Abstract
This study investigated the formation of bisdemethoxycurcumin in fresh-cut yam. The effects of storage temperature on the metabolites, expressions of critical genes, and activities of enzymes involved in the bisdemethoxycurcumin pathway in fresh-cut yam were studied by HPLC, qRT-PCR and commercial kits. Storage at 25 °C increased the contents of bisdemethoxycurcumin and its main intermediates compared to 4 °C. It also greatly improved the activities of key enzymes in the phenylpropanoid pathway, including phenylalanine ammonia lyase (PAL), cinnamic acid-4-hydroxylase (C4H), and 4-coumarate-CoA ligase (4CL), and enhanced the gene expressions of PAL, C4H, 4CL, hydroxycinnamoyltransferase, and O-methyltransferase. These changes decreased the content of phenylalanine and increased the contents of p-coumaric acid, cinnamic acid, p-coumaroyl-CoA, and feruloyl-CoA. Importantly, storage at 25 °C enhanced the expression of curcumin synthase, whereas it had no effect on diketide-CoA synthase, curcumin synthase 1, curcumin synthase 2, and curcumin synthase 3, in agreement with the observed increase in bisdemethoxycurcumin content in fresh-cut yam compared to 4 °C.
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