Reversed-phase and size-exclusion chromatography as useful tools in the resolution of peroxidase-mediated (+)-catechin oxidation products

被引:32
作者
López-Serrano, M [1 ]
Barceló, AR [1 ]
机构
[1] Univ Murcia, Dept Plant Biol Plant Physiol, E-30100 Murcia, Spain
关键词
catechins; peroxidase; phenols; enzyme inhibitors;
D O I
10.1016/S0021-9673(01)00817-2
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
The peroxidase-catalysed oxidation of plant phenolics involves one-electron oxidation reactions, and yields unstable mono-radical species, which couple to generate heterogeneous product mixtures of different degrees of polymerisation. One such phenolic susceptible to oxidation by peroxidase is (+)-catechin. Low-pressure chromatography on Sephadex LH-20, using methanol as mobile phase, resolves the main peroxidase-mediated (+)-catechin oxidation products into a dimeric compound (dehydrodicatechin A) and an oligomeric fraction with a polymerisation degree equal or greater than 5. These pure fractions were used to develop rapid high-performance liquid chromatographic methods, both reversed-phase and size-exclusion chromatography for the direct analysis of the peroxidase-mediated (+)-catechin oxidation products. The joint use of both chromatographic systems permitted the qualitative and quantitative identification of the peroxidase-mediated (+)-catechin oxidation products, and can thus be considered as a useful tool for analysing the complex mixtures of natural bioactive plant products synthesized in reactions catalyzed by plant peroxidases. (C) 2001 Elsevier Science BN. All rights reserved.
引用
收藏
页码:267 / 273
页数:7
相关论文
共 14 条
[1]  
BARCELO AR, 2000, ADV PLANT PHYSL, V3, P71
[2]  
Ferrer M.A., 1990, Phytochemical Analysis, V1, P63
[3]   INFLUENCE OF PH ON THE ENZYMATIC OXIDATION OF (+)-CATECHIN IN MODEL SYSTEMS [J].
GUYOT, S ;
CHEYNIER, V ;
SOUQUET, JM ;
MOUTOUNET, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (09) :2458-2462
[4]  
Guyot S, 1996, BIOSCI BIOTECH BIOCH, V60, P1131
[5]   Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase [J].
Guyot, S ;
Vercauteren, J ;
Cheynier, V .
PHYTOCHEMISTRY, 1996, 42 (05) :1279-1288
[6]   Peroxidase-catalyzed generation of catechin oligomers that inhibit glucosyltransferase from Streptococcus sobrinus [J].
Hamada, S ;
Kontani, M ;
Hosono, H ;
Ono, H ;
Tanaka, T ;
Ooshima, T ;
Mitsunaga, T ;
Abe, I .
FEMS MICROBIOLOGY LETTERS, 1996, 143 (01) :35-40
[7]  
Hamada S., 1986, MOL MICROBIOLOGY IMM, P7
[8]   H2O2-mediated pigment decay in strawberry as a model system for studying color alterations in processed plant foods [J].
López-Serrano, M ;
Barceló, AR .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (03) :824-827
[9]   Kinetic properties of (+)-catechin oxidation by a basic peroxidase isoenzyme from strawberries [J].
LopezSerrano, M ;
Barcelo, AR .
JOURNAL OF FOOD SCIENCE, 1997, 62 (04) :676-+
[10]   Role of polyphenol oxidase and peroxidase in the generation of black tea theaflavins [J].
Subramanian, N ;
Venkatesh, P ;
Ganguli, S ;
Sinkar, VP .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (07) :2571-2578