Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China.
Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China.
Food Chem. 2024 Jul 30;447:139005. doi: 10.1016/j.foodchem.2024.139005. Epub 2024 Mar 15.
Hydrogen sulfide (HS) is known to effectively inhibit the browning of fresh-cut apples, but the mechanism at a metabolic level remains unclear. Herein, non-targeted metabolomics was used to analyze metabolic changes in surface and internal tissues of fresh-cut apple after HS treatment. The results showed that prenol lipids were the most up-accumulated differential metabolites in both surface and inner tissue of fresh-cut apple during browning process, which significantly down-accumulated by HS treatment. HS treatment reduced the consumption of amino acid in surface tissue. Regarding inner tissue, HS activated defense response through accumulation of lysophospholipid signaling and induced the biosynthesis of phenolic compounds. We therefore propose that HS inhibited the surface browning of fresh-cut apple by reducing the accumulation of prenol lipids, directly delaying amino acid consumption in surface tissue and indirectly regulating defense response in inner tissue, which provides fundamental insights into browning inhibition mechanisms by HS.
硫化氢（HS）已被证实可有效抑制鲜切苹果的褐变，但在代谢水平上的作用机制尚不清楚。在此，我们采用非靶向代谢组学方法分析了 HS 处理后鲜切苹果表面和内部组织的代谢变化。结果表明，在褐变过程中， prenol 脂质是鲜切苹果表面和内部组织中上调差异最大的代谢物，HS 处理后其显著下调。HS 处理减少了表面组织中氨基酸的消耗。对于内部组织，HS 通过积累溶血磷脂信号来激活防御反应，并诱导酚类化合物的生物合成。因此，我们提出 HS 通过减少 prenol 脂质的积累来抑制鲜切苹果的表面褐变，直接延缓表面组织中氨基酸的消耗，间接调节内部组织的防御反应，这为 HS 抑制褐变的机制提供了基础见解。
