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Literature summary extracted from
- Polyphenoloxidase activity and browning in fresh-cut Rocha pear as affected by pH, phenolic substrates, and antibrowning additives (2014), Postharvest Biol. Technol., 91, 32-38 .
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.14.18.1 | 4-hexylresorcinol | - |
Pyrus communis subsp. caucasica |  |
| 1.14.18.1 | ascorbic acid | - |
Pyrus communis subsp. caucasica | |
| 1.14.18.1 | calcium ascorbate | - |
Pyrus communis subsp. caucasica | |
| 1.14.18.1 | calcium chloride | - |
Pyrus communis subsp. caucasica | |
| 1.14.18.1 | calcium lactate | - |
Pyrus communis subsp. caucasica | |
| 1.14.18.1 | calcium propionate | - |
Pyrus communis subsp. caucasica | |
| 1.14.18.1 | additional information | pH-dependent inhibition of the enzyme | Pyrus communis subsp. caucasica | |
| 1.14.18.1 | N-acetyl-L-cysteine | - |
Pyrus communis subsp. caucasica | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.14.18.1 | (+)-catechin hydrate + O2 | Pyrus communis subsp. caucasica | - |
? + 2 H2O | - |
? | |
| 1.14.18.1 | 2 4-methylcatechol + O2 | Pyrus communis subsp. caucasica | - |
2 4-methyl-1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 catechol + O2 | Pyrus communis subsp. caucasica | - |
2 1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 L-dopa + O2 | Pyrus communis subsp. caucasica | - |
2 dopaquinone + 2 H2O | - |
? | |
| 1.14.18.1 | caffeic acid + O2 | Pyrus communis subsp. caucasica | - |
? + 2 H2O | - |
? | |
| 1.14.18.1 | chlorogenic acid + O2 | Pyrus communis subsp. caucasica | best substrate | ? + 2 H2O | - |
? | |
| 1.14.18.1 | L-tyrosine + O2 | Pyrus communis subsp. caucasica | - |
dopaquinone + H2O | - |
? | |
| 1.14.18.1 | pyrogallol + O2 | Pyrus communis subsp. caucasica | - |
? + 2 H2O | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.14.18.1 | Pyrus communis subsp. caucasica | A7J0M6 | cv. Rocha, from orchards located in the Western Region of Portugal | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.14.18.1 | (+)-catechin + O2 | high activity | Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | (+)-catechin hydrate + O2 | - |
Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | 2 4-methylcatechol + O2 | - |
Pyrus communis subsp. caucasica | 2 4-methyl-1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 4-methylcatechol + O2 | high activity | Pyrus communis subsp. caucasica | 2 4-methyl-1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 catechol + O2 | - |
Pyrus communis subsp. caucasica | 2 1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 catechol + O2 | high activity | Pyrus communis subsp. caucasica | 2 1,2-benzoquinone + 2 H2O | - |
? | |
| 1.14.18.1 | 2 L-dopa + O2 | - |
Pyrus communis subsp. caucasica | 2 dopaquinone + 2 H2O | - |
? | |
| 1.14.18.1 | caffeic acid + O2 | - |
Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | chlorogenic acid + O2 | - |
Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | chlorogenic acid + O2 | best substrate | Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | L-tyrosine + O2 | - |
Pyrus communis subsp. caucasica | dopaquinone + H2O | - |
? | |
| 1.14.18.1 | L-tyrosine + O2 | low activity | Pyrus communis subsp. caucasica | dopaquinone + H2O | - |
? | |
| 1.14.18.1 | additional information | substrate specificity, overview | Pyrus communis subsp. caucasica | ? | - |
? | |
| 1.14.18.1 | pyrogallol + O2 | - |
Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
| 1.14.18.1 | pyrogallol + O2 | low activity | Pyrus communis subsp. caucasica | ? + 2 H2O | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.14.18.1 | polyphenoloxidase | - |
Pyrus communis subsp. caucasica |
| 1.14.18.1 | PPO | - |
Pyrus communis subsp. caucasica |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 25 | - |
assay at | Pyrus communis subsp. caucasica |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | additional information | - |
pH optima for PPO activity depend on the phenolic substrates, overview | Pyrus communis subsp. caucasica |
| 1.14.18.1 | 5 | - |
with catechol | Pyrus communis subsp. caucasica |
| 1.14.18.1 | 6 | - |
with 4-methylcatechol | Pyrus communis subsp. caucasica |
| 1.14.18.1 | 7 | - |
with dopamine, caffeic acid, and catechin | Pyrus communis subsp. caucasica |
| 1.14.18.1 | 8 | - |
with pyrogallol | Pyrus communis subsp. caucasica |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 3 | 8 | PPO activity increases with pH from pH 3.0 to pH 7.0 and decreases slightly as pH increases from pH 7.0 to pH 8.0, but this general pattern is affected by the substrate, pH optima for PPO activity depend on the phenolic substrates, detailed overview | Pyrus communis subsp. caucasica |
General Information
| EC Number | General Information | Comment | Organism |
|---|---|---|---|
| 1.14.18.1 | physiological function | the enzyme is involved in browning of fruit slices | Pyrus communis subsp. caucasica |
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