抗坏血酸通过调节色素生物合成和能量代谢来防止鲜切山药的黄化。

Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism.

机构信息

Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

出版信息

Food Res Int. 2022 Jul;157:111424. doi: 10.1016/j.foodres.2022.111424. Epub 2022 May 27.

DOI:10.1016/j.foodres.2022.111424

PMID:35761669

Abstract

The fresh-cut yam would turn yellow under 25 ℃ for 36 h, which could reduce consumer's acceptance. This study aimed to investigate the mechanism by which 2% ascorbic acid inhibits yellowing of fresh-cut yam by detecting enzyme activities, gene expressions and metabolites. Ascorbic acid treatment was found to decrease ATPase activities, ATP content, and energy charge. The transcriptional expression levels of citrate synthase, acetyl-CoA carboxylase, and acetyl-CoA synthetase, which are involved in the tricarboxylic acid cycle, were also decreased by ascorbic acid treatment, thus blocking the supply of precursors and energy for pigment biosynthesis. In addition, ascorbic acid effectively inhibited the formation of carotenoids, flavonoids, and bisdemethoxycurcumin, as indicated by lower metabolic levels, decreased enzyme activities, and downregulated transcriptional expressions. Thus, ascorbic acid prevents yellowing in fresh-cut yam by reducing the energy metabolism level as well as inhibiting pigment (carotenoids, flavonoids, bisdemethoxycurcumin) biosynthesis pathways. Accordingly, ascorbic acid treatment is a safe, effective, and cheap method for inhibiting fresh-cut yam yellowing.

摘要

鲜切山药在 25℃下放置 36 小时会变黄，这会降低消费者的接受度。本研究旨在通过检测酶活性、基因表达和代谢物来探讨 2%抗坏血酸抑制鲜切山药变黄的机制。抗坏血酸处理可降低 ATP 酶活性、ATP 含量和能量电荷。柠檬酸合酶、乙酰辅酶 A 羧化酶和乙酰辅酶 A 合成酶的转录表达水平也因抗坏血酸处理而降低，从而阻断了色素生物合成的前体和能量供应。此外，抗坏血酸能有效抑制类胡萝卜素、类黄酮和双去甲氧基姜黄素的形成，这表现为较低的代谢水平、降低的酶活性和下调的转录表达。因此，抗坏血酸通过降低能量代谢水平以及抑制色素（类胡萝卜素、类黄酮、双去甲氧基姜黄素）生物合成途径来防止鲜切山药变黄。因此，抗坏血酸处理是一种安全、有效、廉价的抑制鲜切山药变黄的方法。