贮藏温度对鲜枸杞类胡萝卜素和氨基酸的影响及调控机制  

Effects of storage temperature on carotenoids and amino acids in fresh Goji berry and the related regulation mechanism

作　　者：周宜洁 李新 马三梅[2] 曾少华[1] 王瑛[1] 蒋跃明[1] 屈红霞[1] Yijie Zhou;Xin Li;Sanmei Ma;Shaohua Zeng;Ying Wang;Yueming Jiang;Hongxia Qu(South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China;Department of Bioengineering,Jinan University,Guangzhou 510632,China)

机构地区：[1]中国科学院华南植物园,广州510650 [2]暨南大学生物工程学系,广州510632

出　　处：《科学通报》2022年第4期385-395,共11页Chinese Science Bulletin

基　　金：国家重点研发计划(2016YFD0400904);国家自然科学基金(31770334);广州市民生科技攻关计划(201803020028);宁夏农业综合开发科技推广项目(NTKJ2018-01-03)资助。

摘　　要：本研究探讨了4和−4℃贮藏对鲜枸杞类胡萝卜素水平、类胡萝卜素合成、存储、降解相关基因以及氨基酸代谢相关基因表达的调控作用.结果表明,–4℃贮藏的枸杞果实中β-胡萝卜素、玉米黄素和玉米黄素双棕榈酸酯含量显著高于4℃,贮藏末期玉米黄素双棕榈酸酯含量比4℃贮藏高42.14%.枸杞果实低温贮藏过程中类胡萝卜素合成、存储和降解相关基因普遍上调表达,特别是类胡萝卜素裂解酶基因LbCCD4在贮藏过程中表达量升高超过70倍.4℃贮藏枸杞果实类胡萝卜素合成基因表达显著高于–4℃,但是存储蛋白基因LbHSP21、LbOR2表达极显著低于–4℃,降解酶基因LbNCED6、LbCCD1、LbCCD4则极显著高于–4℃,可能是导致其类胡萝卜素含量低于–4℃的主要原因.另一方面,4℃贮藏上调脯氨酸合成相关的LbOAT表达、维持脯氨酸降解相关的LbProDH在较低水平,从而有利于脯氨酸的积累.上述结果说明,–4℃贮藏更有利于枸杞类胡萝卜素的积累、保持较好的营养品质,并延缓果实衰老劣变.Fresh Goji berry has become more and more popular in recent years with consumers’increasing demand for nutritional,healthy,and natural food.However,freshly harvested Goji berry is highly perishable,deteriorating and quickly losing its commercial value in 1–2 d at room temperature due to its unique structural and biological characteristics(tender,hollow with thin pericarp and high water content).In order to optimize the storage conditions for fresh Goji berry and better retain its nutritional components,Goji berry was stored at 4 and−4℃ for up to 21 d.The changes in fruit appearance,the evolution of the contents of zeaxanthin,β-carotene,and zeaxanthin dipalmitate,and the expressions of genes related to the synthesis,storage,and degradation of carotenoids and those related to the metabolism of amino acids were investigated in the present study.The results showed that the contents of zeaxanthin,β-carotene,and zeaxanthin dipalmitate were relatively higher in Goji berry stored at 4℃ for 7 d or at–4℃ for 21 d.As the most characteristic carotenoid in Goji berry,zeaxanthin dipalmitate was 42.14%higher at–4℃ than at 4℃ at the end of storage.The carotenoid synthesis genes were expressed at higher levels,while the carotenoid storage protein genes,LbHSP21 and LbOR2,were expressed at significantly lower levels at 4℃.At the same time,the carotenoid cleavage enzyme genes,LbNCED6,LbCCD1,and LbCCD4,were expressed at significantly higher levels in Goji berry stored at 4℃.In particular,the expression level of LbCCD4 on day 7 was 70 and 30 times higher than that on day 0 at 4 and–4℃,respectively,which may explain the lower carotenoids contents at 4℃ by the end of storage.The expressions of proline synthesis genes,LbP5CS and LbOAT,increased,while that of proline degradation gene LbPRODH declined during storage.The expression level of LbOAT was significantly higher,while that of LbProDH was significantly lower at 4 than at–4℃(P<0.01),which might facilitate the accumulation of proline in Goji berry s

关 键 词：贮藏温度 玉米黄素双棕榈酸酯 类胡萝卜素 氨基酸 代谢 调控 

分 类 号：TS205[轻工技术与工程—食品科学]