Cell and tissue localization of β-glucosidase during the ripening of olive fruit (Olea europaea) by in situ activity assay

Developmental expression of β-glucosidase in olive leaves

“…The subcellular localization study in olive fruit showed that β-glucosidase was mainly present in chloroplasts of mesocarp (Mazzuca et al 2006). The developmental expression of β-glucosidase in olive leaves reported here is consistent with the intracellular localization of the enzyme.…”

Evidence of oleuropein degradation by olive leaf protein extract

“…The formation of 3,4-DHPEA-EA is generally ascribed to the b-glucosidase activity (Clodoveo et al, 2014;Mazzuca et al, 2006;Romero-Segura et al, 2009;Segovia-Bravo et al, 2009). However, at this stage, it remains still unclear which activity is actually involved in the reaction that leads the oleuropein consumption.…”

“…Moreover its derivatives are responsible for the bitter and pungent taste of olive green fruits and virgin olive oil (Servili, Baldioli, Selvaggini, Macchioni, & Montedoro, 1999). In the olive plant physiology, the enzymatic biotransformation of oleuropein is related with the fruit maturation and with tissue specific defense mechanism guaranteed by the oleuropein-derivatives having antimicrobial activity (Briante, Patumi, Limongelli, et al, 2002;Mazzuca, Spadafora, & Innocenti, 2006;Romero-Segura, Sanz, & Perez, 2009).…”

“…Different products can be derived from oleuropein according to the type of the enzyme. The b-glucosidase (EC 3.2.1.21) releases glucose forming principally the aldehydic form of oleuropein aglycon (3,4-DHPEA-EA) and the dialdehydic form of decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA), while esterases hydrolyze the ester bonds of oleuropein, producing glucosyl derivates, hydroxytyrosol (3,4-DHPEA) and elenolic acid (Briante, Patumi, Febbraio, & Nucci, 2004;Mazzuca et al, 2006;Wang, Li, & Hu, 2009). Among the oxidoreductase enzymes, the most relevant are certainly peroxidase and polyphenoloxidase (PPO); the latter is known to catalyze the oxidation of o-dihydroxyphenols to o-quinones that successively condense to form the dark pigments typical of the enzymatic browning (Garcia-Garcia, Segovia-Bravo, Lopez-Lopez, Jaren-Galan, & Garrido-Fernandez, 2009;SegoviaBravo, Jaren-Galan, Garcia-Garcia, & Garrido-Fernandez, 2009).…”

Extraction, partial purification and determination of some biochemical properties of β–glucosidase from Tea Leaves (Camellia sinensis L.)

“…The fraction precipitated at 85 % saturation was separated by centrifugation at 10,000×g for 45 min at 4°C. The precipitate was dissolved in a small amount of 10 mM phosphate-citrate buffer, pH 6.8, and dialyzed against the same buffer overnight at 4°C (Riou et al 1998;Garcia-Palazon et al 2004;Mazzuca et al 2006). …”