Inhibition by carboxylic acids of an o-diphenol oxidase from Prunus avium fruits.

doi:10.1002/JSFA.2740250306

Paper

Inhibition by carboxylic acids of an o-diphenol oxidase from Prunus avium fruits.

Published Mar 1, 1974 · P. Pifferi, Luciano Baldassari, R. Cultrera

Journal of the science of food and agriculture

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61

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0

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Abstract

Aromatic carboxylic acids strongly inhibited 4-methylcatechol oxidation by an o-diphenol oxidase extracted from sweet cherry fruits (Prunus avium). Esterification of the acids decreased their inhibitory strength. Inhibitors containing the benzene nucleus showed a greater effectiveness than the corresponding aliphatic and heterocyclic compounds (except 2-naphthalenecarboxylic acid). Similar inhibitory effects were observed by replacing the benzene ring with a highly unsaturated open chain. The inhibitory properties of benzoic acid, cinnamic acid, p-coumaric acid and 3,4-dihydroxybenzoic acid were investigated. It is proposed that the catalytic and inhibitory sites are close together in the enzyme molecule.

In Vitro Study

Study Snapshot

Aromatic carboxylic acids effectively inhibit o-diphenol oxidase from sweet cherry fruits, suggesting that the catalytic and inhibitory sites are close together in the enzyme molecule.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Inhibition by carboxylic acids of an o-diphenol oxidase from Prunus avium fruits.

References

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