Spectroscopy Studies on the Interaction Between Bovine Serum Albumin and Colloidal Spheres Self-Assembled from Azobenzene-Containing Amphiphilic Diblock Copolymers

Ding, Han; Sheng, Lijiao; Wang, Zheng; Song, Guang

doi:10.1080/00222348.2012.650122

Cited by 2 publications

(1 citation statement)

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“…When the temperature rage is not too wide, the influence of the temperature is negligible, the enthalpy changes (Δ H° ) of the interaction can be regarded as a constant (Ding et al., 2012; Zeng et al., 2016). Thermodynamic parameters were calculated according to the van’t Hoff equation to understand the driving force of the interaction between ascorbic acid and tyrosinase.…”

Section: Resultsmentioning

confidence: 99%

Effect of ascorbic acid on tyrosinase and its anti‐browning activity in fresh‐cut Fuji apple

et al. 2021

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Tyrosinase (polyphenol oxidase) is the key enzyme of enzymatic browning in fruits and vegetables. In this research, the impact of ascorbic acid on tyrosinase and its anti‐browning effect on fresh‐cut Fuji apple were investigated. Ascorbic acid had a dual effect on tyrosinase with a half inhibitory concentration (IC50) of 13.40 ± 0.05 µM. Fluorescence assay demonstrated that ascorbic acid interacted with tyrosinase in a dynamic contaction caused by Förster’s resonance energy transfer (FRET) and induced a conformational change of the enzyme. Thermodynamic analysis, copper interaction, and molecular docking further confirmed that ascorbic acid could chelate the copper ions located in active center and interact with amino acid residues of tyrosinase via hydrophobic interaction. In addition, ascorbic acid prevented the browning of fresh‐cut apples by increasing APX activity and inhibiting PPO and POD activities which reduce the oxidation of total phenolics and flavonoids. Practical applications The present study demonstrated that ascorbic acid had a strong inhibitory activity against tyrosinase (IC50 = 13.40 ± 0.05 µM) and anti‐browning activity against fresh‐cut Fuji apple. It could delay the browning degree of apple juice, increase APX activity, inhibit PPO and POD activities, and reduce the oxidation of total phenolics and flavonoids. These findings provided a basis for the feasible application of ascorbic acid on the preservation of fruits.

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Section: Resultsmentioning

confidence: 99%