Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.)

Yang-Bong Lee; Eui-Cheol Shin; Seon-Bong Kim

Korean Journal of Chemical Engineering, Vol.31, No.12, 2215-2220, December, 2014

DOI10.1007/s11814-014-0159-3 Export Citation

Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.)

Yang-Bong Lee, Eui-Cheol Shin¹, and Seon-Bong Kim^†

Department of Food Science & Technology, Pukyong National University, Busan 608-737, Korea
¹Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea

E-mail:

Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 ℃ and 5.0 at 10 ℃, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in Cu2+ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts.

Keywords:Deodorizing Activity;Methyl Mercaptan;Iceberg Lettuce;Polyphenol Oxidase;Polyphenols

[References]

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Fujita S, Tono T, Kawahare H, J. Sci. Food Agric., 55, 643 (1991)
Murata M, Kurokami C, Homma S, Biosci. Biotechnol. Biochem., 56, 1705 (1992)
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Chung KT, Seo SK, Song HI, Korean J. Food Nutr., 12, 316 (1983)
Kim YB, Lee JW, Kim DY, J. Korean Soc. Appl. Biol. Chem., 24, 167 (1981)

[Referenced By]

[1] Snel J, Burgering M, Smit B, Noordman W, Tangerman A, Winkel EG, Kleerebezem M, Arch. Oral Biol., 56, 29 (2011)

[2] Takeshita T, Suzuki N, Nakano Y, Yasui M, Yoneda M, Shimazaki Y, Hirofuji T, Yamashita Y, Sci. Rep., 2, 215 (2012)

[3] Aoyama I, Calenic B, Imai T, Ii H, Yaegaki K, J. Periodontal Res., 47, 365 (2012)

[4] Tanabe S, Desjardins J, Bergeron C, Gafner S, Villinski JR, Grenie D, J. Breath Res., 6, 016006 (2012)

[5] Tsai CH, Lee WJ, Chen CY, Liao WT, Ind. Eng. Chem. Res., 40(11), 2384 (2001)

[6] Awano S, Koshimune S, Kurihara E, Gohara K, Sakai A, Soh I, Hamasaki T, Ansai T, Takehara T, J. Dentistry, 32, 555 (2004)

[7] Ueno M, Shinada K, Yanagisawa T, Mori C, Yokoyama S, Furukawa S, Takehara S, Kawaguchi Y, Oral Diseases, 14, 264 (2008)

[8] Tangerman A, Winkel EG, J. Breath Res., 4, 017003 (2010)

[9] Hughes FJ, McNab R, Arch. Oral Biol., 53, 1 (2008)

[10] Youngnak-Piboonratanakit P, Vachirarojpisan T, J. Dent. Tehran Univ. Med. Sci., 7, 196 (2010)

[11] Kim JG, Kim YJ, Yoo SH, Lee SJ, Chung JW, Kim MH, Park DK, Hahm KB, Gut and Liver., 4, 320 (2010)

[12] Negishi O, Negishi Y, Aoyagi Y, Sugahara T, Ozawa T, J. Agric. Food Chem., 49, 5509 (2001)

[13] Negishi O, Negishi Y, Ozawa T, J. Agric. Food Chem., 50, 3856 (2002)

[14] Negishi O, Ozawa T, Biosci. Biotechnol. Biochem., 61, 2080 (1997)

[15] Narotzki B, Reznick AZ, Aizenbud D, Levy Y, Arch. Oral Biol., 57, 429 (2012)

[16] Kita N, Fujimoto K, Nakajima I, Hayashi R, Shibuya K, J. Appl. Phys., 2, 155 (1990)

[17] Kim DH, Eom SH, Kim TH, Kim BY, Kim YM, Kim SB, J. Agric. Sci., 5, 95 (2013)

[18] Altunkaya A, Gokmen V, J. Food Biochem., 36, 268 (2012)

[19] Mishra BB, Gautam S, Sharma A, Food Chem., 134, 1855 (2012)

[20] Negishi O, Negishi Y, Yamaguchi F, Sugahara T, J. Agric. Food Chem., 52, 5513 (2004)

[21] Zeng QC, Wu AZ, Pika J, J. Breath Res., 4, 036005 (2010)

[22] Altunkaya A, Gokmen V, Food Chem., 107, 1173 (2008)

[23] Gawlik-Dziki U, Zlotek U, Swieca M, Food Chem., 107, 129 (2008)

[24] Lowry OH, Rosenbrough ALF, Randall RJ, J. Biol. Chem., 193, 265 (1951)

[25] Laemmli UK, Nature, 227, 680 (1970)

[26] Zenin CT, Park YK, J. Food Sci., 43, 646 (1978)

[27] Tokita F, Ishikawa M, Shibuya K, Koshimizu M, Abe R, J. Agric. Chem. Soc. Japan, 58, 585 (1984)

[28] Soledad C, Francisco G, Juana C, J. Agric. Food Chem., 49, 4870 (2001)

[29] Fujita S, Tono T, Kawahare H, J. Sci. Food Agric., 55, 643 (1991)

[30] Murata M, Kurokami C, Homma S, Biosci. Biotechnol. Biochem., 56, 1705 (1992)

[31] Yang CP, Fujita S, Kohno K, Kusubayashi A, Ashrafuzzaman MD, Hayashi N, J. Agric. Food Chem., 49, 1446 (2001)

[32] Rahman ANF, Ohta M, Nakatani K, Hayashi N, Fujita S, J. Agric. Food Chem., 60, 3673 (2012)

[33] Soledad C, Francisco C, Juana C, J. Agric. Food Chem., 47, 1422 (1999)

[34] Heimdal H, Larsen LM, Poll L, J. Agric. Food Chem., 42, 1428 (1994)

[35] Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx ME, Tobback PP, LWT-Food Sci. Technol., 31, 44 (1998)

[36] Yasuda H, Arakawa T, Biosci. Biotechnol. Biochem., 59, 1232 (1995)

[37] Wissemann KW, Lee CT, J Food Sci., 43, 506 (1981)

[38] Pyo HJ, Son DY, Lee C, Korean J. Food Sci. Technol., 34, 552 (2002)

[39] Paulo M, Robinson SP, Phytochemistry, 55, 285 (2000)

[40] Tulin A, Food Chem., 87, 59 (2004)

[41] Sisecioglu M, Gulcin I, Cankaya M, Atasever A, Sehitoglu MH, Kaya HB, Ozdemir H, J. Med. Plants Res., 4, 1187 (2010)

[42] Seol JY, Park SS, Kim AK, Korean J. Pharmacogn., 30, 306 (1999)

[43] Seo JH, Hwang YS, Chun JP, Lee JC, J. Korean Soc. Hort. Sci., 42, 184 (2001)

[44] Walker JRL, Hulme AC, Phytochemistry, 4, 677 (1965)

[45] Chung KT, Seo SK, Song HI, Korean J. Food Nutr., 12, 316 (1983)

[46] Kim YB, Lee JW, Kim DY, J. Korean Soc. Appl. Biol. Chem., 24, 167 (1981)