Inhibition of loquat enzymatic browning by sulfhydryl compounds

Ding, Chang-Kui; Chachin, Kazuo; Ueda, Yoshihiko; Wang, Chien Y.

doi:10.1016/s0308-8146(01)00270-9

Cited by 57 publications

(44 citation statements)

References 13 publications

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“…cysteine, glutamic acid and 2,3-diaminopropionic acid, there is a lack in literature about the effect of other amino acids on the browning process (Arslan & Dogan, 2005;Barbagallo, Chisari, & Patane, 2012;Dogan, Turan, Dogan, Alkan, & Arslan, 2007). We have shown and others that cysteine may act as PPO inhibitor (Ali, El-Gizawy, El-Bassiouny, & Saleh, 2015;Altunkaya & Gökmen, 2008) or, by adding sufficient amount, react with quinones, because of the high nucleophilicity of the thiol group, to give colorless adduct (Ali et al, 2015;Ding, Chachin, Ueda, & Wang, 2002;Friedman & Bautista, 1995;Peñalver, Rodríguez-López, García-Molina, García-Cánovas, & Tudela, 2002). It should be noted that other enzymes contribute to the browning process e.g.…”

Section: Introductionmentioning

confidence: 95%

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

et al. 2016

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Section: Introductionmentioning

confidence: 95%

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

et al. 2016

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“…Cysteine was also investigated as antibrowning agent and its activity was attributed to various mechanisms i.e. its nucleophilic reactivity towards quinones to give colorless adduct (Richard-Forget et al 1992;Friedman and Bautista 1995;Ding et al 2002;Peñalver et al 2002;Garcia-Molina et al 2005), its inhibitory effect towards PPO (Altunkaya and Gökmen 2008) or its ability to reduce o-quinones to their polyphenol precursors (Cilliers and Singleton 1990). Polycaboxylic acids e.g.…”

Section: Introductionmentioning

confidence: 99%

Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

et al. 2014

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The titled compounds were examined as PPO inhibitors and antibrowning agents; their various mechanisms were investigated and discussed. All compounds reduced significantly both the browning process and PPO activity. Browning index gave strong correlation with PPO activity (r 2 =0.96, n=19) indicating that the browning process is mainly enzymatic. Ascorbic acid could reduce the formed quinone instantly to the original substrate (catechol) at high concentration (>1.5 %) while at lower concentrations acted as competitive inhibitor (K I =0.256±0.067 mM). Cysteine, at higher concentrations (≥1.0 %), reacted with the resulted quinone to give a colorless products while at the low concentrations, cysteine worked as competitive inhibitor (K I = 1.113 ± 0.176 mM). Citric acid acted only as PPO non-competitive inhibitor with K I =2.074±0.363 mM. The products of PPOcatechole-cysteine reaction could be separation and identification by LC-ESI-MS. Results indicated that the product of the enzymatic oxidation of catechol, quinone, undergoes two successive nucleophilic attacks by cysteine thiol group.Cysteine was condensed with the resulted mono and dithiocatechols to form peptide side chains.

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“…POD、CAT 和 SOD 是影响果实膜脂过氧化的主要酶 [16,17] [18] 。SOD 具有特殊的生理活性，是生物体内清除自由基的首要物质，在生物体内的水平高低意味着衰老与死亡的直观指标 [19] 。 SOD 活性下…”

Section: 结论与讨论unclassified

Effect of Storage Conditions on Membrane Lipid Peroxidation in Weixian Radish

武¹

2011

HJAS

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Abstract:It is important to study the activities of enzyme and the content of product related to membrane lipid peroxidation for storage and preserving fresh in Weixian Radish. In the experiment the activities of peroxidase (POD), Catalase (CAT), superoxide dismutase (SOD) and the content of malondialdehyde (MDA) were measured, and the effect of storage conditions was studied. The results were as below. The activities of POD, CAT and SOD decreased generally in Weixian Radish with the storage time delayed, but there were difference among treatments, the activities of enzymes in low temperature plus preserving fresh condition decreased most slowly, the activities of them in normal conditions deceased most quickly. The content of MDA increased gradually with the storage time delayed. In normal condition the content of MDA increased most quickly, and in low temperature plus preserving fresh condition increased most slowly.

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Inhibition of loquat enzymatic browning by sulfhydryl compounds

Cited by 57 publications

References 13 publications

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

Effect of Storage Conditions on Membrane Lipid Peroxidation in Weixian Radish

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