Kinetic studies and quantitative response of lipoxygenase in strawberry during growth and after storage against environmental effects

Subject Areas : Biochemistry

Shahryar Saeidian ¹ , Nabi Khaliliaqdam ² , ُSattar Ghaderi ³

1 - Department of Biology, Payame Noor University, Tehran, Iran
2 - Department of Agriculture, Payame Noor University, Tehran, Iran
3 - Department of Biology, Payame Noor University, Tehran, Iran

Received: 2024-03-18 Accepted : 2024-06-28 Published : 2025-03-21

Keywords: Enzyme, Linoleic acid, Model, Substrate ,

Abstract :

Lipoxygenase is one of the enzymes of interest to chemists. This enzyme is a dioxygenase and is responsible for the oxidation of polyunsaturated fatty acids. With special attention to the functioning of this enzyme and its role, this research is to study the effect of temperature (on 8 levels), organic acids (on 4 levels), inorganic salts (on 3 levels) and determining the concentration of linoleic substrate (on 13 levels) on three types Strawberries were unripe, ripe and stored. The experiment was conducted as a factorial in the form of a completely random design in three replications, and for data analysis, nonlinear regression analysis and interaction effect cutting were used. The results of the research showed that the highest enzyme response to linoleic acid on all three types of unripe, ripe Anbarmani strawberries was 9.42, 9.49 and 10 mM linoleic acid respectively, and based on these results, the level of 10 mM linoleic acid as the level A suitable concentration was considered as the substrate of the enzyme. The results of the effect of temperature on the activity of lipoxygenase enzyme also showed that for all three types of unripe, ripe and stored strawberries, the maximum activity of the enzyme was at 35 degrees Celsius. While the minimum enzyme activity occurred at 80 degrees Celsius for all three types of strawberries. The results of the effect of organic acids on the activity of lipoxygenase enzyme also indicate the significance of this effect. The highest enzyme activity was in the presence of organic compound, tocroferol in all three types of strawberries and the lowest enzyme activity was in the presence of ascorbic acid. Among other two organic acids, benzoic acid had more induction effect on lipoxygenase enzyme than nicotiamine acid.

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