Inhibition of cinnamic acid and its derivatives on polyphenol oxidase: Effect of inhibitor carboxyl group and system pH
文献类型： 外文期刊
作者： Jiang, Hongwei 1 ; Zhou, Lei 1 ; Wang, Yue 1 ; Liu, Guangxian 2 ; Peng, Shengfeng 1 ; Yu, Wenzhi 1 ; Tian, Yuqing 1 ; Liu, Junping 1 ; Liu, Wei 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Peoples R China
2.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, Nanchang 330200, Jiangxi, Peoples R China
3.Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Peoples R China
关键词： Polyphenol oxidase; Cinnamic acid; Inhibition; Carboxyl groups; pH
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 259 卷
页码：
收录情况： SCI
摘要： Phenolic acids are promising inhibitors of polyphenol oxidase (PPO), but the effects of carboxyl group and pH on their inhibition effects are still unclear. In this study, methyl cinnamate, cinnamic acid and 4-carboxycinnamic acid were investigated by their inhibitory effects with pH varied from 6.8 to 5.0. Results showed that 4-carboxycinnamic acid had the strongest inhibitory effect on PPO, followed by cinnamic acid and methyl cinnamate. Acidic pH enhanced the inhibitory effects of cinnamic acid and its derivatives on PPO, and the enhancement degree, IC50 and Ki declining degree were followed as 4-carboxycinnamic acid > cinnamic acid > methyl cinnamate. Methyl cinnamate exhibited competitive inhibition on PPO, while cinnamic acid and 4-carboxycinnamic acid exhibited mixed-type inhibition. Inhibitors induced slight changes in the secondary and tertiary structures of PPO, which were enhanced by acidic pH. Molecular docking results showed that 4-carboxycinnamic acid exhibited the strongest binding ability, and the main interaction forces were around carboxyl groups, and acidic pH enhanced the binding effect through more interactions and lower binding energy. This study could provide new insights into industrial application of cinnamic acid and its derivatives for the control of enzymatic browning of fruits and vegetables.
- 相关文献
作者其他论文 更多>>
-
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation
作者：Chen, Haiqi;Bian, Zhongyue;Wen, Pingwei;Wang, Hui;Hu, Yueming;Tu, Zongcai;Hu, Yueming;Tu, Zongcai;Liu, Guangxian;Hu, Yueming;Wang, Hui;Liu, Guangxian
关键词：Ovalbumin; Antioxidant activity; Irradiation; Oxidation sites; Mass spectrometry
-
Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics
作者：Huang, Jinqing;Wang, Li;Li, Xue;Zhang, Yao;Yuan, Linfeng;Liu, Guangxian;Huang, Jinqing;Du, Tonghao;Xiong, Shijin;Xiong, Tao;Du, Tonghao;Xiong, Shijin;Xiong, Tao
关键词：Asparagus juice; flavour profiles; LAB fermentation; physicochemical characteristics
-
Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid-state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum
作者：Huang, Jinqing;Liu, Guangxian;Dai, Yuming;Zhang, Yue;Peng, Fei;Xie, Mingyong;Xiong, Tao;Dai, Yuming;Zhang, Yue;Peng, Fei;Xie, Mingyong;Xiong, Tao
关键词：microbiota; high-throughput sequencing; metabolites; nutritional value; two-stage solid-state fermentation
-
Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community
作者：Du, Tonghao;Xiong, Shijin;Guan, Qianqian;Xie, Mingyong;Xiong, Tao;Du, Tonghao;Xiong, Shijin;Guan, Qianqian;Xie, Mingyong;Xiong, Tao;Wang, Li;Liu, Guangxian;Huang, Jinqing
关键词：Corn and soybean meal mixture; Two-stage fermentation; Microbial community; Physicochemical property; O2PLS analysis
-
A new surfactin-C-17 produced by Bacillus subtilis TD7 with a low critical micelle concentration and high biological activity
作者：Qin, Wan-Qi;Zhou, Lei;Guo, Yu-Jia;An, Shun;Gong, Ou-Hang;Wu, Yun-Yang;Liu, Jin-Feng;Yang, Shi-Zhong;Mu, Bo-Zhong;Qin, Wan-Qi;Zhou, Lei;Guo, Yu-Jia;An, Shun;Gong, Ou-Hang;Wu, Yun-Yang;Liu, Jin-Feng;Yang, Shi-Zhong;Mu, Bo-Zhong;Fei, Dan;Liu, Jin-Feng;Yang, Shi-Zhong;Mu, Bo-Zhong
关键词：
-
Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated alpha-Lactalbumin during In-Vitro Gastroduodenal Digestion
作者：Wang, Xumei;Tu, Zongcai;Wang, Hui;Hu, Yueming;Tu, Zongcai;Tu, Zongcai;Liu, Guangxian;Huang, Tao
关键词：alpha-lactalbumin; ultrasound; in-vitro gastroduodenal digestion; anaphylaxis; anti-digestive stable peptides; high-resolution mass spectrometry
-
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry
作者：Yang, Yipeng;Tu, Zongcai;Wang, Hui;Hu, Yueming;Mao, Jihua;Zhang, Jingjing;Tu, Zongcai;Liu, Guangxian
关键词：OVA; mild condition; glycation; HRLC-MS; epimer
