Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds

Phytochemistry

Volumn 54, Issue 5, 2000, Pages 481-487

  Negishi, Osamu ^a   Ozawa, Tetsuo ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

( ) Epicatechin; 2',5' Bis(2 hydroxyethylthio) ( ) epicatechin; 2' (2 Hydroxyethylthio) ( ) epicatechin; 5' (2 Hydroxyethylthio) ( ) epicatechin; Inhibition of enzymatic browning; O Quinone; Polyphenol oxidase; Polyphenolic compound; Sulfhydryl enzyme; Thiol compound

Indexed keywords

2' (2 HYDROXYETHYLTHIO)EPICATECHIN; 2',5' BIS(2 HYDROXYETHYLTHIO)EPICATECHIN; 5' (2 HYDROXYETHYLTHIO)EPICATECHIN; CATECHIN; CATECHOL OXIDASE; CYSTEINE; DITHIOTHREITOL; EPICATECHIN; FLAVONOID; MERCAPTOETHANOL; PHENOL DERIVATIVE; QUINONE DERIVATIVE; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ANGIOSPERM; ARTICLE; CATALYSIS; CHEMICAL REACTION KINETICS; CHEMICAL STRUCTURE; CONTROLLED STUDY; ENZYME BINDING; ENZYME INHIBITION; GLYCATION; KINETICS; NONHUMAN; OXIDATION REDUCTION REACTION; PHYTOCHEMISTRY; PLANT; POLYMERIZATION; REACTION ANALYSIS; REDUCTION; STOICHIOMETRY;

ANGIOSPERMS; CATECHIN; CATECHOL OXIDASE; KINETICS; MAILLARD REACTION; MERCAPTOETHANOL; MOLECULAR STRUCTURE; OXIDATION-REDUCTION;

MAGNOLIOPHYTA; RHODODENDRON; RHODODENDRON MUCRONATUM;

EID: 0343081028     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9422(00)00125-4     Document Type: Article

References (18)

1. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72:1976;248-254.
2. Brown B.R. Biochemical aspects of oxidative coupling of Phenols. Taylor W.I., Battersby A.R. Oxidative Coupling of Phenols. 1967;167-201 Marcel Dekker, New York.
3. Cilliers J.J.L., Singleton V.L. Caffeic acid autoxidation and the effects of thiols. Journal of Agricultural and Food Chemistry. 38:1990;1789-1796.
4. Esterbauer H., Schwarzl E., Hayn M. A rapid assay for catechol oxidase and laccase using 2-nitro-5-thiobenzoic acid. Analytical Biochemistry. 77:1977;486-494.
5. Hansson C., Rorsman H., Rosengren E. 5-S-Cysteinyldopa as a substrate for tyrosinase. Acta Dermato-Venereologica. 60:1980;399-402.
6. Ito S., Prota G. A facile one-step synthesis of cysteinyldopas using mushroom tyrosinase. Experientia. 33:(8):1977;1118-1119.
7. Kermasha S., Goetghebeur M., Monfette A., Metche M., Rovel B. Inhibitory effects of cysteine and aromatic acids on tyrosinase activity. Phytochemistry. 34:(2):1993;349-353.
8. Naish-Byfield S., Cooksey C.J., Riley P.A. Oxidation of monohydric phenol substrates by tyrosinase: effect of dithiothreitol on kinetics. Biochemical Journal. 304:1994;155-162.
9. Okamoto A., Imagawa H., Arai Y., Ozawa T. Partial purification and some properties of polyphenoloxidases from sago palm. Agricultural and Biological Chemistry. 52:(9):1988;2215-2222.
10. Ozawa T., Takeshita M., Negishi O., Imagawa H. Pollen tube growth promoters from the style of Rhododendron mucronatum G. Don. Bioscience, Biotechnology, and Biochemistry. 57:1993;2122-2126.
11. Richard F.C., Goupy P.M., Nicolas J.J., Lacombe J.M., Pavia A.A. Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. Journal of Agricultural and Food Chemistry. 39:1991;841-847.
12. Richard-Forget F.C., Rouet-Mayer M.A., Goupy P.M., Philippon J., Nicolas J.J. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase. Journal of Agricultural and Food Chemistry. 40:1992;2114-2122.
13. Sanada H., Suzue R., Nakashima Y., Kawada S. Effect of thiol compounds on melanin formation. Biochimica et Biophysica Acta. 261:1972;258-266.
14. Singleton V.L., Cilliers J.J.L. Enzymatic browning and its prevention. ACS Symposium Series. 600:1995;23-48.
15. Takino Y., Imagawa H. Studies on the mechanism of the oxidation of tea leaf catechins. Part I. On the enzymic oxidation of catechins. Nippon Nogeikagaku Kaishi (in Japanese). 37:(7):1963;417-422.
16. Vamos-Vigyazo L. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Reviews in Food Science and Nutrition. 15:1981;49-127.
17. Weaver R.F., Rajagopalan K.V., Handler P., Jeffs P., Byrne W.L., Rosenthal D. Isolation of γ-L-glutaminyl 4-hydroxybenzene and γ-L-glutaminyl 3,4-benzoquinone: a natural sulfhydryl reagent, from sporulating gill tissue of the mushroom Agaricus bisporus. Proceedings of the National Academy of Sciences (USA). 67:(2):1970;1050-1056.
18. Weaver R.F., Rajagopalan K.V., Handler P. Mechanism of action of a respiratory inhibitor from the gill tissue of the sporulating common mushroom, Agaricus bisporus. Archives of Biochemistry and Biophysics. 149:1972;541-548.