文献类型：期刊文献

英文题名：Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning

作者：Liu, Zebo[1];Ding, Hui[1];Martuscelli, Maria[2,6];Sajid, Saria[3];Hang, Haifeng[1];Mohsin, Ali[1];Zhu, Xiaofeng[1];Sun, Huijie[1];Xia, Jianye[1];Yin, Zhongping[4];Zhuang, Yingping[1];Guo, Meijin[1,5];Wang, Zejian[1,5]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Univ Teramo, Dept Biosci & Food, Agr & Environm Technol, via Balzarini 1, I-64100 Teramo, Italy;[3]Riphah Int Univ, Fac Management Sci, Islamabad 46000, Pakistan;[4]Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China;[5]East China Univ Sci & Technol, POB 329,130 Meilong Rd, Shanghai 200237, Peoples R China;[6]Univ Teramo, via Balzarini 1, I-64100 Teramo, Italy

年份：2024

卷号：193

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20240515460569);WOS:【SCI-EXPANDED(收录号:WOS:001174656900001)】；

基金：Funding This work was supported by the financial support of research projects from the National Key R & D Program of China (grant number: 2021YFC2101000 and 2021YFC2100203) , National Natural Science Foundation of China [grant numbers: 32071471, 22078295 and 22250410275] , and the Fundamental research funds for the central universities (grant number: 222201714024) .

语种：英文

外文关键词：Polyphenol oxidase inhibitor; Saccharomyces cerevisiae extracts; Reduced glutathione; Anti-browning; Molecular docking and dynamics simulation

摘要：Polyphenol oxidase (PPO)-mediated browning can have adverse effects on foods' quality during processing. Therefore, it's important to find natural and efficient PPO-inhibitors. This study investigated the effect and mechanism of yeast (Saccharomyces cerevisiae) extract in preventing PPO-mediated browning. Firstly, 0.5 g L-1 S. cerevisiae extracts [calculated based on reduced glutathione (GSH) concentration] significantly reduced the browning of fresh -cut vegetable and fresh juice. The browning degree decreased by the maximum of 51.92% and 102.20%, respectively. Standard validation suggested that GSH in S. cerevisiae extracts contributed significantly to the anti -browning effect. Secondly, S. cerevisiae extracts showed an IC50 of 0.077 g L-1 against potato -derived PPO using pyrogallol as the optimal substrate. Additionally, GSH displayed non-competitive inhibitory and static quenching effect on PPO. Finally, molecular docking and dynamics simulation demonstrated that GSH in S. cerevisiae extracts could interact with non -active sites of PPO with a binding free energy of -28.53 +/- 6.29 kcal/mol. The binding process was mainly driven by electrostatic interactions and van der Waals forces. These interactions could lead to the generation of stable GSH-PPO-substrate complexes and affect PPO's activity. Therefore, this study revealed new application prospects and laid a theoretical foundation for S. cerevisiae extracts as a PPO inhibitor in the food industry.