Characterization of a longan pericarp browning related peroxidase with a focus on its role in proanthocyanidin and lignin polymerization

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-08-20 DOI:10.1016/j.foodchem.2024.140937

Junbin Wei , Bin Liu , Ruihao Zhong , Ying Chen , Fang Fang , Xuemei Huang , Xuequn Pang , Zhaoqi Zhang

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引用次数: 0

Abstract

The longan pericarp turns brown dramatically after harvesting, but the mechanism is not well understood. In this work, two peroxidases were purified from longan pericarp and found to be identical to the class III peroxidases PRX53-2 and PRX53-3. In vitro, PRX53-2/3 catalyzed the browning of several pericarp abundant proanthocyanidin and lignin monomers, such as (−)-epicatechin (EC), (+)-catechin (CT) and coniferyl alcohol (ConA). PRX53–2 was upregulated and highly-expressed, while PRX53-3 was expressed at low levels after harvesting; thus, PRX53-2 was considered a browning-related gene. The reaction with both proanthocyanidin and lignin presented a greater degree of brown coloration compared to the single substrate reactions. Several procyanidins isomers, EC-ConA and CT-ConA were detected in the double-substrate reaction. These results not only demonstrate that the effects of PRX53-2 on proanthocyanidin and lignin polymerization may be crucial for longan pericarp browning, but also help in developing new strategies or preservatives to delay pericarp browning.

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龙眼果皮褐变相关过氧化物酶的特征，重点研究其在原花青素和木质素聚合过程中的作用。

龙眼果皮在采收后会急剧变褐，但其机理尚不清楚。本研究从龙眼果皮中纯化了两种过氧化物酶，发现它们与第三类过氧化物酶 PRX53-2 和 PRX53-3 相同。在体外，PRX53-2/3 催化了几种果皮中丰富的原花青素和木质素单体（如 (-)-epicatechin (EC)、(+)-catechin (CT) 和 coniferyl alcohol (ConA)）的褐变。收割后，PRX53-2 上调并高表达，而 PRX53-3 则低水平表达；因此，PRX53-2 被认为是褐变相关基因。与单一底物反应相比，同时与原花青素和木质素反应的褐变程度更高。在双底物反应中检测到了几种原花青素异构体、EC-ConA 和 CT-ConA。这些结果不仅证明了 PRX53-2 对原花青素和木质素聚合的影响可能是龙眼果皮褐变的关键，而且有助于开发新的策略或防腐剂来延缓果皮褐变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.