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Kokkinakis DM, Brooks JL. Tomato peroxidase: purification, characterization, and catalytic properties. Plant Physiol. 1979;63(1):93-9doi: 10.1104/pp.63.1.93.
Kokkinakis, D. M., & Brooks, J. L. (1979). Tomato peroxidase: purification, characterization, and catalytic properties. Plant physiology, 63(1), 93-9. https://doi.org/10.1104/pp.63.1.93
Kokkinakis, D M, and Brooks, J L. "Tomato peroxidase: purification, characterization, and catalytic properties." Plant physiology vol. 63,1 (1979): 93-9. doi: https://doi.org/10.1104/pp.63.1.93
Kokkinakis DM, Brooks JL. Tomato peroxidase: purification, characterization, and catalytic properties. Plant Physiol. 1979 Jan;63(1):93-9. doi: 10.1104/pp.63.1.93. PMID: 16660701; PMCID: PMC542772.
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Plant Physiol. 1979 Jan;63(1):93-9. doi: 10.1104/pp.63.1.93.

Tomato peroxidase: purification, characterization, and catalytic properties.

Plant physiology

D M Kokkinakis, J L Brooks

Affiliations

  1. Plant Science Division, College of Agriculture and Forestry, West Virginia University, Morgantown, West Virginia 26506.

PMID: 16660701 PMCID: PMC542772 DOI: 10.1104/pp.63.1.93

Abstract

A major peroxidase has been found in the tomato pericarp (Lycopersicon esculentum var. Tropic) of the ripe and green fruit. A purification scheme yielding this enzyme approximately 85% pure has been developed. The tomato enzyme resembles horseradish peroxidase (HRP) in a standard peroxidase assay and in its ability to be reduced to ferroperoxidase, to be converted to oxyferroperoxidase (compound III), and to form peroxidase complexes with hydrogen peroxide (compounds I and II). In contrast to the HRP, the tomato peroxidase fails to catalyze the aerobic oxidation of indole-3-acetic acid in the presence of 2,4-dichlorophenol and manganese. The tomato peroxidase can be resolved into two nonidentical subunits in the presence of dithiothreitol while HRP remains as a single polypeptide chain after such treatment. Dithiothreitol is oxidized in the presence of tomato or horseradish peroxidase with the enzymes accumulating in their oxyferroperoxidase forms during the oxidation reaction. Whereas HRP returns to its free ferric form at the end of the reaction, the tomato enzyme is converted into a form that absorbs at 442 nanometers.

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