Soluble and bound peroxidases from papaya fruit

Silva, Elisete da; Lourenço, Euclides J.; Neves, Valdir Augusto

doi:10.1016/0031-9422(90)85401-z

Cited by 38 publications

(37 citation statements)

References 19 publications

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“…7) revealed patterns similar to that followed by catalase. These results are supported by the observations on tomato (Andrews et al, 2004) and papaya (Silva et al, 1990) in which these activities were low at greenish stage, increased during ripening and then gradually fell as the fruit turned to over ripe stage. A continuous decrease in POX and APX has been reported during ripening of tomato (Mondal et al, 2004) and orange (Huang et al, 2007) fruits, during flower transition in Arabidopsis thaliana (Ye et al, 2000) and during maturation of phyllodes in Acacia mangium (Yu and Ong, 2000).…”

Section: Indices Of Lipid Peroxidationsupporting

confidence: 84%

Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Mondal

Malhotra

Jain

et al. 2009

Physiol Mol Biol Plants

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Two varieties of guava viz., L-49 and Hisar Safeda differing in their shelf lives were analyzed for various components of oxidative stress and of enzymatic and non-enzymatic antioxidative system at different stages of fruit ripening. Indices of oxidative stress viz., lipoxygenase activity, malondialdehyde value and H 2 O 2 content increased throughout during ripening in both the varieties. The extent of oxidative stress was more pronounced in Hisar Safeda (shelf life 3-4 days) than in L-49 (shelf life 7-8 days). Except for superoxide dismutase, activities of all other antioxidative enzymes viz., catalase, peroxidase, ascorbate peroxidase and glutathione reductase increased up to color turning stage and decreased thereafter. Superoxide dismutase activity, however, increased upto ripe stage followed by a decline. Contents of ascorbic acid and glutathione (total, oxidized and reduced) were found to be the maximum at turning and mature stage, respectively. It is inferred that ripening of guava fruit is accompanied by a progressive increase in oxidative/ peroxidative stress which induces antioxidant system but not until later stages of ripening. Over-accumulation of ROS due to dysfunctioning of ROS scavenging system at later stages of fruit ripening appears to be responsible for loss of tissue structure as observed in ripened and over-ripened fruits.

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Section: Indices Of Lipid Peroxidationsupporting

confidence: 84%

Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Mondal

Malhotra

Jain

et al. 2009

Physiol Mol Biol Plants

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“…Peroxidase from plants is an iron-containing enzyme, generally of broad substrate specificity, which occurs in multiple molecular forms and is present in most fruits and vegetables investigated in soluble and bound forms (ionically and covalently bound) whose catalytic properties are influenced by variety or/and cultivar, growth and physiological stages. Changes in peroxidase activity during fruit ripening have been the subject of many studies (Gorin & Heidema, 1976;Rhotan & Nicolas, 1989;Silva et al, 1990;Miesle et al, 1991;Khan & Robinson, 1993a). Although this class of enzyme has been extensively studied, the physiological function of its individual members is only partially understood.…”

Section: Introductionmentioning

confidence: 99%

Peroxidase from peach fruit: thermal Stability

Neves

Lourenço

1998

Braz. arch. biol. technol.

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“…Similarly highest activities were shown in case of tobacco leaf at 70°C, (Silva et al, 1990), in Ricinus at 60°C (Ryan et al 1994), in lima bean (Phaseolus limensis) seed at 55°C (Wang et al 2008), in sunflower at 50°C (Hager et al 2008) and in peach fruit at 40°C (Neves 2002;Neves and Lourenço 1998) and a ranges of 40-70°C…”

Section: Effect Of Temperaturementioning

confidence: 74%

“…Table 1 shows the kinetic constants of Santalum peroxidase purified from Santalum album ( Table 4). The ratio of V max /K m indicated a preferential action of the enzyme for hydrogen peroxide, compared to o-dianisidine, which is in contrast to peroxidases from apple (Clemente and Pastore 1998;Dubey et al 2007;Singh et al 2010), papaya (Silva et al 1990), kiwifruit (Soda et al 1991) and Ricinus (Kumar et al 2008). …”

Section: Effect Of Amino Acidsmentioning

confidence: 99%

“…Microbes and animal tissues represent a huge family of heme containing enzymes (Dunford 1999). Many studies have been done on aminoacid sequencing and heme structure of peroxidases (Welinder and Mazza 1977;Silva et al 1990). Peroxidase has been implicated in metabolic processes such as ethylene biogenesis, cell development and membrane integrity (Welinder and Mazza 1977), building and rigidification of cell walls (Passardi et al 2004), auxin catabolism (Delannoy et al 2004), senescence (Faivre-Rampant 1998), defense mechanism towards pathogens (Choi et al 2007;Passardi et al 2005) and various abiotic stresses, including metal ions and UV stress (Marcel et al 2001), salt (Yi and Lee 2003), air pollution damage (Lee 2002), cold tolerance (Tao et al 1998), control of cell elongation, polymerization of extension (Ahmed et al 1995), generation of reactive oxygen species (Bestwick et al 1998), hydrogen peroxide scaveng-ing (Kawaoka et al 2003), lignin polymerization (Fagerstedt et al 2010) and the suberization processes (Quiroga et al 2000;Kolattukudy 2001).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical characterization of Santalum album (Chandan) leaf peroxidase

Kumar¹,

Kamle²,

Singh³

2011

Physiol Mol Biol Plants

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The Santalum peroxidase was extracted from the leaves and precipitated with double volume of chilled acetone. The optimum percent relative activity for the Santalum peroxidase was observed at pH 5.0 and 50°C temperature. The Santalum peroxidase per cent relative activity was stimulated in the presence of phenolic compounds like ferrulic acid and caffeic acids; however, indole-3-acetic acid (IAA) and protocatechuic acid act as inhibitors. All divalent cations Fe 2+ , Mn 2+ , Mg 2+ , Cu 2+ and Zn 2+ stimulate the relative activity of the Santalum peroxidase at concentration of 2.0 μM. Amino acids like L-alanine and L-valine activate the per cent relative activity, while L-proline and DL-methionine showed moderate inhibition for the Santalum peroxidase. However, a very low a concentration of cysteine acts as a strong inhibitor of Santalum peroxidase at the concentration of 0.4 mM. Native polyacrylamide gel electrophoresis (Native-PAGE) was performed for isoenzyme determination and two bands were observed. K m and V max values were calculated from Lineweaver-Burk graph. The apparent V max /K m value for O-dianisidine and H 2 O 2 were 400 and 5.0×105 Units/min/ mL respectively.

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Soluble and bound peroxidases from papaya fruit

Cited by 38 publications

References 19 publications

Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Peroxidase from peach fruit: thermal Stability

Biochemical characterization of Santalum album (Chandan) leaf peroxidase

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