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Caracterização bioquímica da polifenol oxidase (PPO)

Caracterização bioquímica da polifenol oxidase (PPO)

Chandana Mavinakere / Hanumanthappa K. Makari / K. V. Aanjana Devi

65,35 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786209570995
65,35 €
IVA incluido
Disponible

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Sobre IBD

As polifenol oxidases são um grupo de enzimas que a gente encontra bastante em bactérias, fungos, plantas e animais. O estudo foi feito para isolar e caracterizar a polifenol oxidase da fruta Artocarpus altilis (fruta-pão). Nas cloroplastas das plantas, essas enzimas geralmente estão presentes, mas saem desse compartimento durante a senescência ou amadurecimento. Essa enzima é responsável pelo escurecimento de muitas frutas e vegetais, causando prejuízo econômico para os agricultores. Muitos investigadores têm trabalhado na extração e caracterização dessa enzima de diferentes plantas e ainda estão a trabalhar na sua inibição para evitar a perda. Neste projeto, tentámos extrair a enzima polifenol oxidase da polpa da fruta-pão e caracterizá-la. O estudo revelou a presença de polifenol oxidase ativa na polpa de A. altilis, que tem alta especificidade para catecol em comparação com fenol, cuja atividade é perdida pelo TCA, que tem pH ideal de 6 e temperatura ideal de 35 graus Celsius. As técnicas SDS-PAGE e zimografia foram empregadas para determinar o peso molecular da enzima. O relato acima fornece breves insights para pesquisas futuras.

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