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硫化氢通过调节抗氧化防御减轻葡萄采后衰老

Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses.

作者信息

Ni Zhi-Jing, Hu Kang-Di, Song Chang-Bing, Ma Run-Hui, Li Zhi-Rong, Zheng Ji-Lian, Fu Liu-Hui, Wei Zhao-Jun, Zhang Hua

机构信息

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China; Biological Science and Engineering College, Beifang University of Nationalities, Yinchuan 750021, China.

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China.

出版信息

Oxid Med Cell Longev. 2016;2016:4715651. doi: 10.1155/2016/4715651. Epub 2016 Aug 10.

DOI:10.1155/2016/4715651
PMID:27594971
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4995347/
Abstract

Hydrogen sulfide (H2S) has been identified as an important gaseous signal in plants. Here, we investigated the mechanism of H2S in alleviating postharvest senescence and rotting of Kyoho grape. Exogenous application of H2S released from 1.0 mM NaHS remarkably decreased the rotting and threshing rate of grape berries. H2S application also prevented the weight loss in grape clusters and inhibited the decreases in firmness, soluble solids, and titratable acidity in grape pulp during postharvest storage. The data of chlorophyll and carotenoid content suggested the role of H2S in preventing chlorophyll breakdown and carotenoid accumulation in both grape rachis and pulp. In comparison to water control, exogenous H2S application maintained significantly higher levels of ascorbic acid and flavonoid and total phenolics and reducing sugar and soluble protein in grape pulp. Meanwhile, H2S significantly reduced the accumulation of malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (O2 (∙-)) in grape pulp. Further investigations showed that H2S enhanced the activities of antioxidant enzymes ascorbate peroxidase (APX) and catalase (CAT) and decreased those of lipoxygenase (LOX) in both grape peels and pulp. In all, we provided strong evidence that H2S effectively alleviated postharvest senescence and rotting of Kyoho grape by modulating antioxidant enzymes and attenuating lipid peroxidation.

摘要

硫化氢（H₂S）已被确认为植物中的一种重要气体信号。在此，我们研究了H₂S缓解巨峰葡萄采后衰老和腐烂的机制。外源施加1.0 mM硫氢化钠（NaHS）释放的H₂S显著降低了葡萄浆果的腐烂和脱粒率。施加H₂S还能防止葡萄串的重量损失，并抑制采后贮藏期间葡萄果肉硬度、可溶性固形物和可滴定酸度的下降。叶绿素和类胡萝卜素含量的数据表明，H₂S在防止葡萄穗轴和果肉中叶绿素分解和类胡萝卜素积累方面发挥了作用。与水对照相比，外源施加H₂S能使葡萄果肉中的抗坏血酸、黄酮类化合物、总酚类、还原糖和可溶性蛋白维持在显著更高的水平。同时，H₂S显著降低了葡萄果肉中丙二醛（MDA）、过氧化氢（H₂O₂）和超氧阴离子（O₂(∙-)）的积累。进一步研究表明，H₂S增强了葡萄果皮和果肉中抗氧化酶抗坏血酸过氧化物酶（APX）和过氧化氢酶（CAT）的活性，并降低了脂氧合酶（LOX）的活性。总之，我们提供了有力证据，证明H₂S通过调节抗氧化酶和减轻脂质过氧化作用，有效缓解了巨峰葡萄采后衰老和腐烂。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/f649f67b8229/OMCL2016-4715651.006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/bcb6b8b2eb70/OMCL2016-4715651.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/09d2fc11df12/OMCL2016-4715651.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/7e0a6ca8e6ed/OMCL2016-4715651.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/bae97cb2ea24/OMCL2016-4715651.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/22998978169f/OMCL2016-4715651.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/f649f67b8229/OMCL2016-4715651.006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/bcb6b8b2eb70/OMCL2016-4715651.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/09d2fc11df12/OMCL2016-4715651.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/7e0a6ca8e6ed/OMCL2016-4715651.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/bae97cb2ea24/OMCL2016-4715651.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/22998978169f/OMCL2016-4715651.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ec5/4995347/f649f67b8229/OMCL2016-4715651.006.jpg

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