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Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata)

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Abstract

Peroxidase (EC 1.11.1.7; donor: hydrogen-peroxide oxidoreductase) catalyses the oxidation of various electron donor substrates (e.g. phenols, aromatic amines). In this study, the peroxidase was extracted from Thymbra spicata L. var. spicata and, then partially purified with (NH4)2SO4 precipitation and dialysis. The substrate specificity of peroxidase was investigated using 2,2′-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS), o-dianisidine, o-phenylenediamine, catechol and guaiacol as substrates. Furthermore, the effects of buffer concentration, pH, temperature and thermal inactivation on enzyme activity were also studied. The results obtained have shown that (i) the best substrate is o-dianisidine, followed by ABTS, catechol, guaiacol and o-phenylenediamine, respectively; (ii) the best buffer concentration is 40 mM for o-dianisidine and catechol, 10 mM for ABTS and guaiacol, and 100 mM for o-phenylenediamine; (iii) optimum pH is 2.5 for ABTS and o-phenylenediamine, 6.0 for o-dianisidine, and 7.0 for catechol and guaiacol; (iv) optimum temperature is 20 °C for catechol, 40 °C for ABTS, guaiacol and o-dianisidine, and 50 °C for o-phenylenediamine; and (v) the enzyme activity in the thermal inactivation experiments was enhanced with increase in temperature with o-dianisidine as a substrate while its activity decreased with o-phenylenediamine.

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Authors and Affiliations

  1. Department of Biology, Faculty of Science and Literature, Balikesir University, 10145, Balikesir, Turkey

    Serap Doğan

  2. Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145, Balikesir, Turkey

    Pınar Turan, Mehmet Doğan, Oktay Arslan & Mahir Alkan

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  1. Serap Doğan
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  2. Pınar Turan
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  3. Mehmet Doğan
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  5. Mahir Alkan
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Correspondence to Serap Doğan.

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Doğan, S., Turan, P., Doğan, M. et al. Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata). Eur Food Res Technol 225, 865–871 (2007). https://doi.org/10.1007/s00217-006-0493-8

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  • DOI: https://doi.org/10.1007/s00217-006-0493-8

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