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A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes

文献类型： 外文期刊

作者： Dong, Tiantian 1 ; Cao, Yu 1 ; Li, Guangcun 2 ; Zhu, Ziru 1 ; Zhang, Song 1 ; Jiang, Cai-Zhong 4 ; Wang, Qingguo 1 ;

作者机构： 1.Shandong Agr Univ, Coll Food Sci & Engn, 61 Daizong Rd, Tai An 271018, Shandong, Peoples R China

2.Shandong Acad Agr Sci, Inst Vegetable & Flower Res, Key Lab Vegetable Mol Biol, Jinan 250103, Shandong, Peoples R China

3.Chinese Acad Agr Sci, Inst Vegetable & Flower Res, 12 Zhongguancun South St, Beijing 100081, Peoples R China

4.Univ Calif Davis, Dept Plant Sci, One Shields Ave, Davis, CA 95616 USA

5.USDA ARS, Crops Pathol & Genet Res, One Shields Ave, Davis, CA 95616 USA

关键词： Potato; Enzymatic browning; Aspartic protease inhibitor; Total free amino acids; Antioxidant enzyme activity; ROS accumulation

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2021 年 172 卷

页码：

收录情况： SCI

摘要： Enzymatic browning greatly affects the quality of fresh-cut potatoes (Solanum tuberosum L.). The transcript level of a novel aspartic protease inhibitor gene, StASPI, was found significantly higher in browning-less potatoes than in browning-susceptible potatoes, and exogenous aspartic protease inhibitor Pepstatin A inhibited the browning of potato pulp. Therefore, we speculated that StASPI plays important roles in browning-resistance of potatoes. The effects of overexpressed-StASPI on browning, total free amino acids (FAAs), antioxidant enzyme activity and ROS accumulation in potatoes were investigated in this study. Results showed that overexpression of StASPI effectively reduced enzymatic browning after cutting, significantly decreased protease activity, and reduced the accumulation of total FAAs in potatoes. Browning degrees of transgenic potato mash were increased by supplementing exogenous FAAs, but the degrees were still significantly lower than that of wild-type (WT) mash. Furthermore, overexpression of StASPI decreased PPO activity, enhanced the activities of antioxidant enzymes SOD and CAT, and reduced H2O2 and O-2(-) contents. These results indicated that overexpression of StASPI inhibited the enzymatic browning of potatoes, decreasing FAAs accumulation, reducing PPO activity, and enhancing activity of antioxidant enzymes. This study provides a new perspective on the strategies for inhibiting enzymatic browning of potatoes.

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[1]A novel aspartic protease inhibitor inhibits the enzymatic browning of potatoes. Dong, Tiantian,Cao, Yu,Zhu, Ziru,Zhang, Song,Wang, Qingguo,Li, Guangcun,Li, Guangcun,Jiang, Cai-Zhong,Jiang, Cai-Zhong. 2021

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