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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]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 180728531
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.
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  Data: <searchLink fieldCode="AR" term="%22Tang%2C+Yueming%22">Tang, Yueming</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> tangyueming@stu.sicau.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Yang%2C+Yiwen%22">Yang, Yiwen</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Luo%2C+Fangyao%22">Luo, Fangyao</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Luo%2C+Jinghong%22">Luo, Jinghong</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hu%2C+Jianjun%22">Hu, Jianjun</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yu%2C+Haoqiang%22">Yu, Haoqiang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> yhq1801@sicau.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Li%2C+Wanchen%22">Li, Wanchen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> aumdyms@sicau.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Gao%2C+Jia%22">Gao, Jia</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> jiagao129@163.com</i><br /><searchLink fieldCode="AR" term="%22Fu%2C+Fengling%22">Fu, Fengling</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ffl@sicau.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Jan2025:Part 4, Vol. 463, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Amino+acid+residues%22">Amino acid residues</searchLink><br /><searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Microbial+growth%22">Microbial growth</searchLink><br /><searchLink fieldCode="DE" term="%22Phenylpropanoids%22">Phenylpropanoids</searchLink><br /><searchLink fieldCode="DE" term="%22Metabolites%22">Metabolites</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenol+oxidase%22">Polyphenol oxidase</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2024.141450
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Amino acid residues
        Type: general
      – SubjectFull: Vitamin C
        Type: general
      – SubjectFull: Microbial growth
        Type: general
      – SubjectFull: Phenylpropanoids
        Type: general
      – SubjectFull: Metabolites
        Type: general
      – SubjectFull: Polyphenol oxidase
        Type: general
    Titles:
      – TitleFull: Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.
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            NameFull: Tang, Yueming
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            NameFull: Yang, Yiwen
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            – D: 25
              M: 01
              Text: Jan2025:Part 4
              Type: published
              Y: 2025
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              Value: 463
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