Tea catechol oxidase: Isolation,purification and kinetic characterization

Cathechol oxidase extracted from tea leaves was purified over 200-fold, using isoelectric focusing. The purified catechol oxidase was free of peroxidase and flavanol gallate esterase activities. Further, this enzyme was shown to have optimum activity near pH 5·7 and a K_m of 2·3 × 10^?3 M (at 25°) for (?)-epigallocatechin gallate. The purified enzyme was found to be capable of epimerizing tea flavanols at their C-2 position whether oxidation of the flavanol occurs (aerobic conditions) or not (anaerobic conditions). When oxygen is present, gallic acid is formed as a result of oxidation of either (?)-epigallocatechin gallate or (?)-epicatechin gallate. Formation of gallic acid is a side reaction of the oxidation of the flavanol gallates and is named oxidative degallation; no esterase per se is involved in this reaction.