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Nn, Gessler; Sb, Gomboeva; Kb, Shumaev; Vy, Bykhovskii; Vz, Lankin

doi:10.1023/a:1017919814208

Cited by 6 publications

(1 citation statement)

References 7 publications

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“…This selection was somewhat arbitrary since neither tropolone nor SHAM can be considered monospecific inhibitors. Tropolone chelates metals () while SHAM inhibits a broader known array of oxidative enzymes ( − ). As the tropolone concentration increased, noodle darkening measured as Δ L * (0−24 h) decreased ( Figure A ) and L * (24 h) increased (data not shown) in a log-linear fashion in Klasic 2003.…”

Section: Resultsmentioning

confidence: 99%

Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles

Fuerst

Anderson

Morris

2006

J. Agric. Food Chem.

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This study evaluated the effects of inhibitors on polyphenol oxidase (PPO) activity, the effect of the PPO inhibitor tropolone on noodle darkening, and the correlation of PPO activity with darkening of alkaline noodles. The PPO inhibitors tropolone and salicylhydroxamic acid (each at 1 microM) reduced kernel PPO activity by approximately 50% in three hexaploid wheat cultivars but did not inhibit PPO activity in the two very low PPO cultivars, durum Langdon, and the synthetic hexaploid-derived ID580. Tropolone (100 microg/g flour) inhibited alkaline noodle darkening (deltaL*) by 13-25% in the low PPO wheat cultivar, ID377s, and by 39-54% in the high PPO wheat cultivar, Klasic. Alkaline noodle darkening among 502 wheat samples was correlated with kernel PPO activity (r = 0.64). Results substantiate the hypothesis that PPO plays a major role in darkening of alkaline noodles. However, results also indicate that substantial darkening would occur even at zero PPO activity, as measured in the kernel PPO assay. Therefore, darkening of alkaline noodles is probably due to the cultivar-specific level of PPO activity and the presence of at least one additional darkening mechanism. Further investigation is required to identify the phenolic discoloration agent(s) and to determine the potential roles of non-PPO discoloration mechanisms, both enzymatic and nonenzymatic, in wheat products.

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Section: Resultsmentioning

confidence: 99%

Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles

Fuerst

Anderson

Morris

2006

J. Agric. Food Chem.

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Redox Status as a Metabolic Stage, Integrating Emotional Pattern and Blood Pressure in Adolescents

et al. 2014

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Investigation of emotional sphere and LPO processes in adolescents of both sexes aged 14-17 years suffering from essential hypertension revealed pronounced changes in the emotional status associated with dysregulation in the LPO-antioxidant protection system. The emotional sphere in adolescents with hypertension was characterized by increased anxiety in combination with emotional lability, tendency to depression, and aggressive reactions. The most meaningful parameters describing significant differences between the groups of healthy and hypertensive patients in parameters of LPO-antioxidant protection system were fatty acids with double bonds, antioxidant activity, and retinol. Statistically significant opposite correlations between the emotional status parameters and components of LPO-antioxidant protection system were revealed.

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Astaxanthin improves osteopenia caused by aldehyde-stress resulting from Aldh2 mutation due to impaired osteoblastogenesis

Hoshi

Monoe

Ohsawa

et al. 2020

Biochemical and Biophysical Research Communications

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Cited by 6 publications

References 7 publications

Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles

Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles

Redox Status as a Metabolic Stage, Integrating Emotional Pattern and Blood Pressure in Adolescents

Astaxanthin improves osteopenia caused by aldehyde-stress resulting from Aldh2 mutation due to impaired osteoblastogenesis

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