J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Mini-Review

Volume 17, March 2022, pages 2-5

Selection of polyphenol oxidase affects biotransformation efficacy of targeted theaflavins

**Table 1.** Examples of different sources of PPO used in theaflavin synthesis with mixed catechins as substrates
Plants	Plant parts	Temp-erature (°C)	pH	Time (min)	Catechin concen-tration (mg/mL)	Content of theaflavins/Conversion rate	Reference
Note: Substrate of catechins was mixtures extracted from green tea.
Tea (Camellia sinensis)	Leaves	37	4.3	49	5.59	0.754 mg/mL	Lin et al., 2017
Tea (Camellia sinensis var. assamica cv)	Leaves	37	4.0	–	4.5	0.461 mg/mL 15.31 %	Huang et al., 2017
Pear (Pyrus sorotina)	fruit	20	5.5	40	–	45.7%	Lin et al., 2017
Pear (Echeveria ‘Sulli’)	fruit	30	5.5	40	10	673.57 mg/g	Wang et al., 2007
Pear (Pyrus spp)	fruit	30	4.4	15	1	0.3253g/L	Xu, 2013
Solanum melongena	Fruit	30	4.8	15	1	0.2872g/L	Xu, 2013
Solanum melongena	Fruit	25	4.5	40	2.5	7.45 mg	Fang et al., 2011
Solanum tuberosum	Fresh potato	30	–	90	5	22.86%	Li et al., 2021
Solanum tuberosum	Fresh potato	25	4.8	45	1	0.068g/L	Xu, 2013
Malus pumila	Leaves	30	4.8	40	18	86.8%	Lin et al., 2017
Musa nana Lour.	Fruit	30	6.0	30	1	0.09g/L	Xu, 2013
Dioscoreae rhizoma	Fresh root	35	5.5	40	22	28.1%	Lin et al., 2017
Ipomoea batatas	Fresh root	25	6.0	10	5	86.9%	Lin et al., 2017
Trametes trogii	Fungi extract	36	4.5	720	5	0.2%	Lin et al., 2017
Trametes trogii (CGMCC5.629)	Fungi extract	28	–	60	10	10.193%	Wang et al., 2007
Mushroom	Fresh mushroom	30	5.5	40	10	44.96 mg/g	Wang et al., 2007

Table 1. Examples of different sources of PPO used in theaflavin synthesis with mixed catechins as substrates

Plants

Plant parts

Temp-erature (°C)

Time (min)

Catechin concen-tration (mg/mL)

Content of theaflavins/Conversion rate

Reference

Note: Substrate of catechins was mixtures extracted from green tea.

Tea (Camellia sinensis)

Leaves

4.3

5.59

0.754 mg/mL

Lin et al., 2017

Tea (Camellia sinensis var. assamica cv)

Leaves

4.0

–

4.5

0.461 mg/mL 15.31 %

Huang et al., 2017

Pear (Pyrus sorotina)

fruit

5.5

–

45.7%

Lin et al., 2017

Pear (Echeveria ‘Sulli’)

fruit

5.5

673.57 mg/g

Wang et al., 2007

Pear (Pyrus spp)

fruit

4.4

0.3253g/L

Xu, 2013

Solanum melongena

Fruit

4.8

0.2872g/L

Xu, 2013

Solanum melongena

Fruit

4.5

2.5

7.45 mg

Fang et al., 2011

Solanum tuberosum

Fresh potato

–

22.86%

Li et al., 2021

Solanum tuberosum

Fresh potato

4.8

0.068g/L

Xu, 2013

Malus pumila

Leaves

4.8

86.8%

Lin et al., 2017

Musa nana Lour.

Fruit

6.0

0.09g/L

Xu, 2013

Dioscoreae rhizoma

Fresh root

5.5

28.1%

Lin et al., 2017

Ipomoea batatas

Fresh root

6.0

86.9%

Lin et al., 2017

Trametes trogii

Fungi extract

4.5

720

0.2%

Lin et al., 2017

Trametes trogii (CGMCC5.629)

Fungi extract

–

10.193%

Wang et al., 2007

Mushroom

Fresh mushroom

5.5

44.96 mg/g

Wang et al., 2007

**Table 2.** Examples for contents of four major theaflavins produced by different sources of PPO with catechins as substrates
PPO Source	PPO purity	Activity (U/mL^/min)	TF1	TF2a	TF2b	TF3	Total TFs	Unit	Reference
Pyrus sorotina	crude	655.50	451.31 (67.0%)	132.06 (19.6%)	82.89 (12.3%)	7.32 (1.1%)	673.57 (100%)	mg/g	Wang et al., 2007
Pyrus pyrifolia	crude	195.53	396.32 (73.0%)	94.64 (17.4%)	40.85 (7.5%)	10.78 (2.0%)	542.59 (100%)	mg/g	Wang et al., 2007
Pryus nivalis	crude	83.88	334.70 (66.6%)	120.75 (24.0%)	35.25 (7.0%)	11.93 (2.4%)	502.63 (100%)	mg/g	Wang et al., 2007
Pyrus sinkiangensis	crude	57.28	257.52 (65.3%)	98.74 (25.1%)	26.4 (6.7%)	11.51 (2.9%)	394.16 (100%)	mg/g	Wang et al., 2007
Pyrus pyrifolia ‘Shineiki’	crude	373.83	232.81 (70.6%)	44.03 (13.4%)	45.18 (13.7%)	7.55 (2.3%)	329.56 (100%)	mg/g	Wang et al., 2007
Camellia sinensis	crude	128.97	94.50 (49.3%)	50.30 (26.3%)	38.60 (20.1%)	8.20 (4.3%)	191.60 (100%)	mg/g	Wang et al., 2007
Camellia sinensis	Slat + column	1306	9.25% (46.2%)	2.55% (12.7%)	3.71% (18.5%)	4.50% (22.5%)	20.01% (100%)	%	Li, 2006
Camellia sinensis ‘Longjing’	crude	–	10.27% (22.5%)	17.16% (37.5%)	11.68% (25.5%)	6.63 % (14.5%)	45.74% (100%)	%	Lin et al., 2017
Malus pumila Mill	crude	–	1.71% (8.9%)	10.32 % (54.0%)	5.36 % (28.0%)	1.73% (9.0%)	19.12% (100%)	%	Lin et al., 2017
Dioscoreae Rhizoma	Slat + column	–	0.85% (3.3%)	12.4% (48.6%)	2.78% (10.9%)	9.46% (37.1%)	25.49% (100%)	%	Lin et al., 2017

Table 2. Examples for contents of four major theaflavins produced by different sources of PPO with catechins as substrates

PPO Source

PPO purity

Activity (U/mL^/min)

TF1

TF2a

TF2b

TF3

Total TFs

Unit

Reference

Pyrus sorotina

crude

655.50

451.31 (67.0%)

132.06 (19.6%)

82.89 (12.3%)

7.32 (1.1%)

673.57 (100%)

mg/g

Wang et al., 2007

Pyrus pyrifolia

crude

195.53

396.32 (73.0%)

94.64 (17.4%)

40.85 (7.5%)

10.78 (2.0%)

542.59 (100%)

mg/g

Wang et al., 2007

Pryus nivalis

crude

83.88

334.70 (66.6%)

120.75 (24.0%)

35.25 (7.0%)

11.93 (2.4%)

502.63 (100%)

mg/g

Wang et al., 2007

Pyrus sinkiangensis

crude

57.28

257.52 (65.3%)

98.74 (25.1%)

26.4 (6.7%)

11.51 (2.9%)

394.16 (100%)

mg/g

Wang et al., 2007

Pyrus pyrifolia ‘Shineiki’

crude

373.83

232.81 (70.6%)

44.03 (13.4%)

45.18 (13.7%)

7.55 (2.3%)

329.56 (100%)

mg/g

Wang et al., 2007

Camellia sinensis

crude

128.97

94.50 (49.3%)

50.30 (26.3%)

38.60 (20.1%)

8.20 (4.3%)

191.60 (100%)

mg/g

Wang et al., 2007

Camellia sinensis

Slat + column

1306

9.25% (46.2%)

2.55% (12.7%)

3.71% (18.5%)

4.50% (22.5%)

20.01% (100%)

Li, 2006

Camellia sinensis ‘Longjing’

crude

–

10.27% (22.5%)

17.16% (37.5%)

11.68% (25.5%)

6.63 % (14.5%)

45.74% (100%)

Lin et al., 2017

Malus pumila Mill

crude

–

1.71% (8.9%)

10.32 % (54.0%)

5.36 % (28.0%)

1.73% (9.0%)

19.12% (100%)

Lin et al., 2017

Dioscoreae Rhizoma

Slat + column

–

0.85% (3.3%)

12.4% (48.6%)

2.78% (10.9%)

9.46% (37.1%)

25.49% (100%)

Lin et al., 2017