Anti-polyphenol oxidase mechanism of oligomeric procyanidins and its application on browning control of“Baiyu”loquat during storage  

作　　者：Gui-Li Huang Tian-Tian Liu Jia-Jia Ma Ling-Xiang Sun Si-Yao Sui Xin-Yao Quan Yu-Ning Wang 

机构地区：[1]Agricultural Product Storage and Processing Laboratory,Suzhou Academy of Agricultural Sciences,Suzhou,215105,China [2]Key Laboratory of Carbohydrate Chemistry and Biotechnology,Science Center for Future Foods,Jiangnan University,Wuxi,214122,China [3]Jiangsu Key Laboratory for Biomass Energy and Material,Institute of Chemical Industry of Forest Products CAF,Nanjing,210042,China

出　　处：《Food Bioscience》2022年第4期398-405,共8页食品生物科学（英文）

基　　金：supported by the Open Research Fund of Jiangsu Key Laboratory for Biomass Energy and Material(JSBEM202009);the National Nature Science Foundation of China(32100439);the Science and Technology Foundation of Suzhou(SNG201909);the Foundation of Suzhou Academy of Agricultural Sciences(21010).

摘　　要：The harvested loquat fruits are prone to browning,leading to a decline in fruit quality.Inhibiting activity of polyphenol oxidase(PPO)is an important way to prevent browning.In this study,we evaluated the inhibitory impact of oligomeric procyanidins(OPC)on hydroxylation of monophenol and oxidation of o-diphenol catalyzed by PPO and effect of OPC on loquat fruits storage.The obtained results revealed that OPC could attenuate the activity of monophenolase and diphenolase.For monophenolase activity,the inhibition rate was observed to be dose-dependent with an IC50 of 11.6±3.4μg/mL for the steady-state rate.For diphenolase activity,OPC inhibited PPO activity(IC50=15.75±2.1μg/mL)with a reversible and competitive mechanism and quenched fluorescence of PPO by forming OPC-PPO complex with one binding site in a static procedure.In addition,the data obtained from storage assays revealed that OPC could enhance the quality of harvested loquat fruits by attenuating the PPO activity,augmenting the content of total phenolics and flavonoids,and simultaneously delaying the browning of loquats.In this research,we identified a potent PPO inhibitor and expanded its potential as a food preservative.

关 键 词：Polyphenol oxidase Oligomeric procyanidins Inhibitory mechanism Fluorescence quenching STORAGE 

分 类 号：TS201[轻工技术与工程—食品科学]