Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars

文献类型： 外文期刊

第一作者： Tang, Yueming

作者： Tang, Yueming;Yu, Haoqiang;Li, Wanchen;Fu, Fengling;Tang, Yueming;Yang, Yiwen;Luo, Fangyao;Luo, Jinghong;Gao, Jia;Hu, Jianjun

作者机构：

关键词： Fresh-cut potato; Browning sensitivity; WGCNA; Metabolites; L-pyroglutamic acid; Polyphenol oxidase

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify antibrowning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key modules via WGCNA. The accumulation of metabolites with rich reducing groups and acidic groups were found to enhance antibrowning activity in potatoes. Among these metabolites, only L-pyroglutamic acid (L-PA) and ascorbic acid had variable importance for the projection (VIP) values greater than 1.5. In addition, it was found that L-PA inhibited polyphenol oxidase (PPO) activity by lowering pH and interacting with amino acid residues of PPO. LPA also inhibited the growth of microorganisms in fresh-cut potato. Our results show that L-AP is an effective novel anti-browning agent with antibacterial activity.

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