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BACKGROUND Polyphenols have the potential to reduce the risk of many metabolic disorders. Lily bulbs are rich in polyphenols; however, their effects on lipid metabolism remain unclear. This study aimed to explore the effects of lily bulbs’ polyphenols (LBPs) on oxidative stress and lipid metabolism. RESULTS A total of 14 polyphenolic compounds in LBPs were identified by high‐performance liquid chromatography equipped with diode‐array detection mass spectrometry. Total phenolic compound in LBPs was 53.76 ± 1.12 g kg−1 dry weight. In cellular experiments, LBPs attenuated the disruption of mitochondrial membrane potential, impeded reactive oxygen species production, alleviated oxidative stress, and reduced lipid accumulation in oleic acid induced HepG2 cells. In in vivo studies, LBPs significantly inhibited body weight gain, reduced lipid levels in serum and liver, and improved oxidative damage in a dose‐dependent manner in mice fed a high‐fat diet. Moreover, LBPs ameliorated hepatic steatosis and suppressed the expression of hepatic‐lipogenesis‐related genes (SREBP‐1c, FAS, ACC1, and SCD‐1) and promoted lipolysis genes (SRB1 and HL) and lipid oxidation genes (PPARα and CPT‐1) in mice fed a high‐fat diet. CONCLUSION It was concluded that LBPs are a potential complementary therapeutic alternative in the development of functional foods to curb obesity and obesity‐related diseases, such as metabolic syndrome. © 2021 Society of Chemical Industry

Peach fruit is susceptible to softening and senescence during storage. In this work, we investigate the changes in genes related to the process of softening and senescence in peach fruit treated with 4 kJ/m 2 ultraviolet-C (UV-C) irradiation based on transcriptome sequencing. A total of 3,416 unigenes with more than twofold difference in expression were identified in the UV-C irradiation versus control. Of these, 1,046 were upregulated and 2,370 were downregulated. UV-C treatment upregulated a series of genes related to antioxidant and defense response and downregulated the expression of genes related to cell wall decomposition, membrane lipid peroxidation, ethylene biosynthesis, and oxidative stress, thus mediating the softening and senescence of peach fruit. The data obtained in our results may be useful for revealing the molecular mechanisms underlying the effect of postharvest UV-C treatment on improving the storage quality and prolonging the storage period of peach fruit. Novelty impact statement:This work investigates the effect of ultraviolet-C (UV-C) treatment on peach fruit softening and senescence at genomic level. UV-C treatment upregulated genes related to antioxidant and defense response and downregulated the expression of genes related to cell wall decomposition, membrane lipid peroxidation, ethylene biosynthesis, and oxidative stress, thus mediating the softening and senescence of peach fruit. These findings provide information for the understanding of the mechanisms of UV-C radiation on postharvest quality and storage performance of peach fruit.

2‐aminoindan‐2‐phosphonic acid (AIP) functions as a particular inhibitor of polyphenol biosynthesis in phenylpropanoid pathway. In this study, the role of AIP in browning resistance of fresh‐cut lily bulbs during storage was investigated. Application of 0.5 mmol/L AIP decreased browning degree of fresh‐cut lily bulbs, which was accompanied by reduced total phenolics content (TPC) and enzymes related to enzymatic browning including polyphenol oxidase (PPO), phenylalanine ammonia‐lyase (PAL) and peroxidase (POD). In comparison with the control, AIP efficiently maintained cell membrane integrity and lowered oxidative stress via inhibiting lipoxygenase (LOX) activity and malondialdehyde (MDA) content as well as promoting the activities of superoxide dismutase (SOD), catalase (CAT), and energy‐metabolism related enzymes, thus controlling browning of fresh‐cut lily bulbs. The browning inhibition of AIP was highly correlated with cell membrane structure, energy metabolism and enzymatic browning. These results show that AIP is a potential way to prevent browning of fresh‐cut lily bulbs. Novelty impact statement The quality and shelf‐life of fresh‐cut lily bulbs are seriously reduced due to tissue browning. This work investigates the effect of AIP on alleviating oxidative browning of fresh‐cut lily bulbs for the first time to our knowledge. The inhibitory effect of AIP on fresh‐cut lily bulbs was highly correlated with cell membrane structure, energy metabolism and enzymatic browning.