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Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples
Hemachandran H, Anantharaman A, Mohan S, Mohan G, Kumar D.T, Dey D, Kumar D, Dey P, Choudhury A, Show More
Published in Elsevier BV
2017
PMID: 28274409
Volume: 227
   
Pages: 102 - 110
Abstract
The hunt for anti-browning agents in the food and agricultural industries aims to minimize nutritional loss and prolong post harvest storage. In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rind, on polyphenol oxidase (PPO) activity was investigated. The non-competitive inhibition mode of CS was determined by Lineweaver Burk plot. CS forms a ground-state complex by quenching the intrinsic fluorescence of PPO. The static quenching was temperature-dependent with an activation energy of 4.654 ± 0.1091 kJ mol−1 to withstand the disruption of amino acid residues of the enzyme binding site. The enzyme conformational change was validated by 3D fluorescence and CD spectrum. Docking (binding energy −8.124 kcal/mol) and simulation studies confirmed the binding pattern and stability. CS decreased PPO activity and browning index of fresh cut apples and prolonged the shelf life. Thus, CS appears to be a promising anti-browning agent to control enzymatic browning. © 2017 Elsevier Ltd
About the journal
JournalData powered by TypesetFood Chemistry
PublisherData powered by TypesetElsevier BV
ISSN0308-8146
Open AccessNo