Fruits: Enzymatic Browning

Recent papers on Tyrosinases or Polyphenol oxidases (EC 1.14.18.1) published in scientific journals (from 1995). Tyrosinase is the enzymes starting the melanin biosynthesis pathway in fruits, vegetables and mushrooms, as well as the main regulatory enzyme of the enzymatic browining in these foods. In some foods the enzymatic browning is originated with the joined contribution of tyrosinase and peroxidase.

Fruits and Vegetables

Espín, J. C.; Tudela, J. and García-Cánovas, F.

4-hydroxyanisole: the most suitable monophenolic substrate for determining spectrophotometrically the monophenolase activity of polyphenol oxidase from fruits and vegetables.

Anal. Biochem. 259, 118-126, 1998.

Apple

Espín, J. C.; García-Ruiz, P.A.; Tudela, J.; Varón, R. and García-Cánovas, F.

Monophenolase and diphenolase reaction mechanism of apple and pear polyphenol oxidases.

J. Agric. Food Chem. 46, 2968-2975, 1998.

Espín, J. C.; Morales, M.; Varón, R.; Tudela, J. and García-Cánovas, F.

Monophenolase activity of polyphenol oxidase from verdedoncella apple.

Journal of Agricultural and Food Chemistry, 43, 2807-2812, 1995.

Espín, J. C.; Morales, M.; Varón, R.; Tudela, J. and García-Cánovas, F.

A continuous spectrophotometric method for determining the monophenolase and diphenolase activities of apple polyphenol oxidase.

Analytical Biochemistry, 231, 237-246, 1995.

Artichoke

Espín, J. C.; Tudela, J. and García-Cánovas, F.

Monophenolase activity of polyphenol oxidase from artichoke (Cynara scolymus, L.) heads.

Food Sci. Technol.-London (Lebbensm. Wiss. Technol.) 30, 819-825, 1997.

Sidrach, L; Hiner, A. N. P; Chazarra, S; Tudela, J; García-Cánovas, F; Rodríguez-López, J. N.

Kinetic study of the effects of calcium ions on cationic artichoke (Cynara scolymus L.) peroxidase: calcium binding, steady-state kinetics and reactions with hydrogen peroxide.

Biochimie, 86, 667-676, 2005.

Hiner, A.N.P.; Sidrach, L.;Chazarra, S.;Varón, R.; Tudela, J.; García-Cánovas, F. y Rodríguez-López, J.N.

Kinetic study of the effects of calcium ions on cationic artichoke (Cynara scolymus L.) peroxidase: calcium binding, steady-state kinetics and reactions with hydrogen peroxide.

Biochimie, 86,667-676, 2004.

López-Molina, D.; Heering, H.A.; Smulevich; G.; Tudela, J.; Thorneley, R.N.F.; García-Cánovas, F. and Rodríguez-López, J.N.

A spectroscopy and transient kinetic study of a cationic peroxidase from artichoke (Cynara scolymus, L.)

Plant Peroxidases: Biochemistry and Physiology (Eds., Acosta, .M.; Rodríguez-López, J.N. and Pedreño, M.A. ) pp. 108-112, 2003, Murcia, Spain. ISBN: 84-8371-379-9.

López-Molina, D.; Heering, H.A.; Smulevich, G.; Tudela, J.; Thorneley, R.N.F.; García-Cánovas, F and Rodríguez-López, J. N.

Purification and characterization of a new cationic peroxidase from fresh flowers of Cynara scolymus L.

Journal of Inorganic Biochemistry, 94, 243-254, 2003.

Hiner, A.N.P.; Sidrach, L.; Chazarra, S.; Varón, R.; Tudela, J.; García-Cánovas, F. and Rodríguez-López, J.N.

Compound I formation in artichoke (Cynara scolymus L.) peroxidase is modulated by the equilibrium between pentacoordinated and 6-aquo hexacoordinated forms of the heme and by calcium ions.

Biochemistry 42, 8799-8808, 2003.

Sidrach, L.; García-Cánovas, F.; Tudela, J. y Rodríguez-López, J.N.

Purification of cynarases from artichoke (Cynara scolymus L.): enzymatic properties of cynarase A.

Phytochemistry. 66,41-49, 2005, Reino Unido.

Avocado

Espín, J. C.; Trujano, M. F.; Tudela, J. and García-Cánovas, F.

Monophenolase activity of polyphenol oxidase from Haas avocado

J. Agric. Food Chem. 45, 1091-1096, 1997.

Rodríguez-López, J. N.; Espín, J.C.; del Amor, F.; Tudela, J.; Martínez, V.; Cerdá, A. y García-Cánovas, F.

Purification and kinetic characterization of an anionic peroxidase from melon (Cucumis melo L.) cultivated under different salinity conditions.

Journal of Agricultural and Food Chemistry 48, 1537-1541, 2000.

Mushroom

Marin-Zamora, M.E., Rojas-Melgarejo, F., Garcia-Canovas, F., Garcia-Ruiz, P.A.
Production of o-diphenols by inmobilized mushroom tyrosinase.
Journal of Biotechnology, 139, 163-168, 2009.

Marin-Zamora,M.E., Rojas-Melgarejo,F., Garcia-Canovas,F., & Garcia-Ruiz,P.A.

Effects of the immobilization supports on the catalytic properties of immobilized mushroom tyrosinase: A comparative study using several substrates.

Journal of Biotechnology, 131, 388-396, 2007.

Marin-Zamora,M.E., Rojas-Melgarejo,F., Garcia-Canovas,F., & Garcia-Ruiz,P.A.

Stereospecificity of mushroom tyrosinase immobilized on a chiral and a nonchiral support.

Journal of Agricultural and Food Chemistry, 55, 4569-4575, 2007.

Marín Zamora, M.E, Rojas-Melgarejo F, García-Cánovas F, García-Ruíz PA.

Direct immobilization of tyrosinase enzyme from natural mushrooms (Agaricus bisporus) on d-sorbitol cinnamic ester.

J. Biotechnol. 126, 295-303, 2006.

Espín, J. C.; García-Ruiz, P.A.; Tudela, J. and García-Cánovas, F.

Study of stereospecificity in mushroom tyrosinase.

Biochem. J. 331, 547-551, 1998.

Espín, J. C.; Varón, R.; Tudela, J. and García-Cánovas, F.

Kinetic study of the oxidation of 4-hydroxyanisole catalysed by tyrosinase.

Biochem. Mol. Biol. Int. 41, 1265-1276, 1997.

Espín, J. C.; Morales, M.; García-Ruiz, P. A.; Tudela, J. and García-Cánovas, F.

Improvement of a continuous spectrophotometric method for determining the monophenolase and diphenolase activities of mushroom polyphenol oxidase.

J. Agric. Food Chem. 45, 1084-1090, 1997.

Ros, J.R., Rodríguez López, J.N. and García Cánovas, F.

Mushroom tyrosinase has an ascorbate oxidase activity.

Biochemistry and Molecular Biology International, 36, 301-309, 1995.

J. Agric. Food Chem. 45, 1084-1090, 1997.

Pear

Espín, J. C.; García-Ruiz, P.A.; Tudela, J.; Varón, R. and García-Cánovas, F.

Monophenolase and diphenolase reaction mechanism of apple and pear polyphenol oxidases.

J. Agric. Food Chem. 46, 2968-2975, 1998.

Espín, J. C.; García-Ruiz, P.A.; Tudela, J. and García-Cánovas, F.

Study of stereospecificity in pear and strawberry polyphenol oxidases.

J. Agric. Food Chem. 46, 2469-2473, 1998.

Espín, J. C., Morales, M., Varón, R., Tudela, J. and García-Cánovas, F.

Monophenolase activity of polyphenol oxidase from blanquilla pear.

Phytochemistry 44, 17-22, 1997

Espín, J. C., Morales, Varón, R., Tudela, J. and García-Cánovas, F.

A continuous spectrophotometric method for determining the monophenolase and diphenolase activities of pear polyphenol oxidase.

J. Food Sci. 61, 1177-1201, 1996.

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Strawberry

Espín, J. C.; García-Ruiz, P.A.; Tudela, J. and García-Cánovas, F.

Study of stereospecificity in pear and strawberry polyphenol oxidases.

J. Agric. Food Chem. 46, 2469-2473, 1998.

Espín, J. C.; Ochoa, M.; Tudela, J. and García-Cánovas, F.

Monophenolase activity of polyphenol oxidase from Chandler strawberry.

Phytochemistry 45, 667-670, 1997.

Rodríguez-López, J. N.; Espín, J.C.; Tudela, J.; Martínez, V.; Cerdá, A. y García-Cánovas, F.

Purification and kinetic characterization of peroxidase from tomato cultivated under different salinity conditions.

Journal of Food Science 65, 15-19, 2000.

Tyrosinase: Microwave Technology

Rodríguez-López, J. N.; Fenoll, L.G.; Tudela, J.; Devece, C.; Sánchez-Hernández, D.; de los Reyes, E. and García-Cánovas, F.

Thermal inactivation of mushroom polyphenoloxidase employing 2450 MHz microwave radiation.

Journal of Agricultural and Food Chemistry 47, 3028-3035, 1999.

Devece, C.; Rodríguez-López, J. N.; Fenoll, L.G.; Tudela, J.; Catalá, M.; de los Reyes, E. and García-Cánovas, F.

Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional and combination heat treatments on mushroom polyphenoloxidase activity.

Journal of Agricultural and Food Chemistry 47, 4506-4511, 1999.

Sánchez Hernández, D.; Devece, C.; Catalá, M.; Rodríguez-López, J. N.; Tudela, J.; García-Cánovas, F. and de los Reyes, E.

Enzyme inactivation analysis for industrial blanching applications employing 2450 MHZ monomode microwave cavities.

Journal of Microwave and Electromagnetic Energy 34,239-252, 1999.