[1]

He Y, Yeo IKX, Guo C, Kai Y, Lu Y, et al. 2023. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water. Food Chemistry 404:134580

doi: 10.1016/j.foodchem.2022.134580
[2]

Solomon EI, Sundaram UM, Machonkin TE. 1996. Multicopper oxidases and oxygenases. Chemical Reviews 96:2563−2606

doi: 10.1021/cr950046o
[3]

Sui X, Meng Z, Dong T, Fan X, Wang Q. 2023. Enzymatic browning and polyphenol oxidase control strategies. Current Opinion in Biotechnology 81:102921

doi: 10.1016/j.copbio.2023.102921
[4]

Sanchez Maldonado AF, Schieber A, Gänzle MG. 2015. Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: advantages and limitations. Trends in Food Science & Technology 46:49−59

doi: 10.1016/j.jpgs.2015.07.013
[5]

Chakraborty S, Kaushik N, Rao PS, Mishra HN. 2014. High-pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices. Comprehensive Reviews in Food Science and Food Safety 13:578−596

doi: 10.1111/1541-4337.12071
[6]

Queiroz C, Mendes Lopes ML, Fialho E, Valente-Mesquita VL. 2008. Polyphenol oxidase: characteristics and mechanisms of browning control. Food Reviews International 24:361−375

doi: 10.1080/87559120802089332
[7]

Zhao G, Zhang R, Zhang M. 2017. Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. International Journal of Food Science & Technology 52:3−12

doi: 10.1111/ijfs.13203
[8]

Roobab U, Aadil RM, Madni GM, Bekhit AED. 2018. The impact of nonthermal technologies on the microbiological quality of juices: a review. Comprehensive Reviews in Food Science and Food Safety 17:437−457

doi: 10.1111/1541-4337.12336
[9]

Usaga J, Acosta Ó, Churey JJ, Padilla-Zakour OI, Worobo RW. 2021. Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157: H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages. International Journal of Food Microbiology 339:109034

doi: 10.1016/j.ijfoodmicro.2020.109034
[10]

Feroce A, Nicosia C, Licciardello F. 2024. Evaluation of high-pressure processing (HPP) for the stabilization of prickly pear puree through the assessment of its microbiological, enzymatic, and nutritional features. ACS Food Science & Technology 4:2614−2625

doi: 10.1021/acsfoodscitech.4c00439
[11]

Roobab U, Abida A, Afzal R, Madni GM, Zeng XA, et al. 2022. Impact of high-pressure treatments on enzyme activity of fruit-based beverages: an overview. International Journal of Food Science and Technology 57:801−815

doi: 10.1111/ijfs.15492
[12]

Koo A, Chew DX, Ghate V, Zhou W. 2023. Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage. Innovative Food Science & Emerging Technologies 84:103284

doi: 10.1016/j.ifset.2023.103284
[13]

Abid M, Jabbar S, Hu B, Hashim MM, Wu T, et al. 2014. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. LWT − Food Science and Technology 59:70−76

doi: 10.1016/j.lwt.2014.04.039
[14]

Zhang L, Dai S, Brannan RG. 2017. Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp. LWT 86:49−54

doi: 10.1016/j.lwt.2017.07.023
[15]

Garcia-Palazon A, Suthanthangjai W, Kajda P, Zabetakis I. 2004. The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria × ananassa). Food Chemistry 88:7−10

doi: 10.1016/j.foodchem.2004.01.019
[16]

Zhang X, Xu J, Tian X, Wang Y, Liao X, et al. 2024. Mechanisms of persimmon pectin methyl esterase activation by high pressure processing based on chemical experiments and molecular dynamics simulations. Food Chemistry 432:137239

doi: 10.1016/j.foodchem.2023.137239
[17]

Chen G, Miao M, Jiang B, Jin J, Campanella OH, et al. 2017. Effects of high hydrostatic pressure on lipase from Rhizopus chinensis: I. conformational changes. Innovative Food Science & Emerging Technologies 41:267−276

doi: 10.1016/j.ifset.2017.03.016
[18]

Zhou H, Wang F, Niu H, Yuan L, Tian J, et al. 2022. Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing. Food Chemistry 372:131243

doi: 10.1016/j.foodchem.2021.131243
[19]

Simons JW, Boverhof BJ, Aarts E. 2024. The influence of observation sequence features on the performance of the Bayesian hidden Markov model: a Monte Carlo simulation study. PLoS One 19:e0314444

doi: 10.1371/journal.pone.0314444
[20]

Zhang S. 2023. Recent advances of polyphenol oxidases in plants. Molecules 28:2158

doi: 10.3390/molecules28052158
[21]

Öz F, Colak A, Özel A, Sağlam Ertunga N, Sesli E. 2013. Purification and characterization of a mushroom polyphenol oxidase and its activity in organic solvents. Journal of Food Biochemistry 37:36−44

doi: 10.1111/j.1745-4514.2011.00604.x
[22]

Wichers HJ, Recourt K, Hendriks M, Ebbelaar CEM, Biancone G, et al. 2003. Cloning, expression and characterisation of two tyrosinase cDNAs from Agaricus bisporus. Applied Microbiology and Biotechnology 61:336−341

doi: 10.1007/s00253-002-1194-2
[23]

Liu F, Zhao JH, Gan ZL, Ni YY. 2015. Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji). Food Chemistry 173:86−91

doi: 10.1016/j.foodchem.2014.09.169
[24]

Liu H, Pan M, Lu Y, Wang M, Huang S, et al. 2023. Purification and comparison of soluble and membrane-bound polyphenol oxidase from potato (Solanum tuberosum) tubers. Protein Expression and Purification 202:106195

doi: 10.1016/j.pep.2022.106195
[25]

Liu F, Zhao JH, Wen X, Ni YY. 2015. Purification and structural analysis of membrane-bound polyphenol oxidase from Fuji apple. Food Chemistry 183:72−77

doi: 10.1016/j.foodchem.2015.03.027
[26]

Xu H, Wang X, Li H, Xie Y, Ding K, et al. 2025. Lily bulb polyphenol oxidase obtained via an optimized multi-stage separation strategy for structural analysis and browning mechanism elucidation. Food Chemistry 463:141418

doi: 10.1016/j.foodchem.2024.141418
[27]

Pang H, Jia Y, Zhang Z, Xie Y, Song M, et al. 2024. Mushroom polyphenol oxidase inactivation kinetics and structural changes during radiofrequency heating. Food Bioscience 62:105136

doi: 10.1016/j.fbio.2024.105136
[28]

Helmick H, Tonner T, Hauersperger D, Ettestad S, Hartanto C, et al. 2023. Physicochemical characterization of changes in pea protein as the result of cold extrusion. Food Chemistry 423:136240

doi: 10.1016/j.foodchem.2023.136240
[29]

Cheng L, Zhu Z, Sun DW. 2021. Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chemistry 335:127485

doi: 10.1016/j.foodchem.2020.127485
[30]

Tian X, Lv Y, Zhao L, Wang Y, Liao X. 2024. Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase. Food Chemistry 457:140118

doi: 10.1016/j.foodchem.2024.140118
[31]

Li P, Merz KM Jr. 2016. MCPB. py: a python based metal center parameter builder. Journal of Chemical Information and Modeling 56:599−604

doi: 10.1016/b978-081551401-5.50591-8
[32]

Hess B, Kutzner C, van der Spoel D, Lindahl E. 2008. GROMACS 4: algorithms for highly efficient, load-balanced, and scalable molecular simulation. Journal of Chemical Theory and Computation 4:435−447

doi: 10.1021/ct700301q
[33]

Oostenbrink C, Villa A, Mark AE, Van Gunsteren WF. 2004. A biomolecular force field based on the free enthalpy of hydration and solvation: the GROMOS force-field parameter sets 53A5 and 53A6. Journal of Computational Chemistry 25:1656−1676

doi: 10.1002/jcc.20090
[34]

Berendsen HJC, Grigera JR, Straatsma TP. 1987. The missing term in effective pair potentials. The Journal of Physical Chemistry 91:6269−6271

doi: 10.1021/j100308a038
[35]

Scherer MK, Trendelkamp-Schroer B, Paul F, Pérez-Hernández G, Hoffmann M, et al. 2015. PyEMMA 2: a software package for estimation, validation, and analysis of markov models. Journal of Chemical Theory and Computation 11:5525−5542

doi: 10.1021/acs.jctc.5b00743
[36]

Jiang Y, Tian Q, Chen C, Deng Y, Hu X, et al. 2024. Impact of salting-in/out assisted extraction on rheological, biological, and digestive, and proteomic properties of Tenebrio molitor larvae protein isolates. International Journal of Biological Macromolecules 282:137044

doi: 10.1016/j.ijbiomac.2024.137044
[37]

Tishchenko GA, Bleha M, Škvor J, Boštı́k T. 1998. Effect of salt concentration gradient on separation of different types of specific immunoglobulins by ion-exchange chromatography on DEAE cellulose. Journal of Chromatography B: Biomedical Sciences and Applications 706:157−166

doi: 10.1016/S0378-4347(97)00453-2
[38]

Gong Z, Li D, Liu C, Cheng A, Wang W. 2015. Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel. LWT − Food Science and Technology 60:1095−1099

doi: 10.1016/j.lwt.2014.10.012
[39]

Peng X, Du C, Yu H, Zhao X, Zhang X, et al. 2019. Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata). CyTA − Journal of Food 17:676−684

doi: 10.1080/19476337.2019.1634645
[40]

Švec F. 2024. Vylučovací či size exclusion chromatografii je již šedesát let [Size exclusion chromatography has been around for sixty years]. Chemicke Listy 118:182−189

doi: 10.54779/chl20240182
[41]

Lopez-Tejedor D, Palomo JM. 2018. Efficient purification of a highly active H-subunit of tyrosinase from Agaricus bisporus. Protein Expression and Purification 145:64−70

doi: 10.1016/j.pep.2018.01.001
[42]

Kumar M, Flurkey WH. 1991. Activity, isoenzymes and purity of mushroom tyrosinase in commercial preparations. Phytochemistry 30:3899−3902

doi: 10.1016/0031-9422(91)83430-S
[43]

Mayer AM. 2006. Polyphenol oxidases in plants and fungi: going places? A review. Phytochemistry 67:2318−2331

doi: 10.1016/j.phytochem.2006.08.006
[44]

Guliyeva AJ, Gasymov OK. 2020. ANS fluorescence: potential to discriminate hydrophobic sites of proteins in solid states. Biochemistry and Biophysics Reports 24:100843

doi: 10.1016/j.bbrep.2020.100843
[45]

Greenfield NJ. 2006. Using circular dichroism spectra to estimate protein secondary structure. Nature Protocols 1:2876−2890

doi: 10.1038/nprot.2006.202
[46]

Sreerama N, Venyaminov SY, Woody RW. 2000. Estimation of protein secondary structure from circular dichroism spectra: inclusion of denatured proteins with native proteins in the analysis. Analytical Biochemistry 287:243−251

doi: 10.1006/abio.2000.4879
[47]

Köhler M, Friedrich J, Fidy J. 1998. Proteins in electric fields and pressure fields: basic aspects. Biochimica et Biophysica Acta (BBA) − Protein Structure and Molecular Enzymology 1386:255−288

doi: 10.1016/S0167-4838(98)00098-3
[48]

de Brevern AG. 2022. A Perspective on the (Rise and Fall of) Protein β-Turns. International Journal of Molecular Sciences 23:12314

doi: 10.3390/ijms232012314
[49]

Liu H, Gu Y, Dai Y, Wang K, Zhang S, et al. 2020. Pressure-induced blue-shifted and enhanced emission: a cooperative effect between aggregation-induced emission and energy-transfer suppression. Journal of the American Chemical Society 142:1153−1158

doi: 10.1021/jacs.9b11080