title: Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis.
abstract: Cut lettuce stored at 4 degrees C gradually turned brown on the cut section after several days of storage. Three factors for enzymatic browning, the polyphenol content, polyphenol oxidase activity, and phenylalanine ammonia-lyase (PAL) activity, were examined during the cold storage of cut lettuce. A relationship between the browning and PAL activity was apparent. We tried to prevent this browning by using the two enzyme inhibitors, 2-aminoindane-2-phosphonic acid (AIP), an inhibitor of the phenylpropanoid pathway, and glyphosate, an inhibitor of the shikimate pathway. AIP and glyphosate significantly inhibited the browning of cut lettuce. The polyphenol content and PAL activity were both reduced by the treatment with AIP. These results show that regulating the biosynthesis of polyphenols is essential to prevent the browning of cut lettuce.
authors: Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
authors: H
authors: H
authors: Hisaminato
authors: M
authors: M
authors: Murata
authors: S
authors: S
authors: Homma
mesh_terms: D004156:Catechol Oxidase / Q000037:antagonists & inhibitors / Q000378:metabolism; D004791:Enzyme Inhibitors / Q000494:pharmacology; D005419:Flavonoids; D018545:Lactuca / Q000201:enzymology / Q000378:metabolism; D010636:Phenols / Q000037:antagonists & inhibitors* / Q000378:metabolism; D010650:Phenylalanine Ammonia-Lyase / Q000037:antagonists & inhibitors / Q000378:metabolism*; D011108:Polymers / Q000378:metabolism; D059808:Polyphenols
chemical_list: D004791:Enzyme Inhibitors; D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D004156:Catechol Oxidase; D010650:Phenylalanine Ammonia-Lyase