Extraction and purification of polyphenol oxidase: A review

Panadare, Dhanashree C.; Rathod, Virendra K.

doi:10.1016/j.bcab.2018.03.010

Cited by 67 publications

(42 citation statements)

References 41 publications

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“…Sample solutions were placed in a water bath filled with ice to maintain a low temperature. Ultrasonic treatments were applied at different times (5,10,15,20, and 30 min) at 200 W and different intensities (100, 200, 300, and 400 W) for 20 min.…”

Section: Ultrasonic Processing and Thermal Treatmentsmentioning

confidence: 99%

“…Polyphenol oxidase (PPO) is mainly responsible for enzymatic browning in fruit and vegetable processing. This enzyme, belonging to the oxidoreductase family, consists of a group of copper‐proteins with two (H and L) subunits, six residues of histidine that are ligated with two copper ions present on the catalytic active site of the enzyme . The copper ions of PPO play a major role in the oxidation–reduction process by leading cyclic transition of active catalytic site of the enzyme among met‐, oxy‐, and deoxy‐forms during reaction .…”

Section: Introductionmentioning

confidence: 99%

“…This enzyme, belonging to the oxidoreductase family, consists of a group of copper-proteins 4 with two (H and L) subunits, six residues of histidine that are ligated with two copper ions present on the catalytic active site of the enzyme. 5 The copper ions of PPO play a major role in the oxidation-reduction process by leading cyclic transition of active catalytic site of the enzyme among met-, oxy-, and deoxy-forms during reaction. 6 During each cycle, substrates (catechols) are oxidized and water molecules are formed by reducing molecular oxygen, resulting in the formation of browning causing quinine products.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α‐helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α‐helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry

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Section: Ultrasonic Processing and Thermal Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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“…The purified enzyme was then characterized by SDS‐PAGE and was found to be stable at various temperatures and pH. This can accelerate the potential of peroxidase for industrial application …”

Section: Utilization Of Food Waste To Produce Value Added Compoundsmentioning

confidence: 99%

“…This can accelerate the potential of peroxidase for industrial application. [22,23] 3. Utilization of Agro-Waste to Produce Value Added Compounds…”

Section: Utilization Of Food Waste To Produce Value Added Compoundsmentioning

confidence: 99%

Valorization of Food and Agricultural Waste: A Step towards Greener Future

Rao¹,

Rathod²

2018

The Chemical Record

103

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With the progress in technology and population, an enormous amount of agricultural and food waste is being generated throughout the world. In the past, food and agro‐wastes were either burnt off or allowed to rot in fields, but this can be potentially hazardous to the environment. Therefore, approaches with respect to their utilization, reuse, and processing need to be developed to enable the sustainable utilization of feedstock and reduce pollution. Agricultural wastes mainly comprise of cellulosic fibres possessing high fixed carbon content and multifunctional groups. Agricultural waste shows considerable applicability due to its high strength, environmentally benign nature, low cost, and ease of availability and reusability. All these characteristics have been researched upon in the past, in the sector of waste water management for the removal of heavy metals and dyes. Similarly, a variety of food and agro‐waste has been adopted as sources for new drug leads or important phytochemicals with different therapeutic benefits. Agro‐waste can also be employed for enzyme immobilization after proper modification. Apart from this waste cooking oil comes under the category of food waste and can be processed to prepare alternate energy source such as biodiesel. This personal account summarizes the development, processing, and application of food and agro‐waste in the production of biodiesel, environmental remediation, curative medicine, and in the development of biocatalysts, by researchers in our laboratory.

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UV‐C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet‐C (UV‐C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. RESULTS UV‐C doses of 0.5 to 9.0 kJ m−2 resulted in 3.91–6.26 log CFU mL−1 reduction of P. tolaasii populations in vitro, and UV‐C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia‐lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ‐l‐glutaminyl‐4‐hydroxybenzene (GHB), γ‐l‐glutaminyl‐3,4‐dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV‐C treatment was found to reduce the negative changes due to P. tolaasii infection. CONCLUSION These results indicated that the application of UV‐C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii – associated chemical and enzymatic changes of button mushrooms. © 2021 Society of Chemical Industry.

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Extraction and purification of polyphenol oxidase: A review

Cited by 67 publications

References 41 publications

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Valorization of Food and Agricultural Waste: A Step towards Greener Future

UV‐C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms

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