Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The effects of 50 Gy γ‐irradiation 30 days after harvest on γ‐glutamyl transpeptidase (GTP) activity (the first enzyme in the catabolism of γ‐glutamyl peptides) of garlic bulbs cv ‘Red’ during storage for 300 days were evaluated. GTP activity was determined by spectrophotometry using γ‐glutamyl‐p‐nitroanilide as exogenous substrate, and was correlated with parameters related to the metabolic‐respiratory activity, such as sprouting index in control bulbs, and cumulative weight losses (CWL) and non‐enzymic or control pyruvate (CP; metabolite of the respiratory chain) in irradiated and control bulbs. GTP activity was also correlated with flavour parameters, such as enzymic pyruvate (EP; metabolite of the reaction of alliinase and sulphur amino acids in crushed garlic) and primary sulphur compounds. From these results, three storage stages are suggested: (i) the internal dormancy period, (ii) the first post‐dormant stage, and (iii) the second post‐dormant stage. During the first 90 days of storage (first stage) all the parameters remained nearly constant in the controls, while GTP activity and CP content increased in irradiated garlic because of radioinduced metabolic‐respiratory activation. From 90 to 180 days of storage (second stage) the correlation between the increases of GTP and EP in irradiated garlic and controls was due to the action of GTP on γ‐glutamyl peptides that finally released substrates of alliinase. Both enzymes increased EP contact, which was higher in irradiated garlic (major flavour enhancement) than in controls. After 180 days of storage (third stage) EP and primary sulphur compounds decreased in irradiated garlic and in the controls, while GTP, CWL and CP kept increasing in both samples with lower rates of increase in irradiated garlic. These increases were related to metabolic activation, reserve exhaustion and finally rotting. Therefore, irradiated garlic was of better quality at the end of storage. Copyright © 1992 John Wiley & Sons, Ltd

Registro:

Documento: Artículo
Título:Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’
Autor:Ceci, L.N.; Curzio, O.A.; Pomilio, A.B.
Filiación:Laboratorio de Radioisótopos, Departamento de Quimica E Ingenieria Quimica, Universidad Nacional Del Sur, Av. Alem 1253, Bahia Blanca, 8000, Argentina
Departamento de Quimica Orgánica, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón 2, Buenos Aires, 1428, Argentina
Palabras clave:garlic; irradiation; storage; γ‐glutamyl transpeptidase activity; Allium sativum
Año:1992
Volumen:59
Número:4
Página de inicio:505
Página de fin:510
DOI: http://dx.doi.org/10.1002/jsfa.2740590413
Título revista:Journal of the Science of Food and Agriculture
Título revista abreviado:J. Sci. Food Agric.
ISSN:00225142
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v59_n4_p505_Ceci

Referencias:

  • Austin, SJ, Schwimmer, S, L‐γ‐glutamyl peptidase activity in sprouted onion (1971) Enzymologia, 40, pp. 273-285
  • Burba, JL, Müller, JJV, Casali, VWD, Relaciones entre el indice visual de superación de dormición (IVD) en ajo (Allium sativum L.) con el tamalo y posición de los bulbillos (1983) Rev Cs Agropec (Cordoba), 4, pp. 99-102
  • Ceci, LN, Curzio, OA, Pomilio, AB, Effects of irradiation and storage on the flavour of garlic bulbs cv 'Red' (1991) Journal of Food Science, 56, pp. 44-46
  • Ceci, LN, Curzio, OA, Pomilio, AB, γ‐Glutamyl trans‐peptidase/γ‐glutamyl peptidase in sprouted Allium sativum (1992) Phytochemistry, 31, pp. 441-444
  • Curzio, OA, Croci, CA, Radioinhibition process in Argentinian garlic and onion bulbs (1988) Radiat Phys Chem, 31, pp. 203-206
  • Dutta, M, Mallick, R, Radioprotective effect of glutathione on Allium cepa root meristems (1985) Cell Chromosome Res, 8, pp. 12-16
  • El‐Warraki, A, El‐Hadidy, ZA, El‐Globashy, R, Shama, AI, Effect of γ‐radiation of the free amino acid of garlic bulbs (1984) Hort Abstr, 51, p. 269
  • Fenwick, GR, Hanley, AB, The genus Allium‐Part 2 (1985) CRC Crit Rev Food Sci Nutr, 22, pp. 273-377
  • Fujii, J, Izawa, M, γ‐Glutamyl transpeptidase in green asparagus (Asparagus officinalis L.) (1967) Agricultural and Biological Chemistry, 31, pp. 767-775
  • Goore, MY, Thompson, JF, γ‐Glutamyl transpeptidase from kidney bean fruit. 1—Purification and mechanism of action (1967) Biochem Biophys Acta, 132, pp. 15-26
  • Kasai, T, Obata, Y, Changes in amino acid composition during germination of soybean. III‐Changes in γ‐glutamyl‐transpeptidase activity (1967) Agricultural and Biological Chemistry, 31, pp. 127-129
  • Matsuyama, A, Umeda, K, Sprout inhibition in tubers and bulbs (1983) Preservation of Food by Ionizing Radiation, 3. , ed, Josephson ES, Peterson MS, CRC Press, FL, USA, chapter 6
  • Meister, A, Tate, SS, Glutathione and related γ‐glutamyl compounds. Biosynthesis and utilization (1976) Ann Rev Biochem, 45, pp. 559-604
  • Romani, RJ, Biochemical responses of plant systems to large doses of ionizing radiation (1966) Radint Bot, 6, pp. 87-104
  • Schwimmer, S, Enzymatic conversion of γ‐L‐glutamyl‐cysteine peptides to pyruvic acid. A coupled reaction for enhancement of onion flavour (1971) J Agric Food Chem, 19, pp. 980-983
  • Schwimmer, S, Austin, SJ, Gamma‐glutamyl transpeptidase of sprouted onion (1971) Journal of Food Science, 36, pp. 807-811
  • Spinks, JWT, Woods, RJ, (1976) An Introduction to Radiation Chemistry, , 2nd edn, John Wiley & Sons, New York, USA
  • Thomas, P, Radiation preservation of foods of plant origin. Part I—Potatoes and other tuber crops (1984) CRC Crit Rev Food Sci Nutr, 19, pp. 327-379
  • Thomas, P, Radiation preservation of foods of plant origin. Part V—Temperature fruits: pome fruits, stone fruits and berries (1986) CRC Crit Rev Food Sci Nutr, 24, pp. 357-400
  • Thompson, JF, Turner, DH, Gering, RK, γ‐Glutamyl transpeptidase in plants (1964) Phytochemistry, 3, pp. 33-46

Citas:

---------- APA ----------
Ceci, L.N., Curzio, O.A. & Pomilio, A.B. (1992) . Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’. Journal of the Science of Food and Agriculture, 59(4), 505-510.
http://dx.doi.org/10.1002/jsfa.2740590413
---------- CHICAGO ----------
Ceci, L.N., Curzio, O.A., Pomilio, A.B. "Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’" . Journal of the Science of Food and Agriculture 59, no. 4 (1992) : 505-510.
http://dx.doi.org/10.1002/jsfa.2740590413
---------- MLA ----------
Ceci, L.N., Curzio, O.A., Pomilio, A.B. "Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’" . Journal of the Science of Food and Agriculture, vol. 59, no. 4, 1992, pp. 505-510.
http://dx.doi.org/10.1002/jsfa.2740590413
---------- VANCOUVER ----------
Ceci, L.N., Curzio, O.A., Pomilio, A.B. Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’. J. Sci. Food Agric. 1992;59(4):505-510.
http://dx.doi.org/10.1002/jsfa.2740590413