您好，欢迎访问四川省农业科学院 机构知识库！

Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars

文献类型： 外文期刊

作者： Tang, Yueming 1 ; Yang, Yiwen 2 ; Luo, Fangyao 2 ; Luo, Jinghong 2 ; Hu, Jianjun 3 ; Yu, Haoqiang 1 ; Li, Wanchen 1 ; Gao, Jia 2 ; Fu, Fengling 1 ;

作者机构： 1.Sichuan Agr Univ, Maize Res Inst, Chengdu 611130, Peoples R China

2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Inst Food Nutr & Hlth, Chengdu 610066, Peoples R China

3.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China

关键词： Fresh-cut potato; Browning sensitivity; WGCNA; Metabolites; L-pyroglutamic acid; Polyphenol oxidase

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify antibrowning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key modules via WGCNA. The accumulation of metabolites with rich reducing groups and acidic groups were found to enhance antibrowning activity in potatoes. Among these metabolites, only L-pyroglutamic acid (L-PA) and ascorbic acid had variable importance for the projection (VIP) values greater than 1.5. In addition, it was found that L-PA inhibited polyphenol oxidase (PPO) activity by lowering pH and interacting with amino acid residues of PPO. LPA also inhibited the growth of microorganisms in fresh-cut potato. Our results show that L-AP is an effective novel anti-browning agent with antibacterial activity.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：四川省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台