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Literature summary for 1.10.3.1 extracted from
- Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I: Enzymatic browning and enzyme activity inhibition (2003), Food Chem., 84, 223-233.
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| GSH | increasing the concentration from 0 to 300 mM results in a high inhibitory effect on enzyme activity, mostly due to a drop of pH of the reaction solution to acidic values. Upon heating GSH at 90°C, thermal degradation product formation is responsible for a partial inhibition. GSH-derived Maillard reaction products highly inhibit enzyme activity, inhibition efficiency increasing with heating time, 2-39 h and temperature, 80-100 °C | Malus domestica |  |
| Maillard reaction products | potential natural inhibitors for use with minimally processed fruits | Malus domestica |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Malus domestica | the enzyme catalyzes the oxidation of o-phenolic substrates to o-quinones, which are subsequently polymerized to dark-coloured pigments. Polyphenoloxidase is considered to be the main contributor to browning discolouration and darkening in fruits and vegetables | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Malus domestica | - |
Red delicious | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Malus domestica | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-methylcatechol + O2 | - |
Malus domestica | 4-methyl-1,2-benzoquinone + H2O | - |
? | |
| additional information | the enzyme catalyzes the oxidation of o-phenolic substrates to o-quinones, which are subsequently polymerized to dark-coloured pigments. Polyphenoloxidase is considered to be the main contributor to browning discolouration and darkening in fruits and vegetables | Malus domestica | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| polyphenoloxidase | - |
Malus domestica |
| PPO | - |
Malus domestica |
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