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Manzano-Nicolas J, Taboada-Rodriguez A, Teruel-Puche JA, Marin-Iniesta F, Garcia-Molina F, Garcia-Canovas F, Tudela-Serrano J, Munoz-Munoz J. Enzymatic oxidation of oleuropein and 3-hydroxytyrosol by laccase, peroxidase, and tyrosinase. J Food Biochem 2021; 45:e13803. [PMID: 34219246 DOI: 10.1111/jfbc.13803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/14/2021] [Accepted: 04/28/2021] [Indexed: 01/08/2023]
Abstract
The oxidation of oleuropein and 3-hydroxytyrosol by oxidases laccase, tyrosinase, and peroxidase has been studied. The use of a spectrophotometric method and another spectrophotometric chronometric method has made it possible to determine the kinetic parameters Vmax and KM for each enzyme. The highest binding affinity was shown by laccase. The antioxidant capacities of these two molecules have been characterized, finding a very similar primary antioxidant capacity between them. Docking studies revealed the optimal binding position, which was the same for the two molecules and was a catalytically active position. PRACTICAL APPLICATIONS: One of the biggest environmental problems in the food industry comes from olive oil mill wastewater with a quantity of approximately 30 million tons per year worldwide. In addition, olive pomace, the solid residue obtained from the olive oil production, is rich in hydroxytyrosol and oleuropein and the action of enzymatic oxidases can give rise to products in their reactions that can lead to polymerization. This polymerization can have beneficial effects because it can increase the antioxidant capacity with potential application on new functional foods or as feed ingredients. Tyrosinase, peroxidase, and laccase are the enzymes degrading these important polyphenols. The application of a spectrophotometric method for laccase and a chronometric method, for tyrosinase and peroxidase, allowed us to obtain the kinetic information of their reactions on hydroxytyrosol and oleuropein. The kinetic information obtained could advance in the understanding of the mechanism of these important industrial enzymes.
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Affiliation(s)
- Jesus Manzano-Nicolas
- Group of research Food Biotechnology-BTA, Department of Food Technology, Nutrition and Bromatology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Amaury Taboada-Rodriguez
- Group of research Food Biotechnology-BTA, Department of Food Technology, Nutrition and Bromatology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Jose Antonio Teruel-Puche
- Group of Molecular Interactions in Membranes, Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Fulgencio Marin-Iniesta
- Group of research Food Biotechnology-BTA, Department of Food Technology, Nutrition and Bromatology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Francisco Garcia-Molina
- GENZ-Group of research on Enzymology, Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Francisco Garcia-Canovas
- GENZ-Group of research on Enzymology, Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Jose Tudela-Serrano
- GENZ-Group of research on Enzymology, Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Jose Munoz-Munoz
- Microbial Enzymology Group (MEG), Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne, UK
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Manzano-Nicolas J, Taboada-Rodriguez A, Teruel-Puche JA, Marin-Iniesta F, Garcia-Molina F, Garcia-Canovas F, Tudela-Serrano J, Muñoz-Muñoz JL. Kinetic characterization of the oxidation of catecolamines and related compounds by laccase. Int J Biol Macromol 2020; 164:1256-1266. [DOI: 10.1016/j.ijbiomac.2020.07.112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/10/2020] [Accepted: 07/10/2020] [Indexed: 11/28/2022]
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