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Inactivation of Coprinus cinereus peroxidase during the oxidation of various phenolic compounds originated from lignin

Paper ID Volume ID Publish Year Pages File Format Full-Text
17872 42702 2009 6 PDF Available
Title
Inactivation of Coprinus cinereus peroxidase during the oxidation of various phenolic compounds originated from lignin
Abstract

In this study, the inactivation of Coprinus cinereus peroxidase (CiP) during the oxidation of various phenolic compounds originating from lignin was investigated. The CiP was significantly inactivated during the oxidation of phenolic compounds, such as vaniline, p-coumaric acid, 2,6-dimethoxy phenol, 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde, p-cresol, m  -cresol and phenol. Conversely, the CiP nearly maintained its initial activity for the oxidation of syringic acid, vanillic acid and ferulic acid. Hydrogen peroxide affected the CiP inactivation, while the polymerized reaction product hardly affected the CiP inactivation. The thermodynamic parameter (ΔΔGf298K0) and turnover capacity (ΔS/ΔE  ) were adapted to explain the CiP inactivation due to covalent bonding between the enzyme and phenolic compounds. In the cases of syringic acid, vanillic acid and ferulic acid, which maintained high residual CiP activities after reaction, the ΔΔGf298K0 were more negative and the turnover capacities were higher than the other values. This means that these compounds prefer to form a dimer rather than an enzyme–phenolics complex. Among the inactivation factors, the formation of covalent bonding between the enzyme and phenolic radicals was concluded to be the main mechanism for the inactivation of CiP. The new thermodynamic parameter (ΔΔGf298K0) used in this study could help to quantitatively show the reaction tendency of phenolic compounds to form a dimer or covalent bonding with the enzyme, which could be used to predict the degree of CiP inactivation.

Keywords
Peroxidase; CiP; Phenolics; Inactivation; Turnover capacity; Covalent bonding
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Inactivation of Coprinus cinereus peroxidase during the oxidation of various phenolic compounds originated from lignin
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 45, Issue 2, 7 August 2009, Pages 150–155
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us