Polyphenol oxidase potentials of three wild mushroom species harvested from Liser High Plateau, Trabzon


Colak A. , Şahin E., Yıldırım M. , Sesli E.

FOOD CHEMISTRY, vol.103, no.4, pp.1426-1433, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2006.10.059
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.1426-1433
  • Keywords: Armillaria mellea, Lepista nuda, Hypholoma fasciculare, polyphenol oxidase, mushroom, PARTIAL-PURIFICATION, DIPHENOLASE ACTIVITIES, NUTRITIONAL-VALUE, L., MONOPHENOLASE, GRAPES, FRUITS, DIFFERENTIATION, TYROSINASE, MELANINS

Abstract

Crude enzyme extracts were prepared from Armillaria mellea (A. mellea), Lepista nuda (L. nuda) and Hypholoma fasciculare (H. fasciculare), which were harvested from the Liser High Plateau-Macka (Trabzon, Turkey). The crude polyphenol oxidase (PPO) extracts from each mushroom were highly active against 4-methylcatechol. Native polyacrylamide gel electrophoresis, stained by L-3,4-dihydroxyphenylalanine, showed the polyphenol oxidase potentials. The optimum pH value, for each enzyme, was 7.0. When enzyme extracts were incubated at pH 7.0 for 24 h at 4 degrees C, it was observed that L. nuda and H. fasciculare enzyme activities decreased by about 26% and 18%, respectively, but, A. mellea enzyme activity increased by about 11%. The temperature optima of A. mellea, L. nuda and H. fusciculare were, respectively, 30, 30 and 20 degrees C. Cr3+ and Cu2+ ions inhibited each activity. Also, sodium metabisulphite and ascorbic acid were strong inhibitors of the enzyme activities. (c) 2006 Elsevier Ltd. All rights reserved.