Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase

Detalhes bibliográficos
Autor(a) principal: REN,Haiwei
Data de Publicação: 2021
Outros Autores: DU,Nana, NIU,Xiaoqian, WANG,Yonggang, TIAN,Hui, CAO,Yingying, ZHANG,Binyun, FAN,Wenguang
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500343
Resumo: Abstract Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with the increase of the concentration of L-3-phenyllactic acid. The L and ΔE values of the reaction system increased gradually. The reversible mixed-type inhibition mode of L-3-phenyllactic acid was determined by Lineweaver Burk plot. At the same time, the results of fluorescence quenching demonstrated that L-3-phenyllactic acid was a quencher of polyphenol oxidase, and the molecular docking study provided the binding mode of L-3-phenyllactic acid and polyphenol oxidase at the molecular level. L-3-phenyllactic acid decreased the activity of polyphenol oxidase and browning of fresh-cut Agaricus Bosporus. This research first studied the inhibitory effect of L-3-phenyllactic acid on the activity of polyphenol oxidase, and would provide a theoretical foundation for the use of L-3-phenyllactic acid as anti-polyphenol oxidase agents.
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spelling Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidaseL-3-phenyllactic acidmushroom polyphenol oxidaseinhibition kineticsfluorescence quenchingmolecular dockingAbstract Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with the increase of the concentration of L-3-phenyllactic acid. The L and ΔE values of the reaction system increased gradually. The reversible mixed-type inhibition mode of L-3-phenyllactic acid was determined by Lineweaver Burk plot. At the same time, the results of fluorescence quenching demonstrated that L-3-phenyllactic acid was a quencher of polyphenol oxidase, and the molecular docking study provided the binding mode of L-3-phenyllactic acid and polyphenol oxidase at the molecular level. L-3-phenyllactic acid decreased the activity of polyphenol oxidase and browning of fresh-cut Agaricus Bosporus. This research first studied the inhibitory effect of L-3-phenyllactic acid on the activity of polyphenol oxidase, and would provide a theoretical foundation for the use of L-3-phenyllactic acid as anti-polyphenol oxidase agents.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500343Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08420info:eu-repo/semantics/openAccessREN,HaiweiDU,NanaNIU,XiaoqianWANG,YonggangTIAN,HuiCAO,YingyingZHANG,BinyunFAN,Wenguangeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500343Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
title Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
spellingShingle Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
REN,Haiwei
L-3-phenyllactic acid
mushroom polyphenol oxidase
inhibition kinetics
fluorescence quenching
molecular docking
title_short Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
title_full Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
title_fullStr Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
title_full_unstemmed Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
title_sort Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
author REN,Haiwei
author_facet REN,Haiwei
DU,Nana
NIU,Xiaoqian
WANG,Yonggang
TIAN,Hui
CAO,Yingying
ZHANG,Binyun
FAN,Wenguang
author_role author
author2 DU,Nana
NIU,Xiaoqian
WANG,Yonggang
TIAN,Hui
CAO,Yingying
ZHANG,Binyun
FAN,Wenguang
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv REN,Haiwei
DU,Nana
NIU,Xiaoqian
WANG,Yonggang
TIAN,Hui
CAO,Yingying
ZHANG,Binyun
FAN,Wenguang
dc.subject.por.fl_str_mv L-3-phenyllactic acid
mushroom polyphenol oxidase
inhibition kinetics
fluorescence quenching
molecular docking
topic L-3-phenyllactic acid
mushroom polyphenol oxidase
inhibition kinetics
fluorescence quenching
molecular docking
description Abstract Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with the increase of the concentration of L-3-phenyllactic acid. The L and ΔE values of the reaction system increased gradually. The reversible mixed-type inhibition mode of L-3-phenyllactic acid was determined by Lineweaver Burk plot. At the same time, the results of fluorescence quenching demonstrated that L-3-phenyllactic acid was a quencher of polyphenol oxidase, and the molecular docking study provided the binding mode of L-3-phenyllactic acid and polyphenol oxidase at the molecular level. L-3-phenyllactic acid decreased the activity of polyphenol oxidase and browning of fresh-cut Agaricus Bosporus. This research first studied the inhibitory effect of L-3-phenyllactic acid on the activity of polyphenol oxidase, and would provide a theoretical foundation for the use of L-3-phenyllactic acid as anti-polyphenol oxidase agents.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500343
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500343
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.08420
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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