Gamma irradiation inhibits wound induced browning in shredded cabbage
Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a conseque...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Banerjee, Aparajita [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 173(2015), Seite 38-44 |
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| Übergeordnetes Werk: |
volume:173 ; year:2015 ; pages:38-44 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2014.09.166 |
|---|
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| 520 | |a Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. | ||
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10.1016/j.foodchem.2014.09.166 doi PQ20160617 (DE-627)OLC1965054706 (DE-599)GBVOLC1965054706 (PRQ)c1305-2dd56a606de406d4c02047bc98dcc92658305771792b1d043135396b350eb39f0 (KEY)0039580320150000173000000038gammairradiationinhibitswoundinducedbrowninginshre DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Banerjee, Aparajita verfasserin aut Gamma irradiation inhibits wound induced browning in shredded cabbage 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Brassica - radiation effects Peroxidase - metabolism Brassica - metabolism Catechol Oxidase - metabolism Phenylalanine Ammonia-Lyase - metabolism Phenols - metabolism Suprasanna, Penna oth Variyar, Prasad S oth Sharma, Arun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 38-44 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:38-44 http://dx.doi.org/10.1016/j.foodchem.2014.09.166 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25465992 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 38-44 |
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10.1016/j.foodchem.2014.09.166 doi PQ20160617 (DE-627)OLC1965054706 (DE-599)GBVOLC1965054706 (PRQ)c1305-2dd56a606de406d4c02047bc98dcc92658305771792b1d043135396b350eb39f0 (KEY)0039580320150000173000000038gammairradiationinhibitswoundinducedbrowninginshre DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Banerjee, Aparajita verfasserin aut Gamma irradiation inhibits wound induced browning in shredded cabbage 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Brassica - radiation effects Peroxidase - metabolism Brassica - metabolism Catechol Oxidase - metabolism Phenylalanine Ammonia-Lyase - metabolism Phenols - metabolism Suprasanna, Penna oth Variyar, Prasad S oth Sharma, Arun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 38-44 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:38-44 http://dx.doi.org/10.1016/j.foodchem.2014.09.166 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25465992 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 38-44 |
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10.1016/j.foodchem.2014.09.166 doi PQ20160617 (DE-627)OLC1965054706 (DE-599)GBVOLC1965054706 (PRQ)c1305-2dd56a606de406d4c02047bc98dcc92658305771792b1d043135396b350eb39f0 (KEY)0039580320150000173000000038gammairradiationinhibitswoundinducedbrowninginshre DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Banerjee, Aparajita verfasserin aut Gamma irradiation inhibits wound induced browning in shredded cabbage 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Brassica - radiation effects Peroxidase - metabolism Brassica - metabolism Catechol Oxidase - metabolism Phenylalanine Ammonia-Lyase - metabolism Phenols - metabolism Suprasanna, Penna oth Variyar, Prasad S oth Sharma, Arun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 38-44 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:38-44 http://dx.doi.org/10.1016/j.foodchem.2014.09.166 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25465992 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 38-44 |
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10.1016/j.foodchem.2014.09.166 doi PQ20160617 (DE-627)OLC1965054706 (DE-599)GBVOLC1965054706 (PRQ)c1305-2dd56a606de406d4c02047bc98dcc92658305771792b1d043135396b350eb39f0 (KEY)0039580320150000173000000038gammairradiationinhibitswoundinducedbrowninginshre DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Banerjee, Aparajita verfasserin aut Gamma irradiation inhibits wound induced browning in shredded cabbage 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Brassica - radiation effects Peroxidase - metabolism Brassica - metabolism Catechol Oxidase - metabolism Phenylalanine Ammonia-Lyase - metabolism Phenols - metabolism Suprasanna, Penna oth Variyar, Prasad S oth Sharma, Arun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 38-44 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:38-44 http://dx.doi.org/10.1016/j.foodchem.2014.09.166 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25465992 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 38-44 |
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10.1016/j.foodchem.2014.09.166 doi PQ20160617 (DE-627)OLC1965054706 (DE-599)GBVOLC1965054706 (PRQ)c1305-2dd56a606de406d4c02047bc98dcc92658305771792b1d043135396b350eb39f0 (KEY)0039580320150000173000000038gammairradiationinhibitswoundinducedbrowninginshre DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Banerjee, Aparajita verfasserin aut Gamma irradiation inhibits wound induced browning in shredded cabbage 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Brassica - radiation effects Peroxidase - metabolism Brassica - metabolism Catechol Oxidase - metabolism Phenylalanine Ammonia-Lyase - metabolism Phenols - metabolism Suprasanna, Penna oth Variyar, Prasad S oth Sharma, Arun oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 38-44 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:38-44 http://dx.doi.org/10.1016/j.foodchem.2014.09.166 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25465992 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 38-44 |
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Gamma irradiation inhibits wound induced browning in shredded cabbage |
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Gamma irradiation inhibits wound induced browning in shredded cabbage |
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Banerjee, Aparajita |
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10.1016/j.foodchem.2014.09.166 |
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gamma irradiation inhibits wound induced browning in shredded cabbage |
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Gamma irradiation inhibits wound induced browning in shredded cabbage |
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Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. |
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Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. |
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Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in phenylalanine ammonia lyase (PAL) activity. Activity of polyphenol oxidase and peroxidase, total and individual phenolic content as well as o-quinone concentration were, however, unaffected. In the non-irradiated samples, PAL activity increased as a consequence of up-regulation of PAL gene expression after 24 and 48 h by 1.2 and 7.7-fold, respectively, during storage that could be linearly correlated with enhanced quinone formation and browning. Browning inhibition in radiation processed shredded cabbage as a result of inhibition of PAL activity was thus clearly demonstrated. The present work provides an insight for the first time on the mechanism of browning inhibition at both biochemical and genetic level. |
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Gamma irradiation inhibits wound induced browning in shredded cabbage |
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http://dx.doi.org/10.1016/j.foodchem.2014.09.166 http://www.ncbi.nlm.nih.gov/pubmed/25465992 |
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Suprasanna, Penna Variyar, Prasad S Sharma, Arun |
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