Spatiotemporal Dynamics of Polyphenolic Compounds in Musa spp. during Ripening Revealed by Mass Spectrometry Imaging

Shinoda, Hiroko; Ishimoto, Shiho; Fukusaki, Eiichiro et al.

Journal of Agricultural and Food Chemistry, 2025

アクセス数:27件（2026-02-16 10:17 集計）

固定URL: https://hdl.handle.net/11094/103672

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タイトル
Spatiotemporal Dynamics of Polyphenolic Compounds in Musa spp. during Ripening Revealed by Mass Spectrometry Imaging
著者
著者名
Shinoda, Hiroko
著者名
Ishimoto, Shiho
NRID
1000040273594 1000040273594
ORCID
0000-0003-3069-5547 0000-0003-3069-5547
researchmap permalink
fukusaki-eiichiro fukusaki-eiichiro
Scopus Author ID
35473325000 35473325000
著者名
Fukusaki, Eiichiro
NRID
1000030515896 1000030515896
ORCID
0000-0002-4699-6590 0000-0002-4699-6590
researchmap permalink
shimmax shimmax
Scopus Author ID
23486936900 23486936900
著者名
Shimma, Shuichi
キーワード等
bananas
mass spectrometry imaging
sugar spots
polyphenol-related compounds
ripening stages
内容
Shinoda Hiroko, Ishimoto Shiho, Fukusaki Eiichiro, et al. Spatiotemporal Dynamics of Polyphenolic Compounds in Musa spp. during Ripening Revealed by Mass Spectrometry Imaging. Journal of Agricultural and Food Chemistry (2025); https://doi.org/10.1021/acs.jafc.5c06674.
抄録
Bananas (Musa spp.) are climacteric fruits that ripen after harvest and undergo further softening and browning, including the generation of melanin-derived black “sugar spots” on the peel via the reaction of polyphenolic compounds, such as L-DOPA, a tyrosine metabolite. Although polyphenol-related metabolite levels are altered in bananas, data visualizing localization changes while preserving spatial information have not been reported. In this study, we visualized polyphenol-related metabolites at each ripening stage using mass spectrometry imaging. We found that the L-DOPA content decreased with ripening, the dopamine content increased with banana sugar spot formation and then decreased, and tyrosine and dopaquinone contents were not related to the ripening stage. L-DOPA and dopamine were localized in the peel, whereas tyrosine and dopaquinone levels decreased in the pulp (center) and peel and increased in the outer pulp. These findings provide insights into the polyphenolic compounds underlying banana sugar spots and the melanin synthesis pathway.
出版者
American Chemical Society (ACS)
収録物名
Journal of Agricultural and Food Chemistry
刊行年月
2025-12-23
言語
英語
ハンドルURL
https://hdl.handle.net/11094/103672
PISSN
00218561
eISSN
15205118
関連情報 (isIdenticalTo)
DOI (出版社版)
https://doi.org/10.1021/acs.jafc.5c06674
アクセス権
open access
権利情報
This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
出版タイプ
Version of Record
カテゴリ
学術雑誌論文 Journal Article