Beyond storage capacity, long-term grain storage faces significant challenges due to the activity of lipoxygenases (LOXs). These enzymes catalyze the production of volatiles from free fatty acids, leading to stale odors and off-flavors. These changes degrade the quality of stored grains, even under regulated conditions, affecting the profitability of stored products to the farmers and the assurance of high-quality food for consumers. While LOXs are essential for various biological functions, their impact on storage highlights the need for targeted research to mitigate their negative effects. Optimizing LOX activity could enhance grain storability, reduce spoilage, and improve nutrient retention. This review explores recent advancements in understanding the roles of LOXs, focusing on how they can be tailored to enhance nutritional quality and shelf life. By modulating LOX activity, it is possible to address quality deterioration, support more sustainable food systems, and contribute to better nutritional security for consumers.

中文翻译：

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脂氧合酶 （LOX）：关闭这种基因开关是否有助于保护储存的富含脂质的主食的风味和营养质量？


除了储存能力之外，由于脂氧合酶 （LOX） 的活性，长期粮食储存还面临重大挑战。这些酶催化游离脂肪酸产生挥发物，导致陈旧的气味和异味。即使在受监管的条件下，这些变化也会降低储存谷物的质量，从而影响农民储存产品的盈利能力和消费者获得高质量食品的保证。虽然 LOX 对各种生物功能至关重要，但它们对储存的影响凸显了进行针对性研究以减轻其负面影响的必要性。优化 LOX 活性可以提高谷物的贮藏性，减少腐败，并提高养分保留率。本综述探讨了理解 LOX 作用的最新进展，重点关注如何对其进行定制以提高营养质量和保质期。通过调节 LOX 活性，可以解决质量下降问题，支持更可持续的食品系统，并为消费者提供更好的营养安全做出贡献。