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Effect of reduced or oxidized sugar derivatives on the reddening of Dyer's saffron flowers induced by fungal glucose oxidase catalysis


, : Effect of reduced or oxidized sugar derivatives on the reddening of Dyer's saffron flowers induced by fungal glucose oxidase catalysis. Boletim da Sociedade Broteriana 68: 171-176

Glycerol, glucitol, galactitol, gluconic acid, glucuronic acid and galacturonic acid. were administered to the floral pastes of dyers saffron (Carthamus tinctorius L.) at 1-10000muM concentrations in the presence of a fungal glucose oxidase sample (10 munits/mI), and their effects on the reddening were examined. Oxidized sugars were all promotive for the glucose oxidase catalysis. Gluconic acid was a prominent effector (net increase 12.03% on average). Glucuronic acid was favourable for the red colour induction (8.39%). Galacturonic acid also enhanced glucose oxidase catalysis (5.30%). Reduced sugars acted on the oxidase reducingly. Glycerol reduced red coloration induced by glucose oxidase (net decrease 1.18% on average). The hindrance activity of glucitol was detectable (1.02%). Galactitol also exhibited its weak inhibition towards red colour appearance (0.97%). The data indicated that the fungal glucose oxidase activity is affected sensitively by sugars through modification of the functional groups on the sugar molecules.

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