Gazi University, Vocational High School of Health Services, Ankara, Turkey.
Food Chem. 2013 Jan 1;136(1):164-9. doi: 10.1016/j.foodchem.2012.07.119. Epub 2012 Aug 7.
In the present study, six cyanobacteria isolates were evaluated for the PAL enzyme activity, and their methanol extracts were assessed for the total phenolic amount and other antioxidant parameters. Synechocystis sp. BASO444 and Synechocystis sp. BASO673 isolates with high levels of total phenols (66.0±1.2μg/mg, 78.1±1.8μg/mg, respectively) also showed high levels of PAL activities (20.5±3.1U/mg protein, 17.2±2.3U/mg protein, respectively) and strong antioxidant activities. To understand the effect of l-phenylalanine (l-phe) on the PAL activity, total phenolic amount, and phenolic constituents, isolates were evaluated with 100mg/l l-phe. While PAL activities exhibited no significant change with l-phe addition, total phenolic amount of the isolates significantly increased. HPLC analysis revealed gallic acid, trans-cinnamic acid, p-coumaric acid, and ferulic acid as the main compounds. Results suggested that the two isolate mights be an important source for the l-phe inducible phenolic compounds.
在本研究中，评估了六种蓝藻分离物的 PAL 酶活性，并评估了它们的甲醇提取物的总酚含量和其他抗氧化参数。总酚含量较高的集胞藻 BASO444 和 BASO673 分离物（分别为 66.0±1.2μg/mg 和 78.1±1.8μg/mg）也表现出较高的 PAL 活性（分别为 20.5±3.1U/mg 蛋白和 17.2±2.3U/mg 蛋白）和较强的抗氧化活性。为了了解 l-苯丙氨酸（l-phe）对 PAL 活性、总酚含量和酚类成分的影响，用 100mg/l l-phe 评估了分离物。虽然 PAL 活性的增加没有明显变化，但分离物的总酚含量显著增加。HPLC 分析显示，没食子酸、反式肉桂酸、对香豆酸和阿魏酸是主要化合物。结果表明，这两种分离物可能是 l-phe 诱导的酚类化合物的重要来源。
