메뉴 건너뛰기




Volumn 59, Issue 12, 2011, Pages 6705-6709

Cinnamaldehyde inhibits enzymatic browning of cut lettuce by repressing the induction of phenylalanine ammonia-lyase without promotion of microbial growth

Author keywords

cinnamaldehyde; enzymatic browning; Lettuce (Lactuca sativa L.); phenylalanine ammonia lyase

Indexed keywords

CINNAMALDEHYDE; ENZYMATIC BROWNING; LETTUCE (LACTUCA SATIVA L.); MICROBIAL GROWTH; PHENYLALANINE AMMONIA-LYASE; POLYPHENOL OXIDASE; POLYPHENOLS;

EID: 79959220411     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200382e     Document Type: Article
Times cited : (23)

References (25)
  • 1
    • 49249153466 scopus 로고
    • Polyphenol oxidases in plants
    • Mayer, A. M.; Harel, E. Polyphenol oxidases in plants Phytochemistry 1979, 18, 193-215
    • (1979) Phytochemistry , vol.18 , pp. 193-215
    • Mayer, A.M.1    Harel, E.2
  • 2
    • 0000034469 scopus 로고
    • The biochemistry and control of enzymatic browning
    • Martinez, M. V.; Whitaker, J. R. The biochemistry and control of enzymatic browning Trends Food Sci. Technol. 1995, 6, 195-200
    • (1995) Trends Food Sci. Technol. , vol.6 , pp. 195-200
    • Martinez, M.V.1    Whitaker, J.R.2
  • 3
    • 0030294387 scopus 로고    scopus 로고
    • Wound-induced phenylalanine ammonia lyase activity: Factors affecting its induction and correlation with the quality of minimally processed lettuces
    • DOI 10.1016/S0925-5214(96)00050-6, PII S0925521496000506
    • Lopez-Galvez, G.; Saltveit, M.; Cantwell, M. Wound-induced phenylalanine ammonia lyase activity: Factors affecting its induction and correlation with the quality of minimally processed lettuces Postharvest Biol. Technol. 1996, 9, 223-233 (Pubitemid 27015699)
    • (1996) Postharvest Biology and Technology , vol.9 , Issue.2 , pp. 223-233
    • Lopez-Galvez, G.1    Saltveit, M.2    Cantwell, M.3
  • 4
    • 0035351241 scopus 로고    scopus 로고
    • Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis
    • DOI 10.1271/bbb.65.1016
    • Hisaminato, H.; Murata, M.; Homma, S. Relationship between enzymatic browning of cut lettuce and phenylalanine ammonia-lyase activity, and prevention of browning by inhibitors of polyphenol biosynthesis Biosci., Biotechnol., Biochem. 2001, 65, 1016-1021 (Pubitemid 33665952)
    • (2001) Bioscience, Biotechnology and Biochemistry , vol.65 , Issue.5 , pp. 1016-1021
    • Hisaminato, H.1    Murata, M.2    Homma, S.3
  • 5
    • 0001008298 scopus 로고
    • Physiology and biochemistry of shredded cabbage
    • Nagata, Y. Physiology and biochemistry of shredded cabbage Nippon Shokuhin Kogyo Gakkaishi 1994, 41, 741-746
    • (1994) Nippon Shokuhin Kogyo Gakkaishi , vol.41 , pp. 741-746
    • Nagata, Y.1
  • 6
    • 85007816867 scopus 로고
    • Enzymatic browning of apples on the market: Relationship between browning, polyphenol content, and polyphenol oxidase
    • Murata, M.; Noda, I.; Homma, S. Enzymatic browning of apples on the market: Relationship between browning, polyphenol content, and polyphenol oxidase Nippon Shokuhin Kagaku Kogaku Kaishi 1995, 42, 820-826
    • (1995) Nippon Shokuhin Kagaku Kogaku Kaishi , vol.42 , pp. 820-826
    • Murata, M.1    Noda, I.2    Homma, S.3
  • 7
    • 0346155494 scopus 로고    scopus 로고
    • Comparison of components between cultivars of lettuce (Lactuca sativa L.): Component analysis of vegetables for chemical breeding
    • (in Japanese)
    • Amimoto, K.; Yamasaki, A.; Tokoro, K.; Kudou, R.; Fuku, H. Comparison of components between cultivars of lettuce (Lactuca sativa L.): Component analysis of vegetables for chemical breeding Shokubutsu Kojo Gakkaishi 1996, 8, 146-153 (in Japanese)
    • (1996) Shokubutsu Kojo Gakkaishi , vol.8 , pp. 146-153
    • Amimoto, K.1    Yamasaki, A.2    Tokoro, K.3    Kudou, R.4    Fuku, H.5
  • 9
    • 0003002720 scopus 로고
    • Induction of phenylalanine ammonia-lyase and increase in phenolics in lettuce leaves in relation to the development of russet spotting caused by ethylene
    • Hyodo, H.; Kuroda, H.; Yang, S. F. Induction of phenylalanine ammonia-lyase and increase in phenolics in lettuce leaves in relation to the development of russet spotting caused by ethylene Plant Physiol. 1978, 62, 31-35
    • (1978) Plant Physiol. , vol.62 , pp. 31-35
    • Hyodo, H.1    Kuroda, H.2    Yang, S.F.3
  • 10
    • 0000607736 scopus 로고
    • Plant hormone interaction and phenolic metabolism in the regulation of russet spotting in iceberg lettuce
    • Ke, D.; Saltveit, M. Plant hormone interaction and phenolic metabolism in the regulation of russet spotting in iceberg lettuce Plant Physiol. 1988, 88, 1136-1140
    • (1988) Plant Physiol. , vol.88 , pp. 1136-1140
    • Ke, D.1    Saltveit, M.2
  • 12
    • 0034504169 scopus 로고    scopus 로고
    • Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
    • DOI 10.1016/S0925-5214(00)00165-4, PII S0925521400001654
    • Saltveit, M. E. Wound-induced changes in phenolic metabolism and tissue browning are altered by heat shock Postharvest Biol. Technol. 2000, 21, 61-69 (Pubitemid 32093363)
    • (2000) Postharvest Biology and Technology , vol.21 , Issue.1 , pp. 61-69
    • Saltveit, M.E.1
  • 13
    • 4544384805 scopus 로고    scopus 로고
    • Quality of cut lettuce treated by heat shock: Prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage
    • DOI 10.1271/bbb.68.501
    • Murata, M.; Tanaka, E.; Minoura, E.; Homma, S. Quality of cut lettuce treated by heat shock: Prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage Biosci., Biotechnol., Biochem. 2004, 68, 501-507 (Pubitemid 39251484)
    • (2004) Bioscience, Biotechnology and Biochemistry , vol.68 , Issue.3 , pp. 501-507
    • Murata, M.1    Tanaka, E.2    Minoura, E.3    Homma, S.4
  • 14
    • 33645370773 scopus 로고    scopus 로고
    • Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks
    • Moreira, M. D. R.; Ponce, A. G.; Del Valle, C. E.; Roura, S. I. Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks J. Food Sci. 2004, 71, S188-S192
    • (2004) J. Food Sci. , vol.71
    • Moreira, M.D.R.1    Ponce, A.G.2    Del Valle, C.E.3    Roura, S.I.4
  • 15
    • 79959234660 scopus 로고    scopus 로고
    • Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 °C or 15 °C
    • Li, Y.; Brackett, R. E.; Chen, J.; Beuchat, L. R. Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 °C or 15 °C J. Food Prot. 2002, 65, 1215-1220
    • (2002) J. Food Prot. , vol.65 , pp. 1215-1220
    • Li, Y.1    Brackett, R.E.2    Chen, J.3    Beuchat, L.R.4
  • 17
    • 0003349223 scopus 로고
    • Prevention of enzymatic browning in fruits and vegetables: A review of principles and practice
    • Eds.; American Chemical Society (ACS): Washington, D.C.,; ACS Symposium Series, Vol., Chapter 4
    • Vámos-Vigyázó, L. Prevention of enzymatic browning in fruits and vegetables: A review of principles and practice. In Enzymatic Browning and Its Prevention; Lee, C. Y.; Whitaker, J. R., Eds.; American Chemical Society (ACS): Washington, D.C., 1995; ACS Symposium Series, Vol. 600, Chapter 4, pp 49-61.
    • (1995) Enzymatic Browning and Its Prevention , vol.600 , pp. 49-61
    • Vámos-Vigyázó, L.1    Lee, C.Y.2    Whitaker, J.R.3
  • 18
    • 0038458086 scopus 로고
    • Inhibitors of phenylalanine ammonia-lyase: 2-Aminoindan-2-phosphonic acid and related compounds
    • Zon, J.; Amerheim, N. Inhibitors of phenylalanine ammonia-lyase: 2-Aminoindan-2-phosphonic acid and related compounds Liebigs Ann. Chem. 1992, 625-628
    • (1992) Liebigs Ann. Chem. , pp. 625-628
    • Zon, J.1    Amerheim, N.2
  • 19
    • 0344783808 scopus 로고    scopus 로고
    • Phenylalanine ammonia lyase inhibitors control browning of cut lettuce
    • DOI 10.1016/S0925-5214(98)00048-9, PII S0925521498000489
    • Peiser, G.; Lopez-Galvez, G.; Cantwell, M.; Saltveit, M. E. Phenylalanine ammonia lyase inhibitors control browning of cut lettuce Postharvest Biol. Technol. 1998, 14, 171-177 (Pubitemid 28490329)
    • (1998) Postharvest Biology and Technology , vol.14 , Issue.2 , pp. 171-177
    • Peiser, G.1    Lopez-Galvez, G.2    Cantwell, M.3    Saltveit, M.E.4
  • 20
    • 33645220603 scopus 로고    scopus 로고
    • Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce
    • Fujita, N.; Tanaka, R.; Murata, M. Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce Biosci., Biotechnol., Biochem. 2006, 70, 672-676
    • (2006) Biosci., Biotechnol., Biochem. , vol.70 , pp. 672-676
    • Fujita, N.1    Tanaka, R.2    Murata, M.3
  • 22
    • 13244276392 scopus 로고    scopus 로고
    • Heat shock treatments delay the increase in wound-induced phenylalanine ammonia-lyase activity by altering its expression, not its induction in Romaine lettuce (Lactuca sativa) tissue
    • DOI 10.1111/j.1399-3054.2005.00446.x
    • Campos-Vargas, R.; Nonogaki, H.; Suslow, T.; Saltveit, M. Heat shock treatments delay the increase in wound-induced phenylalanine ammonia-lyase activity by altering its expression, not its induction in Romaine lettuce (Lactuca sativa) tissue Physiol. Plant. 2005, 123, 82-91 (Pubitemid 40181120)
    • (2005) Physiologia Plantarum , vol.123 , Issue.1 , pp. 82-91
    • Campos-Vargas, R.1    Nonogaki, H.2    Suslow, T.3    Saltveit, M.E.4
  • 23
    • 0001170814 scopus 로고
    • 2 on total phenolics, phenylalanine ammonia lyase, and polyphenol oxidase in lettuce tissue
    • 2 on total phenolics, phenylalanine ammonia lyase, and polyphenol oxidase in lettuce tissue J. Am. Soc. Hortic. Sci. 1985, 110, 249-253
    • (1985) J. Am. Soc. Hortic. Sci. , vol.110 , pp. 249-253
    • Siriphanich, J.1    Kader, A.A.2
  • 24
    • 84986840414 scopus 로고
    • Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)
    • Fujita, S.; Tono, T.; Kawahara, H. Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa) J. Sci. Food Agric. 1991, 643-651
    • (1991) J. Sci. Food Agric. , pp. 643-651
    • Fujita, S.1    Tono, T.2    Kawahara, H.3
  • 25
    • 3142660536 scopus 로고    scopus 로고
    • Isolation and characterization of a wound inducible phenylalanine ammonia-lyase gene (LsPAL1) from Romaine lettuce leaves
    • DOI 10.1111/j.1399-3054.2004.00336.x
    • Campos, R.; Nonogaki, H.; Suslow, T.; Saltveit, M. E. Isolation and characterization of a wound inducible phenylalanine ammonia-lyase gene (LsPAL1) from Romaine lettuce leaves Physiol. Plant. 2004, 121, 429-438 (Pubitemid 38927693)
    • (2004) Physiologia Plantarum , vol.121 , Issue.3 , pp. 429-438
    • Campos, R.1    Nonogaki, H.2    Suslow, T.3    Saltveit, M.E.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.