Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative

  • Le-Le Shao
  • Jia-Min Zhou
  • Qing Zhu
  • Xiao-Ling Wang
  • Robert C. Hider
  • Tao ZhouEmail author


Melanosis developed in shrimp (Penaeus vannamei) is mainly initiated by polyphenoloxidase (PPO), thus understanding of the characteristics of PPO in shrimp is important for controlling the melanosis of shrimp. The shrimp cephalothorax turns black most rapidly amongst all the tissues during the chilled storage. Crude PPO extracted from this cephalothorax has an optimal pH of 6.0 and an optimal temperature of 50 °C. PPO is relatively stable under neutral and weak alkaline conditions (pH 5.5–9.0) and the temperature range of 25–35 °C. The kinetic parameters Km and Vmax were recorded as 3.02 mM and 54.3 U/mg of protein, respectively, using L-Dopa as a substrate. The molecular weight of PPO was estimated as 200–220 kDa by an activity staining test. A hydroxypyridinone derivative, 5-hydroxy-1-octyl-4-oxo-1,4-dihydropyridine-2-carbaldehyde O-ethyl oxime, was demonstrated to efficiently inhibit the PPO, indicating that this compound might find application as a shrimp preservative.


Polyphenoloxidase Penaeus vannamei Hydroxypyridinone Enzymatic characteristics Inhibitory kinetics 



This research work was financially supported by the Natural Science Foundation of Zhejiang Province (No. LY17B020001), and Food Science and Engineering-the most important discipline of Zhejiang Province (2017SIAR216). .

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhouPeople’s Republic of China
  2. 2.Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and BioengineeringZhejiang University of TechnologyHangzhouPeople’s Republic of China
  3. 3.Faulty of Food ScienceZhejiang Pharmaceutical CollegeNingboPeople’s Republic of China
  4. 4.Division of Pharmaceutical SciencesKing’s College LondonLondonUK

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