The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh-cut yam

文献类型： 外文期刊

第一作者： Guo, Shuang

作者： Guo, Shuang;Zhao, Xiaoyan;Wang, Dan;Ma, Yue;Zhao, Xiaoyan;Wang, Dan;Liang, Hao

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关键词： Bisdemethoxycurcumin; Diphenyliodonium iodide (DPI); enzyme; fresh-cut yam; phenylpropanoid pathway

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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收录情况： SCI

摘要： Yellowing is a main discoloration in fresh-cut yam, which reduces consumer acceptance and, hence, the commodity value. Bisdemethoxycurcumin has been demonstrated to play important roles in fresh-cut yam yellowing. Considering the pharmacological properties and application in fruits and vegetables of diphenyliodonium iodide (DPI), the effects and mechanism of DPI treatment on bisdemethoxycurcumin accumulation in fresh-cut yam were analysed. The results showed that total bisdemethoxycurcumin in fresh-cut yam treated with DPI was markedly inhibited due to the significantly weakened phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis. DPI was found to suppress the activities of major enzymes (phenylalanine ammonia lyase, PAL, cinnamate-4 hydroxylase, C4H; 4-coumarate coenzyme A ligase, 4CL), limit the levels of PAL, C4H and 4CL transcription and lower the contents of related metabolites in fresh-cut yam. Moreover, treatment with DPI inhibitor restrained the downstream transcription level of curcumin synthase (CURS), which had a significant impact on bisdemethoxycurcumin synthesis. Thus, our results confirmed that DPI was essential for inhibiting bisdemethoxycurcumin accumulation in fresh-cut yam through suppressed phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis.

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