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In vitro study of red clover polyphenol oxidase activity, activation, and effect on measured lipase activity and lipolysis.

Authors
  • Van Ranst, G1
  • Fievez, V
  • Vandewalle, M
  • De Riek, J
  • Van Bockstaele, E
  • 1 Institute for Agriculture and Fisheries Research, Unit Plant, Applied Genetics and Breeding, Caritasstraat 21, 9090 Melle, Belgium. , (Belgium)
Type
Published Article
Journal
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society
Publication Date
Aug 12, 2009
Volume
57
Issue
15
Pages
6611–6617
Identifiers
DOI: 10.1021/jf900808p
PMID: 19572544
Source
Medline
License
Unknown

Abstract

The goal of this paper was, first, to study the effect of red clover polyphenol oxidase (PPO) activity on protein-bound phenols and measured lipase activity in vitro and, second, to study the effect of PPO activation, measured as an increase in protein-bound phenols, as a result of degrees of damaging (not damaged, crushed, and freeze/thawed) of red clover before wilting on measured enzyme activity and in vitro lipid metabolism when incubated in a phosphate buffer. There was a positive relation between PPO activity and the occurrence of protein-bound phenols with a concomitant decrease in measured lipase activity, indicating a possibility to a direct inhibition of enzymes as a result of protein-bound phenols. Furthermore, damaging can activate PPO in red clover, measured as an increase in protein-bound phenols during wilting [0.7-20.6 nmol of tyrosine equiv (mg of protein)(-1)], again with a concomitant decrease in measured lipase activity [41.3-20.3 mumol of p-nitrophenyl butyrate (PNPB) min(-1) (mg of protein)(-1)]. Lipid metabolism during incubation of these forages in a phosphate buffer with ascorbic acid was only influenced by damaging when wilted for 24 h, with a lower lipolysis in crushed and freeze/thawed (52.9 and 32.6%, respectively, after 8 h of incubation) material compared to all other treatments (on average 60.4% after 8 h of incubation).

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