Polyphenol oxidase mediated substrate selectivity underlies enzymatic browning in the edible insect Antheraea pernyi pupa. (PubMed, Food Res Int) - Jun 11, 2026 - "Fourteen endogenous compounds related to phenolic metabolism and browning reactions were detected, among which taxifolin, caffeic acid, and chlorogenic acid showed clear browning potential mediated by PPO...Untargeted metabolomics further revealed clear substrate-dependent metabolic divergence and identified key oxidation-associated metabolites, including hydroquinone, pyrocatechol, 3,4-dihydroxy-L-phenylalanine, and 5,6-dihydroxyindole-2-carboxylic acid...These results indicate that browning in A. pernyi pupa is initiated by selective oxidation of susceptible endogenous substrates and then extended through continued chemical evolution centered on quinones. This work provides a mechanistic basis for targeted browning control during the processing of A. pernyi pupa."
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Jinghan Zhang; Jun-Hua Shao; Yanqun Liu; Yuyang She
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