Some indazoles as alternative inhibitors for potato polyphenol oxidase. (29th November 2021)

• Record Type: Journal Article
• Authors: Öztürk, Cansu; Bayrak, Songül; Demir, Yeliz; Aksoy, Mine; Alım, Zuhal; Özdemir, Hasan; İrfan Küfrevioglu, Ömer
• Is Part Of: Biotechnology and applied biochemistry. Volume 69:Number 5(2022)
• Page Start: 2249
• Page End: 2256
• Publication Date: 2021-11-29
• Subjects: affinity chromatography -- enzyme purification -- indazoles -- inhibition -- polyphenol oxidase; Biotechnology -- Periodicals; Biochemical engineering -- Periodicals; Biochemistry -- Periodicals; Biochemistry -- Periodicals; Genetic Techniques -- Periodicals; Microbiological Techniques -- Periodicals; 660.6
• DOI: 10.1002/bab.2283
• Languages: English
• ISSNs: 0885-4513

Abstract

Abstract: Fresh‐cut vegetables and fruits have gained attention among consumers because of their fresh appearance, lack of pollution, nutrition, and convenience. However, in fresh‐cut foods, enzymatic browning is the main problem. Polyphenol oxidase (PPO) is a vital enzyme involved in the process of enzymatic browning. In this study, PPO was purified from potato using Sepharose 4B‐l ‐tyrosine‐p‐aminobenzoic acid affinity chromatography and the effect of some indazoles on the enzyme was determined. The enzyme was purified with a specific activity of 52, 857.14 EU/mg protein and 21.26‐purification fold. Indazoles exhibited inhibitor properties for PPO with IC50 values in the range of 0.11–1.12 mM and K i values in the range of 0.15 ± 0.04–3.55 ± 0.88 mM. Among these compounds, 7‐chloro‐1H‐indazole was shown as the most potent PPO inhibitor ( K i : 0.15 ± 0.04 mM). Determination of the enzyme's inhibition kinetics will simplify the testing of candidate PPO inhibitors.