Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: EC:1.4.3.13 (lysyl oxidase)
 1,248 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Quinones and related quinonoid substances catalyze redox cycling at an alkaline pH in the presence of excess glycine as reductant. With nitroblue tetrazolium and oxygen present there is concomitant reduction of the tetrazolium to formazan. This property of quinonoid compounds is used for the specific staining of quinoproteins, separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and electroblotted onto nitrocellulose. The dopa-containing vitelline proteins and the 6-hydroxydopa-containing bovine serum amine oxidase are stained with the nitroblue tetrazolium/glycinate reagent. Also, the mammalian quinoproteins, diamine oxidase and lysyl oxidase, purported to contain pyrroloquinoline quinone, tested positive in this procedure. No quinonoid components were detected in three putative pyrroloquinoline quinone-containing quinoproteins, dopamine beta-hydroxylase, lipoxygenase, and peptidylglycine-amidating monoxygenase. Redox-cycling staining therefore confirms the presence of covalently bound quinones in the copper-dependent amine oxidases, but not in two putative quinoprotein oxygenases. Clarification of the biological significance of quinolation should be facilitated by identification of quinoproteins using this approach.
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PMID:Specific detection of quinoproteins by redox-cycling staining. 170 37

Food dispersions have become essential vehicles to carry and deliver functional ingredients such as bioactive compounds, flavors, antimicrobials, antioxidants, colors and vitamins. Most of these systems are thermodynamically unstable tending to break down over time. Much research has therefore been carried out to develop methodologies to improve their long-term stability. In this review, we will introduce readers to a new approach that has been developed over the past years to stabilize food dispersions, i.e. by use of various enzymes. First, basic design principles of modern food dispersions including conventional emulsions, multiple emulsions, multilayered emulsions, solid lipid particle suspensions, and liposomes are discussed. Enzymes able to generate intra- and intermolecular crosslinks between proteins and/or polysaccharides will be reviewed and specific reactions catalyzed by, e.g., transglutaminase, laccase, tyrosinase, sulfhydryl oxidase, glucose oxidase, lipoxygenase, polyphenol oxidase, peroxidase, and lysyl oxidase will be highlighted. Finally, potential applications of this enzymatic approach in the food industry will be critically discussed.
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PMID:Stabilization of food dispersions by enzymes. 2442 78