Biochemical and Biophysical Research Communications
Regular ArticleHysteresis and Positive Cooperativity of Iceberg Lettuce Polyphenol Oxidase☆
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2023, Food ChemistryCitation Excerpt :The CIRG value change was consistent with the color change (Fig. 1B). It has been reported that the color change in the seed coat may be caused by a change in the phenolic substances after oxidization (Chazarra, Garcia-Carmona, & Cabanes, 2001). Indeed, the total phenol content in the seed coat of the two de-astringent treatments displayed a decreasing trend, and the nuts treated with NaHCO3 showed a more pronounced decreasing trend compared to those under the CK treatment, from 56.47 mg g−1 on Day 0 to 2.63 mg g−1 on Day 10 (Fig. 1C).
High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)
2022, Food Packaging and Shelf LifeCitation Excerpt :This might be due to the reason that peeled CWC in control group were exposed to oxygen during storage which caused the accumulation of reactive oxygen species (ROS), consequently damaging the cell membrane structure and loss of regionalization function (Wang et al., 2022). The increase in PPO activity could be due to the contact between PPO and substrate, which led to the allosterism of PPO towards the higher catalytic activity structure (Chazarra et al., 2001). In addition to polyphenolic substrates and PPO, the occurrence of enzymatic browning requires the participation of oxygen (Murtaza et al., 2018).
Two-year comparison of the biochemical properties of polyphenol oxidase from Turkish Alyanak apricot (Prunus armenica L.)
2016, Food ChemistryCitation Excerpt :Interaction of o-quinones with other molecules leads to formation of red, brown, or black pigments, which lower quality attributes and economic values of raw material and products. Enzymatic browning is regarded as a serious problem that can occur during harvesting, handling, processing, and storage of fruits and vegetables (Chararra, Carcia-Carmona, & Cabanes, 2001; Gauillard & Richard-Forget, 1997; Ramirez, Whitaker, & Virador, 2003; Zawistowski, Biliaderis, & Eskin, 1991). There are many reports related to purification and characterization of PPO from various fruits and vegetables, e.g. mamey (Palma-Orozco, Ortiz-Moreno, Dorantes-Álvarez, Sampedro, & Nájera, 2011), eggplant (Mishra, Gautam, & Sharma, 2012), wheat (Altunkaya & Gökmen, 2012), mushroom (Kolcuoğlu, 2012), snake fruit (Zaini, Osman, Hamid, Ebrahimpour, & Saari, 2013), Lonicera japonica (Liu et al., 2013), persimmon (Navarro, Tárrega, Miguel, & Enrique, 2014), Solanum lycocarpum (Batista, Batista, Alves, & Fernandes, 2014).
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
2015, Food ChemistryCitation Excerpt :There are a number of reports in literature where an increase in the activity of plant PPOs was observed following heat treatment (Buckow, Weiss, & Knorr, 2009; Yemenicioglu, Ozkan, & Cemeroglu, 1997), which has been attributed to the activation of the latent PPO precursor in the PPO extracts. The presence of latent PPOs has been reported in many fruits and vegetables including, beetroot (Gandia-Herrero, Jimenez-Atienzar, Cabanes, Garcia-Carmona, & Escribano, 2005), iceberg lettuce (Chazarra, Garcia-Carmona, & Cabanes, 2001), apples (Yemenicioglu et al., 1997), grapes (Nunez-Delicado, Serrano-Megias, Perez-Lopez, & Lopez-Nicolas, 2007), persimmon (Nunez-Delicado, Sojo, Garcia-Carmona, & Sanchez-Ferrer, 2003) and peach (Winters, Minchin, Michaelson-Yeates, Lee, & Morris, 2008). Gerdemann, Eicken, Gala, and Krebs (2002) modelled the structure of the latent PPO from Sweet potatoes based on the 3D structural data of the active (mature) sweet potato PPO and hemocyanin from giant octopus, which lacks diphenolase activity.
Dandelion PPO-1/PPO-2 domain-swaps: The C-terminal domain modulates the pH optimum and the linker affects SDS-mediated activation and stability
2015, Biochimica et Biophysica Acta - Proteins and ProteomicsCitation Excerpt :This has led to the assumption that only the N-terminal domain specifies the catalytic properties of the enzyme. However, because PPOs can be activated in vitro by non-proteolytic reagents such as SDS [12,21–25], it is conceivable that both the linker and the C-terminal domain may be involved in this activation process and may even contribute to the enzymatic characteristics of PPOs. This is supported by the observation that the coordinated movement of the hemocyanin (HC) blocking domain away from the active site is triggered by SDS, although the overall structure of the protein is not affected.
Hysteresis and positive cooperativity as possible regulatory mechanisms of Trypanosoma cruzi hexokinase activity
2014, Molecular and Biochemical Parasitology
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Abbreviations used: KH, Hill constant; nH, Hill coefficient; PPO, polyphenol oxidase; 4tBC, 4-tert-butylcatechol; τ, lag period; SDS, sodium dodecyl sulfate.
- 1
To whom correspondence should be addressed at Departamento de Bioquı́mica y Biologı́a Molecular A, Edificio de Veterinaria, Unidad docente de Biologı́a, Universidad de Murcia, Campus de Espinardo 30071 Murcia, Spain. Fax: 968-364147. E-mail: [email protected].