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Burbano JJ, Cabezas DM, Correa MJ. Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01219-1. [PMID: 39141162 DOI: 10.1007/s11130-024-01219-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/27/2024] [Indexed: 08/15/2024]
Abstract
A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.
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Affiliation(s)
- Juan José Burbano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, (C.P 1900), La Plata, Argentina.
| | - Darío Marcelino Cabezas
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Argentina
| | - María Jimena Correa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, (C.P 1900), La Plata, Argentina.
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Wang H, Shi J, Guo W, Sun X, Niu S, Chen L, Liu S, Ma L. The identification and expression analysis of walnut Acyl-ACP thioesterases. Front Genet 2024; 15:1409159. [PMID: 39135682 PMCID: PMC11317280 DOI: 10.3389/fgene.2024.1409159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Accepted: 07/15/2024] [Indexed: 08/15/2024] Open
Abstract
Walnuts (Juglans regia L.), renowned for their nutritional potency, are a rich source of unsaturated fatty acids. Their regular intake plays a pivotal role in health maintenance and recuperation from a myriad of ailments. Fatty acyl-acyl carrier protein thioesterases, which orchestrate the hydrolysis of acyl-ACP thioester bonds, thereby yielding fatty acids of varying chain lengths, are instrumental in augmenting plant fatty acid content and modulating the balance between saturated and unsaturated fatty acids. Despite some investigative efforts into the synthesis and metabolic pathways of fatty acids in walnuts, our comprehension of Fat in walnuts remains rudimentary. This research undertook a comprehensive characterization of the JrFat family, predicated on the complete genome sequence of walnuts, leading to the identification of 8 JrFat genes and an exploration of their protein physicochemical properties. Utilizing Arabidopsis and soybean Fat genes as outgroups, JrFat genes can be categorized into 5 distinct subgroups, three of which encompass a pair of homologous gene pairs. These genes have demonstrated remarkable conservation throughout the evolutionary process, with highly analogous conserved base sequences. The promoter region of JrFats genes predominantly harbors light response and plant hormone response regulatory elements, with no discernible disparity in promoter elements among different JrFats. Predictive analyses indicate that JrFats proteins engage extensively with walnut fatty acid synthesis and metabolism-associated proteins. qRT-PCR analysis reveals an initial surge in the expression of JrFats during the development of walnut kernels, which either stabilizes or diminishes following the hard core period. Homologous gene pairs exhibit analogous expression patterns, and the expression trajectory of JrFats aligns with the dynamic accumulation of fatty acids in kernels. The expression of JrFatA2 exhibits a strong correlation with the content of Alpha-linolenic acid, while the expression of JrFatB2 is inversely correlated with the content of two saturated fatty acids. Collectively, these findings enrich our understanding of fatty acid synthesis and metabolism in walnuts and furnish gene resources for enhancing the content and ratio of fatty acids in walnuts.
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Affiliation(s)
- Hui Wang
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
| | - Jianqing Shi
- Jiepin Planting Farmers’ Professional Cooperative, Maigaiti, China
| | - Wanhui Guo
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
| | - Xiaohui Sun
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
| | - Shuhui Niu
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
| | - Li Chen
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi, China
| | - Shenghong Liu
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
| | - Lei Ma
- Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Ürümqi, China
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Bhat IM, Wani SM, Mir SA, Masoodi FA, Bhat S. Utilization of low-grade walnut kernels for oil extraction using eco-friendly methods: a comparative analysis of oil composition, antioxidant and antimicrobial activity. Prep Biochem Biotechnol 2024:1-10. [PMID: 39012298 DOI: 10.1080/10826068.2024.2345244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Walnut oil was extracted using three different eco-friendly extraction methods, solvent extraction (using ethyl acetate [EA] and ethanol [ET]), aqueous enzymatic extraction (AEE), and ultrasound-assisted enzymatic extraction (UAEE), and their lipid yield, lipid composition, physicochemical analysis, mineral composition, total phenols, antioxidant capacity, and antimicrobial activity were analyzed and compared. The AEE technique offered a greater yield (50.6%) than the other extraction methods and gave comparatively higher linoleic acid (66.12%) content. Palmitic, oleic, linoleic, linolenic, and stearic acids were the principal components that GC/MS detected in all the oil samples. UAEE produced the most polyphenols (0.49 mgGAE/g), followed by AEE (0.46 mgGAE/g), EA (0.45 mgGAE/g), and ET (0.35 mgGAE/g). The DPPH assay results were in the order of UAEE (191 μmolTE/kg) > AEE (186 μmolTE/kg) > EA (153 μmolTE/kg) > ET (130 μmolTE/kg). The FRAP assay findings showed a similar pattern: UAEE (112 molTE/kg) > AEE (102 molTE/kg) > EA (96 molTE/kg) > ET (82 molTE/kg). Results suggested that for a higher extraction yield, AEE is the better technique and UAEE is the recommended method for enhancing walnut oil antioxidant capacity. Additionally, it was found that polyphenols considerably increased the antioxidant capacity of walnut oil and are thought to be health-promoting. The results demonstrated the antibacterial effectiveness of the extracted oil against Bacillus subtilis, Bacillus licheniformis, and Staphylococcus aureus. This study provides information about low-cost and ecofriendly technologies of walnut oil extraction for food, cosmetic, and medical uses.
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Affiliation(s)
- Iqra Mohiuddin Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Farooq A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Saiqa Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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Ling M, Huang X, He C, Zhou Z. Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations. Food Res Int 2024; 175:113670. [PMID: 38129023 DOI: 10.1016/j.foodres.2023.113670] [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: 08/20/2023] [Revised: 10/28/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.
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Affiliation(s)
- Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu, Sichuan Province 610039, China.
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Chen S, Chen Y, Liang M, Qu S, Shen L, Zeng Y, Hou N. Genome-wide identification and molecular expression profile analysis of FHY3/FAR1 gene family in walnut (Juglans sigillata L.) development. BMC Genomics 2023; 24:673. [PMID: 37940838 PMCID: PMC10634098 DOI: 10.1186/s12864-023-09629-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 08/26/2023] [Indexed: 11/10/2023] Open
Abstract
BACKGROUND Juglans sigillata L. (walnut) has a high economic value for nuts and wood and has been widely grown and eaten around the world. Light plays an important role in regulating the development of the walnut embryo and promoting nucleolus enlargement, which is one of the factors affecting the yield and quality of walnut. However, little is known about the effect of light on the growth and quality of walnuts. Studies have shown that far red prolonged hypocotyl 3 (FHY3) and far red damaged response (FAR1) play important roles in plant growth, light response, and resistance. Therefore, FHY3/FAR1 genes were identified in walnuts on a genome-wide basis during their growth and development to reveal the potential regulation mechanisms involved in walnut kernel growth and development. RESULTS In the present study, a total of 61 FHY3/FAR1 gene family members in walnuts have been identified, ranging in length from 117 aa to 895 aa. These gene family members have FHY3 or FAR1 conserved domains, which are unevenly distributed on the 15 chromosomes (Chr) of the walnut (except for the Chr16). All 61 FHY3/FAR1 genes were divided into five subclasses (I, II, III, IV, and V) by phylogenetic tree analysis. The results indicated that FHY3/FAR1 genes in the same subclasses with similar structures might be involved in regulating the growth and development of walnut. The gene expression profiles were analyzed in different walnut kernel varieties (Q, T, and F). The result showed that some FHY3/FAR1 genes might be involved in the regulation of walnut kernel ripening and seed coat color formation. Seven genes (OF07056-RA, OF09665-RA, OF24282-RA, OF26012-RA, OF28029-RA, OF28030-RA, and OF08124-RA) were predicted to be associated with flavonoid biosynthetic gene regulation cis-acting elements in promoter sequences. RT-PCR was used to verify the expression levels of candidate genes during the development and color change of walnut kernels. In addition, light responsiveness and MeJA responsiveness are important promoter regulatory elements in the FHY3/FAR1 gene family, which are potentially involved in the light response, growth, and development of walnut plants. CONCLUSION The results of this study provide a valuable reference for supplementing the genomic sequencing results of walnut, and pave the way for further research on the FHY3/FAR1 gene function of walnut.
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Affiliation(s)
- Shengqun Chen
- Guizhou Academy of Forestry, Guiyang, 550005, Guizhou, China
| | - Yingfu Chen
- Guizhou Province Forestry Science and Technology Extension Station, Guiyang, 550000, China
| | - Mei Liang
- Guizhou Province Forestry Science and Technology Extension Station, Guiyang, 550000, China
| | - Shuang Qu
- Guizhou Academy of Forestry, Guiyang, 550005, Guizhou, China
| | - Lianwen Shen
- Guizhou Academy of Forestry, Guiyang, 550005, Guizhou, China
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, 650224, China
- Key Laboratory for Forest Genetics and Tree Improvement and Propagation in Universities of Yunnan Province, Southwest Forestry University, Kunming, 650224, China
| | - Yajun Zeng
- Guizhou Academy of Forestry, Guiyang, 550005, Guizhou, China.
| | - Na Hou
- Guizhou Academy of Forestry, Guiyang, 550005, Guizhou, China.
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Hao Y, Hui J, Du T, Ge X, Zhai M. Molecular Identification of Juglans Regia Endophyte LTL-G3, Its Antifungal Potential and Bioactive Substances. IRANIAN JOURNAL OF BIOTECHNOLOGY 2023; 21:e3450. [PMID: 38269197 PMCID: PMC10804068 DOI: 10.30498/ijb.2023.352005.3450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 08/16/2023] [Indexed: 01/26/2024]
Abstract
Background Endophyte is one of the potential biocontrol agents for inhibiting plant pathogens. However, the mechanisms and characteristics involved in the inhibition of different phytopathogenic fungi by endophytes, especially walnut endophytes, are still largely unknown. Objectives The present study aimed to identify the walnut endophytic fungus LTL-G3 from a genetic point of view, assess the strain's antifungal activity, and determine the bioactivities of the substances it produces against plant pathogens. Materials and Methods The homologous sequence of strain LTL-G3 was examined, and typical strains of the Trichoderma virens group were used to build NJ phylogenetic trees and analyze the taxonomic position of the strain. The biocontrol agent's antagonistic potential for many plant pathogenic fungi. By using silica gel G chromatography, the active components of the strain were separated and purified. The active components were identified using GC-MS and NMR. Results The strain LTL-G3 was identified as Trichoderma virens. Its fermentation and secondary metabolite extracts had a broad spectrum and strong inhibitory effect on the spread of six plant pathogens (Botrytis cinerea, Fusarium graminearum, Gloeosporium fructigenum, Phytophthora capsici, Rhizoctonia solani, and Valsa mali) evaluated, of which, its inhibition rate against Valsa mali reached 76.6% (fermentation extract) and 100% (ethyl acetate and n-butanol extracts). On silica gel G chromatography, bioactive compounds were divided into 6 fractions and 7 sub-fractions. Fr.2-2 was the sub-fraction that showed the greatest inhibitory against V. mali, as an inhibition percentage of 89.36% in 1 mg. mL-1. Fifteen key inhibitory chemicals identified using GC-MS. By examining the NMR data, the chemical make-up of the precipitated white solid was identified. The inhibition rate against V. mali increased by over 95% at a dosage of 1 mg. mL-1, indicating a significant linear association between compound A and that rate. Conclusions The strain LTL-G3 can be applied as an efficient biological control agent against V. mali, and its highly inhibitive secondary metabolites provide the mechanism for this action.
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Affiliation(s)
- Yuanru Hao
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China; 2Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
| | - Jianchao Hui
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China; 2Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
| | - Tianyu Du
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China; 2Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
| | - Xiangrui Ge
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China; 2Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
| | - Meizhi Zhai
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China; 2Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
- Shaanxi Province Walnut Engineering Technology Research Center, Yangling, Shaanxi, 712100, China
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Gheise NJE, Riasi A, Shahneh AZ, Naseri V, Kafilzadeh F, Bolandnazar A, Ahmadi F. Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame. Trop Anim Health Prod 2023; 55:333. [PMID: 37768412 DOI: 10.1007/s11250-023-03750-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
This study aimed to establish a comparative database on the chemical composition, in vitro nutritional value, and antioxidant activity of the de-oiled meals produced from walnut, hazelnut, almond, and sesame seeds from the ruminant nutrition perspective. The meals were provided in dried form after their oil harvest using the cold-pressing oil extraction method. Crude protein (CP) constituted the major component of the meals and was the greatest in walnut and almond (average of 45.6% of dry matter (DM)], intermediate in hazelnut meal (41.4%), and least in sesame meal (33.3%)). Potassium was the most abundant mineral in walnut, hazelnut, and almond meals, followed by phosphorus, calcium, and magnesium. The CP fractions determined using the Cornell Net Carbohydrate and Protein System were largely different across the meals, with fraction A being the greatest in hazelnut (40.9% of CP) and intermediate in almond, sesame, and walnut meals (11.4% of CP). The unavailable CP fraction (fraction C) was the least abundant fraction in all meals, ranging from 0.13% of CP in walnut to 3.30% of CP in hazelnut meal. Oleic and linoleic acids were the predominant unsaturated fatty acids, and palmitic acid was the principal fatty acid in all meals analyzed. The fractional degradation rate (h-1) ranged from 0.043 in almond meal to 0.017 in walnut meal. In vitro intestinal CP digestibility (% of rumen-undegraded protein) ranged from 91.6 in hazelnut meal to 97.2 in almond meal. Total phenolics expressed as milligram tannic acid equivalent/gram DM was greatest in walnut meal (11.9), resulting in the greatest antioxidant activity recorded for walnut meal (83.2%). This study provided a database on the nutrient composition, in vitro nutritional value, and antioxidant capacity of the selected de-oiled meals. Additional investigation is needed to identify the in vivo response of their inclusion in the diet of ruminants.
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Affiliation(s)
- Negin Jamali Emam Gheise
- Department of Animal Science, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
| | - Ahmad Riasi
- Department of Animal Science, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ahmad Zare Shahneh
- Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Veria Naseri
- Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
| | - Farokh Kafilzadeh
- Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
| | | | - Farhad Ahmadi
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, South Korea
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Wen C, Zhang Z, Cao L, Liu G, Liang L, Liu X, Zhang J, Li Y, Yang X, Li S, Ren J, Xu X. Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399339 DOI: 10.1021/acs.jafc.3c01620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Liyan Cao
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinquan Yang
- Dongguan Chuangwei Precision Nutrition and Health Innovation Center, Dong guan 523000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 51064, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
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Stübner CA, Steinhaus M. Sotolon and (2 E,4 E,6 Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7099-7108. [PMID: 37126476 PMCID: PMC10176575 DOI: 10.1021/acs.jafc.3c01002] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma.
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Affiliation(s)
- Christine A Stübner
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, Freising 85354, Germany
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, Freising 85354, Germany
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10
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Yu A, Zou H, Li P, Yao X, Zhou Z, Gu X, Sun R, Liu A. Genomic characterization of the NAC transcription factors, directed at understanding their functions involved in endocarp lignification of iron walnut ( Juglans sigillata Dode). Front Genet 2023; 14:1168142. [PMID: 37229193 PMCID: PMC10203416 DOI: 10.3389/fgene.2023.1168142] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 04/17/2023] [Indexed: 05/27/2023] Open
Abstract
The NAC (NAM, ATAF1/2, and CUC2) transcription factors (TF), one of the largest plant-specific gene families, play important roles in the regulation of plant growth and development, stress response and disease resistance. In particular, several NAC TFs have been identified as master regulators of secondary cell wall (SCW) biosynthesis. Iron walnut (Juglans sigillata Dode), an economically important nut and oilseed tree, has been widely planted in the southwest China. The thick and high lignified shell derived endocarp tissues, however, brings troubles in processing processes of products in industry. It is indispensable to dissect the molecular mechanism of thick endocarp formation for further genetic improvement of iron walnut. In the present study, based on genome reference of iron walnut, 117 NAC genes, in total, were identified and characterized in silico, which involves only computational analysis to provide insight into gene function and regulation. We found that the amino acids encoded by these NAC genes varied from 103 to 1,264 in length, and conserved motif numbers ranged from 2 to 10. The JsiNAC genes were unevenly distributed across the genome of 16 chromosomes, and 96 of these genes were identified as segmental duplication genes. Furthermore, 117 JsiNAC genes were divided into 14 subfamilies (A-N) according to the phylogenetic tree based on NAC family members of Arabidopsis thaliana and common walnut (Juglans regia). Furthermore, tissue-specific expression pattern analysis demonstrated that a majority of NAC genes were constitutively expressed in five different tissues (bud, root, fruit, endocarp, and stem xylem), while a total of 19 genes were specifically expressed in endocarp, and most of them also showed high and specific expression levels in the middle and late stages during iron walnut endocarp development. Our result provided a new insight into the gene structure and function of JsiNACs in iron walnut, and identified key candidate JsiNAC genes involved in endocarp development, probably providing mechanistic insight into shell thickness formation across nut species.
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Xi M, Hou Y, Cai Y, Shen H, Ao J, Li M, Wang J, Luo A. Antioxidant and antimicrobial characteristics of ethyl acetate polar fractions from walnut green husk. J Food Sci 2023; 88:1060-1074. [PMID: 36695779 DOI: 10.1111/1750-3841.16473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 12/17/2022] [Accepted: 01/04/2023] [Indexed: 01/26/2023]
Abstract
Walnut green husk (WGH) is rich in natural compounds and is valued as a potential source of antioxidant and antimicrobial properties. In this study, the antioxidant and antimicrobial activities of petroleum ether polar fraction, dichloromethane polar fraction, ethyl acetate polar fraction (EAPF), and n-butanol polar fraction from WGH were analyzed. The results showed that EAPF exhibited the highest total flavonoid content (65.74 ± 1.01 mg rutin equivalents [RE]/g dry weight [DW]) and total phenol content (48.73 ± 1.09 mg gallic acid equivalent [GAE]/g DW), with the highest 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical (•OH), and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonate scavenging activity compared with other fractions. EAPF also showed good antibacterial activity against Escherichia coli and Bacillus cereus vegetative cells, with a diameter of inhibition zones of 33.5 and 37.6 mm, respectively, a minimum inhibitory concentration of 31.25 mg/ml and a minimum bactericidal concentration of 62.5 mg/ml, which inhibited the growth of both bacteria. Analysis of the antibacterial mechanism demonstrated that EAPF damaged the integrity of the cell membrane, increased the membrane permeability, and triggered the leakage of intracellular material. In addition, ultrahigh performance liquid chromatography-tandem with mass spectrometry analysis revealed that 8 polyphenols and 14 flavonoids were mainly present in EAPF, such as chlorogenic acid (C16 H18 O9 ), gallic acid (C7 H6 O5 ), vanillic acid (C8 H8 O4 ), ferulic acid (C10 H10 O4 ), epicatechin (C15 H14 O6 ), catechin (C15 H14 O6 ), hesperetin (C16 H14 O6 ), naringenin (C15 H12 O5 ), hyperin (C21 H20 O12 ), luteolin (C15 H10 O6 ), and so on. Therefore, WGH had the potential to be developed as a natural antioxidant and antibacterial material. PRACTICAL APPLICATION: Our work indicates that WGH contains abundant flavonoids and polyphenols compounds. Therefore, the plant byproducts like WGH may have a promising application as a source of antimicrobial and antioxidant additives.
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Affiliation(s)
- Meihua Xi
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yujie Hou
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yingying Cai
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Heyu Shen
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Jingfang Ao
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Anwei Luo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
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12
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Kabiri G, Bouda S, Ennahli S, Hafida H. THE WALNUT - CONSTRAINTS AND ADVANTAGES FOR A SUSTAINABLE DEVELOPMENT. FRUIT GROWING RESEARCH 2022. [DOI: 10.33045/fgr.v38.2022.01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The Persian walnut or English walnut (Juglans regia L.) is a commonly grown species for nut production and noble wood. The nut is one of the oldest food and traditional medicine sources. The native and commercial walnut genotypes present a large diversity that differ widely in nut productivity and quality. However, genetic erosion poses a serious threat to this tree. Several researches of walnut genetic diversity are being carried out utilizing morphological, biochemical, and molecular approaches in order to select superior walnut cultivars of different agroclimatic areas to increase nut production and quality. Genetic resource evaluation and agrodiversity conservation have a major role in ensuring food security for future generations through a continuous supply of new rootstocks and improved cultivars.
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13
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Elouafy Y, El Idrissi ZL, El Yadini A, Harhar H, Alshahrani MM, AL Awadh AA, Goh KW, Ming LC, Bouyahya A, Tabyaoui M. Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut ( Juglans regia) Oil with Roasting and Accelerated Storage Conditions. Molecules 2022; 27:molecules27227693. [PMID: 36431794 PMCID: PMC9696496 DOI: 10.3390/molecules27227693] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/11/2022] Open
Abstract
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C-C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K232 and K270), and quality indicators (acid and peroxide value) as well as the evaluation of radical scavenging activity by the DPPH method. The changes in these parameters were evaluated within 60 days at 60 ± 2 °C. The results showed that the levels of total phytosterols, the parameters of the acid and peroxide value, K232 and K270, increased slightly for both oils as well as the total tocopherol content and the antioxidant activity affected by the roasting process. In contrast, the fatty acid profiles did not change considerably during the 60 days of our study. After two months of oil treatment at 60 °C, the studied oils still showed an excellent physicochemical profile, which allows us to conclude that these oils are stable and can withstand such conditions. This may be due to the considerable content of tocopherols (vitamin E), which acts as an antioxidant.
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Affiliation(s)
- Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah AL Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
- Correspondence: (K.W.G.); (A.B.)
| | - Long Chiau Ming
- PAP Rashidah Sa’adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
- Correspondence: (K.W.G.); (A.B.)
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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Huang X, Yan C, Lin M, He C, Xu Y, Huang Y, Zhou Z. The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties. Food Res Int 2022; 161:111910. [DOI: 10.1016/j.foodres.2022.111910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 08/31/2022] [Accepted: 09/06/2022] [Indexed: 11/04/2022]
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15
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Xu XL, Wang FH, Liu C, Yang HB, Zeng Z, Wang BX, Liu YG, Yang CL. Morphology and phylogeny of ascomycetes associated with walnut trees ( Juglans regia) in Sichuan province, China. Front Microbiol 2022; 13:1016548. [PMID: 36338097 PMCID: PMC9632355 DOI: 10.3389/fmicb.2022.1016548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/20/2022] [Indexed: 01/28/2023] Open
Abstract
In Sichuan province, walnuts, consisting of Juglans regia, Juglans sigillata, and the hybrid J. regia × J. sigillata, are commercially important edible nuts, and J. regia is the most widespread plant. To date, the diversity and distribution of fungi inhabiting on Juglans have not received enough attention, although there have been studies focusing on pathogens from fruit and stem. In order to update the checklist of fungi associated with Sichuan walnuts, a survey on fungi associated with the three Juglans species from 15 representative regions in Sichuan was conducted. In this article, ten fungi distributed in two classes of Ascomycota (Dothideomycetes and Sordariomycetes) were described based on morpho-molecular analyses, and two novel species, Neofusicoccum sichuanense and Sphaerulina juglandina, a known species of Ophiognomonia leptostyla, and seven new hosts or geographical records of Cladosporium tenuissimum, Diatrypella vulgaris, Helminthosporium juglandinum, Helminthosporium velutinum, Loculosulcatispora hongheensis, Periconia byssoides, and Rhytidhysteron subrufulum were included. Morphological descriptions and illustrations of these fungi are provided.
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Affiliation(s)
- Xiu-Lan Xu
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China,Forestry Research Institute, Chengdu Academy of Agricultural and Forestry Sciences, Chengdu, Sichuan, China
| | - Fei-Hu Wang
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Chao Liu
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Han-Bo Yang
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Zhen Zeng
- Forestry Research Institute, Chengdu Academy of Agricultural and Forestry Sciences, Chengdu, Sichuan, China,*Correspondence: Zhen Zeng,
| | - Bao-Xin Wang
- Forestry Research Institute, Chengdu Academy of Agricultural and Forestry Sciences, Chengdu, Sichuan, China
| | - Ying-Gao Liu
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Chun-Lin Yang
- National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River and Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, Sichuan, China,Chun-Lin Yang,
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16
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Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region. PLANTS 2022; 11:plants11151986. [PMID: 35956464 PMCID: PMC9370163 DOI: 10.3390/plants11151986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/22/2022] [Accepted: 07/24/2022] [Indexed: 12/12/2022]
Abstract
Juglans regia (L.) is cultivated worldwide for its nutrient-rich nuts. In Italy, despite the growing demand, walnut cultivation has gone through a strong decline in recent decades, which led to Italy being among the top five net importing countries. To promote the development of local high-quality Italian walnut production, we devised a multidisciplinary project to highlight the distinctive traits of three varieties grown in the mountainous region Trentino (northeast of Italy): the heirloom ‘Bleggiana’, a second local accession called local Franquette and the French cultivar ‘Lara’, recently introduced in the local production to increase yield. The genetic characterization confirmed the uniqueness of ‘Bleggiana’ and revealed local Franquette as a newly described autochthonous variety, thus named ‘Blegette’. The metabolic profiles highlighted a valuable nutritional composition of the local varieties, richer in polyphenols and with a lower ω-6/ω-3 ratio than the commercial ‘Lara’. ‘Blegette’ obtained the highest preference scores from consumers for both the visual aspect and tasting; however, the volatile organic compound profiles did not discriminate among the characterized cultivars. The described local varieties represent an interesting reservoir of walnut genetic diversity and quality properties, which deserve future investigation on agronomically useful traits (e.g., local adaptation and water usage) for a high-quality and sustainable production.
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Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: A comprehensive review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104534] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Chemical Compositions of Walnut (Juglans Spp.) Oil: Combined Effects of Genetic and Climatic Factors. FORESTS 2022. [DOI: 10.3390/f13060962] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Walnut oil is a high-value oil product. Investigation of the variation and the main climatic factors affecting the oil’s chemical composition is vital for breeding and oil quality improvement. Therefore, the fatty acid, micronutrients, and secondary metabolites compositions and contents in walnut oil were determined in three species: Juglans regia L. (common walnut), J. sigillata Dode (iron walnut), and their hybrids (Juglans sigillata Dode × J. regia L.), which were cultivated aat different sites. The major fatty acids were linoleic (51.39–63.12%), oleic (18.40–33.56%), and linolenic acid (6.52–11.69%). High variation in the contents of fatty acids, micronutrients, and secondary metabolites was found between both species and sites. Interestingly, myristic, margaric, and margaroleic acid were only detected in the hybrids’ walnut oil, yet α-tocopherol was only detected in common and iron walnut oil. Climatic factors significantly affected the composition and content of fatty acid, whereas δ-tocopherol was mostly dependent on the genetic factors. The average relative humidity explained the most variation in the fatty acids, micronutrients, and secondary metabolites, which showed a significant positive and negative effect on the monounsaturated fatty acids and polyunsaturated fatty acids, respectively. These findings contribute to the provision of better guidance in matching sites with walnut trees, and improvement of the nutritional value of walnut oil.
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Genome-Wide Identification, Classification, Expression and Duplication Analysis of bZIP Family Genes in Juglans regia L. Int J Mol Sci 2022; 23:ijms23115961. [PMID: 35682645 PMCID: PMC9180593 DOI: 10.3390/ijms23115961] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 01/08/2023] Open
Abstract
Basic leucine zipper (bZIP), a conserved transcription factor widely found in eukaryotes, has important regulatory roles in plant growth. To understand the information related to the bZIP gene family in walnut, 88 JrbZIP genes were identified at the genome-wide level and classified into 13 subfamilies (A, B, C, D, E, F, G, H, I, J, K, M, and S) using a bioinformatic approach. The number of exons in JrbZIPs ranged from 1 to 12, the number of amino acids in JrbZIP proteins ranged from 145 to 783, and the isoelectric point ranged from 4.85 to 10.05. The majority of JrbZIP genes were localized in the nucleus. The promoter prediction results indicated that the walnut bZIP gene contains a large number of light-responsive and jasmonate-responsive action elements. The 88 JrbZIP genes were involved in DNA binding and nucleus and RNA biosynthetic processes of three ontological categories, molecular functions, cellular components and biological processes. The codon preference analysis showed that the bZIP gene family has a stronger bias for AGA, AGG, UUG, GCU, GUU, and UCU than other codons. Moreover, the transcriptomic data showed that JrbZIP genes might play an important role in floral bud differentiation. The results of a protein interaction network map and kegg enrichment analysis indicated that bZIP genes were mainly involved in phytohormone signaling, anthocyanin synthesis and flowering regulation. qRT-PCR demonstrated the role of the bZIP gene family in floral bud differentiation. Co-expression network maps were constructed for 29 walnut bZIP genes and 6 flowering genes, and JrCO (a homolog of AtCO) was significantly correlated (p < 0.05) with 13 JrbZIP genes in the level of floral bud differentiation expression, including JrbZIP31 (homolog of AtFD), and JrLFY was significantly and positively correlated with JrbZIP10,11,51,59,67 (p < 0.05), and the above results suggest that bZIP family genes may act together with flowering genes to regulate flower bud differentiation in walnut. This study was the first genome-wide report of the walnut bZIP gene family, which could improve our understanding of walnut bZIP proteins and provide a solid foundation for future cloning and functional analyses of this gene family.
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Romano R, De Luca L, Vanacore M, Genovese A, Cirillo C, Aiello A, Sacchi R. Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts. Foods 2022; 11:foods11050761. [PMID: 35267393 PMCID: PMC8909582 DOI: 10.3390/foods11050761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/26/2022] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
In Italy, most of the cultivated walnuts belong to the Sorrento ecotype, and they are considered commercially valuable due to their specific organoleptic characteristics. The aim of this study is to evaluate and compare the morphological and compositional characteristics of walnuts sampled from ‘Sorrento’ trees cultivated in different locations in Campania and trees of both the ‘Chandler’ and ‘Sorrento’ varieties derived from the same location. The results demonstrated that ‘Sorrento’ and ‘Chandler’ walnuts have different biometric characteristics and a different fat content, with the highest fat content being found in the ‘Sorrento’ variety. Regarding the fatty acid (FA) composition, the content of monounsaturated and saturated fatty acids (MUFAs and SFAs) was highest in the ‘Sorrento’ variety (from 13 to 15% for MUFAs and from 11 to 13% for SFAs), while the polyunsaturated fatty acids (PUFAs) content was highest in the ‘Chandler’ variety (77%). The total phenolics content (TPC) was highest in the ‘Sorrento’ variety (from 910 to 1230 mg GAE/100 g), while no difference in γ-tocopherol content was found. Furthermore, the influence of walnut area cultivation was shown for fat content, FA composition and TPC. Therefore, both walnut varieties demonstrated good nutritional properties considering the PUFAs and γ-tocopherol content.
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Akbari E, Parastouei K, Abbaszadeh S. Physico-chemical and sensory analysis of walnut coated with rose extract and probiotic: a layer-by-layer approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01251-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Subra-Paternault P, Garcia-Mendoza MDP, Savoire R, Harscoat-Schiavo C. Impact of Hydro-Alcoholic Solvents on the Oil and Phenolics Extraction from Walnut ( Juglans regia L.) Press-Cake and the Self-Emulsification of Extracts. Foods 2022; 11:foods11020186. [PMID: 35053918 PMCID: PMC8774572 DOI: 10.3390/foods11020186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/10/2022] Open
Abstract
The objective was to evaluate the performance of four hydro-alcoholic solvents to simultaneously extract oil and more polar molecules as phenolics, among others, to produce complex extracts that eventually could self-emulsify after solvent removal. Walnut press-cake was selected as the sourcing material. Extractions were performed as a semi-continuous operation up to a solvent-to-solid ratio of 28, with a fractional collection of the effluent. Among the solvents, labelled by their alcohol content EtOH 58, EtOH 86, iPro 60 and iPro 90 for ethanol (EtOH) and isopropanol (iPro), iPro 90 allowed to reach an oil extraction efficiency of 97% while the recovery for the other solvents was in the range of 30–40%. For both alcohols, the increase of the solvent hydration negatively influenced the oil extraction but positively increased the recovery of phenolics that reached 17.6 mg GAE/gcake when EtOH 58 was used. Several fractions contained enough surface-active material and oil to self-assemble as emulsions. IPro 90 and EtOH 86 showed better performances in the sense that most extracts were able to emulsify, though extraction kinetics pointed out differences. The most hydrated solvents behaved equally, with extraction yields in the same range and a similar but limited emulsifying capacity of only few fractions.
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Affiliation(s)
- Pascale Subra-Paternault
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Maria del Pilar Garcia-Mendoza
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia (UNAD), Av. Roosevelt # 36-60, 760042 Cali, Colombia
| | - Raphaëlle Savoire
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Christelle Harscoat-Schiavo
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- Correspondence:
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23
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Zhou X, Peng X, Pei H, Chen Y, Meng H, Yuan J, Xing H, Wu Y. An overview of walnuts application as a plant-based. Front Endocrinol (Lausanne) 2022; 13:1083707. [PMID: 36589804 PMCID: PMC9797595 DOI: 10.3389/fendo.2022.1083707] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022] Open
Abstract
The plant-based refers to plant-based raw materials or products that are available as the source of protein and fat. Utilization and development of walnuts as a plant-based, resulting in a high-quality protein-rich walnut plant-based product: walnut protein powder and walnut peptides. Progress in research on the application of walnuts as a plant-based has been advanced, solving the problem of wasted resources and environmental pollution caused by the fact that walnut residue, a product of walnuts after oil extraction, is often thrown away as waste, or becomes animal feed or compost. This paper reviews and summarizes the research and reports on walnut plant-based at home and abroad, focusing on the application of walnut plant-based in the preparation process (enzymatic and fermentation methods) and the biological activity of the walnut protein and walnut peptide, to provide a theoretical basis for the further processing of walnuts as a walnut plant-based. It can make full use of walnut resources and play its nutritional and health care value, develop and build a series of walnut plant-based products, improve the competitiveness of walnut peptide products, turn them into treasure, and provide more powerful guidance for the development of food and medicine health industry in Yunnan.
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Affiliation(s)
- Xingjian Zhou
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Xingyu Peng
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Huan Pei
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Yuhan Chen
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Hui Meng
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Jiali Yuan
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Haijing Xing
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- *Correspondence: Haijing Xing, ; Yueying Wu,
| | - Yueying Wu
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- *Correspondence: Haijing Xing, ; Yueying Wu,
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Zhao F, Zhai X, Liu X, Lian M, Liang G, Cui J, Dong H, Wang W. Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Walnut Protein Isolate. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010208. [PMID: 35011440 PMCID: PMC8746484 DOI: 10.3390/molecules27010208] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 11/16/2022]
Abstract
The purpose of this paper was to investigate the effect of high-intensity ultrasonication (HIU) pretreatment before enzymolysis on structural conformations of walnut protein isolate (WPI) and antioxidant activity of its hydrolysates. Aqueous WPI suspensions were subjected to ultrasonic processing at different power levels (600-2000 W) and times (5-30 min), and then changes in the particle size, zeta (ζ) potential, and structure of WPI were investigated, and antioxidant activity of its hydrolysates was determined. The particle size of the particles of aqueous WPI suspensions was decreased after ultrasound, indicating that sonication destroyed protein aggregates. The ζ-potential values of a protein solution significantly changed after sonication, demonstrating that the original dense structure of the protein was destroyed. Fourier transform infrared spectroscopy indicated a change in the secondary structure of WPI after sonication, with a decrease in β-turn and an increase in α-helix, β-sheet, and random coil content. Two absorption peaks of WPI were generated, and the fluorescence emission intensity of the proteins decreased after ultrasonic treatment, indicating that the changes in protein tertiary structure occurred. Moreover, the degree of hydrolysis and the antioxidant activity of the WPI hydrolysates increased after sonication. These results suggest that HIU pretreatment is a potential tool for improving the functional properties of walnut proteins.
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Affiliation(s)
- Fei Zhao
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
| | - Xiaosong Zhai
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Xuemei Liu
- Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Co-Operatives, Jinan 250014, China;
| | - Meng Lian
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Guoting Liang
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Jingxiang Cui
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Haizhou Dong
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Wentao Wang
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
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25
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Kalogiouri NP, Samanidou VF. HPLC Fingerprints for the Characterization of Walnuts and the Detection of Fraudulent Incidents. Foods 2021; 10:2145. [PMID: 34574256 PMCID: PMC8468111 DOI: 10.3390/foods10092145] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/07/2021] [Accepted: 09/08/2021] [Indexed: 12/25/2022] Open
Abstract
A high-pressure liquid chromatographic method coupled to diode array detector (HPLC-DAD) was developed for the determination of phenolic compounds that could be used as markers in authentication studies of walnuts belonging to the Chandler variety, originating from Bulgaria, Greece, and France. An ultrasound-assisted extraction (UAE) protocol applied in the extraction of phenolic compounds was optimized. The method was validated and the relative standard deviations (RSD%) of the within-day, and between-day assays was lower than 6.3 and 11.1, respectively, showing adequate precision, and good accuracy ranging from 86.4 (sinapic acid) to 98.4% (caffeic acid) for within-day assay, and from 90.1 (gallocatechin gallate) to 100.6% (gallic acid) for between-day assay. Eighteen phenolic compounds were determined belonging to the classes of phenolic acids and flavonoids. The quantification results were further processed with chemometrics, and a robust partial least square-discriminant analysis (PLS-DA) model was developed for the classification of the samples according to their geographical origin, proposing markers that could be used for the control of walnuts authenticity and the detection of fraudulent incidents.
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Affiliation(s)
| | - Victoria F. Samanidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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26
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Yan S, Wang X, Yang C, Wang J, Wang Y, Wu B, Qiao L, Zhao J, Mohammad P, Zheng X, Xu J, Zhi H, Zheng J. Insights Into Walnut Lipid Metabolism From Metabolome and Transcriptome Analysis. Front Genet 2021; 12:715731. [PMID: 34539744 PMCID: PMC8446449 DOI: 10.3389/fgene.2021.715731] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 06/30/2021] [Indexed: 11/13/2022] Open
Abstract
Walnut oil is an excellent source of essential fatty acids. Systematic evaluation of walnut lipids has significance for the development of the nutritional and functional value of walnut. Ultra-performance liquid chromatography/Orbitrap high-resolution mass spectrometry (UHPLC-Orbitrap HRMS) was used to characterize the lipids of walnut. A total of 525 lipids were detected and triacylglycerols (TG) (18:2/18:2/18:3) and diacylglycerols (DG) (18:2/18:2) were the main glycerolipids present. Essential fatty acids, such as linoleic acid and linolenic acid, were the main DG and TG fatty acid chains. Many types of phospholipids were observed with phosphatidic acid being present in the highest concentration (5.58%). Using a combination of metabolome and transcriptome analysis, the present study mapped the main lipid metabolism pathway in walnut. These results may provide a theoretical basis for further study and specific gene targets to enable the development of walnut with increased oil content and modified fatty acid composition.
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Affiliation(s)
- Suxian Yan
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Xingsu Wang
- College of Food Science, Shanxi Normal University, Linfen, China
| | - Chenkang Yang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Junyou Wang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Ying Wang
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Bangbang Wu
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Ling Qiao
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Jiajia Zhao
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Pourkheirandish Mohammad
- Plant Molecular Biology and Biotechnology Laboratory, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Xingwei Zheng
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Jianguo Xu
- College of Food Science, Shanxi Normal University, Linfen, China
| | - Huming Zhi
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
| | - Jun Zheng
- State Key Laboratory of Sustainable Dryland Agriculture, Institute of Wheat Research, Shanxi Agricultural University, Linfen, China
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27
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Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K. Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Susan Pakrah
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
| | - Majid Rahemi
- Department of Horticulture Faculty of Agriculture Shiraz University Shiraz Iran
| | - Alireza Nabipour
- Agricultural Research, Education and Extension Organization Rice Research Institute of Iran Amol Iran
| | - Fatemeh Zahedzadeh
- Department of Horticulture Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farshad Kakavand
- Department of Horticulture Faculty of Agriculture Zanjan University Zanjan Iran
| | - Kourosh Vahdati
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
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28
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Sheng F, Hu B, Jin Q, Wang J, Wu C, Luo Z. The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC. Molecules 2021; 26:3013. [PMID: 34069333 PMCID: PMC8158686 DOI: 10.3390/molecules26103013] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/13/2021] [Accepted: 05/13/2021] [Indexed: 12/22/2022] Open
Abstract
Husk and pellicle as the agri-food waste in the walnut-product industry are in soaring demand because of their rich polyphenol content. This study investigated the differential compounds related to walnut polyphenol between husk and pellicle during fruit development stage. By using ultra-high performance liquid chromatography-quadrupole-orbitrap (UHPLC-Q-Orbitrap), a total of 110 bioactive components, including hydrolysable tannins, flavonoids, phenolic acids and quinones, were tentatively identified, 33 of which were different between husk and pellicle. The trend of dynamic content of 16 polyphenols was clarified during walnut development stage by high-performance liquid chromatography (HPLC). This is the first time to comprehensive identification of phenolic compounds in walnut husk and pellicle, and our results indicated that the pellicle is a rich resource of polyphenols. The dynamic trend of some polyphenols was consistent with total phenols. The comprehensive characterization of walnut polyphenol and quantification of main phenolic compounds will be beneficial for understanding the potential application value of walnut and for exploiting its metabolism pathway.
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Affiliation(s)
- Fang Sheng
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, China; (F.S.); (B.H.)
| | - Bangyan Hu
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, China; (F.S.); (B.H.)
| | - Qiang Jin
- College of Plant Science, Tarim University, Alar 843300, China; (Q.J.); (J.W.); (C.W.)
| | - Jiangbo Wang
- College of Plant Science, Tarim University, Alar 843300, China; (Q.J.); (J.W.); (C.W.)
| | - Cuiyun Wu
- College of Plant Science, Tarim University, Alar 843300, China; (Q.J.); (J.W.); (C.W.)
| | - Zhengrong Luo
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, China; (F.S.); (B.H.)
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29
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Ni ZJ, Zhang YG, Chen SX, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ. Exploration of walnut components and their association with health effects. Crit Rev Food Sci Nutr 2021; 62:5113-5129. [PMID: 33567903 DOI: 10.1080/10408398.2021.1881439] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking a cascade of biological attributes and health-promoting effects. Over time, researchers have focused on diversified composition (polyphenols and vitamins) of different parts of walnut (flower, pellicle, and kernel) and emphasized their physiological significance. Consequently, a plethora of reports has emerged on the potential role of walnut consumption against a series of diseases including cancer, gut dysbiosis, cardiovascular, and neurodegenerative diseases. Therefore, we accumulated the updated data on composition and classification, extraction methods, and utilization of different parts of walnuts as well as associated beneficial effects under in vivo and clinical studies. Altogether, this review summarized the ameliorative effects of a walnut-enriched diet in chronic diseases which can be designated to the synergistic or individual effects of walnut components mainly through anti-oxidative and anti-inflammatory role.
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Affiliation(s)
- Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Yi-Ge Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Sheng-Xiong Chen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Kiran Thakur
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, People's Republic of China
| | - Jian-Guo Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Ya-Fang Shang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Zhao-Jun Wei
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
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30
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Walnut Fruit Processing Equipment: Academic Insights and Perspectives. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09273-6] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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Seyedabadi E, Aran M, Moghaddam RM. Application of Ozone against the Larvae of Plodia interpunctella (Hübner) and Its Impacts on the Organoleptic Properties of Walnuts. J Food Prot 2021; 84:147-151. [PMID: 32916698 DOI: 10.4315/jfp-20-331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 09/10/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT One of the most important products grown in Iran is walnut (Juglans regia L.), but it can be threatened by storage pests such as insects. Ozonation is an environmentally friendly method for killing pest insects; accordingly, ozone efficacy in the control of a pest species of walnut, Indian meal moth (Plodia interpunctella (Hübner)), was assessed in this research. The selected walnut samples were infested with larvae of Indian meal moth and then subjected to various combinations of ozone concentration (3, 4.5, and 6 ppm) and exposure time (20, 30, 40, and 50 min). After exposure to the treatment combinations, larval mortality rates and changes to the sensory properties (color, taste, smell, crispness, stiffness, and overall acceptability), indicating consumer preference, of the walnuts were evaluated. Our results revealed enhanced mortality rates of P. interpunctella with an increase in both ozone concentration and exposure time: 99% mortality was recorded at the concentration and exposure time of 6 ppm and 50 min, respectively. Sensory assessments of the samples showed that ozone treatments had no significant impacts on the color, taste, crispness, stiffness, and overall acceptability of the product. Also, few changes were recorded for its smell, which could be improved over time after being exposed to the air. We conclude that application of higher ozone concentrations might provide acceptable levels of insect pest control for stored walnuts with no associated reduced trade-off for their quality attributes. HIGHLIGHTS
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Affiliation(s)
- Esmaeel Seyedabadi
- Department of Agronomy (ORCID: https://orcid.org/0000-0001-5455-7646 [E.S.]), University of Zabol, Zabol 98613-35856, Iran
| | - Mehdi Aran
- Department of Horticultural Science, University of Zabol, Zabol 98613-35856, Iran
| | - Rahil Mirabi Moghaddam
- Department of Plant Protection, Faculty of Agriculture, University of Zabol, Zabol 98613-35856, Iran
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32
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Fruit Quality Properties of Walnut (Juglans regia L.) Genetic Resources in Montenegro. SUSTAINABILITY 2020. [DOI: 10.3390/su12239963] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Centuries-old generative reproduction, relatively favourable agro-ecological conditions, natural selection, and anthropogenic roles have significantly influenced the formation of a rich, heterogeneous population of common walnuts in Montenegro. This variability can be exploited by applying a positive selection of genotypes that would have good ecological adaptability and high economic value and that would not lag behind walnut varieties originating from other countries. The paper presents the results of studying 20 selected walnut genotypes from the continental part of Montenegro in a three-year period. Šeinovo variety and the Rasna selection were used as standard. The most important biological and pomological properties were investigated based on the international walnut descriptor. The basic criteria on which the selection approach was based were: late vegetation initiation, earlier date of end of vegetation, well kernel ratio, ease of kernel removal from the shell, shell texture that should be less rough, protecting the kernel, tasty kernel, light coloured kernel, and good chemical composition of the kernel. Genotypes had fruit weight between 8.43 and 13.84 g, kernel weight between 4.20 and 6.54 g, kernel ratio between 39.20 and 52.25%, oil content between 62.04 and 67.23%, and protein content between 13.91 and 19.04%. Most of the selected genotypes have the late time of leaf bud burst, and from that point of view, the BP44 and BP42 genotypes that the leafing on May 5 and 6 are especially interesting, due to avoidance of late frost. The walnut is adapted to the existing agro-ecological conditions over a long period of successful growth in this region, and most genotypes finish their vegetation earlier and are prepared to enter the period of winter dormancy. Genotypes BP09 and AN29 with their properties surpass the worldwide recognized Šeinovo, and in this region, highly valued selection Rasna. BP48 and BP50 genotypes also deserve attention due to the quality of the fruit.
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33
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Segelke T, von Wuthenau K, Kuschnereit A, Müller MS, Fischer M. Origin Determination of Walnuts ( Juglans regia L.) on a Worldwide and Regional Level by Inductively Coupled Plasma Mass Spectrometry and Chemometrics. Foods 2020; 9:E1708. [PMID: 33233794 PMCID: PMC7699883 DOI: 10.3390/foods9111708] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/12/2020] [Accepted: 11/18/2020] [Indexed: 11/17/2022] Open
Abstract
To counteract food fraud, this study aimed at the differentiation of walnuts on a global and regional level using an isotopolomics approach. Thus, the multi-elemental profiles of 237 walnut samples from ten countries and three years of harvest were analyzed with inductively coupled plasma mass spectrometry (ICP-MS), and the resulting element profiles were evaluated with chemometrics. Using support vector machine (SVM) for classification, validated by stratified nested cross validation, a prediction accuracy of 73% could be achieved. Leave-one-out cross validation was also applied for comparison and led to less satisfactory results because of the higher variations in sensitivity for distinct classes. Prediction was still possible using only elemental ratios instead of the absolute element concentrations; consequently, a drying step is not mandatory. In addition, the isotopolomics approach provided the classification of walnut samples on a regional level in France, Germany, and Italy, with accuracies of 91%, 77%, and 94%, respectively. The ratio of the model's accuracy to a random sample distribution was calculated, providing a new parameter with which to evaluate and compare the performance of classification models. The walnut cultivar and harvest year had no observable influence on the origin differentiation. Our results show the high potential of element profiling for the origin authentication of walnuts.
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Affiliation(s)
| | | | | | | | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (T.S.); (K.v.W.); (A.K.); (M.-S.M.)
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34
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Ahangari M, Ramezan Y, Khani MR. Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (
Juglans regia
L.). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Maryam Ahangari
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
| | - Yousef Ramezan
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
- Nutrition and Food Sciences Research Center Tehran Medical Sciences, Islamic Azad University Tehran Iran
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35
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Meisen SA, Smanalieva J, Oskonbaeva Z, Iskakova J, Darr D, Wichern F. Intraspecific variability overlays abiotic site effects on some quality parameters of walnut (Juglans regia L.) fruits from Kyrgyzstan. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03628-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractKyrgyz walnut-fruit forests harbour a unique walnut diversity, which has rarely been investigated concerning nut properties and the influence of environmental conditions on these. We evaluated the influence of soil properties and altitude on physical and some chemical walnut properties at three sampling sites differing in altitude by 200 m. Walnut samples were collected from 15 randomly chosen trees. Soil samples from two depths under each tree were analysed for plant available mineral nutrients and soil chemical properties. In contrast to our hypothesis, physical nut and chemical kernel quality parameters did not differ between sampling sites at different altitude and were not affected by soil properties. Only pH showed a relationship with manganese availability in soil and kernel content, and was related to amino acid content of kernels. Tree and site-specific variability overrides abiotic influence caused by different altitude or soil properties and reflect the high genetic variability in these forests.
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36
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H. D. Sagawa C, de A. B. Assis R, Zaini PA, Wilmarth PA, Phinney BS, Moreira LM, Dandekar AM. Proteome Analysis of Walnut Bacterial Blight Disease. Int J Mol Sci 2020; 21:E7453. [PMID: 33050347 PMCID: PMC7593943 DOI: 10.3390/ijms21207453] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 10/01/2020] [Accepted: 10/02/2020] [Indexed: 12/21/2022] Open
Abstract
The interaction between the plant host, walnut (Juglans regia; Jr), and a deadly pathogen (Xanthomonas arboricola pv. juglandis 417; Xaj) can lead to walnut bacterial blight (WB), which depletes walnut productivity by degrading the nut quality. Here, we dissect this pathosystem using tandem mass tag quantitative proteomics. Walnut hull tissues inoculated with Xaj were compared to mock-inoculated tissues, and 3972 proteins were identified, of which 3296 are from Jr and 676 from Xaj. Proteins with differential abundance include oxidoreductases, proteases, and enzymes involved in energy metabolism and amino acid interconversion pathways. Defense responses and plant hormone biosynthesis were also increased. Xaj proteins detected in infected tissues demonstrate its ability to adapt to the host microenvironment, limiting iron availability, coping with copper toxicity, and maintaining energy and intermediary metabolism. Secreted proteases and extracellular secretion apparatus such as type IV pilus for twitching motility and type III secretion effectors indicate putative factors recognized by the host. Taken together, these results suggest intense degradation processes, oxidative stress, and general arrest of the biosynthetic metabolism in infected nuts. Our results provide insights into molecular mechanisms and highlight potential molecular tools for early detection and disease control strategies.
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Affiliation(s)
- Cíntia H. D. Sagawa
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (C.H.D.S.); (R.d.A.B.A.); (P.A.Z.)
| | - Renata de A. B. Assis
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (C.H.D.S.); (R.d.A.B.A.); (P.A.Z.)
- Departamento de Ciências Biológicas, Instituto de Ciências Exatas e Biológicas, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto 35400-000, Brazil;
| | - Paulo A. Zaini
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (C.H.D.S.); (R.d.A.B.A.); (P.A.Z.)
| | - Phillip A. Wilmarth
- Proteomics Shared Resource, Oregon Health and Science University, Portland, OR 97239, USA;
| | - Brett S. Phinney
- Proteomics Core Facility, University of California, Davis, CA 95616, USA;
| | - Leandro M. Moreira
- Departamento de Ciências Biológicas, Instituto de Ciências Exatas e Biológicas, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto 35400-000, Brazil;
| | - Abhaya M. Dandekar
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (C.H.D.S.); (R.d.A.B.A.); (P.A.Z.)
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Ahad T, Gull A, Nissar J, Masoodi L, Rather AH. Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3556-3563. [PMID: 32904030 PMCID: PMC7447711 DOI: 10.1007/s13197-020-04387-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
Abstract
The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mechanically dried (40 °C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminates under vacuum and high density polyethylene non vacuum packaging materials and stored under ambient and refrigerated temperature conditions (4 °C) for a period of 9 months. All tested extracts possessed appreciable antioxidant potential. The bioactive compounds were identified by using chromatographic techniques (GC-MS and LC-MS). Before storage dried kernels exhibited high values of total phenols (31.23 mgGAE/gm), DPPH (215.13 µmol TAEg-1) and low value of non enzymatic browning (0.63 OD). Walnuts packed in laminates under vacuum and refrigerated conditions exhibited higher values of total phenols, total flavonoids, DPPH and subsequently lower change in non-enzymatic browning reactions throughout the experiment. After 90 days of storage maximum loss in total phenols and DPPH value and highest value of non enzymatic browning was observed in high density polyethylene non vacuum packaging materials under ambient temperature. The major phenolic components identified by GC/MS and LC/MS analysis were linoleic acid, oleic acid, hexadecanoic acid, epicatechin, quercetin, epicatechin and ellagic acid respectively. This study validates the antioxidant potential of the walnut kernels and the positive relationship between total phenolic content, total flavonoids and antioxidant activity.
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Affiliation(s)
- Tehmeena Ahad
- Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jasia Nissar
- Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India
| | - Lubna Masoodi
- Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India
| | - A. H. Rather
- Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India
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38
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Grosso AL, Riveros C, Asensio CM, Grosso NR, Nepote V. Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating. J Food Sci 2020; 85:3043-3051. [PMID: 32856299 DOI: 10.1111/1750-3841.15395] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 07/01/2020] [Accepted: 07/08/2020] [Indexed: 11/30/2022]
Abstract
Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels. Three treatments of walnuts coated with walnut flour were prepared: without the addition of antioxidants (control); with the addition of a walnut phenolic extract; and with the addition of butylated hydroxytoluene (BHT). On the last storage day, the sample with the addition of walnut phenolics presented a lower peroxide (3.64 meq 02 /kg oil) and anisidine value (1.11), conjugated diene (15.92), and hexanal content (19.67 × 106 e.c.) than the control sample (6.23, 1.81, 24.65, and 122.37 × 106 e.c., respectively). Also, on the last day, the control sample showed the highest deterioration of polyunsaturated fatty acids (from 74.83 to 71.08 g/100g), carotenoid (from 3.43 to 1.90 mg/kg), and γ-tocopherol content (from 349.66 to 298.42 mg/kg). In addition, this sample exhibited the highest oxidized (20.33) and the lowest walnut flavor intensity (64.67) on day 84. Regarding consumer acceptance, the phenolic-added sample displayed a greater flavor acceptance score. Walnut phenolics, implemented through a walnut protein-based coating, improve the preservation of walnuts. PRACTICAL APPLICATION: The combination of walnut-phenolic extracts and walnut-based edible coating applied on walnuts by food industries allows to prolong their shelf life, by preserving their nutritional, sensory, and quality properties. Considering the practical feasibility, the procedure used to prepare these products is simple and requires machineries already present in food industries. In addition, the utilization of this coating with walnut-phenolics exerts benefits like, the prevention of allergen cross-contamination in the chain of production, the utilization of an industry's residue, the replacement of synthetic antioxidants and, and the diminishment of the amount and thickness of plastic needed for walnuts' packaging.
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Affiliation(s)
- Antonella L Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
| | - Cecilia Riveros
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
| | - Claudia M Asensio
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
| | - Nelson R Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
| | - Valeria Nepote
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
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Gaisberger H, Legay S, Andre C, Loo J, Azimov R, Aaliev S, Bobokalonov F, Mukhsimov N, Kettle C, Vinceti B. Diversity Under Threat: Connecting Genetic Diversity and Threat Mapping to Set Conservation Priorities for Juglans regia L. Populations in Central Asia. Front Ecol Evol 2020. [DOI: 10.3389/fevo.2020.00171] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Członka S, Strąkowska A, Kairytė A. Application of Walnut Shells-Derived Biopolyol in the Synthesis of Rigid Polyurethane Foams. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E2687. [PMID: 32545580 PMCID: PMC7345166 DOI: 10.3390/ma13122687] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/07/2020] [Accepted: 06/10/2020] [Indexed: 01/29/2023]
Abstract
This study aimed to examine rigid polyurethane (PUR) foam properties that were synthesized from walnut shells (WS)-based polyol. The Fourier Transform Infrared Spectroscopy (FTIR) results revealed that the liquefaction of walnut shells was successfully performed. The three types of polyurethane (PUR) foams were synthesized by replacement of 10, 20, and 30 wt% of a petrochemical polyol with WS-based polyol. The impact of WS-based polyol on the cellular morphology, mechanical, thermal, and insulating characteristics of PUR foams was examined. The produced PUR foams had apparent densities from 37 to 39 kg m-3, depending on the weight ratio of WS-based polyol. PUR foams that were obtained from WS-based polyol exhibited improved mechanical characteristics when compared with PUR foams that were derived from the petrochemical polyol. PUR foams produced from WS-based polyol showed compressive strength from 255 to 310 kPa, flexural strength from 420 to 458 kPa, and impact strength from 340 to 368 kPa. The foams that were produced from WS-based polyol exhibited less uniform cell structure than foams derived from the petrochemical polyol. The thermal conductivity of the PUR foams ranged between 0.026 and 0.032 W m-1K-1, depending on the concentration of WS-based polyol. The addition of WS-based polyol had no significant influence on the thermal degradation characteristics of PUR foams. The maximum temperature of thermal decomposition was observed for PUR foams with the highest loading of WS-based polyol.
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Affiliation(s)
- Sylwia Członka
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland;
| | - Anna Strąkowska
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland;
| | - Agnė Kairytė
- Faculty of Civil Engineering, Institute of Building Materials, Laboratory of Thermal Insulating Materials and Acoustics, Vilnius Gediminas Technical University, Linkmenu st. 28, LT-08217 Vilnius, Lithuania;
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Marrano A, Britton M, Zaini PA, Zimin AV, Workman RE, Puiu D, Bianco L, Pierro EAD, Allen BJ, Chakraborty S, Troggio M, Leslie CA, Timp W, Dandekar A, Salzberg SL, Neale DB. High-quality chromosome-scale assembly of the walnut (Juglans regia L.) reference genome. Gigascience 2020; 9:giaa050. [PMID: 32432329 PMCID: PMC7238675 DOI: 10.1093/gigascience/giaa050] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 03/13/2020] [Accepted: 04/20/2020] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND The release of the first reference genome of walnut (Juglans regia L.) enabled many achievements in the characterization of walnut genetic and functional variation. However, it is highly fragmented, preventing the integration of genetic, transcriptomic, and proteomic information to fully elucidate walnut biological processes. FINDINGS Here, we report the new chromosome-scale assembly of the walnut reference genome (Chandler v2.0) obtained by combining Oxford Nanopore long-read sequencing with chromosome conformation capture (Hi-C) technology. Relative to the previous reference genome, the new assembly features an 84.4-fold increase in N50 size, with the 16 chromosomal pseudomolecules assembled and representing 95% of its total length. Using full-length transcripts from single-molecule real-time sequencing, we predicted 37,554 gene models, with a mean gene length higher than the previous gene annotations. Most of the new protein-coding genes (90%) present both start and stop codons, which represents a significant improvement compared with Chandler v1.0 (only 48%). We then tested the potential impact of the new chromosome-level genome on different areas of walnut research. By studying the proteome changes occurring during male flower development, we observed that the virtual proteome obtained from Chandler v2.0 presents fewer artifacts than the previous reference genome, enabling the identification of a new potential pollen allergen in walnut. Also, the new chromosome-scale genome facilitates in-depth studies of intraspecies genetic diversity by revealing previously undetected autozygous regions in Chandler, likely resulting from inbreeding, and 195 genomic regions highly differentiated between Western and Eastern walnut cultivars. CONCLUSION Overall, Chandler v2.0 will serve as a valuable resource to better understand and explore walnut biology.
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Affiliation(s)
- Annarita Marrano
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Monica Britton
- Bioinformatics Core Facility, Genome Center, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Paulo A Zaini
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Aleksey V Zimin
- Department of Biomedical Engineering, Johns Hopkins University, 720 Rutland Avenue, Baltimore, MD 21205, USA
- Center for Computational Biology, Whiting School of Engineering, Johns Hopkins University, 3100 Wyman Park Dr., Baltimore, MD 21211, USA
| | - Rachael E Workman
- Department of Biomedical Engineering, Johns Hopkins University, 720 Rutland Avenue, Baltimore, MD 21205, USA
| | - Daniela Puiu
- Center for Computational Biology, Whiting School of Engineering, Johns Hopkins University, 3100 Wyman Park Dr., Baltimore, MD 21211, USA
| | - Luca Bianco
- Research and Innovation Center, Fondazione Edmund Mach, Via E. Mach, 1 38010 S. Michele all'Adige (TN) 38010, Italy
| | - Erica Adele Di Pierro
- Research and Innovation Center, Fondazione Edmund Mach, Via E. Mach, 1 38010 S. Michele all'Adige (TN) 38010, Italy
| | - Brian J Allen
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Sandeep Chakraborty
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Michela Troggio
- Research and Innovation Center, Fondazione Edmund Mach, Via E. Mach, 1 38010 S. Michele all'Adige (TN) 38010, Italy
| | - Charles A Leslie
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Winston Timp
- Department of Biomedical Engineering, Johns Hopkins University, 720 Rutland Avenue, Baltimore, MD 21205, USA
- Center for Computational Biology, Whiting School of Engineering, Johns Hopkins University, 3100 Wyman Park Dr., Baltimore, MD 21211, USA
| | - Abhaya Dandekar
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Steven L Salzberg
- Department of Biomedical Engineering, Johns Hopkins University, 720 Rutland Avenue, Baltimore, MD 21205, USA
- Center for Computational Biology, Whiting School of Engineering, Johns Hopkins University, 3100 Wyman Park Dr., Baltimore, MD 21211, USA
- Departments of Computer Science and Biostatistics, Johns Hopkins University, 3400 North Charles Street Baltimore, MD 21218, USA
| | - David B Neale
- Department of Plant Sciences, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
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Xiao N, Bock P, Antreich SJ, Staedler YM, Schönenberger J, Gierlinger N. From the Soft to the Hard: Changes in Microchemistry During Cell Wall Maturation of Walnut Shells. FRONTIERS IN PLANT SCIENCE 2020; 11:466. [PMID: 32431720 PMCID: PMC7216782 DOI: 10.3389/fpls.2020.00466] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 03/30/2020] [Indexed: 05/20/2023]
Abstract
The walnut shell is a hard and protective layer that provides an essential barrier between the seed and its environment. The shell is based on only one unit cell type: the polylobate sclerenchyma cell. For a better understanding of the interlocked walnut shell tissue, we investigate the structural and compositional changes during the development of the shell from the soft to the hard state. Structural changes at the macro level are explored by X-ray tomography and on the cell and cell wall level various microscopic techniques are applied. Walnut shell development takes place beneath the outer green husk, which protects and delivers components during the development of the walnut. The cells toward this outer green husk have the thickest and most lignified cell walls. With maturation secondary cell wall thickening takes place and the amount of all cell wall components (cellulose, hemicelluloses and especially lignin) is increased as revealed by FTIR microscopy. Focusing on the cell wall level, Raman imaging showed that lignin is deposited first into the pectin network between the cells and cell corners, at the very beginning of secondary cell wall formation. Furthermore, Raman imaging of fluorescence visualized numerous pits as a network of channels, connecting all the interlocked polylobate walnut shells. In the final mature stage, fluorescence increased throughout the cell wall and a fluorescent layer was detected toward the lumen in the inner part. This accumulation of aromatic components is reminiscent of heartwood formation of trees and is suggested to improve protection properties of the mature walnut shell. Understanding the walnut shell and its development will inspire biomimetic material design and packaging concepts, but is also important for waste valorization, considering that walnuts are the most widespread tree nuts in the world.
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Affiliation(s)
- Nannan Xiao
- Institute of Biophysics, Department of Nanobiotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Peter Bock
- Institute of Biophysics, Department of Nanobiotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Sebastian J. Antreich
- Institute of Biophysics, Department of Nanobiotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Yannick Marc Staedler
- Division of Structural and Functional Botany, Department of Botany and Biodiversity Research, University of Vienna, Vienna, Austria
| | - Jürg Schönenberger
- Division of Structural and Functional Botany, Department of Botany and Biodiversity Research, University of Vienna, Vienna, Austria
| | - Notburga Gierlinger
- Institute of Biophysics, Department of Nanobiotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
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Maestri D, Cittadini MC, Bodoira R, Martínez M. Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900450] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
| | - María Cecilia Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
| | - Romina Bodoira
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC), Bv. Dr. Juan Filloy S/n – Ciudad Universitaria Córdoba X5016CGA Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
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Ding Y, Jiang G, Huang L, Chen C, Sun J, Zhu C. DNA barcoding coupled with high-resolution melting analysis for nut species and walnut milk beverage authentication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2372-2379. [PMID: 31901140 DOI: 10.1002/jsfa.10241] [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] [Received: 10/16/2019] [Revised: 12/31/2019] [Accepted: 12/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Walnut (Juglans regia L.) is one of the most widely cultivated nuts. Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. RESULTS DNA barcoding and high-resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA-trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High-resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. CONCLUSION The results revealed that HRM analysis based on the psbA-trnH barcode sequence can be used to identify raw ingredients in walnut milk beverages. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yanfei Ding
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Guangze Jiang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Lihong Huang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Chengtong Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Junwei Sun
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Cheng Zhu
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
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Golly MK, Ma H, Yuqing D, Dandan L, Quaisie J, Tuli JA, Mintah BK, Dzah CS, Agordoh PD. Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal. J Food Biochem 2020; 44:e13210. [PMID: 32236979 DOI: 10.1111/jfbc.13210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 12/14/2022]
Abstract
This study evaluated the effects of ultrasound treatment on walnut meal protein (WMP) extraction and techno-functional properties. The Box-Behnken Design (BBD) was adopted for the optimization of the traditional and ultrasound-assisted extraction (UAE) processes. Standard protocols were used to assay the techno-functional characteristics. The extraction models' statistical results exhibited adequacy with the least desirability index of 95.8%. The UAE enhanced the WMP extraction yield, purity, and chemical score by 30.15%, 16.27%, and 9.74%, respectively, while reducing the extraction time by 25% over the control. The emulsion and foam stabilities and bulk density increased by 34.5%, 39.8%, and 6.1%, respectively, over the control. The α-helix decreased while β-sheet, β-turns and random coil secondary structure components increased significantly (p < .05) by 95.76%, 101.3%, 105.1%, and 85.7% correspondingly. The dual-frequency combination (20/40 kHz/kHz) was the best frequency mode. WMP could serve as a functional additive in manufactured foods as texture and flavor enhancer. PRACTICAL APPLICATIONS: Walnut meal protein (WMP) has a well-balanced amino acid profile and its economic use could be practically increased as a food ingredient by ultrasound-assisted extraction. By this technique, WMP could be employed for the development of enhanced food ingredients rather than being discarded as animal feed. This study showed a positive effect of ultrasonic-assisted alkaline pretreatment on WMP extraction, functionality and structure characteristics. In addition to process improvement, ultrasound is energy efficient and environmentally friendly. Therefore, the applicability of this technique to improve the functionality of plant proteins from industrial by-products to be included in food products is promising.
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Affiliation(s)
- Moses Kwaku Golly
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.,Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.,Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China
| | - Duan Yuqing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Liu Dandan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Janet Quaisie
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Jamila Akter Tuli
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Courage Sedem Dzah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Percival Delali Agordoh
- Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana
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Li X, Guo M, Chi J, Ma J. Bioactive Peptides from Walnut Residue Protein. Molecules 2020; 25:E1285. [PMID: 32178315 PMCID: PMC7143977 DOI: 10.3390/molecules25061285] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/17/2020] [Accepted: 03/03/2020] [Indexed: 12/12/2022] Open
Abstract
Walnut residue is a kind of high-quality plant protein resource. The bioactive peptide prepared from walnut residue has excellent health care functions such as antioxidation and antihypertensive activity, but at present, walnut residue is often regarded as waste or low value feed, fertilizer and other materials. The uneconomical use of walnut residue has hindered the development of the walnut industry to some extent. Effective utilization of walnut residue protein to develop bioactive peptides and other products is of great significance to realize the comprehensive utilization of walnut residue, improve the added value of by-products, and change the current low utilization rate of walnut residue. In this paper, the preparation, purification and structure identification of walnut protein bioactive peptides are reviewed, and different functional walnut active peptides (WBPs) are introduced. The potential effects of these bioactivities on human health and their different uses in food, medicine and other industries are discussed. The purpose is to provide reference information for the effective utilization of walnut residue resources and the development of walnut industry.
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Affiliation(s)
- Xiangyang Li
- Science and Technology Department, Hebei Lvlei Agroforestry Technology Co., Ltd. Shijiazhuang 050050, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Manli Guo
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jingtian Chi
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jiangang Ma
- Science and Technology Department, Hebei Lvlei Agroforestry Technology Co., Ltd. Shijiazhuang 050050, China
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Ebrahimzadeh A, Pirzad F, Tahanian H, Aghdam MS. Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels. Food Technol Biotechnol 2020; 57:554-560. [PMID: 32123517 PMCID: PMC7029382 DOI: 10.17113/ftb.57.04.19.6380] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5%) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5%) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels.
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Affiliation(s)
- Asghar Ebrahimzadeh
- Department of Horticultural Sciences, University of Maragheh, Madar Street, 8311155181 Maragheh, Iran
| | - Farhad Pirzad
- Department of Horticultural Science, University College of Agriculture and Natural Resources, University of Tehran, Daneshkadeh Street, 3158777871 Karaj, Iran
| | - Hamidreza Tahanian
- Shahrood Agricultural and Natural Resources Research and Education, Bastam Street, 3615799811 Semnan, Iran
| | - Morteza Soleimani Aghdam
- Department of Horticultural Science, Imam Khomeini International University, Imam Khomeini Street, 3414896818 Qazvin, Iran
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Hao J, Xu XL, Jin F, Regenstein JM, Wang FJ. HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability. Journal of Food Science and Technology 2020; 57:2693-2704. [PMID: 32549619 DOI: 10.1007/s13197-020-04305-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2019] [Accepted: 02/20/2020] [Indexed: 10/24/2022]
Abstract
Processed walnuts including hot air-dried and roasted walnuts were prepared. Volatiles in raw and processed walnuts were analyzed using head-space solid phase microextraction combined with gas chromatography and mass spectrometry. Oxidative stability of hot air-dried walnuts in different antioxidants, with or without vacuum package was studied to find a proper package for oxidation stability of hot air-dried walnuts. The results showed that there were 14 volatiles in raw walnuts, 28 in hot air-dried walnuts and 38 in roasted walnuts. The changes of oil quality indices, total phenols, malondialdehyde and free radical scavenging activities during storage at 60 °C showed that the oil oxidation increased with storage time. The addition of antioxidants and vacuum package could slow down the oxidation. Vacuum aluminum foil package (14 × 20 cm) can delay the oil oxidation and extend the shelf life to ~ 230 days of hot air-dried walnuts at 20 °C. With added antioxidant this was extended to ~ 257 days.
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Affiliation(s)
- Jing Hao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China
| | - Xiao-Lin Xu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China
| | - Feng Jin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201 USA
| | - Feng-Jun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China
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Liu X, Wang X, Yu C, Jiang L, Yu D, Wang L, Elfalleh W. Study of electrochemically treated walnut emulsion and its stability. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Liu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Xu Wang
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Changhua Yu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Lianzhou Jiang
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Dianyu Yu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Liqi Wang
- School of Computer and Information EngineeringHarbin University of Commerce Harbin China
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de GabèsUniversité de Gabès Gabès Tunisia
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Unger AL, Eckstrom K, Jetton TL, Kraft J. Colonic bacterial composition is sex-specific in aged CD-1 mice fed diets varying in fat quality. PLoS One 2019; 14:e0226635. [PMID: 31851713 PMCID: PMC6919604 DOI: 10.1371/journal.pone.0226635] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Accepted: 11/11/2019] [Indexed: 12/15/2022] Open
Abstract
Evidence suggests that sex influences the effect of diet on the gut bacterial composition, yet, no studies have been performed assessing dietary fatty acid composition (i.e., fat quality) in this context. This study examined the effect of dietary fat quality on colonic bacterial composition in an aged, genetically-diverse mouse population. CD-1 mice were fed isoenergetic diets consisting of (1) control fat (CO; "Western-style" fat blend), (2) CO supplemented with 30% fish oil, (3) CO supplemented with 30% dairy fat, or (4) CO supplemented with 30% echium oil. Fecal samples were collected at mid-life and aged (reproductively senescent) time points. Overall, the abundance of Bacteroidetes was greater in mice fed echium oil compared to mice fed the control fat. Examination of colonic bacterial relative abundance also revealed sex differences, with 73 bacterial taxa being differentially expressed in males and females. Notably, results showed a strong interactive effect among the diet, sex, and age of mice which influenced colonic bacterial relative abundance and alpha diversity. In males, supplementation of the diet with dairy fat or echium oil caused the abundance of Bacteroidetes and Bacteroides to change with age. Additionally, supplementation of the diet with fish oil induced sex-dependent changes in the alpha diversity of aged mice compared to mid-life. This work supports that sex is a critical factor in colonic bacterial composition of an aged, genetically-heterogenous population. Moreover, this study establishes that the effectiveness of dietary interventions for health maintenance and disease prevention via direct or indirect manipulation of the gut microbiota is likely dependent on an individual's sex, age, and genetic background.
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Affiliation(s)
- Allison L. Unger
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont, United States of America
| | - Korin Eckstrom
- Department of Microbiology and Molecular Genetics, The University of Vermont, Burlington, Vermont, United States of America
| | - Thomas L. Jetton
- Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Colchester, Vermont, United States of America
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont, United States of America
- Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Colchester, Vermont, United States of America
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