Changes in oxygen-scavenging systems and membrane lipid peroxidation during maturation and ripening in blackberry

被引：60

作者：

Wang, SY ^{[1
]}

Jiao, HJ ^{[1
]}

机构：

[1] USDA, Fruit Lab, Beltsville Agr Res Ctr, Agr Res Serv, Beltsville, MD 20705 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 03期

关键词：

antioxidants; blackberry; lipid peroxidation; oxygen-scavenging enzymes; maturation and ripening;

D O I：

10.1021/jf0013757

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Maturation and ripening of blackberry (Rubus sp.) fruit was accompanied by decreased activities of oxygen-scavenging enzymes [superoxide dismutase (EC 1.15.1.1), glutathione-peroxidase (EC 1.11.1.9), catalase (EC 1.11.1.6)] and enzymes in the ascorbate-glutathione cycle [ascorbate peroxidase (EC 1.11.1.11) monodehydroascorbate reductase (EC 1.6.5.4), dehydroascorbate reductase (EC 1.8.5.1), and glutathione reductase (EC 1.6.4.2)]. Nonenzyme components in the ascorbate-glutathione cycle:such as ascorbate (AsA), dehydroascorbate (DHAsA), glutathione (GSH), and oxidized glutathione (GSSG) and the ratios of AsA/DHAsA, GSH/GSSG were also decreased. These decreases in antioxidant capacity were correlated with increases in the ratios of saturated to unsaturated fatty acid of polar lipids and free sterols to phospholipids, thus contributing to decreased fluidity, enhanced lipid peroxidation, and-membrane deterioration, which may be associated with ripening and senescence in blackberry fruit.

引用

页码：1612 / 1619

页数：8

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