title: Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism.
abstract: The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 μl L(-1) H2S significantly inhibited the browning of fresh-cut lotus root slices (P<0.05), reduced significantly O2(-) production rate and H2O2 content, and enhanced antioxidant capacities (P<0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P<0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage.
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
authors: Ying
authors: Y
authors: Sun
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
authors: Wei
authors: W
authors: Zhang
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
authors: Tao
authors: T
authors: Zeng
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
authors: Qixing
authors: Q
authors: Nie
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China.
authors: Fengying
authors: F
authors: Zhang
authors: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, People's Republic of China. Electronic address: zhuliqin07@126.com.
authors: Liqin
authors: L
authors: Zhu
mesh_terms: D002374:Catalase / Q000378:metabolism; D004156:Catechol Oxidase / Q000378:metabolism; D003116:Color; D006861:Hydrogen Peroxide / Q000378:metabolism; D006862:Hydrogen Sulfide / Q000494:pharmacology*; D000070116:Lotus / Q000187:drug effects / Q000378:metabolism*; D010084:Oxidation-Reduction; D009195:Peroxidase / Q000378:metabolism; D010636:Phenols / Q000737:chemistry / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism; D035281:Plant Tubers / Q000187:drug effects / Q000378:metabolism
chemical_list: D010636:Phenols; D010940:Plant Proteins; D006861:Hydrogen Peroxide; D004156:Catechol Oxidase; D002374:Catalase; D009195:Peroxidase; D006862:Hydrogen Sulfide
keywords: Enzymatic browning; Fresh-cut lotus root slices; Hydrogen sulfide