Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibitory Effect of Pine Needle(Pinus densiflora S.) Extract on Potato Polyphenol Oxidase

감자 polyphenol oxidase에 대한 솔잎 추출물의 저해효과

  • 이민경 (동아대학교 식품과학부)
  • Published : 2006.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The inhibitory effect of pine needle (Pinus densiflora S.) on potato polyphenol oxidase (PPO) was investigated. The addition of the pine needle extract exhibited a higher inhibitory effect on the potato polyphenol oxidase activity than that of the citric acid or potassium sorbate. The enzyme activity was strongly inhibited in a pH range of 7.0-8.0. When the incubation time of reaction mixture was increased, the potato polyphenol oxidase activity was markedly inhibited. The pine needle extract inhibited the potato polyphenol oxidase non-competitively. And also the pine needle extract subjected to a heat treatment at $100^{\circ}C$ for 10 min or to an acid treatment at pH 2.0, 3.0, and 4.0 for 3 hours still retained inhibitory effect on potato polyphenol oxidase.

감자 polyphenol oxidase에 대한 솔잎 추출물의 저해효과가 조사 되었다. 솔잎 추출물은 anti-browning agents인 potassium sorbate나 citric acid보다도 더 강한 저해효과 를 나타냈으며 pH 7.0-8.0 사이에서 가장 강력한 저해효과가 있음을 알 수 있었다. 또한 반응시간이 증가 할수록 감자 polyphenol oxidase 활성은 현저하게 저해 되었으며 솔잎 추출물은 감자 polyphenol oxidase에 대해 비경쟁적인 저해를 하는 것으로 나타났다. 솔잎 추출물은 $100^{\circ}C$ 에서 10분간 열처리시에도 안정 하였으며 pH 2.0, 3.0, 4.0에서 3시간 처리시에도 여전히 감자 polyphenol oxidase 에 대한 저해효과를 보유하고 있어서 산과, 열에 비교적 안정한 물질임을 알 수 있었다.

Keywords

References

  1. Aydemir, T. 2004. Partial ptrification and characterization of polyphenol oxidase from artichoke heads. Food Chemistry 87, 59-67 https://doi.org/10.1016/j.foodchem.2003.10.017
  2. Dudley, E. D. and J. H. Hotchkiss. 1989. Cysteine as an inhibitor of polyphenol oxidase. Journal of Food Biochemistry 13, 65-75 https://doi.org/10.1111/j.1745-4514.1989.tb00385.x
  3. Erat, M., H. Sakiroglu, and O. I. Kufrevioglu. 2006. Purification and characterization of polyphenol oxidase from Ferula sp. Food Chemistry 95, 503-508 https://doi.org/10.1016/j.foodchem.2005.01.044
  4. Golan-Goldhirsh, A. and J. R. Whitaker. 1984. Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase. Journal of Agricultural and Food Chemistry 32, 1003-1009 https://doi.org/10.1021/jf00125a013
  5. Jang, M. S., A. Sanada, H. Ushio, M. Tanaka, and T. Ohshima. 2002. Inhibitory effects of 'Enokitake' mushroom extracts on polyphenol oxidase and prevention of apple browning. Lebensmittel-Wissenschaft und-Technologie 35, 697-702 https://doi.org/10.1006/fstl.2002.0937
  6. Kim, M. J., C. Y. Kim, and I. Park. 2005. Prevention of enzymatic browning of pear by onion extract. Food Chemistry 89, 181-184 https://doi.org/10.1016/j.foodchem.2004.02.018
  7. Kim, Y. S. and D. H. Shin. 2005. Volatile components and antibacterial effects of pine needle extracts. Food Microbiology 22, 37-45 https://doi.org/10.1016/j.fm.2004.05.002
  8. Korea Food & Drug Administration. 1997. An Illustrated Guide to Medicinal Plants. Woojin Pub. Co, Seoul, Korea. pp. 95
  9. Lee, M. K., Y. M. Kim, N. Y. Kim, G. N. Kim, S. H. Kim, K. S. Bang, and I. Park. 2002. Prevention of browning in potato with a heat-treated onion extract. Bioscience Biotechnology and Biochemistry 66, 856-858 https://doi.org/10.1271/bbb.66.856
  10. Lee, M. K. and I. Park. 2001. Prevention of browning in mushroom by onion extract. Journal of Food Science and Nutrition 6, 16-18
  11. Leung, A. Y. 1996. Encyclopedia of Common Natural Ingredients, Wiley, NY, pp. 419
  12. Matuschek, E. and U. Svanberg. 2005. The effect of fruit extracts with polyphenol oxidase activity on the in vitro accessibility of iron in high-tannin sorghum. Food Chemistry 90, 765-771 https://doi.org/10.1016/j.foodchem.2004.06.002
  13. Park, J. K. 1984. Encyclopedia of Chinese Medicine, Gumpark, Seoul, South Korea, pp.21
  14. Robert, C. F. S., E. M. Pedro, S. C. Merce, and M. B. Olga. 2002. Kinetics of polyphenol oxidase activity inhibition and browning of avocado puree preserved by combined methods. Journal of Food Engineering 55, 131-137 https://doi.org/10.1016/S0260-8774(02)00027-4
  15. Sapers, G. M. and M. A. Ziolkowski. 1987. Comparison of erythorbic and ascorbic acids as inhibitors of enzymatic browning in apple. Journal of Food Science 52, 1732-1733 https://doi.org/10.1111/j.1365-2621.1987.tb05917.x
  16. Taylor, S. L. and R. K. Bush. 1986. Sulfites as food ingredients. Food Technology 40, 47-52
  17. Zauberman, G., R. Ronen, M. Akerman, A. Weksler, I. Rot. and Y. Fuch. 1991. Postharvest retention of the red color of litchi fruit pericarp. Scientia Horticulturae 47, 89-97 https://doi.org/10.1016/0304-4238(91)90030-3
  18. Zhou, H. and V. Feng. 1991. Polyphenol oxidase from Yali pears(Pyrus bretschneideri). Journal of the science of Food and Agriculture 57, 307-313 https://doi.org/10.1002/jsfa.2740570302