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Distribution of Polyphenol Oxidase in some Cruciferae Vegetables | Science Publications

机译：十字花科蔬菜中多酚氧化酶的分布科学出版物

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> >Enzymatic oxidation of polyphenolic compounds in damaged tissue of many fruits and vegetables induced undesirable browning as results in decreased marketability of products. A new type of polyphenol oxidase (PPO) that is “Phloroglucinol Oxidase (PhO)” have been reported in turnip and cabbage, and the purified enzymes also had strong peroxidase (POD) activity. Distribution of PPO from different plant source of cruciferae vegetables were observed. Cabbage, broccoli, turnip and cauliflower PPOs from Indonesia and Japan strongly oxidized 1,3,5-trihydroxybenzenes such as phloroglucinol (Phl) and phloroglucinol carboxylic acid, but not oxidized 1,2,3-trihydroxybenzenes and o-diphenol. On the other side, Chinese mustard, Chinese cabbage, shingensai, Japanese radish root, mizuna, takana, leaf mustard, katsuona and komatsuna also strongly oxidized 1,3,5-trihydroxybenzenes and little oxidized 1,2,3-trihydroxybenzenes such as pyrogallol and gallic acid, but not oxidized o-diphenol. These results indicated that the PPOs in all cruciferae vegetables are a group of a new type of PPO, however, the level activity of 7 varieties of vegetables from Indonesia and 15 varieties from Japan tested showed different activity level of PhO and POD.
机译： > >在许多水果和蔬菜的受损组织中，多酚类化合物的酶氧化导致不良的褐变，这导致产品的适销性下降。在萝卜和甘蓝中已经报道了一种新型的多酚氧化酶（PPO），即“间苯三酚氧化酶（PhO）”，纯化的酶也具有很强的过氧化物酶（POD）活性。观察了十字花科蔬菜不同植物来源的PPO分布。来自印度尼西亚和日本的白菜，西兰花，芜菁和花椰菜PPO强烈氧化1,3,5-三羟基苯，例如间苯三酚（Phl）和间苯三酚羧酸，但不氧化1,2,3-三羟基苯和 o -二酚。另一方面，芥菜，大白菜，神根菜，日本萝卜根，水,、高野菜，芥菜，片栗和komatsuna也强烈氧化了1,3,5-三羟基苯，几乎没有氧化1,2,3-三羟基苯，如邻苯三酚和没食子酸，但未被氧化的 o -二酚。这些结果表明，所有十字花科蔬菜中的PPO都是一组新型的PPO，但是，印度尼西亚的7种蔬菜和日本的15种蔬菜的水平活性显示出不同的PhO和POD活性水平。

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