酵母溶于细胞壁的多糖在果实收获后通过抵抗反应控制的积极影响
Yalan Wu1, Nan Zhao1, Yiwei Jiang1
1National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
International journal of biological macromolecules
|October 23, 2024
概括
克劳维罗米塞斯马克西安纳斯溶性细胞壁多糖 (SCWP) 增强了梨果对真菌腐烂的抵抗力. 这种酵母衍生的SCWP为延长水果的保质期和防止收获后损失提供了有希望的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 生物化学 生化学
背景情况:
- 酵母细胞壁中的多糖具有多样化的生物活性.
- 有限的研究存在于它们在收获后果实保存中的使用.
- 虫 (Penicillium expansum) 导致梨果在收获后发生显著的腐烂.
研究的目的:
- 评估Kluyveromyces marxianus可溶性细胞壁多糖 (SCWP) 在防止梨果中的Penicillium expansum感染方面的有效性.
- 为了比较K. marxianus SCWP与Saccharomyces cerevisiae SCWP的有效性.
- 阐明K. marxianus SCWP诱导的耐药性背后的机制.
主要方法:
- 用K. marxianusSCWP对梨果进行处理.
- 用Penicillium expansum进行免疫接种.
- 对水果耐药性,SCWP组成,氧化突发,基因表达和酶活性进行分析.
- 与S. cerevisiaeSCWP进行比较.
主要成果:
- 与S. cerevisiae SCWP相比,K. marxianus SCWP显著改善了梨果对P. expansum的抵抗力.
- K. marxianus SCWP 呈现出独特的曼南结构,侧链较短,表面较粗.
- 机制包括氧化爆发,增强抗氧化基因表达和防御酶活性.
结论:
- K. marxianus SCWP是一种强大的药物,可以增强梨果对收获后真菌腐烂的抵抗力.
- 这种酵母衍生的多糖体显示出作为天然防腐剂的潜力,可以延长水果的保质期.
- 进一步的研究支持其在创新的食品保存策略中的应用.
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