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Schulz K, Machaj G, Knox P, Hancock RD, Verrall SR, Korpinen R, Saranpää P, Kärkönen A, Karpinska B, Foyer CH. Restraining Quiescence Release-Related Ageing in Plant Cells: A Case Study in Carrot. Cells 2023; 12:2465. [PMID: 37887309 PMCID: PMC10605352 DOI: 10.3390/cells12202465] [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: 09/13/2023] [Revised: 10/05/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
The blackening of cut carrots causes substantial economic losses to the food industry. Blackening was not observed in carrots that had been stored underground for less than a year, but the susceptibility to blackening increased with the age of the carrots that were stored underground for longer periods. Samples of black, border, and orange tissues from processed carrot batons and slices, prepared under industry standard conditions, were analyzed to identify the molecular and metabolic mechanisms underpinning processing-induced blackening. The black tissues showed substantial molecular and metabolic rewiring and large changes in the cell wall structure, with a decreased abundance of xyloglucan, pectins (homogalacturonan, rhamnogalacturonan-I, galactan and arabinan), and higher levels of lignin and other phenolic compounds when compared to orange tissues. Metabolite profiling analysis showed that there was a major shift from primary to secondary metabolism in the black tissues, which were depleted in sugars, amino acids, and tricarboxylic acid (TCA) cycle intermediates but were rich in phenolic compounds. These findings suggest that processing triggers a release from quiescence. Transcripts encoding proteins associated with secondary metabolism were less abundant in the black tissues, but there were no increases in transcripts associated with oxidative stress responses, programmed cell death, or senescence. We conclude that restraining quiescence release alters cell wall metabolism and composition, particularly regarding pectin composition, in a manner that increases susceptibility to blackening upon processing.
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Affiliation(s)
- Katie Schulz
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK; (K.S.); (P.K.)
| | - Gabriela Machaj
- Department of Plant Biology and Biotechnology, University of Agriculture in Krakow, 31-120 Krakow, Poland;
| | - Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK; (K.S.); (P.K.)
| | - Robert D. Hancock
- Cell and Molecular Sciences, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, UK;
| | - Susan R. Verrall
- Ecological Sciences, The James Hutton Institute, Invergowrie, Dundee DD2 1BE, UK;
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Pekka Saranpää
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Anna Kärkönen
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston B15 2TT, UK
| | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston B15 2TT, UK
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Tao J, Li S, Ye F, Zhou Y, Lei L, Zhao G. Lignin - An underutilized, renewable and valuable material for food industry. Crit Rev Food Sci Nutr 2019; 60:2011-2033. [PMID: 31547671 DOI: 10.1080/10408398.2019.1625025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Lignin is the second most abundant biorenewable polymers only next to cellulose and is ubiquitous in various plant foods. In food industry, lignin often presented as a major component of by-products from plant foods. In the last decade, the food and nutritional interests of lignin attracted more and more attentions and great progresses have been accomplished. In the present review, the structure, physicochemical properties, dietary occurrence and preparation methods of lignin from food resources were summarized. Then, the versatile activities of food lignin were introduced under the subtitles of antioxidant, antimicrobial, antiviral, antidiabetic and other activities. Finally, the potential applications of food lignin were proposed as a food bioactive ingredient, an improver of food package films and a novel material in fabricating drug delivery vehicles and contaminant passivators. Hopefully, this review could bring new insights in exploiting lignin from nutrition- and food-directed views.
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Affiliation(s)
- Jianming Tao
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Sheng Li
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing, People's Republic of China.,Chongqing Engineering Research Centre of Regional Foods, Chongqing, People's Republic of China
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