Selected Properties of Polyphenol Oxidase Obtained from Ispir Sugar Bean

Şakiroğlu, Halis; Yılmaz, Ercan; Erat, Mustafa; Öztürk, Ahmet Emin

doi:10.1080/10942912.2011.584258

Cited by 8 publications

(8 citation statements)

References 40 publications

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“…Catechol and 4-MTC are common substrates for determining the activity of PPO isolated from different food and plant sources. [7,10,[13][14][15][16]18,29] The Michaelis-Menten constant (K m ) and maximum reaction velocity (V max ) values for the diphenolase activity of PsPPO were determined using five substrates (4-MTC, catechol, hydrocaffeic acid, catechin, and epicatechin) at seven different concentrations and under optimum analysis conditions. The Lineweaver-Burk double reciprocal plots of 1/V and 1/[S] concentration ( Table 3, Fig.…”

Section: Substrate Specificity and Enzyme Kineticsmentioning

confidence: 99%

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

Baltaş

Pakyildiz

Can

et al. 2017

International Journal of Food Properties

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Polyphenol oxidase (PPO) enzyme was extracted from Prunus spinosa L. subsp. dasyphylla plum, partially purified by acetone precipitation, and its biochemical properties were investigated. Different substrates (p-coumaric acid, L-tyrosine, p-hydroxyphenyl propionic acid (PHPPA), catechol, 4methylcatechol (4-MTC), hydrocaffeic acid, gallic acid, quercetin, catechin, and epicatechin) were analysed to determine their affinities with Prunus spinosa PPO (PsPPO). The substrate specificity was in the following order: 4-MTC > catechol > hydrocaffeic acid > catechin > epicatechin. 4-MTC was the most suitable substrate (K m = 0.97 mM and V max = 4753 U/mg protein). The optimal pH values were 7.0 for 4-MTC and catechol, 5.0 for catechin and epicatechin, and 4.0-6.0 for hydrocaffeic acid. Optimal temperatures were 40°C for 4-MTC, 30°C for catechol, and 60°C for catechin, epicatechin, and hydrocaffeic acid. In the inhibition tests, the most potent inhibitor was found to be sodium metabisulphite (IC 50 = 0.01 mM), followed by ascorbic acid, thiourea, benzoic acid, L-cysteine, and sodium azide. Approximately 80 and 75% of the diphenolase activity was conserved at pH 5.0 and 7.0, respectively, at 4°C after 7 d incubation. Moreover, native polyacrylamide gel electrophoresis (Native-PAGE) of the enriched extract revealed the presence of at least six bands with PPO activity, suggesting the existence of different PPO isoforms. However, the oxidation of diphenol related to browning significantly, so the data obtained in this research provided a basis for the prevention of enzymatic browning of Prunus spinosa during processing. High-performance liquid chromatography (HPLC) revealed the plum extract contained protocatechuic acid, p-OH benzoic acid, vanillic acid, syringic acid, epicatechin, p-coumaric acid, and luteolin.

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Section: Substrate Specificity and Enzyme Kineticsmentioning

confidence: 99%

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

Baltaş

Pakyildiz

Can

et al. 2017

International Journal of Food Properties

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“…Several studies have shown that the enzymatic browning in fruits and vegetables are associated with polyphenol content and PPO activity [17][18][19]. The catalytic reactions of the oxidative enzymes, PPO, have been studied in fruits and vegetables from several decades ago [20][21][22][23]. PPO activity can be monitored by oxygen consumption or spectrophotometrically using a variety of substrates such as 4-methylcatechol, 3, 4dihydroxyphenylacetic acid, 4-tert-butylcatechol, pyrogallol, pyrocatechol, and chlorogenic acid [18].…”

Section: Introductionmentioning

confidence: 99%

HPLC-UV Standard Phenolic Constituents of African Bush Mango (Irvingia gabonensis) and Molecular Docking on Polyphenol Oxidases

Adeseko

Sanni

Salawu

et al. 2019

JALSI

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Introduction: Irvingia gabonensis belongs to the Irvingiaceae plant family and commonly known as the African bush mango, wild mango, Dika nut and Manguier sauvage. The fruits of I. gabonensis are edible and their use in traditional medicine has been reported for the treatment of diabetes, diarrhea, wound ulcer, hepatic disorder, microbial infections, and inflammatory pains. Aim: This study aimed to identify the standard phenolic contents of I. gabonensis fruit pulp and peel extracts and investigate the bind energy on polyphenol oxidase in order to know why browning of I. gabonensis fruit is often rapidly occur and how to prevent it with suitable inhibitor in an industrial processing. Results: The phenolics that were identified include ellagic acid, cinnamic acid, gallic acid, 3-friedelanone, lupeol, kaempferol, quercetin, alpha-curcumene and zingiberene. The two PPO from Solanum lycopersicum (PDB ID: 6HQI) and Mangifera indica (PDB: D2XZ13_model) have different binding energies across the ligands with highest score by 3-friedelanone (-14.3 and -16.1 kcal/mol respectively), followed by lupeol (-13.9 and -14.6 kcal/mol respectively). The differences in the binding energies across the plant PPOs could be due to variation in the amino acid composition and more importantly the amino acid residues that participate in the catalytic and allosteric activities Conclusion: This study has shown the reason behind rapid browning that usually occur in I. gabonensis and more importantly, the need for effective edible inhibitors of PPO.

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“…The maximum activity for most of vegetables and fruits is obtained at or near neutral pH value (Sakiroglu et al, 2013). As shown in Figures 1 and 2, optimum pH and temperature values were determined as pH 7.0 and 50 °C, respectively using the catechol as substrate.…”

Section: Effect Of Ph and Temperaturementioning

confidence: 99%

“…As shown in Figures 1 and 2, optimum pH and temperature values were determined as pH 7.0 and 50 °C, respectively using the catechol as substrate. The previous studies also raported that optimum pH values were 7.0 for Amasya apple (Dktay et al, 1995), parsley (Lin et al, 2016), Yali pear (Zhou & Feng, 1991), cocoa (Lee et al, 1991), artichoke (Dogan et al, 2005), Jackfruit (Tao et al, 2013), pH 7.2 for Barbados cherry (Kumar et al, 2008), pH 5.5 for ispir sugar bean (Sakiroglu et al, 2013) and pH 5.4 for Ataulfo mango (Cheema & Sommerhalter, 2015), using catechol as a substrate. Diwakar (2015) also found a similar result with Cinnamomum tamala obtaining the optimum pH and temperature values of 7.0 and 50 °C, respectively.…”

Section: Effect Of Ph and Temperaturementioning

confidence: 99%

“…PPD characteristics have been studied in a wide variety of plants such as apple (Janovitz-Klapp et al, 1990;Aydin et al, 2015), apricot (Arslan et al, 1998), banana (Ünal, 2007), potato (Lourenço et al, 1992), netle (Gülçin et al, 2005), broccoli (Gawlik-Dziki et al, 2007), peppermint (Kavrayan & Aydemir, 2001), ispir sugar bean (Sakiroglu et al, 2013), eggplant (Mishra et al, 2012) and Ataulfo mango (Cheema & Sommerhalter, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Purification and characterization of polyphenol oxidase from purslane

Güven

Bekler

et al. 2017

Food Sci. Technol

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The polyphenol oxidase (PPD) is an enzyme that is responsible for the enzymatic browning of fruits and vegetables. This is generally undesired process and need to be prevented in food technology. PPD from purslane was purified, characterised and the kinetic parameters for three substrates namely, catechol, L-Dopa and 4-methylcatechol were determined. The optimum pH and temperature values were found to be pH 7.0 and 50 °C, respectively using the catechol as substrate. The apparent molecular weight of the PPD from purslane was determined as high as 163 kDa by partially denaturing SDS-PAGE. Moreover, the inhibition kinetics of the purified PPD were determined, using both synthetic and natural inhibitors. Among inhibitors tested, ascorbic acid was the most effective inhibitor with the lowest Ki value of 0.36 mM. This is the first study on the purification and characterisation of PPD from purslane (Portulaca oleracea) that may provide new insight into how to overcome the enzymatic browning.Keywords: Portulaca oleracea; polyphenol oxidase; purification; kinetics; inhibitors.Practical Applications: Understanding inhibition mechanism of PPD may provide insight into plant browning in food industry.

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Selected Properties of Polyphenol Oxidase Obtained from Ispir Sugar Bean

Cited by 8 publications

References 40 publications

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

HPLC-UV Standard Phenolic Constituents of African Bush Mango (Irvingia gabonensis) and Molecular Docking on Polyphenol Oxidases

Purification and characterization of polyphenol oxidase from purslane

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