Consistency of polyphenol oxidase (PPO) thermostability in ripening apricots (Prunus armeniaca L.): Evidence for the presence of thermostable PPO forming and destabilizing mechanisms in apricots

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 8, 2003, Pages 2371-2379

  Yemenicioǧlu, Ahmet ^b   Cemeroǧlu, Bekir ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Apricot; Heat inactivation; Polyphenol oxidase; Prunus armeniaca; Purification; Ripening

Indexed keywords

2 DIETHYLAMINOETHANOL; ACETONE; CATECHOL; CATECHOL OXIDASE; CELLULOSE;

APRICOT; ARTICLE; CULTIVAR; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME DEGRADATION; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME MECHANISM; ENZYME PURIFICATION; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYME SYNTHESIS; FRUIT RIPENING; HEAT TREATMENT; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PARAMETER; PRECIPITATION; TECHNIQUE; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

ACETONE; CATECHOL OXIDASE; CHROMATOGRAPHY, DEAE-CELLULOSE; ENZYME STABILITY; FRUIT; HEAT; PRECIPITATION; PRUNUS;

PRUNUS; PRUNUS ARMENIACA;

EID: 0242684546     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025988q     Document Type: Article

References (54)

1. Kahn, V. Effect of proteins, protein hydrolyzates and amino acids on o-dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, and banana. J. Food Sci. 1985, 50, 111-115.
2. Sapers, G. M.; Miller, R. L Browning inhibition in fresh-cut pears. J. Food Sci. 1998, 65, 342-346.
3. Sapers, G. M.; Hicks, K. B.; Phillips, J. G.; Garzarella, L.; Pondish, D. L.; Matulaitis, R. M.; McCormack, T. J.; Sondey, S. M.; Seib, P. A.; El-Atawy, Y. S. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. J. Food Sci. 1989, 54, 997-1002, 1012.
4. Santerre, C. R.; Leach, T. F.; Cash, J. N. Bisulfite alternatives in processing abrasion-peeled russet Burbank potatoes. J. Food Sci. 1991, 56, 257-259.
5. Sapers, G. M.; Miller, R. L. Enzymatic browning control in potatoes with ascorbic acid-2-phosphates. J. Food Sci. 1992, 57, 1132-1135.
6. Sapers, G. M.; Miller, R. L. Heated ascorbic/citric acid solutions as browning inhibitor for pre-peeled potatoes. J. Food Sci. 1995, 60, 762-766, 776.
7. Gunes, G.; Lee, C. Y. Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents. J. Food Sci. 1997, 62, 572-575, 582.
8. Bachem, C. W. B.; Speckmann, G. J.; Van der Linde, P. C. G.; Verheggen, F. T. M.; Hunt, M. D.; Steffens, J. C.; Zabeau, M. Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers. Bio/Technology 1994, 12, 1101-1105.
9. Coetzer, C.; Corsini, D.; Love, S.; Pavek, J.; Tumer, N. Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. J. Agric. Food Chem. 2001, 49, 652-657.
10. Li, L.; Steffens, J. C. Overexpression of polyphenol oxidase in transgenic plants results in enhanced bacterial disease resistance. Planta 2002, 215, 239-247.
11. Thomas-Berberan, F. A.; Espin, J. C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 2001, 81, 853-876.
12. Gomes, M. R. A.; Ledward, D. A. Effect of high-pressure treatment on the activity of some polyphenol oxidases. Food Chem. 1996, 56, 1-5.
13. Seyderhelm, I.; Boguslawski, S.; Michaelis, G.; Knorr, D. Pressure induced inactivation of selected food enzymes. J. Food Sci. 1996, 61, 308-310.
14. de Daza, M. S. T.; Alzamora, S. M.; Welti-Chanes, J. Minimally processed high moisture fruit products by combined methods: Result of a multinational project. In Food Engineering; Fito, P., Ortega-Rodriguez, E., Barbosa-Canovas, G. V., Eds.; Chapman and Hall, ITP: New York, 1997; pp 161-180.
15. Valle, J. M.; Aranguiz, V.; Leon, H. Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res. Int. 1998, 31, 557-569.
16. Devece, C.; Rodriguez-Lopez, J. N.; Fenoll, L. G.; Tudela, J.; Catala, J. M.; Reyes, E.; Garcia-Canovas, F. Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. J. Agric. Food Chem. 1999, 47, 4506-4511.
17. Lacroix, M.; Ouattara, B. Combined industrial processes with irradiation to assure innocuity and preservation of food products-a review. Food Res. Int. 2000, 33, 719-724.
18. Vamos-Vigyazo, L. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr. 1981, 15, 49-127.
19. Ponting, J. D.; Bean, R. S.; Notter, G. K.; Makower, B. Degree of heat-inactivation of polyphenol oxidase and quality of frozen apricot puree. Food Technol. 1954, 8, 573-575.
20. Leonard, S.; Marsh, G. L.; York, G. K.; Heil, J. R.; Wolcott, T.; Coggins, S. Determination of flame sterilisation process for apricot halves in 303 × 406 cans. J. Food Sci. 1976, 41, 1222-1224.
21. Arslan, O.; Temur, A.; Tozlu, I. Polyphenol oxidase from Malatya apricot (Prunus armeniaca L.). J. Agric. Food Chem. 1998, 46, 1239-1241.
22. Yemenicioǧlu, A.; Cemeroǧlu, B. Hale Haven şeftalilerinde polifenol oksidaz enzimlerinin bazi nitelikleri. Tr. J. Agric. For. 1998, 22, 261-265.
23. Cemeroǧlu, B. Meyve ve sebze işleme endüstrisinde temel analiz metodlari. Biltav Yayinlari 02-2: Ankara, Turkey, 1992; pp 239-264.
24. Yemenicioǧlu, A.; Özkan, M.; Cemeroǧlu, B. Heat inactivation kinetics of apple polyphenoloxidase and activation its latent form. J. Food Sci. 1997, 62, 508-510.
25. Dijkstra, L.; Walker, J. R. L. Enzymic browning in apricots (Prunus armeniaca). J. Sci. Food Agric. 1991, 54, 229-234.
26. Harris, D. A. Spectrophotometric assays. In Spectrophotometry and Spectrofluorometry; Harris, D. A., Bashford, C. L., Eds.; IRL Press: Oxford, U.K., 1987; pp 59-60.
27. Yamamoto, H. S.; Steinberg, M. P.; Nelson, A. I. Kinetic studies on the heat inactivation of peroxidase in sweet corn. J. Food Sci. 1962, 27, 113-118.
28. Sanchez-Ferrer, A.; Laveda, F.; Garcia-Carmona, F. Cresolase activity of potato tuber partially purified in a two-phase partition system. J. Agric. Food Chem. 1993, 41, 1225-1228.
29. Espin, J. C.; Morales, M.; Varon, R.; Tudela, J.; Garcia-Canovas, F. Monophenolase activity of polyphenol oxidase from verdedoncella apple. J. Agric. Food Chem. 1995, 43, 2807-2812.
30. Chavalier, T.; Rigal, D.; Mbeguie-A-Mbeguie, D.; Gauillard, F.; Richard-Forget, F.; Fils-Lycaon, B. R. Molecular cloning and characterisation of apricot fruit polyphenol oxidase. Plant Physiol. 1999, 119, 1261-1269.
31. Fragnier, M.; Marques, L.; Fleuriet, A.; Macheix, J. Biochemical and immunochemical characterisation of polyphenol oxidase from different prunus fruits. J. Agric. Food Chem. 1995, 43, 2375-2380.
32. Yemenicioǧlu, A. Time-temperature relationships for thermal inactivation of polyphenol oxidase in apricot. Masters Thesis, Ankara University Graduate School of Natural and Applied Sciences, Department of Food Engineering, 1996.
33. Roe, S. Separation based on structure. In Protein Purification Methods; Harris., E. L. V., Angal, S., Ed.; IRL Press: Oxford, U.K., 1989; pp 202-216.
34. Benjamin, N. D.; Montgomery, M. W. Polyphenol oxidase of Royal Ann cherries: Purification and characterisation. J. Food Sci. 1973, 38, 799-806.
35. Wasserman, B. P. Thermostable enzyme production. Food Technol. 1984, 38, 78-89, 98.
36. Hind, G.; Marshak, D. R.; Coughan, S. J. Spinach polyphenol oxidase: Cloning, characterization, and relation to a putative protein kinase. Biochemistry 1995, 34, 8157-8164.
37. Espin, J. C.; Van Leeuwen, J.; Wichers, H. J. Kinetic study of the activation process of a latent mushroom (Agaricus bisporus) tyrosinase by serine proteases. J. Agric. Food Chem. 1999, 47, 3509-3517.
38. Mazzafera, P.; Robinson, S. P. Characterisation of polyphenol oxidase in coffee. Phytochemisrty 2000, 55, 285-296.
39. Priolo, N.; del Valle, S. M.; Arribere, M. C.; Lopez, L.; Caffini, N. Isolation and characterisation of a cysteine protease from the latex of Araujia hortorum fruits. J. Protein Chem. 2000, 19, 39-49.
40. King R. S.; Flurkey, W. H. Effect of limited proteolysis on broad bean polyphenol oxidase. J. Sci. Food Agric. 1987, 41, 231-240.
41. Kitabatake, N.; Cuq, J. L.; Cheftel, J. C. Covalent binding of glycosyl residues to β-lactoglobulin: Effects on solubility and heat stability. J. Agric. Food Chem. 1985, 33, 125-130.
42. Lango, M. L.; Combes, D. Thermostability. of modified enzymes: a detailed study. J. Chem. Technol. Biotechnol. 1999, 74, 25-32.
43. Nakamura, S.; Kato, A.; Kobayashi, K. Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect. J. Agric. Food Chem. 1992, 40, 735-739.
44. Shu, Y.; Sahara, S.; Nakamura, S.; Kato, A. Effects of the length of polysaccharide chains on the functional properties of the Maillard-type lysozyme-polysaccharide conjugate. J. Agric. Food Chem. 1996, 44, 2544-2548.
45. Casa, R. M.; Guisan, J. M.; Sanchez-Montero, J. M.; Sinisterra, J. V. Modification of the activities of two different lipase from Candida rugosa with dextrans. Enzyme Microb. Technol. 2002, 30, 30-40.
46. Floris, G.; Medda, R.; Rinaldi, A. Peroxidase from Ipomoea batatas seedlings: Purification and properties. Phytochemistry 1984, 23, 1527-1529.
47. Mayer, A. M. Polyphenol oxidases in plants - recent progress. Phytochemistry 1987, 26, 11-20.
48. Lee, M. Y.; Kim, S. S. Characteristics of six isoperoxidases from Korean radish root. Phytochemistry 1994, 35, 287-290.
49. Fujita, S.; bin Saari, N.; Maegawa, M.; Tetsuka, T.; Hayashi, N.; Tono, T. Purification and properties of polyphenol oxidase from cabbage (Brassica oleracea L.). J. Agric. Food Chem. 1995, 43, 1138-1142.
50. Wolf, S. M.; Ferrari, R. P.; Traversa, S.; Biemann, K. Determination of the carbohydrate composition and disulfide bond linkages of bovine lactoperoxidse by mass spectrometri. J, Mass Spectrom. 2000, 35, 210-217.
51. Mayer, A. M.; Staples, R. C. Laccase: new functions for an old enzyme. Phytochemistry 2002, 60, 551-565.
52. Branza-Nichita, N.; Petrescu, A. J.; Negroiu, G.; Dwek, R. A.; Petrescu, S. M. N-Glycosylation processing and glycoprotein folding - lessons from the tyrosinase-related proteins. Chem. Rev. 2000, 100, 4697-4711.
53. Caer, D.; Colas, B. Protease susceptibility and amino group accessibility to trinitrobenzenesulfonic acid of legumin during its glycosylation. J. Agric. Food Chem. 1993, 41, 544-546.
54. Horton, H. R.; Moran, L. A.; Ochs, R.; Rawn, J. D.; Scrimgeour, K. G. Principles of Biochemistry; Prentice Hall: London, U.K., 1996; pp 238-240.