Matsui K, Shibata Y, Tateba H, Hatanaka A, Kajiwara T
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan.
Biosci Biotechnol Biochem. 1997 Jan;61(1):199-201. doi: 10.1271/bbb.61.199.
Developmental changes in fatty acid hydroperoxide lyase (HPO lyase) and lipoxygenase (LOX) during the maturation of bell pepper fruits (Capsicum annuum L. cv. Kyonami) were examined by means of activity measurements, immunological detection of both the enzymes, and analysis of the volatile compounds formed upon homogenization of the fruits. Both the enzyme activities decreased with maturation, and immunological studies showed that the amounts of the enzymes concomitantly decreased. The amounts of six-carbon aldehydes and alcohols formed from bell pepper fruits upon homogenization also decreased during maturation, and with the fully ripened red fruits, these volatile compounds were hardly detectable. These results suggest that the major factor contributing to the changes in the composition of volatile compounds during the maturation of bell pepper fruits was changes in the amounts of HPO lyase and LOX.
通过活性测定、对这两种酶进行免疫检测以及分析果实匀浆后形成的挥发性化合物，研究了甜椒果实（辣椒品种“Kyonami”）成熟过程中脂肪酸氢过氧化物裂解酶（HPO裂解酶）和脂氧合酶（LOX）的发育变化。随着果实成熟，这两种酶的活性均降低，免疫研究表明酶的含量也随之降低。甜椒果实匀浆后形成的六碳醛和醇类物质的含量在成熟过程中也减少，在完全成熟的红色果实中，这些挥发性化合物几乎检测不到。这些结果表明，甜椒果实成熟过程中挥发性化合物组成变化的主要因素是HPO裂解酶和LOX含量的变化。
