OXIDOREDUCTASES FROM TOMATO FRUIT: INHIBITORY EFFECT OF A FUNGAL GLUCOSE OXIDASE |
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| Authors: | ALBERTO LUIGI BEGLIOMINI GIANFRANCESCO MONTEDORO MAURIZIO SERVILI MAURIZIO PETRUCCIOLI FEDERICO FEDERICI |
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| Affiliation: | Istituto di Industrie Agrarie University of Perugia Via S. Costanzo, 06126 Perugia, Italy;Dipartimento di Biologia Difesa e Biotecnologie Agro-Forestali University of Basilicata Via N. Sauro, 85100 Potenza, Italy;Dipartimento di Agrobiologia e Agrochimica University of Tuscia Via S. Camillo de Lellis, 01100 Viterbo, Italy |
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| Abstract: | Glucose oxidase (GOD) produced by a strain of Penicillium (Penicillium variabile P16) was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD in-hibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD up to ca. 50%. GOD also prevented β-carotene bleaching caused by these enzymes. |
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