您好，欢迎访问广西农业科学院 机构知识库！

Post-Ripening and Key Glycosyltransferase Catalysis to Promote Sweet Mogrosides Accumulation of Siraitia grosvenorii Fruits

文献类型： 外文期刊

作者： Cui, Shengrong 1 ; Zang, Yimei 1 ; Xie, Lei 1 ; Mo, Changming 3 ; Su, Jiaxian 1 ; Jia, Xunli 1 ; Luo, Zuliang 1 ; Ma, Xiaojun 1 ;

作者机构： 1.Peking Union Med Coll, Chinese Acad Med Sci, Inst Med Plant Dev, Beijing 100193, Peoples R China

2.Beijing City Univ, Biomed Coll, Beijing 100094, Peoples R China

3.Guangxi Acad Agr Sci, Guangxi Crop Genet Improvement & Biotechnol Lab, Nanning 530007, Peoples R China

关键词： Siraitia grosvenorii; mogrosides; metabolomics; post-ripening; UGT94-289-3

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2023 年 28 卷 12 期

页码：

收录情况： SCI

摘要： Sweet mogrosides are not only the primary bioactive ingredient in Siraitia grosvenorii fruits that exhibit anti-tussive properties and expectorate phlegm, but they are also responsible for the fruit's sweetness. Increasing the content or proportion of sweet mogrosides in Siraitia grosvenorii fruits is significant for improving their quality and industrial production. Post-ripening is an essential step in the post-harvest processing of Siraitia grosvenorii fruits, but the underlying mechanism and condition of post-ripening on Siraitia grosvenorii quality improvement need to be studied systematically. Therefore, this study analyzed the mogroside metabolism in Siraitia grosvenorii fruits under different post-ripening conditions. We further examined the catalytic activity of glycosyltransferase UGT94-289-3 in vitro. The results showed that the post-ripening process of fruits could catalyze the glycosylation of bitter-tasting mogroside IIE and III to form sweet mogrosides containing four to six glucose units. After ripening at 35 & DEG;C for two weeks, the content of mogroside V changed significantly, with a maximum increase of 80%, while the increase in mogroside VI was over twice its initial amount. Furthermore, under the suitable catalytic condition, UGT94-289-3 could efficiently convert the mogrosides with less than three glucose units into structurally diverse sweet mogrosides, i.e., with mogroside III as the substrate, 95% of it can converted into sweet mogrosides. These findings suggest that controlling the temperature and related catalytic conditions may activate UGT94-289-3 and promote the accumulation of sweet mogrosides. This study provides an effective method for improving the quality of Siraitia grosvenorii fruits and the accumulation of sweet mogrosides, as well as a new economical, green, and efficient method for producing sweet mogrosides.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广西农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台