Purification of polyphenol oxidase from borage ( Trachystemon orientalis L.) by using three-phase partitioning and investigation of kinetic properties

Alıcı, Esma Hande; Arabacı, Gülnur

doi:10.1016/j.ijbiomac.2016.09.070

Cited by 51 publications

(25 citation statements)

References 31 publications

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“…The kinetic of the oxidation of pyrogallol by Tedala PPO as a function of the pH (Fig.1) showed only one peak of optimal activity at value pH = 6 ,either side of this pH, there is a decrease in enzyme activity which can be explained by modification of interactions affinity between the active site of the enzyme and substrate via changes in the degree of ionization of pyrogallol and / or amino acid residues of the active site [7]. Our results are similar to the value of pH found for the PPO of Ataulfo mango (Mangifera indica) [13] and different from the optimum pH of boorage PPO (Trachystemon orientalis L.) [14].…”

Section: A Effect Of Phsupporting

confidence: 76%

Thermal Inactivation Study of Partially Purified PPO from Algerian Dates (Phoenix dactylifera L cv Tedala ) using Pyrogallol as Substrate

2018

PIET-18,PABEMS-18,MEHSS-18 &Amp; LBEIS-18 Sept. 17-19, 2018 Paris (France)

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This study investigated the stability and thermal inactivation of Tedala PPO using pyrogallol as substrate in range of temperature between 60 and 75°C.The kinetic of Tedala PPO inactivation by temperature followed a biphasic model .The D values during thermal inactivation varied from 1771,21 to 1,7 min for Tedala PPO and the corresponding Z values and activation energy (Ea) were 6,6 °C and 334,3 kJ/mol and 4,8°C and 458,7kJ/mol for both heat sensitive and heat stable fractions ,respectively. Likewise To understand therefore the behavior of enzyme with increase of temperature,the thermodynamic study was carried out and their parameters (ΔH, ΔG and ΔS) were calculated.

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Section: A Effect Of Phsupporting

confidence: 76%

Thermal Inactivation Study of Partially Purified PPO from Algerian Dates (Phoenix dactylifera L cv Tedala ) using Pyrogallol as Substrate

2018

PIET-18,PABEMS-18,MEHSS-18 &Amp; LBEIS-18 Sept. 17-19, 2018 Paris (France)

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“…Mahoonak, 2016). It was reported that the optimum pH of borage PPO enzyme was 5.0 for 4-methylcatechol, 5.5 for caffeic acid and 7.5 for catechol and pyrogallol (Alici & Arabaci, 2016). The optimum pH of cape gooseberry PPO was found to be 5.5 for catechol and 5.0 for chlorogenic acid (Bravo et al, 2016).…”

Section: Ph Optimum Temperature Optimum and Thermostabilitymentioning

confidence: 97%

Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

Peng

et al. 2019

CyTA - Journal of Food

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Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme activity were analysed. The results showed that PPO activity improved by 4.58-fold through the DEAE-Sepharose and Superdex G-75 purification technique, which reached electrophoretic purity. The enzyme molecular weight was estimated to be 32 kDa. The optimum pH and temperature values of PPO were 6.0 and 35°C, respectively, and it was not thermostable at higher temperatures. PPO had the highest substrate affinity towards catechol (Km = 27.82 mmol/L and Vmax = 1.464 △A/ min). The most effective inhibitor was L-cysteine followed by ascorbic acid and sodium sulfite. Purificación y caracterización de la polifenol oxidasa (PPO) obtenida del ñame de agua (Dioscorea alata) RESUMEN La polifenol oxidasa (PPO) es responsable del pardeamiento enzimático de frutas y verduras; por lo tanto, tiene efectos negativos en la calidad de los alimentos. En el presente estudio se extrajo y se purificó con éxito la PPO proveniente del ñame de agua, y se analizaron sus características y los inhibidores de la actividad enzimática. En este sentido, los resultados indicaron que la actividad de la PPO mejoró 4.58 veces al emplear la técnica de purificación DEAE-Sepharose y Superdex G-75, que alcanzó la pureza electroforética. El peso molecular de la enzima se estimó en 32 kDa. Los valores óptimos de pH y temperatura de la PPO fueron 6.0 y 35°C, respectivamente, constatándose que no era termoestable a temperaturas más altas. La PPO mostró mayor afinidad de sustrato hacia el catecol (Km = 27.82 mmol/L y Vmax = 1.464 △A/min). Su inhibidor más efectivo fue la L-cisteína, seguida por el ácido ascórbico y el sulfito de sodio.

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“…In Turkey, it is popularly known as Galdirek, Kaldirik, Hodan, Kalduruk (Bolu), Tamara (Trabzon), Burgi (Artvin) and Zilbit, Ispit (Zonguldak). The plant is chiefly found in the West Caucasia and Black Sea regions and is consumed as a vegetable in Istanbul and other regions of the Black Sea (13,14). A concoction of their fresh roots is used like a tonic on the skin against rheumatism and/or for the healing of inflamed wounds (15).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity, Total Phenol and Total Flavonoid Contents of Trachystemon orientalis (L.) G. Don

Saçan¹

2019

Eur J Biol

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For many years, plants have been considered a source of alternative medicine and are used for the treatment of several diseases. These medicinal plants are excellent sources of phytochemicals and antioxidant activity. Trachystemon orientalis (L.) G. Don (Boraginaceae) originates from East Bulgaria but can be found mostly in West Caucasia and the Black Sea region of Turkey. Its flowering branches, rhizomes, and leaves are used as food. Materials and Methods: The antioxidant activity of a T. orientalis aqueous infusion was investigated using various antioxidant tests, such as reducing power and radical scavenging activity. The phenolic and flavonoid contents were also determined. Results were compared with natural and synthetic antioxidants. Results: The results demonstrated that T. orientalis (L.) is a good source of antioxidants. Conclusion: This study suggested that T. orientalis extract can be considered a useful natural antioxidant source because of its flavonoid, phenolic, and anthocyanin contents. The food and cosmetic industries might employ T. orientalis extract as an alternative additive to other highly toxic synthetic antioxidants.

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Purification of polyphenol oxidase from borage ( Trachystemon orientalis L.) by using three-phase partitioning and investigation of kinetic properties

Cited by 51 publications

References 31 publications

Thermal Inactivation Study of Partially Purified PPO from Algerian Dates (Phoenix dactylifera L cv Tedala ) using Pyrogallol as Substrate

Thermal Inactivation Study of Partially Purified PPO from Algerian Dates (Phoenix dactylifera L cv Tedala ) using Pyrogallol as Substrate

Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

Antioxidant Activity, Total Phenol and Total Flavonoid Contents of Trachystemon orientalis (L.) G. Don

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