Plant-mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities

By Michael R. F. Lee, A. Winters, N. Scollan, R. Dewhurst, M. Theodorou, F. Minchin. 2004

166 citations recorded by the source corpus.

Subfields: Cell Biology, Molecular Biology, Rehabilitation

View Paper: https://www.semanticscholar.org/paper/0502998283e8edb19c2544f3c495f5cd4d89333f

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Citations in the corpus

• Polyphenol oxidases in plants and fungi: going places? A review. (2006, background): “An unsuspected significance of this particular PPO is that silages prepared from clover forage with high PPO activity are of better quality than those with lower PPO activity (Lee et al., 2004).”
• Polyphenol Oxidase and o-Diphenols Inhibit Postharvest Proteolysis in Red Clover and Alfalfa (2006, background): “Given how rapidly proteolysis is inhibited (Jones et al., 1995c; Lee et al., 2004), direct inactivation of proteases is an attractive model.”
• Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “Companion studies have revealed that the red clover response is related to reductions in ruminal biohydrogenation of PUFA, which is possibly related to the protective effects of the enzyme polyphenol oxidase (PPO; Lee et al., 2004).”
• The effects of feeding various forages on fatty acid composition of bovine milk fat: A review (2018, background): “In red clover, lipolysis is partially reduced by the enzyme polyphenol oxidase through deactivation of lipolytic enzymes and/or through formation of protein-phenol-lipid complexes (Lee et al., 2004, 2008).”
• Enhancing fatty acid composition of milk and meat through animal feeding (2011, background): “Lipolysis is almost complete and is mainly due to the action of microbial lipases but recent data show that plant lipases participate to forage lipolysis (Lee et al. 2004).”
• Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk (2008, background): “However, some plant metabolites, such as polyphenol oxidase (PPO) present in red clover, may reduce activity of plant lipases (Lee et al., 2004; Lourenço et al., 2005a), as it is a phenol and diphenol oxidising enzyme (Mayer and Harel, 1979).”
• A fresh look at meat flavor. (2007, background): “Using sheep as a ruminant model, Lee et al. (2004) hypothesized red clover fed to grass-finished steers would increase both n-6 and n-3 polyunsaturated fatty acids (PUFA) due to reductions in ruminal biohydrogenation of PUFA.”
• Fat deposition, fatty acid composition and meat quality: A review. (2008, background): “Other research (Lee et al., 2004) suggests that the pattern of rumen fermentation and biohydrogenation for red clover is different from that of perennial ryegrass due to the inhibition of lipolysis in clover by the plant enzyme polyphenol oxidase.”
• Nutritive value of forage legumes used for grazing and silage (2009, background): “Companion studies have revealed that the RC response is related to a direct reduction in ruminal biohydrogenation of PUFA, which is possibly related to the protective effects of the enzyme polyphenol oxidase (Lee et al., 2004).”
• Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems (2006, background): “Red clover has a much lower lipolytic activity than grass (Lee et al., 2003b) due to the effect of the enzyme polyphenol oxidase (PPO; Lee et al., 2004).”
• Modifying milk composition through forage (2006, result): “4 Lin et al. (1995) Canada 4.”