Determination of phenol extracted and the characteristics of peroxidase from fresh-cut Zizania latifolia

doi:10.13386/j.issn1002-0306.2012.15.054

Issue 15

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2012 > (15): 127-132. > DOI: 10.13386/j.issn1002-0306.2012.15.054

Determination of phenol extracted and the characteristics of peroxidase from fresh-cut Zizania latifolia[J]. Science and Technology of Food Industry, 2012, (15): 127-132. DOI: 10.13386/j.issn1002-0306.2012.15.054

Citation:

PDF (1218 KB)

Determination of phenol extracted and the characteristics of peroxidase from fresh-cut Zizania latifolia

More Information

Received Date: December 25, 2011

Graphical Abstract

Abstract

Abstract

The phenols of Zizania latifolia were determined by combination of effect of acid and base, scanning spectrum and high performance liquid chromatography (HPLC) , and the characteristics of POD in fresh-cut Z.latifolia were investigated.The results showed that the main phenols of fresh-cut Z.latifolia were gallic acid and caffeic acid, which accounted for 25.57% and 29.54%, respectively, of the total content of Z.latifolia phenol extracts.Both phenols could be used as substrate for the fresh-cut Z.latifolia POD, while caffeic acid also was the precursor substance of lignin synthesis, indicating that fresh-cut Z.latifolia not only had very strong browning potential, but also had the material base of rapid lignification.The POD activity in fresh-cut Z.latifolia was very high.POD had greatest activity at pH6.0 and temperature 40.0℃, and lost activity quickly when pH below 5.0 or temperature above 60℃.The POD activity increased fast when H2O2 was below 12.25 mmol/L, and increased a little afterwards, reached the maximum at the H2O2 level of 14.71 mmol/L, then decreased.The Km for pyrogallic acid, caffeic acid, guaiacol, epicatechin, catechol, gallic acid, tyrosine, cinnamic acid and H2O2 were 1.75, 5, 12, 16, 41.5, 76.2, ∞, ∞ and 4.91mmol/L, respectively.The POD showed the highest activity when combined with guaiacol.
- fresh-cut Zizania latifolia;phenol;peroxidase;characteristics;

FullText(HTML)

References (37)

References

[1]	Saraiva J A, Nunes Cláudia S, Coimbra M A.Purification and characterization of olive (Olea europaea L.) peroxidase Evidence for the occurrence of a pectin binding peroxidase[J].Food Chemistry, 2007, 101 (4) :1571-1579.
[2]	Serrano-Martínez A, Fortea M I, del Amor F M, et al.Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase[J].Food Chemistry, 2008, 107 (1) :193-199.
[3]	Hadzi Taskovic S V, Vuletic M.The characterization of peroxidases in mitochondria of maize roots[J].Plant Science, 2003, 164 (6) :999-1007.
[4]	程双, 胡文忠, 马跃, 等.鲜切果蔬酶促褐变发生机理的研究[J].食品工业科技, 2010, 31 (1) :74-80.
[5]	魏云潇, 叶兴乾.果蔬采后成熟衰老酶与保护酶类系统的研究进展[J].食品工业科技, 2009, 30 (12) :427-431.
[6]	Díaz J, Bernal A, Pomar F, et al.Induction of shikimate dehydrogenase and peroxidase in pepper (Capsicum annuum L.) seedlings in response to copper stress and its relation tolignification[J].Plant Science, 2001, 161 (1) :179-188.
[7]	Zhao L, Lee H K.Determination of phenols in water using liquid phase microextraction with back extraction combined with high-performance liquid chromatography[J].Journal of Chromatography A, 2001, 931 (1-2) :95-105.
[8]	周涛, 许时婴, 王璋, 等.茭白中过氧化物酶的部分纯化及其性质的初步研究[J].食品工业科技, 2005, 26 (7) :81-83.
[9]	李妍.菱角采后品质、生理生化和酶促褐变特性研究[D].南京:南京农业大学, 2006.
[10]	Ajila C M, Prasada Rao U J S.Purification and characterization of black gram (Vigna mungo) husk peroxidase[J].Journal of Molecular Catalysis B:Enzymatic, 2009, 60 (1-2) :36-44.
[11]	杜传来.鲜切慈姑贮藏中褐变的相关生理生化变化及酶促褐变机理的研究[D].南京:南京农业大学, 2006.
[12]	阙瑞琦, 张丽丽, 郭小路, 等.莲藕过氧化物酶的分离纯化及性质研究[J].西南大学学报:自然科学版, 2007, 19 (12) :63-67.
[13]	郁志芳, 陆兆新, 李妍, 等.鲜切芦蒿过氧化物酶特性的研究[J].食品科学, 2005, 26 (9) :29-33.
[14]	王瑧, 廖祥儒, 张建国, 等.女贞果实过氧化物酶的纯化及热稳定性研究[J].河北农业大学学报, 2007, 30 (5) :23-28.
[15]	Toivonen P M A, Brummell D A.Biochemical bases of appearance and texture changes in freshcut fruit and vegetables[J].Postharvest Biology and Technology, 2008, 48 (1) :1-14.
[16]	Boudet AM.Evolution and current status of research in phenolic compounds[J].Phytochemistry, 2007, 68 (22-24) :2722-2735.
[17]	Saltveit M E, Choi Y J.Aromatic and di carboxylates inhibit woundinduced phenolic accumulation in excised lettuce (Lactuca sativa L.) leaf tissue[J].Postharvest Biology and Technology, 2007, 46 (3) :222-229.
[18]	宋烨, 翟衡, 刘金豹, 等.苹果加工品种果实中的酚类物质与褐变研究[J].中国农业科学, 2007, 40 (11) :2563-2568.
[19]	吴耕西, 周宏伟, 汪建民.鸭梨酶促褐变的生化机制及底物鉴定[J].园艺学报, 1992, 19 (3) :198-202.
[20]	郁志芳, 夏志华, 陆兆新.鲜切甘薯酶促褐变机理的研究[J].食品科学, 2005, 26 (5) :54-59.
[21]	侯田莹.贮藏温度和包装方式以及低氧气调对采后枸杞头品质及生理特性影响的研究[D].南京:南京农业大学, 2008.
[22]	Sun J, Jiang Y, Wei X, et al.Identification of (-) -epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp[J].Food Research International, 2006, 39 (8) :864-870.
[23]	蒋跃明, 陈绵达, 林植芳, 等.香蕉低温酶促褐变[J].植物生理学报, 1991, 17 (2) :157-163.
[24]	李延清.溧阳白芹贮藏期间品质和生理变化及褐变特性研究[D].南京:南京农业大学, 2007.
[25]	Humphreys J M, Chapple C.Rewriting the lignin roadmap[J].Plant Biology, 2002, 5 (3) :224-229.
[26]	Deepa S S, Arumughan C.Purification and characterization of soluble peroxidase from oil palm (Elaeis guineensis Jacq.) leaf[J].Phytochemistry, 2002, 61:503-511.
[27]	Boer C G, Obici L, de Souza C G M, et al.Purification and some properties of Mn peroxidase from Lentinula edodes[J].Process Biochemistry, 2006, 41 (5) :1203-1207.
[28]	Rudrappa T, Lakshmanan V, Kaunain R, et al.Purification and characterization of an intracellular peroxidase from genetically transformed roots of red beet (Beta vulgaris L.) [J].Food Chemistry, 2007, 105 (3) :1312-1320.
[29]	Rompel A, Albers M, Naseri J I, et al.Purification, cloning and characterization of a novel peroxidase isozyme from sweet potatoes (Ipomoea batatas) [J].Biochimica et Biophysica Acta (BBA) -Proteins&Proteomics, 2007, 1774 (11) :1422-1430.
[30]	EstebanCarrasco A, Zapata J M, López Serrano M, et al.Purification of two peroxidase isoenzymes of Aloe barbadensis which oxidize p coumaric acid[J].Plant Physiology and Biochemistry, 2002, 40 (2) :127-132.
[31]	Johri S, Jamwal U, Rasool S, et al.Purification and characterization of peroxidases from Withania somnifera (AGB002) and their ability to oxidize IAA[J].Plant Science, 2005, 169 (6) :1014-1021.
[32]	庞学群, 段学武, 张昭其, 等.荔枝果皮过氧化物酶的纯化及部分酶学性质研究[J].热带亚热带植物学报, 2004, 12 (5) :449-454.
[33]	Srinivas N D, Rashmi K R, Raghavarao K S M S.Extraction and purification of a plant peroxidase by aqueous two phase extraction coupled with gel filtration[J].Process Biochemistry, 1999, 35 (1-2) :43-48.
[34]	Jouili H, Bouazizi H, Rossignol M, et al.Partial purification and characterization of a copper induced anionic peroxidase of sunflower roots[J].Plant Physiology Biochemistry, 2008, 6 (8-9) :760-767.
[35]	Márquez O, Waliszewski K N, Oliart R M, et al.Purification and characterization of cell wall bound peroxidase from vanilla bean[J].LWT Food Science and Technology, 2008, 41 (8) :1372-1379.
[36]	Wright H, Nicell J A.Characterization of soybean peroxidase for the treatment of aqueous phenols[J].Bioresource Technology, 1999, 70 (1) :69-79.
[37]	林建城, 吴智雄, 彭在勤.枇杷果肉过氧化物酶的分离纯化及其性质研究[J].四川农业大学学报, 2007, 25 (4) :419-424.

[1]	HUA Mei, FAN Meiling, LU Jiaxi, DONG Lina, SUN Yinshi. Study on the in Vitro Antioxidant and Bile Salts Binding Activity of the Dietary Fibers from Seven Edible Rraditional Chinese Medicines[J]. Science and Technology of Food Industry, 2021, 42(11): 314-320. DOI: 10.13386/j.issn1002-0306.2020070159
[2]	WANG Yong-gang, JIA Wen-ting, LIU Zhan-xia, YANG Hui. Optimization of Enzymatic Extraction of Dietary Fiber from Zizyphus jujube and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2020, 41(18): 176-181,186. DOI: 10.13386/j.issn1002-0306.2020.18.028
[3]	XIE Hui, HAN Ya-ting, SHAO Pei-lan, ZHANG Li-fen, ZHENG An-ran. Study on the antioxidant activity of soluble dietary fiber from jujube[J]. Science and Technology of Food Industry, 2017, (22): 37-41. DOI: 10.13386/j.issn1002-0306.2017.22.008
[4]	WANG jian-chen, PENG Kai-le, ZHANG Luan, ZHENG Shi-yao, ZHAO Yu-hong. Preparation and properties analysis of Lonicera wine residue antioxidant dietary fiber yogurt[J]. Science and Technology of Food Industry, 2016, (23): 227-232. DOI: 10.13386/j.issn1002-0306.2016.23.034
[5]	GONG Si-si, TANG Xiao-ming, ZHENG Jun, ZHAO Qiang, XIONG Hua. Composition analysis and antioxidant activities of okara soluble dietary fiber prepared by a variety of enzymes[J]. Science and Technology of Food Industry, 2016, (16): 117-121. DOI: 10.13386/j.issn1002-0306.2016.16.015
[6]	CHEN Hai-hong, YIN Peng-fei, YIN Jun-yi, XIE Ming-yong. Physicochemical properties and antioxidant activities of water soluble dietary fiber from Ganoderma atrum[J]. Science and Technology of Food Industry, 2016, (08): 116-119. DOI: 10.13386/j.issn1002-0306.2016.08.015
[7]	QIAN Hai-feng, HUANG Dong-yun, YUAN Hua-ning, ZHANG Hui, WANG Li. Effects of cellulase enzyme modification on soluble dietary fibre content and antioxidant activity of rice bran[J]. Science and Technology of Food Industry, 2014, (15): 112-115. DOI: 10.13386/j.issn1002-0306.2014.15.014
[8]	LIU Wan, MA Hai-le, HUANG Liu-rong. Study on the modification of dietary fiber from garlic skin and antioxidantion[J]. Science and Technology of Food Industry, 2014, (12): 172-175. DOI: 10.13386/j.issn1002-0306.2014.12.028
[9]	茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069
[10]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	陈酉，王素娟，张飞宇，杨林林，乔璐，董诚明，董宁. 基于斑马鱼模型的丹参花中酚酮类成分美白及抗氧化效果探究. 时珍国医国药. 2024(08): 1868-1871 .
2.	何维彬，高亮，艾玉廷，周建富，龚行楚，杨振中，蒋剑平. 羊栖菜化学成分及药理活性研究进展. 中草药. 2023(07): 2327-2337 .
3.	冯敏，幸宏伟，尤琳烽，刘小娟. 洛神花花青素提取工艺及抗氧化活性研究. 重庆工商大学学报(自然科学版). 2023(06): 1-7 .
4.	匡婷，方宗穆，张名位，张瑞芬，池建伟，黄菲，贾栩超，董丽红，马勤，邓梅，马永轩，郝娟，赵东. 羊栖菜腥味物质分析及其脱除方法比较. 现代食品科技. 2022(11): 285-297 .
5.	梁美娜，吴明江，陈胜，苏来金. 羊栖菜多糖的提取纯化及功能活性研究进展. 食品安全质量检测学报. 2021(21): 8305-8312 .

Other cited types(3)

Get Citation

PDF

XML

Article Metrics

Article views (106) PDF downloads (226) Cited by(8)

Science and Technology of Food Industry

Determination of phenol extracted and the characteristics of peroxidase from fresh-cut Zizania latifolia