Different modes of inhibition for organic acids on polyphenoloxidase

Zhou, Lei; Liu, Wei; Xiong, Zhiqiang; Zou, Liqiang; Chen, Jun; Liu, Junping; Zhong, Junzhen

doi:10.1016/j.foodchem.2015.12.034

Cited by 62 publications

(40 citation statements)

References 40 publications

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“…The increase in fluorescence intensity indicated the relocation of some chromophores into a less polar environment. An explanation is that Trp residues associated with the non‐polar region due to aggregation or peptide–peptide relationship, thus leading to increased fluorescence intensity . Similar findings were observed in citrus juice, where ultrasound treatment at 300 W resulted in a blue‐shift with an increase in fluorescence intensity .…”

Section: Resultssupporting

confidence: 63%

“…An explanation is that Trp residues associated with the non-polar region due to aggregation or peptide-peptide relationship, thus leading to increased fluorescence intensity. 38 Similar findings were observed in citrus juice, where ultrasound treatment at 300 W resulted in a blue-shift with an increase in fluorescence intensity. 33 However, in sweet melon juice a gradual reduction in fluorescence intensity was observed when ultrasonic time was increased.…”

Section: Fluorescence Spectroscopic Analysis Of Pposupporting

confidence: 70%

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Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α‐helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α‐helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 63%

Section: Fluorescence Spectroscopic Analysis Of Pposupporting

confidence: 70%

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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“…This enzyme catalyze the hydroxylation of monophenols to o-diphenols and the oxidation of o-diphenols to their equivalent o-quinones (Zhou et al, 2016). In the present work, PPO activity of minimally processed nectarines samples with edible coatings decreased throughout storage period (Table 4).…”

Section: Browning Potential and Polyphenol Oxidase Activitysupporting

confidence: 48%

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Chiabrando¹,

Giacalone²

2016

Emir. J. Food Agric

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“…Several studies on the inhibitory effect of various organic acids (oxalic, citric, and malic acids) on polyphenol oxidase (PPO), the enzyme responsible for the browning of damaged fruits and vegetables, have been conducted over the years. The successful results of these studies have had a positive economic impact in the food industry, where maintaining the quality and extending the products shelf-life represents a necessity [2].…”

Section: Applications In Life Sciencesmentioning

confidence: 99%