SavedAdd your journal

Journals / Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 20 - Sayı: 1

Investigation of the ınhibitory effects of some macrogenetic thiocrown ethers on polyphenol oxidase enzyme

Bazı makrohalkalı tiyocrown eterlerin polifenol oksidaz enzimi üzerindeki inhibisyon etkilerinin araştırılması

Adem ERGÜN
Baki ÇİÇEK
Pages
539–546
Publication Date
2018-05-28
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results, the most effective inhibitor was identified as AE3.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The polyphenol oxidase (PPO) enzyme is a metallo enzyme that is copper in its active site, which can be found abundantly in fruits, vegetables and some animal tissues.
📊
Key Findings & Data:In this study, PPO enzyme was purified using a Sepharose 4B-1-tyrosine-p-aminobenzoic acid affinity chromatography gel, after preliminary purification, such as ammonium sulfate precipitation and dialysis, from Musa sapientum var.
💡
Conclusion & Impact:According to the results, the most effective inhibitor was identified as AE3.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Thiocrown ether · polyphenol oxidase (PPO) · inhibition

Abstract

The polyphenol oxidase (PPO) enzyme is a metallo enzyme that is copper in its active site, which can be found abundantly in fruits, vegetables and some animal tissues. Inhibition of this enzyme, which catalyzes the enzymatic browning reactions, is gaining in importance due to its abundance in commercial value products. There are many studies in the literature for this. In this study, PPO enzyme was purified using a Sepharose 4B-1-tyrosine-p-aminobenzoic acid affinity chromatography gel, after preliminary purification, such as ammonium sulfate precipitation and dialysis, from Musa sapientum var. Cavendishii (Banana). Purity control of the enzyme was also performed by SDS - PAGE. We then investigated the inhibitory effects of the macrophilic thiocrown ethers AE1, AE2 and AE3 synthesized as a result of the esterification-ring closure reaction on the pure polyphenoloxidase enzyme. All substances were found to inhibit PPO enzyme. According to the results, the most effective inhibitor was identified as AE3.

Özet

Polifenol oksidaz (PPO) enzimi, meyvelerde, sebzelerde ve bazı hayvansal dokularda bolca bulunabilen, aktif bölgesinde bakır olan bir metalo enzimdir. Enzimatik esmerleşme reaksiyonlarını katalizleyen bu enzimin, ticari değere sahip ürünlerde bolca bulunmasından dolayı inhibisyonu oldukça önem kazanmıştır. Bunun için literatürde birçok çalışma mevcuttur. Bu çalışmada, PPO enzimi, amonyum sülfat çöktürmesi ve diyaliz gibi ön saflaştırma işlemlerinden sonra, Sepharose 4B-l-tirozin -p-aminobenzoik asit afinite kromatografi jeli kullanılarak, Musa sapientum var. Cavendishii (Muz) meyvesinden saflaştırılmıştır. Enzimin saflık kontrolü de SDS – PAGE ile yapılmıştır. Daha sonra, bizim tarafımızdan esterleşme – halka kapama reaksiyonu sonucunda sentezlenen AE1, AE2 ve AE3 kodlu makrohalkalı tiyocrown eterlerin, saf olarak elde ettiğimiz polifenoloksidaz enzimi üzerindeki inhibisyon etkileri araştırılmıştır. Tüm maddelerin PPO enzimini inhibe ettiği saptanmıştır. Sonuçlara göre en etkili inhibitör AE3 olarak tespit edilmiştir.

🔖

Cite This Article

ERGÜN, A., ÇİÇEK, B. (2018). Investigation of the ınhibitory effects of some macrogenetic thiocrown ethers on polyphenol oxidase enzyme. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 20 - Sayı: 1, 539–546. https://ajindex.com/articles/251052

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (17)

  1. Mayer, A.M., and Harel, E., Polyphenol Oxidases in Plants, Phytochemistry, 18, 2, 193-215, (1979).
  2. Friedman, M., Chemistry, Biochemistry, and dietary role of potato polyphenols, Journal of Agricultural and Food Chemistry, 45, 1 523-1540, (1997).
  3. Sekme, S., Çeşitli Mantarlarda Polifenol Oksidaz İndüksiyonunun İncelenmesi, Yüksek Lisans Tezi, Yıldız Teknik Universitesi Fen Bilimleri Enstitüsü, İstanbul, (2011).
  4. Gedikli, S., Çeşitli Makrofungus İzolatlarının Lakkaz Uretim Yetenekleri Açısından Değerlendirilmesi ve Dekolorizasyon Uygulamalarında Kullanılabilirliği, Yüksek Lisans Tezi, Eskisehir Osmangazi Universitesi Fen Bilimleri Enstitüsü, Eskişehir, (2008).
  5. Whitaker. J.R., Principles of Enzymology for the Food Sciences, Marcel 201, New York, Dekker, 22-24, (1972).
  6. Sarkar, J.M., Leonowicz, A. and Bollog. J.M., Immobilization of enzymes on clays and soils, Soil Biology and Biochemistry, 21 (2), 223-230, (1989).
  7. Harel, E., Mayer, A.M. and Shain, Y., Catechol oxidases from apples, their properties, subcellular location and inhibition, Plant Physiologoy, 17, 921, (1964).
  8. Tolbert, N.E., Activation of polyphenol oxidase of kloroplasts, Plant Pathology, 51, 234, (1973).
  9. Stephens, G.J. and Wood, R.K.S., Release of enzymes from cell walls by an endopectate-trans-eliminase, Nature, 251, 358, (1974).
  10. Padron, M.P., Lorano, J.A. and Gonsales, A.G., Properties of o- diphenol oxidoreductase from Musa cavendsha, Phytochemistry, 14, 1959, (1975).
  11. Arslan, O., Erzengin, M., Sinan, S. and Ozensoy, O., Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties, Food Chemistry, 88, 479-484, (2004).
  12. Spille, G.A., The Plant and Its Manufacture; Chemistry and Consumption of the Beverage, 1-38, (1997).
  13. Yue-Ming, J., Zauberman, G. and Fuchs, Y., Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp, Postharvest Biology and Technology, 10, 221-228, (1997).
  14. Mazzafera, P. and Robinson, S.P., Characterization of polyphenol oxidase in coffee, Phytochemistry, 55, 285-296, (2000).
  15. Shi, C., Dai, Y., Xu, X., Xie, Y. and Liu, Q., The purification of polyphenol oxidase from tobacco, Protein Expression and Purification, 24, 51-55, (2002).
  16. Aydemir, T., Partial purification and characterization of polyphenol oxidase from artichoke (Cynarascolymus L.) heads, Food Chemistry, 87, 59–67, (2004).
  17. Vaidya, B.K., Suthar, H.K., Kasture, S. and Nene, S., Purification of pota