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Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.

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Title: Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.
Authors: Tang, Yueming1,2 (AUTHOR) tangyueming@stu.sicau.edu.cn, Yang, Yiwen2 (AUTHOR), Luo, Fangyao2 (AUTHOR), Luo, Jinghong2 (AUTHOR), Hu, Jianjun3 (AUTHOR), Yu, Haoqiang1 (AUTHOR) yhq1801@sicau.edu.cn, Li, Wanchen1 (AUTHOR) aumdyms@sicau.edu.cn, Gao, Jia1,2 (AUTHOR) jiagao129@163.com, Fu, Fengling1 (AUTHOR) ffl@sicau.edu.cn
Source: Food Chemistry. Jan2025:Part 4, Vol. 463, pN.PAG-N.PAG. 1p.
Subjects: Amino acid residues, Vitamin C, Microbial growth, Phenylpropanoids, Metabolites, Polyphenol oxidase
Abstract: This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify anti-browning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key modules via WGCNA. The accumulation of metabolites with rich reducing groups and acidic groups were found to enhance anti-browning activity in potatoes. Among these metabolites, only L-pyroglutamic acid (L-PA) and ascorbic acid had variable importance for the projection (VIP) values greater than 1.5. In addition, it was found that L-PA inhibited polyphenol oxidase (PPO) activity by lowering pH and interacting with amino acid residues of PPO. L-PA also inhibited the growth of microorganisms in fresh-cut potato. Our results show that L-AP is an effective novel anti-browning agent with antibacterial activity. • Lipids and phenylpropanoids are the main contributors to potato browning. • Endogenous anti-browning components are rich in reducing and acidic groups. • Exogenous L-pyroglutamic acid inhibited potato browning and microbial growth. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify anti-browning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key modules via WGCNA. The accumulation of metabolites with rich reducing groups and acidic groups were found to enhance anti-browning activity in potatoes. Among these metabolites, only L-pyroglutamic acid (L-PA) and ascorbic acid had variable importance for the projection (VIP) values greater than 1.5. In addition, it was found that L-PA inhibited polyphenol oxidase (PPO) activity by lowering pH and interacting with amino acid residues of PPO. L-PA also inhibited the growth of microorganisms in fresh-cut potato. Our results show that L-AP is an effective novel anti-browning agent with antibacterial activity. • Lipids and phenylpropanoids are the main contributors to potato browning. • Endogenous anti-browning components are rich in reducing and acidic groups. • Exogenous L-pyroglutamic acid inhibited potato browning and microbial growth. [ABSTRACT FROM AUTHOR]
ISSN:03088146
DOI:10.1016/j.foodchem.2024.141450