The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit.
The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit.
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DOI：
10.1016/j.foodres.2023.113415
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发表时间：
2023-08
影响因子：
8.1
通讯作者：
Qian Li;Han Lin;He-tong Lin;Meng-shi Lin;Hui Wang;Wei Wei-Wei;Jian-ye Chen;Wang-jin Lu;
中科院分区：
文献类型：
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作者：
Qian Li;Han Lin;He-tong Lin;Meng-shi Lin;Hui Wang;Wei Wei-Wei;Jian-ye Chen;Wang-jin Lu;
香蕉果实在冷藏过程中极易受到冷害，导致品质劣变和商品减少。本研究旨在探讨低温诱导香蕉果实CI的膜脂代谢机制。与对照温度(22℃)相比，低温显著诱导香蕉果实出现CI症状。通过生理实验和转录分析，我们发现低温(7℃)增加了CI指数、丙二醛含量和细胞膜透性。此外，低温还上调了脂氧合酶(LOX)、磷脂酶D(PLD)、磷脂酶C(PLC)、磷脂酶A(PLA)和脂肪酶等膜脂降解酶的编码基因，而下调了脂肪酸去饱和酶(FAD)的编码基因。此外，低温提高了脂氧合酶、磷脂酶D、磷脂酶C、聚乳酸和脂肪酶的活性，抑制了FAD活性，降低了不饱和脂肪酸(γ-亚麻酸和亚油酸)、磷脂酰胆碱和磷脂酰肌醇的含量，但保持了较高的饱和脂肪酸(硬脂酸和棕榈酸)、游离脂肪酸、磷脂酸、溶血磷脂酸和二酰甘油的含量，较低的不饱和脂肪酸指数和较低的USFAs/SFAs。综上所述，这些结果表明，低温诱导的香蕉冷害是由膜完整性破坏引起的，并与膜脂代谢的酶和遗传操作有关。这些活性促进了新鲜香蕉冷藏过程中膜磷脂和不饱和脂肪酸的降解。
Banana fruit is highly vulnerable to chilling injury (CI) during cold storage, which results in quality deterioration and commodity reduction. The purpose of this study was to investigate the membrane lipid metabolism mechanism underlying low temperature-induced CI in banana fruit. Chilling temperature significantly induced CI symptoms in banana fruit, compared to control temperature (22 °C). Using physiological experiments and transcriptomic analyses, we found that chilling temperature (7 °C) increased CI index, malondialdehyde content, and cell membrane permeability. Additionally, chilling temperature upregulated the genes encoding membrane lipid-degrading enzymes, such as lipoxygenase (LOX), phospholipase D (PLD), phospholipase C (PLC), phospholipase A (PLA), and lipase, but downregulated the genes encoding fatty acid desaturase (FAD). Moreover, chilling temperature raised the activities of LOX, PLD, PLC, PLA, and lipase, inhibited FAD activity, lowered contents of unsaturated fatty acids (USFAs) (γ-linolenic acid and linoleic acid), phosphatidylcholine, and phosphatidylinositol, but retained higher contents of saturated fatty acids (SFAs) (stearic acid and palmitic acid), free fatty acids, phosphatidic acid, lysophosphatidic acid, diacylglycerol, a lower USFAs index, and a lower ratio of USFAs to SFAs. Together, these results revealed that chilling temperature-induced chilling injury of bananas were caused by membrane integrity damage and were associated with the enzymatic and genetic manipulation of membrane lipid metabolism. These activities promoted the degradation of membrane phospholipids and USFAs in fresh bananas during cold storage.