Purification and Characterization of Chlorogenic Acid Oxidase from Edible Burdock (Arctium lappa L.)

• HAN Yunzhe

  Laboratory of Food Science, Faculty of Agriculture, Saga University United Graduate School of Agricultural Sciences, Kagoshima University

• MAMIYA Ayumu

  Laboratory of Food Science, Faculty of Agriculture, Saga University

• NKYA Eline

  Laboratory of Food Science, Faculty of Agriculture, Saga University

• HAYASHI Nobuyuki

  Laboratory of Food Science, Faculty of Agriculture, Saga University

• FUJITA Shuji

  Laboratory of Food Science, Faculty of Agriculture, Saga University

Bibliographic Information

Other Title

• ゴボウ (<I>Arctium lappa</I> L.) のクロロゲン酸酸化酵素の精製とその性質

Abstract

The spectral profiles of edible burdock extract during browning reaction suggested that the oxidation of chlorogenic acid and its analogues mainly causes enzymatic browning in edible burdock. Polyphenol oxidase (PPO) was purified-16. 6-fold with a recovery rate of 21% using chlorogenic acid as substrate. The purified enzyme appeared as a single band on PAGE and SDS-PAGE. The molecular weight of the enzyme was estimated to be about 41, 000 and 40, 000 by gel filtration and SDS-PAGE, respectively. The purified enzyme quickly oxidized chlorogenic acid and (-) -epicatechin. The Km values of the enzyme were 0.4 mM for chlorogenic acid (pH 5. 0, 20°C) and 2.7 mM for (-) -epicatechin (pH 8.0, 20°C). The optimum pHs were 5.0 for chlorogenic acid oxidase (ChO) and 8.0 for (-) -epicatechin oxidase (EpO). In the pH range from 5 to 8, both ChO and EpO activities were quite stable at 4°C for 22 h. The optimum temperature of both activities was 20°C. Both activities were 50% inactivated after a heat treatment at 45°C for 30 min. Both activities were strongly inhibited by L-ascorbic acid and L-cysteine at 5 mM.

Journal

• Food Preservation Science

  Food Preservation Science 32 (6), 275-281, 2006

  Japan Association of Food Preservation Scientists

Details

• CRID: 1390282680094084224
• NII Article ID: 10018787941
• NII Book ID: AA11178236
• DOI: 10.5891/jafps.32.6_275
• COI: 1:CAS:528:DC%2BD2sXht1Cmsbw%3D
• ISSN: 21861277
• ISSN: 13441213
• NDL BIB ID: 8616852
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030763201
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8616852
• Text Lang: en
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed