在金针菇冷藏期间,通过促进多种抗氧化保护系统,增强 H2S 的生物生成,并在采后应用 H2S 可延缓衰老的发展。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-06-13 DOI:10.1177/10820132221133144
Mahtab Moradi Digehsara, Rahim Naghshiband Hassani, Nasser Mahna, Silvana Nicola
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引用次数: 0

摘要

由于子实体表面褐变导致衰老,金针菇采后质量迅速恶化,限制了其销售潜力和采后贮藏。在这项研究中,采用 0.5 mM NaHS 作为 H2S 熏蒸的最佳浓度,在 4°C 和 80-90% 相对湿度条件下贮藏 15 天,以保持双孢蘑菇在一些质量和生化属性评估方面的品质。与对照组相比,经 H2S 熏蒸的蘑菇在冷藏期间的菌褶褐变指数、重量损失和软化程度降低,同时细胞膜稳定性提高,这体现在电解质泄漏、丙二醛(MDA)和 H2O2 含量降低。H2S 熏蒸提高了总酚类物质的含量,表现为苯丙氨酸氨解酶(PAL)活性和总抗氧化清除活性增强,而多酚氧化酶(PPO)活性降低。此外,在 H2S 熏蒸的蘑菇中,不仅过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、谷胱甘肽还原酶(GR)和谷胱甘肽过氧化物酶(GPx)的活性提高了,抗坏血酸和谷胱甘肽(GSH)的含量也增加了,尽管谷胱甘肽(GSSG)的含量下降了。蘑菇熏蒸 10 天后,胱硫醚 ß-合成酶(CBS)、胱硫醚裂解酶(CSE)、半胱氨酸合成酶(CS)、L-半胱氨酸脱硫酶(LCD)和 D-半胱氨酸脱硫酶(DCD)的活性提高,从而导致内源性 H2S 水平升高。总的来说,H2S熏蒸促进了金针菇内源 H2S 生物生成的增加,从而延缓了衰老的发展,并通过提高多种酶和非酶抗氧化剂防御参数来维持氧化还原平衡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage.

Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4 °C and 80-90% relative humidity. In H2S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H2O2 contents compared to the control during the cold storage period. H2S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H2S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H2S level prompted by greater cystathionine ß-synthase (CBS), cystathionine ?-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H2S biogenesis promoted by H2S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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