氧白藜芦醇对鲜切马铃薯褐变和 PPO 的抑制作用

IF 6.4 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2024-09-21 DOI:10.1016/j.postharvbio.2024.113224

Bingxin Zhang, Jiali Fu , Chen Wang, Mingxue Yin, Pei Liu, Song Zhang, Xiaoyan Zhang, Yong Peng

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引用次数: 0

摘要

该研究通过理化和结构分析，研究了氧白藜芦醇（OXY）对鲜切马铃薯褐变的抑制作用。结果表明，鲜切马铃薯条的最佳抑制浓度为 0.002 %。在此条件下，氧白藜芦醇抑制了鲜切马铃薯中多酚氧化酶（PPO）、过氧化物酶（POD）、肉桂酸-4-羟化酶（C4H）和过氧化氢酶（CAT）的活性，降低了绿原酸和咖啡酸的含量，但增加了儿茶酸和表儿茶素的含量。进一步分析发现，氧白藜芦醇是 PPO 的竞争性抑制剂，具有很强的螯合 Cu2+ 的能力。氧白藜芦醇与 StPPO2 的 Ala246、Ala143、Met247 和 Ala146 形成氢键，并与 His144、Pro245、Glu145 和 Ile151 构建了稳定的疏水相互作用。三级和二级结构分析表明，氧白藜芦醇降低了 PPO 的荧光强度和 α-螺旋含量，但增加了 β-片和 β-匝含量。结果表明，氧白藜芦醇是一种很有前景的鲜切马铃薯防褐变剂。

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Inhibitory effect of oxyresveratrol on the browning and PPO of fresh-cut potato

The work investigated the browning inhibition of oxyresveratrol (OXY) in fresh-cut potatoes by physicochemical and structural analysis. The results showed that the optimal inhibitory concentration was 0.002 % for fresh-cut potato sticks. Under this condition, oxyresveratrol inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), cinnamate-4-hydroxylase (C4H) and catalase (CAT), and decreased the content of chlorogenic acid and caffeic acid, but increased the contents of catechic acid and epicatechin in fresh-cut potatoes. Further analysis found that oxyresveratrol was a competitive inhibitor for PPO with the strong ability to chelate Cu²⁺. Oxyresveratrol formed hydrogen bonds with Ala246, Ala143, Met247 and Ala146 of StPPO2, and constructed stable hydrophobic interactions with His144, Pro245, Glu145 and Ile151 residues. The analysis of tertiary and secondary structures showed that oxyresveratrol decreased the fluorescence intensity and α-helix content of PPO, but increased β-sheet and β-turn content. The results showed that oxyresveratrol is a promising anti-browning agent for fresh-cut potatoes.

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.