Biochemical properties of soluble and bound peroxidases from artichoke heads and leaves

Food Technology and Biotechnology

Volumn 47, Issue 1, 2009, Pages 32-38

  Sergio, Lucrezia ^a   Cardinali, Angela ^a   De Paola, Angela ^a   Di Venere, Donato ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Artichoke (Cynara cardunculus); Browning; Characterization; Regeneration; Soluble and bound peroxidases; Thermostability

Indexed keywords

BROWNING; CYNARA CARDUNCULUS; REGENERATION; SOLUBLE AND BOUND PEROXIDASES; THERMOSTABILITY;

BIOCHEMISTRY; CATALYTIC OXIDATION; CHARACTERIZATION;

PLANTS (BOTANY);

CYNARA CARDUNCULUS; CYNARA SCOLYMUS;

EID: 69049083812     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

1. V. Lattanzio, C.F. van Sumere, Changes in phenolic compounds during the development and cold storage of artichoke (Cynara scolymus L.), Food Chem. 24 (1987) 37-50.
2. D. Di Venere, V. Linsalata, N. Calabrese, M. Pieralice, V.V. Bianco, V. Lattanzio, Morphological and biochemical changes during growth and development of artichoke buds, Acta Hortic. 681 (2005) 437-443.
3. V. Lattanzio, Bioactive polyphenols: Their role in quality and storability of fruit and vegetables, J. Appl. Bot. 77 (2003) 128-146.
4. V. Lattanzio, V. Linsalata, S. Palmieri, C.F. van Sumere, The beneficial effect of citric and ascorbic acid on the phenolic browning reaction in stored artichoke (Cynara scolymus L.) heads, Food Chem. 33 (1989) 93-106.
5. A.G. Mathew, H.A.B. Parpia: Food Browning as a Polyphenol Reaction. In: Advances in Food Research, Vol. 19, C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.), Academic Press, USA (1971) pp. 75-145.
6. F.S. Burnette, Peroxidase and its relationship to food flavor and quality: A review, J. Food Sci. 42 (1977) 1-6.
7. D.C. Williams, M.H. Lim, A.O. Chen, R.M. Pangborn, J.R. Whitaker, Blanching of vegetables for freezing: Which indicator enzyme to choose, Food Technol. 40 (1986) 130-140.
8. J.J. Nicolas, F.C. Richard-Forget, P.M. Goupy, M.J. Amiot, S.Y. Aubert, Enzymatic browning reactions in apple and apple products, CRC Crit. Rev. Food Sci. Nutr. 34 (1994) 109-157.
9. L. Vámos-Vigyázó, Polyphenol oxidase and peroxidase in fruits and vegetables, CRC Crit. Rev. Food Sci. Nutr. 15 (1981) 49-127.
10. 2 during enzymic oxidation of catechin, Phytochemistry, 33 (1993) 29-34.
11. F.C. Richard-Forget, F.A. Gauillard, Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by combinations of pear (Pyrus communis cv. Williams) polyphenol oxidase and peroxidase: A possible involvement of peroxidase in enzymatic browning, J. Agric. Food Chem. 45 (1997) 2472-2476.
12. U. Takahama, M. Hirotsu, T. Oniki, Age-dependent changes in levels of ascorbic acid and chlorogenic acid, and activities of peroxidase and superoxide dismutase in the apoplast of tobacco leaves: Mechanism of the oxidation of chlorogenic acid in the apoplast, Plant Cell Physiol. 40 (1999) 716-724.
13. 2-oxidoreductase, E.C. 1.11.1.7.). Part 1: Kaempferol, Food Chem. 17 (1985) 143-154.
14. D.S. Robinson: Peroxidases and Catalases in Food. In: Oxidative Enzymes in Food, D.S. Robinson, N.A.M. Eskin (Eds.), Elsevier Applied Science, Amsterdam, The Netherlands (1991) pp. 1-48.
15. L. Sergio, M. Pieralice, D. Di Venere, A. Cardinali, Thermostability of soluble and bound peroxidases from artichoke and a mathematical model of its inactivation kinetics, Food Technol. Biotechnol. 45 (2007) 367-373.
16. G.H. Onsa, N. bin Saari, J. Selamat, J. Bakar, Purification and characterization of membrane-bound peroxidases from Metroxylon sagu, Food Chem. 85 (2004) 365-376.
17. K.M. McLellan, D.S. Robinson, Heat stability of peroxidase from orange, Food Chem. 13 (1984) 139-147.
18. P.H. Moulding, H.F. Grant, K.M. McLellan, D.S. Robinson, Heat stability of soluble and ionically bound peroxidase extracted from apples, Int. J. Food Sci. Technol. 22 (1987) 391-397.
19. D. López-Molina, H.A. Heering, G. Smulevich, J. Tudela, R.N.F. Thorneley, F. Garcia-Cánovas, J.N. Rodríguez-López, Purification and characterization of a new cationic peroxidase from fresh flowers of Cynara scolymus L., J. Inorg. Biochem. 94 (2003) 243-254.
20. A. Cardinali, L. Sergio, D. Di Venere, V. Linsalata, D. Fortunato, A. Conti, V. Lattanzio, Purification and characterization of a cationic peroxidase from artichoke leaves, J. Sci. Food Agric. 87 (2007) 1417-1423.
21. C.F.S. Boucoiran, J.W. Kijne, K. Recourt, Isolation and partial characterization of thermostable isoperoxidases from potato (Solanum tuberosum L.) tuber sprouts, J. Agric. Food Chem. 48 (2000) 701-707.
22. H. Lineweaver, D. Burk, The determination of enzyme dis-sociation constants, J. Am. Chem. Soc. 56 (1934) 658-666.
23. D. López-Molina, A.N.P. Hiner, J. Tudela, F. García-Cánovas, J. Neptuno Rodríguez-Lopez, Enzymatic removal of phenols from aqueous solution by artichoke (Cynara scolymus L.) extracts, Enzyme Microb. Technol. 33 (2003) 738-742.
24. K. Tomiyama, M.A. Stahmann, Alteration of oxidative enzymes in potato tuber tissue by infection with Phytophtora infestans, Plant Physiol. 39 (1964) 483-490.
25. O. Leoni, S. Palmieri, V. Lattanzio, C.F. Van Sumere, Polyphenol oxidase from artichoke (Cynara scolymus), Food Chem. 38 (1990) 27-39.
26. S.C. Fry, Cross-linkage of matrix polymers in the growing cell wall of angiosperms, Ann. Rev. Plant Physiol. 37 (1986) 165-186.
27. E.N. Aquino-Bolaños, E. Mercado-Silva, Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama, Postharvest Biol. Technol. 33 (2004) 275-283.
28. B.M. van den Berg, R.N. Chibbar, R.B. van Huystee, A comparative study of a cationic peroxidase from peanut and an anionic peroxidase from petunia, Plant Cell Rep. 2 (1983) 304-307.
29. T. Gaspar: Integrated Relationships of Biochemical and Physiological Peroxidase Activities. In: Molecular and Physiological Aspects of Plant Peroxidases, H. Greppin, C. Penel, T. Gaspar (Eds.), University Press, Geneva, Switzerland (1986) pp. 455-468.
30. A. Polle, T. Otter, F. Seifert, Apoplastic peroxidases and lignification in needles of Norway spruce (Picea abies L.), Plant Physiol. 106 (1994) 53-60.
31. M. Mäder, A. Nessel, P. Schloss: Cell Compartmentation and Specific Roles of Isoenzymes. In: Molecular and Physiological Aspects of Plant Peroxidases, H. Greppin, C. Penel, T. Gaspar (Eds.), University Press, Geneva, Switzerland (1986) pp. 246-260.
32. L. Banci, Structural properties of peroxidases, J. Biotechnol. 53 (1997) 253-263.
33. J.R. Whitaker: Effect of pH on Enzyme-Catalyzed Reactions. In: Principles of Enzymology for the Food Science, Marcel Dekker, New York, USA (1994) pp. 271-300.
34. O. Omidiji, J.E. Okpuzor, O. Otubu, The contribution of an ionic peroxidase isozyme to enzyme-mediated browning in Dioscorea esculenta L. tubers, Pakistan J. Nutr. 5 (2006) 478-480.