In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae)
Introduction . The traditional curing of vanilla pods includes “killing” and sweating steps when pods are exposed to heat (35–65 °C) for various lengths of time. Although it is known that liberation of vanillin and other phenolics from their non-aromatic glucosides is due to the action of an endogenous β -glucosidase, its in vivo kinetics remained unknown. Materials and methods . Mature green vanilla pods were pretreated for 2 h at 50 °C, 55 °C and 60 °C, then stored for 118 days at 27 °C. Phenolic glucosides and their aglycons were extracted at regular intervals during the storage period and analyzed by HPLC. Results and discussion . All phenolic β -glucosides were slowly hydrolyzed during the storage period with production of vanillin, p -hydroxybenzaldehyde, vanillic acid, and other unknown aglycons. Most of the β -glucosidase was heat-denatured by the pretreatment, and analysis of its kinetic parameters showed that it adopts, in vivo , an allosteric mode of functioning with a lower affinity for glucovanillin than in vitro , where it behaves as a Michaelian enzyme. Conclusion . Extensive research is needed to confirm the allosteric mechanism of the vanilla β -glucosidase in vivo .
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, Vanilla planifolia, beta glucosidase, vanille, traitement thermique, composé phénolique, http://aims.fao.org/aos/agrovoc/c_8156, http://aims.fao.org/aos/agrovoc/c_29494, http://aims.fao.org/aos/agrovoc/c_15126, http://aims.fao.org/aos/agrovoc/c_24947, http://aims.fao.org/aos/agrovoc/c_5772, http://aims.fao.org/aos/agrovoc/c_6543, http://aims.fao.org/aos/agrovoc/c_3081, |
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dig-cirad-fr-5542752024-01-28T18:17:00Z http://agritrop.cirad.fr/554275/ http://agritrop.cirad.fr/554275/ In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae). Brillouet Jean-Marc, Odoux Eric. 2010. Fruits, 65 (2) : 85-95.https://doi.org/10.1051/fruits/20010004 <https://doi.org/10.1051/fruits/20010004> In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) Brillouet, Jean-Marc Odoux, Eric eng 2010 Fruits Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 La Réunion France http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Introduction . The traditional curing of vanilla pods includes “killing” and sweating steps when pods are exposed to heat (35–65 °C) for various lengths of time. Although it is known that liberation of vanillin and other phenolics from their non-aromatic glucosides is due to the action of an endogenous β -glucosidase, its in vivo kinetics remained unknown. Materials and methods . Mature green vanilla pods were pretreated for 2 h at 50 °C, 55 °C and 60 °C, then stored for 118 days at 27 °C. Phenolic glucosides and their aglycons were extracted at regular intervals during the storage period and analyzed by HPLC. Results and discussion . All phenolic β -glucosides were slowly hydrolyzed during the storage period with production of vanillin, p -hydroxybenzaldehyde, vanillic acid, and other unknown aglycons. Most of the β -glucosidase was heat-denatured by the pretreatment, and analysis of its kinetic parameters showed that it adopts, in vivo , an allosteric mode of functioning with a lower affinity for glucovanillin than in vitro , where it behaves as a Michaelian enzyme. Conclusion . Extensive research is needed to confirm the allosteric mechanism of the vanilla β -glucosidase in vivo . article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/554275/1/554275.pdf text Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1051/fruits/20010004 10.1051/fruits/20010004 info:eu-repo/semantics/altIdentifier/doi/10.1051/fruits/20010004 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1051/fruits/20010004 info:eu-repo/semantics/reference/purl/https://revues.cirad.fr/index.php/fruits |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 Brillouet, Jean-Marc Odoux, Eric In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
description |
Introduction . The traditional curing of vanilla pods includes “killing” and sweating steps when pods are exposed to heat (35–65 °C) for various lengths of time. Although it is known that liberation of vanillin and other phenolics from their non-aromatic glucosides is due to the action of an endogenous β -glucosidase, its in vivo kinetics remained unknown. Materials and methods . Mature green vanilla pods were pretreated for 2 h at 50 °C, 55 °C and 60 °C, then stored for 118 days at 27 °C. Phenolic glucosides and their aglycons were extracted at regular intervals during the storage period and analyzed by HPLC. Results and discussion . All phenolic β -glucosides were slowly hydrolyzed during the storage period with production of vanillin, p -hydroxybenzaldehyde, vanillic acid, and other unknown aglycons. Most of the β -glucosidase was heat-denatured by the pretreatment, and analysis of its kinetic parameters showed that it adopts, in vivo , an allosteric mode of functioning with a lower affinity for glucovanillin than in vitro , where it behaves as a Michaelian enzyme. Conclusion . Extensive research is needed to confirm the allosteric mechanism of the vanilla β -glucosidase in vivo . |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Vanilla planifolia beta glucosidase vanille traitement thermique composé phénolique http://aims.fao.org/aos/agrovoc/c_8156 http://aims.fao.org/aos/agrovoc/c_29494 http://aims.fao.org/aos/agrovoc/c_15126 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_6543 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Brillouet, Jean-Marc Odoux, Eric |
author_facet |
Brillouet, Jean-Marc Odoux, Eric |
author_sort |
Brillouet, Jean-Marc |
title |
In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
title_short |
In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
title_full |
In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
title_fullStr |
In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
title_full_unstemmed |
In vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae) |
title_sort |
in vivo kinetics of [bêta]-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (vanilla planifolia, orchidaceae) |
url |
http://agritrop.cirad.fr/554275/ http://agritrop.cirad.fr/554275/1/554275.pdf |
work_keys_str_mv |
AT brillouetjeanmarc invivokineticsofbetaglucosidasetowardsglucovanillinandrelatedphenolicglucosidesinheattreatedvanillapodvanillaplanifoliaorchidaceae AT odouxeric invivokineticsofbetaglucosidasetowardsglucovanillinandrelatedphenolicglucosidesinheattreatedvanillapodvanillaplanifoliaorchidaceae |
_version_ |
1792497548494110720 |