褪黑素通过调控能量代谢和抗氧化能力增强杏果实抗冷性

doi:10.7506/spkx1002-6630-20231209-080

食品科学 ›› 2024, Vol. 45 ›› Issue (14): 217-226.doi: 10.7506/spkx1002-6630-20231209-080

褪黑素通过调控能量代谢和抗氧化能力增强杏果实抗冷性

任新雅, 石慧敏, 刘志旭, 张昱, 崔翔龙, 王智让, 赵亚婷, 朱璇

（新疆农业大学食品科学与药学学院, 新疆乌鲁木齐 830052）

出版日期:2024-07-25 发布日期:2024-08-04
基金资助:
新疆维吾尔自治区自然科学基金资助项目（2022D01A196）；新疆维吾尔自治区研究生科研创新项目（XJ2022G150）；南京农业大学-新疆农业大学联合基金项目（KYYJ201908）

Melatonin Enhances Cold Resistance in Apricot Fruits by Regulating the Energy Metabolism and Antioxidant Capacity

REN Xinya, SHI Huimin, LIU Zhixu, ZHANG Yu, CUI Xianglong, WANG Zhirang, ZHAO Yating, ZHU Xuan

(College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)

Online:2024-07-25 Published:2024-08-04

摘要/Abstract

摘要： 为探究褪黑素（melatonin, MT）处理对增强杏果实抗冷性的影响, 本实验以新疆‘赛买提’杏为材料, 用100 μmol/L MT进行减压渗透（0.05 MPa 2 min后常压8 min）处理, 对照组使用蒸馏水处理。处理后贮藏条件：温度（0±0.5）℃、相对湿度90%～95%。每7 d取样并测定杏果实贮藏期间冷害指数和冷害发病率、细胞膜渗透率、丙二醛（malondialdehyde, MDA）含量、超氧阴离子自由基产生速率、过氧化氢（H2O2）含量、抗氧化物质和能量物质含量及相关酶活性, 并用透射电镜观察细胞线粒体结构。结果表明：MT处理有效抑制了杏果实贮藏期间细胞膜渗透率的上升及MDA的积累, 显著降低了冷害发病率和冷害指数, 延缓了冷害症状的出现。与对照组相比, MT处理增强了杏果实超氧化物歧化酶（superoxide dismutase, SOD）、过氧化氢酶（catalase, CAT）、过氧化物酶（peroxidase, POD）、抗坏血酸过氧化物酶（aseorbate peroxidase, APX）、谷胱甘肽还原酶（glutathione reductase, GR）活性, 抑制了超氧阴离子自由基的产生速率和H2O2的积累, 增加了杏果实的谷胱甘肽（glutathione, GSH）含量, 延缓了抗坏血酸（ascorbic acid, ASA）含量的下降, 有效维持了细胞内活性氧的平衡。MT处理还能有效延缓杏果贮藏期间琥珀酸脱氢酶（succinic dehydrogenase, SDH）、细胞色素c氧化酶（cytochrome c oxidase, CCO）、H＋-ATPase、Ca2＋-ATPase活性的下降, 维持了较高的ATP、ADP含量与能量状态, 保持了线粒体结构的完整性, 保证了正常的线粒体功能。说明MT处理能通过调控能量代谢和抗氧化能力增强杏果实抗冷性。本研究为杏果实的冷害控制提供了新的思路和理论依据。

关键词: 杏果实；褪黑素；能量代谢；抗氧化能力；冷害

Abstract: In order to explore the effects of melatonin (MT) treatment on cold resistance in apricot fruits, Xinjiang-grown ‘Saimaiti’ apricot fruits were treated with MT or distilled water as a control at 0.05 MPa for 2 min followed by atmospheric pressure for 8 min. During 49 days of storage at (0 ± 0.5) ℃ and relative humidity of 90%–95%, chilling injury index, incidence of chilling injury, cell membrane permeability, malondialdehyde (MDA) content, superoxide anion (O2-·) production rate, hydrogen peroxide (H2O2) content, antioxidant content, energy substance content and related enzyme activity were measured every 7 days, and mitochondrial structure was observed by transmission electron microscopy (TEM). The results showed that MT treatment effectively inhibited the increase of cell membrane permeability and the accumulation of MDA during storage, significantly reduced the incidence and index of chilling injury, and delayed the occurrence of chilling injury symptoms. In addition, compared with the control group, MT treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), aseorbate peroxidase (APX) and glutathione reductase (GR), inhibited the increase of O2-· production rate and the accumulation of H2O2, increased glutathione (GSH) content, delayed the decrease of ascorbic acid (ASA) content, and effectively maintained the balance of intracellular ROS. MT treatment could also effectively delay the decrease of succinic dehydrogenase (SDH), cytochrome c oxidase (CCO) and H+-ATPase and Ca2+-ATPase during storage, maintain high levels of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and energy state, and preserve the integrity of mitochondrial structure and function. In conclusion, MT treatment could enhance the cold resistance of apricot fruits by regulating the energy metabolism and antioxidant capacity. This provides a new theoretical basis for chilling injury control of apricot fruits.

Key words: apricot fruits; melatonin; energy metabolism; antioxidant capacity; chilling injury

中图分类号:

TS255.36

任新雅, 石慧敏, 刘志旭, 张昱, 崔翔龙, 王智让, 赵亚婷, 朱璇. 褪黑素通过调控能量代谢和抗氧化能力增强杏果实抗冷性[J]. 食品科学, 2024, 45(14): 217-226.

REN Xinya, SHI Huimin, LIU Zhixu, ZHANG Yu, CUI Xianglong, WANG Zhirang, ZHAO Yating, ZHU Xuan. Melatonin Enhances Cold Resistance in Apricot Fruits by Regulating the Energy Metabolism and Antioxidant Capacity[J]. FOOD SCIENCE, 2024, 45(14): 217-226.

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褪黑素通过调控能量代谢和抗氧化能力增强杏果实抗冷性

Melatonin Enhances Cold Resistance in Apricot Fruits by Regulating the Energy Metabolism and Antioxidant Capacity

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