Investigation of some kinetic properties of polyphenol oxidase from parsley (Petroselinum crispum, Apiaceae)

Doğru, Yusuf Ziya; Erat, Mustafa

doi:10.1016/j.foodres.2012.07.028

Cited by 25 publications

(20 citation statements)

References 30 publications

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“…Optimum temperature: Chinese parsley PPO activity peaked at 35 o C for 4-methylcatechol and at 40 o C in the presence of catechol, SEA, Specific enzyme activity; EU, Enzyme unit consistent with the optimum temperature of medlar fruit (25) and Chinese cabbage (26) PPO varieties. Similar results were also reported where PPO exhibited a maximum activity at 40 o C or both 4methylcatechol and catechol (20). Despite variation of optimum PPO temperatures among sources, methods of extraction, and substrates used, PPO activity is generally the highest between 30 and 50 o C. Temperatures lower than 30 or higher than 50 o C had suggested low PPO activities from various sources such as round brinjal (11), Ankara pear (15), and Amasya apple (27).…”

Section: Characterization Of Pposupporting

confidence: 79%

“…Optimum temperature: PPO activity was determined at 20,25,30,35,40,45,50, and 55 o C. PPO activity was measured and calculated using the PPO assay method (12) and was expressed as a relative activity (%) to determine the optimum PPO temperature to be used as a working temperature in subsequent experimentation. Optimum pH: PPO activity was determined at pH 3, 4, 5, 6, 7, 8, and 9 with a 0.1 M citrate buffer used for pH 3 to 6 and a 0.1 M phosphate buffer used for pH 7 to 9.…”

Section: Characterization Of Ppomentioning

confidence: 99%

“…Decimal reduction times (D) and Z values were also determined. The D value denotes the time required for reduction of enzyme activity to 10% of the initial activity at a given pressure and temperature, while Z denotes the temperature increment required for a single logarithmic reduction or a 90% decrease in the D value (19).…”

Section: Characterization Of Ppomentioning

confidence: 99%

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Partial purification and characterization of polyphenol oxidase from Chinese parsley (Coriandrum sativum)

Lin

Wong

2016

Food Sci Biotechnol

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Purification and characterization of polyphenol oxidase (PPO) from Chinese parsley () were achieved. Crude PPO exhibited an enzyme activity of 1,952.24 EU/mL. PPO was partially purified up to 6.52x with a 10.89% yield using gel filtration chromatography. Maximal PPO activity was found at 35°C, pH 8.0 for 4-methylcatechol and at 40°C, pH 7.0 for catechol. PPO showed a higher affinity towards 4-methylcatechol, but a higher thermal stability when reacting with catechol. LCysteine was a better inhibitor than citric acid for reducing PPO activity at concentrations of 1 and 3mM in the presence of either substrate. Two 46 kDa isoenzymes were identified using SDS-PAGE. Isolation and characterization of Chinese parsley serves as a guideline for prediction of enzyme behavior leading to effective prevention of enzymatic browning during processing and storage, including inhibition and inactivation of PPO.

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Section: Characterization Of Pposupporting

confidence: 79%

Section: Characterization Of Ppomentioning

confidence: 99%

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Partial purification and characterization of polyphenol oxidase from Chinese parsley (Coriandrum sativum)

Lin

Wong

2016

Food Sci Biotechnol

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“…Inhibition by thiol and sulfite compounds is attributed to the formation of stable colorless products with o ‐quinones or the binding active center of oxidase (Ikediobi & Obasuyi, ; Valero & Garcia‐Carlmona, ). Same results also reported in the literature (Cho & Ahn, ; Colak et al, ; Doğru & Erat, ; Kolcuoğlu et al, ; Zaini et al, ).…”

Section: Resultssupporting

confidence: 84%

A catecholase fromLaccaria laccataa wild edible mushroom and its catalytic efficiency in organic media

2018

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In this study, catecholase was purified from Laccaria laccata by affinity chromatography and the enzyme activity was investigated in organic media. Among the tested substrates, the highest catecholase activity was observed in 4‐MC, DHPPA, and L‐DOPA. A single band around 58.1 kDa was observed on SDS‐PAGE of the purified enzyme. Km values were calculated as 0.25, 0.40, and 0.83 mM for 4‐MC, DHPPA, and L‐DOPA, respectively. The highest Vmax value was calculated as 2500 U/mg protein for 4‐MC. The inhibitors used in this study showed mixed type inhibition kinetics for all tested substrates. Ascorbic acid was found to be most effective inhibitor with low Ki value. Also, it was observed that LacPPO is more stable at optimum pH and temperature. In addition, LacPPO was found to be an effective biocatalyst in organic medium. According to the results obtained, the purified enzyme may be useful for some industrial and/or clinical purposes. Practical applications A small number of wild mushrooms can be used as food, and some of them are traditionally used in the treatment of certain diseases. L. laccata (wild edible mushroom) is first time reported as a PPO source. The results obtained in this study may be useful for understanding the behavior of mushroom catecholases. In addition, LacPPO may be used in the production of compounds which can be synthesized in the presence of organic solvents such as food additives and pharmaceutical drugs in need of natural compounds since the enzyme has the ability to catalyze the reaction in the environment of the organic solvent.

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“…Separate foliar and root metal plant uptake experiments were performed using three different vegetable species: lettuce, one of the leafy vegetables most frequently self‐grown for human consumption (Harsha et al, 2014); radish, a root vegetable (Goyeneche et al, 2013); and parsley, an herb used to give fragrance to different food products (Doğru and Erat, 2012). …”

Section: Methodsmentioning

confidence: 99%

Lead and Cadmium Phytoavailability and Human Bioaccessibility for Vegetables Exposed to Soil or Atmospheric Pollution by Process Ultrafine Particles

et al. 2014

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When plants are exposed to airborne particles, they can accumulate metals in their edible portions through root or foliar transfer. There is a lack of knowledge on the influence of plant exposure conditions on human bioaccessibility of metals, which is of particular concern with the increase in urban gardening activities. Lettuce, radish, and parsley were exposed to metal-rich ultrafine particles from a recycling factory via field atmospheric fallouts or polluted soil. Total lead (Pb) and cadmium (Cd) concentrations in of the edible plant parts and their human bioaccessibility were measured, and Pb translocation through the plants was studied using Pb isotopic analysis. The Pb and Cd bioaccessibility measured for consumed parts of the different polluted plants was significantly higher for root exposure (70% for Pb and 89% for Cd in lettuce) in comparison to foliar exposure (40% for Pb and 69% for Cd in lettuce). The difference in metal bioaccessibility could be linked to the metal compartmentalization and speciation changes in relation to exposure conditions. Metal nature strongly influences the measured bioaccessibility: Cd presents higher bioaccessibility in comparison to Pb. In the case of foliar exposure, a significant translocation of Pb from leaves toward the roots was observed. To conclude, the type of pollutant and the method of exposure significantly influences the phytoavailability and human bioaccessibility of metals, especially in relation to the contrasting phenomena involved in the rhizosphere and phyllosphere. The conditions of plant exposure must therefore be taken into account for environmental and health risk assessment.

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Investigation of some kinetic properties of polyphenol oxidase from parsley (Petroselinum crispum, Apiaceae)

Cited by 25 publications

References 30 publications

Partial purification and characterization of polyphenol oxidase from Chinese parsley (Coriandrum sativum)

Partial purification and characterization of polyphenol oxidase from Chinese parsley (Coriandrum sativum)

A catecholase fromLaccaria laccataa wild edible mushroom and its catalytic efficiency in organic media

Lead and Cadmium Phytoavailability and Human Bioaccessibility for Vegetables Exposed to Soil or Atmospheric Pollution by Process Ultrafine Particles

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