Oxidative Degradation of Bisphenol A by Crude Enzyme Prepared from Potato

• Published in: Journal of agricultural and food chemistry Vol. 50; no. 22; pp. 6575 - 6578
• Main Authors: Xuan, Ying Ji, Endo, Yasushi, Fujimoto, Kenshiro
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Washington, DC American Chemical Society 23-10-2002
• Subjects: Benzhydryl Compounds; Biological and medical sciences; Catechol Oxidase - metabolism; Fruit - enzymology; General pharmacology; Hydrogen-Ion Concentration; Medical sciences; Oxidation-Reduction; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Phenols - metabolism; Solanum tuberosum - enzymology; Temperature; Vegetables - enzymology; Breast disease; endocrine disrupting chemicals; Temperature effect; Catechol oxidase; Degradation; Potato; Dicotyledones; Angiospermae; pH; Oxidation; polyphenol oxidase; Solanaceae; Protection; Enzyme; Solanum tuberosum; Reaction product; Endocrine disruptor; Malignant tumor; Biological activity; Bisphenol A; Health food; Enzymatic digestion; Spermatophyta; Oxidoreductases; Tuber plant
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0205918

When crude enzymes prepared from some vegetables and fruits were incubated with bisphenol A (2,2-bis(4-hydroxyphenyl)propane, BPA) at 37 °C, BPA was oxidized by crude enzymes from potato, eggplant, and lettuce. The crude enzyme prepared from potato (Solanum tuberosum) had the strongest oxidative activity for BPA. Its optimal temperature and pH were 40−45 °C and 8.0, respectively. More than 95% of BPA was oxidized after the incubation with potato enzyme for 60 min. BPA gave two oxidation products besides insoluble compounds during the oxidation by potato enzyme. The oxidation products were identified to be 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,2-diol and 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,3-diol. Enzymatically oxidized BPA lost the estrogen-like activity to enhance the growth of human breast cancer (MCF-7) cells. Keywords: Bisphenol A; endocrine disrupting chemicals; oxidation; polyphenol oxidase; potato; Solanum tuberosum