centrifuge ultrafiltration, the protein extract with PPO activity was treated by pressurized carbon dioxide and thermosonication achieving residual PPO activity values of 16 ± 3 and 9 ± 1%, respectively. Quenching experiments by iodide performed in the non-treated extract and in the treated extracts revealed conformational changes of this protein fraction reflected in the greater exposure of the fluorophore to the quencher.
Collapse
Affiliation(s)
- A E Illera
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - S Beltrán
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - M T Sanz
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain.
| |
Collapse
|
9
|
Palma-Orozco G, Marrufo-Hernández NA, Tobías I, Nájera H. Purification and biochemical characterization of polyphenol oxidase from soursop (Annona muricata L.) and its inactivation by microwave and ultrasound treatments. J Food Biochem 2019; 43:e12770. [PMID: 31353556 DOI: 10.1111/jfbc.12770] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/23/2018] [Accepted: 12/27/2018] [Indexed: 01/11/2023]
Abstract
The soursop (Annona muricata L.) is a climacteric fruit that may undergo enzymatic browning during ripening, mainly by the activity of polyphenol oxidase (PPO). Soursop PPO was purified 160-fold by hydrophobic interaction and ion-exchange chromatography. The native structure has a molecular weight of 112 kDa corresponding to a dimeric structure. The protein has an optimum pH and temperature of 6.5 and 25°C, respectively; and activation energy of 40.97 kJ·mol-1 . The lowest Km value was observed for caffeic acid (0.47 mM); the best substrate was 4-methyl-catechol (1,067 U·mM-1 min-1 ). Inactivation assays showed that PPO was completely inactivated by tropolone, Na2 S2 O5 and ascorbic acid, and thermally at 55°C for <5 min, microwave exposure reduced activity to 57% at 70 W in 30 s and ultrasound treatment diminished activity to 43% at 120 W in 220 s. This study allows a better understanding of soursop PPO behavior and provides inactivation information. PRACTICAL APPLICATIONS: The conservation of fresh fruits is complicated due to the enzymatic reactions that are present in fruits, such as enzymatic browning. The enzymes responsible for these reactions can be inactivated by, different chemical compounds as well as by the use of emerging technologies, such as microwaves and sonication, which seek to satisfy the consumer needs to obtain fresh products with good nutritional characteristics and adequate safety.
Collapse
Affiliation(s)
- Gisela Palma-Orozco
- Unidad Profesional Interdisciplinaria de Biotecnología, Departamento de Bioingeniería, Instituto Politécnico Nacional, México, Mexico
| | - Norma A Marrufo-Hernández
- Posgrado en Ciencias naturales e Ingeniería, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
| | - Ileana Tobías
- Posgrado en Ciencias naturales e Ingeniería, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
| | - Hugo Nájera
- Departamento de Ciencias Naturales, Universidad Autónoma Metropolitana - Cuajimalpa, México, Mexico
| |
Collapse
|
10
|
Tinello F, Mihaylova D, Lante A. Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2186-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
11
|
Guo S, Zhang L, Zhang L, Zhao M, Meng X. Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase. J Food Biochem 2018. [DOI: 10.1111/jfbc.12585] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Shuwei Guo
- College of Food Science and Engineering; Ocean University of China; Qingdao China
| | - Li Zhang
- College of Food Science and Engineering; Ocean University of China; Qingdao China
| | - Lin Zhang
- College of Food Science and Engineering; Ocean University of China; Qingdao China
| | - Mengni Zhao
- College of Food Science and Engineering; Ocean University of China; Qingdao China
| | - Xianghong Meng
- College of Food Science and Engineering; Ocean University of China; Qingdao China
| |
Collapse
|
12
|
Derardja AE, Pretzler M, Kampatsikas I, Barkat M, Rompel A. Purification and Characterization of Latent Polyphenol Oxidase from Apricot (Prunus armeniaca L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8203-8212. [PMID: 28812349 PMCID: PMC5609118 DOI: 10.1021/acs.jafc.7b03210] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Polyphenol oxidase from apricot (Prunus armeniaca) (PaPPO) was purified in its latent form (L-PaPPO), and the molecular weight was determined to be 63 kDa by SDS-PAGE. L-PaPPO was activated in the presence of substrate at low pH. The activity was enhanced by CuSO4 and low concentrations (≤ 2 mM) of SDS. PaPPO has its pH and temperature optimum at pH 4.5 and 45 °C for catechol as substrate. It showed diphenolase activity and highest affinity toward 4-methylcatechol (KM = 2.0 mM) and chlorogenic acid (KM = 2.7 mM). L-PaPPO was found to be spontaneously activated during storage at 4 °C, creating a new band at 38 kDa representing the activated form (A-PaPPO). The mass of A-PaPPO was determined by mass spectrometry as 37 455.6 Da (Asp102 → Leu429). Both L-PaPPO and A-PaPPO were identified as polyphenol oxidase corresponding to the known PaPPO sequence (UniProt O81103 ) by means of peptide mass fingerprinting.
Collapse
Affiliation(s)
- Ala eddine Derardja
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
- Laboratoire
Bioqual, INATAA, Université des Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Matthias Pretzler
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
| | - Ioannis Kampatsikas
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
| | - Malika Barkat
- Laboratoire
Bioqual, INATAA, Université des Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Annette Rompel
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
- Fax: +43-1-4277-852502. Tel: +43-1-4277-52502. E-mail:
| |
Collapse
|