Review
Food Science & Technology
Marcellus Arnold, Anna Gramza-Michalowska
Summary: Apple is a popular fruit with high levels of phenolic compounds and antioxidant activity, providing health benefits to consumers. However, enzymatic browning is a common issue in minimally processed apple products, affecting their quality. Recent studies suggest that nonconventional processing techniques and natural antibrowning agents can effectively inhibit enzymatic browning and improve product quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Horticulture
Halifah Afiza Ismail, Isniti Richard, Shiamala Devi Ramaiya, Muta Harah Zakaria, Shiou Yih Lee
Summary: Enzymatic browning is a significant issue in the fruit industry, causing deterioration in taste, flavor, and nutrition. This study evaluates the degree of browning and enzymatic activities in the indigenous fruit Artocarpus odoratissimus during postharvest ripening. The results show that storage temperature and packaging significantly influence the browning and enzymatic activities of the fruit.
Article
Chemistry, Applied
Ying-Ying Tang, Xiao-Na Guo, Ke-Xue Zhu
Summary: The effect and mechanism of sodium hexametaphosphate (SHMP) on polyphenol oxidase (PPO) enzymatic browning in yellow alkaline noodles (YAN) were investigated. SHMP was found to decrease browning degree and PPO activity in YAN or PPO solutions. It formed coordinate covalent bonds with Cu2+ to make PPO inactive.
Article
Biochemistry & Molecular Biology
Qingqing Liu, Chenhe Wang, Qizhen Cui, Yutong Fan, Jianguo Zhang, Guodong Rao
Summary: This study identified 18 OePPO genes in olive fruit and performed bioinformatic analysis on them. The research found a positive correlation between the browning degree of the fruit and PPO activity. Additionally, two key genes associated with fruit browning and metabolite synthesis were identified.
Article
Chemistry, Applied
Yu Fu, Yang Yu, Hao Tan, Bo Wang, Weihong Peng, Qun Sun
Summary: The postharvest browning of yellow cultivars of Ficunmulina filiformis is influenced by oxidative stress, with changes in biochemical markers such as polyphenol oxidase and catalase activities in browning tissues.
Article
Food Science & Technology
Pufan Zheng, Mei Zhang, Xin Fang, Lili Tang, Zhixue Wang, Fuchen Shi
Summary: This study identified and quantified metabolites in three pear species using a targeted LC-MS/MS approach. The results showed distinct differences in metabolite composition between cultivars, and identified metabolic pathways related to fruit quality. D-xylose, formononetin, procyanidin A1 and beta-nicotinamide mononucleotide were identified as major differentially expressed metabolites.
Article
Agriculture, Multidisciplinary
Muhammad Rafiullah Khan, Chongxing Huang, Hui Zhao, Haohe Huang, Liu Ren, Muhammad Faiq, Majid Suhail Hashmi, Bo Li, Dantong Zheng, Yangfan Xu, Hongxia Su, Jiejie An
Summary: Thymol was proven to effectively delay pericarp browning and decay of longan fruit, maintaining its color and quality. It also showed high total phenolic and total flavonoid contents, inhibiting polyphenol oxidase and peroxidase activities.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Summary: This study investigated the browning degree and reducing power of catechin, epicatechin, caffeic acid, and chlorogenic acid in autoxidation and enzymatic oxidation. Results showed that polyphenols have different chemical characteristics in autoxidation and enzymatic oxidation, with enzymatic oxidation products having higher reducing power than autoxidation products, and polyphenols being more prone to autoxidation browning in an alkaline environment.
Article
Food Science & Technology
Heping Cui, Feng Chen, Jingyang Yu, Khizar Hayat, Xiaoming Zhang
Summary: Yellowing and browning of pickled radish during traditional pickling were investigated. Myrosinase and polyphenol oxidase (PPO) were identified as the main enzymes responsible for browning. Acid treatment at low pH effectively inhibited browning and preserved the original green color of radish.
Article
Agronomy
Yanyan Feng, Dailiang Zhang, Yan Sun, Zan Meng, Aman Ullah Malik, Song Zhang, Hui Yan, Qingguo Wang
Summary: This study identified a safe and effective inhibitor, S-furfuryl thioacetate (S-Ft), from sulfur-containing compounds in food to inhibit enzymatic browning. S-Ft showed significant browning reduction in fresh potato, eggplant, and asparagus lettuce. It chelated Cu2+ and altered the conformation of PPO to decrease its activity.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Supat Pathomaim, Suwatchai Jarussophon, Siwaret Arikit, Wachiraya Imsabai
Summary: The purpose of this study was to reduce the concentration of citric acid and sodium chloride in organically trimmed young aromatic coconuts using ozone-ultrafine bubbles. The results showed that the combination of O(3)UFBs method effectively decreased the concentration of CA and NaCl by at least 25% of the commercial method used.
Review
Food Science & Technology
Khetan Shevkani
Summary: Enzymatic browning is a major issue in postharvest quality loss for fruits and vegetables. There has been a shift towards natural antibrowning agents due to the demand for fresh-like products without chemical additives. Essential oils, hydrosols, honey, and plant extracts have gained attention for their ability to affect oxidative enzymes and act as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers. However, challenges remain in their application, such as variability and lower effectiveness compared to synthetic agents, as well as strong odors and limited solubility for essential oils and hydrosols.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jesus M. Higuera-Rubio, Enrique Ibarra-Laclette, Miguel A. Reyes-Lopez, Eduardo Sandoval-Castro, Abraham Cruz-Mendivil, Misael O. Vega-Garcia, Carlos L. Calderon-Vazquez
Summary: This study aims to understand avocado enzymatic browning by identifying and analyzing the PPO coding genes. Different avocado varieties were selected for gene characterization, and four PPO coding genes were identified. The findings provide potential gene candidates for targeted silencing to reduce enzymatic browning in avocados.
PLANT BIOTECHNOLOGY REPORTS
(2022)
Article
Food Science & Technology
Andrew Tilley, Mark P. Mchenry, Julia Anwar Mchenry, Vicky Solah, Kirsty Bayliss
Summary: This review discusses the process and factors influencing enzymatic browning, with a focus on the kinetics and inhibition methods of polyphenol oxidase (PPO). Additionally, it explores the contribution of non-enzymatic reactions to enzymatic browning and proposes a generalized redox cycling mechanism.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Plant Sciences
Anka Cebulj, Andreja Vanzo, Joze Hladnik, Damijana Kastelec, Urska Vrhovsek
Summary: Selecting a non-browning cultivar is one of the most effective ways to prevent browning of apple and apple products. The Slovenian cultivar 'Majda' stands out for its high acidity, low phenol content, and high reduced glutathione content, contributing to its non-browning characteristics.
Article
Biochemistry & Molecular Biology
Alessandra Gasparini, Sara Benede, Tullia Tedeschi, Stefano Sforza, Isidra Recio, Beatriz Miralles
Summary: This study evaluated the effects of thermal processing and lactosylation on the digestibility and allergenicity of whey proteins. The industrially treated sample exhibited faster gastric digestion and lower immunogenic response compared to the raw sample. Heat treatment resulted in the release of linear epitopes, leading to higher IgE reactivity. The immunogenic response at the intestinal level was negligible.
Review
Biotechnology & Applied Microbiology
Ruth Chrisnasari, Marie Hennebelle, Jean -Paul Vincken, Willem J. H. van Berkel, Tom A. Ewing
Summary: This review focuses on the recent findings of the biochemical characteristics of bacterial LOXs and their molecular structures, exploring their potential applications in industrial processes and the approaches to improve their performance through mutagenesis.
BIOTECHNOLOGY ADVANCES
(2022)
Article
Biochemistry & Molecular Biology
Hitesh Medipally, Marvin Mann, Carsten Koetting, Willem J. H. van Berkel, Marc M. Nowaczyk
Summary: Photosynthetic organisms use light for the regeneration of NADPH. In this study, a clickable fusion system was established to regenerate NADPH with PSI-Fd and PSI-Fd-FNR. Immunity protein 7 was fused to the PSI-PsaE subunit, and colicin DNase E7 fusion chimeras of Fd and FNR were expressed. The complexes showed the ability to regenerate NADPH, demonstrating the applicability of this strategy.
Article
Chemistry, Multidisciplinary
Caio de Oliveira Gorgulho Silva, Marlene Vuillemin, Mirjam A. A. Kabel, Willem J. H. van Berkel, Anne S. S. Meyer, Jane W. W. Agger
Summary: Polyphenol oxidases (PPOs) catalyze the conversion of monophenols to diphenols, which act as reducing agents for lytic polysaccharide monooxygenases (LPMOs). The role of the catalytic products of the PPO MtPPO7 in priming and fueling the activity of the LPMO NcAA9C is investigated. It is found that the catalytic products of MtPPO7 provide the initial electron for the reduction of Cu(II) to Cu(I), but cannot provide sufficient reducing power for continuous fueling of the LPMO activity. This priming reaction occurs with low amounts of MtPPO7 products and does not generate significant levels of H2O2 to fuel the LPMO peroxygenase activity.
Article
Chemistry, Physical
Peicheng Sun, Zhiyu Huang, Sanchari Banerjee, Marco A. S. Kadowaki, Romy J. Veersma, Silvia Magri, Roelant Hilgers, Sebastian J. Muderspach, Christophe V. F. P. Laurent, Roland Ludwig, David Cannella, Leila Lo Leggio, Willem J. H. van Berkel, Mirjam A. Kabel
Summary: In this study, two new fungal oxidoreductases from the AA16 family were characterized. These enzymes were found to be capable of producing H2O2 by oxidizing low-molecular-weight reductants. The interplay between AA16 proteins and MtLPMO9 proteins significantly enhanced cellulose degradation. These findings provide new insights into the functions of copper-dependent enzymes and the interplay of oxidative enzymes within fungal systems to degrade lignocellulose.
Review
Chemistry, Physical
Veronique Alphand, Willem J. H. van Berkel, Valentina Jurkas, Selin Kara, Robert Kourist, Wolfgang Kroutil, Francesco Mascia, Marc M. Nowaczyk, Caroline E. Paul, Sandy Schmidt, Jelena Spasic, Paula Tamagnini, Christoph K. Winkler
Summary: The recent increase of interest in photocatalysis has expanded to biocatalysis and led to a surge in the development of light-dependent enzyme-mediated or enzyme-coupled processes. Reviewing the progress in photobiocatalysis, we suggest categorizing it into different disciplines and providing guidelines for reporting research results and performing photobiocatalytic reactions. Overall, we believe that this field enhances the diversity of biocatalytic reactions and harnesses the selectivity of enzymes in photocatalysis. We anticipate that the ongoing enthusiasm for light-dependent enzymatic processes will uncover new photobiocatalytic mechanisms, complementing biocatalysis with novel bond-forming reactions and innovative strategies for utilizing light as a sustainable energy source.
Article
Food Science & Technology
Judith Bijlsma, Wouter J. C. de Bruijn, Jamie Koppelaar, Mark G. Sanders, Krassimir P. Velikov, Jean-Paul Vincken
Summary: In iron-fortified bouillon, the reactivity between iron ion and (acylated) flavone glycosides from herbs can impact the product color and iron bioavailability. This paper investigates the effect of 7-O-glycosylation and additional 6 ''-O-acylation or 6 ''-O- malonylation of flavones on their interaction with iron. The study suggests that model systems used to study discoloration in iron-fortified foods should also consider flavonoids.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Physical
Hitesh Medipally, Alice Guarneri, Lars Pospisil, Maurice C. R. Franssen, Willem J. H. Van Berkel, Caroline E. Paul, Marc M. Nowaczyk
Summary: We developed a light-driven approach based on photosystem I (PSI) to mimic the natural electron transfer process and regenerate NADPH. An illumination with red light led to successful reduction of NADP(+) to NADPH at pH 7.5. The light-driven NADPH regeneration system, coupled with three oxidoreductases, achieved high conversion rates and enantioselectivity in the asymmetric reduction reactions of C=C and C=O bonds.
Article
Chemistry, Applied
Junfeng Tan, Jean-Paul Vincken, Annemiek van Zadelhoff, Roelant Hilgers, Zhi Lin, Wouter J. C. de Bruijn
Summary: Auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, leads to browning and loss of product quality during storage. The main contributors to browning were identified as dehydrodicatechins and new coupling products of catechins and gallic acid. The presence of gallate moieties (D-ring) and gallic acid affected the reaction pathway and resulted in a different product profile and less intense browning compared to ungalloylated catechins.
Article
Agriculture, Multidisciplinary
Maud G. J. Meijers, Marcel B. J. Meinders, Jean-Paul Vincken, Peter A. Wierenga
Summary: The L:V ratio does not affect the emulsifying properties of pea protein. Furthermore, compared to whey protein isolate (WPIsol), pea protein is less efficient in stabilizing emulsion droplets, mainly due to its larger radius and slower diffusion.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Gijs J. C. Vreeke, Jean -Paul Vincken, Peter A. Wierenga
Summary: This study quantified peptide release to describe proteolysis by pepsin and investigated the effect of pH on individual hydrolysis rates of peptide bonds. The results showed that there were apparent pH-based differences in specificity due to differences in total hydrolysis rate, but the relative hydrolysis rates of cleavage sites were generally independent of pH.
PROCESS BIOCHEMISTRY
(2023)
Article
Multidisciplinary Sciences
Katharina Duran, Joris Magnin, Antoine H. P. America, Mao Peng, Roelant Hilgers, Ronald P. de Vries, Johan J. P. Baars, Willem J. H. van Berkel, Thomas W. Kuyper, Mirjam A. Kabel
Summary: Proteomic analysis revealed that the secretomes of Agaricus bisporus showed significant changes during its 15-day growth in the substrate, with a decrease in β-xylosidase and glucosidase activities and an increase in laccase and oxidoreductase activities. These secretomes were also able to modify lignin models, promoting biomass valorization.
Article
Biochemistry & Molecular Biology
Sarah van Dinteren, Carla Araya-Cloutier, Edyta Robaczewska, Mellody den Otter, Renger Witkamp, Jean-Paul Vincken, Jocelijn Meijerink
Summary: This study developed a novel apical-out 3D enteroid model for mice, which provides a better mimic of the gastrointestinal tract compared to conventional enteroids. The study evaluated the effects of glabridin, a prenylated secondary metabolite with antimicrobial properties, on the enteroids' intestinal epithelium. The results showed that the apical-out enteroids were less sensitive to glabridin exposure compared to conventional enteroids. Furthermore, the study found that the prenylated phenolics did not show cytotoxicity in mouse enteroids at their minimum inhibitory concentrations (MICs) against a diverse set of Gram positive bacteria.
Article
Biochemistry & Molecular Biology
Sarah van Dinteren, Jocelijn Meijerink, Renger Witkamp, Bo van Ieperen, Jean-Paul Vincken, Carla Araya-Cloutier
Summary: This study analyzed the composition, antimicrobial activity, and cytotoxicity of prenylated phenolic extracts from different species of liquorice. The results showed that the extracts contained potent antimicrobial compounds that could inhibit the growth of various bacteria.
Article
Chemistry, Organic
Roelant Hilgers, Judith Bijlsma, Luana Malacaria, Jean-Paul Vincken, Emilia Furia, Wouter J. C. de Bruijn
Summary: This study reports for the first time that complexation of catechol hydroxyl groups with transition metal cations, especially Fe(iii), results in rapid O-16/O-18 exchange with (H2O)-O-18.
ORGANIC & BIOMOLECULAR CHEMISTRY
(2022)