Purification and Characterization of the Main Isozyme of Polyphenol Oxidase in Mung Bean (<i>Vigna mungo</i>) Seedlings

Takeuchi, Wakako; Takahashi, Hikaru; Kojima, Mineo

doi:10.1271/bbb.56.1134

Cited by 10 publications

(10 citation statements)

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“…The M r of the purified enzyme was estimated to be 120 ( 3.0 kDa (Figure 6 inset) and is in close agreement to a general molecular weight of 110.0 kDa for most plant PPOs (Mayer and Harel, 1979). The size of field bean PPO is similar to that reported for pineapple fruit (Das et al, 1997), oilbean (Chilaka et al, 1993), yam (Anosike and Ayaebene, 1982), and cocoyam (Anosike and Ojimelukwe, 1982) but was larger than that reported for broad bean leaf PPO (Flurkey, 1989), tomato, potato, carrot, and mung bean seedling PPO (Takeuchi et al, 1992).…”

Section: Molecular Weight Determinationsupporting

confidence: 84%

“…The mature form of PPO from leguminous plants has been purified to apparent homogeneity from only broad bean leaf (Ganesa et al, 1992), mung bean leaf (Shin et al, 1997), and mung bean seedlings (Takeuchi et al, 1992). We report the purification and characterization tropolone competitive 5.8 × 10 -7 potassium metabisulfite competitive 5.5 × 10 -6 ascorbic acid competitive 7.5 × 10 -6 cysteine-HCl competitive 1.95 × 10 -2 of a PPO from a legume seed.…”

Section: Discussionmentioning

confidence: 99%

“…The purified PPO electrophoresed as a single peak by capillary electrophoresis in pH 8.3 at 20 mbar pressure ( Figure 5), confirming the presence of a single isoform. Several bands of PPO activity were found in the crude extracts of mung bean seedlings (Takeuchi et al, 1992) of which the major isozyme had a pI of 5.4. The release of a single amino-terminal amino acid, asparagine, of both the native enzyme and the denatured enzyme indicated the enzyme to be homogeneous.…”

Section: Criteria Of Homogeneitymentioning

confidence: 99%

“…However, among the leguminous plants, reports are available only on the PPO of broad bean leaves (Vicia faba L) (Ganesa et al, 1992), mung bean leaf (Vigna radiata), and seedlings (Vigna mungo) (Shin et al, 1997;Takeuchi et al, 1992). In this laboratory during the affinity purification of a glucose-mannose-specific lectin from field bean (Dolichos lablab) seeds, severe browning of the extracts was observed.…”

Section: Introductionmentioning

confidence: 95%

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Purification and Characterization of a Polyphenol Oxidase from the Seeds of Field Bean (Dolichos lablab)

Paul

Gowda

2000

J. Agric. Food Chem.

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The polyphenol oxidase from field bean (Dolichos lablab) seeds has been purified to apparent homogeneity by a combination of ammonium sulfate precipitation, DEAE-Sephacel chromatography, phenyl agarose chromatography, and Sephadex G-200 gel filtration. The purified enzyme has a molecular weight of 120 +/- 3 kDa and is a tetramer of 30 +/- 1.5 kDa. Native polyacrylamide gel electrophoresis of the purified enzyme revealed the presence of a single isoform with an observed pH optimum of 4.0. 4-Methyl catechol is the best substrate, followed by catechol, and L-3,4-dihydroxyphenylalanine, all of which exhibited a phenomenon of inhibition by excess substrate. No activity was detected toward chlorogenic acid, catechin, caffeic acid, gallic acid, and monophenols. Tropolone, both a substrate analogue and metal chelator, proved to be the most effective competitive inhibitor with an apparent K(i) of 5.8 x 10(-)(7) M. Ascorbic acid, metabisulfite, and cysteine were also competitive inhibitors.

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Section: Molecular Weight Determinationsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Criteria Of Homogeneitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

See 2 more Smart Citations

Purification and Characterization of a Polyphenol Oxidase from the Seeds of Field Bean (Dolichos lablab)

Paul

Gowda

2000

J. Agric. Food Chem.

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“…In this study, we examined the effect of heat-shock treatment on the browning of mung bean sprouts. Mung bean sprouts are known to contain both polyphenol oxidase (PPO; EC 1.10.3.1) (Takeuchi et al, 1992;Shin et al, 1997) and polyphenols (Strack et al, 1985). Their browning process is thought to be caused by enzymatic oxidation of these polyphenols or enzymatic browning (Mathew and Parpia, 1971;Martinez and Whitaker, 1995), but there is little report on the browning of mung bean sprouts during storage.…”

Section: Introductionmentioning

confidence: 99%

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Nishimura

Sameshima

Joshita

et al. 2012

FSTR

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Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50℃ for 60 s as heat-shock treatment and then stored at 8℃ for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.

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Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p‐chlorophenol by immobilized peroxidase

Basha

Rao

2017

J Sci Food Agric

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Purification and Characterization of the Main Isozyme of Polyphenol Oxidase in Mung Bean (Vigna mungo) Seedlings

Cited by 10 publications

References 0 publications

Purification and Characterization of a Polyphenol Oxidase from the Seeds of Field Bean (Dolichos lablab)

Purification and Characterization of a Polyphenol Oxidase from the Seeds of Field Bean (Dolichos lablab)

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p‐chlorophenol by immobilized peroxidase

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