Barbero, Gerardo F.

Fayos Avellán, Oreto

Garcés Claver, Ana

González, Susana

Lema, Alberto

Mallor Giménez, Cristina

Martínez Cortés, Teresa

Pomar, Federico

Silvar, Cristina

citaREA Repositorio Electrónico Agroalimentario

• METABOLISM. BIOCHEMISTRY & SYNTHETIC BIOLOGY 517 Study of the oxidation of capsinoids by basic peroxidases from pepper Alberto Lema 1, Susana González1, Teresa Martínez-Cortés1, Cristina Silvar1, Ana Garcés2, Cristina Mallor2, Oreto Fayos2, Gerardo F. Barbero3, Federico Pomar 1 10epartment af Animal Bialagy, Plant Biology and Ecology, 15071, University o/ A Coruña, A Coruña, Spain 2Agrifood and Technology Centre of Aragón {CITA), M ontañana Avenue, 930, 50059 Zaragoza, Spain 3 Oeportment o/ Analytica/ Chemistry, Faculty o/ Sciences, University a/ Códiz, Agrifood Campus of lnternational Excellence (CeiA3), PO Box 40, 11510 Puerto Real, Códiz, Spain federico.pomar@udc.es Capsinoids were recently isolated from sorne sweet peppers as non-pungent compounds similar to capsaicinoids in terms of structure and biological activities .. The structural difference between the capsaicinoids and capsinoids is the way in which the carbon chain is bound to the aromatic r ing: by an amide moiety in capsaicinoids and by an ester moiety in capsinoids. Classical secretory plant peroxidases (class 111 Prx, EC 1.11.1.7) are heme-containing glycoproteins able to oxidize different substrates using hydrogen peroxide as electron donar. Peroxidase may be directly related to capsaicinoid metabolism slnce the vanillyl moiety of capsaicin Is easíly oxidized by this enzyme. The first report of capsaicin oxidation by a peroxidase enzyme was from Boersch et o/. (1991). These enzymatic assays were carried out using horseradish and bovine peroxidase . Bernal et o/. (1993) reported the first data of capsaicin and dihydrocapsaicin oxidation by a pepper peroxidase. The oxidation of capsaicinoids by Copsicum peroxidase was strictly dependent on the presence of HzOz. The dependence of the oxidation rate of capsaicinoids by Capsicum peroxidase on capsaicinoids and H102 concentrations shows a kinetic behavior of the M ichaelis-Menten type at low substrate concentrations, with inhibition at high substrate concentrations. The aim of the present work was to characterize the oxidation of capsinoids by pepper peroxidases. An extract enriched in basic peroxidases was obtained by a two-step chromatography protocol. The characterization of the catalytic properties of this protein extract during the oxidatlon of capsiate and dihydrocapsiate was followed spectrophotomet rically. The oxidation products obtained were studied by mass-spectroscopy. Berna!, M.A. et o/. (1993). J. Agric. Food. Chem 41: 1041-1044. Boersch, A. et o/. (1991). Blochem. Pharmacol. 41: 1863- 1869. This work was supported by RTA2011-00118 project funded by the National lnstitute for Agriculture and Food Research and Technology (INIA) and co-financed by the European Fund for Regional Oevelopment (FEDER). FV2015 - 188 - POSTERS Hosted by cx:lod1dup1ftol1 1c-VE.(._ 1 AL FV2015 Book of Abstracts Toledo,June 14-17, 2015 Current Research in Plant Physiology XXI Reunión de la Sociedad Española de Fisiología Vegetal XIV Congreso Hispano-Luso de Fisiología Vegetal Edited by C. Fenoll. C. Escobar, M. Martín and M. Mena Title: Current Reseorch in Plont Physiology Ed ited by: Carmen Fe no//, Carolino Escobar, Mor Martín ond Montaña Meno ISBN: 978-84-606-8883-9 This vol u me corresponds to the FV2015 Conference, held in Toledo in June 14- 17, 2015. More thon 280communicotions were presented during the meeting. The Conference belongs to the series of officiol bienniol joint meetings of the Plont Physiology Societies of Spoin ond Portugal. FV2015 gothered over 370 plont scientists from universities, reseorch centers ond componies of the two countries. lnvited speokers from other Europeon countries, representotives from the Argentinion Plont Physiology Society ond reseorchers from Chile, Venezuela ond Brozil ottended this conference. -2-

Study of the oxidation of capsinoids by basic peroxidases from pepper (póster)

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Study of the oxidation of capsinoids by basic peroxidases from pepper (póster)

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citaREA Repositorio Electrónico Agroalimentario