title: Oxidative degradation of bisphenol a by crude enzyme prepared from potato.
abstract: When crude enzymes prepared from some vegetables and fruits were incubated with bisphenol A (2,2-bis(4-hydroxyphenyl)propane, BPA) at 37 degrees C, BPA was oxidized by crude enzymes from potato, eggplant, and lettuce. The crude enzyme prepared from potato (Solanum tuberosum) had the strongest oxidative activity for BPA. Its optimal temperature and pH were 40-45 degrees C and 8.0, respectively. More than 95% of BPA was oxidized after the incubation with potato enzyme for 60 min. BPA gave two oxidation products besides insoluble compounds during the oxidation by potato enzyme. The oxidation products were identified to be 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,2-diol and 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,3-diol. Enzymatically oxidized BPA lost the estrogen-like activity to enhance the growth of human breast cancer (MCF-7) cells.
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba, Sendai, Japan 981-8555.
authors.forename: Ying Ji
authors.initials: YJ
authors.lastname: Xuan
authors.forename: Yasushi
authors.initials: Y
authors.lastname: Endo
authors.forename: Kenshiro
authors.initials: K
authors.lastname: Fujimoto
mesh_terms: D001559:Benzhydryl Compounds; D004156:Catechol Oxidase / Q000378:metabolism*; D005638:Fruit / Q000201:enzymology; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction; D010636:Phenols / Q000378:metabolism*; D011198:Solanum tuberosum / Q000201:enzymology*; D013696:Temperature; D014675:Vegetables / Q000201:enzymology; D000098826:Bisphenol A Compounds
chemical_list: D001559:Benzhydryl Compounds; D004156:Catechol Oxidase; D010636:Phenols; C006780:bisphenol A; D000098826:Bisphenol A Compounds