Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

Amaki, Kanako; Saito, Eri; Taniguchi, Kumiko; Joshita, Keiko; Murata, Masatsune

doi:10.1271/bbb.100444

Cited by 57 publications

(40 citation statements)

References 15 publications

(19 reference statements)

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“…Phenolase, browning substrates (phenolic compounds), and O 2 are three important components involved in the enzymatic browning of fruit. Studies have indicated that the immediate cause of fruit browning is the enzymatic reaction of phenolic compounds . The enzymatic reaction of phenolic compounds is primarily catalysed by PPO .…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Previous studies found that polyphenol oxidase (PPO) and phenolic compounds are key factors in the development of peel browning (PB) . Normally, the PPO and phenolic compounds separate in different cell compartments . However, oxidative stress resulting from low‐temperature storage can cause cell membrane damage because the constant stress of reactive oxygen species (ROS) results in less energy being available to maintain membrane integrity.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Proteomic analysis of peel browning of ‘Nanguo’ pears after low‐temperature storage

Wang

Zhou

et al. 2016

J Sci Food Agric

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Proteomic analysis of peel browning of ‘Nanguo’ pears after low‐temperature storage

Wang

Zhou

et al. 2016

J Sci Food Agric

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“…Previous studies have reported that the browning phenomenon is usually attributed to the enzymatic reaction of the phenolic compounds, causing the formation of quinines [32]–[34], such as chlorogenic acid, which is oxidized to chlorogenic acid quinine by PPO. Meanwhile, peroxidase (POD) is also able oxidize a wide range of phenolic compounds to produce ortho-diquinones [35]–[36].…”

Section: Discussionmentioning

confidence: 99%

Molecular Analysis of the Processes of Surface Brown Spot (SBS) Formation in Pear Fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by De Novo Transcriptome Assembly

Liu

Xue

et al. 2013

PLoS ONE

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Browning disorder, which usually occurs post-harvest in pears subjected to long-term storage, can cause browning of the pear flesh and/or core. In 2011, investigators in China found a novel type of brown spot (designated as surface brown spot, SBS) in pre-harvest ‘Dangshansuli’ pears (Pyrus bretschneideri Rehd.). SBS has a large impact on the exterior quality of the pears. Interestingly, the brown coloration was only found on the peel and not the flesh or the core. In this paper, de novo transcriptome analysis of the exocarp of pears with SBS using Illumina sequencing showed that SBS up-regulated the expression of genes related to oxidative phosphorylation, phenolic compound synthesis and polyphenoloxidase (PPO), and SBS was associated with inhibition of primary and secondary metabolism genes. Ca2+-sensor proteins might be involved in the signal transduction that occurs during the process of SBS formation, and this signaling is likely to be regulated by H2O2, abscisic acid (ABA) and gibberellic acid (GA3). Phytohormone and mineral element analyses confirmed that GA3, ABA, H2O2 and Ca2+ contribute to SBS formation. In addition to the seasonal characteristics, low levels of O2 and Ca2+ in the fruit are potential causes of the browning response due to exposure to oxidative stress, oxidative-reductive imbalance and the accumulation of reactive oxygen species (ROS), which affected the membrane integrity. Disruption of the membranes allows for PPO and phenolic compounds to come into contact, and the phenolic compounds are oxidized to form the browning pigments.

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“…The capability of the laccase preparations to oxidize phenols was illustrated by the kinetic investigation of some polyphenols, previously shown to be present in apple juice [28][29][30].…”

Section: Introductionmentioning

confidence: 99%

Preparation of immobilized Trametes pubescens laccase on a cryogel-type polymeric carrier and application of the biocatalyst to apple juice phenolic compounds oxidation

Stanescu

Gavrilaș

Ludwig

et al. 2012

Eur Food Res Technol

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A new biocatalyst was prepared by the immobilization of a Trametes pubescens laccase, into a wide-pore poly(vinyl alcohol) cryogel. The known enzyme was produced and puriWed by the previously described procedure. The resulted laccase (yield 40%) has an activity of 46.4 U mg ¡1 and 12.51 mg mL ¡1 protein content. The enzyme was subsequently immobilized in a functionalized macroporous cryogel beads by a covalent immobilization technique. The time dependence of the immobilization process and the enzyme loading of the carrier material (5.2 mg g ¡1 cryogel) were determined by measuring the decrease of protein amount in the enzyme solution. In conversion experiments, a higher stability of the immobilized biocatalyst compared to the free enzyme was evidenced. Steady-state kinetic characterization of four phenols (catechol, caVeic and chlorogenic acids, and catechin) has been performed with free and immobilized laccase, the catalytic parameters being determined and compared. The eVect of both laccases (free and immobilized) on the phenol content of retailed apple juice samples, having the same initial composition, was also investigated by working in batch conversion. The variation in phenolic compound content has been compared with that of an untreated apple juice sample having initially the same content of phenolic compounds. A number of advantages resulted in using the immobilized laccase for the apple juice treatment (conservation to some extent of enzyme activity, higher content of phenols preserved, easy separation of the enzyme from the apple juice, therefore avoiding the possible unhealthy eVects due to the remaining protein, etc.).

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Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

Cited by 57 publications

References 15 publications

Proteomic analysis of peel browning of ‘Nanguo’ pears after low‐temperature storage

Proteomic analysis of peel browning of ‘Nanguo’ pears after low‐temperature storage

Molecular Analysis of the Processes of Surface Brown Spot (SBS) Formation in Pear Fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by De Novo Transcriptome Assembly

Preparation of immobilized Trametes pubescens laccase on a cryogel-type polymeric carrier and application of the biocatalyst to apple juice phenolic compounds oxidation

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