Phytic Acid Delays the Senescence of Fruit by Regulating Antioxidant Capacity and the Ascorbate-Glutathione Cycle

Overview

Journal Int J Mol Sci

Publisher MDPI

Date 2025 Jan 11

PMID 39795955

Authors

Boyu Dong

Yulong Chen

Chengyue Kuang

Fangfang Da

Xiaochun Ding

Affiliations

Soon will be listed here.

Abstract

fruit has a short postharvest shelf life, with rapid declines in quality and antioxidant capacity. This research assessed how phytic acid affects the antioxidant capacity and quality of fruit while in the postharvest storage period and reveals its potential mechanism of action. The findings suggested that phytic acid treatment inhibits the production of malondialdehyde (MDA) and enhances the activities and expressions of glutathione peroxidase (GPX), peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) while decreasing the generation of superoxide anions (O) and hydrogen peroxide (HO). Phytic acid treatment activates the ascorbate-glutathione (AsA-GSH) cycle and enhances the activity and expression of key enzymes in the cycle: ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR). It also increases the levels of non-enzymatic antioxidants, such as ascorbic acid (AsA) and glutathione (GSH), while reducing the production of dehydroascorbic acid (DHA) and oxidized glutathione (GSSG). Moreover, phytic acid treatment enhances the ratios of AsA/DHA and GSH/GSSG, maintaining the reduced state of the fruit. In summary, phytic acid improves antioxidant defense system and activates the AsA-GSH cycle, alleviating oxidative damage and ensuring fruit quality after harvest.

References

Yao M, Ge W, Zhou Q, Zhou X, Luo M, Zhao Y . Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle. Food Chem. 2021; 352:129458. DOI: 10.1016/j.foodchem.2021.129458. View

Wang L, Lv M, An J, Fan X, Dong M, Zhang S . Botanical characteristics, phytochemistry and related biological activities of Tratt fruit, and its potential use in functional foods: a review. Food Funct. 2021; 12(4):1432-1451. DOI: 10.1039/d0fo02603d. View

Li L, Kitazawa H, Zhang X, Zhang L, Sun Y, Wang X . Melatonin retards senescence via regulation of the electron leakage of postharvest white mushroom (Agaricus bisporus). Food Chem. 2020; 340:127833. DOI: 10.1016/j.foodchem.2020.127833. View

Cheng Y, Li C, Hou J, Li Y, Jiang C, Ge Y . Mitogen-Activated Protein Kinase Cascade and Reactive Oxygen Species Metabolism are Involved in Acibenzolar-S-Methyl-Induced Disease Resistance in Apples. J Agric Food Chem. 2020; 68(39):10928-10936. DOI: 10.1021/acs.jafc.0c04257. View

Fang T, Yao J, Duan Y, Zhong Y, Zhao Y, Lin Q . Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage. Foods. 2022; 11(10). PMC: 9140707. DOI: 10.3390/foods11101470. View

Aghdam M, Flores F . Employing phytosulfokine α (PSKα) for delaying broccoli florets yellowing during cold storage. Food Chem. 2021; 355:129626. DOI: 10.1016/j.foodchem.2021.129626. View

Pei J, Pan X, Wei G, Hua Y . Research progress of glutathione peroxidase family (GPX) in redoxidation. Front Pharmacol. 2023; 14:1147414. PMC: 10017475. DOI: 10.3389/fphar.2023.1147414. View

Huan C, Jiang L, An X, Yu M, Xu Y, Ma R . Potential role of reactive oxygen species and antioxidant genes in the regulation of peach fruit development and ripening. Plant Physiol Biochem. 2016; 104:294-303. DOI: 10.1016/j.plaphy.2016.05.013. View

Jain A, Sarsaiya S, Gong Q, Wu Q, Shi J . Chemical diversity, traditional uses, and bioactivities of Rosa roxburghii Tratt: A comprehensive review. Pharmacol Ther. 2024; 259:108657. DOI: 10.1016/j.pharmthera.2024.108657. View

10.

Li C, Wei M, Ge Y, Zhao J, Chen Y, Hou J . The role of glucose-6-phosphate dehydrogenase in reactive oxygen species metabolism in apple exocarp induced by acibenzolar-S-methyl. Food Chem. 2019; 308:125663. DOI: 10.1016/j.foodchem.2019.125663. View

11.

Jin P, Zhu H, Wang L, Shan T, Zheng Y . Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents. Food Chem. 2014; 161:87-93. DOI: 10.1016/j.foodchem.2014.03.103. View

12.

Mittler R, Zandalinas S, Fichman Y, Van Breusegem F . Reactive oxygen species signalling in plant stress responses. Nat Rev Mol Cell Biol. 2022; 23(10):663-679. DOI: 10.1038/s41580-022-00499-2. View

13.

Song L, Wang J, Shafi M, Liu Y, Wang J, Wu J . Hypobaric Treatment Effects on Chilling Injury, Mitochondrial Dysfunction, and the Ascorbate-Glutathione (AsA-GSH) Cycle in Postharvest Peach Fruit. J Agric Food Chem. 2016; 64(22):4665-74. DOI: 10.1021/acs.jafc.6b00623. View