Peroxidative properties of betanin decolorization by cell walls of red beet

Wasserman, Bruce P.; Guilfoy, Michael P.

doi:10.1016/s0031-9422(00)97666-0

Cited by 18 publications

(11 citation statements)

References 16 publications

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“…The addition of ascorbic acid as antioxidant in BA slightly reduced decolorization as compared to CB. This observation is in agreement with findings on the oxidative decolorization of betacyanins in Beta vulgaris and A. tricolor (Elliot et al, 1983;Wasserman et al, 1983).…”

Section: Amaranthin Degradationsupporting

confidence: 93%

“…However, there have been indications that immobilization and permeabilization procedures necessary to achieve effective production of secondary metabolites and their mass transfer into the culture medium (Knorr et al, 1985), do affect the composition of secondary metabolites from cultured plant cells and may result in bioconversion of the desired compounds (Berlin, 1985;Schiel et al, 1984). With regards to betacyanin decolorization, Wasserman et al (1983) suggested a peroxidative mechanism being responsible for betanin decolorization of red beets (Beta vulgaris L.) and Elliot et al (1983) described an enzyme involving oxidation as being involved in betacyanin decolorizing in A. tricolor seedlings.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration

Knorr

Berlin

1987

Journal of Food Science

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Cultures of Chenopodium rubrum were subjected to permeabilization and immobilization procedures to examine their potential for pigment production. Amaranthin content of culture media was highest for cultures treated with dimethylsulfoxide (DMSO) or dissolved chitosan. Labelling of the cells with L‐(U‐14C) tyrosine revealed that amaranthin was released from the cells but degraded rapidly. Product degradation in chitosan immobilized cells was delayed by 12–24 hr. Sufficient cell growth was observed in cultures treated with 0.77 mg chitosan per gram fresh biomass, with 0.42 ml.g‐1 DMSO, or when immobilized in a complex Ca‐alginate‐chitosan gel system. All other treatments resulted in inhibition of growth.

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Section: Amaranthin Degradationsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration

Knorr

Berlin

1987

Journal of Food Science

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“…Considerable betalain decomposition may also result in the presence of betalain degrading enzymes. Both membrane‐bound and cell wall‐bound peroxidases were identified in red beet (Wasserman and Guilfoy 1984), the membrane‐bound peroxidase exhibiting a pH optimum of 3.4 (Wasserman and Guilfoy 1983). Interestingly, betacyanins were found to be more prone to degradation by peroxidases than betaxanthins, while the latter were more susceptible to chemical oxidation by hydrogen peroxide, as was proven by almost complete suppression of betaxanthin oxidation upon catalase addition (Wasserman and others 1984).…”

Section: Factors Governing Betalain Stabilitymentioning

confidence: 99%

Betalain Stability and Degradation—Structural and Chromatic Aspects

Herbach¹,

Stintzing²,

Carle³

2006

Journal of Food Science

504

349

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In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain‐containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain‐based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.

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“…Pioneering research showed the occurrence of a betacyanine decolorizing enzyme in fresh beet tissue (Soboleva et al, 1976;Lashley and Wiley, 1979). Soboleva et al (1976) suggested that the decolorizing enzyme might be a peroxidase (EC 1.11.1.7), and Waserman and Guilfoy (1983) reported that the Bt decoloration by a red beet preparation is stimulated by the addition of micromolar concentrations of H 2 O 2 , thus confirming the involvement of peroxidase in the process.…”

Section: Introductionmentioning

confidence: 97%

An Approach to the Characterization of Betanine Oxidation Catalyzed by Horseradish Peroxidase

Parra

Muñoz

1997

J. Agric. Food Chem.

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Horseradish peroxidase (HRP, EC 1.1.11.7) catalyzed oxidation of betanine is complex, as judged by the shape of the consecutive absorption spectra of the reaction medium. Graphic analysis of these spectra by a matricial test revealed the presence of at least three kinetically related absorbent species in the reaction mixture. Analysis by HPLC confirmed the presence of several reaction products. During the course of the reaction, a red intermediate and several yellow products, presumably of a polymeric nature, are generated, betalamic acid being one of the final products. Even in the absence of enzyme, the reaction, once initiated, continued again, yielding betalamic acid as a final product, which is formed as both substrate and intermediate product disappear. The chemical nature of the intermediate product and the possible reaction mechanism are discussed. Keywords: Beta vulgaris; betanine oxidation; peroxidase; red beet

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Peroxidative properties of betanin decolorization by cell walls of red beet

Cited by 18 publications

References 16 publications

Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration

Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration

Betalain Stability and Degradation—Structural and Chromatic Aspects

An Approach to the Characterization of Betanine Oxidation Catalyzed by Horseradish Peroxidase

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