title: Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds.
abstract: The antibrowning activity of sodium hydrogen sulfite (NaHSO(3)) was compared to that of other sulfur-containing compounds. Inhibition of enzymatic browning was investigated using a model browning system consisting of mushroom tyrosinase and chlorogenic acid (5-CQA). Development of brown color (spectral analysis), oxygen consumption, and reaction product formation (RP-UHPLC-PDA-MS) were monitored in time. It was found that the compounds showing antibrowning activity either prevented browning by forming colorless addition products with o-quinones of 5-CQA (NaHSO(3), cysteine, and glutathione) or inhibiting the enzymatic activity of tyrosinase (NaHSO(3) and dithiothreitol). NaHSO(3) was different from the other sulfur-containing compounds investigated, because it showed a dual inhibitory effect on browning. Initial browning was prevented by trapping the o-quinones formed in colorless addition products (sulfochlorogenic acid), while at the same time, tyrosinase activity was inhibited in a time-dependent way, as shown by pre-incubation experiments of tyrosinase with NaHSO(3). Furthermore, it was demonstrated that sulfochlorogenic and cysteinylchlorogenic acids were not inhibitors of mushroom tyrosinase.
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands.
authors.forename: Tomas F M
authors.initials: TF
authors.lastname: Kuijpers
authors.forename: Carlos-Eduardo
authors.initials: CE
authors.lastname: Narváez-Cuenca
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Vincken
authors.forename: Annewieke J W
authors.initials: AJ
authors.lastname: Verloop
authors.forename: Willem J H
authors.initials: WJ
authors.lastname: van Berkel
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen
mesh_terms: D000363:Agaricales / Q000201:enzymology*; D002726:Chlorogenic Acid / Q000737:chemistry*; D004791:Enzyme Inhibitors / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005656:Fungal Proteins / Q000737:chemistry*; D014442:Monophenol Monooxygenase / Q000737:chemistry*; D010084:Oxidation-Reduction; D013447:Sulfites / Q000737:chemistry; D013457:Sulfur Compounds / Q000737:chemistry*
chemical_list: D004791:Enzyme Inhibitors; D005503:Food Additives; D005656:Fungal Proteins; D013447:Sulfites; D013457:Sulfur Compounds; D002726:Chlorogenic Acid; C569244:sodium hydrogen sulfite; D014442:Monophenol Monooxygenase