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Pimentel TC, Costa WKAD, Barão CE, Rosset M, Magnani M. Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int 2021; 140:110033. [DOI: 10.1016/j.foodres.2020.110033] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/02/2020] [Accepted: 12/13/2020] [Indexed: 02/06/2023]
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52
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Isas AS, Mariotti Celis MS, Pérez Correa JR, Fuentes E, Rodríguez L, Palomo I, Mozzi F, Van Nieuwenhove C. Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria. Food Res Int 2020; 138:109729. [DOI: 10.1016/j.foodres.2020.109729] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 12/12/2022]
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53
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Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Crit Rev Food Sci Nutr 2020; 62:1890-1911. [PMID: 33249876 DOI: 10.1080/10408398.2020.1848788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Affiliation(s)
- Joanne Yi Hui Toy
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
| | - Keisuke Matsumura
- Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan.,Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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54
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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2020; 140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/07/2020] [Accepted: 10/25/2020] [Indexed: 12/11/2022]
Abstract
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
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55
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Niccolai A, Bažec K, Rodolfi L, Biondi N, Zlatić E, Jamnik P, Tredici MR. Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages. Front Microbiol 2020; 11:560684. [PMID: 33193143 PMCID: PMC7649261 DOI: 10.3389/fmicb.2020.560684] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL–1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L–1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L–1, respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.
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Affiliation(s)
- Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Kaja Bažec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy.,Fotosintetica & Microbiologica S.r.l., Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Emil Zlatić
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Polona Jamnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Mario R Tredici
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
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56
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Ribeiro ESS, Damasceno KSFSC, Dantas LMDC, Azevedo WMD, Leite PIP, Assis CFD, Sousa Junior FCD. Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions. PLoS One 2020; 15:e0239392. [PMID: 32970721 PMCID: PMC7514086 DOI: 10.1371/journal.pone.0239392] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 09/06/2020] [Indexed: 11/24/2022] Open
Abstract
The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters’ point of view so that it is possible to improve product acceptance.
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Affiliation(s)
| | | | | | | | | | - Cristiane Fernandes de Assis
- Nutrition Graduate Program, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Federal University of Rio Grande do Norte, Natal-RN, Brazil
| | - Francisco Caninde de Sousa Junior
- Nutrition Graduate Program, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Federal University of Rio Grande do Norte, Natal-RN, Brazil
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57
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Güney D, Güngörmüşler M. Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria. Probiotics Antimicrob Proteins 2020; 13:495-505. [PMID: 32978757 DOI: 10.1007/s12602-020-09710-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2020] [Indexed: 01/04/2023]
Abstract
As being a rapidly developing area, the production of nondairy-based functional beverages continues to accelerate considerably. In the present study, the probiotification of a mixture of the juices of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber has been utilized for the development of probiotic fruit-vegetable juice. Lactic acid fermentation was comparatively performed by Lactobacillus acidophilus DSM13241, Lacticaseibacillus paracasei subsp. paracasei ATCC 55544, Lacticaseibacillus rhamnosus ATCC53103, Lactiplantibacillus plantarum DSMZ 20174, and Bifidobacterium animalis subsp. lactis BB-12 at 37 °C for 24 h. Following, the fermented products were kept at 8 °C for 45 days, and viability of the strains were tested during the storage period, which refers 15th, 30th, and 45th days. During fermentation, the number of viable probiotic cells increased up to 9.42 log CFU/mL. Consequently, at the end of storage, all strains exhibited an acceptable amount of viability along with L. rhamnosus ATCC 53103 with the highest value reaching 9.30 log CFU/mL. The beverage was successfully scaled up in a bioreactor followed by a sensory evaluation. Statistical analysis revealed that there is a significant difference (p < 0.05) on how much the product was enjoyed between all tested samples with an average score of 3.8 out of 7.0. Thus, flavor and consumer acceptability of the beverage was improved with the addition of 30% of apple juice. The results affirm that the proposed novel fermented mixture of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber stands as a promising functional product to be placed in the beverage market.
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Affiliation(s)
- Damla Güney
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330, Balçova/Izmir, Turkey
| | - Mine Güngörmüşler
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330, Balçova/Izmir, Turkey. .,Department of Genetics and Bioengineering, Izmir University of Economics, 35330, Balçova/Izmir, Turkey.
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58
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Hashemi SMB, Jafarpour D. Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109803] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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59
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Cristiny de Oliveira Vieira K, Da Silva Ferreira C, Toso Bueno EB, De Moraes YA, Campagnolo Gonçalves Toledo AC, Nakagaki WR, Pereira VC, Winkelstroter LK. Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109637] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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60
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Skariyachan S, Khangwal I, Niranjan V, Kango N, Shukla P. Deciphering effectual binding potential of xylo-substrates towards xylose isomerase and xylokinase through molecular docking and molecular dynamic simulation. J Biomol Struct Dyn 2020; 39:3948-3957. [PMID: 32508225 DOI: 10.1080/07391102.2020.1772882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Xylooligosaccharides (XOS) such as xylobiose and xylotriose are prebiotics with important functions and relevance and the study of interaction mechanism between these substrate and their respective enzymes has scope and applications. Thus, the present study aimed to decipher the interaction mechanisms of xylose isomerase (XylA) and xylokinase (XylB) towards their xylo-substrates namely xylobiose and xylotriose by computational modeling and molecular dynamic simulation studies. The three-dimensional structures of XylA and XylB, not available in their native forms, were predicted, energy minimized and validated by various computational biology tools and software. The binding mechanisms of xylobiose and xylotriose towards XylA and XylB were modeled by molecular docking and the stability of the docked complexes was confirmed by molecular dynamic (MD) simulation. The current study suggested that the theoretical models of XylA and XylB possessed good stereo-chemical validity, structural stabilities and minimum energy conformers. The molecular docking studied showed that xylotriose showed better binding interactions to XylA than xylobiose and xylobiose showed better binding interaction to XylB than xylotriose with ideal root mean square deviation (RMS), minimum binding energy (kcal/mol), hydrogen bonding and weak interactions. The MD simulation confirmed the stabilities of the docked complexes predicted by docking studies. The study suggested that interactions between the probiotics and prebiotics and provides the novel insights in exploring synbiotics as functional foods towards their futuristic applications. [Formula: see text]HighlightsThis study deciphers the interactions of xylosubstrates to XylA and XylB.The XylA and XylB possessed ideal structural stability and stereochemistryXylotriose and Xylobiose showed significant interactionsThe interactions of Xylotriose-XylA and Xylobiose-XylB were found stable in MD studies.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Sinosh Skariyachan
- Department of Microbiology, St. Pius X College Rajapuram, Kasaragod, India
| | - Ishu Khangwal
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, India
| | - Vidya Niranjan
- Department of Biotechnology, R.V. College of Engineering, Bangalore , Karnatka, India
| | - Naveen Kango
- Enzyme Technology and Molecular Catalysis Laboratory, Department of Microbiology, Dr. Hari Singh Gour Vishwavidyalaya (A Central University), Sagar, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, India
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61
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Thompson HO, Önning G, Holmgren K, Strandler HS, Hultberg M. Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B 12, and Amino Acid Composition. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:236-242. [PMID: 32144644 PMCID: PMC7266841 DOI: 10.1007/s11130-020-00806-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76-113%, to 91.6 ± 0.6 μg/100 g fresh weight, and folate increased by 32-60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B12 was observed, although the final amount (0.048 ± 0.013 μg/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.
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Affiliation(s)
- H O Thompson
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - G Önning
- Probi AB, Ideon Gamma 1, Lund, Sweden
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Lund University, Lund, Sweden
| | | | - H S Strandler
- Swedish Food Agency, Box 622, SE - 751 26, Uppsala, Sweden
| | - M Hultberg
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden.
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62
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Multari S, Carafa I, Barp L, Caruso M, Licciardello C, Larcher R, Tuohy K, Martens S. Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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63
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Abstract
Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.
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64
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Identification of SWI2/SNF2-Related 1 Chromatin Remodeling Complex (SWR1-C) Subunits in Pineapple and the Role of Pineapple SWR1 COMPLEX 6 (AcSWC6) in Biotic and Abiotic Stress Response. Biomolecules 2019; 9:biom9080364. [PMID: 31412667 PMCID: PMC6723344 DOI: 10.3390/biom9080364] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/09/2019] [Accepted: 08/11/2019] [Indexed: 12/18/2022] Open
Abstract
Chromatin remodeling complex orchestrates numerous aspects of growth and development in eukaryotes. SWI2/SNF2-Related 1 chromatin remodeling complex (SWR1-C) is a member of the SWI/SNF ATPase-containing chromatin remodeling complex responsible for the exchange of H2A for H2A.Z. In plants, SWR1-C plays a crucial role by transcriptionally regulating numerous biological and developmental processes. However, SWR1-C activity remains obscure in pineapple. Here, we aim to identify the SWR1-C subunits in pineapple. By genome-wide identification, we found a total of 11 SWR1-C subunits in the pineapple. The identified SWR1-C subunits were named and classified based on the sequence similarity and phylogenetic analysis. RNA-Seq analysis showed that pineapple SWR1-C subunits are expressed differentially in different organs and at different stages. Additionally, the qRT-PCR of pineapple SWR1-C subunits during abiotic stress exposure showed significant changes in their expression. We further investigated the functions of pineapple SWR1 COMPLEX 6 (AcSWC6) by ectopically expressing it in Arabidopsis. Interestingly, transgenic plants ectopically expressing AcSWC6 showed susceptibility to fungal infection and enhanced resistance to salt and osmotic stress, revealing its involvement in biotic and abiotic stress. Moreover, the complementation of mutant Arabidopsisswc6 by pineapple SWC6 suggested the conserved function of SWC6 in plants.
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