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 | 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 | 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 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 | 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 | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Cucumis melo var. inodorus | - |
fruit | - |
Cucumis melo var. cantalupo | - |
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 | Comment | Organism |
---|---|---|
peroxidase | - |
Cucumis melo |
POD | - |
Cucumis melo |
POD | - |
Cucumis melo var. inodorus |
POD | - |
Cucumis melo var. cantalupo |
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 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 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 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 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 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 |