Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence

Konstantina Tsikrika; M. Adilia Lemos; Boon-Seang Chu; David H. Bremner; Graham Hungerford

doi:10.1007/s11947-022-02777-5

Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence

Konstantina Tsikrika^*, M. Adilia Lemos, Boon-Seang Chu, David H. Bremner, Graham Hungerford

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

43 Downloads (Pure)

Abstract

Polyphenol oxidase (PPO) is an enzyme associated with the browning process that can occur from mechanical injury and postharvest storage. Thus, its inactivation to inhibit this process is of great interest to the food industry. Recently a nonthermal technology, high frequency ultrasound (100–1 MHz), has found usage in this aspect. In this work, the application of high-frequency (378 kHz, 583 kHz, 1144 kHz, and 1175 kHz) and low frequency (20 kHz) treatment on a PPO extract (from mushrooms) by monitoring the residual enzymatic activity is described. A control thermal treatment at 40 °C was also performed for comparison purposes. High-frequency inactivation data fitted well using the Weibull model, whereas those obtained upon low frequency followed first-order kinetics. The inactivation rate constant obtained ranged from 0.0054 (20 kHz) to 0.028 min⁻¹ (at 583 kHz). To elucidate changes in the enzyme structure time-resolved spectroscopy of a commercial PPO enzyme model was employed. Results indicated that ultrasound-induced structural changes in PPO, in keeping with the activity behaviour upon sonication.

Original language	English
Pages (from-to)	656-668
Number of pages	13
Journal	Food and Bioprocess Technology
Volume	15
Issue number	3
Early online date	11 Feb 2022
DOIs	https://doi.org/10.1007/s11947-022-02777-5
Publication status	Published - 1 Mar 2022

Keywords

Polyphenol oxidase
Decay associated spectra
Enzyme inactivation
Fluorescence lifetime
Weibull model
High frequency ultrasound

Access to Document

10.1007/s11947-022-02777-5Licence: CC BY

Tsikrika_EffectOfUltrasoundOnTheActivityOfMushroom_Published_2022Final published version, 1.79 MBLicence: CC BY

Cite this

@article{1ec9d321a33642279ecf95d8875595b8,

title = "Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence",

abstract = "Polyphenol oxidase (PPO) is an enzyme associated with the browning process that can occur from mechanical injury and postharvest storage. Thus, its inactivation to inhibit this process is of great interest to the food industry. Recently a nonthermal technology, high frequency ultrasound (100–1 MHz), has found usage in this aspect. In this work, the application of high-frequency (378 kHz, 583 kHz, 1144 kHz, and 1175 kHz) and low frequency (20 kHz) treatment on a PPO extract (from mushrooms) by monitoring the residual enzymatic activity is described. A control thermal treatment at 40 °C was also performed for comparison purposes. High-frequency inactivation data fitted well using the Weibull model, whereas those obtained upon low frequency followed first-order kinetics. The inactivation rate constant obtained ranged from 0.0054 (20 kHz) to 0.028 min−1 (at 583 kHz). To elucidate changes in the enzyme structure time-resolved spectroscopy of a commercial PPO enzyme model was employed. Results indicated that ultrasound-induced structural changes in PPO, in keeping with the activity behaviour upon sonication.",

author = "Konstantina Tsikrika and Lemos, {M. Adilia} and Boon-Seang Chu and Bremner, {David H.} and Graham Hungerford",

note = "Funding Information: The authors would like to thank Abertay R-LINCS for funding this project. Publisher Copyright: {\textcopyright} 2022, The Author(s).",

year = "2022",

month = mar,

day = "1",

doi = "10.1007/s11947-022-02777-5",

language = "English",

volume = "15",

pages = "656--668",

journal = "Food and Bioprocess Technology",

issn = "1935-5130",

publisher = "Springer New York",

number = "3",

}

Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence. / Tsikrika, Konstantina; Lemos, M. Adilia ; Chu, Boon-Seang et al.

In: Food and Bioprocess Technology, Vol. 15, No. 3, 01.03.2022, p. 656-668.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence

AU - Tsikrika, Konstantina

AU - Lemos, M. Adilia

AU - Chu, Boon-Seang

AU - Bremner, David H.

AU - Hungerford, Graham

PY - 2022/3/1

Y1 - 2022/3/1

N2 - Polyphenol oxidase (PPO) is an enzyme associated with the browning process that can occur from mechanical injury and postharvest storage. Thus, its inactivation to inhibit this process is of great interest to the food industry. Recently a nonthermal technology, high frequency ultrasound (100–1 MHz), has found usage in this aspect. In this work, the application of high-frequency (378 kHz, 583 kHz, 1144 kHz, and 1175 kHz) and low frequency (20 kHz) treatment on a PPO extract (from mushrooms) by monitoring the residual enzymatic activity is described. A control thermal treatment at 40 °C was also performed for comparison purposes. High-frequency inactivation data fitted well using the Weibull model, whereas those obtained upon low frequency followed first-order kinetics. The inactivation rate constant obtained ranged from 0.0054 (20 kHz) to 0.028 min−1 (at 583 kHz). To elucidate changes in the enzyme structure time-resolved spectroscopy of a commercial PPO enzyme model was employed. Results indicated that ultrasound-induced structural changes in PPO, in keeping with the activity behaviour upon sonication.

AB - Polyphenol oxidase (PPO) is an enzyme associated with the browning process that can occur from mechanical injury and postharvest storage. Thus, its inactivation to inhibit this process is of great interest to the food industry. Recently a nonthermal technology, high frequency ultrasound (100–1 MHz), has found usage in this aspect. In this work, the application of high-frequency (378 kHz, 583 kHz, 1144 kHz, and 1175 kHz) and low frequency (20 kHz) treatment on a PPO extract (from mushrooms) by monitoring the residual enzymatic activity is described. A control thermal treatment at 40 °C was also performed for comparison purposes. High-frequency inactivation data fitted well using the Weibull model, whereas those obtained upon low frequency followed first-order kinetics. The inactivation rate constant obtained ranged from 0.0054 (20 kHz) to 0.028 min−1 (at 583 kHz). To elucidate changes in the enzyme structure time-resolved spectroscopy of a commercial PPO enzyme model was employed. Results indicated that ultrasound-induced structural changes in PPO, in keeping with the activity behaviour upon sonication.

U2 - 10.1007/s11947-022-02777-5

DO - 10.1007/s11947-022-02777-5

M3 - Article

VL - 15

SP - 656

EP - 668

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

IS - 3

ER -

Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence

Abstract

Keywords

Access to Document

Fingerprint

Cite this