Mitochondrial Preparations from Flowers

Hulme, A. C.; Jones, J. D.; Wooltorton, L. S. C.

doi:10.1038/201795a0

Cited by 27 publications

(13 citation statements)

References 6 publications

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“…The anion-exchange resin (AG2-8X) was known to remove apple endogenous phenolic compounds efficiently during extraction due to its ability to complex with phenolic compounds through hydrophobic, ionic, and hydrogen-bonding mechanisms (Smith and Montgomery, 1985;Loomis, 1974). Hulme et al (1964) found that mitochondrial preparations from apple peel in the absence of PVP contained highly active PPO, while in the presence of PVP the PPO activity was considerably reduced.…”

Section: Resultsmentioning

confidence: 99%

Potential purification and some properties of Monroe apple peel polyphenol oxidase

Zhou¹,

Smith²,

Lee³

1993

J. Agric. Food Chem.

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Section: Resultsmentioning

confidence: 99%

Potential purification and some properties of Monroe apple peel polyphenol oxidase

Zhou¹,

Smith²,

Lee³

1993

J. Agric. Food Chem.

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“…Polyvinylpyrrolidone. Polyvinylpyrrolidone has been used to preserve fruit mitochondria during their isolation from tissues rich in polyphenols (Jones & Hulme, 1961;Hulme, Jones & Wooltorton, 1964). There is some uncertainty as to how it acts, but recent evidence suggests that it inhibits apple o-diphenol oxidase (Harel, Mayer & Shain, 1964).…”

mentioning

confidence: 99%

The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced

Ws¹

1966

Biochemical Journal

188

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1. Partially purified preparations of tobacco-leaf o-diphenol oxidase (o-quinol-oxygen oxidoreductase; EC 1.10.3.1) oxidize chlorogenic acid to brown products, absorbing, on average, 1.6atoms of oxygen/mol. oxidized, and evolving a little carbon dioxide. 2. The effect of benzenesulphinic acid on the oxidation suggests that the first stage is the formation of a quinone; the solution does not go brown, oxygen uptake is restricted to 1 atom/mol. oxidized, and a compound is produced whose composition corresponds to that of a sulphone of the quinone derived from chlorogenic acid. 3. Several other compounds that react with quinones affect the oxidation of chlorogenic acid. The colour of the products formed and the oxygen absorbed in their formation suggest that the quinone formed in the oxidation reacts with these compounds in the same way as do simpler quinones. 4. Some compounds that are often used to prevent the oxidation of polyphenols were tested to see if they act by inhibiting o-diphenol oxidase, by reacting with quinone intermediates, or both. 5. Ascorbate inhibits the enzyme and also reduces the quinone. 6. Potassium ethyl xanthate, diethyldithiocarbamate and cysteine inhibit the enzyme to different extents, and also react with the quinone. The nature of the reaction depends on the relative concentrations of inhibitor and chlorogenic acid. Excess of inhibitor prevents the solution from turning brown and restricts oxygen uptake to 1 atom/mol. of chlorogenic acid oxidized; smaller amounts do not prevent browning and slightly increase oxygen uptake. 7. 2-Mercaptobenzothiazole inhibits the enzyme, and also probably reacts with the quinone; inhibited enzyme is reactivated as if the inhibitor is removed as traces of quinone are produced. 8. Thioglycollate and polyvinylpyrrolidone inhibit the enzyme. Thioglycollate probably reduces the quinone to a small extent.

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“…Figure 2. Effect of incubation time on aldrin epoxidation by root extracts of peas (Alaska Wilt Resistant) and beans (Dwarf Horticulture) prepared with 0.25 g of Polyclar AT per gram of tissue used by several investigators to demonstrate the presence of various enzyme activities in plant tissues (Hulme et al, 1964;Jones et al, 1965;Kleinhofset al, 1967;Frear et al, 1969). Data presented in Table II show the effect of the addition of Polyclar AT to the extraction medium on the aldrin epoxidation activity of crude root extracts of peas and beans.…”

Section: Resultsmentioning

confidence: 99%

Oxidative metabolism of aldrin by subcellular root fractions of several plant species

Hm¹,

Rf²,

Hw³

1972

J. Agric. Food Chem.

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Mitochondrial Preparations from Flowers

Cited by 27 publications

References 6 publications

Potential purification and some properties of Monroe apple peel polyphenol oxidase

Potential purification and some properties of Monroe apple peel polyphenol oxidase

The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced

Oxidative metabolism of aldrin by subcellular root fractions of several plant species

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