Enzymic Conversion of 3-Hydroxyanthranilic Acid Into Cinnabarinic Acid PARTIAL PURIFICATION and PROPERTIES of RAT-LIVER CINNABARINATE SYNTHASE by P

Total Page:16

File Type:pdf, Size:1020Kb

Enzymic Conversion of 3-Hydroxyanthranilic Acid Into Cinnabarinic Acid PARTIAL PURIFICATION and PROPERTIES of RAT-LIVER CINNABARINATE SYNTHASE by P Biochem. J. (1966) 99, 317 317 Enzymic Conversion of 3-Hydroxyanthranilic Acid into Cinnabarinic Acid PARTIAL PURIFICATION AND PROPERTIES OF RAT-LIVER CINNABARINATE SYNTHASE By P. V. SUBBA RAO AND C. S. VAIDYANATHAN Department of Biochemistry, Indian Institute ofScience, Bangalore, India (Received 20 October 1965) Rat-liver cinnabarinate synthase (3-hydroxyanthranilic acid-oxygen oxido- reductase) was partially purified. Stoicheiometric studies indicated the con- sumption of 3 atoms of oxygen/molecule of cinnabarinic acid formed. There was an initial lag in enzyme activity. The reaction had an optimum pH about 7-2 and an optimum temperature of 37°. The enzyme was highly specific for 3-hydroxyanthranilic acid. The system showed an absolute requirement for Mn2+ ions. Several bivalent metal ions and metal-chelating agents inhibited the reaction. Thiol inhibitors had no effect on enzyme activity, but reducing agents such as ascorbic acid were potent inhibitors. There was no requirement for any cofactor other than Mn2+ ions. The probable significance of the reaction in mammals is discussed. Recent interest in the initiation of bladder tumours in experimental animals (Bryan, Brown & MATERIALS AND METHODS Price, 1964) by certain o-aminophenols such as All reagents were of analytical grade and glass-distilled 3-hydroxyanthranilic acid and 3-hydroxykynure- water was used for the preparation of all solutions. nine, which are normal metabolites, as well as the Chemical&. 3-Hydroxyanthranilic acid was purchased excretion of abnormally large quantities of trypto- from Mann Research Laboratories Inc., New York, N.Y., U.S.A. Horse-heart cytochrome c, horse-radish peroxidase, phan metabolites in the urine of patients bearing ox-liver catalase, NAD, NADP, FMN, FAD and p-chloro- bladder tumours in a normal population (Boyland mercuribenzoate were obtained from Sigma Chemical Co., & Williams, 1956; Brown, Price, Satter & Wear, St Louis, Mo., U.S.A. Sodium arsenite, 2,3-dimercapto- 1960), calls for a fresh search for alternative path- propanol, cysteine and GSH were obtained from British ways for the metabolism of these tryptophan Drug Houses Ltd., Poole, Dorset. Haem and haematin metabolites. The enzymic conversion of 3-hydroxy- were prepared from Sigma haemin. anthranilic acid into cinnabarinic acid (2-amino- Purification ofenzyme. All operations were carried out at 3-oxo-3H-phenoxazine-1,9-dicarboxylic acid) by 0-4o. the nuclear fraction of rat liver has been described Step 1. The nuclear fraction from 25g. of rat liver was isolated according to the procedure of Subba Rao, by Subba Rao, Jegannathan & Vaidyanathan Jegannathan & Vaidyanathan (1965). The nuclear fraction (1964). It was reported by Morgan & Weimorts obtained from 25g. of liver was finally suspended in 65ml. (1964) that acetone-dried powders from livers of of 0.9% NaCl. poikilothermic animals can also catalyse such an Step 2. The nuclear fraction (65ml.) was centrifuged at enzymic oxidation of 3-hydroxyanthranilic acid. 12000g for 5min., the sediment was suspended in 60ml. This enzyme, which has been purified by Morgan, of O-OlM-sodium phosphate buffer, pH7-0, and homo- Weimorts & Aubert (1965), is unspecific and can genized in a VirTis homogenizer for 5-lOmin. The extract oxidize related o-aminophenols also to phenoxazine was centrifuged at 12000g for lOmin. compounds. In view of the carcinogenic activity Step 3. To 54ml. of solubilized extract from step 2 were further studies added 6ml. of 0-lM-MnSO4. The mixture was stirred for ofcinnabarinic acid (Boyland, 1960), 15min. and centrifuged at 12000g for 15min. The precipi- on the enzyme cinnabarinate synthase have been tate was discarded and the clear supernatant was dialysed carried out. The enzyme from rat liver has been thoroughly against water and clarified by centrifugation. partially purified and properties of this enzyme, Step 4. The fraction from step 3 (50nml.) was brought to which is specific for 3-hydroxyanthranilic acid, are 30% saturation by the addition of 8-2g. of recrystallized described. (NH4)2SO4, stirred for lBmin. and centrifuged at 12000 g 318 P. V. SUBBA RAO AND C. S. VAIDYANATHAN 1966 Table 1. Purification of cinnabarinate synthase from rat liver The reaction mixture (1 ml.) containing sodium phosphate buffer, pH7*2 (50,umoles), 3-hydroxyanthranilic acid (4,umoles), MnSO4 (0.25/umole) and O lml. of enzyme was incubated at 370 for 30min. (Preparations from steps 1-5 were diluted tenfold and the final preparation was diluted fivefold.) Cinnabarinic acid formed in the reaction mixture was estimated as described in the Materials and Methods section. A unit of activity is defined as the amount of enzyme that catalyses the formation of 1,mole of cinnabarinic acid/min. Specific Total Total activity Volume protein activity (units/mg. Recovery Step (ml.) (mg.) (units) of protein) (%) Purification 1 65 845 112-2 0-13 100 2 60 366 66-0 0-18 58-9 1.4 3 62 149 59.5 0*41 53-1 3*2 4 41 31-2 33-2 1-06 29-6 8-2 5 27 6*75 22-5 3-30 20-0 25-4 6 54 2-38 20-3 8*53 18.1 65-6 for 15min. The precipitate was discarded. The supernatant 0 4 was brought to 60% saturation by the addition of 9 59g. of (NH4)2SO4. After stirring for 15min., the precipitate was collected by centrifugation, suspended in 33ml. of water and dialysed against water. Step 5. The dialysed preparation (step 4) (30ml.) was fractionated at -4° with acetone precooled to -20°. The 0L2 precipitate obtained at 15-40% (v/v) acetone was collected, E dissolved in 20ml. of water and centrifuged to get a clear solution. 01I Step 6. The solution (15ml.) of the precipitate from the acetone fractionation was adjusted to pH6*0 with dilute acetic acid, and tricalcium phosphate gel (45 ml. of a 0 preparation containing 14mg./ml.; Keilin & Hartree, 1938) 340 380 420 460 500 was added. The mixture was stirred for 15min. and the Wavelength (mu) gel was separated by centrifugation and resuspended in 30ml. of 005m-sodium phosphate buffer, pH7-2. After Fig. 1. Visible spectrum of cinnabarinic acid (6.2tLg./ml.) 20min. the mixture was centrifuged and the clear solution in an aqueous solution of 1% (w/v) trichloroacetic acid. was used as enzyme. The results of the purification procedure are given in Table 1. Measurement of enzyme activity. The spectrum of cinna- Oxygen uptake. Warburg manometers contained sodium barinic acid in 1% (w/v) trichloroacetic acid as taken on a phosphate buffer, pH7.2(1001&moles), 3-hydroxyanthranilic Beckman model DB recording spectrophotometer is shown acid (6,umoles), MnSO4 (0.75umole) and 1 ml. of enzyme in Fig. 1. The absorption maxima were at 430mit and in a final volume of 3ml. The reaction was started by the, 450-452m,u. The molar extinction coefficient (e) at 450mi. addition of substrate from the side arm and the oxygen was 17280, and there was linearity between the extinction uptake was measured over a period of 60min. at 300. at 450m,u and concentration of cinnabarinic acid in the Spectrophotometry. The reduction and reoxidation of range 5-40,tg./3 ml. cytochrome c in the presence of 3-hydroxyanthranilic acid The standard reaction mixture consisted of sodium and the enzyme was measured in cuvettes maintained at phosphate buffer, pH7.2 (50,tmoles), 3-hydroxyanthranilic 30°. Difference spectra were recorded on a Beckman model acid (4,umoles), MnSO4 (0 25,umole) and Ol ml. of enzyme DB recording spectrophotometer. The reaction mixture (0.8jg. ofprotein) in a totalvolume of1 ml. After incubation (3.Oml.) consisted of sodium phosphate buffer, pH7.2 for 30min. at 37°, the reaction was stopped by the addition (100l,moles), cytochrome c (0-2,umole), MnSO4 (0 3,umole) of 1 ml. of 3% (w/v) trichloroacetic acid followed by 1 ml. and 3-hydroxyanthranilic acid (0.1 imole). It was scanned of water. After centrifugation, 1 ml. samples were diluted against a blank in which the substrate was omitted. After to 3ml. with 1% (w/v) trichloroacetic acid, and cinnabarinic the addition of 0-5ml. of enzyme to both cuvettes, the acid formed was calculated from the extinction at 450m,u. spectrum was recorded at 5min. intervals. To correct for non-enzymic oxidation of3-hydroxyanthran- flic acid, blanks containing boiled enzyme were set up in RESULTS each experiment. Determination ofprotein. This was done according to the Requirementfor Mn2+ ions. The partially purified method of Lowry, Rosebrough, Farr & Randall (1951). enzyme showed an absolute requirement for Mn2+ Vol. 99 RAT-LIVER CINNABARINATE SYNTHASE 319 Table 2. Effect of Mn2+ ions on cinnabarinic acid 0 5 formation by purified rat-liver cinnabarinate synthase a) Enzyme containing 0-8j,g. of protein was preincubated 0 with the indicated final concentration of MnSO4 for 5min. 0-4 at 370 before the substrate was added. The rest of the procedure was as described in the Materials and Methods 0) section. 0- 3 .0 Concn. of MnSO4 Cinnabarinic acid formed IC (mM) (,umole) 0 o 0 2 - 0 9: 0-01 0-05 .; I 0-025 0-09 Ca0*Ca 0-05 0-12 0-1 _ 0-1 0-15 0 0-25 0-18 0-5 0-12 120 150 1-0 0-10 0 30 60 90 Time (min.) Fig. 2. Time-course of cinnabarinic acid formation in the presence of purified rat-liver cinnabarinate synthase. The ions, the optimum concentration of which was reaction mixture consisted of sodium phosphate buffer 0-25mm in the presence of 4mM-3-hydroxy- (50umoles), 3-hydroxyanthranilic acid (4,umoles), acid MnSO4 anthranilic (Table 2). None of the other (0-25,umole) and enzyme (0-8,g. of protein) in a final bivalent metal ions Cu2+, Fe2+, Ca2+, Mg2+ and volume of lml.
Recommended publications
  • Springer Handbook of Enzymes
    Dietmar Schomburg and Ida Schomburg (Eds.) Springer Handbook of Enzymes Volume 25 Class 1 • Oxidoreductases X EC 1.9-1.13 co edited by Antje Chang Second Edition 4y Springer Index of Recommended Enzyme Names EC-No. Recommended Name Page 1.13.11.50 acetylacetone-cleaving enzyme 673 1.10.3.4 o-aminophenol oxidase 149 1.13.12.12 apo-/?-carotenoid-14',13'-dioxygenase 732 1.13.11.34 arachidonate 5-lipoxygenase 591 1.13.11.40 arachidonate 8-lipoxygenase 627 1.13.11.31 arachidonate 12-lipoxygenase 568 1.13.11.33 arachidonate 15-lipoxygenase 585 1.13.12.1 arginine 2-monooxygenase 675 1.13.11.13 ascorbate 2,3-dioxygenase 491 1.10.2.1 L-ascorbate-cytochrome-b5 reductase 79 1.10.3.3 L-ascorbate oxidase 134 1.11.1.11 L-ascorbate peroxidase 257 1.13.99.2 benzoate 1,2-dioxygenase (transferred to EC 1.14.12.10) 740 1.13.11.39 biphenyl-2,3-diol 1,2-dioxygenase 618 1.13.11.22 caffeate 3,4-dioxygenase 531 1.13.11.16 3-carboxyethylcatechol 2,3-dioxygenase 505 1.13.11.21 p-carotene 15,15'-dioxygenase (transferred to EC 1.14.99.36) 530 1.11.1.6 catalase 194 1.13.11.1 catechol 1,2-dioxygenase 382 1.13.11.2 catechol 2,3-dioxygenase 395 1.10.3.1 catechol oxidase 105 1.13.11.36 chloridazon-catechol dioxygenase 607 1.11.1.10 chloride peroxidase 245 1.13.11.49 chlorite O2-lyase 670 1.13.99.4 4-chlorophenylacetate 3,4-dioxygenase (transferred to EC 1.14.12.9) .
    [Show full text]
  • Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects
    International Journal of Molecular Sciences Review Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects Francesca Taranto 1,*, Antonella Pasqualone 2, Giacomo Mangini 2, Pasquale Tripodi 3, Monica Marilena Miazzi 2, Stefano Pavan 2 and Cinzia Montemurro 1,2 1 SINAGRI S.r.l.-Spin off dell’Università degli Studi di Bari “Aldo Moro”, 70126 Bari, Italy; [email protected] 2 Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, 70126 Bari, Italy; [email protected] (A.P.); [email protected] (G.M.); [email protected] (M.M.M.); [email protected] (S.P.) 3 Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di ricerca per l’orticoltura, 84098 Pontecagnano Faiano, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-80-5443003 Academic Editor: Gopinadhan Paliyath Received: 15 November 2016; Accepted: 4 February 2017; Published: 10 February 2017 Abstract: Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future.
    [Show full text]
  • Gene ID Log2 Ratio FDR Annotation
    Table S1. Primer sequences used for real-time quantitative PCR Gene ID Primer name Primer sequence (5’-3’) Experimental Use MD04G1003300 CHS-F CTAGTGACACCCACCTTGAYAG RT-PCR CHS-R AGAAGAGYGAGTTCCAGTCYGA MD01G1118100 CHI-F GGTCCGTTTGAGAAATTCATTC RT-PCR CHI-R KGTTTTCTATCACCRYGTTTGC MD15G1353800 F3H-F TCAACCAGTGGAAGGAGCTT RT-PCR F3H-R GTCCTGCAGTTGCTGTTCCT MD15G1024100 DFR-F AGTCCGAATCCGTTTGTGTC RT-PCR DFR-R TTGTGGGCTTGATCACTTCA MD03G1001100 ANS -F CACCTTCATCCTCCACAACAT RT-PCR ANS - R ATGTGCTCAGCAAAAGTTCGT MD15G1215500 MYB114-F GAAGACCTTGTTAGAAGACGACGATATA RT-PCR MYB114-R TATGATCTTGCCGACTGTTGCATAT MD03G1266300 bHLHA-like-F AACTAAGGGCCAAGGTGAAGG RT-PCR bHLHA-like-R CTGCTTATCCTAAATCGTCCTGC MD07G1137500 bHLH33-F ATGTTTTTGCGACGGAGAGAGCA RT-PCR bHLH33-R TAGGCGAGTGAACACCATACATTAAAGG MD09G1193500 MSI4-1F CCAGGCGTGATGTCTCCTTT RT-PCR MSI4-1R GCTGTCTTAGCGGACTGGTT JX162681 MYB10-F ACGCCACCACAAACGTCGTCG RT-PCR MYB10-R GGCGCATGATCTTGGCGACAGT DQ341382 18SR-F GAGCCTGAGAAACGGCTACC RT-PCR 18SR-R GTCACTACCTCCCCGTGTCA Table S2. Transcription factors identified among the differentially regulated genes log2 Ratio Gene ID FDR Annotation (RIT/UIT) MD00G1000500 2.12 0.032445 MYB family transcription factor PHL11 [Pyrus x bretschneideri] MD01G1054800 1.26 0.013987 MYB-related protein MYB4-like [Malus domestica] MD01G1084400 4.51 2.98E-06 MYB-related protein 308-like [Malus domestica] MD01G1144700 1.64 0.001018 transcription factor MYB86-like [Malus domestica] MD01G1155100 2.98 0.006279 transcriptional activator MYB-like [Malus domestica] MD02G1076300 -1.87 1.01E-05
    [Show full text]
  • Physicochemical Properties and Function of Plant Polyphenol Oxidase: a Review'
    PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW' RUHIYE YORUK and MAURICE R. MARSHALL* Institute of Food and Agricultural Sciences Food Science and Human Nutrition Department University of Florida PO Box 1I0720 Gainesville, I.z 3261 1-0720 Received for Publication November 18, 2002 Accepted for Publication January 23, 2003 ABSTRACT Polyphenol oxidase (PPO)-catalyzed browning reactions are of significant importance in the fruit and vegetable industry. These reactions proceeding in many foods of plant origin cause deterioration and loss of food quality. A better knowledge of the factors that influence the action of PPO is imperative in order to control and manipulate its detrimental activity in plant products. This paper presents an overview of the current understanding of the reaction properties, biochemical characteristics and potential physiological roles of PPO in plants. Reaction properties will include general PPO reactions, specificities and molecular mechanisms of these reactions, and methods available to assess PPO activity. Physicochemical properties will evaluate substrate specificity, environ- mental influences such as pH and temperature, multiplicity, latency, and activators and inhibitors of PPO. The discussion will conclude with potential physiological roles of PPO in plants. INTRODUCTION A plethora of studies show that polyphenol oxidase (PPO; 1 ,Zbenzenediol: oxygen oxidoreductase; EC 1.10.3.l), also known as tyrosinase, polyphenolase, phenolase, catechol oxidase, cresolase, or catecholase is widely found in nature (Whitaker 1994, 1996). PPO is typically present in the majority of plant tissues (Vamos-Vigyazo 1981; Zawistowski et al. 1991; Sherman et al. 1991, 1995; ' Florida Agricultural Experiment Station Journal Series No. R-09304 To whom correspondence should be sent.
    [Show full text]
  • Luis Alberto Sayavedra Soto for the Degree of Doctor of Philosophy in Food Science and Technology Presented on October 3, 1983
    AN. ABSTRACT OF THE THESIS OF Luis Alberto Sayavedra Soto for the degree of Doctor of Philosophy in Food Science and Technology presented on October 3, 1983 . Title: Inhibition of Polyphenol Oxidase by Sulfur Dioxide. Abstract approved: r f Dr. Morris W. MontgomefyT Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (S0„) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO.-, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was found to be the most reliable for assaying PPO activity in the presence of S0r> whereas, the oxygen electrode and spectrophotometric methods were not suitable. When PPO was exposed to S0« prior to the substrate addition, it was inhibited irreversibly. Trials to regenerate the PPO activity using extensive dialysis, column chromatcgraphy, and addition of copper salts were not successful. Experiments using Cu(II) and the TNB method to regenerate the activity of the pear PPO apoenzyme that was not exposed to S0„, also showed the turnover between Cu(I) and Cu(II) during the enzyme oxidation of _o -phenols. Increased concentrations of S09 and pH less than 5 enhanced the inhibition of PPO by SO,-,. At pH 4 concentrations greater than 20 ppm completely inhibited 1,000 units of PPO activity almost instantaneously. This suggests SO,, as such as the main foi)rm inhibiting PPO. Kinetic studies confirmed the irreversibility of the inhibition. Purified pear PPO was used to determine binding of 35 S0„ to the enzyme.
    [Show full text]
  • Theoretical Study of the Catalytic Mechanism of Catechol Oxidase
    J Biol Inorg Chem (2007) 12:1251–1264 DOI 10.1007/s00775-007-0293-z ORIGINAL PAPER Theoretical study of the catalytic mechanism of catechol oxidase Mireia Gu¨ell Æ Per E. M. Siegbahn Received: 20 June 2007 / Accepted: 16 August 2007 / Published online: 20 September 2007 Ó SBIC 2007 Abstract The mechanism for the oxidation of catechol Introduction by catechol oxidase has been studied using B3LYP hybrid density functional theory. On the basis of the X-ray Proteins containing copper ions at their active sites are structure of the enzyme, the molecular system investigated usually involved as redox catalysts in a wide range of includes the first-shell protein ligands of the two metal biological processes. Type-3 active-site copper proteins centers as well as the second-shell ligand Cys92. The cycle contain a dicopper core in which both copper ions are starts out with the oxidized, open-shell singlet complex surrounded by three nitrogen donor atoms from histidine 2 2 with oxidation states Cu2(II,II) with a l-g :g bridging residues [1, 2]. A characteristic feature of the proteins with peroxide, as suggested experimentally, which is obtained this active site is their ability to reversibly bind dioxygen at from the oxidation of Cu2(I,I) by dioxygen. The substrate ambient conditions. The Cu(II) ions in the oxy state of of each half-reaction is a catechol molecule approaching these proteins are strongly antiferromagnetically coupled, the dicopper complex: the first half-reaction involves Cu(I) leading to electron paramagnetic resonance (EPR) silent oxidation by peroxide and the second one Cu(II) reduction.
    [Show full text]
  • Characterization of Polyphenol Oxidase in Two Cocoa
    a ISSN 0101-2061 Food Science and Technology DDOI 10.1590/1678-457X.0009 Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil Adrielle Souza Leão MACEDD1, Fátima de Souza RDCHA1, Margareth da Silva RIBEIRD1, Sergio Eduardo SDARES1*, Eliete da Silva BISPD1 Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPD) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPD in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPD activity was determined spectrophotometrically and characterized as the optimal substrate concentration, pH and temperature and the results were correlated with the conditions during the fermentation process. The results showed the specificity and differences between the two cocoa cultivars and between the pulp and seeds of each cultivar. It is suggested that specific criteria must be adopted for each cultivar, based on the optimal PPD parameters, to prolong the period of maximum PPD activity during fermentation, contributing to the improvement of the quality of cocoa beans. Keywords: cocoa; fermentation; enzyme activity; chocolate. Practical Application: To obtain knowledge for future technological interventions during fermentation for the improvement of the quality of raw material in the production of monovarietal chocolates.
    [Show full text]
  • Biomolecules in Disease and Disease Treatment
    University of South Florida Scholar Commons Graduate Theses and Dissertations Graduate School 11-15-2019 The Activity and Structure of Cu2+-Biomolecules in Disease and Disease Treatment Darrell Cole Cerrato University of South Florida Follow this and additional works at: https://scholarcommons.usf.edu/etd Part of the Chemistry Commons Scholar Commons Citation Cerrato, Darrell Cole, "The Activity and Structure of Cu2+-Biomolecules in Disease and Disease Treatment" (2019). Graduate Theses and Dissertations. https://scholarcommons.usf.edu/etd/8628 This Dissertation is brought to you for free and open access by the Graduate School at Scholar Commons. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. The Activity and Structure of Cu2+-Biomolecules in Disease and Disease Treatment by Darrell Cole Cerrato A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Chemistry College of Arts and Sciences University of South Florida Major Professor: Li-June Ming, Ph.D. Randy Larsen, Ph.D. Jianfeng Cai, Ph.D. Yu Chen, Ph.D. Date of Approval: November 4th, 2019 Keywords: Alzheimer’s, beets, bacitracin, oxidative stress, thiabendzole, betanin, phytochemicals, salicylic acid, amyloid Copyright © 2019, Darrell Cole Cerrato DEDICATION I dedicate this to you, Reader. If you are reading this, it is likely that you are family, friends, colleagues, researchers, or someone who is curious about the world we live in. The foundation of studying science is that we rely on each other. We use peer review; we train those that don’t have experience; we advance science based on what was discovered before us.
    [Show full text]
  • Biochemical Properties of Polyphenol Oxidases from Ready-To-Eat Lentil
    foods Article Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning Małgorzata Sikora, Michał Swieca´ * , Monika Franczyk , Anna Jakubczyk , Justyna Bochnak and Urszula Złotek Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland; [email protected] (M.S.); [email protected] (M.F.); [email protected] (A.J.); [email protected] (J.B.); [email protected] (U.Z.) * Correspondence: [email protected]; Tel.: +48-81-4623327; Fax: +48-81-4623324 Received: 12 March 2019; Accepted: 6 May 2019; Published: 7 May 2019 Abstract: Enzymatic browning of sprouts during storage is a serious problem negatively influencing their consumer quality. Identifying and understanding the mechanism of inhibition of polyphenol oxidases (PPOs) in lentil sprouts may offer inexpensive alternatives to prevent browning. This study focused on the biochemical characteristics of PPOs from stored lentil sprouts, providing data that may be directly implemented in improving the consumer quality of sprouts. The purification resulted in approximately 25-fold enrichment of two PPO isoenzymes (PPO I and PPO II). The optimum pH for total PPOs, as well as for PPO I and PPO II isoenzymes, was 4.5–5.5, 4.5–5.0, and 5.5, respectively. The optimal temperature for PPOs was 35 ◦C. Total PPOs and the PPO I and PPO II isoenzymes had the greatest affinity for catechol (Km = 1.32, 1.76, and 0.94 mM, respectively).
    [Show full text]
  • Absence of Polyphenol Oxidase in Cynomorium Coccineum, a Widespread Holoparasitic Plant
    plants Article Absence of Polyphenol Oxidase in Cynomorium coccineum, a Widespread Holoparasitic Plant 1, 2, 1 2 Alessandra Padiglia y , Paolo Zucca y , Faustina B. Cannea , Andrea Diana , Cristina Maxia 2, Daniela Murtas 2 and Antonio Rescigno 2,* 1 Dipartimento di Scienze della vita e dell’ambiente (Disva), Cittadella Universitaria di Monserrato, 09042 Monserrato, Italy; [email protected] (A.P.); [email protected] (F.B.C.) 2 Dipartimento di Scienze biomediche (DiSB), Cittadella Universitaria di Monserrato, 09042 Monserrato, Italy; [email protected] (P.Z.); [email protected] (A.D.); [email protected] (C.M.); [email protected] (D.M.) * Correspondence: [email protected]; Tel.: +39-070-6754516 A. Padiglia and P. Zucca contributed equally to this work. y Received: 3 June 2020; Accepted: 28 July 2020; Published: 30 July 2020 Abstract: Polyphenol oxidase (PPO, E.C. 1.14.18.1) is a nearly ubiquitous enzyme that is widely distributed among organisms. Despite its widespread distribution, the role of PPO in plants has not been thoroughly elucidated. In this study, we report for the absence of PPO in Cynomorium coccineum, a holoparasitic plant adapted to withstand unfavorable climatic conditions, growing in Mediterranean countries and amply used in traditional medicine. The lack of PPO has been demonstrated by the absence of enzymatic activity with various substrates, by the lack of immunohistochemical detection of the enzyme, and by the absence of the PPO gene and, consequently, its expression. The results obtained in our work allow us to exclude the presence of the PPO activity (both latent and mature forms of the enzyme), as well as of one or more genes coding for PPO in C.
    [Show full text]
  • Biochemical and Structural Characterisation of the Copper Containing
    VTT SCIENCE 16 Biochemical and structural characterisation of the IENCE C • copper containing oxidoreductases catechol •S T S E N C oxidase, tyrosinase, and laccase from ascomycete O H I N S O fungi I V Dissertation L • O S G T 16 Catechol oxidase (EC 1.10.3.1), tyrosinase (EC 1.14.18.1), and laccase Y H • R G (EC 1.10.3.2) are copper-containing metalloenzymes. They oxidise I E L S H E G A I substituted phenols and use molecular oxygen as a terminal electron R H C H acceptor. Catechol oxidases and tyrosinases catalyse the oxidation of Biochemical and structural characterisation of the copper containing... p-substituted o-diphenols to the corresponding o-quinones. Tyrosinases also catalyse the introduction of a hydroxyl group in the ortho position of p-substituted monophenols and the subsequent oxidation to the corresponding o-quinones. Laccases can oxidise a wide range of compounds by removing single electrons from the reducing group of the substrate and generate free radicals. The reaction products of these oxidases can react further non-enzymatically and lead to formation of polymers and cross-linking of proteins and carbohydrates, in certain conditions. The work focused on examination of the properties of catechol oxidases, tyrosinases and laccases. A novel catechol oxidase from the ascomycete fungus Aspergillus oryzae was characterised from biochemical and structural point of view. Tyrosinases from Trichoderma reesei and Agaricus bisporus were examined in terms of substrate specificity and inhibition. The oxidation capacity of laccases was elucidated by using a set of laccases with different redox potential and a set of substituted phenolic substrates with different redox potential.
    [Show full text]
  • All Enzymes in BRENDA™ the Comprehensive Enzyme Information System
    All enzymes in BRENDA™ The Comprehensive Enzyme Information System http://www.brenda-enzymes.org/index.php4?page=information/all_enzymes.php4 1.1.1.1 alcohol dehydrogenase 1.1.1.B1 D-arabitol-phosphate dehydrogenase 1.1.1.2 alcohol dehydrogenase (NADP+) 1.1.1.B3 (S)-specific secondary alcohol dehydrogenase 1.1.1.3 homoserine dehydrogenase 1.1.1.B4 (R)-specific secondary alcohol dehydrogenase 1.1.1.4 (R,R)-butanediol dehydrogenase 1.1.1.5 acetoin dehydrogenase 1.1.1.B5 NADP-retinol dehydrogenase 1.1.1.6 glycerol dehydrogenase 1.1.1.7 propanediol-phosphate dehydrogenase 1.1.1.8 glycerol-3-phosphate dehydrogenase (NAD+) 1.1.1.9 D-xylulose reductase 1.1.1.10 L-xylulose reductase 1.1.1.11 D-arabinitol 4-dehydrogenase 1.1.1.12 L-arabinitol 4-dehydrogenase 1.1.1.13 L-arabinitol 2-dehydrogenase 1.1.1.14 L-iditol 2-dehydrogenase 1.1.1.15 D-iditol 2-dehydrogenase 1.1.1.16 galactitol 2-dehydrogenase 1.1.1.17 mannitol-1-phosphate 5-dehydrogenase 1.1.1.18 inositol 2-dehydrogenase 1.1.1.19 glucuronate reductase 1.1.1.20 glucuronolactone reductase 1.1.1.21 aldehyde reductase 1.1.1.22 UDP-glucose 6-dehydrogenase 1.1.1.23 histidinol dehydrogenase 1.1.1.24 quinate dehydrogenase 1.1.1.25 shikimate dehydrogenase 1.1.1.26 glyoxylate reductase 1.1.1.27 L-lactate dehydrogenase 1.1.1.28 D-lactate dehydrogenase 1.1.1.29 glycerate dehydrogenase 1.1.1.30 3-hydroxybutyrate dehydrogenase 1.1.1.31 3-hydroxyisobutyrate dehydrogenase 1.1.1.32 mevaldate reductase 1.1.1.33 mevaldate reductase (NADPH) 1.1.1.34 hydroxymethylglutaryl-CoA reductase (NADPH) 1.1.1.35 3-hydroxyacyl-CoA
    [Show full text]