Purification and characterization of polyphenol oxidase from purslane

Güven, Reyhan Gül; Güven, Kemal; Bekler, Fatma Matpan; Acer, Ömer; Alkan, Hüseyin; Doğru, Mehmet

doi:10.1590/1678-457x.03216

Cited by 14 publications

(10 citation statements)

References 41 publications

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“…Some PPO molecular weight values reported from various sources are 20, 45 and 64 kDa for royal date fruits (Farouk et al ., 2020), 50 kDa for potato (Bayrak et al ., 2019); and 53.22 kDa for African bush mango ( Irvingia gabonensis ) fruit peel (Adeseko et al ., 2021). These are similar, yet differ from those of purslane PPO (163 kDa) (Gul‐Guven et al ., 2017) and fennel seeds PPO (27.8 kDa) (Yonca et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

Teng

Liu

Zeng

et al. 2021

Int J of Food Sci Tech

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Polyphenol oxidase (PPO) plays an important role in tea production, and there are many studies on the enzymatic synthesis of theaflavins using PPO; however, using a purified PPO isozyme (PPOI) instead of a crude PPO enzyme to obtain monomeric theaflavin in vitro is a novel approach that has rarely been previously reported. In the present study, a tea PPOI was purified and used for the enzymatic synthesis of theaflavin monomers. Tea leaf PPOI was purified 12.90-fold, with recovery yield of 1.30% via the sequential use of precipitation with 30%À80% saturated (NH 4 ) 2 SO 4 , Q-Sepharose Fast Flow anion exchange chromatography and Sephadex G-75 gel filtration chromatography. Subsequently, PPOI was used in the enzymatic synthesis of theaflavins: under various pH, temperatures, reaction times and catechin substrate composition and concentration, only the amount of theaflavin components produced was changed, and no other theaflavin component apart from the theaflavin monomer was produced. These results highlight the importance of monomeric theaflavin synthesis using purified PPOI isozyme and provide insight into PPO in the context of tea production.

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Section: Resultsmentioning

confidence: 99%

In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

Teng

Liu

Zeng

et al. 2021

Int J of Food Sci Tech

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“…PPO assay was performed with catechol substrate. Fractions having PPO activity were stored at 4°C for further experiments (Karakus and Pekyardimci, 2009;Guven et al 2017).…”

Section: Gel Filtration Chromatographymentioning

confidence: 99%

Evaluation of Anti-Inflammatory, Analgesic and Antipyretic Activities of Salsola Imbricata Forssk in Rats

2020

THE JAPS

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Polyphenol oxidases (PPOs) are copper containing enzymes that play a significant role in the browning of fruits and vegetables by catalyzing hydroxylation and oxidation reactions. Currently, PPO gained significant interest of the researchers due to its potential applications in food, paper, pulp and, textile industries and also in pharmaceuticals. The present study was designed to purify and characterized PPO isoforms from fresh banana fruit pulp. The three novel active PPO isoforms (65 kDa, 45 kDa, 28 kDa) were detected by gel filtration chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The purified isoforms were further studied for the optimum pH (6.5), temperature (40°C), Michaelis constant (Km) and maximum reaction velocity (Vmax). The N-terminal microsequencing was performed on applied biosystem's pulse liquid protein sequencer and was found to be 28 kDa (Alanine, proline, asparagine, serine, arginine) and 45 kDa (Alanine, proline, isoleucine, alanine, proline). Sequences were aligned by CLUSTALW and showed significant similarity with previously reported banana PPOs.

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“…PPO has been isolated and purified from different fruits and vegetables, such as apple (Liu et al., 2015), mango (Palma‐Orozco et al., 2014), apricot (Derardja et al., 2017), and purslane (Guven et al., 2017). Thus far, PPO extracts from many grape varieties such as Victoria grapes (Rapeanu et al., 2006), Thompson seedless grapes (Zheng et al., 2012), and Airen grapes (Valero et al., 1988) have been characterized.…”

Section: Introductionmentioning

confidence: 99%

Effects of Guankou grape polyphenol oxidase on enzymatic browning

Wang

Yuan

Yang

et al. 2021

Food Processing Preservation

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Guankou grape is a hybrid grape variety (Vitis vinifera × Vitis labrusca) termed for Guankou countryside in Jianshi county of Hubei province, China, where this grape is native. This grape is widely planted in Guankou countryside due to their large, compact, and fragrant clusters. With the expansion of the planting area, farmers were presented with a new problem of unsalable grapes. Thus, we need to produce the deep-processing products such as grape juice and wine to achieve of this distinctive grape variety for full use. However, the juice yield of the grape is often low, and oxidative browning is rapid during conventional winemaking. Therefore, the problem of low juice yield for this grape was initially circumvented by macerating the juice with the skin, which prolongs the maceration time and improves the juice yield (Wang et al., 2017). However, rapid browning cannot be solved via the use of SO 2 (40-60 mg/L), which is normally required for producing white wine. Enzymatic reactions primarily fuel this reaction, and most browning in fruits is caused by polyphenol oxidase (PPO;Taranto et al., 2017).

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Purification and characterization of polyphenol oxidase from purslane

Cited by 14 publications

References 41 publications

In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf

Evaluation of Anti-Inflammatory, Analgesic and Antipyretic Activities of Salsola Imbricata Forssk in Rats

Effects of Guankou grape polyphenol oxidase on enzymatic browning

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