Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems

Zhou, Lei; Liao, Tao; Liu, Wei; Zou, Liqiang; Terefe, Netsanet Shiferaw

doi:10.1080/10408398.2019.1702500

Cited by 53 publications

(29 citation statements)

References 237 publications

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“…Citric acid inhibits the enzyme due to its specificity against histidine residues in the active site of the polyphenol oxidase, lowering the pH value, thus, facilitating the chelation of copper in the active site, and the conformation of the enzyme was gradually unfolded with increasing pH (Liu et al., 2013; Yoruk & Marchall, 2003). Benzoic acid and its derivative aromatic carboxylic acids act as chelating agents such as citric acid that can bind to copper in the active site of PPO (Zhou et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis viniferaL.)

Kaya

Bağci

2021

J. Food Biochem.

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Enzymatic browning represents an oxidative degradation reaction that takes place during the harvest, storage, and processing of fruit and vegetables. Browning changes the physical, chemical, and nutritional characteristics of foods, causing quality losses in the final product, and thus, economic losses. The polyphenol oxidase enzyme is mainly responsible for these reactions (Martinez & Whitaker, 1995).

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Section: Resultsmentioning

confidence: 99%

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis viniferaL.)

Kaya

Bağci

2021

J. Food Biochem.

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“…Citric and ascorbic acids have been used in fresh and fresh-cut fruits and vegetables to control browning (Li-Qin et al, 2009). The antibrowning activity was attributed to the inhibition of the polyphenol oxidase enzyme activity in damaged cells (Zhou et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

et al. 2022

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The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs 'Florina' and 'Ionathan' , packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.

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Section: Introductionmentioning

confidence: 99%

“…Polyphenol oxidases (PPOs), which are fairly distributed over plants, fungi, bacteria and animals, having coppercontaining enzymes catalyse the enzymatic browning reaction in fruits, vegetables and beverages as a result of hitting, crushing or harvesting that may occur during the storage process [1,2]. It occurs by the way of interaction with its phenolic substrates which are included into the same enzyme material [1]. Su cient consumed amounts of nutritions including these phenolic compounds which have antimicrobial, antioxidant and anticancer activities are very important due to the functions of being removed of free radicals from the body.…”

Section: Introductionmentioning

confidence: 99%

“…p-aminobenzoic acid, which is a carboxylic acid derivative, is the known reversible potent inhibitor of PPO enzyme used as an a nity ligand in literature [26][27][28][29][30][31]. Carboxylic acid derivatives are the most comprehensive PPO inhibitors among organic acids in plants was also reported [1]. This type of inhibitor ligands prevent undesired browning in nutritions for industrial and agricultural applications.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Purification and Characterization of Polyphenol Oxidase Enzyme from Damson Plum (Prunus insititia) by Spectrophotometrically

Yıldız

Bilen

Karakuş

2021

Preprint

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Polyphenol oxidase enzyme, performing browning reactions in fruits and vegetables, was purificated from damson plum (Prunus insititia) which has a high antioxidant activity. Firstly, partially purified polyphenol oxidase was treated by 0-80% ammonium sulfate precipitation and dialysis, respectively. Characterization studies were carried out by using catechol, 4-methyl catechol, pyrogallol and caffeic acid as 0.05M/ pH:7.2/ 25°C; 0.2M/ pH:4.5/ 10°C; 0.01M/ pH:6.8/ 5°C and 0.2M/ pH:8.5/ 10°C, respectively. The kinetic constants of Vmax and KM were calculated for the same substrates as 17219.97 U/(mL*min) and 11.67mM; 7309.72 U/(mL*min) and 5mM; 12580.12 U/(mL*min) and 3.74mM; 12100.41 U/(mL*min) and 6.25 mM, respectively. Catechol gave the highest Vmax value when compared to others. In the second step, purification was performed by using Sepharose 4B-L-Tyrosine-p-amino benzoic acid and Sepharose 6B-L-Tyrosine-p-amino benzoic acid affinity gels. A single band of approximately as 50-55 kDa was observed in SDS-PAGE and Native-PAGE. 90 and 10.2 purification folds were obtained for Prunus insititia PPO by the reference Sepharose-4B-L-Tyrosine-p-aminobenzoic acid and original Sepharose-6B-L-Tyrosine-p-aminobenzoic acid gels, respectively. PPO enzyme purification from Prunus insititia by affinity chromatography has not been investigated in literature yet.

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Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems

Cited by 53 publications

References 237 publications

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis viniferaL.)

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis viniferaL.)

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

Purification and Characterization of Polyphenol Oxidase Enzyme from Damson Plum (Prunus insititia) by Spectrophotometrically

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