GABA处理对双孢蘑菇活性氧代谢和膜脂过氧化的影响
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摘要
为探讨γ-氨基丁酸(GABA)处理对双孢蘑菇(Agaricus bisporus)活性氧代谢和膜脂过氧化的影响,采用5 mmol/L GABA浸泡处理双孢蘑菇5 min,然后于4℃条件下贮藏12 d,测定双孢蘑菇颜色变化、相对电导率、膜脂过氧化产物丙二醛(MDA)的含量、超氧阴离子生成速率、H_2O_2的含量以及过氧化氢酶(CAT)、超氧化物歧化酶(SOD)等抗氧化酶活性的变化。结果表明,GABA处理能够显著提高抗氧化酶CAT和SOD的活性,降低双孢蘑菇的相对电导率、超氧阴离子产生速率和减少MDA、过氧化氢的积累,延缓细胞膜透性和脂质过氧化进程,进而较好的保持双孢蘑菇的L*值,降低其褐变指数,因此,GABA可以用作双孢蘑菇的护色保鲜剂。
In order to investigate the effect of γ-aminobutyric acid(GABA) treatment on active oxygen metabolism and membrane lipid peroxidation of Agaricus bisporus,A.bisporus were dipped for 5 min in 5 mmol/L GABA,then stored at 4 ℃ for 12 d.Changes of the browning,membrane permeability,lipid peroxidation,reactive oxygen species,and antioxidant enzymes activity in the mushroom tissue were measured. The results showed that the GABA treatment could significantly increase the activities of SOD and CAT,and reduce the relative leakage rate,the production rate of superoxide anion and the accumulation of the contents of MDA and H_2O_2.And then,the cell membrane permeability and lipid peroxidation were delayed.Furthermore,the browning of A.bisporus was inhibited with higher L~* value and lower browning index.Therefore,GABA could be used as a color preservative for A.bisporus.
In order to investigate the effect of γ-aminobutyric acid(GABA) treatment on active oxygen metabolism and membrane lipid peroxidation of Agaricus bisporus,A.bisporus were dipped for 5 min in 5 mmol/L GABA,then stored at 4 ℃ for 12 d.Changes of the browning,membrane permeability,lipid peroxidation,reactive oxygen species,and antioxidant enzymes activity in the mushroom tissue were measured. The results showed that the GABA treatment could significantly increase the activities of SOD and CAT,and reduce the relative leakage rate,the production rate of superoxide anion and the accumulation of the contents of MDA and H_2O_2.And then,the cell membrane permeability and lipid peroxidation were delayed.Furthermore,the browning of A.bisporus was inhibited with higher L~* value and lower browning index.Therefore,GABA could be used as a color preservative for A.bisporus.
引文
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[14]Wang YS,Luo ZS,Huang XD,et al.Effect of exogenousγ-aminobutyric acid(GABA)treatment on chilling injury and antioxidant capacity in banana peel[J].Scientia Horticulturae,2014,168:132-137.
[15]Yang AP,Cao SF,Yang ZF,et al.γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit[J].Food Chemistry,2011,129(4):1619-1622.
[16]李静,李顺峰,刘丽娜,等.γ-氨基丁酸对双孢蘑菇贮藏品质的影响[J].食品科学,2018,39(1):273-278.
[17]Liu ZL,Wang XY.Changes in color,antioxidant,and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres[J].Postharvest Biology and Technology,2012,69:1-6.
[18]Yan B,Dai Q,Liu X,et al.Flooding-induced membrane damage lipid oxidation and activated oxygen generation in corn leaves[J].Plant Soil,1996,179:261-268.
[19]Liu ZL,Wang XY,Zhu JY,et al.Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom[J].International Journal of Food Science and Technology,2010,45:1097-1103.
[20]李顺峰,李静,王安建,等.适宜真空充氮热处理减缓鲜切双孢蘑菇细胞壁降解[J].食品科技,2015,40(11):318-324.
[2]Jiang TJ.Effect of alginate coating on physicochemical and sensory qualities of button mushrooms(Agaricus bisporus)under a high oxygen modified atmosphere[J].Postharvest Biology and Technology,2013,76:91-97.
[3]Singh P,Langowski H,Wanib AA,et al.Recent advances in extending the shelf life of fresh Agaricus mushrooms:A review[J].Journal of the Science of Food and Agriculture,2010,90(9):1393-1402.
[4]Jolivet S,Aapin N,Wichers HJ,et al.Agaricus bisporus browning:a review[J].Mycological Research,1998,102(12):1459-1483.
[5]Nerya O,Luzzatto RBT,Musa R,et al.Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors[J].Postharvest Biology and Technology,2006,39(3):272-277.
[6]Khan ZU,Aisikaer G,Khan RU,et al.Effects of composite chemical pretreatment on maintaining quality in button mushrooms(Agaricus bisporus)during postharvest storage[J].Postharves Biology and Technology,2014,95:36-41.
[7]李云云,赵春霞,程曦,等.高氧气调包装对双孢蘑菇微生物及其品质的影响[J].食品科学,2016,37(2):261-265.
[8]王丽芳,王晓拓,王志东.贮藏温度对双孢蘑菇褐变和抗氧化活性的影响及动力学研究[J].现代食品科技,2015,31(2):157-163.
[9]李静,李顺峰,田广瑞,等.短时高压二氧化碳对双孢蘑菇褐变和活性氧代谢的影响[J].食品工业科技,2016,(14):308-312,319.
[10]闵婷,谢君,郑梦林,等.果蔬采后酶促褐变的机制及控制技术研究进展[J].江苏农业科学,2016,44(1):273-276.
[11]余辰.γ-氨基丁酸对梨果实青霉病抗性的诱导作用及相关机理研究[D].杭州:浙江大学,2014:17-18.
[12]Shelp BJ,Bozzo GG,Trobacher CP,et al.Hypothesis/review:Contribution of putrescine to 4-aminobutyrate(GABA)production in response to abiotic stress[J].Plant Science,2012,193-194:130-135.
[13]Shang HT,Cao SF,Yang ZF,et al.Effect of exogenousγ-aminobutyric acid treatment on proline accumulation and chilling injury in peach fruit after long-term cold storage[J].Journal of Agricultural and Food Chemistry,2011,59,1264-1268.
[14]Wang YS,Luo ZS,Huang XD,et al.Effect of exogenousγ-aminobutyric acid(GABA)treatment on chilling injury and antioxidant capacity in banana peel[J].Scientia Horticulturae,2014,168:132-137.
[15]Yang AP,Cao SF,Yang ZF,et al.γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit[J].Food Chemistry,2011,129(4):1619-1622.
[16]李静,李顺峰,刘丽娜,等.γ-氨基丁酸对双孢蘑菇贮藏品质的影响[J].食品科学,2018,39(1):273-278.
[17]Liu ZL,Wang XY.Changes in color,antioxidant,and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres[J].Postharvest Biology and Technology,2012,69:1-6.
[18]Yan B,Dai Q,Liu X,et al.Flooding-induced membrane damage lipid oxidation and activated oxygen generation in corn leaves[J].Plant Soil,1996,179:261-268.
[19]Liu ZL,Wang XY,Zhu JY,et al.Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom[J].International Journal of Food Science and Technology,2010,45:1097-1103.
[20]李顺峰,李静,王安建,等.适宜真空充氮热处理减缓鲜切双孢蘑菇细胞壁降解[J].食品科技,2015,40(11):318-324.
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