POLYPHENOL OXIDASE FROM GLIOCLADIUM VIRENS

Polyphenol oxidase (PPO) was obtained after 48-h cultivation of G. virens in modified Czapek-Dox liquid medium with 2% starch as carbon source. The optimum pH and temperature of PPO was 6.0 and 35^oC, respectively. At 30^oC, the enzyme activity remained unchanged for 6 h, whereas at 35⁰C and 40^oC it lost half of the activity after 3.5 h and 20 min, respectively. The molecular weight of PPO, determined on a basis of native electrophoresis, was 50 kDa. The enzyme showed the greatest affinity towards syringaldazine, also oxidising chlorogenic acid, gallic acid, (-)epicatechin, (+)catechin, catechol, and phloridzin. PPO from G. virens oxidised the phenolic compounds present in apple juice and ascorbic acid was strong inhibitor of this reaction. The anti-oxidant properties of apple juice were shown to decrease to a small degree and only temporarily due to the oxidation by PPO from G. virens.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.