Department of Agronomy, University of Kentucky, Lexington, Kentucky 40506.
Plant Physiol. 1969 Feb;44(2):199-204. doi: 10.1104/pp.44.2.199.
The change in polyphenol content in the primed leaves of burley, flue-cured, and Turkish tobaccos during air-curing was related to the activities and isozymes of polyphenol oxidase and peroxidase. The quantity of chlorogenic acid was rapidly reduced during the first week of curing. The decrease in rutin content during curing was less significant, especially when the concentration of chlorogenic acid was high in leaf tissues. This result was further confirmed by in vitro assays with partially purified tobacco polyphenol oxidase.The polyphenol oxidase activity did not differ at any stage of curing in the 3 tobaccos. When the activity was measured by the oxidation of 3,4-dihydroxyphenylalanine it rose rapidly during the first day of curing and then decreased sharply so that in the fully cured leaf only 15% activity remained. The increase in activity was not observed when chlorogenic acid was used as the substrate. A similar level of peroxidase activity was found in the 3 tobaccos before curing. Peroxidase activities increased rapidly during the first 24 hr of curing, declined thereafter, and remained highest in the flue-cured tobacco, less in the Turkish line, and least in the burley at the end of curing process.By polyacrylamide gel block electrophoresis, 10 peroxidase isozyme bands, 2 cationic and 8 anionic, appeared identical in all 3 tobaccos. When catechol replaced benzidine-2 HCl as the electron donor, 1 cationic and 2 anionic peroxidase isozymes did not form. Of interest is that the same 10 peroxidase isozyme bands also exhibited polyphenol oxidase activities when treated with 3,4-dihydroxyphenylalanine or chlorogenic acid. Results suggest that in the crude tobacco leaf extract the peroxidase and polyphenol oxidase may associate as protein complexes, and peroxidase isozymes may differ in electron-donor requirements. Isozyme patterns for both oxidases at various curing intervals differed only quantitatively.
在调制过程中,白肋烟、烤烟和土耳其烟草的预烤叶片中多酚含量的变化与多酚氧化酶和过氧化物酶的活性和同工酶有关。在调制的第一周,绿原酸的数量迅速减少。在调制过程中,芦丁含量的下降不那么明显,尤其是在叶片组织中绿原酸浓度较高时。这一结果进一步通过用部分纯化的烟草多酚氧化酶进行的体外测定得到证实。在 3 种烟草中,在调制的任何阶段,多酚氧化酶的活性都没有差异。当用 3,4-二羟基苯丙氨酸的氧化来测量活性时,它在调制的第一天迅速上升,然后急剧下降,以至于在完全调制的叶片中仅残留 15%的活性。当使用绿原酸作为底物时,没有观察到活性的增加。在调制前,3 种烟草中的过氧化物酶活性相似。过氧化物酶活性在调制的头 24 小时内迅速增加,此后下降,并在烤烟中保持最高,在土耳其烟草中较低,在调制结束时在白肋烟中最低。通过聚丙烯酰胺凝胶块电泳,在所有 3 种烟草中都出现了 10 种过氧化物酶同工酶带,2 种阳离子和 8 种阴离子。当儿茶酚取代联苯胺-2 HCl 作为电子供体时,1 种阳离子和 2 种阴离子过氧化物酶同工酶没有形成。有趣的是,当用 3,4-二羟基苯丙氨酸或绿原酸处理时,相同的 10 种过氧化物酶同工酶带也表现出多酚氧化酶活性。结果表明,在粗烟草叶提取物中,过氧化物酶和多酚氧化酶可能作为蛋白质复合物结合,而过氧化物酶同工酶在电子供体要求上可能有所不同。两种氧化酶在不同调制间隔的同工酶模式仅在数量上有所不同。