牛蒡低聚糖对蓝莓采后果实膜脂过氧化的抑制作用

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jiaqi Wang, Yajuan Wang, Yuxuan Li, Runan zhao, Bingxin Sun, Yunhe Zhang, Yufeng Xu, Xuerui Yan
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引用次数: 0

摘要

本研究旨在评价牛蒡低聚果糖(BFO)处理对采后蓝莓的影响,重点研究了膜脂代谢对蓝莓整体品质的影响。结果表明,BFO处理能有效抑制蓝莓果实的腐烂指数和硬度。同时,BFO处理有效地减缓了H2O2和丙二醛(MDA)的产生,同时增强了抗氧化酶的活性,提高了表达水平。此外,BFO处理保留了大量不饱和脂肪酸,同时抑制了磷脂酶D (PLD)、脂肪酶和脂氧合酶(LOX)的基因表达和酶活性。综上所述,BFO的应用有效延缓了膜脂代谢,保持了细胞膜的完整性,从而延缓了蓝莓的衰老。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effects of burdock oligosaccharide preventing membrane lipid peroxidation in postharvest blueberry fruit

Effects of burdock oligosaccharide preventing membrane lipid peroxidation in postharvest blueberry fruit

Effects of burdock oligosaccharide preventing membrane lipid peroxidation in postharvest blueberry fruit

The aim of this study was to evaluate the influence of burdock fructooligosaccharide (BFO) treatment on postharvest blueberries, specifically focusing on the influence of membrane lipid metabolism on overall quality. Our findings revealed that BFO treatment effectively suppressed decay index and preserved firmness in blueberry fruit. At the same time, BFO treatment effectively mitigated the production of H2O2 and malondialdehyde (MDA), while reinforcing the activities of antioxidant enzymes and enhancing the expression level. Moreover, BFO treatment preserved high amounts of unsaturated fatty acids while suppressing the gene expression and enzyme activity of phospholipase D (PLD), lipase, and lipoxygenase (LOX). In summary, the application of BFO effectively retards the metabolism of membrane lipids and preserves the integrity of cell membranes, thereby delaying blueberry senescence.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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