A ripening associated peroxidase from papaya having a role in defense and lignification: Heterologous expression and in-silico and in-vitro experimental validation

Extraction, purification and processing stability of peroxidase from plums (Prunus domestica)

“…Fortea et al [23] reported the optimum pH of 4.5 for the activity of POD extracted from table grapes (Crimson Seedless), by using ABTS as substrate. Several other studies revealed rather similar values for the optimum pH, respectively, pH 8.0 for POD extracted from papaya [4] , pH 6.0 for POD from kiwi [24] , pH 5.2 for POD from spinach. [25] The pH stability of POD from plums was evaluated during a period of 3 days by incubating the enzyme at the appropriate pH values ranging from 3.0 to 9.0.…”

“…It was observed that the enzymatic activity developed an inversely proportional effect in correlation to the pH of the reaction medium. Pandey and Dwivedi [4] determined the pH stability in a wide pH range for the POD extracted from papaya, which exhibited a high stability in the pH range 7.0-9.0, while at lower pH values the enzyme activity gradually decreased. Thus, depending on the source from which the enzyme is extracted, the pH stability varies within a wide range of values.…”

“…[3] Plant PODs belong to Class III PODs, being involved in several processes of plant growth, including cell wall metabolism, lignification, defense against pathogens, wound healing, plant maturation. Their ability to catalyze various redox reactions for a wide range of substrates highlights POD as being one of the most important industrial enzymes with applications in different industrial sectors, such as bioremediation, synthetic dye decolorization, polymer synthesis, biosensor development for diagnostic kit -ELISA [4] , degradation of wastewater and drinking water, and preparation of detergents. [5] Moreover, POD is one of the main quality deterioration indicator, such as flavor loss and different biodegradation reactions, being also relevant as a browning enzyme that contributes to the darkening of fruit and vegetable products during processing and storage.…”

Transcriptome comparison of resistant and susceptible sesame (Sesamum indicum L.) varieties inoculated with Fusarium oxysporum f. sp. sesami

“…POD is involved in the polymerization of monolignols into lignin and reinforcement of the cell wall after pathogen attack and wounding (Marjamaa et al 2009). In our study, 13 PODs were enriched in this pathway and might be involved in the increased lignin biosynthesis (defence response), auxin catabolism, cross-linking of pectins and other metabolic steps (Normanly et al 1995, Amaya et al 1999, Pandey and Dwivedi 2015. Accordingly, to clarify the Fos defence mechanism, further investigation of the relationship between DEGs functions and the lignin biosynthesis in sesame should be performed in future.…”

“…, Amaya et al. , Pandey and Dwivedi ). Accordingly, to clarify the Fos defence mechanism, further investigation of the relationship between DEGs functions and the lignin biosynthesis in sesame should be performed in future.…”