A kinetic study of the inhibition of palmito polyphenol oxidase by L-cysteine

International Journal of Biochemistry and Cell Biology

Volumn 28, Issue 4, 1996, Pages 457-463

  Robert, Christine ^a   Richard Forget, Florence ^a   Rouch, Claude ^a   Pabion, Michel ^a   Cadet, Fredéric ^a  

^a UNIVERSITÉ DE LA RÉUNION   (France)

Author keywords

L cysteine; Palmito (Acanthophoenix rubra); PPO inhibition study

Indexed keywords

CATECHOL OXIDASE; CYSTEINE;

ARTICLE; CONTROLLED STUDY; ENZYME INHIBITION; GLYCATION; MODEL; NONHUMAN; SPECTROPHOTOMETRY;

EID: 0029998727     PISSN: 13572725     EISSN: None     Source Type: Journal    
DOI: 10.1016/1357-2725(95)00148-4     Document Type: Review

References (21)

1. Bernhardt L. W., de Lima D. C., Yang J. F. and Soares G. J. D. (1978) Melhoria das técnicas de processamento do palmito enlatado. Coletanea Instit. Tecnol. Alimentos 9, 43-62.
2. Bradford M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Anal. Biochem. 72, 248-254.
3. De Backer-Royer C. and Meunier J. C. (1992) Effect of temperature and pH on factor XIIIa from human placenta. Int. J. Biochem. 24, 637-642.
4. Dawson C. R. and Magee R. J. (1965) Plant tyrosine (polyphenol oxidase). Meth. Enzymol. 5, 817-827.
5. Lerner A. B. and Fitzpatrick T. B. (1950) Biochemistry of melanin formation. Physiol Rev. 30, 91-126.
6. Lourenço E. J., de Souza Leao J. and Neves V. A. (1990) Heat inactivation and kinetics of polyphenoloxidase from palmito (Euterpe edulis). J. Sci. Food Agric. 52, 249-259.
7. Mayer A. M. and Harel E. (1979) Review Polyphenol oxidase in plants. Phytochemistry 18, 193-215.
8. McCord J. D. and Kilara A. (1983) Control of enzymatic browning in processed mushrooms (Agaricus bisporus). J. Food Sci. 48, 1479-1483.
9. Nury S., Meunier J. C. and Mournache A. (1989) The kinetics of thermal deactivation of transglutaminase from guinea pig liver. Eur. J. Biochem. 180, 161-166.
10. Park E. Y. and Luh B. S. (1985) Polyphenol oxidase of kiwifruit. J. Food Sci. 50, 678-684.
11. Prota G. (1980). In Natural Sulfur Compounds (Edited by Cavanilli D., Gauli E. and Zappia V.), pp. 391-397. Plenum Press, New York.
12. Robert C., Rouch C., Forget-Richard F., Pabion M. and Cadet F. (1995a) Partial purification and physicochemical characterisation of palmito (Acanthophoenix rubra) polyphenol oxidases. Plant Physiol. Biochem. In press.
13. Robert C., Cadet F., Rouch C., Pabion M. and Forget-Richard F. (1995b) Kinetic study of the irreversible deactivation of palmito (Acanthophoenix rubra) polyphenol oxidase and effect of pH. J. Agric. Food Chem. 97, 154-159.
14. Richard-Forget F. C., Goupy P. M., Nicolas J. J., Lacombe M. J. and Pavia A. A. (1991) Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. J. Agric. Food Chem. 39, 841-847.
15. Richard-Forget F. C., Goupy P. M. and Nicolas J. J. (1992) Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. J. Agric. Food Chem. 40, 2108-2113.
16. Sanada H., Suzue R., Nakashima Y. and Kawada S. (1972) Effect of thiol compounds on melanin formation by tyrosinase, Biochem. Biophys. Acta. 261, 258-260.
17. Sayavedra L. A. and Montgomery M. W. (1986) Inhibition of polyphenoloxidase by sulfite. J. Food Sci. 51, 1531-1536.
18. Seiji M., Yoshida T., Itakura H. and Irimajiri T. (1969) Inhibition of melanin formation by sulfhydryl compounds. J. Invest. Dermatol. 52, 280-286.
19. Tanford C. (1968) Protein denaturation. Adv. Protein Chem. 33, 121-182.
20. Valero E., Varon R. and Garcia-Carmona F. (1991) A kinetic study of irreversible enzyme inhibition by an inhibitor that is rendered unstable by enzymic catalysis. Biochem. J. 277, 869-874.
21. Varoquaux P. and Sarris J. (1979) Influence de l'acide ascorbique sur la cinétique de l'o-diphénoloxydase (EC 1.14.18.1) du champignon de Paris (Agaricus bisporus). Lebensmim. Wiss. u. Technol. 12, 318-320.