• Title, Summary, Keyword: polyphenol

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Purification of the Glycosylated Polyphenol Oxidase from Potato Tuber

  • Kwon, Do-Yoon;Kim, Woo-Yeon
    • BMB Reports
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    • v.29 no.2
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    • pp.163-168
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    • 1996
  • Glycosylated polyphenol oxidase was purified from potato tuber using ammonium sulfate fractionation, Sephadex G-100, and concanavalin A Sepharose column chromatography. Two or three types of polyphenol oxidase were separated on concanavalin A Sepharose. Type I and II polyphenol oxidases did not bind to concanavalin A Sepharose. Type I seemed to be an aggregated form of polyphenol oxidase. Type III polyphenol oxidase, which is presumed to be glycosylated because it was bound to concanavalin A Sepharose and eluted with $\alpha$-D-methyl glucopyranoside, was further purified by chromatography on Econo-Pac Q and Superose 12. Glycosylated polyphenol oxidase was purified 130-fold from the dissolved ammonium sulfate pellet resulting in about $6\;{\mu}g$ of the enzyme from 100 g of potato tuber periderm. The molecular weight of the glycosylated enzyme determined by SDS-polyacrylamide gel electrophoresis was about 64,000. Optimum temperature and pH of both II and type III potato polyphenol oxidases were $20^{\circ}C$ and pH 7.0, respectively. Glycosylated form of polyphenol oxidase (type III) preferred catechol to catechin as a substrate, whereas type II enzyme showed the reverse substrate preference.

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Inhibitory Effect of Pine Needle(Pinus densiflora S.) Extract on Potato Polyphenol Oxidase (감자 polyphenol oxidase에 대한 솔잎 추출물의 저해효과)

  • Lee, Min-Kyung
    • Journal of Life Science
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    • v.16 no.5
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    • pp.866-869
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    • 2006
  • The inhibitory effect of pine needle (Pinus densiflora S.) on potato polyphenol oxidase (PPO) was investigated. The addition of the pine needle extract exhibited a higher inhibitory effect on the potato polyphenol oxidase activity than that of the citric acid or potassium sorbate. The enzyme activity was strongly inhibited in a pH range of 7.0-8.0. When the incubation time of reaction mixture was increased, the potato polyphenol oxidase activity was markedly inhibited. The pine needle extract inhibited the potato polyphenol oxidase non-competitively. And also the pine needle extract subjected to a heat treatment at $100^{\circ}C$ for 10 min or to an acid treatment at pH 2.0, 3.0, and 4.0 for 3 hours still retained inhibitory effect on potato polyphenol oxidase.

Studies on Polyphenol of Ginseng -1. Comparison of Polyphenol pattern of various Ginseng products & Acanthopanax with Gas chromatogram- (인삼(人蔘)의 Polyphenol 성분(成分)에 관한 연구(硏究) -제(第)1보(報) Gas chromatogram에 의한 각종(各種) 인삼제품(人蔘製品) 및 오가피(五加皮)의 Polyphenol pattern의 비교(比較)-)

  • Lee, Sung-Woo;Kozukue, Nobuyuki;Bae, Hyo-Won;Lee, Jong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.10 no.2
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    • pp.245-249
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    • 1978
  • Gas chromatogram of standardized samples for 10 different kinds of polyphenol components, which contained universally in common vegetables and fruits, and those of polyphenol extracts from various ginseng products and Acanthopanax, were revealed, respectively. The consequent results are as follows; 1. There were practically no obvious difference in the polyphenol pattern among white ginseng with skin of either Korean, American, Canadian products, or Korean red ginseng. There was, however, no coincidence in $t_R$ as indicated by peaks of polyphenol pattern for these ginseng products with those expressed by the standard samples. 2. A great similarity existed in the polyphenol pattern between white ginseng and red ginseng extracts, but the number of peaks for the ginseng extracts was far less than dried ginseng. 3. The polyphenol patterns of Russian and Korean Acanthopanax showed a similarity. However, the polyphenol pattern as represented by Acanthopanax was considerably different from that of ginseng products, especially chlorogenic acid which was not present in the ginseng products was identified in Acanthopanax.

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Properties of Extracellular Polyphenol Oxidase Isolated from Lentinus edodes JA01 (Lentinus edodes JA01에서 분리한 세포외 polyphenol oxidase의 부분적 성질에 관하여)

  • 신광수;김규중;홍순우;하영칠
    • Korean Journal of Microbiology
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    • v.24 no.2
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    • pp.141-146
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    • 1986
  • To find the role of polyphenol oxidase in lignin biodegradation, chracteristics of extracellular polyphenol oxidase activity from Lentinus edodes JA01 was investigated. Polyphenol oxidase had its optimum activity at pH 4.5 and $45^{\circ}C$ respectively. Also, the enzyme was very unstable in various pHs and comparatively heat stable up to $60^{\circ}C$. In $lignosulfonate-NH_4$ salts medium, the growth rate of L.edodes JA 01 was relatively slow and polyphenol oxidase activity appeared 2 and 14 days after inoculation. No significant relationships were found between polyphenol oxidase activity and the amounts of lignosulfonate present in the culture medium.

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Effect of Polyphenol Compound from Korean Pear(Pyrus pyrifolia Nakai) on Lipid Metabolism (한국산 배로부터 분리한 Polyphenol 분획물이 지질대사에 미치는 영향)

  • Choi, Hee-Jin;Park, Jung-Hye;Han, Ho-Seok;Son, Jun-Ho;Son, Kyu-Mok;Bae, Jong-Ho;Choi, Chung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.299-304
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    • 2004
  • This study was conducted to investigate the effects of the polyphenol fraction isolated from pear on the reduction of fat accumulation in rats fed on high fat diet for 5 weeks, which was examined by analyzing the lipid composition in serum, liver and feces biochemically. It was shown that the levels of total lipid and total cholesterol in serum were remarkably reduced in polyphenol fraction supplemented group as compared with the control group. The levels of total lipid and triglyceride were also significantly lower in polyphenol group than control group. The contents of total lipid, total cholesterol and triglyceride in feces were tended to be slightly increased in polyphenol group compared to control group. The total protein and albumin of polyphenol groups were lower compared to those of control group, which were not significant.

The Inhibitory Effect of Polyphenol Oxidase on Polyphenol-Induced DNA Damage of Bacillus subtilis (고초균에서 폴리페놀로 유도된 DNA 손상에 대한 폴리페놀산화효소의 억제효과)

  • Kim An Keun;Kim Yoo Kyung;Kang Young-Sook
    • YAKHAK HOEJI
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    • v.49 no.4
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    • pp.330-334
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    • 2005
  • Antimutagenic activity of the enzymatic browning reaction products (EBRPs) was investigated by using the spore rec-assay with Bacillus subtilis strains H17 $(rec^+)\;and\;M45 (rec^-)$. The EBRPs tested were prepared from the reactions of five different kinds of polyphenols with polyphenol oxidase isolated from the leaves Perilla frutescens. In the spore rec-assay, most of the polyphenolic compounds tested showed positive, whereas only their tested compound showed negative respectively. In addition of polyphenol oxidase inhibitors such as cysteine, glutathione and ascorbic acid to the reaction mixtures consisted with the polyphenol oxidase and polyphenols, the mutagenic effects were increased in the spore recassay. These results show that the activity of polyphenol oxidase may play an important role in the reduction of mutagenicity of polyphenols.

Chemistry of Tea Polyphenol in the Processing Method (차의 가공방법에 따른 Polyphenol 화학)

  • 안봉전
    • Korean Journal of Food Preservation
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    • v.5 no.1
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    • pp.97-104
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    • 1998
  • The chemical structure of low molecule polyphenol of tea was found as explained. Structure decision of pioanthocyanidin was possible to measure 1,700 molecule, hexamer by chemical basic of polyphenol. At present, structure of high molecule than of that can't be suspected and it is concemed that strong astrigent ccnpound of tea is polymer proanthocyanidin. Mush researches was required in structure decision and isolation of high molecule polyphenol complex. Structure decision will develope at the natural products in the furture.

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Effect of Antioxidant Activity and Change in Quality of Chemical Composition and Polyphenol Compound during Long-term Storage (한국산 배의 저장기간에 따른 polyphenol화합물의 함량 및 성분변화와 항산화효과)

  • Zhang, Yun-Bin;Bae, Man-Jong;An, Bong-Jeun;Choi, Hee-Jin;Bae, Jong-Ho;Kim, Sung;Choi, Cheong
    • Korean Journal of Food Science and Technology
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    • v.35 no.1
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    • pp.115-120
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    • 2003
  • Changes in polyphenol, free sugar, and organic acid concentrations and their antioxidative activities in Korean pear during storage were investigated. The antioxidant activity of polyphenols was evaluated. Polyphenol concentration in different parts of pear, peel, pulp and core, reached 25.7%. pH decreased while concentrations of free sugars, including fructose, glucose, and sucrose, increased during storage. Four organic acids, citric malic, succinic, and fumaric acids, were determined. Succinic acid was the major organic acid in the pulp and decreased after 5 month of storage. The antioxidative of polyphenol fractions I, II, and III on cottonseed, linseed, and fish oils were higher than those of the control group.

Effect of Polyphenol Compounds from Korean Pear on Immunofunctional Activity (한국산 배의 Polyphenol 화합물군이 쥐의 면역기능에 미치는 영향)

  • Choi, Hee-Jin;Han, Ho-Suk;Park, Jung-Hye;Bae, Jong-Ho;Woo, Hee-Seob;An, Bong-Jeun;Bae, Man-Jong;Kim, Hyun-Gu;Choi, Cheong
    • Journal of the Korean Society of Food Culture
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    • v.18 no.4
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    • pp.303-310
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    • 2003
  • This study was conducted to investigate immunofunctional activity of the polyphenol fractions isolated from Korean pear. In the experimental of Rosette forming cell, the results showed that all the polyphenol fractions enhance the cell count compared with the control group. Especially polyphenol fraction II and III showed highly significant effect on Rosette forming cell, and allergy inhibition. After antigen challenge, histamine content of blood of the polyphenol groups was lowered to near the normal group.