Glycolic acid application reduces the browning of taro slices by diminishing ROS level and membrane lipid metabolism

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-27 DOI:10.1016/j.foodchem.2025.144938

Xiao Yuan , Rongxin Cheng , Can Zhang , Yuanyuan Jiang , Yuhong Zhou , Lubin Zhang , Tao Luo , Bin Wang

{"title":"Glycolic acid application reduces the browning of taro slices by diminishing ROS level and membrane lipid metabolism","authors":"Xiao Yuan , Rongxin Cheng , Can Zhang , Yuanyuan Jiang , Yuhong Zhou , Lubin Zhang , Tao Luo , Bin Wang","doi":"10.1016/j.foodchem.2025.144938","DOIUrl":null,"url":null,"abstract":"<div><div>Fresh-cut taro slices were treated with varying concentrations of glycolic acid (GA) solution (0.05, 0.1, 0.2, and 0.5 mg/L) prior to cold storage and 0.2 mg/L GA was used to further investigate GA effects on browning inhibition. After 12 d of cold storage, treatment with 0.2 g/L GA resulted in a 27.77 % or 51.91 % reduction in browning index, indicating GA treatment effectively reduced enzymatic browning in taro slices. Metabolomics profiling revealed that GA treatment decreased the abundance of 11 metabolites in lipid metabolism pathways. Transcriptome, weighted gene co-expression network analysis (WGCNA) and gene set enrichment analysis (GSEA) suggested a close correlation between lipid metabolism and GA-mitigated browning. In addition, GA application reduced both glycolate oxidase activity and H<sub>2</sub>O<sub>2</sub> contents, while enhancing peroxidase activity and gene expression. The results suggest that GA application reduces sliced-taro browning by diminishing ROS level and mitigating membrane lipid metabolism.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144938"},"PeriodicalIF":8.5000,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625021892","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Fresh-cut taro slices were treated with varying concentrations of glycolic acid (GA) solution (0.05, 0.1, 0.2, and 0.5 mg/L) prior to cold storage and 0.2 mg/L GA was used to further investigate GA effects on browning inhibition. After 12 d of cold storage, treatment with 0.2 g/L GA resulted in a 27.77 % or 51.91 % reduction in browning index, indicating GA treatment effectively reduced enzymatic browning in taro slices. Metabolomics profiling revealed that GA treatment decreased the abundance of 11 metabolites in lipid metabolism pathways. Transcriptome, weighted gene co-expression network analysis (WGCNA) and gene set enrichment analysis (GSEA) suggested a close correlation between lipid metabolism and GA-mitigated browning. In addition, GA application reduced both glycolate oxidase activity and H₂O₂ contents, while enhancing peroxidase activity and gene expression. The results suggest that GA application reduces sliced-taro browning by diminishing ROS level and mitigating membrane lipid metabolism.

查看原文本刊更多论文

乙醇酸通过降低活性氧水平和膜脂代谢来减少芋头片的褐变

鲜切芋头切片在冷藏前用不同浓度的乙醇酸溶液（0.05、0.1、0.2和0.5 mg/L）处理，并以0.2 mg/L的乙醇酸溶液进一步研究其对褐变的抑制作用。冷藏12 d后，0.2 g/L GA处理后，芋片褐变指数分别降低27.77 %和51.91 % (P <； 0.05)，说明GA处理有效降低了芋片酶催化褐变。代谢组学分析显示，GA处理降低了脂质代谢途径中11种代谢物的丰度（P <； 0.05）。转录组、加权基因共表达网络分析（WGCNA）和基因集富集分析（GSEA）表明脂质代谢与ga减轻褐变密切相关。此外，GA降低了草甘酸氧化酶活性和H2O2含量，提高了过氧化物酶活性和基因表达。结果表明，GA通过降低ROS水平和减轻膜脂代谢来减少芋头褐变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.