Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China.
Food Chem. 2018 Jun 15;251:9-17. doi: 10.1016/j.foodchem.2018.01.061. Epub 2018 Jan 8.
The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3-13.9%) and superoxide dismutase (8.8-10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.
研究了外源 ATP 对绿豆芽采后品质、褐变和软化的影响。ATP 处理显著减轻了绿豆芽在贮藏 3 天期间的品质损失和褐变事件。它还通过诱导过氧化物酶（9.3-13.9%）和超氧化物歧化酶（8.8-10.3%）的高活性，有效清除活性氧（ROS），从而减轻氧化损伤。转录结果表明，在某些时间点，ATP 处理使 VrPL1、VrPME 和 VrPG1 基因的表达水平降低了 2 倍以上。此外，原子力显微镜（AFM）图像显示，ATP 处理显著减缓了果胶的降解，更好地保持了果胶主链的宽度和高度（比没有 ATP 处理的对照组分别高 47.1%和 45.6%）。ROS 清除的协同作用和果胶相关基因表达的降低可能有助于通过 ATP 处理延缓果胶的劣化和硬度的损失。
