Effects of Terpinen-4-ol on Four Metabolic Enzymes and Polyphenol Oxidase (PPO) in Mythimna separta Walker

To study insecticidal mechanism of terpinen-4-ol, a main insecticidal composition in the essential oil of Sabina vulgaris, the 5th instar larvae of Mythimna separta, were investigated with terpinen-4-ol by topical application. The activities of phosphatase, glutathione S-transferase （GSTs）, cytochrome P450 （P450）, and polyphenol oxidase （PPO） of tested insects were determined in all poisoning stages, including exciting stage, convulsing stage, paralysis stage, and recover stage. The result showed that the activities of both acid phosphatase （ACP） and alkaline phosphatase （AKP） in treated insects were induced by terpinen-4-ol, but ACP was inhibited in paralysis stage. The activities of GSTs were inhibited in exciting stage, convulsing stage, and paralysis stage, but gradually recovered in recover stage. O-demethylase activity of cytochrome P450 was inhibited by terpinen-4-ol, and the inhibition rate in all poisoning stages were 26.27, 46.03, 80.24, and 90.22%, respectively. PPO activities were strongly inhibited by terpinen-4-ol both in vitro and in vivo. In conclusion, the activities of P450, GSTs, and PPO could have relation with toxicity of terpinen-4-ol against larvae of the Mythimna separta, but recover stage of the poisoning insects might be related to GSTs induced. As a new insecticide or synergist, terpinen- 4-ol has a potential value in field of insecticide resistance management.

Polyphenol Oxidase, Peroxidase and PhenylalanineAmmonium Lyase Induced in Postharvest Peach Fruitsby Inoculation with Pichia membranefaciensor Rhizopus stolonifer

Rhizopus rot of peach fruits could be significantly suppressed by Pichia membranefaciens. Polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonium-lyase (PAL) activities induced by inoculation with P. membrane faciens or R. stolonifer were studied in postharvest peach fruits. The activities of PPO and PAL in peaches increased significantly after being inoculated with P. membrane faciens + R. stolonifer by 24 h, the activities maintained at a high level throughout the experiment. Under the condition of infected with R. stolonifer alone, activity of PPO and PAL could also increased, but the levels were lower than those treated with P. membrane faciens+ R. stolonifer. However, fruits inoculaed with P. membrane-faciens + R. stolonifer or R. stolonifer alone did not stimulated POD activity. The results suggest that the activation of these defense enzymes is involved in the action of P. membrane faciens against R. stolonifer.

Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes(Solanum tuberosum L.)

To improve the processing quality of potatoes,phosphate buffer extract(PBE),50%ethanol(E50),and aqueous extract(AE)of tartary buckwheat seedlings were evaluated for their ability to inhibit the enzymatic browning of potatoes.The results suggest that all extracts of tartary buckwheat seedlings exert significant inhibitory effects on the polyphenol oxidase(PPO)activity in potatoes.The relative concentrations required for a 50%reduction in the PPO activity(IC50)were 0.21,0.28 and 0.41 mg mL^-1,for PBE,E50 and AE,respectively.The strongest inhibitory activity was observed for PBE,followed by E50 and AE.Four flavone compounds in the PBE of tartary buckwheat seedlings(i.e.,rutin,kaempferol-3-O-rutinoside,quercetin,and kaempferol)were identified by high-performance liquid chromatography.These compounds were subsequently evaluated for their roles in the inhibition of PPO from potatoes using a model system.The results indicated that rutin exhibited the highest inhibition rate on the PPO of potato.A synergistic inhibitory effect was observed by mixing rutin,kaempferol-3-Orutinoside,quercetin,and proteins.The inhibitory patterns of rutin,kaempferol-3-O-rutinoside,and quercetin on the enzyme were noncompetitive and reversible,with inhibitory constants of 0.12,0.31,and 0.40 mg mL^-1,respectively.Flavonoids from tartary buckwheat seedlings may exhibit a common mechanism with phenolic compounds,involving the blockage of the reaction of oxygen with PPO leading to the inhibition of the enzymes involved in browning.Based on these results,extracts of tartary buckwheat seedlings can be used as potent natural inhibitors.

Potential of plant polyphenol oxidases in the decolorization and removal of textile and non-textile dyes

In this study an effort has been made to use plant polyphenol oxidases; potato （Solanum tuberosum） and brinjal （Solanum melongena）, for the treatment of various important dyes used in textile and other industries. The ammonium sulphate fractionated enzyme preparations were used to treat a number of dyes under various experimental conditions. Majority of the treated dyes were maximally decolorized at pH 3.0. Some of the dyes were quickly decolorized whereas others were marginally decolorized. The initial first hour was sufficient for the maximum decolorization of dyes. The rate of decolorization was quite slow on long treatment of dyes. Enhancement in the dye decolorization was noticed on increasing the concentration of enzymes. The complex mixtures of dyes were treated with both preparations of polyphenol oxidases in the buffers of varying pH values. Potato polyphenol oxidase was significantly more effective in decolorizing the dyes to higher extent as compared to the enzyme obtained from brinjal polyphenol oxidase. Decolorization of dyes and their mixtures, followed by the formation of an insoluble precipitate, which could be easily removed simply by centrifugation.

Study on Polyphenol Oxidase Activity and Total Phenol Content of Docynia indica

[Objectives] To study the polyphenol oxidase (PPO) activity and total phenol content of Docynia indica .[Methods] The tender branches and petioles of the medicinal and edible plant D. indica were used as experimental materials, and the annual changes of total phenol content and polyphenol oxidase (PPO) activity were analyzed.[Results] pH 7.0 was the optimum value of polyphenol oxidase activity in D. indica plants;the best substrate was catechol with the concentration of 0.15 mol/L;the optimum temperature was 25 ℃.[Conclusions] The total phenol content of D. indica plants was the lowest in April, May and September of each year. The polyphenol oxidase activity of D. indica plants at flowering and fruiting stage was significantly higher than that at pre-flowering stage.

Study on Enzymatic Kinetics of Nephelium lappaceum Polyphenol Oxidase

[Objective] This study aimed to investigate the enzymatic kinetics of polyphenol oxidase in peel of Nephelium lappaceum to explore the environmental factors affecting its catalytic activity. [ Method ] With N. lappaceum peel as the experimental material and catechol as substrate, effects of temperature, pH, four inhibitors （EDTA, Vc, sodium bisulfite and citric acid） and substrate concentration on the activity of polyphenol oxidase were investigated. [ Result] The optimal temperature for polyphenol oxidase in N. lappaceum peel was 40 %, and the optimal pH was 6.8. EDTA, Vc, sodium bisulfite and citric acid all showed ideal in- hibitory effects on the activity of polyphenol oxidase; specifically, EDTA had the strongest inhibitory effect. [ Conclusion] At low temperature, EDTA, Vc, sodi- um bisulflte and citric acid with certain concentrations can inhibit the catalytic activity of polyphenol oxidase in peel of N. lappaceum, extend the storage and trans- portation time of N. lappaceum fruit, and inhibit the browning. This study provides theoretical basis for the development and utilization of polyphenol oxidase in peel of N. lappaceum.

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

The browning of fruits can be considered as an enzymatic oxidation which is believed to be one of the main causes of quality loss during post-harvest handling. The enzymes responsible for this are the oxidoreductases;the polyphenol oxidase (PPO) (monophenol, o-diphenol, oxygen oxidoreductase;EC 1.14.18.1) belongs to this group. This enzyme, which is found in the sapodilla plum (Achras sapota), was purified using a phenylsepharose and a SephacrylS-200 columns. The molecular weight of the purified enzyme was estimated to be about 66 kDa by gel filtration and 29 kDa by SDS-PAGE. A single protein band was found using the latter system (SDS-PAGE), which shows that the PPO of the pulp of the sapodilla plum may be composed of two protein subunits with similar molecular weight. The optimum pH was 7.0 and the optimum temperature 60℃. The most effective inhibitors tested were ascorbic acid, sodium metabisulfite and acetic acid.

Polyphenol Oxidase Inactivation by Microwave Oven and Its Effect on Phenolic Profile of Loquat (<i>Eriobotrya japonica</i>) Fruit

The objective of this research was investigated the effect of polyphenol oxidase microwave treatment on phenolic composition, antioxidant activity and microstructure of loquat fruit. Phenolic profile of methanolic extracts prepared from fresh, and microwave-treated samples were analyzed. Antioxidant activity was also evaluated by 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) and 1,1-diphenyl-2-picrylhydrazyl (DPPH+) methods. In addition, polyphenol oxidase inactivation was carried out using a response surface methodology to establish the optimal conditions of treatment. The phenolic content of fresh mesocarp was 311 ± 0.60 mg gallic acid equivalents (GAE)/100g dry weight (DW) and that of microwave-treated mesocarp was 1230 ± 0.36 mg GAE/100g DW. Total phenolic content of water/ methanol extract significantly increases after microwave treatment rather than methanolic extract of fresh loquat. Five glycoside phenolics were identified by HPLC-DAD-MS as 3-caffeoylquinic acid, 3-p-coumaroylquinic acid, 5-caffeoylquinic acid and quercetin-3-O-sambubioside. Methanolic extract of microwave-treated mesocarp showed higher antioxidant activity than that of fresh mesocarp. Thus, polyphenol oxidase inactivation by microwave energy preserved the integrity of phenolic compounds as well as antioxidant activity in mesocarp extracts prepared from loquat fruit. It was also noted that phenolics were more abundant in the microwaved samples than in the fresh samples.

Polyphenol Oxidase Activity and Inhibition in White Yam （Dioscorea Rotundata. Var. Laasirin） Chips as African Fries for Human Consumption

Polyphenol oxidase, a bi-functional enzyme, has been implicated in enzymatic browning of yam and other tubers in a negative way. The objective of this present study was to examine the activity of polyphenol oxidase in Dioscorea rotundata. Var. laasirin and the efficiency of heat and chemical treatments in inhibiting this enzyme. Crude Polyphenol Oxidase （PPO） of Dioscorea rotundata.Var. Laasirin was isolated and the kinetics studied using the lineweaver-burk plot. The activity of the enzyme was evaluated using spectrophotomeric method. Yam PPO catalyzes oxidation of various substrates with catechol being the most readily oxidized substrate. The Michaelis-Menten constant （Km） and maximum reaction velocity （Vmax） for yam PPO were 0.00037 and 0.3125 respectively. Inhibition data showed that the enzyme had least activity （71.70） when blanched at 95℃ for 7 mins with chemical treatment involving a combination of 0.5% Sodium metabisulphite （Food grade） and 0.5% Ascorbic acid （Food grade）. The activity was highest （83.02） when it was blanched at 95 ℃ for 7 rains. This study has shown that it is possible to inhibit polyphenol oxidase activity in white yam using the chemical pretreatments and processing conditions described in this study for possible adoption in the production of packaged frozen yam chips by food industries.

Polyphenol Oxidase Activity and Colour Changes of ‘Starking’ Apple Cubes Coated with Alginate and Dehydrated with Air

The objective was to study the effect of alginate coating on polyphenol oxidase (PPO) activity and colour of ‘Starking’ apple cubes during dehydration with hot air. Apple cubes were dehydrated at 20oC, 35oC, or 40oC, with a parallel airflow. Analysis of PPO activity, colour (L*, a*, b*) and dry matter were performed along the dehydration process at each temperature. All samples presented a peak in relative PPO activity in the beginning of the drying. Exponential models fitted well the experimental data after the peak. Cubes without coating presented lower PPO activity, suggesting lower browning, than coated samples throughout the dehydration process, for all temperatures. Better results for coated samples were obtained with a perpendicular airflow drying at 40oC, after dipping the whole apple in water at 60oC for 10 min. In order to prevent coated samples from browning, drying by perpendicular airflow preceded by a thermal treatment of the whole apple is required.

Immobilization and Properties of Polyphenol Oxidase

[Objectives]This study was conducted to investigate the effects of embedding conditions on activity and catalytic properties of immobilized polyphenol oxidase.[Methods]Polyphenol oxidase was immobilized in a polymer material by the embedding method,and the optimal immobilization conditions were obtained by single factor tests:CaCl_(2) concentration 2.0%,sodium alginate concentration 2.0%,immobilization time 2 h and mass ratio of enzyme to carrier 10 mg/100 g,under which the immobilized enzyme activity was 93.33 U/g.Under the above conditions,the properties of polyphenol oxidase immobilized by sodium alginate(A-PPO)and free polyphenol oxidase were studied.[Results]The thermostability of A-PPO was better than that of the free enzyme,but the pH stability of A-PPO was inhibited.The Michaelis constant K_(m) values of free polyphenol oxidase and A-PPO were 0.37 and 0.48 mmol/L,respectively,and the maximum reaction rate V_(max) values were 0.38 and 0.51 mmol/(L·g),respectively.[Conclusions]This study provides a theoretical basis for the study of the properties of polyphenol oxidase.

盾壳霉拌种对向日葵幼苗POD PPO及SOD活性的影响

为了解盾壳霉在施用中对向日葵幼苗体内酶的影响,本试验采用紫外分光光度法,测定了盾壳霉拌种向日葵0 d、2 d、4 d、6 d、8 d和10 d后,其幼苗叶茎根中过氧化物酶(Peroxidase,POD)、多酚氧化酶(Polyphenol oxidase,PPO)和超氧化物歧化酶(Superoxide Dismutase,SOD)活性的变化。结果表明:在整个测定过程中,处理根内POD活性和叶内PPO活性显著高于对照;而叶和茎内的POD活性、茎和根内PPO活性、叶内SOD活性与对照相比变化不明显。

芒果果实多酚氧化酶(PPO)基因的克隆与表达分析

多酚氧化酶(Polyphenol oxidase,PPO)是引起水果褐变的关键酶。为了研究芒果果实中PPO基因的功能,本试验采用RACE方法从‘贵妃’芒果果实中克隆得到了1个PPO基因,该基因cDNA序列全长为1930bp,开放阅读框为1782bp,编码593个氨基酸。芒果PPO基因编码的多酚氧化酶属于亲水性蛋白质,分子重量为66.82KD,等电点为6.95,不含跨膜结构和信号肽,为非分泌蛋白,包含Tyrosinase、PP01_DWL和PP01_KFDV保守结构域。芒果PPO蛋白的二级结构无规则卷曲、β-折叠和α-螺旋占比分别为63.58%、22.60%和13.83%,三级结构与模板6els.1.A-致性达70.94%,可能与C2H2 and C2HC zinc fingers superfamily protein(TT1),Multidrug resistance protein,mate family(TT12)和Autoinhibited H(+)-ATPase isoform 10(AHA10)等存在相互作用。聚类分析表明该蛋白与开心果、橄榄、克莱门柚和甜橙等植物的亲缘关系较近。通过qRT-PCR分析,芒果PPO基因主要在‘桂七’果皮中表达量较高,而在‘贵妃’果皮中表达量较低。该基因的克隆及其功能的研究对芒果抗酶促褐变品种的培育以及分子改良具有重大意义。

烟草PPO基因家族鉴定与不同成熟度烟叶烘烤过程中PPO活性分析

【背景与目的】多酚氧化酶(PPO)参与的棕色化反应是生产高品质烟草产品的关键环节,为了明确烟草中PPO基因的结构与功能。【方法】通过生物信息学的方法鉴定烟草PPO基因家族成员及其特征;利用qRT-PCR方法分析了翠碧一号上部4种成熟度烟叶(M1~M4)PPO基因的表达,并采用多酚氧化酶活性检测试剂盒测定烘烤过程中烟叶PPO酶活性变化。【结果】烟草基因组中共鉴定到12个NtPPO基因,大多数成员具有类似的基因结构、相近的蛋白长度和保守的蛋白结构域。系统进化分析将菠萝、高粱、番茄、马铃薯和烟草的PPO蛋白分为3个亚族,其中Ⅱ,Ⅲ亚族中均为双子叶植物的PPO成员。NtPPOs基因家族成员的表达量随着成熟度提高表现出不同的变化模式,大多数成员在过熟烟叶中表达量最低。烘烤过程中不同成熟度烟叶中PPO活性也存在明显差异,其中M2、M3和M4成熟期烟叶PPO活性呈现先下降后上升再下降的趋势,在45℃达到最大值,且M2>M3>M4。【结论】研究结果可为烟草PPO基因的功能研究、烟叶棕色化的调控和品种遗传改良奠定基础。

不同基因型甘薯叶片酚类质量分数及PPO,POD活性的差异

以86个甘薯基因型的叶片为供试材料,研究其总多酚、绿原酸和干物质的质量分数,多酚氧化酶(PPO)、过氧化物酶(POD)活性,ABTS自由基清除能力在基因型间和不同的色泽与干物质质量分数群体之间的差异及其相关性,以期为甘薯叶片相关育种与利用研究奠定一些基础.结果表明:甘薯叶片总多酚和绿原酸的质量分数、ABTS自由基清除率在基因型间和不同干物质质量分数基因型群体间差异有统计学意义,总多酚和绿原酸的质量分数及其ABTS自由基清除能力与叶片干物质质量分数之间呈显著正相关.PPO,POD活性在基因型间的差异有统计学意义,但与叶片色泽、干物质、总多酚和绿原酸的质量分数以及ABTS自由基清除能力间没有明显的相关性规律.

<i>In Silico</i>and <i>in Vitro</i>Approach for the Understanding of the Xanthine Oxidase Inhibitory Activity of Uruguayan Tannat Grape Pomace and Propolis Poliphenols

The use of food additives with xanthine oxidase (XO) inhibitory activity offers an alternative approach to hyperuricemic and gout disease treatment, and provides an example of antioxidant nutraceutics. The in vitro and in silico XO inhibitory activity of polyphenols from Uruguayan Tannat grape pomaces and propolis extracts was evaluated as well as the scavenging capacity of said compounds. When comparing propolis and grape pomace samples, the in vitro studies demonstrated that polyphenols extracted from propolis are more active as free radical scavengers than those from Tannat grape pomace. Both natural products effectively inhibited XO but the capacity of phenols present in GP is higher than the one present in P. The high content of anthocyanins in GP, absent in P, could account for this observation. In silico assays allowed us to determine relevant ligand-receptor interactions between polyphenols, from a database built with previously reported polyphenols from both natural products, and the active site of XO. The in silico results showed that compound (E)-isoprenylcaffeate from propolis was the best potential XO inhibitor displaying hydrophobic aromatic interaction between the conjugated ring of the caffeate moiety and polar interactions between hydroxyl groups from caffeate with the active site polar residues. Among grape pomaces, the Cyanidin-3-O-(6-(E)-p-coumaroyl)-glucoside was the best XO inhibitor;its moiety oxychromenyl being relevant to the docking stabilization. All these results lead us to propose Uruguayan propolis and Tannat grape pomace extracts as food additives as well as phytopharmaceuticals to decrease the uric acid levels in gout disease and to act against oxidative stress.

采前氨基乙氧基乙烯甘氨酸处理对‘黄冠’梨长期冷藏后果实品质和果心褐变的影响

为延长‘黄冠’梨贮藏期,减轻长期贮藏后货架期间果实品质劣变,采用不同浓度氨基乙氧基乙烯甘氨酸(aminoethoxyvinylglycine,AVG)在采前喷施‘黄冠’梨果实,在冷藏180 d及货架7 d((180+7)d)后检测相关指标。结果显示,采前喷施AVG可延缓‘黄冠’梨果实硬度下降,维持可溶性固形物含量以及可滴定酸含量,有效抑制果面褐斑和果心褐变的发生,其中以200 mg/L AVG效果最好。‘黄冠’梨果实在长期冷藏时果心发生褐变,同时熊果苷、绿原酸以及总酚含量增加,多酚氧化酶活性升高;PbPAL1、PbPAL2、PbPPO1、PbPPO5、PbLOX1以及PbLOX5在冷藏期间表达量升高,货架期表达量随之下降。采前200 mg/L AVG处理‘黄冠’梨,可显著促进熊果苷、绿原酸以及总酚在整个贮藏过程中含量的增加,抑制多酚氧化酶活性升高,抑制PbPAL1、PbPAL2、PbPPO1、PbPPO5以及PbLOX5的表达,进而有效减少果心褐变的发生。

大肠杆菌多酚氧化酶的分子克隆及异源高效表达

菜籽粕、棉籽粕等非粮饲料资源存在的酚类化合物芥子碱、棉酚等抗营养因子,严重影响了其饲喂价值。本课题组筛选出的一株大肠杆菌属芥子碱降解菌SDB2已被证实能通过分泌多酚氧化酶来降解芥子碱和棉酚,本试验旨在运用基因工程技术克隆SDB2多酚氧化酶基因,实现其高效表达,为SDB2多酚氧化酶在饲料工业上的规模化应用奠定基础。从大肠杆菌SDB2中克隆出多酚氧化酶基因,将其与质粒pET28a连接后转化至大肠杆菌BL21感受态细胞中培养,通过PCR鉴定及质粒酶切验证方法构建重组菌株,同时对重组克隆基因进行生物信息学分析。采用“2×2”交叉试验设计,以温度和诱导剂IPTG浓度两个影响因素诱导SDB2多酚氧化酶基因在重组菌株中高效表达,经SDS-PAGE和WB双重验证后,确立最佳诱导条件,最终纯化出目标酶蛋白。结果表明:(1)成功克隆SDB2多酚氧化酶基因,构建出异源表达重组菌株。(2)克隆出的SDB2重组多酚氧化酶基因含目标核苷酸741个,总编码氨基酸263个(含标签氨基酸20个),氨基酸组成的蛋白相对分子质量为28499.0,理论等电点为6.94,据此预测出SDB2重组多酚氧化酶三维结构模型。(3)确立SDB2多酚氧化酶异源高效表达的最佳诱导条件为温度37℃,IPTG浓度1 mmol,该条件下表达出大量可溶性酶蛋白,有利于工业化生产。本试验条件下,大肠杆菌SDB2多酚氧化酶成功实现了分子克隆及异源高效表达,为我国非粮饲料资源实现高效利用提供了技术参考。

牛油果酶促褐变复合抑制措施研究

以牛油果为研究对象,通过对其果肉中多酚氧化酶(polyphenol oxidase,PPO)的活性进行探究,预测不同理化因素(pH值、超声、化学抑制剂等)对牛油果酶促褐变的影响.首先利用单因素实验分别研究不同pH值、超声时长、化学抑制剂浓度对牛油果果肉PPO活性的影响,进一步通过正交试验确定最佳复合酶促褐变抑制措施.结果表明,最佳复合抑制方案为:pH7.0,超声处理时长40 min,抗坏血酸添加浓度0.1%,L-半胱氨酸添加浓度0.0375%,7 d内储存的酶促褐变抑制率为93.9%.研究为牛油果及其副产品的储存与加工提供了有效的保鲜方法,有利于提高牛油果的食用品质和商品价值.

铁棍山药PPO的最适底物、热稳定性及褐变控制研究

研究了铁棍山药多酚氧化酶(PPO)的最适底物、热稳定性及不同抑制剂对其活性的影响。结果表明:在试验范围内,铁棍山药PPO最适底物为邻苯二酚;在较低温度(20～40℃)下其PPO能保持较稳定的活性,较高温度(40～80℃)下其活性快速下降,80℃下保温10 min,PPO活性几乎为零;抑制剂对PPO活性的抑制效果依次为:L-抗坏血酸>L-半胱氨酸盐酸盐>植酸>柠檬酸。