Bingxin Zhang, Jiali Fu , Chen Wang, Mingxue Yin, Pei Liu, Song Zhang, Xiaoyan Zhang, Yong Peng
{"title":"氧白藜芦醇对鲜切马铃薯褐变和 PPO 的抑制作用","authors":"Bingxin Zhang, Jiali Fu , Chen Wang, Mingxue Yin, Pei Liu, Song Zhang, Xiaoyan Zhang, Yong Peng","doi":"10.1016/j.postharvbio.2024.113224","DOIUrl":null,"url":null,"abstract":"<div><div>The work investigated the browning inhibition of oxyresveratrol (OXY) in fresh-cut potatoes by physicochemical and structural analysis. The results showed that the optimal inhibitory concentration was 0.002 % for fresh-cut potato sticks. Under this condition, oxyresveratrol inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), cinnamate-4-hydroxylase (C4H) and catalase (CAT), and decreased the content of chlorogenic acid and caffeic acid, but increased the contents of catechic acid and epicatechin in fresh-cut potatoes. Further analysis found that oxyresveratrol was a competitive inhibitor for PPO with the strong ability to chelate Cu<sup>2+</sup>. Oxyresveratrol formed hydrogen bonds with Ala246, Ala143, Met247 and Ala146 of StPPO2, and constructed stable hydrophobic interactions with His144, Pro245, Glu145 and Ile151 residues. The analysis of tertiary and secondary structures showed that oxyresveratrol decreased the fluorescence intensity and α-helix content of PPO, but increased β-sheet and β-turn content. The results showed that oxyresveratrol is a promising anti-browning agent for fresh-cut potatoes.</div></div>","PeriodicalId":20328,"journal":{"name":"Postharvest Biology and Technology","volume":"219 ","pages":"Article 113224"},"PeriodicalIF":6.4000,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0925521424004691/pdfft?md5=ff734a5b21f07fb199e07ba9e19287c5&pid=1-s2.0-S0925521424004691-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Inhibitory effect of oxyresveratrol on the browning and PPO of fresh-cut potato\",\"authors\":\"Bingxin Zhang, Jiali Fu , Chen Wang, Mingxue Yin, Pei Liu, Song Zhang, Xiaoyan Zhang, Yong Peng\",\"doi\":\"10.1016/j.postharvbio.2024.113224\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The work investigated the browning inhibition of oxyresveratrol (OXY) in fresh-cut potatoes by physicochemical and structural analysis. The results showed that the optimal inhibitory concentration was 0.002 % for fresh-cut potato sticks. Under this condition, oxyresveratrol inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), cinnamate-4-hydroxylase (C4H) and catalase (CAT), and decreased the content of chlorogenic acid and caffeic acid, but increased the contents of catechic acid and epicatechin in fresh-cut potatoes. Further analysis found that oxyresveratrol was a competitive inhibitor for PPO with the strong ability to chelate Cu<sup>2+</sup>. Oxyresveratrol formed hydrogen bonds with Ala246, Ala143, Met247 and Ala146 of StPPO2, and constructed stable hydrophobic interactions with His144, Pro245, Glu145 and Ile151 residues. The analysis of tertiary and secondary structures showed that oxyresveratrol decreased the fluorescence intensity and α-helix content of PPO, but increased β-sheet and β-turn content. The results showed that oxyresveratrol is a promising anti-browning agent for fresh-cut potatoes.</div></div>\",\"PeriodicalId\":20328,\"journal\":{\"name\":\"Postharvest Biology and Technology\",\"volume\":\"219 \",\"pages\":\"Article 113224\"},\"PeriodicalIF\":6.4000,\"publicationDate\":\"2024-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0925521424004691/pdfft?md5=ff734a5b21f07fb199e07ba9e19287c5&pid=1-s2.0-S0925521424004691-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Postharvest Biology and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0925521424004691\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Postharvest Biology and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0925521424004691","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
Inhibitory effect of oxyresveratrol on the browning and PPO of fresh-cut potato
The work investigated the browning inhibition of oxyresveratrol (OXY) in fresh-cut potatoes by physicochemical and structural analysis. The results showed that the optimal inhibitory concentration was 0.002 % for fresh-cut potato sticks. Under this condition, oxyresveratrol inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), cinnamate-4-hydroxylase (C4H) and catalase (CAT), and decreased the content of chlorogenic acid and caffeic acid, but increased the contents of catechic acid and epicatechin in fresh-cut potatoes. Further analysis found that oxyresveratrol was a competitive inhibitor for PPO with the strong ability to chelate Cu2+. Oxyresveratrol formed hydrogen bonds with Ala246, Ala143, Met247 and Ala146 of StPPO2, and constructed stable hydrophobic interactions with His144, Pro245, Glu145 and Ile151 residues. The analysis of tertiary and secondary structures showed that oxyresveratrol decreased the fluorescence intensity and α-helix content of PPO, but increased β-sheet and β-turn content. The results showed that oxyresveratrol is a promising anti-browning agent for fresh-cut potatoes.
期刊介绍：
The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages.
Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing.
Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.
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