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Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors
Year:
2006
Source of publication :
Postharvest Biology and Technology
Authors :
Luzzatto, Tal
;
.
Volume :
39
Co-Authors:
Nerya, O., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel, Fruit Storage Research Laboratory, Kiryat Shmona 10200, Israel
Ben-Arie, R., Fruit Storage Research Laboratory, Kiryat Shmona 10200, Israel
Luzzatto, T., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Musa, R., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Khativ, S., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Vaya, J., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel, Department of Biotechnology and Environmental Science, Tel-Hai Academic College, Israel
Facilitators :
From page:
272
To page:
277
(
Total pages:
6
)
Abstract:
Postharvest browning of Agaricus bisporus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms. Mushroom browning occurs mainly as a result of tyrosinase activity, an enzyme belonging to the polyphenol oxidase (PPO) family and known to be a key enzyme in melanin biosynthesis. An ethanolic extract from licorice roots (Glycyrrhiza glabra) and [3-(2,4-dihydroxyphenyl propionic acid)] (DPPacid) isolated from fig leaves and fruit have been shown to inhibit tyrosinase activity. Adding these inhibitors to sliced mushrooms had a very strong inhibitory effect on browning, but pre-storage immersion of intact mushroom in the licorice extract did not prevent browning after 8 days storage at 4°C. By contrast, treatment with DPPacid at 1 μg/mL reduced browning by half. Measurement of inhibitor uptake by mass spectra (MS) and assay of tyrosinase activity indicated that penetration into the mushroom tissue was inadequate for tyrosinase inhibition. Moreover, DPPacid was found to be unstable in the mushroom tissue and within a short time it was, presumably, metabolised. © 2005 Elsevier B.V. All rights reserved.
Note:
Related Files :
Agaricus bisporus
Basidiomycota
Browning
DPPacid
Glycyrrhiza
Glycyrrhiza glabra
Licorice root extract
PPO
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2005.11.001
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
22778
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:54
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Scientific Publication
Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors
39
Nerya, O., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel, Fruit Storage Research Laboratory, Kiryat Shmona 10200, Israel
Ben-Arie, R., Fruit Storage Research Laboratory, Kiryat Shmona 10200, Israel
Luzzatto, T., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Musa, R., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Khativ, S., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel
Vaya, J., Laboratory of Natural Compounds for Medicinal Use, Migal, Galilee Technological Center, P.O. Box 831, Kiryat Shmona 11016, Israel, Department of Biotechnology and Environmental Science, Tel-Hai Academic College, Israel
Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors
Postharvest browning of Agaricus bisporus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms. Mushroom browning occurs mainly as a result of tyrosinase activity, an enzyme belonging to the polyphenol oxidase (PPO) family and known to be a key enzyme in melanin biosynthesis. An ethanolic extract from licorice roots (Glycyrrhiza glabra) and [3-(2,4-dihydroxyphenyl propionic acid)] (DPPacid) isolated from fig leaves and fruit have been shown to inhibit tyrosinase activity. Adding these inhibitors to sliced mushrooms had a very strong inhibitory effect on browning, but pre-storage immersion of intact mushroom in the licorice extract did not prevent browning after 8 days storage at 4°C. By contrast, treatment with DPPacid at 1 μg/mL reduced browning by half. Measurement of inhibitor uptake by mass spectra (MS) and assay of tyrosinase activity indicated that penetration into the mushroom tissue was inadequate for tyrosinase inhibition. Moreover, DPPacid was found to be unstable in the mushroom tissue and within a short time it was, presumably, metabolised. © 2005 Elsevier B.V. All rights reserved.
Scientific Publication
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