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Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod

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Abstract

This study aimed to investigate the profiles change in proanthocyanidins (PAs) catalyzed by polyphenol oxidase (PPO) from lotus seedpod in a model wine system (MWS). Results showed that PAs from lotus seedpod consisted of dimer (74.00 %) and trimer (22.75 %). PPO could tolerate ethanol concentrations below 20 % (v/v). The optimum temperature of PPO activity was 80 °C, and the optimal pH was 9.0. Its molecular weight was approximately 31 kDa, and its secondary structures were α-helix (59.0 %), β-sheet (4.3 %), turns (14.1 %), and random coils (22.6 %). In the MWS, the trimers gradually increased from 22.55 % at 0 h (control) to 100 % at 10 h incubation, while the dimers decreased from 74.33 % (control) to 0 % at 10 h incubation. Moreover, the composition of the precipitate formed at different incubation time points was approximately 16.54 % of monomers, 21.03 % of dimers, and 62.43 % of trimers at 2 h incubation with PPO. The results from this study have provided in vitro evidence for a possible application of PPO in red wine aging.

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Abbreviations

PPO:

Polyphenol oxidase

PAs:

Proanthocyanidins

MWS:

Model wine system

CD:

Circular dichroism spectroscopy

FT-IR:

Fourier transform infrared spectroscopy

SDS-PAGE:

Sodium dodecyl sulfate–polyacrylamide gel electrophoresis

TPC:

Total other phenolic compounds (excluding proanthocyanidins)

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Acknowledgments

This research was supported by the National Natural Science Foundation of China (Project No. 31301578); the Natural Science Foundation of Jiangxi Province (Project No. 20132BAB214002); the Science Foundation of Jiangxi provincial department of education (Project No. GJJ13024); the Free Exploration and the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-TS-200921 and SKLF-MB-201003). All the authors would like to thank for these financial support. Also, the authors would like to thank Dr Deming Gong for editing the manuscript.

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, NO. 235, Nanjing East Road, 330047, Nanchang, Jiangxi, People’s Republic of China

    Xiao-ru Liu, Ru-peng Xie, Ya-wei Fan, Jiang-ning Hu, Ting Luo, Hong-yan Li & Ze-yuan Deng

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  1. Xiao-ru Liu
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  2. Ru-peng Xie
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Correspondence to Ze-yuan Deng.

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Xiao-ru Liu and Ru-peng Xie have contributed equally to this work; they are co-first authors.

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Liu, Xr., Xie, Rp., Fan, Yw. et al. Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod. Eur Food Res Technol 238, 727–739 (2014). https://doi.org/10.1007/s00217-013-2114-7

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  • DOI: https://doi.org/10.1007/s00217-013-2114-7

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