Chlorogenic Acid Oxidation by a Crude Peroxidase Preparation: Biocatalytic Characteristics and Oxidation Products

Osman, Ali; Agha, Ayman El; Makris, Dimitris P.; Kefalas, Panagiotis

doi:10.1007/s11947-009-0241-8

Cited by 12 publications

(6 citation statements)

References 36 publications

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“…Although depleting the substrate is one measure to control color development, inactivating the oxidase itself may be important as well. Potato peroxidases may also be respon-sible for polymeric products from CQA, but this reaction proceeds via the radical formation of o-quinones to dimeric variants in the presence of H 2 O 2 (Osman et al 2009).…”

Section: Comparing Product Quality After Dryingmentioning

confidence: 99%

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Strætkvern¹,

Schwarz

2011

Food Bioprocess Technol

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Obtaining native protein from potato fruit water (PFW) acceptable for food consumption was attempted by comparing expanded bed adsorption (EBA) and ultrafiltration (UF).The methods were assessed on their process performance and the product quality. Extractable tuber proteins were recovered from lab-prepared PFW either by adsorption to an EBA column using a mixed mode resin (0.31 L) or by batch concentration in an UF (10 kDa MWCO, 0.093 m 2) unit and then freeze dried. The yields on protein and esterase activity were higher (p <0.05 and p < 0.01; Mann-Whitney U-test) in UF (3.2 g l −1 PFW and 3.17 kU l −1 PFW) than in EBA (1.8 and 1.21). The performance difference was also reflected in process productivity for esterase activity which was fivefold better (p < 0.01) in UF (4.30 kU h −1) than with EBA (0.84) due to the higher enzyme retention; protein productivities were the same. The content of solanidine glycoalkaloids was depleted to moderate levels but came out unaffected by the processing method: EBA 286 ppm, UF 213 ppm. The low levels of chlorogenic acid in all EBA preparations were negatively correlated to high brightness score (L* = 73.8%), a favorable attribute in food-quality proteins. Both methodologies produced native preparations of comparable protein content (75%). EBA processing, however, increased the fraction of the patatin protein which may offer advantages in food applications.

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Section: Comparing Product Quality After Dryingmentioning

confidence: 99%

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Strætkvern¹,

Schwarz

2011

Food Bioprocess Technol

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“…However, CA in fruit is inherently susceptible to oxidation and isomerisation (Shingai et al ., 2011). Especially in fruit processing, there will be varying degrees of oxidation, in which CA oxidation is catalysed by polyphenol oxidases (PPO) via disproportionation or the formation of free radicals followed by the generation of various dimers (Osman et al ., 2012). However, it is unclear whether CA oxidation derivatives play the same role as CA in maintaining cellular redox homeostasis and the immune response.…”

Section: Introductionmentioning

confidence: 99%

Effects of isomerisation and oxidation on the immunomodulatory activity of chlorogenic acid in RAW264.7 macrophages

Guo

Lyu

et al. 2021

Int J of Food Sci Tech

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Summary Chlorogenic acid (CA) is one of the major polyphenols in fruit that contributes to most bioactivities. However, it is susceptible to isomerisation and oxidation in processing and thus displays varied bioactivity. This study aimed to evaluate the isomerisation and oxidation effects of CA on the potential immunomodulatory activity in RAW264.7 macrophages through the NF‐E2‐related factor‐2 (Nrf2) and nuclear factor‐kappa B (NF‐κB) signalling pathways. The results showed that isomerisation significantly affected the immunomodulation of CA by reducing Nrf2 and increasing NF‐κB nuclear translocation. The oxidation of CA weakened the effect of immune regulation in macrophages through impacts on the nucleic translocation of Nrf2 and NF‐κB, cellular reactive oxygen species (ROS) accumulation, antioxidant enzyme (superoxide dismutase, SOD) activity and cytokine expression. Consequently, isomerisation and oxidation remarkably affect the immunomodulation of CA via the Nrf2 and NF‐κB pathways.

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“…Peroxidases have been applied in treatment of industrial wastewater, dyes decolorization, swine manure deodorization, enzyme immunoassays, analysis and diagnostic kits, enzymatic biosensors, production of functional bioactive compounds and polymer synthesis . Because of their oxidative nature, substrate specificity and capacity to catalyze in mild conditions, peroxidases can be exploited to reduce mycotoxins levels instead of conventional oxidation techniques .…”

Section: Introductionmentioning

confidence: 99%

“…11 Rice bran, an agricultural by-product from rice grain polishing consisting of germ and caryopsis outer layers, is a potential source for obtaining enzymes such lipase, 12 lipoxigenase 13 and peroxidase. 14 Peroxidases have been applied in treatment of industrial wastewater, 15,16 dyes decolorization, 17 swine manure deodorization, 18 enzyme immunoassays, 19 analysis and diagnostic kits, 20 enzymatic biosensors, 21 production of functional bioactive compounds 22 and polymer synthesis. 23 Because of their oxidative nature, substrate specificity and capacity to catalyze in mild conditions, peroxidases can be exploited to reduce mycotoxins levels instead of conventional oxidation techniques.…”

Section: Introductionmentioning

confidence: 99%

Use of partially purified peroxidase of agricultural by‐product rice bran in deoxynivalenol reduction

Gautério

Malta

Reginatto

et al. 2017

J of Chemical Tech & Biotech

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BACKGROUND Once peroxidase purification can improve substrate degradation capacity, peroxidase from rice bran was purified by expanded bed adsorption (EBA) coupled to diafiltration/ultrafiltration (DF/UF) and applied for deoxynivalenol (DON) reduction. RESULTS The DF/UF step was optimized according to membrane molecular weight cutoff (MWCO), DF cycles number, operation temperature and CaCl2 addition to the DF buffer. DON reduction tests were carried out with both clarified and purified peroxidase. The use of MWCO of 10 kDa, 10 °C, six DF cycles and adding 4 mmol L−1 CaCl2 to DF buffer promoted enzyme purification of 4.4‐fold and enzymatic recovery of 79.4%. The global purification process combining two techniques resulted in enzyme purification of 75.1‐fold with an enzymatic recovery of 22.8%. Peroxidase purified by EBA combined with DF/UF resulted in DON reduction of 81.7% in a model system. CONCLUSION Peroxidase purification was achieved by scale‐up integrated strategies. The use of purified peroxidase from agricultural by‐products could be a promising alternative for enzymatic DON levels reduction. © 2017 Society of Chemical Industry

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Chlorogenic Acid Oxidation by a Crude Peroxidase Preparation: Biocatalytic Characteristics and Oxidation Products

Cited by 12 publications

References 36 publications

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Effects of isomerisation and oxidation on the immunomodulatory activity of chlorogenic acid in RAW264.7 macrophages

Use of partially purified peroxidase of agricultural by‐product rice bran in deoxynivalenol reduction

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