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Çam Ş, Doğan M, Beyli PT, Doğan S, Bicil Z, Kızılduman BK. Immobilization, optimization, characterization and kinetic properties of polyphenol oxidase to multi-walled carbon nanotube. Prep Biochem Biotechnol 2025:1-14. [PMID: 40323988 DOI: 10.1080/10826068.2025.2498460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/07/2025]
Abstract
In this study, the kinetic properties of polyphenol oxidase (PPO) extracted from Satureja cuneifolia were investigated using catechol and 4-methylcatechol as substrates. Optimal pH and temperature values were determined at each purification step. Subsequently, the optimum immobilization conditions were established as 2 hours of stirring time and 0.05 g of multi-walled carbon nanotubes (MWCNTs). Characterization by BET, FTIR, DTA/TG, TEM, and SEM/EDX analyses confirmed the successful immobilization of PPO onto mesoporous MWCNTs, with notable changes in surface morphology and thermal degradation behavior. The optimum pH for the free enzyme remained constant across purification methods but varied with the substrate, while the optimum temperature was consistently found at 30 °C. Upon immobilization, the optimum temperature shifted to higher values, indicating enhanced thermal stability. Catalytic efficiency (Vmax/KM) for catechol decreased significantly after immobilization (from 2.5 × 106 to 5 × 104 min-1), whereas for 4-methylcatechol, the immobilized enzyme retained a high catalytic efficiency (Vmax/KM =1 × 106 min-1), comparable to that of the free enzyme. This shift suggests that immobilization favored substrate specificity toward 4-methylcatechol. Overall, the MWCNT-PPO system demonstrated enhanced stability, improved reusability, and altered substrate selectivity, making it a strong candidate for industrial biocatalytic applications where operational durability and efficiency are critical.
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Affiliation(s)
- Şeyma Çam
- Faculty of Science and Literature Department of Chemistry, Balikesir University, Balikesir, Turkey
| | - Mehmet Doğan
- Faculty of Science and Literature Department of Chemistry, Balikesir University, Balikesir, Turkey
| | - Pınar Turan Beyli
- Faculty of Science and Literature Department of Chemistry, Balikesir University, Balikesir, Turkey
| | - Serap Doğan
- Faculty of Science and Literature Department of Molecular Biology and Genetics, Balikesir University, Balikesir, Turkey
| | - Zeynep Bicil
- Faculty of Science and Literature Department of Chemistry, Balikesir University, Balikesir, Turkey
| | - Berna Koçer Kızılduman
- Faculty of Science and Literature Department of Chemistry, Balikesir University, Balikesir, Turkey
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Singh P, Anam, Singh P, Chaurasia S, Kumar D. Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7130-7142. [PMID: 38629581 DOI: 10.1002/jsfa.13536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 04/04/2024] [Accepted: 04/17/2024] [Indexed: 08/07/2024]
Abstract
BACKGROUND Sugarcane juice, which has a short shelf life, is a popular thirst-quenching and rejuvenating beverage worldwide. The limited shelf life is a result of changes in polyphenol oxidase (PPO) activity, total plate count (TPC) and color attributes (L*, a* and b*-values). We hypothesized that chemical kinetics and thermodynamics of blanched sugarcane cane juice causing alterations in PPO, TPC, and L, a* and b*-values will address the challenges of sugarcane juice preservation. RESULTS Sugarcane billets were blanched at variable time-temperature combinations in the range 0-20 min and 70-90 °C. Reaction rates increased with increasing temperature; PPO activity, TPC and colour followed first-order kinetics. PPO activity had an activation energy (Ea) of 81 kJ mol-1. The half life (t½) dropped from 16.5 to 3.47 min and decimal reduction time (D-values) dropped from 54.83 to 11.52 min. Thus reactions were temperature-sensitive. Thermodynamic studies indicated an endothermic (positive enthalpy values, ΔH > 0; 78.10 kJ mol-1) and reversible process (negative entropy values ΔS < 0; -0.044 kJmol-1 K-1). Michaeli-Menten constant (Km) and maximum velocity (Vmax) of PPO activity were determined by adding variable lemon juice concentrations in sugarcane juice. As the Km values increased (from 5.53 to 15.81 mm) and Vmax values decreased (from 666.67 to 384.61 UmL-1), a Lineweaver-Burk plot suggested decreased PPO affinity of sugarcane juice. CONCLUSION The results of the present study indicate that studies on chemical kinetics and thermodynamics (PPO, TPC and L, a* and b*-values) of blanched sugarcane cane juice shall mitigate challenges of sugarcane juice preservation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Priyanka Singh
- Division of Agricultural Engineering, ICAR-IISR, Lucknow, India
| | - Anam
- Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Sugarcane Research (IISR), Lucknow, India
| | - Pushpa Singh
- Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Sugarcane Research (IISR), Lucknow, India
| | | | - Dilip Kumar
- Division of Agricultural Engineering, ICAR-IISR, Lucknow, India
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DİKEN ME, YILMAZ B. Inhibitory effect on acetylcholinesterase and toxicity analysis of some medicinal plants. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2022. [DOI: 10.21448/ijsm.1032863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Fang H, Guo H, Chen H, Zhang J, Hong Z, Fang M. Novel derivatives of salicylanilide: Synthesis, characterization, PPO inhibitory activity and cytotoxicity. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2020.128995] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Yuzugullu Karakus Y, Kahveci B, Acemi A, Kocak G. Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractPolyphenol oxidase (PPO) has been purified from the rosemary plant (Rosmarinus officinalis L.) through three-phase partitioning (TPP) and has been biochemically characterized. The optimized TPP consisted of 50% (w/v) ammonium sulfate and equal volumes of crude extract and tert-butanol prepared at pH 6.5 and room temperature. Using this system, PPO was purified 14-fold, with 230% recovery of activity from the middle phase. The partitioned enzyme had a molecular mass of 53 kDa. The highest enzyme activity was detected at 30 °C and pH 7.0 against catechol. In substrate specificity tests, the enzyme displayed activity towards catechol, 4-methylcatechol, caffeic acid, hydroquinone, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), pyrogallol, syringaldezine, and 3,4-dihydroxy-L-phenylalanine but no activity towards L-tyrosine. The enzyme was inhibited by the common PPO inhibitors; salicylhydroxamic acid (SHAM), cetyltrimethylammonium bromide (CTAB), polyvinylpyrrolidone (PVP), and the organic solvent dimethyl sulfoxide (DMSO). Enzyme activity increased in the presence of the organic solvents acetone, ethanol, and methanol.
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Affiliation(s)
- Yonca Yuzugullu Karakus
- Department of Biology, Faculty of Arts and Sciences, Kocaeli University, 41001, İzmit, Kocaeli, Turkey
| | - Busra Kahveci
- Department of Biology, Institute of Natural and Applied Sciences, Kocaeli University, 41001, İzmit, Kocaeli, Turkey
| | - Arda Acemi
- Department of Biology, Faculty of Arts and Sciences, Kocaeli University, 41001, İzmit, Kocaeli, Turkey
| | - Gulden Kocak
- Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Bingöl University, 12000, Bingöl, Turkey
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Characterization of three polyphenol oxidase isoforms in royal dates and inhibition of its enzymatic browning reaction by indole-3-acetic acid. Int J Biol Macromol 2020; 145:894-903. [DOI: 10.1016/j.ijbiomac.2019.09.140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/20/2019] [Accepted: 09/21/2019] [Indexed: 11/15/2022]
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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The inhibition of tyrosinase by some aryl butenes: A desired activity or a side effect to avoid. J Organomet Chem 2017. [DOI: 10.1016/j.jorganchem.2017.07.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Purification of polyphenol oxidase from borage ( Trachystemon orientalis L.) by using three-phase partitioning and investigation of kinetic properties. Int J Biol Macromol 2016; 93:1051-1056. [DOI: 10.1016/j.ijbiomac.2016.09.070] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 09/08/2016] [Accepted: 09/20/2016] [Indexed: 11/17/2022]
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Złotek U, Gawlik-Dziki U. Selected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. capitata) elicited with dl-β-amino-n-butyric acid. Food Chem 2015; 168:423-9. [PMID: 25172730 DOI: 10.1016/j.foodchem.2014.07.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 07/02/2014] [Accepted: 07/04/2014] [Indexed: 10/25/2022]
Abstract
The study concentrated on changes in certain biochemical parameters of polyphenol oxidase (PPO) from lettuce leaves caused by dl-β-amino-n-butyric acid (BABA) elicitation. PPO from control plants demonstrated the highest affinity toward catechol, whereas PPO from BABA-elicited lettuce showed the highest affinity to 4-methylcatechol. The optimum temperature for enzymes from control plants was 35°C, whereas from plants elicited with 1mM BABA this was 25°C. PPO from plants elicited with BABA was also more sensitive to the tested inhibitors than PPO from control plants. l-Cysteine was the most effective inhibitor. Native gel stained for PPO activity in control samples showed two isoforms. However, in BABA-treated lettuce three bands visualising PPO activity were observed. The information obtained in this study will be valuable for the development of treatment technology and storage conditions to control undesirable browning reactions in elicited lettuce.
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Affiliation(s)
- Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
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Wang C, Zhang JF, Zhang Y, Cheng B. Characterization and Inhibitors of Polyphenol Oxidase from Chinese Toon. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.811688] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Gouzi H, Depagne C, Coradin T. Kinetics and thermodynamics of the thermal inactivation of polyphenol oxidase in an aqueous extract from Agaricus bisporus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:500-506. [PMID: 22148350 DOI: 10.1021/jf204104g] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The kinetics and thermodynamics of the thermal inactivation of polyphenol oxidase (PPO) in an aqueous extract from mushroom Agaricus bisporus (J.E. Lange) Imbach was studied, using pyrocatechol as a substrate. Optimal conditions for enzymatic studies were determined to be pH 7.0 and 35-40 °C. The kinetics of PPO-catalyzed oxidation of pyrocatechol followed the Haldane model with an optimum substrate concentration of 20 mM. Thermal inactivation of PPO was examined in more detail between 50 and 73 °C and in relation to exposure time. Obtained monophasic kinetics were adequately described by a first-order model, with significant inactivation occurring with increasing temperature (less than 10% preserved activity after 6 min at 65 °C). Arrhenius plot determination and calculated thermodynamic parameters suggest that the PPO in aqueous extract from Agaricus bisporus mushroom is a structurally robust yet temperature-sensitive biocatalyst whose inactivation process is mainly entropy-driven.
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Affiliation(s)
- Hicham Gouzi
- UPMC-P6, CNRS, Chimie de la Matière Condensée de Paris, Collège de France, 11 place Marcelin-Berthelot, 75231 Paris cedex 05, France
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