Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture

Gürsul, Işıl; Gueven, Alper; Grohmann, Anne; Knorr, Dietrich

doi:10.1016/j.jfoodeng.2016.05.007

Cited by 20 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Balaša (2014) reported that PAL activity of PEF-treated apple cell cultures (200 kV m -1 ; 4.1 J kg -1 ) increased by 54 %, compared with untreated cell cultures, 9 h after treatment. In a similar way, Gürsul et al, (2016) reported that PAL activity and phenolic content of tomato cell cultures peaked 4 h after applying PEF (9 pulses of 120 kV m -1 ). They determined that PAL activity was higher with the increase in the intensity and extent of PEF application.…”

Section: Phenolic Compounds Content and Pal Activitysupporting

confidence: 52%

“…However, the highest PAL activity at 36 h did not match with a further accumulation of phenolic compounds beyond 24 h. This would imply that these phenolics are synthesized at a lower rate compared with their rate of utilization. Therefore, it suggests that cells may have used phenolic substances to repair the damage caused by PEF (Gürsul et al, 2016) or have been degraded by other oxidative enzyme or released through irreversibly formed pores.…”

Section: Phenolic Compounds Content and Pal Activitymentioning

confidence: 99%

See 1 more Smart Citation

Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

López‐Gámez

Elez-Martı́nez

Martı́n-Belloso

et al. 2020

Postharvest Biology and Technology

View full text Add to dashboard Cite

Section: Phenolic Compounds Content and Pal Activitysupporting

confidence: 52%

Section: Phenolic Compounds Content and Pal Activitymentioning

confidence: 99%

Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

López‐Gámez

Elez-Martı́nez

Martı́n-Belloso

et al. 2020

Postharvest Biology and Technology

View full text Add to dashboard Cite

“…Further reasons for the improvement of oxidative stress ability are probably related to the enzyme activities. Phenylalanine ammonia-lyase (PAL) is a key enzyme in the phenylpropanoid pathway responsible for phenolic compounds synthesis [41,42]. Polyphenol oxidase (PPO) can catalyze the hydroxylation reaction of free phenolic acids in fruits and vegetables, along with the dehydrogenation reaction of hydroxyphenols to hydrazine and the reaction of hydrazine with intracellular proteins or self-condensation in fruits and vegetables to produce brown pigment or melanin [43].…”

Section: Discussionmentioning

confidence: 99%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

View full text Add to dashboard Cite

A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized by transmission electron microscopy. Its effect on quality preservation of tomatoes (Solanum lycopersicum L. cv. Zheza 205) was investigated under ambient temperature. The results revealed that the nano-SiOx/chitosan complex (NSCC) film retarded weight loss and softness, delayed the titratable acids and total soluble solids loss, and thus markedly extended shelf life of green tomatoes. The antimicrobial activity of tomatoes coated with NSCC film was also recorded higher compared to chitosan (Ch) films and control. In addition, the NSCC film-coated tomatoes prevent the increase of malondialdehyde content and total polyphenol content. Moreover, the peroxidase activity, phenylalanine ammonia-lyase activity, and polyphenoloxidase activity of tomatoes coated with NSCC film were found lower than that in other treatments. These data indicated that the beneficial effects of nano-SiOx/chitosan complex coating on postharvest quality were possibly associated with the lower rate of O 2 /CO 2 transmission coefficient, limiting food-borne pathogenic bacterial growth, higher antioxidant activities, and also higher reactive oxygen species (ROS) scavenging and anti-browning activities of related enzymes in the tomatoes. Further, the results of the study could be used to successfully develop a novel nano-SiOx/chitosan complex film for improving the postharvested quality of tomatoes and thus effectively utilized by the food packaging industry.

show abstract

“…It has been shown that PEF treatment can offer an alternative to other methods for increasing phenylalanine ammonia lyase (PAL) activity in plant cell cultures, the key enzyme for secondary metabolite synthesis from tomato cell culture. PEF treatment combined with the sub-culturing technique increased PAL activity due to the ability of the sub-culturing of enhancing the cell structure and improved the cell membrane permeability [31].…”

Section: Health-related Compounds Of Plant-food Systems Stressed By Pefmentioning

confidence: 99%

Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

et al. 2017

View full text Add to dashboard Cite

In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been suggested as a technology of choice to obtain safe and high-quality plant-based foods with a shelf-life similar to the attained with mild heat pasteurization treatments. On the other hand, the application of PEF as a pretreatment for the permeabilization of vegetable tissues has been demonstrated to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices in drying, extraction, and diffusion processes. Moreover, PEF treatments are currently under study to prospect their potential to induce stress reactions in plant systems, so that bioproduction of certain compounds can be enhanced or stimulated. However, the impact of different PEF processing strategies on health-related compounds of plan-based foods has not been always considered. These review aims to present recent results regarding the effects of PEF on health-related properties of plant-based foods, including those preserved by PEF and those obtained from PEF-assisted and PEF-stressed processing.

show abstract

Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture

Cited by 20 publications

References 19 publications

Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

Contact Info

Product

Resources

About