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首页> 外文会议>International Conference on Environmental, Industrial and Applied Microbiology >Polyphenol oxidase in golden chanterelle (Cantharellus cibarius) mushroom
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Polyphenol oxidase in golden chanterelle (Cantharellus cibarius) mushroom

机译：金黄菌（Cantharellus cibarius）蘑菇的多酚氧化酶

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摘要

The golden chanterelle (Cantharellus cibarius) is an edible ectomycorrhizal mushroom much appreciated for its flavor and quite beneficial for the health through its antioxidant, immunomodulatory, anti-inflammatory and antimicrobial properties. Edible mushrooms are characterized by a short shelf life due to post-harvest changes resulting from the activity of enzymes such as polyphenol oxidase (PPO), responsible for browning reactions. Although the active site of PPO is conserved, its characteristics such as substrate specificity and sensitivity to inhibitors vary considerably among species. In this research, PPO activity was investigated and characterized in C. cibarius mushroom. Data showed that at least one soluble isoenzyme (~ 90 kD) of PPO was detectable in C. cibarius extract. The enzyme oxidized monophenols and diphenols, with a maximum limiting reaction rate when p-cresol was used as substrate, and the highest catalytic efficiency when caffeic acid was the substrate. Activation by SDS and inhibition by kojic acid were observed, although to various extents, depending on the substrate used.
机译：Golden Chanterelle（Cantharellus cibarius）是一种可食用的外胚层蘑菇，非常感谢其风味，并通过其抗氧化，免疫调节，抗炎和抗微生物性能非常有益。由于多酚氧化酶（PPO）的活性，负责褐变反应，食用蘑菇的特征在于，由诸如多酚氧化酶（PPO）的活性导致的收获后变化。虽然PPO的活性位点是保守的，但其特征如底物特异性和对抑制剂的敏感性在物种之间有很大差异。在该研究中，研究了PPO活性并在C.Cibarius蘑菇中表征。数据显示，在C. cibarius提取物中可检测到至少一种可溶性同工酶（〜90kd）的ppo。当使用p甲酚作为基质时，酶氧化单苯酚和二酚，最大限度的反应速率，当咖啡酸是基材时的最高催化效率。通过SDS激活和Kojic酸的抑制，尽管各种范围，取决于所用的基材。

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