Characterization of Polyphenol Oxidase from Eruca sativa

Yıl 2023, , 887 - 894, 25.08.2023

Negin Shabnam , Sibel Kahraman

https://doi.org/10.16984/saufenbilder.1174501

Öz

Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value of vegetables and fruits. It is one of the important problems for vegetables used as salads and causes lots of economic losses. In this study, polyphenol oxidase (PPO) from Eruca sativa was extracted and characterization studies were carried out. Substrate specificity for variable substrates, optimum pH, optimum temperature, effect of different metal ions were assayed. Km and Vmax values were determined as for pyrocatechol Km = 10.24 mM, Vmax = 0.0018 U min-1, catechin; Km = 12.57 mM, Vmax = 0.0012 U min-1, gallic acid; Km = 23.07 mM, Vmax = 0.0001 U min-1. Optimum pH and temperature were determined as pH:7.0 and 20 oC respectively. Effect of various metal ions such as, K+, Fe2+, Mg2+, Zn2+, Cu2+ and Hg2+ on enzyme activity were measured. K+, Mg2+, Zn2+, Cu2+ ions inhibited PPO activity significantly. However Fe2+ ion did not inhibit PPO activity.

Anahtar Kelimeler

Characterization, Eruca sativa, enzyme, polyphenol oxidase

Kaynakça

• A. Altunkaya, V. Gökmen, “Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)”, Journal of Cereal Science, vol. 55, no. 3, pp. 300–304, 2012.
• R. Yoruk, M. R. Marshall, “Physicochemical properties and function of plant polyphenol oxidase: a review 1”, Journal of Food Biochemistry, vol. 27, no. 5, pp. 361-422, 2003.
• A. M Mayer, E. Harel, “Phenoloxidases and their significance in fruit and vegetables” Food Enzymology, vol. 1, pp. 373-398, 1991.
• J. Ahmed, F. Al-Salman, A. S. Almusallam, “Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree”, Journal of Food Engineering, vol. 119, no. 3, pp. 660–667, 2013.
• A. Altunkaya, “Effect of Various Inhibitors on Enzymatic Browning, Antioxidant Activity and Total Phenol Content of Fresh-Cut Rocket Salad (Eruca Sativa Mill.)”, Hacettepe Journal of Biology & Chemistry, vol. 49, no. 4, pp. 345-354, 2021.
• M. Blamey, C. Grey-Wilson, “Illustrated flora of Britain and Northern Europe. Hodder and Stroughton, 1989. E. Degl`Innocenti, A. Pardossi, F. Tattini, L. Guidi, “Phenolic compounds and antioxidant power in minimally processed salad”, Journal of Food Biochemistry, vol. 32, pp. 642-653, 2008.
• U. Gawlik-Dziki, “Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets”, Food Chemistry, vol. 109, no. 2, pp. 393–401, 2008.
• H. Lineweaver, D. Burk, “The determination of enzyme dissociation constants”, Journal of American Chemical Society, vol. 56, pp. 658-666, 1934.
• M. Sikora, M. Świeca, M. Franczyk, A. Jakubczyk, J. Bochnak, & U. Złotek, “Biochemical properties of polyphenol oxidases from ready-to-eat lentil (Lens culinaris Medik.) sprouts and factors affecting their activities: A search for potent tools limiting enzymatic browning”, Foods, vol. 8, no. 5, pp. 154, 2019.
• G. Palma-Orozco, A. Ortiz-Moreno, L. Dorantes-Álvarez, J. G. Sampedro, H. Nájera, “Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota)”, Phytochemistry, vol. 72, no. 1, pp. 82-88, 2011.
• T. Nagai, N. Suzuki, “Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L”, Journal of Agricultural Food Chemistry, vol. 49, pp. 3922–3926, 2001.
• M. Siddiq, N. K. Sinha, J. N. Cash, “Characterization of polyphenol oxidase from Stanley plums”, Journal of Food Science, vol. 57, pp. 1177–1179, 1992.
• M. Siddiq, K. D. Dolan, “Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)”, Food Chemistry, vol. 218, pp. 216-220, 2017.
• E. M. Gonzalez, B. de Ancos, & M. Pilar-Cano, “Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits”, Journal of Agricultural Food Chemistry, vol. 48, pp. 5459–5464, 2000.
• Z. G. Zhao, L. C. Zhu, S. J. Yu, M. Saska, “Partial purification and characterization of polyphenol oxidase from sugarcane (Saccharum officinarum L.)”, Zuckerin-dustrie, vol. 136, pp. 296–301, 2011.
• J. Halder, P. Tamuli, A. N. Bhaduri, “Isolation and characterization of polyphenol oxidase from Indian tea leaf (Camellia sinensis)”, Journal of Nutritional Biochemistry, vol. 9, no. 2, pp. 75-80, 1998.
• P. Montero, A. Avalos, M. Perez-Mateos, “Characterization of polyphenoloxidase of prawns (Penaeus japonicus), Alternatives to inhibition: additives and high-pressure treatment”, Food Chemistry, vol. 75, no. 3, pp. 317-324, 2001.
• A. M. Mayer, “Polyphenol oxidases in plants and fungi: going places? A review”, Phytochemistry, vol. 67, pp. 2318–2331, 2006.
• J. Zhang, G. Zhou, L. Fei, L. Chen, L. Sun, F . Lyu, Y. Ding, “Study on Purification and Characterization of Polyphenol Oxidase from Acetes chinensis”, Molecules. vol. 26, no. 24, pp. 7545, 2021.
• E. H. Alici, G. Arabaci, “Purification of polyphenol oxidase from borage (Trachystemon orientalis L.) by using three-phase partitioning and investigation of kinetic properties”, International Journal of Biological Macromolecules, vol. 93, pp. 1051–1056, 2016.
• G. Zhao-Jian, H. Xiao-Hong, X. Xing-Guo, “Purification and characterisation of polyphenol oxidase from red swiss chard (Beta vulgaris subspecies cicla) leaves”, Food Chemistry, vol. 117, pp. 342-348, 2009.
• D. Panadare, V. K. Rathod, “Extraction and purification of polyphenol oxidase: A review”, Biocatalysis and Agricultural Bio-technnology, vol. 14, pp. 431–443, 2018.
• Y. Zheng, J. Shi, Z. Pan, “Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape”, European Food Research and Technology, vol. 234, pp. 607–616, 2012.
• J. W. Jang, Y. Y Ma, J. M. Shin, K. B. Song, “Characterization of polyphenol oxidase extracted from Solanum tuberosum Jasim”, Food Science and Biotechnology, vol. 14, pp. 117–122, 2005.
• D. K. Yadav, A. Prasad, J. Kruk, P. Pospisil, “Evidence for the involvement of loosely bound plastosemiquinones in superoxide anion radical production in photosystem II”, PLoS ONE , vol. 9, no.12, pp. e115466, 2014.
• K.Saby John, S. G. Bhat, U. J. S. Prasada Rao, “Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex) ”, Journal of Molecular Catalysis B: Enzymatic, vol. 68, no. 1, pp. 30–36, 2011.
• N. Liu, W. Liu, D. Wang, Y. Zhou, X. Lin, X. Wang, S. Li, “Purification and partial characterization of polyphenol oxidase from the flower buds of Lonicera japonica Thunb.”, Food Chemistry, vol. 138, no. 1, pp. 478–483, 2013.