Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)

Siddiq, Muhammad; Dolan, Kirk D.

doi:10.1016/j.foodchem.2016.09.061

Cited by 87 publications

(62 citation statements)

References 24 publications

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“…The optimum temperature was found to be 35°C as presented in Figure a. Similar findings were reported by Jiang () and Siddiq & Dolan (). The optimum temperature of PPO depended on not only plant origins, growing conditions but also substrate (Sun, ).…”

Section: Resultssupporting

confidence: 87%

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

Guo

Zhang

et al. 2018

J Food Biochem

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This study aimed to investigate the effect of oligochitosan on purified polyphenol oxidase (PPO) from Fuji apple and the associated mechanisms. PPO was firstly separated and purified in a four‐step procedure and the molecular weight was estimated to be about 65 kDa by SDS‐PAGE. PPO showed an optimum activity at pH 7 and 35°C, and it was stable in the temperature range of 25–55°C with more than 50% residual activity. Thermal inactivation parameters indicated that the Fuji apple PPO was very heat‐labile. Using catechol as the substrate, the PPO activity decreased with the increase of oligochitosan concentration, and only 30% activity remained when the concentration reached 4mg/mL. Oligochitosan showed uncompetitive type reversible inhibition with Ki value of 0.26mg/mL. Data obtained in this study provided theoretical basis for controlling enzymatic browning during apple processing with oligochitosan. Practical applications Processing operations, such as peeling, cutting, and juicing have the same problem: enzymatic browning, which causes a decrease in market value and economic loss. The most common approach for preventing browning is using anti‐browning agents, however, consumers are demanding a reduction in the overall use of chemicals on foods safe and asking effective substitutes especially natural inhibitors with the increased health awareness. This research systematically characterizes the enzymatic browning related PPO from apple and demonstrated that oligochitosan can inhibited PPO activity as an uncompetitive inhibitor, which will help in the development of oligochitosan to be a new type of anti‐browning agent.

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Section: Resultssupporting

confidence: 87%

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

Guo

Zhang

et al. 2018

J Food Biochem

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“….82 ± 0.08 a degradation of major polyphenolic compounds has been reported to show activity over a wide temperature range (25-65°C). In the current study drying at 40°C may have enabled enzymatic degradation during the initial drying steps (Siddiq & Dolan, 2017). Subsequent milling of the dried press cakes did not affect either the moisture content or the total phenolic content.…”

Section: Water Activitymentioning

confidence: 55%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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A B S T R A C TMild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/ min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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“…All these are related to the development of NASH. Polyphenol is one of main component of blueberry juice [83,84] and observed to reduce the SREBP-1c level [85]. Present findings indicated that BP increase PPAR-α activity, which prevented the expression of SREBP-1c and resulted in the decrease of PNPLA-3 level.…”

Section: Discussionmentioning

confidence: 75%

The Combination of Blueberry Juice and Probiotics Ameliorate Non-Alcoholic Steatohepatitis (NASH) by Affecting SREBP-1c/PNPLA-3 Pathway via PPAR-α

Ren

Zhu

et al. 2017

Nutrients

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Nonalcoholic steatohepatitis (NASH) is liver inflammation and a major threat to public health. Several pharmaceutical agents have been used for NASH therapy but their high-rate side effects limit the use. Blueberry juice and probiotics (BP) have anti-inflammation and antibacterial properties, and may be potential candidates for NASH therapy. To understand the molecular mechanism, Sprague Dawley rats were used to create NASH models and received different treatments. Liver tissues were examined using HE (hematoxylin and eosin) and ORO (Oil Red O) stain, and serum biochemical indices were measured. The levels of peroxisome proliferators-activated receptor (PPAR)-α, sterol regulatory element binding protein-1c (SREBP-1c), Patatin-like phospholipase domain-containing protein 3 (PNPLA-3), inflammatory cytokines and apoptosis biomarkers in liver tissues were measured by qRT-PCR and Western blot. HE and ORO analysis indicated that the hepatocytes were seriously damaged with more and larger lipid droplets in NASH models while BP reduced the number and size of lipid droplets (p < 0.05). Meanwhile, BP increased the levels of SOD (superoxide dismutase), GSH (reduced glutathione) and HDL-C (high-density lipoprotein cholesterol), and reduced the levels of AST (aspartate aminotransferase), ALT (alanine aminotransferase), TG (triglycerides), LDL-C (low-density lipoprotein cholesterol) and MDA (malondialdehyde) in NASH models (p < 0.05). BP increased the level of PPAR-α (Peroxisome proliferator-activated receptor α), and reduced the levels of SREBP-1c (sterol regulatory element binding protein-1c) and PNPLA-3 (Patatin-like phospholipase domain-containing protein 3) (p < 0.05). BP reduced hepatic inflammation and apoptosis by affecting IL-6 (interleukin 6), TNF-α (Tumor necrosis factor α), caspase-3 and Bcl-2 in NASH models. Furthermore, PPAR-α inhibitor increased the level of SREBP-1c and PNPLA-3. Therefore, BP prevents NASH progression by affecting SREBP-1c/PNPLA-3 pathway via PPAR-α.

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Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)

Cited by 87 publications

References 24 publications

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

The Combination of Blueberry Juice and Probiotics Ameliorate Non-Alcoholic Steatohepatitis (NASH) by Affecting SREBP-1c/PNPLA-3 Pathway via PPAR-α

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