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Polyphenol oxidase activity and protein complexing in damaged red clover herbage

Published online by Cambridge University Press:  23 November 2017

M.R.F. Lee*
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, Ceredigion, United Kingdom
F.R. Minchin
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, Ceredigion, United Kingdom
A.L. Winters
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, Ceredigion, United Kingdom
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Extract

The level of red clover polyphenol oxidase (PPO) activity can be greatly increased following cell damage. This is probably due to activation of latent PPO by quinone products of phaselic acid produced by the constitutive active PPO, which is normally at a much lower level than the latent PPO. This “self activation” of PPO following tissue damage could act as an indicator of the level of tissue damage in a conditioned red clover crop. This study investigated a range of tissue damage levels with the PPO activation state and activation with bound-phenol formation in an attempt to correlate degree of cell damage with PPO activity.

Type
Theatre Presentations
Copyright
Copyright © The British Society of Animal Science 2008

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References

Robert, C.M., Cadet, F.R., Rouch, C.C., Pabion, M., Richard-Forget, F. 1995. Kinetic study of the irreversible thermal deactivation of palmito (Acanthophoenix rubra) polyphenol oxidase and effect of pH. J. Sci. Food Chem. 43:1143–1150 Google Scholar
Winters, A.L., Minchin, F.R. 2005. Modification of the Lowry assay to measure proteins and phenols in covalently bound complexes. Analytical Biochem. 326: 43–48.Google Scholar