Inhibition of Diphenol Oxidase Activity of Strawberry (Fragaria Sp) Using L-Cysteine and L-Glycine

• Autorzy: Saeidian S.

Identyfikatory

DOI

10.18052/www.scipress.com/ILCPA.48.194

• Języki publikacji: EN

Abstrakty

EN

L-glycine and L-cysteine exhibit, strong inhibition of partial purified DIPHENOL OXIDASE at strawberry. The concentration of L-glycine inhibiting Diphenol oxidase activity by 50% (IC50) was 0.5 and 0.4 mM at pH 6.7 and 8, respectively. The inhibition of partial purified Diphenol oxidase activity is pH and inhibitor dependent. Kinetic studies indicate that L-glycine is a uncompetetive inhibitor and L-cysteine is competitive and noncompetitive inhibitor of Diphenol oxidase activity. Vmax and Km for catechol oxidation at pH 6.7 and in presence of L-glycine (1.4M) was 0.09 ∆A min-1 and 10 mM. Vmax for catechol oxidation at pH 8 and in absence of L-glycine was 0.09 ∆A min–1, with a Km of 3.5 mM. Kinetics parameters indicated the highest catalytic efficiency ( units mg–1 prot mM–1) with catechol and L-glycine at pH 8: 4 , then with L-cystein at pH 8: 1.7, L-glycine at pH 6.7: 1.4 and L-cystein at pH 6.7: 0.25.

Słowa kluczowe

EN

Inhibition; L-cysteine; polyphenol oxidase; strawberry; Crataegus spp

• Wydawca: Przedsiębiorstwo Wydawnictw Naukowych "DARWIN"
• Czasopismo: International Letters of Chemistry, Physics and Astronomy
• Rocznik: 2015
• Tom: Vol. 48
• Strony: 194--202
• Opis fizyczny: Bibliogr. 15 poz., tab., wykr., wz.

Twórcy

autor

Saeidian S.

• Department of Biology, Payame Noor University Iran

Bibliografia

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