Purification of tea leaf (Camellia sinensis) polyphenol oxidase by using affinity chromatography and investigation of its kinetic properties

Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets

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.

Rational Design, Synthesis, and Computational Investigation of Dihydropyridine [2,3-d] Pyrimidines as Polyphenol Oxidase Inhibitors with Improved Potency

Polyphenol oxidase (PPO) is an industrially important enzyme associated with browning reactions. In the present study, a set of ten new dihydropyridine [2,3-d] pyrimidines (TD-Hid-1-10) were synthesized and was found to be proven characteristically by 1H NMR, 13C NMR, IR, elemental analysis, and assessed as possible PPO inhibitors. PPO was purified from banana using three-phase partitioning, achieving an 18.65-fold purification and 136.47% activity recovery. Enzyme kinetics revealed that the compounds TD-Hid-6 and TD-Hid-7 are to be the most potent inhibitors, exhibiting mixed-type inhibition profile with IC50 values of 1.14 µM, 5.29 µM respectively against purified PPO enzyme. Electronic structure calculations at the B3LYP/PBE0 level of theories using def-2 SVP, def2-TZVP basis sets with various molecular descriptors characterized the electronic behavior of studied derivatives TD-Hid-1-10. Molecular electrostatic potential (MEP) and reduced density gradient analyses of RDG-NCI provided insights into charge distributions and weak intermolecular interactions. Docking study simulations predicted binding poses within crucial amino acid sequence in the 2y9x enzyme's active site, which is typically similar in sequence to the PPO form is not allowed. Ligands were analysed in terms of binding energies, inhibitor concentrations (mM) and various molecular interactions such as H-bonds, H-carbon, π-carbon, π-sigma, π-sigma, π-π T-shaped, π-π stacked, π-alkyl, Van der Waals and Cu interactions. The lowest binding energy (-7.83 kcal/mol) and the highest inhibitory effect (1.83 mM) were shown by the ligand Td-Hid-6, which forms H-bonds with Met280 and Asn260, exhibits π-sigma interactions with His61 and π-alkyl interactions with Val283. Other ligands also showed different interactions with various amino acids; for example, the Td-Hid-1 ligand formed H-bonds with His244 and showed π-sigma interactions with His244 and Val283.

Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application

Polyphenol oxidase (PPO) is an important metalloenzyme in the tea plant (Camellia sinensis). However, there has recently been a lack of comprehensive reviews on Camellia sinensis PPO. In this study, the methods for extracting PPO from Camellia sinensis, including acetone extraction, buffer extraction, and surfactant extraction, are compared in detail. The main purification methods for Camellia sinensis PPO, such as ammonium sulfate precipitation, three-phase partitioning, dialysis, ultrafiltration, ion exchange chromatography, gel filtration chromatography, and affinity chromatography, are summarized. PPOs from different sources of tea plants are characterized and systematically compared in terms of optimal pH, optimal temperature, molecular weight, substrate specificity, and activators and inhibitors. In addition, the applications of PPO in tea processing and the in vitro synthesis of theaflavins are outlined. In this review, detailed research regarding the extraction, purification, properties, and application of Camellia sinensis PPO is summarized to provide a reference for further research on PPO.

Assessment of Carcinogenic and Non-carcinogenic Risk of Exposure to Metals via Consumption of Coffee, Tea, and Herbal Tea in Iranians

In the current study, we assessed health risk posed to Iranian consumers through exposure to metals via oral consumption of coffee, tea, and herbal tea of various trademarks collected from Iran market. Level of As, Cd, Cr, Cu, Fe, Hg, Ni, and Pb in 243 samples was quantified by inductively coupled plasma-optical emission spectrometry (ICP-OES). The metal levels in coffee samples from different trademarks of a specific country had statistically similar levels of metals; however, metal levels differed significantly among brand names form different countries. Metal levels in tea samples differed significantly between domestic and imported products, while different trademarks of similar countries did not show significant variations in this respect. Metal level in herbal tea samples did not show significant variations among different trademarks. Nevertheless, it should be highlighted that mean concentrations of metals statistically differed among different herbal tea samples. Deterministic hazard quotients (HQs) were <1.0 for all non-carcinogenic metals and total hazard index (HI) values indicated no risk; however, probabilistic assessment calculated HI values >1. In both deterministic and probabilistic scenarios, carcinogenic metals As and Ni had an estimated incremental lifetime cancer risk (ILCR) of medium level while that of Pb indicated no cancer risk. Sensitivity analysis showed that the concentration of metals had the most significant effect on non-carcinogenic and carcinogenic risks.

Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.)

Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper seeks to evaluate the effect of fertilization techniques and grafting on the activity of PPO and colorimetric parameters in cultivated eggplants. Fertilization alone significantly increased the PPO activity in all eggplant fleshes (p ≤ 0.05), whereas the grafting technique combined with fertilization decreased the PPO activity in most of the samples significantly (p ≤ 0.05). Moreover, there was a significant positive correlation between the PPO activity and the a* values of the eggplants. The a* values in grafted eggplants were significantly different from each other (p ≤ 0.05), showing that grafting the fertilized eggplants could be effective in controlling the enzymatic browning. The eggplant slices exposed to air for 60 min at room temperature showed a significant increase (p ≤ 0.05) in PPO activity, browning index (BI), total color difference (ΔE), and a*, b*, and c* values. Thus, it is necessary to minimize the exposure time of the slices to air at room temperature, even if combining fertilization techniques with grafting could delay the enzymatic browning in fresh-cut eggplants.

Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts

The Polyphenol oxidase (PPO) leads to the enzymatic browning of fruits and vegetables and needs to be prevented in food browning and quality. The present study aimed to investigate the use of natural extracts and chemical inhibitors to prevent browning of the PPO of blackberries. Purification, characterization, and kinetics of PPO of blackberry parameters for five substrates, namely, pyrocatechol, 4-methylcatechol, Pyrogallol, Gallic acid, and tyrosine, were described. The results showed that the DEAE-Sepharose and Superdex G-200 purification methods, which achieved electrophoretic purity, increased PPO activity by 556 fold. Purification with Sephadex GE-200 and SDS-PAGE reveals two PPO isoenzymes with an apparent molecular weight of 22 kD and 70 kD. The optimum pH and temperature values indicated were 6.6 and 25°C, respectively. The PPO showed variable affinity towards o-dihydroxy phenolic substrates with catecholase activity but without any activity observed with phenol, a monohydroxy substrate, and it was very effective towards pyrocatechol, pyrogallol, and 4-methyl catechol. The results revealed that inhibition of the PPO using both synthetic inhibitors and natural extracts was the most effective method. Quercetin and ascorbic acid showed higher inhibition with the lowest Ki values. Fresh onion (Allium cepa) and wild Arbutus unedo extract were able to inhibit the blackberry PPO activity up to 50% and 60%, respectively. Therefore, the use of natural extracts from Arbutus unedo L as anti-browning agents on the blackberry PPO may provide new insight to overcome the enzymatic browning.

Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves

To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.

Some indazoles as alternative inhibitors for potato polyphenol oxidase

Fresh-cut vegetables and fruits have gained attention among consumers because of their fresh appearance, lack of pollution, nutrition, and convenience. However, in fresh-cut foods, enzymatic browning is the main problem. Polyphenol oxidase (PPO) is a vital enzyme involved in the process of enzymatic browning. In this study, PPO was purified from potato using Sepharose 4B-l-tyrosine-p-aminobenzoic acid affinity chromatography and the effect of some indazoles on the enzyme was determined. The enzyme was purified with a specific activity of 52,857.14 EU/mg protein and 21.26-purification fold. Indazoles exhibited inhibitor properties for PPO with IC₅₀ values in the range of 0.11-1.12 mM and K_i values in the range of 0.15 ± 0.04-3.55 ± 0.88 mM. Among these compounds, 7-chloro-1H-indazole was shown as the most potent PPO inhibitor (K_i : 0.15 ± 0.04 mM). Determination of the enzyme's inhibition kinetics will simplify the testing of candidate PPO inhibitors.

Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries.

A novel method for explaining the product inhibition mechanisms via molecular docking: inhibition studies for tyrosinase from Agaricus bisporus

The present study aims to investigate the substrate (4-methyl catechol and catechol) specificity and inhibition mechanisms (l-ascorbic acid, citric acid, and l-cysteine) of the tyrosinase enzyme (TYR), which is held responsible for browning in foods and hyperpigmentation in the human skin, through kinetic and molecular docking studies. During the experimental studies, the diphenolase activities of TYR were determined, following which the inhibitory effects of the inhibitors upon the diphenolase activities of TYR. The inhibition types were determined as competitively for l-ascorbic acid and citric acid and noncompetitive for l-cysteine. The kinetic results showed that the substrate specificity was better for catechol while l-cysteine showed the best inhibition profile. As for the in silico studies, they also showed that catechol had a better affinity in line with the experimental results of this study, considering the interactions of the substrates with TYR's active site residues and their distance to CuB metal ion, which is an indicator of diphenolase activity. Besides, the inhibitory mechanisms of the inhibitor molecules were explained by the molecular modeling studies, considering the binding number of the inhibitors with the active site amino acid residues of TYR, the number and length of H bonds, negative binding energy values, and their distance to CuB metal ion. Based on our results, we suggest that the novel method used in this study to explain the inhibitory mechanism of l-cysteine may provide an affordable alternative to the expensive methods available for explaining the inhibitory mechanism of TYR and those of other enzymes. HighlightsThe best affinity for the tyrosinase enzyme occurred with catechol.l-Ascorbic acid, citric acid, l-cysteine inhibited the diphenolic activity of tyrosinase.In silico studies confirmed the best affinity shown by catechol.Product inhibition mechanism of l-cysteine explained by in silico for the first time.Communicated by Ramaswamy H. Sarma.

Using of group-based selected flavonoids as alternative inhibitors for potato polyphenol oxidase

One of the main problems encountered after fresh-cutting of foods is enzymatic browning causing changes in the texture, taste, and color. The variety of physical and chemical-based antibrowning methods was applied to extend the shelf life of these products. Accordingly, methods using natural compounds are of great importance for health. In this study, it was aimed to prevent enzymatic browning in potato (Solanum tuberosum L. cv. Marfona) by limiting the polyphenol oxidase (PPO) activity with selected flavonoids. First of all, we purified the potato PPO (pPPO) by single-step affinity chromatography. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE were applied on pPPO. Then, the inhibition effects of 7-hydroxyflavone, 7-hydroxy-4'-nitroisoflavone, myricetin, luteolin, 7-methoxyflavone, 6-fluoroflavone, diosmetin, rutin, and diosmin on purified PPO enzyme were investigated. Kinetic assays indicated that myricetin was a remarkable inhibitor with the K_i value of 5 µM on pPPO. PRACTICAL APPLICATIONS: Potatoes are one of the important diet in many countries. In the processing of potatoes, enzymatic oxidation catalyzed by polyphenol oxidases (PPOs) is lead to losing its taste, flavor, and color. In this current paper, group-based selected flavonoids were proposed as alternative inhibitors of potato PPO enzyme. These flavonoids allowing to limit the PPO activity are commercially available, and they can be potential candidates to be used as antibrowning agents during potato processing.

Purification and biochemical characterization of polyphenol oxidase extracted from Kirmizi Kismis grape (Vitis vinifera L.)

The purification of the polyphenol oxidase (PPO) enzyme from Kirmizi Kismis grape (Vitis vinifera L.) was performed 61.23 times using affinity chromatography. The molecular weight of the enzyme was found to be about 38.1 kDa by SDS-PAGE as a single band. The optimum pH and temperature values were revealed to be 5.0 and 30°C, respectively, in the presence of 4-methyl catechol substrate. The thermal stability of PPO was examined and it was observed to maintain its activity at 20°C for 1 hr. K_m and V_max values were determined to be 4.8 mM and 2000,0 EU/ml for 4-methyl catechol as a substrate. IC₅₀ and K_i values and inhibition types were found for various browning agents and ascorbic acid had the strongest inhibitory impact on PPO. The inhibitory impact of Na⁺ , K⁺ , Mg²⁺ , Cu²⁺ , and Al³⁺ metal ions on the enzyme activity at final concentrations of 1 mM and 10 mM was examined. PRACTICAL APPLICATIONS: Grapes grown and processed take a significant place in our life. The grape has antioxidant, anticarcinogenic, antidiabetic and protective properties against bacteria and viruses. Furthermore, it takes an important position in the country's economy and social life due to providing raw materials to the food industry and having high export potential. Polyphenol oxidase, which is the leading actor of enzymatic browning reactions causing serious economic losses every year, was purified and characterized from Kirmizi Kismis grape (Vitis vinifera L.). This ancient grape variety has industrial processing and export potential due to its long storage life and resistance to oxidation. Therefore, the purification and biochemical characterization of polyphenol oxidase from Kirmizi Kismis grape are of great importance.

A novel anticoagulant affinity membrane for enhanced hemocompatibility and bilirubin removal

Affinity membrane is widely employed to promote specific adsorption of toxins and reduce the blood purification therapeutic time. However, it suffers from insufficient toxin binding and low hemocompatibility. Herein, a novel anticoagulant affinity membrane (AAM) was developed to clear bilirubin from human blood in a pore-flow-through way. Firstly, a nylon net membrane with a regularly arranged pore as the matrix was coated with poly(pyrrole-3-carboxylic acid) via chemical vapor deposition (CVD) method. Then, poly(L-arginine) (PLA) as a highly specific ligand of bilirubin, was immobilized onto the surface of the composited membrane after the modification of heparin. Owing to the 3-dimensional molecular architecture of PLA, up to 86.1 % of bilirubin was efficiently cleared. Besides, the AAM exhibited effective anticoagulant activity in the measurement of clotting time, with suppressed thrombus formation, low hemolysis ratio, minimized platelet and leukocyte adhesion, and excellent biosafety. Therefore, the AAM has enormous potential in blood purification therapy for enhancing hemocompatibility and bilirubin removal.

Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars

The biochemical properties and thermal inactivation of polyphenol oxidase (PPO) from three main planted lily cultivars in China, namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, and Lilium davidii var. unicolor cotton were evaluated. Data indicate that the PPO from three cultivars showed two optimum pH levels of 4.0 and 6.5-7.0 and temperature of 15°C and exhibited the highest affinity toward 4-methylcatechol. However, this enzyme did not exhibit monophenolase activity. Thiourea and L-cysteine were more effective than other inhibitors. The enzymatic activity of L. lancifolium Thunb PPO crude extract was higher than that of L. brownie var. viridulum and L. davidii var. unicolor cotton. For thermal inactivation, L. davidii var. unicolor cotton PPO showed the best thermal resistance at 65-75°C, and L. lancifolium Thunb showed stability at 45°C. The deactivation of the three types of PPO followed the first-order reaction kinetics, and the activation energy (Ea) was 144.28, 138.00, and 107.12 kJ/mol for L. lancifolium Thunb PPO, L. brownie var. viridulum PPO, and L. davidii var. unicolor cotton PPO, respectively. PRACTICAL APPLICATIONS: Lilium is an ornamental and edible plant typically used for food and traditional Chinese medicine. Its flowers are used for decoration, and its underground bulbs are rich in various bioactive substances. Fresh lily bulbs easily turn brown and lose economic value during storage and processing. Polyphenol oxidase (PPO) is a crucial molecule involved in the enzymatic browning of fruit and vegetables. In this study, PPO was extracted from three main planted lily cultivars in China. Namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, Lilium davidii var. unicolor cotton and was partially characterized. The results are of considerable importance to further understand the PPO of lily bulbs and provide guidance for the inactivation of enzymes and the processing of lily bulb juice.

Purification, kinetic parameters, and isoforms of polyphenol oxidase from "Xushu 22" sweet potato skin

We purified and compared the polyphenol oxidase (PPO) isoenzymes present in "Xushu 22," a sweet potato. A membrane-bound form (mPPO) and two soluble forms (sPPO1 and sPPO2) were identified and purified using ammonium sulphate precipitation, ion exchange chromatography, gel filtration chromatography, and mass spectrometer. The three PPO isoforms were characterized enzymatically. The specific activity of mPPO was significantly higher than that of the two sPPO isoforms, being 24.55- and 13.89-fold higher than sPPO1 and sPPO2. The preferred substrates for mPPO and the two sPPOs were catechol and chlorogenic acid, respectively. They can be efficiently and safely applied to phenolic wastewater treatment after being immobilized. Both mPPO and the two sPPOs were rapidly inactivated under acid or base conditions and were unstable at 65°C. The most effective inhibitors of mPPO, sPPO1, and sPPO2 were glutathione, ascorbic acid, and L-cysteine, respectively. PRACTICAL APPLICATIONS: According to incomplete statistics, about 5% of sweet potatoes in china are wasted due to enzymatic browning every year. PPO was regarded as a key molecule contributing to enzymatic browning in fruits and vegetables during ripening, processing, and storage and responsible for economic and industrial loss. It's great importance to characterize the PPO from "Xushu 22" sweet potato and provide data on its inactivation. The three PPO isoforms were purified and identified by chromatography and mass spectrometer. This study will provide useful informations to have a better command of PPO from "Xushu 22" sweet potato and give ideals to solve the browning of sweet potato.