title: Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.
abstract: The inhibitory effect and associated mechanisms of salicylic acid (SA) on the browning of fresh-cut Chinese chestnut were investigated. Shelled and sliced chestnuts were immersed in different concentrations of an SA solution, and the browning of the chestnut surface and interior were inhibited. The activities of polyphenol oxidase (PPO) and peroxidase (POD) extracted from chestnuts were measured in the presence and absence of SA. SA at concentrations higher than 0.3g/L delayed chestnut browning by significantly inhibiting the PPO activity (P<0.01), and the POD activity was not significantly affected (P>0.05). The binding and inhibition modes of SA with PPO and POD, determined by AUTODOCK 4.2 and Lineweaver-Burk plots, respectively, established SA as a competitive inhibitor of PPO.
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Dan
authors.initials: D
authors.lastname: Zhou
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: Beijing Center for Physical and Chemical Analysis, Beijing 100089, China.
authors.forename: Yanwen
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Junfeng
authors.initials: J
authors.lastname: Fan
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn.
authors.forename: Jie
authors.initials: J
authors.lastname: Ouyang
mesh_terms: D004156:Catechol Oxidase / Q000037:antagonists & inhibitors* / Q000378:metabolism; D004791:Enzyme Inhibitors / Q000737:chemistry*; D029962:Fagaceae / Q000737:chemistry* / Q000187:drug effects / Q000201:enzymology*; D005638:Fruit / Q000737:chemistry / Q000187:drug effects / Q000201:enzymology; D062105:Molecular Docking Simulation; D010084:Oxidation-Reduction; D009195:Peroxidase / Q000037:antagonists & inhibitors / Q000378:metabolism; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism; D020156:Salicylic Acid / Q000737:chemistry*
chemical_list: D004791:Enzyme Inhibitors; D004156:Catechol Oxidase; D009195:Peroxidase; D010650:Phenylalanine Ammonia-Lyase; D020156:Salicylic Acid
keywords: Chinese chestnut; Competitive inhibitor; Enzymatic browning; Peroxidase; Polyphenol oxidase; Salicylic acid; Salicylic acid (PubChem CID: 338)