Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin/thioredoxin system
Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin/thioredoxin system
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DOI：
10.1016/j.scienta.2019.05.042
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发表时间：
2019-09-20
影响因子：
4.3
通讯作者：
Saengnil, Kobkiat
中科院分区：
文献类型：
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作者：
Chumyam, Athiwat;Faiyue, Bualuang;Saengnil, Kobkiat
植物的非生物胁迫通常是由其组织中抗氧化系统失衡引起的。过氧化物氧还蛋白/硫氧还蛋白（Peroxiredoxin/Thioredoxin，Prx/Trx）系统是一种普遍存在的抗氧化系统，参与过氧化氢（H2 O2）和其他活性氧（ROS）的检测和解毒。研究了外源H2 O2对鲜切番石榴果实贮藏期间布朗宁的抑制作用及其与Prx/Trx系统的相互作用。将鲜切番石榴样品浸入0（对照）和250 mM H2 O2中10 min，置于泡沫托盘上，包装在聚乙烯袋内，并在25 +/- 1 ℃下保持48 h。H2 O2处理降低了鲜切番石榴果实贮藏期间的布朗宁，保持了鲜切番石榴果实的品质。H2 O2处理减少了氧化膜损伤和ROS的积累，但通过刺激过氧化物氧还蛋白和硫氧还蛋白还原酶的活性以及NADP氧化还原状态的增加，激活了Prx/Trx系统，产生NADPH的脱氢酶包括葡萄糖-6-磷酸脱氢酶和6-磷酸葡萄糖酸脱氢酶。氧化还原状态的改变和Prx/Trx系统的激活与鲜切番石榴的延迟布朗宁相关。因此，Prx/Trx系统参与了鲜切番石榴的布朗宁过程，H2 O2处理可通过刺激Prx/Trx系统降低氧化膜损伤，从而延缓鲜切番石榴的布朗宁。
Abiotic stresses in plants are commonly caused by antioxidant system imbalance in their tissues. A peroxiredoxin/thioredoxin (Prx/Trx) system is a ubiquitous antioxidant system involved in sensing and detoxifying hydrogen peroxide (H2O2) and other reactive oxygen species (ROS). This study investigated exogenous H2O2 potential in reducing browning and its interaction with the Prx/Trx system in fresh-cut guava fruit during storage at 25 degrees C. Fresh-cut guava samples were immersed in 0 (control) and 250 mM H2O2 for 10 min, placed on a foam tray, packed inside a polyethylene bag and kept at 25 +/- 1 degrees C for 48 h. The H2O2 treatment reduced browning and maintained fresh-cut guava fruit quality during storage. The H2O2 treatment reduced oxidative membrane damage and an accumulation of ROS, but activated the Prx/Trx system by stimulating the activities of peroxiredoxin and thioredoxin reductase, and NADPH-generating dehydrogenases including glucose-6-phosphate dehydrogenase and 6-phosphogluconate dehydrogenase as well as an increase in NADP redox state. The altered redox state and the activation of the Prx/Trx system by H2O2 was correlated with delayed browning of fresh-cut guava. Thus, the Prx/Trx system is involved in browning development, and H2O2 treatment could delay browning in fresh-cut guava by reducing oxidative membrane damage via stimulating the Prx/Trx system.