Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis

Ningning Ouyang , Chen Hong , Lina Guo , Xinyan Zhang , Wenjuan Qu , Haile Ma
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Abstract

In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates the mechanisms of phenolic biosynthesis in fresh-cut red cabbages under ultrasound stress from the perspective of energy metabolism. The effects of exogenous adenosine triphosphate (ATP) and 2,4-dinitrophenol (DNP) on the phenolic biosynthesis and antioxidant enzymes of fresh-cut red cabbages were also studied. The results show that ultrasound treatment induces the activities of adenosine triphosphatases (ATPase), succinate dehydrogenase (SDH), and cytochrome oxidase (CCO), thus maintaining the high-energy status of fresh-cut red cabbages during storage, primarily characterized by an increase in ATP content and energy charge (EC). The high-energy status is beneficial for providing energy to the biosynthesis of phenolic compounds. In addition, the phenolic content, as well as the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was increased in the fresh-cut red cabbages after ATP treatment, whereas DNP treatment showed the opposite effect. The results indicate that energy plays an essential role in regulating the antioxidant systems of fresh-cut red cabbages. The energy enhancement induced by ultrasound treatment is a key reason to promote the biosynthesis of non-enzymatic antioxidant–phenolic compounds and enhancing antioxidant enzyme activities. Therefore, the increase in energy levels induced by ultrasonic washing is closely related to the accumulation of phenolic compounds. Positive energy regulation could be a potential mechanism to improve the nutritive value of fruits and vegetables subjected to ultrasonic washing.
基于能量代谢分析的超声胁迫诱导鲜切红甘蓝酚类生物合成机制
在我们之前的研究中,超声波洗涤被证明可以诱导鲜切红甘蓝的酚类生物合成;然而,相关的监管机制尚不清楚。为此,本研究从能量代谢的角度探讨超声胁迫下鲜切红甘蓝酚类物质的生物合成机制。研究了外源三磷酸腺苷(ATP)和2,4-二硝基酚(DNP)对鲜切红甘蓝酚类生物合成和抗氧化酶的影响。结果表明:超声处理可诱导三磷酸腺苷酶(ATPase)、琥珀酸脱氢酶(SDH)和细胞色素氧化酶(CCO)活性,维持鲜切红甘蓝贮藏期间的高能状态,主要表现为ATP含量和能量电荷(EC)的增加。这种高能状态有利于为酚类化合物的生物合成提供能量。此外,ATP处理提高了鲜切红甘蓝酚类物质含量,并提高了苯丙氨酸解氨酶(PAL)、肉桂酸-4-羟化酶(C4H)、4-香豆酸-辅酶a连接酶(4CL)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性,而DNP处理则相反。结果表明,能量在调节鲜切红甘蓝抗氧化系统中起重要作用。超声处理诱导的能量增强是促进非酶抗氧化酚类化合物生物合成和增强抗氧化酶活性的关键原因。因此,超声波洗涤引起的能级升高与酚类化合物的积累密切相关。正能量调节可能是提高超声清洗果蔬营养价值的潜在机制。
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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