Ascorbic Acid Enhances Oxidative Stress Tolerance and Biological Control Efficacy of Pichia caribbica against Postharvest Blue Mold Decay of Apples

作者：Li, Chaolan; Zhang, Hongyin^*; Yang, Qiya; Komla, Mahunu Gustav; Zhang, Xiaoyun; Zhu, Shuyun

来源：Journal of Agricultural and Food Chemistry, 2014, 62(30): 7612-7621.

DOI：10.1021/jf501984n

• oxidative stress
• antioxidant enzymes
• Pichia caribbica
• ascorbic acid
• Penicillium expansum
• biocontrol
• differentially expressed proteins

The effect of ascorbic acid (VC) on improving oxidative stress tolerance of Pichia caribbica and biocontrol efficacy against blue mold caused by Penicillium expansum on apples was investigated. P. caribbica showed susceptibility to the oxidative stress in vitro test, and 250 mu g/mL VC treatment improved its oxidative stress tolerance. The higher viability exhibited by VC-treated yeast was associated with a lower intracellular ROS level. The activities of antioxidant enzymes of P. caribbica were improved by VC treatment, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPX). Additionally, VC-treated yeast exhibited greater biocontrol activity against P. expansum and faster growth when stored at 25 and 4 degrees C, respectively, compared to the performance of the non-VC-treated yeast. In response to the VC treatment under oxidative stress, several differentially expressed proteins were identified in P. caribbica, and most of the poteins were confirmed to be related to basic metabolism. Therefore, the application of ascorbic acid is a useful approach to improve oxidative stress tolerance of P. caribbica and its biocontrol efficacy on apples.

• 出版日期2014-7-30
• 单位江苏大学