综合蛋白质组学和代谢组学分析揭示了抗坏血酸钙抑制烟草褐变的机制

IF 6.2 1区 农林科学 Q1 AGRICULTURAL ENGINEERING
Wenjuan Yang , Jingguo Sun , Zhenguo Chen , Ji Feng , Jianping Li , Yong Yang , Guangwei Sun , Haibo Xiang
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引用次数: 0

摘要

烤烟经常发生褐变,这不仅降低了其商业价值,而且增加了吸烟者的潜在健康风险。先前的研究已经证明了抗坏血酸钙(CAAS)在防止水果和蔬菜褐变方面的潜力。然而,其减轻烟叶褐变的作用及其相关的分子机制尚未得到广泛的研究。本研究建立了基于CIE颜色参数和多层感知器神经网络的烟叶褐变程度分类模型。除了评估CAAS在烤烟过程中对烟叶的抗氧化作用外,我们还进行了综合蛋白质组学和代谢组学分析,以阐明CAAS防止褐变的分子机制。结果表明,该分类模型的总体准确率在94 %以上。根据模型的预测结果,综合考虑烤烟叶片的物理特性、感官属性、经济意义和化学成分,确定0.2 % CAAS是烤烟叶片褐变最有效的抑制剂。CAAS抑制褐变的机制表明,CAAS不仅可以加速黄变过程,增强抗氧化活性,还可以通过提高POD活性和类胡萝卜素含量,降低PPO活性和MDA、叶绿素、H2O2水平,抑制酶促褐变反应。此外,蛋白质组学和代谢组学分析表明,CAAS可以上调参与光合作用的蛋白质,下调参与嘌呤代谢、苯丙类生物合成和酪氨酸代谢的代谢物,从而进一步减轻褐变。本研究结果为CAAS抑制烟草褐变的机制提供了新的见解,并为其在烟草工业中的应用提出了潜在的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Integrated proteomics and metabolomics analyses reveal the mechanism of calcium ascorbate inhibiting tobacco browning
Flue-cured tobacco often undergoes browning, which not only diminishes its commercial value but also increases potential health risks for smokers. Previous researches have demonstrated the potential of calcium ascorbate (CAAS) in preventing browning in fruits and vegetables. However, its efficacy in mitigating browning in tobacco leaf and the associated molecular mechanisms have not been extensively investigated. This study established a classification model for browning degree in tobacco leaves based on CIE color parameters and a multilayer perceptron neural network. In addition to evaluating the antioxidant effects of CAAS on tobacco leaves during the flue-curing process, we conducted integrated proteomic and metabolomic profiling to elucidate the molecular mechanisms by which CAAS prevents browning. The findings indicated that the overall accuracy of the classification model was above 94 %. According to the prediction results of the model, considering the physical characteristics, sensory attributes, economic significance, and chemical composition of the flue-cured leaves, 0.2 % CAAS was identified as the most effective inhibitor of browning in tobacco leaves. The mechanisms by which CAAS prevents browning indicated that it not only accelerated the yellowing process and enhanced antioxidant activity, but also inhibited enzymatic browning reactions by increasing POD activity and carotenoid content, while reducing the activity of PPO and the levels of MDA, chlorophyll, and H2O2. Furthermore, a combination of proteomic and metabolomic analysis showed that CAAS could upregulate proteins involved in photosynthesis while downregulating metabolites involved in purine metabolism, phenylpropanoid biosynthesis, and tyrosine metabolism, thereby further mitigating browning. The results of this study provide new insights into the mechanisms by which CAAS inhibits tobacco browning and suggest potential strategies for its application in the tobacco industry.
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来源期刊
Industrial Crops and Products
Industrial Crops and Products 农林科学-农业工程
CiteScore
9.50
自引率
8.50%
发文量
1518
审稿时长
43 days
期刊介绍: Industrial Crops and Products is an International Journal publishing academic and industrial research on industrial (defined as non-food/non-feed) crops and products. Papers concern both crop-oriented and bio-based materials from crops-oriented research, and should be of interest to an international audience, hypothesis driven, and where comparisons are made statistics performed.
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