Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition

Brun-Mérimée, Sophie; Billaud, Catherine; Louarme, Loı̈c; Nicolas, Jacques

doi:10.1016/s0308-8146(03)00207-3

Cited by 16 publications

(11 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With increasing inhibitor concentration, V m value descended but K m value ascended, which indicated a mixed type inhibitor of the enzyme. Similar results were obtained in the Glc-Cys model (Roux et al 2003) and Glc-GSH model (Brun-Mérimée et al 2004). However, noncompetitive inhibitor from the Glc-Gly system was reported by Lee and Park (2005).…”

Section: Inhibition Kinetics Of Banana Ppo By Mrpssupporting

confidence: 85%

“…K i value was lower than the corresponding K is value (Table 2), indicating that higher affinity towards free enzyme than enzyme-substrate complex, and that the inhibition of MRPs belonged to mixed type 1. Inhibitory potency of GSH derived from MRPs was deduced to be much higher than Cys derived from MRPs, as evidenced by the K i value (Brun-Mérimée et al 2004). In this study, the order of the inhibition constant for the evaluated MRPs was in agreement with that of the IC 50 , which meant that the inhibitory potency was in a converse way, with ethanol-extracted MRP being the most effective.…”

Section: Inhibition Kinetics Of Banana Ppo By Mrpssupporting

confidence: 67%

See 1 more Smart Citation

Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

Yuan

Wang

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

The Maillard reaction products (MRPs) prepared from aqueous equimolar glucose with 1 M cysteine model solution when heated at 110°C for 1 h was previously recognized as strong browning inhibitors for banana fruit. This study investigated further the antibrowning ability of the fractionated fractions with different polarity using solvent extraction following a ultraf i l t r a t i o n w i t h 3 . 5 k u MW C O m em b ra ne an d characteristized antioxidant activity including DPPH• scavenging ability and reducing power, chelating copper activity, inhibitory ability and the inhibitory constants of banana PPO. Extracts with different polarity were obtained by methanol, ethanol, n-butanol and isopropanol, which were designated as MRP (MeOH) ,MRP (EtOH) ,MRP (nBuOH) and MRP (IPA) , respectively. Application of the Lineweaver-Burk plotting showed that all MRPs were mixed-type 1 inhibitors whose K is was larger than corresponding K i , with K i values ranging between 0.297 and 0.035 mg/mL MRPs. MRP (EtOH) showed the strongest anti-browning ability from the visual observation, further evidenced by its lowest K i and IC 50 in terms of the inhibition of PPO activity and DPPH• scavenging ability, with a different anti-browning mechanism vs. Na 2 S 2 O 5 . The strong copper chelating ability of the MRPs may account for the antioxidant ability and PPO activity inhibition to an extent. The effective anti-browning components from MRPs in glucose-cysteine model could be enriched by the combination of ultrafitration with ethanol extraction. And the extract may be applicable in food system.

show abstract

Section: Inhibition Kinetics Of Banana Ppo By Mrpssupporting

confidence: 85%

Section: Inhibition Kinetics Of Banana Ppo By Mrpssupporting

confidence: 67%

Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

Yuan

Wang

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Brun‐Mérimée et al have reported that MRPs prepared using an aqueous model system containing equimolar glucose or fructose with glutathione (GSH) were mixed‐type inhibitors, glucose/GSH being the most efficient model system 20…”

Section: Resultsmentioning

confidence: 99%

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Mogol

Yıldırım

Gökmen

2010

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…Moreover, MRPs can be prepared very easily under thermal process flavoring conditions. In vitro, they are able to inactivate PPOs from various origins, partly by chelating the copper ions of the active site of the protein [13,14].…”

Section: Discussionmentioning

confidence: 99%

Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology

Billaud¹,

Maraschin

Chow

et al. 2005

Mol. Nutr. Food Res.

Self Cite

View full text Add to dashboard Cite

The effects of Maillard reaction products (MRPs), synthesized from a sugar (pentose, hexose, or disaccharide) and either a cysteine-related compound, an amino acid, or a sulfur compound, were investigated on polyphenoloxidase (PPO) activity from apple, mushroom, and eggplant. The optimal conditions for the production of inhibitory MRPs were performed using two-factor and five-level central experimental designs. It resulted that thiol-derived MRPs were highly prone to give rise to inhibitory compounds of PPO activity. Technological assays were also performed to test the efficiency of selected MRPs in the prevention of enzymatic browning in raw and minimally processed fruits and vegetables.

show abstract

Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition

Cited by 16 publications

References 31 publications

Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology

Contact Info

Product

Resources

About