Nicotinamide delays browning in fresh-cut apples through reducing Chlorogenic acid and inhibiting PPO activity

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-16 DOI:10.1016/j.foodchem.2025.146738

Chen Wang , Lu-Ping Dai , Xin-Ran Bai , Song Zhang , Pei-Qiang Dai , Bao-Long Zhao , Feng-Yun Zhao , Da-Gang Hu

{"title":"Nicotinamide delays browning in fresh-cut apples through reducing Chlorogenic acid and inhibiting PPO activity","authors":"Chen Wang , Lu-Ping Dai , Xin-Ran Bai , Song Zhang , Pei-Qiang Dai , Bao-Long Zhao , Feng-Yun Zhao , Da-Gang Hu","doi":"10.1016/j.foodchem.2025.146738","DOIUrl":null,"url":null,"abstract":"<div><div>Post-cutting apple browning poses a major challenge in postharvest preservation, primarily driven by phenolic substrate accumulation and upregulated polyphenol oxidase (PPO) activity. This study systematically investigated the anti-browning mechanism of nicotinamide (NAM) using integrated approaches including visual assessment, enzyme activity assays, metabolomics, HPLC, molecular docking, and in vitro protein induction. Results demonstrate that NAM inhibits browning via a multi-dimensional strategy: enhancing antioxidant capacity, alleviating intracellular oxidative stress, reducing polyphenol content, and inhibiting activities of PPO and peroxidase (POD). Metabolomics and HPLC analyses revealed NAM-mediated reduction in chlorogenic acid and its precursor metabolites, while in vitro assays further confirmed inhibition of PPO catalytic activity. Crucially, NAM exhibits broad-spectrum efficacy against browning across diverse fruit species. Collectively, nicotinamide inhibits apple browning through dual pathways: substrate content modulation and enzymatic activity suppression.</div></div><div><h3>One-sentence Summary:</h3><div>Nicotinamide (NAM) inhibits post-cutting apple browning through a dual mechanism: reducing phenolic substrates (notably chlorogenic acid and precursors) and suppressing polyphenol oxidase (PPO) activity, as validated by multi-omics and biochemical assays.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146738"},"PeriodicalIF":9.8000,"publicationDate":"2025-10-16","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/S0308814625039901","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

Post-cutting apple browning poses a major challenge in postharvest preservation, primarily driven by phenolic substrate accumulation and upregulated polyphenol oxidase (PPO) activity. This study systematically investigated the anti-browning mechanism of nicotinamide (NAM) using integrated approaches including visual assessment, enzyme activity assays, metabolomics, HPLC, molecular docking, and in vitro protein induction. Results demonstrate that NAM inhibits browning via a multi-dimensional strategy: enhancing antioxidant capacity, alleviating intracellular oxidative stress, reducing polyphenol content, and inhibiting activities of PPO and peroxidase (POD). Metabolomics and HPLC analyses revealed NAM-mediated reduction in chlorogenic acid and its precursor metabolites, while in vitro assays further confirmed inhibition of PPO catalytic activity. Crucially, NAM exhibits broad-spectrum efficacy against browning across diverse fruit species. Collectively, nicotinamide inhibits apple browning through dual pathways: substrate content modulation and enzymatic activity suppression.

One-sentence Summary:

Nicotinamide (NAM) inhibits post-cutting apple browning through a dual mechanism: reducing phenolic substrates (notably chlorogenic acid and precursors) and suppressing polyphenol oxidase (PPO) activity, as validated by multi-omics and biochemical assays.

查看原文本刊更多论文

烟酰胺通过减少绿原酸和抑制PPO活性来延缓鲜切苹果的褐变

苹果削后褐变是采后保存的主要挑战，主要由酚类底物积累和多酚氧化酶（PPO）活性上调驱动。本研究采用视觉评价、酶活性测定、代谢组学、高效液相色谱、分子对接、体外蛋白诱导等综合方法系统研究了烟酰胺（NAM）的抗褐变机制。结果表明，NAM通过增强抗氧化能力、减轻细胞内氧化应激、降低多酚含量、抑制PPO和过氧化物酶（POD）活性等多维策略抑制褐变。代谢组学和HPLC分析显示nama介导绿原酸及其前体代谢物的减少，而体外实验进一步证实了PPO催化活性的抑制。至关重要的是，NAM在不同的水果种类中表现出抗褐变的广谱功效。总的来说，烟酰胺通过双重途径抑制苹果褐变：底物含量调节和酶活性抑制。多组学和生化实验证实，烟酰胺（nictinamide， NAM）通过双重机制抑制苹果切后褐变：降低酚类底物（尤其是绿原酸和前体）和抑制多酚氧化酶（PPO）活性。

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.