精氨酸酶在双孢蘑菇子实体采后贮藏品质调控中的作用

Roles of Arginase on the Quality Regulation of Agaricus bisporus Mushroom during Postharvest Storage

为研究精氨酸酶在双孢蘑菇采后贮藏品质中的调控作用,采用20μmol/L的特异性精氨酸酶抑制剂Nω-羟基-nor-L-精氨酸(nor-NOHA)对双孢蘑菇子实体进行外源浸泡处理。研究发现,与对照组相比,nor-NOHA显著降低了整个贮藏过程中子实体内的精氨酸酶活性、抗氧化能力相关酶的活性(超氧化物歧化酶和过氧化氢酶)及抗氧化物质(多酚和类黄酮)的积累(P<0.05),同时大大提高了贮藏后期多酚氧化酶活性的上升。此外,nor-NOHA处理组中丙二醛含量和开伞率在贮藏期间始终高于对照组。然而,nor-NOHA处理减缓了子实体中可溶性蛋白含量在贮藏期间的降低速率。结果表明,精氨酸酶对于双孢蘑菇子实体采后贮藏中品质的维持发挥重要调节作用,为新型双孢蘑菇保鲜方法的开发提供了理论基础。

To study the role of arginase on the quality regulation of Agaricus bisporus mushroom during postharvest storage, 20 μmol/L Nω-hydroxy-nor-L-arginine (nor-NOHA), a highly specific arginase inhibitor, was used to treat freshly harvested button mushroom. Results showed that nor-NOHA treatment as compared with the control group significantly lowered arginase activity, antioxidant activities (superoxide dismutase and catalase) and the accumulation of antioxidant compounds (total phenolics and flavonoids)(P<0.05) during the whole storage. Meanwhile, PPO activity was greatly induced by nor-NOHA treatment during the later storage period. In addition, the MDA content and cap opening percentage of fruiting bodies treated with nor-NOHA were always higher than those of control group. However, nor-NOHA treatment slowed down the decline rate of soluble protein content during storage. The results showed that arginase plays an important role in the postharvest quality maintenance of Agaricus bisporus mushroom, which provides a theoretical basis for the development of new Agaricus bisporus preservation methods.