Wang S Y, Jiao H
Fruit Laboratory, Beltsville Agriculture Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705-2350, USA.
J Agric Food Chem. 2001 Mar;49(3):1612-9. doi: 10.1021/jf0013757.
Maturation and ripening of blackberry (Rubus sp.) fruit was accompanied by decreased activities of oxygen-scavenging enzymes [superoxide dismutase (EC 1.15.1.1), glutathione-peroxidase (EC 1.11.1.9), catalase (EC 1.11.1.6)] and enzymes in the ascorbate-glutathione cycle [ascorbate peroxidase (EC 1.11.1.11), monodehydroascorbate reductase (EC 1.6.5.4), dehydroascorbate reductase (EC 1.8.5.1), and glutathione reductase (EC 1.6.4.2)]. Nonenzyme components in the ascorbate-glutathione cycle such as ascorbate (AsA), dehydroascorbate (DHAsA), glutathione (GSH), and oxidized glutathione (GSSG) and the ratios of AsA/DHAsA, GSH/GSSG were also decreased. These decreases in antioxidant capacity were correlated with increases in the ratios of saturated to unsaturated fatty acid of polar lipids and free sterols to phospholipids, thus contributing to decreased fluidity, enhanced lipid peroxidation, and membrane deterioration, which may be associated with ripening and senescence in blackberry fruit.
黑莓（悬钩子属）果实的成熟和完熟伴随着氧清除酶[超氧化物歧化酶（EC 1.15.1.1）、谷胱甘肽过氧化物酶（EC 1.11.1.9）、过氧化氢酶（EC 1.11.1.6）]以及抗坏血酸-谷胱甘肽循环中的酶[抗坏血酸过氧化物酶（EC 1.11.1.11）、单脱氢抗坏血酸还原酶（EC 1.6.5.4）、脱氢抗坏血酸还原酶（EC 1.8.5.1）和谷胱甘肽还原酶（EC 1.6.4.2）]活性的降低。抗坏血酸-谷胱甘肽循环中的非酶成分，如抗坏血酸（AsA）、脱氢抗坏血酸（DHAsA）、谷胱甘肽（GSH）和氧化型谷胱甘肽（GSSG）以及AsA/DHAsA、GSH/GSSG的比值也降低。抗氧化能力的这些降低与极性脂质的饱和脂肪酸与不饱和脂肪酸的比值以及游离甾醇与磷脂的比值增加相关，从而导致流动性降低、脂质过氧化增强和膜劣化，这可能与黑莓果实的成熟和衰老有关。
