L-谷氨酸对苹果果实抗氧化能力的影响  

Effect of L-glutamate on Antioxidant Capacity of Apple Fruit

作　　者：杨佳丽 荆志怀 张星[1] 王如福[1] YANG Jiali;JING Zhihuai;ZHANG Xing;WANG Rufu(College of Food Science and Engineering Shanxi Agricultural University,Jinzhong 030801)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801

出　　处：《食品工业》2020年第11期213-216,共4页The Food Industry

基　　金：山西省高等学校科技创新项目(2019L0398);国家自然科学基金(31471627);山西农业大学科技创新基金(2017YJ31);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201716)。

摘　　要：以"红富士"苹果为试材,经L-谷氨酸(0.1 g·L^-1)诱导处理24 h后接种Penicillium expansum,定期测定果实的发病率和病斑直径,同时通过检测果实的过氧化物酶(Peroxidase,POD)、过氧化氢酶(Catalase,CAT)和超氧化物歧化酶(Superoxide dismutase,SOD)活性以及丙二醛(Malondialdehyde,MDA)、脯氨酸和草酸的含量,研究L-谷氨酸对苹果抗氧化能力的影响,以期进一步解析其对果实病害的抗性机制。结果表明:L-谷氨酸显著降低了果实的发病率和病斑直径;处理迅速提高了抗氧化酶POD和CAT活力,同时诱导抗氧化剂L-脯氨酸和草酸的积累,最终使MDA含量下降。综上所述,L-谷氨酸可能是通过提高苹果抗氧化酶系统和诱导抗氧化剂的积累来抑制活性氧的大量生成和细胞死亡,从而抵御腐生型病原菌Penicillium expansum的侵染。To gain further knowledge about the L-glutamate mediated resistance mechanism,antioxidant capacity was investigated during the apple-Penicillium expansum interaction.The fruit was treated with L-glutamate at 0.1 g·L^-1 for 24 h.After inoculation,the effect of L-glutamate on Penicillium expansum and antioxidant capacity were studied by measuring disease incidence,lesion diameter,the activities of peroxidase(POD)and catalase(CAT),superoxide dismutase(SOD)and the content of malondialdehyde(MDA),L-proline and oxalic acid.The results showed the incidence and diameter of lesions were significantly restricted in the presence of L-glutamate.Meanwhile,L-glutamate could stimulate the activities of POD and CAT,and the accumulation of proline and oxalic acid,as well as the decrease of MDA content.In conclusion,L-glutamate induced resistance to the Penicillium expansum at least in part by activating antioxidant enzymes and the accumulation of some antioxidants,restricting the levels of reactive oxygen species and cell death.

关 键 词：L-谷氨酸 抗氧化酶 苹果果实 Penicillium expansum 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]