Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia.
Food Chem. 2013 Dec 15;141(4):4194-9. doi: 10.1016/j.foodchem.2013.07.010. Epub 2013 Jul 10.
Flavonoid oxidation is important issue in food processing and quality. The kinetic mechanism of enzymatic oxidation of rutin by horseradish peroxidase (HRP) was studied. Rutin oxidation reaction was followed by recording of spectral changes over the time at 360 nm. The studied oxidation is mostly enzymatic and less part non-enzymatic. The reaction with HRP has a higher rate compared with the reaction without of HRP, whereby is part of non-enzymatic reaction about 10% of the total reaction. Kinetic parameters were determined from graphics of linear Michaelis-Menten equation, and it was found that investigated reactions of rutin oxidation by HRP take place in a ping-pong kinetic mechanism. High resolution HPLC-MS analysis of the mixture of oxidized products of rutin revealed the presence of rutin dimer. Because of widely distribution of rutin as well as presence of peroxidases and hydrogen peroxide in fresh foods identification of this enzymatic modification product can be beneficial for foods quality and safety.
类黄酮氧化是食品加工和质量中的一个重要问题。本研究探讨了辣根过氧化物酶（HRP）催化芦丁氧化的动力学机制。通过在 360nm 处随时间记录光谱变化来跟踪芦丁氧化反应。研究表明，该氧化反应主要为酶促反应，非酶促反应部分较少。与无 HRP 的反应相比，HRP 存在时的反应速度更快，其中约 10%的非酶促反应为总反应的一部分。通过线性米氏方程的图形确定了动力学参数，结果表明，HRP 催化的芦丁氧化反应以乒乓动力学机制进行。对芦丁氧化产物混合物的高分辨率 HPLC-MS 分析表明，存在芦丁二聚体。由于芦丁广泛存在于新鲜食品中，并且过氧化物酶和过氧化氢也存在于新鲜食品中，因此鉴定这种酶修饰产物可能有益于食品的质量和安全。
