Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase

Begliomini, A.L.; Montedoro, G.; Servili, M.; Petruccioli, M.; Federici, F.

Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase

1995

Begliomini, A.L. | Montedoro, G. | Servili, M. | Petruccioli, M. | Federici, F.

Glucose oxidase (GOD) produced by a strain of Penicillium (Penicillium variabile P16) was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD inhibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD up to ca. 50%. GOD also prevented beta-carotene bleaching caused by these enzymes.

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