Influence of illumination on the greening and relative enzyme activity of garlic puree.
Identifieur interne : 000132 ( Main/Exploration ); précédent : 000131; suivant : 000133Influence of illumination on the greening and relative enzyme activity of garlic puree.
Auteurs : Yi He [République populaire de Chine] ; Gong-Jian Fan [République populaire de Chine] ; Cai-E Wu [République populaire de Chine] ; Xiao-Hong Kou [République populaire de Chine] ; Ting-Ting Li [République populaire de Chine]Source :
- Journal of food biochemistry [ 1745-4514 ] ; 2019.
Descripteurs français
- KwdFr :
- Ail (composition chimique), Ail (croissance et développement), Ail (effets des radiations), Ail (enzymologie), Carbon-sulfur lyases (métabolisme), Couleur (MeSH), Lumière (MeSH), Pigments biologiques (analyse), Pigments biologiques (métabolisme), Porphobilinogène (analyse), Porphobilinogène (métabolisme), Protéines végétales (métabolisme), gamma-Glutamyltransferase (métabolisme).
- MESH :
- analyse : Pigments biologiques, Porphobilinogène.
- composition chimique : Ail.
- croissance et développement : Ail.
- effets des radiations : Ail.
- enzymologie : Ail.
- métabolisme : Carbon-sulfur lyases, Pigments biologiques, Porphobilinogène, Protéines végétales, gamma-Glutamyltransferase.
- Couleur, Lumière.
English descriptors
- KwdEn :
- Carbon-Sulfur Lyases (metabolism), Color (MeSH), Garlic (chemistry), Garlic (enzymology), Garlic (growth & development), Garlic (radiation effects), Light (MeSH), Pigments, Biological (analysis), Pigments, Biological (metabolism), Plant Proteins (metabolism), Porphobilinogen (analysis), Porphobilinogen (metabolism), gamma-Glutamyltransferase (metabolism).
- MESH :
- chemical , analysis : Pigments, Biological, Porphobilinogen.
- chemical , metabolism : Carbon-Sulfur Lyases, Pigments, Biological, Plant Proteins, Porphobilinogen, gamma-Glutamyltransferase.
- chemistry : Garlic.
- enzymology : Garlic.
- growth & development : Garlic.
- radiation effects : Garlic.
- Color, Light.
Abstract
Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ-glutamyl transpeptidase (γ-GT), thiosulfinate, and alliinase. Results showed that purple light source greatly affects greening power, γ-GT, and thiosulfinate. Illumination using a 3-W power lamp could reduce the production of thiosulfinate and alliinase and inhibit the green transformation reaction. Illumination using a 5-W power lamp greatly affected the thiosulfinate content and greening power, whereas that using a 7-W power lamp greatly influenced the γ-GT activity, porphobilinogen content, and alliinase content. Results showed that the green color of garlic puree is greatly affected by the illumination color and intensity, which provides theoretical support for the anti-greening of light garlic puree. PRACTICAL APPLICATION: Because garlic puree easily turns green during processing, which affects the product quality and economic value, this study uses controllable light source radiation to influence the greening of garlic puree, hoping to delay or even solve this problem and provide a new simple method to prevent garlic puree from turning greening.
DOI: 10.1111/jfbc.12871
PubMed: 31353726
Affiliations:
Links toward previous steps (curation, corpus...)
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wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing</wicri:regionArea><wicri:noRegion>Nanjing</wicri:noRegion></affiliation></author><author><name sortKey="Wu, Cai E" sort="Wu, Cai E" uniqKey="Wu C" first="Cai-E" last="Wu">Cai-E Wu</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, 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Chine</country><wicri:regionArea>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing</wicri:regionArea><wicri:noRegion>Nanjing</wicri:noRegion></affiliation><affiliation wicri:level="1"><nlm:affiliation>Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing</wicri:regionArea><wicri:noRegion>Nanjing</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of food biochemistry</title><idno type="eISSN">1745-4514</idno><imprint><date when="2019" type="published">2019</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Carbon-Sulfur Lyases (metabolism)</term><term>Color (MeSH)</term><term>Garlic (chemistry)</term><term>Garlic (enzymology)</term><term>Garlic (growth & development)</term><term>Garlic (radiation effects)</term><term>Light (MeSH)</term><term>Pigments, Biological (analysis)</term><term>Pigments, Biological (metabolism)</term><term>Plant Proteins (metabolism)</term><term>Porphobilinogen (analysis)</term><term>Porphobilinogen (metabolism)</term><term>gamma-Glutamyltransferase (metabolism)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Ail (composition chimique)</term><term>Ail (croissance et développement)</term><term>Ail (effets des radiations)</term><term>Ail (enzymologie)</term><term>Carbon-sulfur lyases (métabolisme)</term><term>Couleur (MeSH)</term><term>Lumière (MeSH)</term><term>Pigments biologiques (analyse)</term><term>Pigments biologiques (métabolisme)</term><term>Porphobilinogène (analyse)</term><term>Porphobilinogène (métabolisme)</term><term>Protéines végétales (métabolisme)</term><term>gamma-Glutamyltransferase (métabolisme)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Pigments, Biological</term><term>Porphobilinogen</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carbon-Sulfur Lyases</term><term>Pigments, Biological</term><term>Plant Proteins</term><term>Porphobilinogen</term><term>gamma-Glutamyltransferase</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Pigments biologiques</term><term>Porphobilinogène</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Garlic</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Ail</term></keywords><keywords scheme="MESH" qualifier="croissance et développement" xml:lang="fr"><term>Ail</term></keywords><keywords scheme="MESH" qualifier="effets des radiations" xml:lang="fr"><term>Ail</term></keywords><keywords scheme="MESH" qualifier="enzymologie" xml:lang="fr"><term>Ail</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Garlic</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Garlic</term></keywords><keywords scheme="MESH" qualifier="métabolisme" xml:lang="fr"><term>Carbon-sulfur lyases</term><term>Pigments biologiques</term><term>Porphobilinogène</term><term>Protéines végétales</term><term>gamma-Glutamyltransferase</term></keywords><keywords scheme="MESH" qualifier="radiation effects" xml:lang="en"><term>Garlic</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Color</term><term>Light</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Couleur</term><term>Lumière</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ-glutamyl transpeptidase (γ-GT), thiosulfinate, and alliinase. Results showed that purple light source greatly affects greening power, γ-GT, and thiosulfinate. Illumination using a 3-W power lamp could reduce the production of thiosulfinate and alliinase and inhibit the green transformation reaction. Illumination using a 5-W power lamp greatly affected the thiosulfinate content and greening power, whereas that using a 7-W power lamp greatly influenced the γ-GT activity, porphobilinogen content, and alliinase content. Results showed that the green color of garlic puree is greatly affected by the illumination color and intensity, which provides theoretical support for the anti-greening of light garlic puree. PRACTICAL APPLICATION: Because garlic puree easily turns green during processing, which affects the product quality and economic value, this study uses controllable light source radiation to influence the greening of garlic puree, hoping to delay or even solve this problem and provide a new simple method to prevent garlic puree from turning greening.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">31353726</PMID><DateCompleted><Year>2020</Year><Month>08</Month><Day>26</Day></DateCompleted><DateRevised><Year>2020</Year><Month>08</Month><Day>26</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1745-4514</ISSN><JournalIssue CitedMedium="Internet"><Volume>43</Volume><Issue>7</Issue><PubDate><Year>2019</Year><Month>07</Month></PubDate></JournalIssue><Title>Journal of food biochemistry</Title><ISOAbbreviation>J Food Biochem</ISOAbbreviation></Journal><ArticleTitle>Influence of illumination on the greening and relative enzyme activity of garlic puree.</ArticleTitle><Pagination><MedlinePgn>e12871</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/jfbc.12871</ELocationID><Abstract><AbstractText>Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ-glutamyl transpeptidase (γ-GT), thiosulfinate, and alliinase. Results showed that purple light source greatly affects greening power, γ-GT, and thiosulfinate. Illumination using a 3-W power lamp could reduce the production of thiosulfinate and alliinase and inhibit the green transformation reaction. Illumination using a 5-W power lamp greatly affected the thiosulfinate content and greening power, whereas that using a 7-W power lamp greatly influenced the γ-GT activity, porphobilinogen content, and alliinase content. Results showed that the green color of garlic puree is greatly affected by the illumination color and intensity, which provides theoretical support for the anti-greening of light garlic puree. PRACTICAL APPLICATION: Because garlic puree easily turns green during processing, which affects the product quality and economic value, this study uses controllable light source radiation to influence the greening of garlic puree, hoping to delay or even solve this problem and provide a new simple method to prevent garlic puree from turning greening.</AbstractText><CopyrightInformation>© 2019 Wiley Periodicals, Inc.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>He</LastName><ForeName>Yi</ForeName><Initials>Y</Initials><AffiliationInfo><Affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Fan</LastName><ForeName>Gong-Jian</ForeName><Initials>GJ</Initials><AffiliationInfo><Affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Wu</LastName><ForeName>Cai-E</ForeName><Initials>CE</Initials><Identifier Source="ORCID">0000-0002-1126-5464</Identifier><AffiliationInfo><Affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kou</LastName><ForeName>Xiao-Hong</ForeName><Initials>XH</Initials><AffiliationInfo><Affiliation>School of Chemical Engineering and Technology, Tianjin University, Tianjin, China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Li</LastName><ForeName>Ting-Ting</ForeName><Initials>TT</Initials><AffiliationInfo><Affiliation>Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2019</Year><Month>04</Month><Day>21</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Biochem</MedlineTA><NlmUniqueID>7706045</NlmUniqueID><ISSNLinking>0145-8884</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010860">Pigments, Biological</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>74KHC72QXK</RegistryNumber><NameOfSubstance UI="D011162">Porphobilinogen</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 2.3.2.2</RegistryNumber><NameOfSubstance UI="D005723">gamma-Glutamyltransferase</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 4.4.-</RegistryNumber><NameOfSubstance UI="D013437">Carbon-Sulfur Lyases</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 4.4.1.4</RegistryNumber><NameOfSubstance UI="C019243">alliin lyase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D013437" MajorTopicYN="N">Carbon-Sulfur Lyases</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D003116" MajorTopicYN="N">Color</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005737" MajorTopicYN="N">Garlic</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000201" MajorTopicYN="Y">enzymology</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName><QualifierName UI="Q000528" MajorTopicYN="Y">radiation effects</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008027" MajorTopicYN="N">Light</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010860" MajorTopicYN="N">Pigments, Biological</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011162" MajorTopicYN="N">Porphobilinogen</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005723" MajorTopicYN="N">gamma-Glutamyltransferase</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="Y">garlic puree</Keyword><Keyword MajorTopicYN="Y">greening</Keyword><Keyword MajorTopicYN="Y">illumination</Keyword><Keyword MajorTopicYN="Y">light color</Keyword><Keyword MajorTopicYN="Y">light power</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2019</Year><Month>01</Month><Day>24</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2019</Year><Month>03</Month><Day>13</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2019</Year><Month>04</Month><Day>03</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>7</Month><Day>30</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2019</Year><Month>7</Month><Day>30</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>8</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31353726</ArticleId><ArticleId IdType="doi">10.1111/jfbc.12871</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>République populaire de Chine</li></country><settlement><li>Tianjin</li></settlement></list><tree><country name="République populaire de Chine"><noRegion><name sortKey="He, Yi" sort="He, Yi" uniqKey="He Y" first="Yi" last="He">Yi He</name></noRegion><name sortKey="Fan, Gong Jian" sort="Fan, Gong Jian" uniqKey="Fan G" first="Gong-Jian" last="Fan">Gong-Jian Fan</name><name sortKey="Kou, Xiao Hong" sort="Kou, Xiao Hong" uniqKey="Kou X" first="Xiao-Hong" last="Kou">Xiao-Hong Kou</name><name sortKey="Li, Ting Ting" sort="Li, Ting Ting" uniqKey="Li T" first="Ting-Ting" last="Li">Ting-Ting Li</name><name sortKey="Li, Ting Ting" sort="Li, Ting Ting" uniqKey="Li T" first="Ting-Ting" last="Li">Ting-Ting Li</name><name sortKey="Wu, Cai E" sort="Wu, Cai E" uniqKey="Wu C" first="Cai-E" last="Wu">Cai-E Wu</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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