Partial purification and some properties of wheat (<i>Triticum aestivum</i>) <i>o</i>‐diphenolase

Interesse, Francesco S.; Ruggiero, P.; D'Avella, Gerolmina; Lamparelli, Francesco

doi:10.1002/jsfa.2740310507

Cited by 26 publications

(9 citation statements)

References 34 publications

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“…As shown in Table 3, some PPOs show two pH optima such as those from potato (Sanchez-Ferrer er al. 1993b) and wheat (Interesse et al 1980). The maximal PPO activities of potato are at pH 4.5-5.0 and 6.0-6.5 for both chlorogenic acid and ten-butylcatechol as substrates.…”

Section: Ph Effects In Ppo Activitymentioning

confidence: 95%

Physicochemical Properties and Function of Plant Polyphenol Oxidase: A Review

Yoruk

Marshall²

2003

J Food Biochemistry

505

488

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Polyphenol oxidase (PPO) -catalyzed browning reactions are of significant importance in the fruit and vegetable industry. These reactions proceeding in many foods of plant origin cause deterioration and loss of food quality. A better knowledge of the factors that influence the action of PPO is imperative in order to control and manipulate its detrimental activity in plant products. This paper presents an overview of the current understanding of the reaction properties, biochemical characteristics and potential physiological roles of PPO in plants. Reaction properties will include general PPO reactions, specificities and molecular mechanisms of these reactions, and methods available to assess PPO activity. Physicochemical properties will evaluate substrate specificity, environmental influences such as pH and temperature, multiplicity, latency, and activators and inhibitors of PPO. The discussion will conclude with potential physiological roles of PPO in plants. 362 R. YORUK and M.R. MARSHALL PROPERTIES AND ROLE OF PPO 363will evaluate substrate specificity, environmental influences such as pH and temperature, multiplicity, latency, and activators and inhibitors of PPO. IMPORTANCE OF PPO IN THE FOOD INDUSTRY ProblemThe catalytic action of PPO has an enormous impact on the quality of several fruit and vegetable crops and results in alteration of color, flavor, texture, and nutritional value (Vamos-Vigyazo 1981). It is a limiting factor in the handling and technological processing of crops as peeled, sliced, bruised or diseased tissues rapidly undergo browning. Some commercially important edible plant products susceptible to adverse browning reactions include fruits such as apple (Harel er al.

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Section: Ph Effects In Ppo Activitymentioning

confidence: 95%

Physicochemical Properties and Function of Plant Polyphenol Oxidase: A Review

Yoruk

Marshall²

2003

J Food Biochemistry

505

488

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“…The pH optimum of grape and olive PPOs depends on the cultivar, ranging from 3.5 to 7.3 and from 4.5 to 7.0, respectively [10,25,26,27]. Concerning herbaceous crops, potato and wheat PPOs show two pH optima (4.5 and 5.0 in potato; 5.3 and 6.9 in wheat), due to the presence of two ionization states of the enzyme–substrate complex and the existence of two different acid dissociation constants (pKs) [28,29]. In sweet potato, two different PPO isoforms exhibit different pH optima, one at pH 5.4 and the other at 6.7 [30].…”

Section: Polyphenol Oxidases (Ppo) and Browningmentioning

confidence: 99%

“…JrPPO1 encodes a functional enzyme expressed primarily in the leaves, hulls, and flowers, whereas JrPPO 2 is more expressed in callus tissues and in roots [8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80…”

Section: Genomic and Genetic Aspectsmentioning

confidence: 99%

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Taranto

Pasqualone

Mangini

et al. 2017

IJMS

325

187

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Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.

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“…Interesee and other authors (19,78,79) used 4-methylcatechol as a substrate for the determination of o-diphenolase (o-diphenol: Cvoxidoreductase, 1.10.3.1) in wheat.…”

Section: Photometric Determination With Natural Dye-labeled and Synmentioning

confidence: 99%

Some methods for isolation and assays of enzymes occurring in cereals and legumes

Filova

Valentová

Daussant³

et al. 1992

Food Reviews International

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This review deals with isolation techniques and enzymatic assays which are applicable to the study of enzymes occurring in cereals and legumes. In the section of the paper concerned with separation and purification methods, various types of Chromatographic and electrophoretic techniques are described and specific examples are presented. The discussion of assay methods cites selected assay methods suitable for monitoring enzyme activities in plants using natural, synthetic, dye-labeled or radiolabeled substrates in different technical combinations. Immunochemical assays of enzymes, characterization of antibodies, and practical examples illustrating how these techniques can be used are also presented.

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Partial purification and some properties of wheat (Triticum aestivum) o‐diphenolase

Cited by 26 publications

References 34 publications

Physicochemical Properties and Function of Plant Polyphenol Oxidase: A Review

Physicochemical Properties and Function of Plant Polyphenol Oxidase: A Review

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Some methods for isolation and assays of enzymes occurring in cereals and legumes

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