Active Oxygens Generation and the Formation of Scavenging System with Maturation and Senescence in Fruit and Vegetables

果蔬成熟衰老过程中活性氧的产生及清除系统的形成

• 批准号: 12660027
• 负责人: YAMAUCHI Naoki
• 金额: $ 2.3万
• 依托单位: Yamaguchi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12660027/
• 关键词: broccoli; sweet pepper; active oxygens; hydrogen peroxide; ascorbate-glutathione cycle; heat treatment; 成熟; 老化

Active oxygens generation and the formation of scavenging system with maturation and senescence in sweet pepper and broccoli were studied.1. The floret yellowing was inhibited in heat-treated (50℃, 2 hrs) broccoli. Hydrogen peroxide content in heat-treated broccoli showed higher level than the control. The activities of the enzymes involved in an ascorbate - glutathione cycle showed higher levels in heat-treated broccoli than those in control. Cytosolic ascorbate peroxidase (cAPX) activity in heat-treated broccoli increased slightly during storage at 15℃. Moreover, the cAPX mRNA level in heat-treated broccoli was detected greatly during storage.2. Superoxide dismutase (SOD) activity in sweet pepper increased from green (G) to yellow/green (Y/G) stage of maturation. A number of Cu, Zn-SOD isozymes increased at green/yellow (G/Y) and Y/G stages. SOD activity was mainly found in cytosol. APX activity increased from G to Y/G stage. A number of cAPX isozymes increased from G/Y to Y/G stage and the activity was present chiefly in the cytosol. The enzyme activities involved in the ascorbate-glutathione cycle showed a change with maturation.

研究了甜椒和青花菜成熟衰老过程中活性氧的产生和清除系统的形成.热处理（50℃，2小时）可抑制青花菜小花的黄化。热处理的青花菜中过氧化氢含量高于对照。在抗坏血酸-谷胱甘肽循环中所涉及的酶的活性在热处理的西兰花中显示出高于对照的水平。在15℃贮藏过程中，热处理青花菜的胞浆抗坏血酸过氧化物酶（cAPX）活性略有增加。此外，热处理青花菜在贮藏过程中cAPX mRNA的表达量显著增加.甜椒果实超氧化物歧化酶（SOD）活性从成熟期的绿色（G）到成熟期的黄/绿色（Y/G）呈上升趋势。Cu，Zn-SOD同工酶在绿色/黄色（G/Y）和Y/G期均呈上升趋势。SOD活性主要存在于细胞质中。APX活性从G期到Y/G期逐渐升高。从G/Y期到Y/G期，cAPX同工酶的活性增加，主要存在于胞浆中。抗坏血酸-谷胱甘肽循环中的酶活性随着成熟而变化。

项目成果

山内直樹: "Involvement of Ascorbate-Glutathione Cycle in Senescence of Stored Broccoli (Brassica oleracea L.)"Journal of the Japanese Society for Horticultural Science. Vol.70(6). 704-708 (2001)

Naoki Yamauchi：“抗坏血酸-谷胱甘肽循环参与储存西兰花（Brassica oleracea L.）的衰老”，日本园艺学会杂志，第 70 卷（6）（2001 年）。

Naoki Yamauchi: "Involvement of ascorbate-glutathione cycle in senescence of stored broccoli (Brassica oleracea L)"Journal of the Japanese Society for Horticultural Science. Vol.70 (6). 704-708 (2001)

Naoki Yamauchi：“抗坏血酸-谷胱甘肽循环参与储存西兰花（Brassica oleracea L）的衰老”日本园艺学会杂志。

山内 直樹: "Involvement of Ascorbate-Glutathione Cycle in Senescence of Stored Broccoli (Brassica oleracea L.)"Journal of the Japanese Society for Horticultural Science. Vol. 70(6). 704-708 (2001)

Naoki Yamauchi：“抗坏血酸-谷胱甘肽循环参与储存西兰花（Brassica oleracea L.）的衰老”，日本园艺学会杂志，第 70（6）卷（2001 年）。

今堀義洋: "Changes in Hydrogen Peroxide Content and Antioxidative Enzyme Activities during the Maturation of Sweet Pepper (Capsicum annuum L.) Fruit"Journal of the Japanese Society for Horticultural Science. Vol.69(6). 690-695 (2000)

今堀义博：“甜椒（Capsicum annuum L.）果实成熟过程中过氧化氢含量和抗氧化酶活性的变化”日本园艺学会杂志第690-695卷（2000年）。

Yoshihiro Imahori: "Changes in hydrogen peroxide content and antioxidative enzymes activities during the maturation of sweet pepper (Capsicum Annuum L) fruit"Journal of the Japanese Society for Horticultural Science. Vol.69 (6). 690-695 (2000)

今堀义博：“甜椒（Capsicum Annuum L）果实成熟过程中过氧化氢含量和抗氧化酶活性的变化”日本园艺学会杂志。