Characterization of a longan pericarp browning related peroxidase with a focus on its role in proanthocyanidin and lignin polymerization

文献类型： 外文期刊

第一作者： Wei, Junbin

作者： Wei, Junbin;Wei, Junbin;Wei, Junbin;Wei, Junbin;Zhong, Ruihao;Chen, Ying;Pang, Xuequn;Liu, Bin;Fang, Fang;Huang, Xuemei;Zhang, Zhaoqi;Liu, Bin;Zhong, Ruihao;Chen, Ying;Fang, Fang;Pang, Xuequn;Zhang, Zhaoqi

作者机构：

关键词： Dimocarpus longan Lour.; Postharvest; Protein purification; Enzyme property; Enzymatic reaction

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： 2024 年 461 卷

页码：

收录情况： SCI

摘要： The longan pericarp turns brown dramatically after harvesting, but the mechanism is not well understood. In this work, two peroxidases were purified from longan pericarp and found to be identical to the class III peroxidases PRX53-2 and PRX53-3. In vitro, , PRX53-2/3 catalyzed the browning of several pericarp abundant proanthocyanidin and lignin monomers, such as (-)-epicatechin (EC), (+)-catechin (CT) and coniferyl alcohol (ConA). PRX53-2 - 2 was upregulated and highly-expressed, while PRX53-3 was expressed at low levels after harvesting; thus, PRX53-2 was considered a browning-related gene. The reaction with both proanthocyanidin and lignin presented a greater degree of brown coloration compared to the single substrate reactions. Several procyanidins isomers, EC-ConA and CT-ConA were detected in the double-substrate reaction. These results not only demonstrate that the effects of PRX53-2 on proanthocyanidin and lignin polymerization may be crucial for longan pericarp browning, but also help in developing new strategies or preservatives to delay pericarp browning.

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