Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.)

Gawlik‐Dziki, Urszula; Złotek, Urszula; Świeca, Michał

doi:10.1016/j.foodchem.2007.07.068

Cited by 101 publications

(93 citation statements)

References 31 publications

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“…However, most fruits and vegetables are heat sensitive, and consequently, high-temperature treatments are inevitably accompanied by losses of texture, color, flavor, and nutritional quality. It has been reported that the optimum temperatures for PPO of peach (Dincer et al, 2002), grape (Dincer et al, 2002), banana (Unal, 2007), and lettuce (Gawlik-Dziki et al, 2008) are 20, 25, 30, and 35 °C, respectively.…”

Section: Response Surface Methodology (Rsm) and Experimental Designmentioning

confidence: 99%

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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Section: Response Surface Methodology (Rsm) and Experimental Designmentioning

confidence: 99%

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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“…The production of quinones has been shown to be enzymatic in nature, whilst the secondary oxidation is largely non-enzymatic. Quinones are highly reactive molecules that can polymerize, or react with amino acids and proteins to form brown, red, or even black pigments (Joslin and Pointing 1951;Zawistowski et al 1991;Martinez and Whitaker 1995;Solomon et al 1996;Karpeta 2001;Dincer et al 2002;Aydemir 2004;Fan et al 2005;Gawlik-Diziki et al 2008;Toivonen and Brummell 2008). Whilst the accumulation of these pigmented compounds is often referred to as browning, the most significant colour present in lettuce after seven days of storage is often red or pink (referred to as pinking) (Cantos et al 2001;Lewis 2001).…”

Section: Biochemistry Of Oxidative Discolourationmentioning

confidence: 99%

Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life

et al. 2017

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Lettuce discolouration is a key post-harvest trait. The major enzyme controlling oxidative discolouration has long been considered to be polyphenol oxidase (PPO) however, levels of PPO and subsequent development of discolouration symptoms have not always correlated. The predominance of a latent state of the enzyme in plant tissues combined with substrate activation and contemporaneous suicide inactivation mechanisms are considered as potential explanations for this phenomenon. Leaf tissue physical properties have been associated with subsequent discolouration and these may be influenced by variation in nutrient availability, especially excess nitrogen and head maturity at harvest. Mild calcium and irrigation stress has also been associated with a reduction in subsequent discolouration, although excess irrigation has been linked to increased discolouration potentially through leaf physical properties. These environmental factors, including high temperature and UV light intensities, often have impacts on levels of phenolic compounds linking the environmental responses to the biochemistry of the PPO pathway. Breeding strategies targeting the PAL and PPO pathway biochemistry and environmental response genes are discussed as a more cost-effective method of mitigating oxidative discolouration then either modified atmosphere packaging or post-harvest treatments, although current understanding of the biochemistry means that such programs are likely to be limited in nature and it is likely that they will need to be deployed alongside other methods for the foreseeable future.Keywords Lettuce Á Discolouration Á Biochemistry Á Environment Á Polyphenols Á Phenylpropanoid pathway Á Review The value of lettuceThe UK processed salad sector was valued at approximately £848 million in

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“…This enzyme catalyzes both the O 2 -dependent hydroxylation of monophenols to their corresponding o-diphenols and the oxidation of o-diphenols to their cognate o-quinones (Mayer and Harel 1979). Quinones are highly reactive electrophilic molecules that can polymerize, leading to the formation of brown or black pigments (Gawlik-Dziki et al 2008). The undesirable enzymatic browning in food processing and post-harvest physiology can reduce their nutritional and commercial values.…”

Section: Introductionmentioning

confidence: 99%

Cloning, characterization and expression of two new polyphenol oxidase cDNAs from Agaricus bisporus

Chen

Gao

et al. 2010

Biotechnol Lett

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Two new polyphenol oxidase (PPO) cDNAs (PPO3 and PPO4 cDNAs, accession numbers GQ354801 and GQ354802, respectively) were obtained by RACE-PCR from Agaricus bisporus. PPO3 cDNA was 1844 bp in length with an open reading frame of 1731 bp, while PPO4 cDNA was 2042 bp with an open reading frame of 1836 bp. PPO3 and PPO4 cDNAs, with 52% identity at the nucleic acid level, encoded a 576-amino acid protein of 66.3 kDa and 611-amino acid protein of 68.3 kDa, respectively. Mature forms of PPO3 and PPO4 were characterized after removing the specific C-terminal region and expressed in Escherichia coli BL21 (DE3) RIPL using pGEX-4T-1 vector. The expressed proteins were probed by the anti-A. bisporus PPO antibody but without PPO activity. This indicated that the recombinant mature PPO3 and mature PPO4 could not form an active center in prokaryotic expression system.

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Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.)

Cited by 101 publications

References 31 publications

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life

Cloning, characterization and expression of two new polyphenol oxidase cDNAs from Agaricus bisporus

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