Bazı Doğal Bileşikler ve Benzentiyol ile Polifenol Oksidaz İnhibisyonu Yoluyla Enzimatik Kararmanın Önlenmesi

Abstract

Background: In recent years consumers' awareness of the health benefits of fresh vegetables and fruits have increased and demand for ready-made food has increased. That's why, fresh cut vegetables and fruits have become a popular. An important concern in this process is enzymatic browning, which cause changes in the texture, taste, and color of freshly cut product. Physical and chemical-based anti-browning methods to prolong the shelf life of freshly cut products are remarkable. In this study, it was aimed to prevent enzymatic browning via inhibition of polyphenol oxidase (PPO) enzyme. Method: Firstly, potato was used as the source of polyphenol oxidase and enzyme purified by affinity chromatography. Sepharose 4B L-tyrosine p-amino benzoic acid (Sepharose 4B L-tyr-p-ABA) was used as affinity column. SDS-PAGE was used to check enzyme purity. Then, the inhibition effect of baicalin, bailcalein, phloridzin, phloretin natural compounds and benzenthiol sulfur compound were investigated. Results: PPO was purified with 13.94% fold from potato. In inhibition studies Ki values of phloridzin, phloretin and benzenethiol were determined as 0.120±0.0157, 0.027±0.0054, 0.008±0.0014 mM respectively. According to our results, the order of inhibition is as follows: pholoridzin ˃ phloretin ˃ benzenethiol. While baicalin and bailcalein did not show any inhibition effect, phloridzin and phloretin showed non-competitive, benzentiol showed competitive inhibition.