Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

Vishwasrao, Chandrahas; Chakraborty, Snehasis; Ananthanarayan, Laxmi

doi:10.1002/jsfa.8215

Cited by 24 publications

(14 citation statements)

References 36 publications

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“…Kalipatti sapota exhibited maximum activity at pH 5.0 (Chandrahas et al, 2017;Pandey & Dwivedi, 2011;Zhang & Shao, 2015). In the case of green gram root POD, the optimum pH was 5.5, which was different from our results (Basha et al, 2017).…”

Section: However the Pods From Leucaena Leucocephala Loquat Fruit Andcontrasting

confidence: 99%

“…Notably, the molecular masses of PODs from several fruits and vegetables ranged from 30 to 60 kDa (Vámos-Vigyázó & Haard, 1981) and the differences observed might be attributed to varied compositions of subunits (Welinder, 1992). Moreover, it is reported that most of PODs were monomers, for example, the PODs of Kalipatti sapota (20 kDa), pearl millet grains (31 kDa), broccoli (48 kDa), and palm leaf (48 kDa) (Chandrahas et al, 2017;Deepa & Arumughan, 2002;Goyal & Chugh, 2013;Thongsook & Barrett, 2005). However, one exception was coconut POD, which was reported to exist as a tetramer having a subunit molecular of 55 kDa (Mujer, Mendoza, & Ramirez, 1983…”

Section: Purification Of Zucchini Pod Molecular Weight and Puritymentioning

confidence: 99%

“…Until now, some scholars have studied the purification and characterization of some kinds of POD previously, such as avocado POD (Rojas-Reyes et al, 2014), pearl millet grains POD (Goyal & Chugh, 2013), green gram root POD (Basha & Prasada Rao, 2017), Leucaena leucocephala POD (Pandey & Dwivedi, 2011), and Kalipatti sapota POD (Chandrahas, Snehasis, & Laxmi, 2017). However, to the best of our knowledge, there is no report on the purification and characterization of POD from zucchini.…”

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confidence: 99%

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Purification and characterization of peroxidase from zucchini ( Cucurbita pepo L.)

Wang

et al. 2019

J Food Process Preserv

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The purification and characterization of zucchini (Cucurbita pepo L.) peroxidase (POD) were investigated. POD from zucchini was purified using a combination of (NH4)2SO4 fractionation and Sephadex G‐100 chromatography resulting in 4.7‐fold enhancement of activity with a recovery of 10.3%. Molecular mass of zucchini POD was 76 kDa by SDS‐PAGE. The optimal activity of the POD was achieved at pH 6.6 and 35°C with guaiacol as substrate. It was completely inactivated when incubated at 90°C for 3 min. L‐Cys, ascorbic acid, citric acid, and NaHSO3 (10 mM) were effective POD inhibitors, whereas Cu2+, Zn2+, Fe3+, and Mg2+ could enhance the activity of POD. Practical applications Our paper studied the properties of peroxidase (POD) from zucchini (Cucurbita pepo L.), including crude enzyme extraction and purification, optimum temperature, optimum pH, thermal stability, and effect of inhibitors and metal ions, so as to select a reasonable method to restrain the activity of POD, then providing a theoretical basis for inhibiting enzymatic browning that occurred during the process of manufacturing and storage to improve the nutritional value and exterior quality.

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Section: However the Pods From Leucaena Leucocephala Loquat Fruit Andcontrasting

confidence: 99%

Section: Purification Of Zucchini Pod Molecular Weight and Puritymentioning

confidence: 99%

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confidence: 99%

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Purification and characterization of peroxidase from zucchini ( Cucurbita pepo L.)

Wang

et al. 2019

J Food Process Preserv

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“…The effect of thermal stability depends on the sample preparations, rate constant (k) and activation energy (E a ). The value of activation energy (Vishwasrao et al 2017) can be obtained using the formula given in Eq. 26:…”

Section: Influence Of Temperaturementioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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“…The observed high molecular mass of POX1 may be attributed to post-translational modifications of the polypeptide chain including the number and compositions of glycan chains commonly present in plant POXs (Sakharov et al, 2000;Dicko et al, 2006). Nevertheless, these POXs from Burkina radish are monomeric proteins as found for most plant secretory POXs (Johri et al, 2005;Kim and Lee, 2005;Hermelinda et al, 2007;Hu et al, 2012;Vishwasrao et al, 2017). Effects of pH and temperature: The effect of different pH on the oxidation of guaiacol by POX1 and POX2 is illustrated in Figures 5 and 6.…”

Section: Resultsmentioning

confidence: 99%

Biochemical characterization of Burkina red radish (Raphanus sativus) peroxidase

Diao¹,

Dibala²,

Ayékoué³

et al. 2018

J. App. Bioscience.

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Objectives: Peroxidases (POX), isoenzymes were purified to homogeneity from bulbs of Raphanus sativus (Radish) grown in Burkina Faso and characterized for use as an alternative source of POX for biotechnological applications. Methodology and Results: The enzymes were purified using cation exchange, anion-exchange and hydrophobic interaction chromatography. Two isoperoxidases, cationic POX1 and anionic POX2, were isolated and purified 18.5 and 27.2 fold, respectively. Purified enzymes were found to be monomeric proteins with molecular masses of 70 kDa and 47 kDa for POX1 and POX2, respectively, as determined by SDS-PAGE. The effect of pH and temperature was done using guaicol as a substrate. The optimal pH of the both purified POX was 5.6 and 80 % of its activity was retained at pH values between 4.0-8.0 after incubation for 2 h, but POX2 appeared to be highly stable than POX1. POX1 and POX2 had optimum temperatures of activity at 35° and 40 °C, respectively. Activities of these isoenzymes were determined using different phenolic substrates in the presence and absence of ionic effectors. The results show that both POX activities were activated by bivalent cations such as Mg 2+ and Ca 2+ but were inhibited by K + , Na + , Zn 2+ , EDTA and reducing compounds. While Ba 2+ is an activator for POX2, it had no effect on POX1. They oxidize all the phenolic compounds used. The greatest rate was obtained with ABTS and guaiacol, for POX1 and POX2, respectively. Conclusions and application of findings: POXs oxidize a wide range of phenolic substrates and have high stability at a wide range of pH. These properties make these enzymes potential biotechnological tools. They could be use in industrial applications to produce food dyes, phenolic resins from natural phenolic compounds or in the construction of biosensors and kits for analyses and diagnostics. They could play also an important role in the oxidation of phenolic compounds in polluted water. This is interesting because it could be useful in finding solutions to the thorny problem of recalcitrant phenolic compounds that resist to conventional methods for bioremediation.

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Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

Cited by 24 publications

References 36 publications

Purification and characterization of peroxidase from zucchini ( Cucurbita pepo L.)

Purification and characterization of peroxidase from zucchini ( Cucurbita pepo L.)

Techniques and modeling of polyphenol extraction from food: a review

Biochemical characterization of Burkina red radish (<i>Raphanus sativus</i>) peroxidase

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