Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples

  • Food Chem. 2017 Jul 15;227:102-110. doi: 10.1016/j.foodchem.2017.01.041.
Hridya Hemachandran  1 ,  Amrita Anantharaman  1 ,  Sankari Mohan  1 ,  Gopalakrishnan Mohan  2 ,  D Thirumal Kumar  1 ,  Diksha Dey  1 ,  Drishty Kumar  1 ,  Priyanka Dey  1 ,  Amrita Choudhury  1 ,  C George Priya Doss  1 ,  Siva Ramamoorthy  3
Affiliations
  • 1. School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India.
  • 2. School of Advanced Sciences, VIT University, Vellore 632014, Tamil Nadu, India.
  • 3. School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India. Electronic address: [email protected].
PMID: 28274409 DOI: 10.1016/j.foodchem.2017.01.041
Abstract

The hunt for anti-browning agents in the food and agricultural industries aims to minimize nutritional loss and prolong post harvest storage. In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rind, on polyphenol oxidase (PPO) activity was investigated. The non-competitive inhibition mode of CS was determined by Lineweaver Burk plot. CS forms a ground-state complex by quenching the intrinsic fluorescence of PPO. The static quenching was temperature-dependent with an activation energy of 4.654±0.1091kJmol-1 to withstand the disruption of amino acid residues of the enzyme binding site. The enzyme conformational change was validated by 3D fluorescence and CD spectrum. Docking (binding energy -8.124kcal/mol) and simulation studies confirmed the binding pattern and stability. CS decreased PPO activity and browning index of fresh cut apples and prolonged the shelf life. Thus, CS appears to be a promising anti-browning agent to control enzymatic browning.

Keywords
Browning; Cyanidin-3-sophoroside; Garcinia mangostana; Non-competitive; Polyphenol oxidase; Static quenching.
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