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Literature summary for 1.11.1.7 extracted from

  • Chisari, M.; Barbagallo, R.N.; Spagna, G.
    Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon (2008), J. Agric. Food Chem., 56, 132-138.
    View publication on PubMed

Application

Application Comment Organism
agriculture quality loss of fruits, oxidoreductase enzyme involved in enzymatic browning, because diphenols may function as reducing substrates in its reaction Cucumis melo

General Stability

General Stability Organism
POD from both cultivars shows higher thermolability compared with PPO, losing more than 90% of relative activity after only 5 min of incubation at 70°C Cucumis melo

Inhibitors

Inhibitors Comment Organism Structure
D-fructose D-fructose at different concentrations, POD activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. POD activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increased, except in POD extract from Charentais, which maintained its activity in the presence of high D-glucose concentration (up to 5 M) Cucumis melo
D-glucose D-glucose at different concentrations, POD activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. POD activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increased, except in POD extract from Charentais, which maintained its activity in the presence of high D-glucose concentration (up to 5 M) Cucumis melo
D-glucose 87% loss of activity in presence of 1 M D-glucose Cucumis melo var. cantalupo
D-glucose
-
Cucumis melo var. inodorus
additional information the enzyme keeps its activity in the presence of high D-glucose concentrations (up to 5 M) Cucumis melo var. cantalupo
additional information the enzyme keeps its activity in the presence of high D-glucose concentrations (up to 5 M) Cucumis melo var. inodorus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
5.05
-
guaiacol at pH 7.0 and 25°C Cucumis melo var. inodorus
5.05
-
3,4-dihydroxyphenylacetic acid for Cucumis melo L. inodorus cv. Amarillo Cucumis melo
24
-
guaiacol at pH 7.0 and 25°C Cucumis melo var. cantalupo
24
-
3,4-dihydroxyphenylacetic acid for Cucumis melo L. cantalupensis cv. Charentais Cucumis melo

Organism

Organism UniProt Comment Textmining
Cucumis melo
-
two different varieties Cucumis melo L. cantalupensis cv. Charentais and Cucumis melo L. inodorus cv. Amarillo. Polyphenol oxidase (PPO) and peroxidase (POD) are extracted from two different varieties of melon
-
Cucumis melo var. cantalupo
-
cultivar Charentais
-
Cucumis melo var. inodorus
-
cultivar Amarillo
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Cucumis melo var. inodorus
-
fruit
-
Cucumis melo var. cantalupo
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3,4-dihydroxyphenylacetic acid + H2O2
-
Cucumis melo ? + H2O
-
?
guaiacol + H2O2
-
Cucumis melo var. inodorus tetraguaiacol + H2O
-
?
guaiacol + H2O2
-
Cucumis melo var. cantalupo tetraguaiacol + H2O
-
?

Synonyms

Synonyms Comment Organism
peroxidase
-
Cucumis melo
POD
-
Cucumis melo
POD
-
Cucumis melo var. inodorus
POD
-
Cucumis melo var. cantalupo

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
-
Cucumis melo var. inodorus
25
-
POD maximum activity is found at 25°C in Amarillo Cucumis melo
45
-
-
Cucumis melo var. cantalupo
45
-
POD maximum activity is found at 45°C in Charentais Cucumis melo

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
additional information
-
POD activities are assayed at various reaction temperatures as controlled by a circulation water bath. The temperature is varied over the range of 5-80°C (+/-0.1°C) Cucumis melo

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
5
-
69% loss of activity at 5°C Cucumis melo var. inodorus
5
-
75% loss of activity at 5°C Cucumis melo var. cantalupo
70
-
loses more than 90% of relative activity after 5 min of incubation at 70°C Cucumis melo var. inodorus
70
-
loses more than 90% of relative activity after 5 min of incubation at 70°C Cucumis melo var. cantalupo

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
Cucumis melo var. inodorus
4.5
-
-
Cucumis melo var. cantalupo
4.5
-
optimum pH for POD is 4.5 for both cultivars Cucumis melo

pH Range

pH Minimum pH Maximum Comment Organism
4 9 POD activities are determined in a pH range of 4.0-9.0 Cucumis melo

IC50 Value

IC50 Value IC50 Value Maximum Comment Organism Inhibitor Structure
710
-
at pH 7.0 and 25°C Cucumis melo var. cantalupo D-glucose
2110
-
at pH 7.0 and 25°C Cucumis melo var. inodorus D-glucose