| 宋慕波 1,2，孙翊然 1,2，刘英健 1，农锦仙 3，刘云芬 1,2，何妹英 1，殷菲胧 1，陈振林 1.米糠提取物处理对鲜切荸荠黄化的影响[J].广东农业科学,2024,51(1):1-9 |
|
查看全文
HTML
米糠提取物处理对鲜切荸荠黄化的影响 |
| Effect of Rice Bran Extracts on Yellowing of Fresh-cut Chinese Water Chestnut |
| |
| DOI：10.16768/j.issn.1004-874X.2024.01.001 |
| 中文关键词: 鲜切荸荠 黄化 黄酮 酶活性 基因表达 |
| 英文关键词: fresh-cut Chinese water chestnut yellowing flavonoids enzyme activity gene expression |
| 基金项目:国家自然科学基金项目（31801607，32360785）；广西自然科学基金项目（2020GXNSFAA259087）；广西科技基地和人才专项（桂科 AD23026269，桂科 AD23026036）；贺州学院博士教授科研启动基金（2023JSQD03，HZUBS202106） |
|
| 摘要点击次数: 515 |
| 全文下载次数: 422 |
| 中文摘要: |
| 【目的】经削皮和切分的鲜切荸荠在贮藏过程中极易黄化，严重影响产品的外观品质。旨在寻找一种有效的鲜切荸荠黄化抑制手段，延缓贮藏过程中的品质劣变。【方法】采用米糠提取物浸泡处理鲜切荸荠，通过测定鲜切荸荠在贮藏过程中的色度、总黄酮含量、酶活性和黄酮代谢相关结构基因和转录因子的表达变化，研究米糠提取物对黄化的抑制效果及其机理。【结果】米糠提取物处理可有效抑制鲜切荸荠贮藏过程中 L* 值的下降、贮藏 6 d 时 L* 值仍 > 70，显著延缓鲜切荸荠 b* 值的上升、贮藏 6 d 时 b* 值为 20.62 且显著低于对照组。米糠提取物处理显著抑制鲜切荸荠组织中总黄酮含量的上升，而对照组鲜切荸荠贮藏至 6 d 时黄酮含量上升至 0.377 mg/g、是0 d 的 2.96 倍。对照组鲜切荸荠 PPO 活性呈先下降后上升趋势，米糠提取物处理组 PPO 活性在贮藏 2~6 d 均显著低于对照组；对照组 PAL 活性在贮藏过程中快速上升，贮藏 6 d 时达 71.03 U/g、是 0 d 的 3 倍，而米糠提取物处理则可显著延缓 PAL 活性上升。荧光定量 PCR 分析结果表明，米糠提取物处理可显著下调鲜切荸荠黄酮合成相关 4 个结构基因（CwPAL、CwC4H、CwCHI 和 CwCHS）的表达；参与黄酮代谢调控的 CwMYB12 和 CwMYC2 转录因子的表达也受米糠提取物处理的显著抑制。【结论】米糠提取物可有效延缓鲜切荸荠贮藏过程中的黄化现象，对黄酮类物质的积累和黄酮代谢均有显著的抑制作用；为进一步阐明荸荠黄化的分子机理提供基础，并为鲜切荸荠的保鲜和护色处理提供参考。 |
| 英文摘要: |
| 【Objective】Fresh-cut Chinese water chestnut (CWC) is prone to yellowing during storage, seriously affecting its appearance quality and commercial value. The study aims to find an effective method for inhibiting the yellowing of fresh-cut CWC and delaying quality deterioration during storage.【Method】Fresh-cut CWC were soaked in rice bran extracts to study the inhibitory effects of rice bran extracts on yellowing by measuring the color, total flavonoids content, enzyme activity, and expression changes of structural genes and transcription factors related to flavonoid metabolism.【Result】The rice bran extracts treatment significantly inhibited the increase of b* value (20.62 at 6 d of storage, significantly lower than the control) and the decrease of L* value (maintaining at 70 or above at 6 d of storage) of fresh-cut CWC during storage. Correspondingly, the rice bran extracts treatment significantly inhibited the increase in total flavonoids content, while the flavonoid content in control group increased to 0.377 mg/g at 6 days of storage, which was 2.96 times that of 0 d. In the control group, the polyphenol oxidase (PPO) activity decreased first and then increased in the later stage of storage, while the PPO activity in the rice bran extracts treatment group was significantly lower than that in the control group from 2 to 6 days of storage. The activity of PAL (phenylalanine ammonia lyase) in the control group rapidly increased throughout the entire storage process, and finally reaching 71.03 U/g at 6 d, which was three times that of 0 d. However, the rice bran extracts treatment significantly inhibited the increase of PAL activity. The quantitative real-time PCR (qRT-PCR) analysis showed that rice bran extracts treatment effectively inhibited the expression of key structural genes in flavonoid synthesis pathway, including CwPAL, CwC4H, CwCHI and CwCHS. The expression of CwMYB12 and CwMYC2 transcription factors related to flavonoid synthesis were both significantly suppressed by rice bran extracts treatment.【Conclusion】Rice bran extracts can effectively delay the yellowing of fresh-cut water chestnut during storage, and has a significant inhibitory effect on the accumulation of flavonoids and flavonoid metabolism. These results provide a basis for further elucidating the molecular mechanism of CWC yellowing, and provide references for the preservation and color protection treatment of fresh-cut CWC. |
|
查看/发表评论 下载PDF阅读器 |
|
|
|
