Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples

Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review

With the increasing demand for high quality agri-food commodities, the issues of internal and external quality of fruits and vegetables have received widespread attention globally. To obtain the healthy fruits and vegetables, it is essential to develop advanced nondestructive detection technologies for identification of quality deterioration of target sample. Hyperspectral imaging (HSI) technology contains rich spectral and imaging information, which is capable of acquiring a detailed response of quality deterioration in fruits and vegetables. The review delves into the fundamental mechanism and damage type of quality deterioration caused by physical, chemical and biological factors within the domain of fruits and vegetables analysis. Various forms of deterioration encompassing surface defects, chilling injury, mechanical damage, wilting, browning, and microbial infection are summarized. Moreover, this overview also provides recent advances of HSI technology coupled with machine learning algorithms for quality evaluation and discrimination of different varieties fruits and vegetables. It also critically discusses the existing challenges and future prospects of the HSI technology in actual applications. Despite the extant limitations resulting from high-dimensional hyperspectral data and limited number of samples, the ongoing evolution of multi-sensor fusion architectures and artificial intelligence algorithms will promote HSI technology from laboratory to on-line monitoring in industrial applications.

Unveiling the Phytochemical Diversity and Bioactivity of Astragalus melanophrurius: A First Report Integrating Experimental and In Silico Approaches

Background: The genus Astragalus is renowned for its diverse bioactive potential, yet the chemical composition and biological properties of Astragalus melanophrurius remain inadequately explored. This study aimed to investigate the chemical profile, antioxidant capacity, and enzyme inhibitory activities of methanol extracts from various plant parts of A. melanophrurius. Methods: Methanol extracts were obtained from leaves, stems, flowers, roots, and aerial portions of A. melanophrurius. The chemical composition was determined using LC-ESI-MS/MS, focusing on key phytochemicals such as hyperoside, kaempferol, 4-hydroxybenzoic acid, and chlorogenic acid. Antioxidant activities were assessed via DPPH, ABTS, and FRAP assays, while enzyme inhibitory activities were evaluated against α-amylase and tyrosinase. In silico molecular docking analyses were conducted to explore the interactions between major compounds and target enzymes. Results: The leaf extract exhibited the highest total phenolic and flavonoid contents, correlating with superior antioxidant activities, achieving IC50 values of 16.55 mg/mL, 4.58 mg/mL, and 3.07 mg/mL in DPPH, ABTS, and FRAP assays, respectively. The root extract demonstrated notable α-amylase (IC50 = 2.99 mg/mL) and tyrosinase (IC50 = 1.34 mg/mL) inhibitory activities, suggesting potential applications in diabetes and hyperpigmentation management. Molecular docking revealed stable complexes of hyperoside and kaempferol with target enzymes, supporting their roles in observed bioactivities. Conclusions: This study highlights the bioactivity of A. melanophrurius extracts, particularly from leaves and roots, supporting their therapeutic potential. Future research should focus on isolating active compounds and conducting in vivo studies to confirm efficacy and elucidate mechanisms of action.

Bamboo leaf extract treatment alleviates the surface browning of fresh-cut apple by regulating membrane lipid metabolism and antioxidant properties

BACKGROUND

The effect of bamboo leaf extract (BLE) on controlling the browning of fresh-cut apple stored at 4 °C was investigated. Browning index, H2 O2 content, O2 - production rate, malondialdehyde (MDA) contents, total phenolic content (TPC) and soluble quinone content (SQC), the activities of polyphenol oxidase (PPO), peroxidase (POD), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), DPPH (2,2-diphenyl-2-picryl-hydrazyl) and ABTS [2,2-azinobis(3-ethylbenzothiazoline- 6-sulfonic acid)] radical scavenging activities, and the expression of genes related to browning were all investigated.

RESULTS

BLE effectively alleviated the surface browning of fresh-cut apple, accompanied by a reduction in SQC, LOX activity, H2 O2 , O2 - production rate and MDA accumulation. Furthermore, BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non-enzymatic antioxidant activities. Principal component analysis and Pearson correlation analysis found the browning inhibition by BLE is not through the reduction of phenolic substrates and PPO activity.

CONCLUSION

BLE controls the browning of fresh-cut apple by increasing the antioxidant capacity to scavenge ROS, which could alleviate oxidative damage and maintain the membrane integrity. © 2023 Society of Chemical Industry.

CmCML11 interacts with CmCAMTA5 to enhance γ-aminobutyric acid (GABA) accumulation by regulating GABA shunt in fresh-cut cantaloupe

The effect of calcium chloride (CaCl2) treatment on γ-aminobutyric acid (GABA) accumulation in fresh-cut cantaloupe and the involved mechanisms were investigated. The result showed that 1% (w/v) CaCl2 treatment increased GABA content and activities of glutamate decarboxylase (GAD) and succinate semialdehyde dehydrogenase (SSADH), while decreased glutamate (Glu) content and GABA transaminase (GABA-T) activities in fresh-cut cantaloupe. CmCML11 and CmCAMTA5 expressions of CaCl2-treated fruit increased by 187.4% and 165.6% than control fruit in the initial 6 h. Besides, expressions of GABA shunt genes, including CmGAD1, CmGAD2, CmGABA-T and CmSSADH were also up-regulated by CaCl2 treatment during early storage. Moreover, acting as a transcriptional activator, CmCAMTA5 could bind to the CG-box in promoters of CmGAD1, CmGABA-T and CmSSADH and activate their transcription. Furthermore, the interaction between CmCML11 and CmCAMTA5 could enhance the transcriptional activation on GABA shunt genes which were regulated by CmCAMTA5. Collectively, our findings revealed that CaCl2 treatment promoted GABA accumulation in fresh-cut cantaloupe via the combined effect of CmCML11 and CmCAMTA5 in the regulation of expressions of CmGAD1, CmGABA-T, and CmSSADH in GABA shunt.

Spectroscopic analysis, kinetic mechanism, computational docking, and molecular dynamics of active metabolites from the aerial parts of Astragalus membranaceusBunge as tyrosinase inhibitors

A new isoflavane derivative (2), a new natural isoflavane (6), four new oleanane-type triterpenoid saponins (23, 25, 28, and 29), and twenty three known secondary metabolites (1, 3-5, 7-22, 24, 26, and 27) were isolated from the aerial parts of Astragalus membranaceus Bunge. The chemical structures of these compounds were elucidated through spectroscopic analysis and compared with those identified in previous studies. Tyrosinase inhibition ability of isolated compounds (1-29) was evaluated. Of these, compounds 3, 4, 6, and 14 exhibited inhibitory effects, with IC₅₀ values ranging from 24.6 to 59.2 μM. According to kinetic analysis, compounds 3 and 4 were non-competitive inhibitors of tyrosinase, whereas compounds 6 and 14 inhibited tyrosinase in uncompetitive and competitive modes, respectively. Molecular docking analysis identified that compounds 3, 4, and 6 could bind to allosteric sites and compound 14 could bind to the catalytic site of tyrosinase, which is consistent with the results of kinetic studies. Molecular dynamics behaviors of the active compounds in complex with tyrosinase were investigated via 60 ns simulation which demonstrated their high stability. These findings indicate that the aerial parts of A. membranaceus are a potential source of natural tyrosinase inhibitors.

Design and synthesis of novel stilbene-hydroxypyridinone hybrids as tyrosinase inhibitors and their application in the anti-browning of freshly-cut apples

In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared. Among these compounds, 1h was found to possess the most potent tyrosinase inhibitory effect on both monophenolase and diphenolase activities, with IC₅₀ values of 2.72 μM and 15.86 μM, respectively. The inhibitory effect of 1h on monophenolase activity was 4.6 times that of kojic acid. An inhibition kinetic assay indicated that 1h was a mixed-type and reversible inhibitor. The copper-binding and reducing ability assays, molecular docking study, intrinsic and ANS-binding fluorescence assays indicated that copper coordination and reduction is likely to be the causative mechanism for 1h-induced inhibition on tyrosinase. The results of color measurement and browning index determination indicated that treatment with 1h retarded effectively the browning of freshly-cut apples during their storage. Meanwhile, PPO and POD activities in apple slices were found to be effectively inhibited.

Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples

Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples.

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

In the present study, an anti-bacterial film (Carr/POM film) was prepared through the incorporation of Wells-Dawson polyoxometalate K₆[Mo₁₈O₆₂P₂] into κ-carrageenan-based polymers using the tape-casting method. The mechanical properties, thermal stability, and morphology of the prepared film were characterized. The obtained results showed that incorporation of K₆[Mo₁₈O₆₂P₂] significantly affected the morphology and structure of the films. Moreover, the polyoxometalate-based film demonstrated desirable bactericidal activity against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Carr/POM (@8 mg/mL) film resulted in an obvious inhibition zone around the film in Kirby-Bauer disk diffusion test, which could also remove 99% of S. aureus and E. coli on plastic, glass, and stainless steel. In addition, this anti-bacterial film also demonstrated good biodegradability, which could be decomposed in soil in around 1 week. In conclusion, the polyoxometalate-based film showed good anti-bacterial property against food-borne pathogenic microbes, suggesting the prepared film has great potential to be developed as promising food packaging.

Electrocatalytic performance of tyrosinase detection in Penaeus vannamei based on a [(PSS/PPy)(P2Mo18/PPy)5] multilayer composite film modified electrode

Polyoxometalates (POMs) are widely used in the preparation of sensors that detect the content of substances because of their excellent electron transfer capabilities. In this paper, a [(PSS/PPy)(P₂Mo₁₈/PPy)₅] multilayer composite film modified electrode was prepared by the potentiostatic deposition method. The electrochemical performance of the modified electrode was studied by cyclic voltammetry under the conditions of different modified layers, different supporting electrolytes and different sweep rates. Different concentrations of tyrosinase were catalyzed by the modified electrode under a suitable supporting electrolyte, and the electrochemical sensing of tyrosinase by the modified electrode was studied. The research results show that the modified electrode has good stability and reproducibility for electrochemical sensing of tyrosinase, and the response current has a good linear relationship with the amount of tyrosinase added. Taking peak III as an example, the detection limit (S/N = 3) was 2.7649 U mL^-1. It can be known from the timing ampere curve that as the concentration of tyrosinase in the reaction system continues to increase, its response current increases stepwise, providing a linear curve in the range of 3.66 U mL^-1 to 26.87 U mL^-1, and the minimum detection limit (S/N = 3) reaches 0.0021 U mL^-1. The [(PSS/PPy)(P₂Mo₁₈/PPy)₅] multilayer composite membrane modified electrode was used to detect tyrosinase in Penaeus vannamei. The spiked recovery of the sample was 96.3-100.8%, indicating that the modified electrode has high accuracy and can be used for the detection of tyrosinase in actual samples.

Research progress on the inhibition of enzymes by polyoxometalates

Polyoxometalates (POMs) are a kind of inorganic cluster metal complex with various biological activities, such as anti-Alzheimer's disease, antibacterial, anti-cancer, anti-diabetes, anti-virus and so on.

Keggin-type polyoxotungstates as mushroom tyrosinase inhibitors - A speciation study

Mushroom tyrosinase abPPO4 is a commercially relevant polyphenol oxidase and has been being targeted for numerous inhibition studies including polyoxometalates (POMs). In the present work, its diphenolase activity was inhibited at pH 6.8 by a series of structurally related polyoxotungstates (POTs) of the α-Keggin archetype, exhibiting the general formula [Xn+W12O40](8-n)- in order to elucidate charge-dependent activity correlations. Kinetic data were obtained from the dopachrome assay and 183W NMR was applied to obtain crucial insights into the actual Keggin POT speciation in solution, facilitating a straightforward assignment of inhibition effects to the identified POT species. While [PW12O40]3- was completely hydrolyzed to its moderately active lacunary form Hx[PW11O39](7-x)- (Ki = 25.6 mM), [SiW12O40]4- showed the most pronounced inhibition effects with a Ki of 4.7 mM despite of partial hydrolysis to its ineffective lacunary form Hx[SiW11O39](8-x)-. More negative Keggin cluster charges of 5- and 6- generally resulted in preclusion of inhibitory efficacy as well as hydrolysis, but with the Ni-substituted cluster [PW11O39{Ni(H2O)}]5- enzymatic inhibition was clearly restored (Ki = 9.7 mM). The inhibitory capacity of the structurally intact Keggin POTs was found to be inversely correlated to their net charge. The here applied speciation strategy is of utmost importance for any biological POM application to identify the actually active POM species.

Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage

The aim of this study was to evaluate the effect of γ-aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min significantly retarded the browning of fresh-cut potatoes. GABA inhibited the browning of fresh-cut potatoes by enhancing the activities of catalase and superoxide dismutase, and decreasing the activities of polyphenol oxidase and reactive oxygen species. The results suggest that GABA plays an important role in reducing the browning of fresh-cut potatoes. Hence, GABA treatment is a promising approach for reducing the browning and maintaining the quality of fresh-cut potatoes.

Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

BACKGROUND

Browning frequently occurs at fruits, vegetables and aquatic products during storage, and it drastically reduces the consumer's acceptability, with considerable financial loss. The objective of this paper was to investigate the effects of acidic electrolysed water (AEW) technology on polyphenoloxidase (PPO), which is an essential enzyme for browning.

RESULTS

AEW ice exhibited a good ability in delaying browning in shrimp. Kinetic study revealed that AEW exhibited the mixed type inhibition of PPO with a K_i value of 1.96 mmol L^-1 . Moreover, both the circular dichroism spectrum and Fourier transform infrared spectroscopy analyses revealed that the α-helix in PPO decreased whereas random coil increased which indicates that PPO conformation was destroyed.

CONCLUSION

Thus, this paper may provide a deeper understanding of the application of AEW technology for preventing browning in the food industry. © 2017 Society of Chemical Industry.

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

A range of hydroxypyridinone derivatives were synthesized starting from kojic acid. Among them, 10 and 11 were found to possess the strongest inhibitory effect on monophenolase activity of mushroom tyrosinase, having IC₅₀ values of 2.04 and 1.60μM, respectively. The IC₅₀ values of 10 and 11 for the inhibition of diphenolase activity of mushroom tyrosinase were determined as 13.89 and 7.99μM, respectively. Investigation of the inhibitory mechanism of these two compounds indicated that the inhibition was reversible and of a competitive-uncompetitive mixed type. The K_I and K_IS values of 10 were determined to be 24.84 and 32.54μM, respectively, and the corresponding values for 11 being 18.07 and 21.34μM, respectively. The effect of 11 on the browning process of fresh-cut apples was evaluated by measuring the color change and browning index. The results indicated that 11 had a significant effect on controlling the browning of fresh-cut apple slices.

Decavanadate Toxicology and Pharmacological Activities: V10 or V1, Both or None?

This review covers recent advances in the understanding of decavanadate toxicology and pharmacological applications. Toxicological in vivo studies point out that V10 induces several changes in several oxidative stress parameters, different from the ones observed for vanadate (V1). In in vitro studies with mitochondria, a particularly potent V10 effect, in comparison with V1, was observed in the mitochondrial depolarization (IC50 = 40 nM) and oxygen consumption (99 nM). It is suggested that mitochondrial membrane depolarization is a key event in decavanadate induction of necrotic cardiomyocytes death. Furthermore, only decavanadate species and not V1 potently inhibited myosin ATPase activity stimulated by actin (IC50 = 0.75 μM) whereas exhibiting lower inhibition activities for Ca(2+)-ATPase activity (15 μM) and actin polymerization (17 μM). Because both calcium pump and actin decavanadate interactions lead to its stabilization, it is likely that V10 interacts at specific locations with these proteins that protect against hydrolysis but, on the other hand, it may induce V10 reduction to oxidovanadium(IV). Putting it all together, it is suggested that the pharmacological applications of V10 species and compounds whose mechanism of action is still to be clarified might involve besides V10 and V1 also vanadium(IV) species.