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Marmara Denizinde av sezonu boyunca derin su pembe karidesi (Parapenaeus longirostris) farklı dokularındaki polyfenol oksidaz enzim aktivitesinin L-Dopa substratı kullanılarak karşılaştırılması.

Year 2013, Volume 30, Issue 1, 1 - 6, 01.03.2013

Abstract

References

  • Ali, M.T., Gleeson, R. A., Wei, C. I., Marshall, M. R., 1994. Activation mechanisms of pro-phenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle. Journal of Food Science, 59: 1024–1030. doi: 10.1111/j.1365-2621.1994.tb08181.x
  • Bartolo, I., Birk, E.O., 1998. Some factors affecting Norway lobster (Nephrops norvegicus) cuticle. Journal of Food Science and Technology, 33: 329- 336. doi: 10.1046/j.1365-2621.1998.00168.x
  • Bono, G., Badalucco, C., Corrao, A., Cusumano, S., Mammina, L., Palmegiano, G.B., 2010. Effect of temporal varation, gender and size on cuticle polyphenol oxidase activity in deep-water rose shrimp (Parapenaus doi: 10.1016/j.foodchem.2010.04.055 Chemistry, 123: 489-493.
  • Chen, J. S., Charest, D. J., Marshall, M. R., Wei, C. I. 1997. Comparison of two treatment methods on the puriŞcation of shrimp polyphenol oxidase. Journal of the Science of Food and Agriculture, 75: 12–18.
  • Cong, R., Sun, W., Liu, G., Fan,T., Meng, X., Yang, L., 2005. Purification and characterization of phenoloxidase from clam Ruditapes philippinarium. Fish Shellfish Immunolgy, 28: 673-687.
  • Kim, J., Marshall, M. R., Wei, C., 2000. Polyphenoloxidase. In N. F. Haard & B. K. Simpsons (Eds.), Seafood enzymes. Utilization and influence on post harvest seafood quality (pp. 271–315). New York: Marcel Decker Inc.
  • Lowry , O.H., Rosenburg, N.J., Farr, A.L., Randall, R.J., 1951. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry. 193: 265-275.
  • Martinez-Alvarez, O., Montero, P., & Gomez-Guillen, M. C., 2005. Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris). European Food Research and Technology, 220: 125–130. doi: 10.1007/s00217-004-1015-1.
  • McEvily, A.J., Iyengar, R., Otwell, S., 1991. Sulfite alternative prevents shrimp melanosis. Food Technology. 45: 80.
  • Montero, P., Avalos, A., Perez-Mateos, M. 2001. Characterization of polyphenoloxidase of prawns: Additives and high-pressure treatment. Food Chemistry, 75: 317–324. doi: 10.1016/S0308-8146(01)00206-0
  • Montero, P., Lopez-Caballero, M.E., Perez-Mateos, M., 2001. The effect of inhibitors and high pressure treatment to prevent melanosis and microbiological growth on chilled prawns(Penaeus japonicus). Journal of Food Science, 66: 1201-1206. doi: 10.1111/j.1365-2621.2001.tb16105.x
  • Montero, P., Martinez-Alvarez, O., Gomez Guillen, M. C., 2004. Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris). Journal of Food Science, 69: 643– 647. doi: 10.1111/j.1365-2621.2004.tb09913.x
  • Nirmal, N.P., Benjakul, S., 2012. Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus doi:10.1186/2008-6970-4-6 Chemistry. 131: 569–573.
  • Ogawa, M., Perdigao, N. M., De Santiago, M. E., Kozima, T. T., 1984. On physiological aspects of black spot appearance in shrimp. Bulletin of the Japanese Society of Scientific Fisheries. doi: 10.2331/suisan.50.1763
  • Ramírez, E. C., Whitaker, J. R., Virador, V. M., 2003. Polyphenol oxidase. In J. R. Whitaker, A. G. J. Voragen, & D. W. S. Wong (Eds.), Handbook of Food Enzymology (pp. 509–523). New York: Marcel Decker Inc.
  • Rolle, R, S., Guisan , N., Chen, J.S., Marshall, M.R., Yang, J. S., Wei, C.I., 1991. Purification and characterization of phenoloxidase isoforms from taiwanese black tiger shrimp (Penaus monodon). Journal of Food Biochemistry, 15: 17-32. doi: 10.1111/j.1745-4514.1991.tb00141.x
  • Simpson, B. K., Marshall, M. R., Otwell, W. S., 1988. Phenoloxidases from pink and white shrimp: Kinetic and other properties. Journal of Food Biochemistry, 12: 205–217. doi: 10.1111/j.1745-4514.1988.tb00373.x
  • Yan, X., Taylor, K. D. A., 1991. Studies of the mechanism of phenolase activation in Norway lobster (Nephrops norvegicus). Food Chemistry, 41: 11–21. doi: 10.1016/0308-8146(91)90127-A
  • Zamorano, J.P., Martinez-Alvarez, O., Montero, P., Gomez-Guillen, M.C., 2009. Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris). Food Chemistry, 112: 104–111. doi: 10.1016/j.foodchem.2008.05.061

Comparison of polyphenol oxidase activity in different parts of deep water pink shrimp (Parapenaeus longirostris) by using L-DOPA substrate in Marmara Sea during the fishing season.

Year 2013, Volume 30, Issue 1, 1 - 6, 01.03.2013

Abstract

Melanosis derin su pembe karidesinin pazar kaybı için önemli bir problemdir. Bunun sorumlusu olan polifenol oksidaz (PPO) enzim aktivitesidir. PPO’nun özelliğini daha iyi anlamak ve oluşan aktiviteyi düşürme amacı için, ölüm sonrası derin su pembe karidesi türünün(Parapenaus longristris) farklı dokularında polifenol oksidaz (PPO) enzim aktivitelerinin tespiti çalışılmıştır. Aktivite analizleri yedi ayrı dokuda çalışılmıştır: kafa (seflahalotoraks+karapas), karapas, dış iskeletin abdomen bölgesi, yüzme bacakları, yürüme bacakları, uropodlar ve telson bölgelerinde ayrı ayrı analizleri yapılmıştır. Sonuçlar doğrultusunda derin su pembe karidesinde PPO aktivite dağılımının kafadan telsona doğru azaldığı tüm çalışma boyunca tespit edilmiştir. Ayrı dokularda yapılan dağılım incelemesinde %70 amonium sulfat çökeltmesi sonucunda en yüksek aktivite kafa ve abdomen arasında kalan bölgede görülmüştür. Fakat cinsiyetler arasında istatistiksel anlamda önemli bir fark görülmemiştir. Ayrıca PPO aktivite düzeylerinin kıyaslanması tüm av sezonu boyunca yapılmıştır. Türün önemi bu türün ekonomik değerinden gelmektedir ıve literatürde Marmara Denizinden avlanan türle ilgili PPO aktivitesi ile ilgili kaynağa rastlanmamıştır. Elde edilen veriler Marmara Ddenizinde bulunan erkek ve dişi karideslerin mevsimsel aktivite düzeylerinide göstermektedir

References

  • Ali, M.T., Gleeson, R. A., Wei, C. I., Marshall, M. R., 1994. Activation mechanisms of pro-phenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle. Journal of Food Science, 59: 1024–1030. doi: 10.1111/j.1365-2621.1994.tb08181.x
  • Bartolo, I., Birk, E.O., 1998. Some factors affecting Norway lobster (Nephrops norvegicus) cuticle. Journal of Food Science and Technology, 33: 329- 336. doi: 10.1046/j.1365-2621.1998.00168.x
  • Bono, G., Badalucco, C., Corrao, A., Cusumano, S., Mammina, L., Palmegiano, G.B., 2010. Effect of temporal varation, gender and size on cuticle polyphenol oxidase activity in deep-water rose shrimp (Parapenaus doi: 10.1016/j.foodchem.2010.04.055 Chemistry, 123: 489-493.
  • Chen, J. S., Charest, D. J., Marshall, M. R., Wei, C. I. 1997. Comparison of two treatment methods on the puriŞcation of shrimp polyphenol oxidase. Journal of the Science of Food and Agriculture, 75: 12–18.
  • Cong, R., Sun, W., Liu, G., Fan,T., Meng, X., Yang, L., 2005. Purification and characterization of phenoloxidase from clam Ruditapes philippinarium. Fish Shellfish Immunolgy, 28: 673-687.
  • Kim, J., Marshall, M. R., Wei, C., 2000. Polyphenoloxidase. In N. F. Haard & B. K. Simpsons (Eds.), Seafood enzymes. Utilization and influence on post harvest seafood quality (pp. 271–315). New York: Marcel Decker Inc.
  • Lowry , O.H., Rosenburg, N.J., Farr, A.L., Randall, R.J., 1951. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry. 193: 265-275.
  • Martinez-Alvarez, O., Montero, P., & Gomez-Guillen, M. C., 2005. Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris). European Food Research and Technology, 220: 125–130. doi: 10.1007/s00217-004-1015-1.
  • McEvily, A.J., Iyengar, R., Otwell, S., 1991. Sulfite alternative prevents shrimp melanosis. Food Technology. 45: 80.
  • Montero, P., Avalos, A., Perez-Mateos, M. 2001. Characterization of polyphenoloxidase of prawns: Additives and high-pressure treatment. Food Chemistry, 75: 317–324. doi: 10.1016/S0308-8146(01)00206-0
  • Montero, P., Lopez-Caballero, M.E., Perez-Mateos, M., 2001. The effect of inhibitors and high pressure treatment to prevent melanosis and microbiological growth on chilled prawns(Penaeus japonicus). Journal of Food Science, 66: 1201-1206. doi: 10.1111/j.1365-2621.2001.tb16105.x
  • Montero, P., Martinez-Alvarez, O., Gomez Guillen, M. C., 2004. Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris). Journal of Food Science, 69: 643– 647. doi: 10.1111/j.1365-2621.2004.tb09913.x
  • Nirmal, N.P., Benjakul, S., 2012. Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus doi:10.1186/2008-6970-4-6 Chemistry. 131: 569–573.
  • Ogawa, M., Perdigao, N. M., De Santiago, M. E., Kozima, T. T., 1984. On physiological aspects of black spot appearance in shrimp. Bulletin of the Japanese Society of Scientific Fisheries. doi: 10.2331/suisan.50.1763
  • Ramírez, E. C., Whitaker, J. R., Virador, V. M., 2003. Polyphenol oxidase. In J. R. Whitaker, A. G. J. Voragen, & D. W. S. Wong (Eds.), Handbook of Food Enzymology (pp. 509–523). New York: Marcel Decker Inc.
  • Rolle, R, S., Guisan , N., Chen, J.S., Marshall, M.R., Yang, J. S., Wei, C.I., 1991. Purification and characterization of phenoloxidase isoforms from taiwanese black tiger shrimp (Penaus monodon). Journal of Food Biochemistry, 15: 17-32. doi: 10.1111/j.1745-4514.1991.tb00141.x
  • Simpson, B. K., Marshall, M. R., Otwell, W. S., 1988. Phenoloxidases from pink and white shrimp: Kinetic and other properties. Journal of Food Biochemistry, 12: 205–217. doi: 10.1111/j.1745-4514.1988.tb00373.x
  • Yan, X., Taylor, K. D. A., 1991. Studies of the mechanism of phenolase activation in Norway lobster (Nephrops norvegicus). Food Chemistry, 41: 11–21. doi: 10.1016/0308-8146(91)90127-A
  • Zamorano, J.P., Martinez-Alvarez, O., Montero, P., Gomez-Guillen, M.C., 2009. Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris). Food Chemistry, 112: 104–111. doi: 10.1016/j.foodchem.2008.05.061

Details

Primary Language Turkish
Journal Section Articles
Authors

Şükran ÇAKLI This is me


Aslı Cadun YÜNLÜ This is me


M.tolga DİNÇER This is me


Serap DOĞAN This is me


Cengiz KOÇAK This is me

Publication Date March 1, 2013
Application Date December 7, 2015
Acceptance Date September 29, 2021
Published in Issue Year 2013, Volume 30, Issue 1

Cite

APA Çaklı, Ş. , Yünlü, A. C. , Dinçer, M. , Doğan, S. & Koçak, C. (2013). Comparison of polyphenol oxidase activity in different parts of deep water pink shrimp (Parapenaeus longirostris) by using L-DOPA substrate in Marmara Sea during the fishing season. . Ege Journal of Fisheries and Aquatic Sciences , 30 (1) , 1-6 . Retrieved from http://www.egejfas.org/en/pub/issue/4986/67565