아미노산류가 들깨잎 폴리페놀 옥시다제 활성저해에 미치는 영향

Effects of Amino Acids on the Inhibition of Polyphenol Oxidase Activity from Perillae Folium

Characterization of Polyphenol oxidase (PPO) in Perillae Folium, particullarly inhibitor studies were investigated. This enzyme was stable at pH 5.0 and the residual activity of PPO at >or= ph 5.5 was estimated to be very low. PPO activity was decreased slightly by adding amino acid with catechol as a substrate, particullary PPO activity was inhibited markedly by cystein, histidine, lysine and arginine. In the absorption spectra of the product formed when catechol was oxidized by PPO, with a ramdamax at 410nm, the peak shifted toward ramdamax 520nm by addition of L-proline. At relatively low concentrations(10-3M), sulfite and dithiothreithol completely inhibited PPO activity. Inhibition of PPO activity by amino acids and inhibitors increased or decreased depending on the pH used to measure it