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

• Published in: Food chemistry 2017-07, Vol.227, p.102-110
• Main Authors: Hemachandran, Hridya, Anantharaman, Amrita, Mohan, Sankari, Mohan, Gopalakrishnan, Kumar, D. Thirumal, Dey, Diksha, Kumar, Drishty, Dey, Priyanka, Choudhury, Amrita, George Priya Doss, C., Ramamoorthy, Siva
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Anthocyanins - metabolism; Browning; Catechol Oxidase - chemistry; Catechol Oxidase - metabolism; Color; Cyanidin-3-sophoroside; Garcinia mangostana; Malus - chemistry; Malus - enzymology; Malus - metabolism; Molecular Docking Simulation; Non-competitive; Oxidation-Reduction; Plant Proteins - chemistry; Plant Proteins - metabolism; Polyphenol oxidase; Static quenching
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.01.041

[Display omitted] 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.