Phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity by a new in vitro assay method in berry fruits

被引：17

作者：

Flores, Gema ^{[1
]}

De la Pena Moreno, Fernando ^{[1
]}

Patricia Blanch, Gracia ^{[1
]}

Ruiz del Castillo, Maria Luisa ^{[1
]}

机构：

[1] CSIC, Inst Ciencia & Tecnol Alimentos & Nutr, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2014年 / 153卷

关键词：

Phenylalanine ammonia-lyase; Flavanone; 3; beta-hydroxylase; Flavonol synthase; Enzyme activity; Berry; DIETARY FLAVONOIDS; PETUNIA-HYBRIDA; CONVERSION; EXPRESSION; DIHYDROFLAVONOLS; ANTHOCYANINS; PURIFICATION; VEGETABLES; STRAWBERRY; QUERCETIN;

D O I：

10.1016/j.foodchem.2013.12.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An HPLC method for the determination of phenylalanine ammonia-lyase, flavanone 3 beta-hydroxylase and flavonol synthase enzyme activity is proposed. This method is based on the determination of the compounds produced and consumed on the enzymatic reaction in just one chromatographic analysis. Optimisation of the method considered kinetic studies to establish the incubation time to perform the assay. The method here described proved to be an interesting approach to measure the activities of the three enzymes simultaneously increasing the rapidity, selectivity and sensitivity over other exiting methods. The enzyme activity method developed was applied to strawberry, raspberry, blackberry, redcurrant and blackcurrant fruits. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：130 / 133

页数：4

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