演題概要

1P-45

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各熟成段階のバナナにおけるポリフェノール関連代謝物の局在の可視化

(¹阪大・ ²阪大先導研)
^o篠田寛子¹・ 福崎英一郎^1,2・ 新間秀一^1,2

As bananas ripen, black spots called "sugar spots" appear on the peel. Melanin production causes the sugar spot through the reaction of polyphenol compounds. Although it has been suggested that the content of polyphenol-related metabolites in bananas has changed, changes in their localization while preserving spatial information have not been reported. This study aims to investigate the localization of polyphenol-related metabolites at each ripening stage using MSI technology.
FMP-10, TPP, and DPP were used as derivatization reagents for polyphenol-related metabolites on bananas, and the results showed that DPP was optimum. Using these results, I visualized polyphenol-related metabolites on bananas at each ripening stage and detected that L-DOPA content decreased with ripening, dopamine content increased and then decreased with the sugar spot on the banana, and tyrosine and dopaquinone content showed no relationship with ripening stage. L-DOPA and dopamine localized to the peel, while tyrosine and dopaquinone decreased in the central part of the flesh, the peel, and increased in the outer part of the flesh. The localization of L-DOPA and dopamine in the peel is suggested that it may lead to the understanding of polyphenol compounds in the banana sugar spot, and ultimately, the melanin synthesis pathway in the future.