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Zhao J, Zou Q, Bao T, Kong M, Gu T, Jiang L, Wang T, Xu T, Wang N, Zhang Z, Chen X. Transcription factor MdbZIP44 targets the promoter of MdPPO2 to regulate browning in Malus domestica Borkh. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 214:108934. [PMID: 39003974 DOI: 10.1016/j.plaphy.2024.108934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/08/2024] [Accepted: 07/11/2024] [Indexed: 07/16/2024]
Abstract
Apple (Malus domestica Borkh.) is among the most widely planted and economically valuable horticultural crops globally. Over time, the apple fruit's cut surface undergoes browning, and the degree of browning varies among different apple varieties. Browning not only affects the appearance of fruits but also adversely affects their taste and flavor. In the present study, we observed browning in different apple varieties over time and analyzed the expression of genes in the polyphenol oxidase gene family. The results indicated a strong correlation between the browning degree of the fruit and the relative expression of the polyphenol oxidase gene MdPPO2. With the MdPPO2 promoter as bait, the basic leucine zipper (bZIP) transcription factor MdbZIP44 was identified using the yeast single-hybrid screening method. Further investigation revealed that the overexpression of MdbZIP44 in 'Orin' callus could enhance the expression of MdPPO2 and promote browning of the callus. However, knocking out MdbZIP44 resulted in a callus with no apparent browning phenotype. In addition, our results confirmed the interaction between MdbZIP44 and MdbZIP11. In conclusion, the results indicated that MdbZIP44 can induce apple fruit browning by activating the MdPPO2 promoter. The results provide a theoretical basis for further clarifying the browning mechanism of apple fruit.
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Affiliation(s)
- Jianwen Zhao
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Qi Zou
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Tiantian Bao
- Tai'an Academy of Agricultural Sciences, 271000, Tai'an, Shandong, China
| | - Meng Kong
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Tingting Gu
- College of Agricultural Science and Technology, Shandong Agricultural and Engineering University, 250100, Jinan, Shandong, China
| | - Lepu Jiang
- Key Laboratory of Biological Resources Protection and Utilization Corps of Tarim Basin, Tarim University, 843300, Alar, Xinjiang, China
| | - Tong Wang
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Tongyao Xu
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Nan Wang
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China
| | - Zongying Zhang
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China.
| | - Xuesen Chen
- College of Horticulture Sciences and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, China.
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Öztürk C, Küfrevioğlu Öİ. Affinity gel synthesis from the p-aminobenzoic acid derivative 4-amino-2-methylbenzoic acid and purification of polyphenol oxidase from various plant sources. Protein Expr Purif 2024; 219:106474. [PMID: 38518927 DOI: 10.1016/j.pep.2024.106474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/11/2024] [Accepted: 03/17/2024] [Indexed: 03/24/2024]
Abstract
The polyphenol oxidase (PPO) enzyme, which causes enzymatic browning, has been repeatedly purified from fruit and vegetables by affinity chromatography. In the present research, Sepharose 4B-l-tyrosine-4-amino-2-methylbenzoic acid, a novel affinity gel for the purification of the PPO enzyme with high efficiency, was synthesized. Additionally, Sepharose 4B-l-tyrosine-p-aminobenzoic acid affinity gel, known in the literature, was also synthesized, and 9.02, 16.57, and 28.13 purification folds were obtained for the PPO enzymes of potato, mushroom, and eggplant by the reference gel. The PPO enzymes of potato, mushroom, and eggplant were purified 41.17, 64.47, and 56.78-fold from the new 4-amino-2-methylbenzoic acid gel. Following their isolation from the new affinity column, the assessment of PPO enzyme purity involved the utilization of SDS-PAGE. According to the results from SDS-PAGE and native PAGE, the molecular weight of each enzyme was 50 kDa. Then, the inhibition effects of naringin, morin hydrate, esculin hydrate, homovanillic acid, vanillic acid, phloridzin dihydrate, and p-coumaric acid phenolic compounds on purified potato, mushroom, and eggplant PPO enzyme were investigated. Among the tested phenolic compounds, morin hydrate was determined to be the most potent inhibitor on the potato (Ki: 0.07 ± 0.03 μM), mushroom (Ki: 0.7 ± 0.3 μM), and eggplant (Ki: 4.8 ± 1.2 μM) PPO enzymes. The studies found that the weakest inhibitor was homovanillic acid for the potato (Ki: 1112 ± 324 μM), mushroom (Ki: 567 ± 81 μM), and eggplant (Ki: 2016.7 ± 805.6 μM) PPO enzymes. Kinetic assays indicated that morin hydrate was a remarkable inhibitor on PPO.
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Affiliation(s)
- Cansu Öztürk
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum, Turkey
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3
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Chen D, Wang Q, Yang Y, Zhang Y, Zuo P, Guo Y, Shen Z. Preservative effects of Osmanthus fragrans flower flavonoids on fresh-cut Yuluxiang pear. Heliyon 2024; 10:e29748. [PMID: 38694105 PMCID: PMC11058293 DOI: 10.1016/j.heliyon.2024.e29748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 05/03/2024] Open
Abstract
Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.
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Affiliation(s)
- Dixin Chen
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Qian Wang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yingjun Yang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yang Zhang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Peijie Zuo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yujie Guo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Zhiguo Shen
- Henan Academy of Forestry, Zhengzhou, Henan, 450008, China
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Jeyabalan S, Bala L, Subramanian K, Jabaris SL, Sekar M, Wong LS, Subramaniyan V, Chidambaram K, Gan SH, Mat Rani NNI, Begum MY, Safi SZ, Selvaraj S, Al Fatease A, Alamri A, Vijeepallam K, Fuloria S, Fuloria NK, Djearamane S. Potential effects of noni (Morinda citrifolia L.) fruits extract against obsessive-compulsive disorder in marble burying and nestlet shredding behavior mice models. Front Pharmacol 2022; 13:993927. [PMID: 36188588 PMCID: PMC9523247 DOI: 10.3389/fphar.2022.993927] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Obsessive-compulsive disorder (OCD) is a chronic and complex psychiatric disorder that usually includes both obsessions and compulsions. Morinda citrifolia L. (Noni) is a functional food and it is a well-known plant due to its potential therapeutic effects on human health in many disorders including neurological and neurodegenerative diseases. The purpose of this study was to evaluate the potential effect of M. citrifolia fruits extract (MCFE) against obsessive-compulsive disorder using the marble burying and nestlet shredding behavior mice models. In addition, brain neurotransmitters such as dopamine (DA), serotonin and noradrenaline (NA) were also assessed. Five mice were placed in each of the different groups, and the treatment was given to the animals for a period of 15 days. The marble burying test was evaluated for 30 min on days 1, 7, and 14 while the nestlet shredding test was evaluated for 60 min on days 2, 8, and 15. Treatments with MCFE (100 and 200 mg/kg, p.o.) significantly improved in both behavior tasks when compared to the control group. In addition, diazepam (2 mg/kg, i.p.) and fluoxetine (15 mg/kg, p.o.) were also significantly improved in both tasks when compared with the control mice. Further locomotor activity study revealed that MCFE and fluoxetine did not affect the locomotor functions when compared to vehicle treated mice. In contrast, diazepam significantly decreased locomotion when compared to the control group. The significant amelioration of biogenic amines were observed in the MCFE-treated animals with increased serotonin levels. The histopathology of the brain, liver, and kidney tissues after MCFE administration revealed normal morphological structure with no signs of toxicity or abnormalities. All these results together suggest that MCFE can be a potential drug candidate for the treatment of OCD. Future research should focus on theidentification and the anti-compulsive activity of the constituents from M. citrifolia.
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Affiliation(s)
- Srikanth Jeyabalan
- Department of Pharmacology, Sri Ramachandra Institute of Higher Education and Research (Deemed to be University), Chennai, Tamil Nadu, India
| | - Logeshwari Bala
- Department of Pharmacology, Sri Ramachandra Institute of Higher Education and Research (Deemed to be University), Chennai, Tamil Nadu, India
| | - Kavimani Subramanian
- Department of Pharmacology, College of Pharmacy, Mother Theresa Post Graduate and Research Institute of Health Sciences, Chennai, Tamil Nadu, India
| | - Sugin Lal Jabaris
- Department of Pharmacology, Siddha Central Research Institute, Central Council for Research in Siddha, Anna Govt. Hospital Campus, Chennai, India
| | - Mahendran Sekar
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Health Sciences, Royal College of Medicine Perak, Universiti Kuala Lumpur, Ipoh, Perak, Malaysia
- *Correspondence: Mahendran Sekar, ; Ling Shing Wong,
| | - Ling Shing Wong
- Faculty of Health and Life Sciences, INTI International University, Nilai, Malaysia
- *Correspondence: Mahendran Sekar, ; Ling Shing Wong,
| | - Vetriselvan Subramaniyan
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Jalan SP 2, Bandar Saujana Putra, Jenjarom, Selangor, Malaysia
| | - Kumarappan Chidambaram
- Department of Pharmacology, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Siew Hua Gan
- School of Pharmacy, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Nur Najihah Izzati Mat Rani
- Faculty of Pharmacy and Health Sciences, Royal College of Medicine Perak, Universiti Kuala Lumpur, Ipoh, Perak, Malaysia
| | - M. Yasmin Begum
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Sher Zaman Safi
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Jalan SP 2, Bandar Saujana Putra, Jenjarom, Selangor, Malaysia
| | | | - Adel Al Fatease
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Ali Alamri
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | | | | | - Neeraj Kumar Fuloria
- Faculty of Pharmacy, AIMST University, Bedong, Kedah, Malaysia
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Institute of Medical and Technical Sciences, Saveetha Dental College and Hospital, Saveetha University, Chennai, Tamil Nadu, India
| | - Sinouvassane Djearamane
- Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
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Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples. COATINGS 2022. [DOI: 10.3390/coatings12060741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study aimed to assess the effectiveness of bacterial cellulose nanocrystals (BCNCs)-gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings containing various CEO concentrations (1200, 1800, and 2400 μL/L) in retarding ripening and senescence of ‘Red Delicious’ apples during cold storage (60 days at 4 °C). Coatings decreased the weight loss (WL) (~3.6%), as compared to uncoated fruit (~4.8%). A direct relationship between CEO concentration and respiration rate/ethylene production was also disclosed. Flesh firmness was higher for coated samples, with better results detected especially when the highest amount of CEO was applied (36.48 N for the 2400 μL/L delivered dose vs. 32.60 N for the 1200 μL/L one). These findings were corroborated by additional tests on the surface color, total acidity, soluble solids content, pH, ascorbic acid, and activities of polyphenol oxidase (PPO) and peroxidase (POD). This study demonstrated the capability of BCNCs-GelA/CEO systems to dramatically enhance the storability and quality of apples during refrigerated storage, thus avoiding undesired losses and increasing the economic performance of fresh fruit industries.
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Shi J, Gao H, Wang S, Wu W, Tong R, Wang S, Li M, Jian Z, Wan R, Hu Q, Zheng X, Chen Y. Exogenous Arginine Treatment Maintains the Appearance and Nutraceutical Properties of Hard- and Soft-Seed Pomegranates in Cold Storage. Front Nutr 2022; 9:828946. [PMID: 35662933 PMCID: PMC9160964 DOI: 10.3389/fnut.2022.828946] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 04/25/2022] [Indexed: 11/20/2022] Open
Abstract
Arginine is a natural preservative; however, its effects on the storage of different cultivars of pomegranates have not been investigated extensively. Therefore, the fruit quality of soft-seed Tunisia and hard-seed Yudazi pomegranates was investigated after treatment with arginine at four concentrations during cold storage for 80 days. Pomegranates treated with 1.0 mM arginine exhibited a relatively lower loss of vitamin C, soluble solid, total phenol, and anthocyanin contents in arils, together with a better fruit appearance. Combined with principal component analysis (PCA), the storage life of fruits treated with 1.0 mM arginine showed a higher correlation with antioxidant enzyme activity (e.g., superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT)) during the first 40 days of cold storage, whereas after 40 days of cold storage, storage life was more dependent on the integrity of the cell membrane affected by malondialdehyde (MDA) content, electrolyte leakage (EL), and hydrogen peroxide (H2O2) accumulation. Arginine treatment contributed significantly to the appearance and inner quality of the hard-seed pomegranate cv. Yudazi fruit during cold storage compared to those of soft-seed Tunisia. Taken together, arginine application combined with cold storage enhanced the nutraceutical properties and marketability of pomegranate fruits.
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Affiliation(s)
- Jiangli Shi
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Huifang Gao
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Sa Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Wenjiang Wu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Ruiran Tong
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Sen Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Ming Li
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Zaihai Jian
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Ran Wan
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Qingxia Hu
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Xianbo Zheng
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
| | - Yanhui Chen
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
- Henan Key Laboratory of Fruit and Cucurbit Biology, Zhengzhou, China
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Mendoza-Wilson AM, Balandrán-Quintana RR, Valdés-Covarrubias MÁ, Cabellos JL. Potential of quercetin in combination with antioxidants of different polarity incorporated in oil-in-water nanoemulsions to control enzymatic browning of apples. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.132372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Park J, Obeng J, Spezia P, Huang J, Morrone DJ. Student design and characterization of visible DHFR fusions for biochemistry tools to improve learning during lab exercises. BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION : A BIMONTHLY PUBLICATION OF THE INTERNATIONAL UNION OF BIOCHEMISTRY AND MOLECULAR BIOLOGY 2021; 49:560-569. [PMID: 33830617 DOI: 10.1002/bmb.21508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/22/2021] [Accepted: 03/15/2021] [Indexed: 06/12/2023]
Abstract
Student feedback from an undergraduate biochemistry lab course suggested the use of visibly traceable proteins may assist learning. Based on this feedback, we used guided inquiry lab exercises where students developed and characterized a suite of fluorescent protein-dihydrofolate reductase (DHFR) fusions as tools for a biochemistry teaching lab. In contrast to the unfused versions, members of this suite are well-expressed, soluble, visible, highly stable, and easily characterized. The color of mCherry and EGFP fluorescent fusions with microbial DHFR allows students to visibly track their target protein from expression through purification under ambient light, while fusions with BFP are visible under UV-light. Fusions were made to both wild-type and kinetically enhanced DHFR variants. Importantly, we found that fluorescent protein fusions with DHFR did not kinetically interfere as the KM and kcat values were not remarkably altered from the unfused variant. With these fusions, students can easily measure kinetic parameters under steady-state conditions with readily available substrate and common laboratory spectrophotometers. Additionally, students also determined IC50 values of trimethoprim for DHFR. These exercises can be completed in a series of up to six lab periods and we have included the protocols for instructors who wish undertake a similar series of experiments in their biochemistry teaching labs. Using these visible fusion enzymes with subsequent students, we observed potential learning gains on a course assessment and received positive student feedback. We suggest that the often over-looked element of visual cues in a biochemistry lab may be an exploitable component of learning.
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Affiliation(s)
- Junyun Park
- Department of Basic Sciences, University of Health Sciences and Pharmacy in St. Louis, St. Louis, Missouri, USA
| | - Jeremiah Obeng
- Department of Basic Sciences, University of Health Sciences and Pharmacy in St. Louis, St. Louis, Missouri, USA
| | - Peter Spezia
- Department of Basic Sciences, University of Health Sciences and Pharmacy in St. Louis, St. Louis, Missouri, USA
| | - Jonathan Huang
- Department of Basic Sciences, University of Health Sciences and Pharmacy in St. Louis, St. Louis, Missouri, USA
| | - Dana J Morrone
- Department of Basic Sciences, University of Health Sciences and Pharmacy in St. Louis, St. Louis, Missouri, USA
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Selection of appropriate post-harvest processing methods based on the metabolomics analysis of Salvia miltiorrhiza Bunge. Food Res Int 2021; 144:110366. [PMID: 34053559 DOI: 10.1016/j.foodres.2021.110366] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 03/16/2021] [Accepted: 04/04/2021] [Indexed: 11/22/2022]
Abstract
Post-harvest processing is a leading cause of metabolic changes and quality loss in food products. An untargeted metabolomics approach based on UHPLC-QTOF-MS was conducted to explain metabolic changes during post-harvest processing of Salvia miltiorrhiza. A rapid identification method was established for comprehensive characterization of 56 phenolic acids and 45 tanshinones. Enzymatic browning was found to be the primary factor impacting the metabolic profile. A decreasing in free phenolic acids along with increasing in bound polyphenols was observed correlated with the deepening of browning degree. The various substructures of bound polyphenols were explored to interpret the composition of browning-associated products. It has also been found that the steaming process and control of the moisture content during slicing can effectively reduce the influence of enzymatic browning. This metabolomics study will contribute to select the optimal post-harvest processing methods for S. miltiorrhiza and provide information for post-harvest processing of similar products.
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Zuriarrain-Ocio A, Zuriarrain J, Vidal M, Dueñas MT, Berregi I. Antioxidant activity and phenolic profiles of ciders from the Basque Country. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Guo S, Wang D, Ma Y, Zhang Y, Zhao X. Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing. Sci Rep 2021; 11:7755. [PMID: 33833352 PMCID: PMC8032744 DOI: 10.1038/s41598-021-87423-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 03/23/2021] [Indexed: 01/22/2023] Open
Abstract
The aim of this study was to examine the regulation of transcriptomics and proteomics related to the yellowing of fresh-cut yams after storage. The comparison of yellow fresh-cut yam (YFY) vs. white fresh-cut yam (control) revealed 6894 upregulated and 6800 downregulated differentially expressed genes along with 1277 upregulated and 677 downregulated differentially expressed proteins. The results showed that the total carotenoids, flavonoids, and bisdemethoxycurcumin in YFY were higher than in the control due to the significant up-regulation of critical genes in the carotenoid biosynthesis pathway, flavonoid biosynthesis pathway, and stilbenoid, diarylheptanoid, and gingerol biosynthesis pathway. In addition, the tricarboxylic acid cycle and phenylpropanoid biosynthesis were both enhanced in YFY compared to the control, providing energy and precursors for the formation of yellow pigments. The results suggest that the synthesis of yellow pigments is regulated by critical genes, which might explain the yellowing of fresh-cut yam after storage.
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Affiliation(s)
- Shuang Guo
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, Liaoning, China
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Dan Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Yue Ma
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Yan Zhang
- Longda Food Group Co. LTD, Shandong, 265231, China
| | - Xiaoyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, Liaoning, China.
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China.
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12
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Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars. Foods 2021; 10:foods10010186. [PMID: 33477632 PMCID: PMC7831482 DOI: 10.3390/foods10010186] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 11/16/2022] Open
Abstract
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its’ market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (ΔC*) and color (ΔE) were calculated to quantify differences between T0₋T1 and T1₋T2 on the fruit surface. Enzymatic activity (PPO, POD) and phenolic composition were also quantified for each cultivar. ‘Granny Smith’ and ‘Cripps Pink’ browned minimally. In contrast, ‘Fiesta’ and ‘Mondial Gala’ browned severely, reporting high enzymatic activity and quantified phenolic concentration (QPC). Phenolic compound polymerization appears to play a significant role in enzymatic inhibition. ‘Topaz’ does not fit the high QPC, PPO, and browning formula, suggesting alternative pathways that contribute to apple browning.
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Shen J, Chen C. Anaerobic digestion as a laboratory experiment for undergraduate biochemistry courses. BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION : A BIMONTHLY PUBLICATION OF THE INTERNATIONAL UNION OF BIOCHEMISTRY AND MOLECULAR BIOLOGY 2021; 49:108-114. [PMID: 32738180 DOI: 10.1002/bmb.21399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
Compared to aerobic catabolism, the theories and experiments of anaerobic catabolism are not covered in depth in biochemistry education curricula. Anaerobic digestion (AD) is a feasible method for converting common organic compounds to renewable energy-methane that has drawn a great deal of attention in practical applications. In this study, we designed an AD laboratory experiment for use in undergraduate biochemistry courses to supplement the knowledge of metabolic networks in biochemistry and extend the information presented in biochemistry textbooks. In this laboratory experiment, students explored the methane production performance of wheat straw (WS; a representative and commonly available agricultural waste) and mastered a reasonable method for utilizing this new biochemical reaction to convert organic wastes from renewable resources to methane. Basic experimental procedures, such as a biochemical methane potential (BMP) assay, data analysis, and graphic presentations were organized to provide students with abundant hands-on experience. Furthermore, calculations of significant parameters, such as total solids (TS), volatile solids (VS), experimental methane yield (EMY), maximum theoretical methane production (MMP), and biodegradability (BD ), were also performed. From this AD experiment, students learned not only a new series of biochemical reactions but also a novel strategy to achieve cleaner methane production from organic wastes, exhibiting a positive impact for students' learning in biochemistry course.
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Affiliation(s)
- Jian Shen
- College of Chemical Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Chang Chen
- College of Chemical Engineering, Beijing University of Chemical Technology, Beijing, China
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Yu L, Pei J, Zhao Y, Wang S. Physiological Changes of Bamboo ( Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms. FRONTIERS IN PLANT SCIENCE 2021; 12:731977. [PMID: 34539721 PMCID: PMC8448190 DOI: 10.3389/fpls.2021.731977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 07/28/2021] [Indexed: 05/17/2023]
Abstract
The mechanisms for physiological senescence in bamboo shoots after harvest remain unclear. This study investigated physiological changes in Fargesia yunnanensis shoots during storage at different temperatures. The relationship between morphological and physiological changes in bamboo shoots during storage was also analyzed. The results show that cold storage can reduce weight loss, browning, respiration rates, and sugar degradation in bamboo shoots; decrease related enzymatic activities; and inhibit the increase in lignin and cellulose content. The quality of bamboo shoots declines more during the first 3d after harvesting than it does during subsequent periods. The increase in the degree of lignification and fibrosis is the main reason for senescence and for the decline in quality of bamboo shoots after harvest. The bamboo shoots under RT conditions began browning during the third 3d of storage, with a browning rate of 688gkg-1 even in the upper parts; the increase in shoot browning degrees significantly decreased the quality. Low temperatures had better inhibitory effects on browning than they did on lignification and fibrosis. Nonstructural carbohydrates in bamboo shoots are degraded and flow into sheath and shoot respiration, phenols, and shoot fibrosis and lignification at room temperature, but only flow into sheath respiration, shoot fibrosis, and lignification at cold temperature. Soluble protein and free amino acids are primarily distributed into shoot and sheath respiration and into phenols at room temperature, but that process is well inhibited at cold temperature. Bamboo shoots, once removed from cold storage, should be consumed rapidly because enzyme activity recovers quickly. This research provides new theoretical information on the preservation of bamboo shoots.
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Affiliation(s)
- Lixia Yu
- Key Laboratory for Sympodial Bamboo Research, Faculty of Life Sciences, Southwest Forestry University, Kunming, China
| | - Jialong Pei
- Key Laboratory for Sympodial Bamboo Research, Faculty of Life Sciences, Southwest Forestry University, Kunming, China
| | - Yihe Zhao
- Institute of Forest Products Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Shuguang Wang
- Key Laboratory for Sympodial Bamboo Research, Faculty of Life Sciences, Southwest Forestry University, Kunming, China
- *Correspondence: Shuguang Wang,
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Cano-Lamadrid M, Calín-Sánchez Á, Clemente-Villalba J, Hernández F, Carbonell-Barrachina ÁA, Sendra E, Wojdyło A. Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice " Mollar de Elche". Foods 2020; 9:foods9040516. [PMID: 32325998 PMCID: PMC7230151 DOI: 10.3390/foods9040516] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/17/2023] Open
Abstract
There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.
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Affiliation(s)
- Marina Cano-Lamadrid
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Ángel Calín-Sánchez
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Jesús Clemente-Villalba
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Francisca Hernández
- Research Group “Plant Production and Technology”, Department of Plant Sciences and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Esther Sendra
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
- Correspondence: ; Tel.: +48-71-320-7706
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Castada HZ, Barringer SA. Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
| | - Sheryl Ann Barringer
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
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