Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO cDNA sequence was 2120 bps in length with an open reading frame (ORF) of 1800 bps. The ORF encoded a polypeptide with 599 amino acid residues,...

The thermogenic activity of brown adipose tissue (BAT) and browning of white adipose tissue are important components of energy expenditure. Here we show that GPR120, a receptor for polyunsaturated fatty acids, promotes brown fat activation. Using RNA-seq to analyse mouse BAT transcriptome, we find that the gene encoding GPR120 is induced by thermogenic activation. We further show that GPR120 ac...

Brown adipose tissue (BAT) may have untapped therapeutic potential for treating metabolic disorders including type 2 diabetes and obesity because it not only dissipates energy through the expression of uncoupling protein 1 (Ucp1), but it also plays a role in diet and nonshivering thermogenesis. BAT can emerge from white fat in a process called “browning,” but how this process occurs has remaine...

Alternate strategies for prevention of enzymatic browning of fruits and vegetables are required by food industries due to restrictions and several negative health attributes of sulphites, which are effective inhibitors of enzymatic browning reaction. These reactions result mostly from polyphenol oxidase (PPO). The present study was conducted to evaluate the antioxidant and PPO inhibitory potent...

The effect of different anti-browning agents on partially purified longan polyphenol oxidase (PPO) activity was investigated by spectrophotometry, using catechol as a phenolic substrate. For this purpose, L-cysteine, potassium metabisulfite, ascorbic acid, and citric acid were used to inhibit the activity of longan PPO at different concentrations (0-10 mM). Lcysteine was found to be the most po...

Red muscadine grape (Vitis rotundifolia Michx.) wines are very susceptible to browning and overall loss of color quality during processing and storage. This study examined the effects of three pH levels (2.90, 3.20, 3.80), three sulfur dioxide levels (25, 50, 75 ppm free SO2), three storage temperatures (20°C, 30°C, 40°C), and three storage times (0, 3, 9 months). A higher pH resulted in a loss...

The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut ‘Nam Dok Mai’ mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensi...

OBJECTIVE A potential strategy to treat obesity - and the associated metabolic consequences - is to increase energy expenditure. This could be achieved by stimulating thermogenesis through activation of brown adipose tissue (BAT) and/or the induction of browning of white adipose tissue (WAT). Over the last years, it has become clear that several metalloproteinases play an important role in adip...

OBJECTIVE Activation of thermogenesis in brown adipose tissue (BAT) and the ability to increase uncoupling protein 1 (UCP1) levels and mitochondrial biogenesis in white fat (termed 'browning'), has great therapeutic potential to treat obesity and its comorbidities because of the net increase in energy expenditure. β-adrenergic-cAMP-PKA signaling has long been known to regulate these processes. ...

Cachexia is a complex tissue-wasting syndrome characterized by inflammation, hypermetabolism, increased energy expenditure, and anorexia. Browning of white adipose tissue (WAT) is one of the significant factors that contribute to energy wasting in cachexia. By utilizing a cell implantation model, we demonstrate here that the lipid mobilizing factor zinc-α2-glycoprotein (ZAG) induces WAT brownin...