Effects of aminoguanidine on gamma-aminobutyric acid accumulation pathways in fresh tea leaves under hypoxic conditions
文献类型： 外文期刊
作者： Wu, Qinyan 1 ; Guo, Rui 1 ; Zhang, Wenwen 2 ; Li, Dongdong 3 ; Rao, Bing 1 ; Ma, Shengzhou 1 ; Zhao, Fei 1 ; Yao, Kebing; 1 ;
作者机构： 1.Zhenjiang Inst Agr Sci Hill Area Jiangsu Prov, Jurong 212400, Jiangsu, Peoples R China
2.Agr Comm Zhenjiang City, Jurong 212400, Jiangsu, Peoples R China
3.Jiangsu Vocat Coll Agr & Forestry, Jurong 212400, Jiangsu, Peoples R China
4.Jiangsu Acad Agr Sci, Nanjing 210049, Jiangsu, Peoples R China
关键词： Aminoguanidine; fresh tea leaves; GABA shunt; polyamine degradation; gamma-aminobutyric acid
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
年卷期：
页码：
收录情况： SCI
摘要： Aminoguanidine (AG), a specific inhibitor of diamine oxidase (DAO), can be used to investigate the gamma-aminobutyric acid (GABA) accumulation pathways. The effect of AG on GABA accumulation pathways of tea fresh leaves remains to be explored. Our results indicated AG concentration did not significantly affect GAD activity, but high concentration solution made GABA-T activity increase. AG (1 mm) maximally, but not entirely, blocked the polyamine degradation pathway, but had no effect on GAD and GABA-T. The polyamine degradation pathway was responsible for 26.8% and 17.0% of GABA formation under hypoxic conditions involving immersion and immersion-vacuum, respectively, because DAO and PAO activity was not completely inhibited.
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