{"title":"Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ-Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh-Cut Potatoes","authors":"Mengsheng Deng, Tuankui Ou, Wanying Gan, Huina Li, Wenao Sun, Linghong Xie, Yu Lei","doi":"10.1155/jfbc/1499526","DOIUrl":null,"url":null,"abstract":"<div>\n <p>Enzymatic browning affects potato quality and commodity value during processing and storage. γ-Aminobutyric acid (GABA) was proved to enhance the tolerance to biological and abiotic stresses in plants. However, the mechanism by which GABA regulates enzymatic browning in potato remains largely unclear. Therewith, an integrated approach of transcriptomics and physiological analyses was utilized to investigate the mechanism of GABA-regulated browning. The findings showed that GABA significantly retarded the browning of fresh-cut potatoes. Transcriptome analysis indicated that the alteration of endogenous GABA content significantly changed the level of 3625 genes, observably enriched in phenylpropanoid biosynthesis, amino acid metabolism, and hormone signaling. Further studies showed that GABA increased the content of total phenols through changing the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), and the expression of genes related to phenol metabolism. Meanwhile, GABA application activated superoxide dismutase (SOD) and catalase (CAT), decreased the content of H<sub>2</sub>O<sub>2</sub> and O<sub>2</sub><sup>−</sup>, and enhanced membrane integrity. Moreover, GABA increased the content of 11 amino acids including aspartic acid, threonine, glutamic acid, phenylalanine, isoleucine, cysteine, glycine, tyrosine, proline, serine, and arginine. Additionally, GABA negatively regulated the synthesis and signaling of ethylene, brassinosteroids, and gibberellin, while positively regulated the synthesis and signaling of auxin and abscisic acid at the level of transcription. Therefore, GABA can inhibit potato browning mainly through promoting the accumulation of total phenols and free amino acids and regulating reactive oxygen metabolism and hormone signaling, which provides a more comprehensive insight into the inhibitory mechanism of GABA on browning in fresh-cut potatoes.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1499526","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfbc/1499526","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Enzymatic browning affects potato quality and commodity value during processing and storage. γ-Aminobutyric acid (GABA) was proved to enhance the tolerance to biological and abiotic stresses in plants. However, the mechanism by which GABA regulates enzymatic browning in potato remains largely unclear. Therewith, an integrated approach of transcriptomics and physiological analyses was utilized to investigate the mechanism of GABA-regulated browning. The findings showed that GABA significantly retarded the browning of fresh-cut potatoes. Transcriptome analysis indicated that the alteration of endogenous GABA content significantly changed the level of 3625 genes, observably enriched in phenylpropanoid biosynthesis, amino acid metabolism, and hormone signaling. Further studies showed that GABA increased the content of total phenols through changing the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), and the expression of genes related to phenol metabolism. Meanwhile, GABA application activated superoxide dismutase (SOD) and catalase (CAT), decreased the content of H2O2 and O2−, and enhanced membrane integrity. Moreover, GABA increased the content of 11 amino acids including aspartic acid, threonine, glutamic acid, phenylalanine, isoleucine, cysteine, glycine, tyrosine, proline, serine, and arginine. Additionally, GABA negatively regulated the synthesis and signaling of ethylene, brassinosteroids, and gibberellin, while positively regulated the synthesis and signaling of auxin and abscisic acid at the level of transcription. Therefore, GABA can inhibit potato browning mainly through promoting the accumulation of total phenols and free amino acids and regulating reactive oxygen metabolism and hormone signaling, which provides a more comprehensive insight into the inhibitory mechanism of GABA on browning in fresh-cut potatoes.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality