低温贮藏通过谷胱甘肽代谢和能量循环调控大蒜绿化及色素前体积累的新见解。
New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles.
作者信息
Lu Rongrong, Hou Wanfu, Zhao Wenting, Zhao Shuang, Wang Pan, Zhao Xiaoyan, Wang Dan
机构信息
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory 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 Chem. 2023 Aug 15;417:135848. doi: 10.1016/j.foodchem.2023.135848. Epub 2023 Mar 4.
To explore regulation mechanism of temperature on garlic greening and pigment precursors' accumulation, greening capacities, pigment precursors and critical metabolites, enzyme and genes involved in glutathione and NADPH metabolism of garlic stored at five temperatures (4, 8, 16, 24 and 30 ℃) were analyzed. Results showed that garlic pre-stored at 4, 8 and 16 ℃ were more likely to green than ones at 24 and 30 ℃ after pickling. After 25 days, more S-1-propenyl-l-cysteine sulfoxide (1-PeCSO) were detected in garlic stored at 4, 8 and 16 ℃ (753.60, 921.85 and 756.75 mAU, respectively) than that at 24 and 30 ℃ (394.35 and 290.70 mAU). Pigment precursors' accumulation in garlic was mainly realized by glutathione and NADPH metabolism under low-temperature storage, through enhancements of activities or expressions for GR (GSR), GST (GST), γ-GT (GGT1, GGT2), 6PGDH (PGD) and ICDHc (IDH1). This study enriched the mechanism of garlic greening.
为探究温度对大蒜绿化及色素前体积累的调控机制，分析了在5个温度（4、8、16、24和30℃）下贮藏的大蒜的绿化能力、色素前体和关键代谢产物、谷胱甘肽和NADPH代谢相关的酶及基因。结果表明，腌制后，预先贮藏在4、8和16℃的大蒜比贮藏在24和30℃的大蒜更易绿化。25天后，贮藏在4、8和16℃的大蒜中检测到的S-1-丙烯基-L-半胱氨酸亚砜（1-PeCSO）（分别为753.60、921.85和756.75 mAU）比贮藏在24和30℃的大蒜（394.35和290.70 mAU）更多。在低温贮藏下，大蒜中色素前体的积累主要通过谷胱甘肽和NADPH代谢实现，通过增强GR（GSR）、GST（GST）、γ-GT（GGT1、GGT2）、6PGDH（PGD）和ICDHc（IDH1）的活性或表达来实现。本研究丰富了大蒜绿化的机制。
Zotero 插件