浙江农业学报 ›› 2024, Vol. 36 ›› Issue (3): 622-633.DOI: 10.3969/j.issn.1004-1524.20240087

• 食品科学 • 上一篇    下一篇

振动胁迫对蓝莓花色苷代谢及相关基因表达的影响

韩延超1(), 陈慧芝1,2, 牛犇1,2, 张小栓3, 韩树人4, 王晓艳1, 王冠楠1, 刘瑞玲2,*(), 郜海燕1,2,*()   

  1. 1.浙江省农业科学院 食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江 杭州 310021
    2.农业农村部果品采后处理重点实验室,浙江 杭州 310021
    3.中国农业大学 工学院,北京 100083
    4.鲜丰水果股份有限公司,浙江 杭州 310000
  • 收稿日期:2024-01-21 出版日期:2024-03-25 发布日期:2024-04-09
  • 作者简介:韩延超(1986—),男,河北衡水人,博士,副研究员,主要从事农产品贮藏与加工研究。E-mail: hanhanzhixing@126.com
  • 通讯作者: *刘瑞玲,E-mail: ruilingliu2005@163.com;郜海燕,E-mail: spsghy@163.com
  • 基金资助:
    浙江省“尖兵”“领雁”研发攻关计划(2023C2006);浙江省“尖兵”“领雁”研发攻关计划(2023C04002);国家重点研发计划(2021YFD2100502-1-2)

Effect of vibration stress on anthocyanin metabolism and related gene expression in blueberry

HAN Yanchao1(), CHEN Huizhi1,2, NIU Ben1,2, ZHANG Xiaoshuan3, HAN Shuren4, WANG Xiaoyan1, WANG Guannan1, LIU Ruiling2,*(), GAO Haiyan1,2,*()   

  1. 1. Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Fruit and Vegetable Preservation and Processing in China’s Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
    2. Key Laboratory of Fruit Postharvest Treatment of the Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
    3. College of Engineering, China Agricultural University, Beijing 100083, China
    4. Xianfeng Fruit Co., Ltd., Hangzhou 310000, China
  • Received:2024-01-21 Online:2024-03-25 Published:2024-04-09

摘要:

蓝莓果实富含花色苷等生物活性物质,营养价值高。但物流振动损伤会加速蓝莓花色苷等营养物质损耗,降低营养品质。文章以蓝美人品种蓝莓为实验材料,通过模拟物流振动,研究了振动胁迫对蓝莓花色苷组分、代谢相关酶活性以及基因表达的影响。研究结果显示,蓝莓果实中含有10种花色苷单体,其中锦葵素-3-阿拉伯糖苷含量最高。在蓝莓贮藏前期,振动胁迫可加速花色苷积累,显著提高苯丙氨酸解氨酶(PAL)和类黄酮糖苷转移酶(UFGT)活性,诱导花色苷合成相关基因VcPAL1、VcDFR2、VcCHI1、VcUFGT等表达。而贮藏后期,振动胁迫组的PAL、查尔酮异构酶(CHI)、二氢黄酮醇还原酶(DFR)、UFGT活性均显著低于对照组,同时,振动胁迫还可延缓过氧化物酶(POD)、多酚氧化酶(PPO)和花色苷-β-糖苷酶等花色苷降解相关酶活性的下降,抑制花色苷合成相关基因表达,促进VcPOD1、VcPOD2、VcPOD3和VcPPO1等花色苷降解相关基因表达。综上,振动胁迫通过提高花色苷合成酶活性以及相关酶基因的表达,加速蓝莓贮藏前期花色苷的积累;而贮藏后期,振动胁迫则通过延缓花色苷降解酶活性下降以及相关酶基因表达,促进花色苷的降解。研究结果为调控蓝莓花色苷代谢提供了理论依据。

关键词: 蓝莓, 花色苷, 酶, 基因

Abstract:

Blueberry is rich in bioactive substances such as anthocyanin and has high nutritional value. However, logistics vibration damage can accelerate the loss of nutrients such as blueberry anthocyanin and reduce nutritional quality. This article took the blueberry variety Lanmeiren as the experimental material and studied the effect of vibration stress on the anthocyanin components, metabolic enzymes activities, and genes expression of blueberry by simulating logistics vibration. The research results showed that blueberry contained 10 types of anthocyanin monomers, among which the content of quercetin-3-arabinose was the highest. In the early stage of blueberry storage, vibration stress accelerated the accumulation of anthocyanin, significantly increased the activities of phenylalanine ammonia lyase (PAL) and flavonoid glycosyltransferase (UFGT), and induced the expression of genes related to anthocyanin synthesis, such as VcPAL1, VcDFR2, VcCHI1, and VcUFGT. In the later stage of storage, the activities of PAL, chalcone isomerase (CHI), dihydroflavonol reductase (DFR), and UFGT in the vibration stress group were significantly lower than those in the control group. Meanwhile, vibration stress also delayed the decrease in the activity of enzymes related to anthocyanin degradation, such as peroxidase (POD), polyphenol oxidase (PPO) and anthocyanin-β-glucosidase, inhibited the expression of genes related to anthocyanin synthesis, and promoted the expression of genes related to anthocyanin degradation, such as VcPOD1, VcPOD2, VcPOD3, and VcPPO1. In summary, vibration stress accelerated the accumulation of anthocyanin in blueberry during early storage by increasing the activity of anthocyanin synthase and the expression of related enzyme genes. In the later stage of storage, vibration stress promoted the degradation of anthocyanin by delaying the decrease of anthocyanin degrading enzymes activities and related enzyme genes expression. The research results provided a theoretical basis for regulating the metabolism of blueberry anthocyanin.

Key words: blueberry, anthocyanin, enzyme, gene

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