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Effect of oxyresveratrol on the quality and membrane lipid metabolism of shiitake mushroom (Lentinus edodes) during storage

文献类型： 外文期刊

作者： Niu, Ben 1 ; Fei, Yingchang 1 ; Liu, Ruiling 1 ; Chen, Hangjun 1 ; Fang, Xiangjun 1 ; Wu, Weijie 1 ; Mu, Honglei 1 ; Gao, Haiyan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruits & Vegetables Postharvest & Proc Tec, State Key Lab Managing Biot & Chem Threats Qual &, Food Sci Inst,Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China

关键词： Oxyresveratrol; Shiitake mushroom; Storage; Membrane phospholipids; Oxidation; Lipidomic

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 427 卷

页码：

收录情况： SCI

摘要： The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. The result exhibited that oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities. The membrane lipidomics of shiitake mushroom was determined by LC-MS. 385 lipid species and 13 fatty acids in membrane lipids were identified by multiple reaction monitoring method. Compared with control group, the phospholipic acid and lysophospholipid reduced by 29.24% and 21.29% in oxyresveratrol-treated group, respectively, which alleviated hydrolysis of phospholipid. Meanwhile, oxyresveratrol maintained the unsaturation of fatty acids and alleviated oxidation of phospholipid. These results demonstrated that oxyresveratrol could play a dual role of inhibiting the oxidation and hydrolysis of phospholipids to mitigate cellular damage of shiitake mushroom.

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