Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources

Abstract

The effects of β-cyclodextrin (β-CD) on polyphenol oxidation catalyzed by apple polyphenol oxidase (PPO), endive PPO, or mushroom tyrosinase have been compared. β-CD forms a complex with phenolic substrates of PPO by inclusion. Assuming a 1:1 β-CD/phenol stoichiometry, and assuming that PPO is inactive on the complex β-CD/phenol, K D values were similar when determined kinetically by inhibition of apple PPO or endive PPO. However, the experimental velocities found during inhibition of mushroom tyrosinase by β-CD were higher than the values predicted by this model. In this latter case, it was assumed that mushroom tyrosinase is able to act on the complex β-CD/phenol. A new model based on this assumption allows experimental and calculated velocities to be fit in presence of β-CD. Keywords: Enzymatic browning; polyphenol oxidase; apple; endive; mushroom; inhibition; cyclodextrin

Thiol-Cyclodextrin: A New Agent For Controlling The Catalytic Activity Of Polyphenol Oxidase From Red Delicious Apple

“…This result was in concordance with Figure 4b, where the degree of inhibition at a selected β-CD concentration was not affected by substrate concentration.The lower inhibitory effect observed for 4-MC (compared with CA) could be explained by the different affinity of β-CD for this polyphenol. This outcome is in agreement with the reported dissociation constants (K D ) of the complexes β-CDPhenol for CA and 4-MC, 2.5 and 18.0 mM respectively [6]. …”

“…Cyclodextrins (CDs) have been used as antibrowning agents mainly by encapsulation of phenols in their hydrophobic internal cavity [6][7][8]. CDs, cyclic oligomers composed by 6, 7 and 8 glucose units (α -, β-and γ-CD respectively) have a truncated cone shape with an external hydrophilic surface and an apolar cavity.…”

Effect of hydroxypropyl-β-cyclodextrin complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol

“…In contrast, the PAE-HP-b-CD complex was soluble, even at a concentration of 6 mg/mL, at which its tyrosinase inhibition rate was more than 60%. Although the effects of CD on inhibition (or promotion) depend strongly on the substrates, enzymes and inhibitors [34][35][36][37], the experimental results in this study revealed that the formation of a complex with HP-b-CD increased the water solubility of PAE, improving inhibition activity.…”

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

“…A common approach for preventing enzymatic browning is the use of anti-browning agents (Arslan & Dogan, 2005). Chemical additives, such as sulfites in any of their forms (sulfur dioxide, sodium or potassium metabisulfite, sodium or potassium bisulfite), acidifiers (citric, malic and phosphoric acids), chelators (EDTA), reducing agents (ascorbic acid, alone or in combination), calcium ascorbate, and cysteine, have been used for controlling browning in fruits and vegetables (Abbott, Saftner, Gross, Vinyard, & Janick, 2004;Bhagwat, Saftner, & Abbott, 2004;Fayad, Marchal, Billaud, & Nicolas, 1997;Karaibrahimoglu, Fan, Sapers, & Sokorai, 2004). Some new types of anti-browning agents have also been reported for the control of PPO activities in recent years, such as dipeptides (Girelli, Mattei, Messina, & Tarola, 2004), 2, 3-diaminopropionic acid (Arslan & Dogan, 2005), and glutamic acid (Dogan, Turan, Dogan, Alkan, & Arslan, 2007).…”