Inhibition by α-Tocopherol and L-Ascorbate of Linoleate Hydroperoxidation and β-Carotene Bleaching Activities in Durum Wheat Semolina

Pastore, Donato; Trono, Daniela; Padalino, Lucia; Simone, Simona; Valenti, Daniela; Fonzo, N. di; Passarella, Salvatore

doi:10.1006/jcrs.1999.0278

Cited by 44 publications

(48 citation statements)

References 20 publications

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“…For carotenoid degradation, an important family of oxidative enzymes is responsible for the loss of the yellow colour during pasta making-the lipoxygenases (LOXs) (McDonald 1979;Trono et al 1999;Pastore et al 2000;De Simone et al 2010;Verlotta et al 2010). The LOXs are a class of non-heme iron enzymes containing dioxygenase activities and catalysing the positional and specific dioxygenation of polyunsaturated fatty acids with 1,4-cis,cis pentadiene structures, to produce the corresponding hydroperoxides.…”

Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

“…The radicals produced during the intermediate states of linoleate hydroperoxidation can cause oxidation of carotenoid pigments and, consequently, a loss of the yellow colour in pasta products (Siedow 1991). In durum wheat, partial purification of this endosperm protein has led to the definition of at least two typical LOX isoforms (Hsieh and McDonald 1989;Pastore et al 2000). A third, atypical LOX isoform has also been reported, which also shows peroxidase activity (Hsieh and McDonald 1989).…”

Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

“…The LOX reaction has been shown to be inhibited by carotenoid compounds, and in fact, the percentage of carotenoid loss during pasta processing is inversely related to the initial carotenoid content in the semolina (Trono et al 1999). The LOX-catalysed carotenoid degradation can also be limited by a-tocopherol (Pastore et al 2000). Unfortunately, the content of a-tocopherol in semolina is very low because the germ, where the a-tocopherol is more concentrated (Lintas 1988), is the first portion to be removed during the milling (Fares et al 2006).…”

Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

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The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

Section: Carotenoid Biosynthesis and Degradation Pathways And Their Cmentioning

confidence: 99%

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The colours of durum wheat: a review

et al. 2014

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“…The activity of soybean lipoxygenase-1 was inhibited by -carotene which breaks the chain reaction at the beginning stage of linoleic acid hydroperoxidation (Serpen & Gökmen, 2006). Besides soybean lipoxygenase (Ikedioby & Snyder, 1977;Hildebrand & Hymowitz, 1982) carotene oxidation during lipoxygenase-mediated linoleic acid oxidation has been reported in various studies for the enzymes extracted from potato (Aziz et al, 1999), pea (Yoon & Klein, 1979;Gökmen et al, 2002), wheat (Pastore et al, 2000), olive (Jaren-Galan et al, 1999) and pepper (JarenGalan & Minguez-Mosquera, 1997). Soybean lipoxygenase-1 and recombinant pea lipoxygenase-2 and lipoxygenase-3, oxidizing -carotene, yield apocarotenal, epoxycarotenal, apocarotenone and epoxycarotenone .…”

Section: Inhibition Of Soybean Lipoxygenase By Carotenoidsmentioning

confidence: 98%

“…The presence of this enzyme also significantly increased the production of lycopene oxidative metabolites (dos Anjos Ferreira et al, 2004;Biacs & Daood, 2000). It was reported that during the co-oxidation of -carotene Inhibition of Soybean Lipoxygenases -Structural and Activity Models for the Lipoxygenase Isoenzymes Family 121 by LOX-mediated hydroperoxidation reactions, inhibition of LOX activity takes place also (Lomnitski et al, 1993;Trono et al, 1999;Pastore et al, 2000). The activity of soybean lipoxygenase-1 was inhibited by -carotene which breaks the chain reaction at the beginning stage of linoleic acid hydroperoxidation (Serpen & Gökmen, 2006).…”

Section: Inhibition Of Soybean Lipoxygenase By Carotenoidsmentioning

confidence: 99%

Inhibition of Soybean Lipoxygenases – Structural and Activity Models for the Lipoxygenase Isoenzymes Family

Chedea¹,

Jisaka²

2011

Recent Trends for Enhancing the Diversity and Quality of Soybean Products

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A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

Serpen

Gökmen

2005

J Sci Food Agric

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The inhibition mechanism of soybean lipoxygenase (LOX) by β-carotene was studied. Addition of β-carotene into the reaction mixture decreased the rate of conjugated diene formation. Increasing the concentration of β-carotene in the reaction mixture resulted in a decrease in the rate of conjugated diene formation. Although the rate of conjugated diene formation was lower in the presence of β-carotene, the same amounts of linoleic acid hydroperoxides were formed by the enzyme at the end of the reaction, both with and without β-carotene in the reaction medium. The rates of conjugated diene formation for 40, 20, 10 and 4 U mL −1 LOX enzyme were almost equal to zero when the concentrations of β-carotene were 20, 17.5, 15 and 10 µmol L −1 in model reaction systems, respectively. β-Carotene directly influences the amount of enzyme in the reaction medium available for the catalytic conversion of linoleic acid into corresponding hydroperoxides. The results obtained here suggest that β-carotene reacts with linoleyl radical (L • ) at the beginning of the chain reaction, preventing the accumulation of conjugated diene forms (LOO • , LOO − and LOOH). Since L • transforms back to its original form of LH, the enzyme cannot complete the chain reaction and thus remains at inactive Fe(II) form.

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Inhibition by α-Tocopherol and L-Ascorbate of Linoleate Hydroperoxidation and β-Carotene Bleaching Activities in Durum Wheat Semolina

Cited by 44 publications

References 20 publications

The colours of durum wheat: a review

The colours of durum wheat: a review

Inhibition of Soybean Lipoxygenases – Structural and Activity Models for the Lipoxygenase Isoenzymes Family

A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

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