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The presentation of a new inhibitor to prevent enzymatic browning in mushroom, banana, and apple
Rezapour, I.; Jasemizad, T.; Ayatollahi, M.; Zamani, M.; Aghaei, S. & Jebali, A.
Abstract
The aim of this study was to evaluate a computer-based method to find a new inhibitor for polyphenol
oxidase (PPO) in banana, apple, and mushroom. First, the
sequence of PPOs was separately obtained from Protein
Data Bank, and their homology was investigated. Next, the
same structure of their active site was found, and it was
interacted with various phenolic and benzoic compounds
by a molecular dynamic software. Moreover, the inhibition
of enzymatic browning was also investigated at different
laboratory conditions. This study showed that histidine–leucine–phenylalanine–histidine was in all types of PPOs.
Also, molecular dynamic simulation showed that (3S)-2-(3,4-dihydroxyphenyl)-3,5,7-chromanetriol (DHPC) is the
best compound to interact with PPOs. Based on experimental
tests, DHPC had the highest efficacy at 4 °C. The
decrease in inhibition of enzymatic browning was seen
with the increase in temperature. Also, the decrease in pH
led to increase in enzymatic browning. It could be concluded
that DHPC is a good inhibitor for enzymatic
browning. It seems that this compound can be used in
different fruits and vegetables to inhibit enzymatic
browning.
Keywords
Browning; Enzyme; Inhibition; Polyphenol oxidase
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