Spectrophotometric Assay of Ascorbic Acid Oxidase

Oberbacher, M. F.; Vines, H. M.

doi:10.1038/1971203a0

Cited by 105 publications

(50 citation statements)

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“…19 Ascorbate oxidase activity was assayed at 25 °C by following the decrease in A265 of the reaction mixture containing 0.05 M potassium phosphate buffer (pH 7.0), 0.5 mm EDTA, 0.002% metaphosphoric acid, 0.15 mM L-ascorbic acid, and enzyme solution in a final volume of 3.0 mL, according to the method of Oberbacher and Vines 19 . One unit of enzyme activity was defined as the amount of enzyme that oxidizes 1.0 μmol of L-ascorbic acid per min.…”

mentioning

confidence: 99%

Salicylic Acid and Calcium Treatments Improves Wheat Vigor, Lipids and Phenolics Under High Salinity

Candan¹,

Elif²

2016

ACSi

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Seed vigor is a complex physiological trait required to ensure the rapid and uniform emergence of plants in the field under different environmental conditions. Therefore, salicylic acid (SA, 0.5 mM) and calcium (Ca 2+ , 50 mM) priming were used as exogenous growth enhancers to stimulate wheat (Triticum durum Desf. cv. Yelken) seed vigor under high salinity. The main aim was to address whether priming of wheat with SA, Ca 2+ and SA+Ca (SA, 0.5 mM + Ca 2+ , 50 mM; their combination) could bring about supplementary agronomic benefits particularly under stressful environments such as salinity. Exogenous application of SA or Ca 2+ alone improved plant behavior in the presence of salinity stress. Nevertheless, the best results in terms of growth, seed vigor and total phenolic -flavonoids, chlorophyll -carotenoids contents and phenylalanine ammonia-lyase (PAL), ascorbic acide oxidase (AAO) activities and lipid peroxidation levels (LPO) were obtained in response to the combined SA+Ca treatment.

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confidence: 99%

Salicylic Acid and Calcium Treatments Improves Wheat Vigor, Lipids and Phenolics Under High Salinity

Candan¹,

Elif²

2016

ACSi

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“…Free ascorbate oxidase activity was .assayed at 25°C by following the decrease in OD 265 of a reaction mixture composed of 0.025 M MesNaOH (pH 6.0), 0.05 M CaCI 2 , 0.002% phosphate, 0.15 mM L-ascorbic acid and ascorbate oxidase (0.8 pg) in a final volume of 3.0 ml, according to the method described by Oberbacher and Vines. 13 ) For assaying the immobilized enzyme activity, Caalginate gel beads containing ascorbate oxidase (63 Jig) were mixed with 19 ml of 0.025 M Mes-NaOH buffer (pH 6.0) containing 0.05 MCaCl 2 and 0.002% phosphate. After addition of 1ml of 3 mM L-ascorbic acid (or a test solution), the mixture was· kept at 25°C with shaking at 200 rpm, and OD 265 or OD 243 of the reaction mixture was measured at 30 sec intervals.…”

Section: Resultsmentioning

confidence: 99%

“…12 ) The contents estimated were significantly low except for that of strawberries, when the activity was assayed by the method ofOberbacher and Vines. 13 ) We feel that this low estimate is due to disturbance…”

Section: Application Of the Immobilized Ascorbate Oxidase For The Detmentioning

confidence: 99%

“…Both of the two methods for assaying the activity showed such a linear relationship. When a known amount of L-ascorbic acid was added to fruit juices, the exogenous L-ascorbic acid could be precisely estimated by the method using the immobilized ascorbate oxidase, except that a somewhat low estimate (about 85%) was obtained with orange juice when ascorbate oxidase activity was assayed by the method of Oberbacher and Vines 13 ) (Table I). Table II shows L-ascorbic acid contents of juices (oranges, grapefruit, strawberries and tomatoes) determined by the present method using the immobilized ascorbate oxidase and by the chemical method using 2,4-dinitrophenylhydrazine.…”

Section: Application Of the Immobilized Ascorbate Oxidase For The Detmentioning

confidence: 99%

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Determination Method forl-Ascorbic Acid in Foods with Immobilized Ascorbate Oxidase

Esaka

Suzuki

Kubota

1985

Agricultural and Biological Chemistry

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“…AAO activity was assayed based on the measurement of the oxidation of ascorbate by the decrease in absorbance at 265 nm (e = 14 mM cm -1 ) at 25°C [39]. One unit of enzyme catalyzes the oxidation of 1 mM ascorbic acid (AA) per minute.…”

Section: Ascorbic Oxidasementioning

confidence: 99%

Oxidative Enzyme Effects in Malt for Brewing

Kanauchi¹

2017

Brewing Technology

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Malted barley is an important beer-brewing material that strongly affects brewing processes, the aroma, and the taste of beer. In addition to imparting a good aroma, malt not only generates substrates and enzymes, such as starches and some amylase, for alcohol production but also generates beer-quality-degrading substances and enzymes. Four oxidases are specifically addressed in this chapter. First, thiol oxidase in malt is described. The activity of thiol oxidase decreases during malt storage. Next, ascorbate peroxidase was investigated. It has been detected in the acrospires and aleurones of germinating barley. The enzyme has extremely high affinity for hydrogen peroxide. Also, ascorbic acid oxidase (AAO) was investigated. It is developed in the embryo tissues of barley during steeping and during the initial stages of germination. The addition of ascorbic acid to mash leads to the survival of higher levels of polyphenol and thiols into wort and a reduced color in that wort. Finally, oxalate oxidase in barley kernels is described. It is probably less important than other oxidases in scavenging oxygen from mashes, because the enzyme has low affinity for oxygen. Beer quality is expected to be improved by the regulation of oxidant enzymes, such as thiol oxidase or AAO, oxalate oxidase, or substrates, such as oxygen.

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Spectrophotometric Assay of Ascorbic Acid Oxidase

Cited by 105 publications

References 3 publications

Salicylic Acid and Calcium Treatments Improves Wheat Vigor, Lipids and Phenolics Under High Salinity

Salicylic Acid and Calcium Treatments Improves Wheat Vigor, Lipids and Phenolics Under High Salinity

Determination Method forl-Ascorbic Acid in Foods with Immobilized Ascorbate Oxidase

Oxidative Enzyme Effects in Malt for Brewing

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