PMID- 36257273
OWN - NLM
STAT- MEDLINE
DCOM- 20221129
LR  - 20221129
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 404
IP  - Pt A
DP  - 2023 Mar 15
TI  - Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and 
      melanosis formation by slightly acid electrolysed water.
PG  - 134580
LID - S0308-8146(22)02542-0 [pii]
LID - 10.1016/j.foodchem.2022.134580 [doi]
AB  - It has been revealed that slightly acid electrolysed water (SAEW) could delay 
      enzymatic browning and melanin formation in food. In this work, 
      multi-spectroscopic methods and UHPLC-Q-TOF-MS were combined to study the 
      underlying reason. The reversible mixed-type inhibition mode of HOCl (main 
      components in SAEW) was determined. The ground state complex formation quenched 
      the intrinsic fluorescence of polyphenol oxidase (PPO) and it was stable at lower 
      temperature. The PPO conformational change (transformation from alpha-helix to 
      beta-sheet) induced by SAEW was confirmed by 3D fluorescence and Circular dichroism 
      (CD) spectrum. Moreover, the driving force of the interaction between HOCl and 
      PPO was hydrogen bond, which was validated by the molecular docking result. 
      Besides, the formation of melanin related compounds including 
      dihydroxyphenylalanine (DOPA), dopaquinone, dopachrome, 
      5,6-dihydroxyindole-2-carboxylic acid (DHICA), 5,6-dihydroxyindole (DHI), and 
      5,6-indolequinone were significantly inhibited by SAEW treatment. These results 
      demonstrated the potential of SAEW as a PPO inhibitor in the food industry.
CI  - Copyright (c) 2022 Elsevier Ltd. All rights reserved.
FAU - He, Yun
AU  - He Y
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore; National University of Singapore 
      (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, 
      Jiangsu 215123, PR China.
FAU - Yeo, Isaac Kang Xing
AU  - Yeo IKX
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore; National University of Singapore 
      (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, 
      Jiangsu 215123, PR China.
FAU - Guo, Chenxi
AU  - Guo C
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore; National University of Singapore 
      (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, 
      Jiangsu 215123, PR China.
FAU - Kai, Yi
AU  - Kai Y
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore; National University of Singapore 
      (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, 
      Jiangsu 215123, PR China.
FAU - Lu, Yuyun
AU  - Lu Y
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore.
FAU - Yang, Hongshun
AU  - Yang H
AD  - Department of Food Science and Technology, National University of Singapore, 
      Science Drive 2, Singapore 117542, Singapore; National University of Singapore 
      (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, 
      Jiangsu 215123, PR China. Electronic address: fstynghs@nus.edu.sg.
LA  - eng
PT  - Journal Article
DEP - 20221012
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - EC 1.10.3.1 (Catechol Oxidase)
RN  - 0 (Melanins)
RN  - 059QF0KO0R (Water)
SB  - IM
MH  - Catechol Oxidase/chemistry
MH  - Melanins
MH  - Water
MH  - *Agaricales
MH  - Molecular Docking Simulation
MH  - *Melanosis
OTO - NOTNLM
OT  - Color
OT  - Conformation change
OT  - Dihydroxyphenylalanine (DOPA)
OT  - Enzymatic browning
OT  - Melanosis
OT  - Molecular docking
OT  - Polyphenol oxidase
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2022/10/19 06:00
MHDA- 2022/11/30 06:00
CRDT- 2022/10/18 18:28
PHST- 2022/06/03 00:00 [received]
PHST- 2022/09/13 00:00 [revised]
PHST- 2022/10/08 00:00 [accepted]
PHST- 2022/10/19 06:00 [pubmed]
PHST- 2022/11/30 06:00 [medline]
PHST- 2022/10/18 18:28 [entrez]
AID - S0308-8146(22)02542-0 [pii]
AID - 10.1016/j.foodchem.2022.134580 [doi]
PST - ppublish
SO  - Food Chem. 2023 Mar 15;404(Pt A):134580. doi: 10.1016/j.foodchem.2022.134580. 
      Epub 2022 Oct 12.