Home About us Contact
|
Home About us Contact | ||
|
|
||
LOX Activity (lox + activity)
Selected AbstractsCitrus abscission and Arabidopsis plant decline in response to 5-chloro-3-methyl-4-nitro-1H -pyrazole are mediated by lipid signallingPLANT CELL & ENVIRONMENT, Issue 11 2005FERNANDO ALFEREZ ABSTRACT The compound 5-chloro-3-methyl-4-nitro-1H -pyrazole (CMNP) is a pyrazole-derivative that induces abscission selectively in mature citrus (Citrus sinensis) fruit when applied to the canopy and has herbicidal activity on plants when applied to roots. Despite the favourable efficacy of this compound, the mode of action remains unknown. To gain information about the mode of action of CMNP, the effect of application to mature citrus fruit and Arabidopsis thaliana roots was explored. Peel contact was essential for mature fruit abscission in citrus, whereas root drenching was essential for symptom development and plant decline in Arabidopsis. CMNP was identified as an uncoupler in isolated soybean (Glycine max) mitochondria and pea (Pisum sativum) chloroplasts and an inhibitor of alcohol dehydrogenase in citrus peel, but not an inhibitor of protoporphyrinogen IX oxidase. CMNP treatment reduced ATP content in citrus peel and Arabidopsis leaves. Phospholipase A2 (PLA2) and lipoxygenase (LOX) activities, and lipid hydroperoxide (LPO) levels increased in flavedo of citrus fruit peel and leaves of Arabidopsis plants treated with CMNP. An inhibitor of PLA2 activity, aristolochic acid (AT), reduced CMNP-induced increases in PLA2 and LOX activities and LPO levels in citrus flavedo and Arabidopsis leaves and greatly reduced abscission in citrus and delayed symptoms of plant decline in Arabidopsis. However, AT treatment failed to halt the reduction in ATP content. Reduction in ATP content preceded the increase in PLA2 and LOX activities, LPO content and the biological response. The results indicate a link between lipid signalling, abscission in citrus and herbicidal damage in Arabidopsis. [source] LIPOXYGENASE ACTIVITY IN PRICKLY PEAR FRUIT (OPUNTIA FICUS INDICA [L.] MILL.JOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2010CACTACEAE) ABSTRACT Prickly pear LOX activity was detected in the membrane fractions of the fruit extracts at various stages of ripening. LOX specific activity was very low in the fruit of wild plants at the green stage (0.49 ± 0.04) and increased with fruit ripening, more than doubling in the ripened fruit (1.22 ± 0.06). Moreover, it was not influenced by the cultivar, whereas it was considerably increased (13.3 ± 1.4) by agronomic processes to which prickly pear plants are submitted to improve the organoleptic properties of fruits. The apparent molecular mass of the enzyme was estimated to be 96 kDa. The enzyme had an optimum pH value of 5.5 and a clear specificity for linolenic acid, which was oxidized at a rate one and a half times that of linoleic acid, under the same reaction conditions. The involvement of prickly pear LOX in the flavor biosynthesis of the fruit is supposed. PRACTICAL APPLICATIONS Over the last decade in particular, prickly pear fruits have been widely used as food, not only the whole fruit but also processed to make juices, jams and liquors popular the world over. Prickly pear production has therefore risen considerably and consequently both the labor force employed and revenues generated have increased. For those engaged in this sector it is therefore a prime objective to maximise the profile and thereby profitability of the fruit. It is here that our research into lipoxygenase activity can play a part, as it is known that this enzyme is responsible for the organoleptic properties of fruits and vegetables. The results are presented below. The relationship between lipoxygenase specific activity and specific agronomic processes utilized to improve the fruit quality is also addressed. [source] KINETICS OF SOYBEAN LIPOXYGENASES ARE RELATED TO pH, SUBSTRATE AVAILABILITY AND EXTRACTION PROCEDURESJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2008VERONICA S. CHEDEA ABSTRACT The kinetic patterns of pure soy lipoxygenase LOX-1 and crude or defatted soybean extracts containing LOX isoenzymes (LOX-1, LOX-2 and LOX-3) were studied by UV spectrometry at 234 and 280 nm, depending on their extraction and measurement conditions. Different pHs (from 6.0 to 9.0), corresponding to specific activation of LOX isoenzymes and the ratios of enzyme protein per substrate were used in order to evaluate the enzyme rates, as indicators of its affinity for substrate in different environments. The crude soy extract contained mainly LOX-1 activity (measured at 234 nm, at pH 9.0) and LOX-3, in an approximate ratio of 3:1. The LOX-2 activity was very low. The defatted extracts buffered at pH 6.8 and 7.1 showed a low LOX-1 and LOX 2 activity, but mostly LOX-3 activity (measured at 280 nm, at pH 7.1), with a mirror-type relation between the enzyme/substrate ratio and their enzymatic specific activity. The results suggest that defatting inhibits specifically the LOX-1 activity and indicate the possibility to modulate LOX activity by modifications of enzyme/substrate ratios and modifications of pH in the enzyme environment. PRACTICAL APPLICATIONS Because of the specific kinetic behaviors of the three different LOXs found in crude soy extracts involved in off-flavor generation, one can modulate the inhibition of these isoenzymes during soybean processing. Our experiments showed that pH variation could be a simple solution to inhibit the LOX isoenzymes, and therefore, the off-flavor generation. From the analytical point of view, the techniques described in this article are designed to be as simple as possible, and easy to use at large-scale level in food industry (food chain control). The idea is to minimize the number of separate chemical manipulations and, thereby, minimize errors. These studies can offer the background of further inhibition experiments in vitro using natural extracts. The LOX inhibition by natural antioxidants is related as well to pH and other factors influencing the enzyme's activity; this idea can be also valorized practically in the future. [source] Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and CarrotsJOURNAL OF FOOD SCIENCE, Issue 1 2002E.F. Morales-Blancas ABSTRACT: Thewermal inactivation curves for peroxidase (POD) and lipoxygenase (LOX) in broccoli (florets), green asparagus (tip and stem), and carrots (cortex and core) extracts were determined in the range of 70 to 95 °C for 0 to 600 s. The capillary tube method was used to obtain quasi-isothermal conditions. The kinetics of both enzymes showed a biphasic first-order model, while at 70 °C, LOX in asparagus showed a monophasic first-order behavior. LOX activity was not detected for carrots. Kinetic parameters, k and Ea, were determined for heat-labile and heatresistant isoenzyme fractions. Additionally, initial and residual activities for both enzymes within tissue sections showed a different distribution and heat stability. [source] Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal oliveJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2003Lourdes Gallardo-Guerrero Abstract Lipoxygenase (LOX) activity and chloroplast pigment content were monitored during fruit growth in Gordal and Manzanilla olive varieties (Olea europaea regalis and Olea europaea pomiformis respectively). At all growth stages, LOX activity was greater in Gordal than in Manzanilla, and in both varieties, enzymatic activity peaks coincided with the maximum presence of oxidised chlorophyll pigments in the fruits. The higher lipid peroxidation potential measured directly in vitro and indirectly in vivo in the Gordal variety and its correspondence with higher contents of oxidised catabolites of chlorophyll suggested a greater tendency and sensitivity of this variety to oxidative processes. This could also explain the high organelle disorganisation levels reached during industrial processing of the fruit, allowing the formation of copper,chlorophyll complexes associated with the green staining alteration that affects Gordal olives. Copyright © 2003 Society of Chemical Industry [source] Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities, and on the composition of some volatile compounds of Gewürztraminer grapes dehydrated under controlled and uncontrolled thermohygrometric conditionsAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 3 2007L. CHKAIBAN ABSTRACT Gewürztraminer grapes with a sugar content of around 212 g/L (21.7oBrix) were dried at 17oC, 40% relative humidity and 1.5 m/sec air flow in a 300 L thermo-conditioned tunnel. Control grapes were dried traditionally in a window ventilated room, under uncontrolled environmental conditions varying with outside climate. Tunnel-dried grapes reached the desired sugar concentration (305 g/L, 29.5oBrix) in 17 days, loosing 36% of their weight. Control grapes lost only 22% of their weight and grey mould developed in several bunches at the last sampling. Titratable acidity decreased for tunnel-dried and control grapes from 6.5 g/L to 4 g/L and 5 g/L, respectively. Lipoxygenase (LOX) activity declined in both samples from 120 to 90 U/mg protein dw, with a subsequent significant increase after 20% weight loss in tunnel-treated grapes while the control grapes showed a small peak (150 U/mg protein dw) at 13% weight loss. Six carbon compound evolution showed a loose correlation with LOX activity. Alcohol dehydrogenase specific activity and the concentrations of ethanol and of acetaldehyde plus ethyl acetate showed fluctuating patterns of change, with the evolution of these three variables showing similarity, particularly evident in the tunnel-dried grapes. Carotenoids declined significantly, to increase slightly at the end of the experiment in both samples, with the decline more rapid in the control grapes. Traditional, uncontrolled conditions, did not permit constant dehydration, and provoked a rapid stress to the berries (10% of weight loss). Controlled conditions permitted uniform dehydration, postponed water stress, giving a higher quality product without loss of berries. [source] | ||||||||||