Purification of tea leaf (Camellia sinensis) polyphenol oxidase by using affinity chromatography and investigation of its kinetic properties

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis viniferaL.)

“…In similar studies, the molecular weight of PPO purified from tea leaves ( C. sinensis ) was found 50 kDa as a single band by SDS‐PAGE under silver staining condition and single band was seen by substrate staining with L‐DOPA in Native PAGE (Oztürk et al., 2020). The presence of PPO in Plum (P. domestica) was identified by native PAGE and it molecular mass was found to be 65 kDa by SDS‐PAGE (Ionita et al., 2017), L. piperatus PPO identified by Native PAGE and molecular weight was found to be approximately 40 kDa with SDS‐PAGE (Öz et al., 2011).…”

“…In this study, PPO was successfully purified 61.23 times with a yield of 1.76% (Table 1). In the previous studies using the same affinity chromatography gel, PPO was purified 65.3‐fold from a wild edible mushroom ( Macrolepiota gracilenta ) (Kolcuoğlu, 2012), 19.77‐fold from tea leaf ( Camellia sinensis ) (Öztürk et al., 2020), and 60‐fold from Barbados cherry ( Malpighia glabra L.) using the affinity chromatography method (Kumar et al., 2008). In the studies using different chromatographic methods, PPO was purified 32.81‐fold by using ion‐exchange chromatography from plum ( Prunus domestica ) (Ionita et al., 2017) and 32.93‐fold by utilizing a DEAE‐Sepharose fast flow column from Whangkeumbae pear (Zhou et al., 2018).…”

“…The best substrate was found to be 4‐methyl catechol with the lowest K m and the highest V max for the Kirmizi Kismis grape PPO enzyme. K m values for the tea leaves ( C. sinensis ) PPO were found to be 3.782 mM for catechol and 3.881 mM for 4‐methyl catechol (Öztürk et al., 2020). The K m value of the napoleon grape PPO was determined to be 8.2 mM by utilizing 4‐tert‐butylcatechol as a substrate at pH: 6.0 (Nunez‐Delicado et al., 2007).…”

Purification, kinetic parameters, and isoforms of polyphenol oxidase from “Xushu 22” sweet potato skin

“…In contrast, the yield of sPPO2 was 2.10%, and the sPPO2 specific activity was 53,463.16 U/mg. Compared to previous literature reports, the fold-purification was 5.14 higher than reported for the PPO from potato (Aksoy, 2020), 19.77-fold higher than for the PPO from tea leaf (Camellia sinensis) (Öztürk, Aksoy, & Küfrevioğlu, 2019), 13.3 and 22.5 than for the PPO from Ginseng (Kim & Kim, 2013), and 12.38 higher than for the PPO from Indian pink guava (Vishwasrao & Ananthanarayan, 2018). The recovery rate was higher than for the PPO from mamey fruit (Pouteria sapota) which was 0.28% (Orozcoa, Moreno, Álvarez, Sampedrob, & Nájerac, 2011) and close to the recovery rate of 2.03% seen for the PPO from chestnut kernel (Gong, Li, Liu, Cheng, & Wang, 2015)…”

Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars

“…The optimum temperature of PPO from apple and Tadela date fruit is also within this range (Aydin, Gulcin, & Alwasel, 2015;Benaceur et al, 2019). By contrast, the PPO from lily bulbs showed a low optimum temperature, which was similar to that of tea leaf (10°C) (Öztürk, Aksoy, & Küfrevioğlu, 2020) and jackfruit (8°C) (Tao et al, 2013). The optimum temperature of PPO usually depends on the plant's species, varieties, and environmental conditions and the substrate used in the assay (Yoruk & Marshall, 2003).…”