Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Ethanolic Extract of Bergenia purpurascens Exhibits Antimelanogenic Effects in B16F10 Cells through Multiple Mechanisms That Suppress Tyrosinase

Bergenia purpurascens, renowned for its antibacterial and antioxidant properties, remains relatively unexplored in its impact on melanogenesis. This study delves into the antimelanogenic potential of the ethanol extract derived from B. purpurascens (BPE). Our investigations reveal the robust antioxidant capabilities of the BPE, along with its effective inhibition of mushroom tyrosinase activity. Remarkably, these effects were significantly stronger than those observed with arbutin, the positive control. In vitro assays demonstrate the BPE's efficacy in reducing the melanin content and tyrosinase activity in α-MSH-stimulated B16F10 cells. Immunofluorescence and qPCR analyses further reveal the BPE's ability to inhibit MITF-mediated gene expression levels associated with melanogenesis, including Trp-1, Trp-2, and tyrosinase. These findings suggest that the extract operates through dual mechanisms, suppressing both tyrosinase activity and key transcription factor-mediated downstream signaling. Utilizing UPLC-MS/MS analysis, we identified six key compounds implicated in tyrosinase activity inhibition and melanogenesis suppression. Docking simulations confirm moderate binding affinities between these compounds and tyrosinase. This study highlights the potential of B. purpurascens as a novel natural agent for depigmentation in medicinal and cosmetic applications, elucidating its dual mechanism of action in melanogenesis inhibition.

Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis

A complicated storage reaction mechanism will occur during the storage period in fresh-cut apples, and oxalic acid could physiologically modify the flesh tissue to achieve preservation purposes. This study revealed the storage quality regulation mechanism treated with oxalic acid (3 mmol⋅L-1) in fresh-cut apples through nontarget metabolomics and physiological analyses. It was discovered that oxalic acid could enhance the antioxidant enzymes activities, i.e. superoxide dismutase, catalase, glutathione reductase, etc., contents of soluble solids, total phenolic and reducing sugar, postpone the enhancement of hydrogen peroxide and superoxide anion, and defer the decrease of titratable acid, hardness and total antioxidant capacity. 427 differentially expressed metabolites were identified by nontarget metabolomics. Among them, mainly involved in glycerol ester metabolism, phenylalanine metabolism, starch and sucrose metabolism, etc. were up-regulated treated with oxalic acid. In summary, oxalic acid could enhance the antioxidant properties and regulate metabolite synthesis, leading to delayed quality deterioration of fresh-cut apples.

Pectinases as promising green biocatalysts having broad-spectrum applications: Recent trends, scope, and relevance

Pectinases are a collection of multiple enzymes that have a common substrate, that is, pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin. Therefore, they have been placed in different groups, such as protopectinases, polygalacturonases, polymethylesterases, pectin lyases, and pectate lyases. They are naturally present both in multicellular organisms such as higher plants and in unicellular organisms such as microbes. In past decade, it has been witnessed that chemical and mechanical methods employed in industrial processes have led to environmental hazards and serious health disorders, thus increasing the search for eco-friendly approaches with minimal health risks. Hence, microbial enzymes have been extensively used as safer alternative for these environmentally unsafe methods. Among these microbial enzymes, pectinases hold great significance and is one of the principal enzymes that have been used commercially. It is predominantly used as a green biocatalyst for fruit, fiber, oil, textile, beverage, pulp, and paper industry. Thus, this review focuses on the structure of pectin, microbial sources of pectin, and principle industrial applications of pectinases.

Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing

Browning of some processed fruit products was affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The study was performed to understand the mechanism of browning in the pectin system. The catechin/chlorogenic acid oxidation system in three pectins significantly enhanced their browning during thermal storage with pectin structure- and concentration-dependent. Particularly, the structural and physicochemical properties of pectin were examined to determine its effects on the kinetics of polyphenol oxidation and the stability of free polyphenols. Moreover, pectin impacted the fluorescence characteristics of polyphenols by cross-linking with the aromatic ring of polyphenols. In turn, the interaction between polyphenols and pectin impacted the chemical bond vibration of pectin, thereby affecting its optical features and browning. The correlation analysis revealed that the monosaccharide composition, Ratio 1, Ratio 2, Ratio 3, methyl esterification, ζ-potential, and polydispersity index of pectin were significantly correlated with the browning of the pectin-polyphenol oxidation system.

Recent Advances of Polyphenol Oxidases in Plants

Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi. PPO in plants had been summarized several years ago. However, recent advances in studies of PPO in plants are lacking. This review concludes new researches on PPO distribution, structure, molecular weights, optimal temperature, pH, and substrates. And, the transformation of PPO from latent to active state was also discussed. This state shift is a vital reason for elevating PPO activity, but the activation mechanism in plants has not been elucidated. PPO has an important role in plant stress resistance and physiological metabolism. However, the enzymatic browning reaction induced by PPO is a major problem in the production, processing, and storage of fruits and vegetables. Meanwhile, we summarized various new methods that had been invented to decrease enzymatic browning by inhibiting PPO activity. In addition, our manuscript included information on several important biological functions and the transcriptional regulation of PPO in plants. Furthermore, we also prospect some future research areas of PPO and hope they will be useful for future research in plants.

New Insights into the Inhibition of Hesperetin on Polyphenol Oxidase: Inhibitory Kinetics, Binding Characteristics, Conformational Change and Computational Simulation

The inhibitory activity of hesperetin on polyphenol oxidase (PPO) and their interaction characteristics were investigated using multiple spectroscopic methods and computational simulation. Hesperetin, a mixed inhibitor, reversibly inhibited PPO activity, and its half-maximum inhibitory concentration (IC₅₀) values on monophenolase and diphenolase were 80.8 ± 1.4 μM and 776.0 ± 15.5 μM, respectively. Multivariate curve resolution-alternate least squares (MCR-ALS) analysis suggested PPO interacted with hesperetin and formed PPO-hesperetin complex. Hesperetin statically quenched PPO's endogenous fluorescence, and hydrophobic interactions mainly drove their binding. Hesperetin affected the polarity of the microenvironment around the Trp residues in PPO, but had no effect on that around Tyr residues. Circular dichroism (CD) results showed that hesperetin increased α-helix content and decreased β-fold and random coil contents, thus tightening PPO's structure. Molecular docking showed that hesperetin entered the hydrophobic cavity of PPO, bound near the dinuclear copper active center, interacted with Val283, Phe264, His85, Asn260, Val248, and His263 via hydrophobic interactions, formed hydrogen bonds with Met280, His89, and His259 residues and also interacted with Phe292, His61, Phe90, Glu256, His244, Asn260, Phe264, and Gly281 via van der Waals forces. The molecular dynamics simulation results also demonstrated that the addition of hesperetin reduced the stability and hydrophobicity of PPO and increased PPO's structural denseness. Thus, the inhibition of hesperetin on PPO may be because hesperetin bound near the active center of PPO, interacted with the surrounding residues, occupied the binding site for substrate, and induced the changes in PPO's secondary structure, thus inhibiting the catalytic activity of PPO. This study may provide novel views for the inhibition of hesperetin on PPO and theoretical guidance for developing flavonoids as new and efficient PPO inhibitors.

Brassinin Abundant in Brassicaceae Suppresses Melanogenesis through Dual Mechanisms of Tyrosinase Inhibition

Brassinin is a phytoalexin abundant in plants, especially in cabbage, and has been reported to act as an anti-cancer and anti-inflammatory agent. However, limited studies are available to elucidate the functionalities of brassinin. Here, we tested the effects of brassinin on melanogenesis using cell-free and cell-based biochemical analysis and docking simulation. Cell-free experiments exhibited that brassinin has antioxidant and anti-tyrosinase activities. When applied to B16F10 cells stimulated with a melanogenesis inducer α-MSH, brassinin pretreatment significantly reduced melanin accumulation and cellular tyrosinase activity. Docking simulation indicates that the docking score of brassinin to the binding pocket of tyrosinase is better than that of kojic acid or arbutin, anti-melanogenic positive controls, indicating that brassinin inhibits melanogenesis at least partially by binding to and inactivating tyrosinase. In addition, qPCR results showed that brassinin reduced tyrosinase mRNA levels. Together, these results suggest that brassinin exerts anti-melanogenesis effects by inhibiting both the activity and mRNA expression levels of tyrosinase. Therefore, our study showed that brassinin has the potential to be used in pharmaceutical or cosmetic products for depigmentation.

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.