Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ-Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh-Cut Potatoes

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Mengsheng Deng, Tuankui Ou, Wanying Gan, Huina Li, Wenao Sun, Linghong Xie, Yu Lei
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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.

Abstract Image

整合转录组学和生理分析揭示γ-氨基丁酸抑制鲜切马铃薯酶促褐变的机制
酶促褐变影响马铃薯加工和贮藏过程中的品质和商品价值。γ-氨基丁酸(GABA)具有增强植物对生物和非生物胁迫的耐受性的作用。然而,GABA调节马铃薯酶促褐变的机制在很大程度上仍不清楚。因此,利用转录组学和生理分析相结合的方法来研究gaba调控褐变的机制。研究结果表明,GABA显著延缓了鲜切土豆的褐变。转录组分析表明,内源GABA含量的改变显著改变了3625个基因的水平,这些基因在苯丙素生物合成、氨基酸代谢和激素信号传导中显著富集。进一步研究表明,GABA通过改变苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)的活性以及酚代谢相关基因的表达来提高总酚含量。同时,GABA能激活超氧化物歧化酶(SOD)和过氧化氢酶(CAT),降低H2O2和O2−的含量,增强膜的完整性。GABA增加了天冬氨酸、苏氨酸、谷氨酸、苯丙氨酸、异亮氨酸、半胱氨酸、甘氨酸、酪氨酸、脯氨酸、丝氨酸和精氨酸等11种氨基酸的含量。此外,GABA在转录水平上负调控乙烯、油菜素内酯和赤霉素的合成和信号传导,而在转录水平上正调控生长素和脱落酸的合成和信号传导。因此,GABA主要通过促进总酚类物质和游离氨基酸的积累,调节活性氧代谢和激素信号传导来抑制马铃薯褐变,这为GABA抑制鲜切马铃薯褐变的机制提供了更全面的认识。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
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
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