Cloning of Phenylalanine Ammonia-lyase and its Role in Enzymatic Browning of Mung Bean Sprout during Cold Storage

Sameshima, Nana; Nishimura, M.; Murakami, Katsuji; Kogo, Yukako; Shimamura, Yuko; Sakuta, Masaaki; Murata, Masatsune

doi:10.3136/fstr.22.255

Cited by 6 publications

(5 citation statements)

References 18 publications

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“…We previously showed that the heat-shock treatment of mung bean sprouts inhibited browning by repressing the induction of phenylalanine ammonia-lyase (PAL; EC 4.3.1.24) activity, a key biosynthetic enzyme for polyphenols or phenolics (Nishimura et al, 2012). Furthermore, we cloned PAL cDNA and showed that PAL activity increased with induction of mRNA (Sameshima et al, 2016). These results confirmed that the browning or discoloration of mung bean sprouts is a delayed type of enzymatic browning.…”

Section: Introductionsupporting

confidence: 55%

“…On the other hand, membrane systems of mung bean sprouts are gradually injured during cold storage. These results indicated that phenolic compounds synthesized by the induction of PLA during cold storage (Sameshima et al, 2016) were gradually oxidized by the active PPO present in cytosol, which resulted in browning in tissues (Fig. 10).…”

Section: Fig 6 Ppo Activities Analyzed By Sds-page (A)mentioning

confidence: 91%

“…Absorbance at 270 nm was an absorption maximum of the immersion solution. The absorbance at 325 nm was another absorption maximum of the immersion solution, and corresponded to the absorption maximum of the major polyphenol in mung bean sprouts, trans-caffeoyltartronic acid, which is a good substrate for mung bean sprout PPO, and it increased during cold storage (Sameshima et al, 2016). Figure 8-B clearly shows that the cells or membranes of mung bean sprouts were heavily injured during cold storage.…”

Section: Fig 6 Ppo Activities Analyzed By Sds-page (A)mentioning

confidence: 97%

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Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage

Kogo

Sameshima

Ukena

et al. 2018

FSTR

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Mung bean sprouts turn brown during cold storage. Here, we cloned polyphenol oxidase (PPO) mRNA, and then examined its expression and active form to clarify the mechanism of this browning. A PPO cDNA encoding 592 amino acids showed high homology to PPO genes of Fabaceae plants and had highly conserved motifs, including the active site and transit peptide to the plastid thylakoid. Expression of PPO mRNA was almost constant. The translated PPO protein was considered to migrate into the thylakoid, but the active PPO was mainly present in the cytosol or soluble fraction, and its molecular mass was 31 kDa, smaller than the translated protein. The membrane structure of mung bean sprouts is heavily disrupted during cold storage. These results showed that PPO transported into the thylakoid is solubilized and decomposed to its active form, which oxidizes phenolic compounds in the cytosol to turn sprouts brown during cold storage.

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Section: Introductionsupporting

confidence: 55%

Section: Fig 6 Ppo Activities Analyzed By Sds-page (A)mentioning

confidence: 91%

Section: Fig 6 Ppo Activities Analyzed By Sds-page (A)mentioning

confidence: 97%

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Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage

Kogo

Sameshima

Ukena

et al. 2018

FSTR

Self Cite

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“…Therefore, PAL has been extensively studied to increase the understanding of metabolic processes as well as browning. It has also been reported that PAL enzyme and phenolic compounds are essential for the browning of mung bean sprouts [ 44 ]. In addition, phenolic compounds, including trans -caffeoyltartronic acid and trans -coumaroyltartronic acid, are substrates of polyphenol oxidase (PPO; EC 1.10.3.1) in mung bean sprouts and act as major factors for browning [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…It has also been reported that PAL enzyme and phenolic compounds are essential for the browning of mung bean sprouts [ 44 ]. In addition, phenolic compounds, including trans -caffeoyltartronic acid and trans -coumaroyltartronic acid, are substrates of polyphenol oxidase (PPO; EC 1.10.3.1) in mung bean sprouts and act as major factors for browning [ 44 ]. It has been suggested that the polyphenols in mung bean sprouts increase gradually during storage and are oxidized by PPO to form a brown pigment [ 45 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

Park

et al. 2023

JoF

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In nature; Flammulina velutipes, also known as winter mushrooms, vary in the color of their fruiting bodies, from black, yellow, pale yellow, or beige to white. The purpose of this study was to compare the genome sequences of different colored strains of F. velutipes and to identify variations in the genes associated with fruiting body color. Comparative genomics of six F. velutipes strains revealed 70 white-strain-specific variations, including single nucleotide polymorphisms (SNPs) and insertions/deletions (indels), in the genome sequences. Among them, 36 variations were located in the open reading frames, and only one variation was identified as a mutation with a disruptive in-frame deletion (ΔGCGCAC) within the annotated gene phenylalanine ammonia-lyase 1 (Fvpal1). This mutation was found to cause a deletion, without a frameshift, of two amino acids at positions 112 and 113 (arginine and threonine, respectively) in the Fvpal1 gene of the white strain. Specific primers to detect this mutation were designed, and amplification refractory mutation system (ARMS) polymerase chain reaction (PCR) was performed to evaluate whether the mutation is color specific for the F. velutipes fruiting body. PCR analysis of a total of 95 F. velutipes strains revealed that this mutation was present only in white strains. In addition, monospores of the heterozygous mutant were isolated, and whether this mutation was related to the color of the fruiting body was evaluated by a mating assay. In the mating analysis of monospores with mutations in Fvpal1, it was found that this mutation plays an important role in determining the color of the fruiting body. Furthermore, the deletion (Δ112RT113) in Fvpal1 is located between motifs that play a key role in the catalytic function of FvPAL1. These results suggest that this mutation can be used as an effective marker for the color-specific breeding of F. velutipes, a representative edible mushroom.

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The relationship between cell wall and postharvest physiological deterioration of fresh produce

Li,

Rosado-Souza,

Sampathkumar

et al. 2024

Plant Physiology and Biochemistry

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Cloning of Phenylalanine Ammonia-lyase and its Role in Enzymatic Browning of Mung Bean Sprout during Cold Storage

Cited by 6 publications

References 18 publications

Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage

Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

The relationship between cell wall and postharvest physiological deterioration of fresh produce

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