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Shabab Z, Sarada DL. 24-Epibrassinolide mitigates arsenate stress in seedlings of Oryza sativa (IR-20) via the induction of phenylpropanoid pathway. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 215:109023. [PMID: 39146914 DOI: 10.1016/j.plaphy.2024.109023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/29/2024] [Accepted: 08/06/2024] [Indexed: 08/17/2024]
Abstract
The introduction of arsenic, a hazardous metalloid, into the soil system due to heavy industrialization has negatively affected agricultural productivity, resulting in limited crop yields. A recent breakthrough in stress-responsive hormones, specifically brassinosteroids, has extensively covered the role of antioxidant enzyme defense systems in heavy metal stress mitigation. Considering the antioxidant properties and metal complex formation abilities of polyphenols, our study focuses on examining their role in arsenate toxicity amelioration by 24-epibrassinolide. We demonstrate enhanced growth parameters of sodium arsenate-stressed seedlings upon application of 24-epibrassinolide, with increased root and shoot polyphenol levels analyzed by high-performance liquid chromatography. Specifically, the concentration of catechin, sinapic acid, 4-hydroxy benzoic acid, protocatechuic acid, 4-coumaric acid, and myricetin were elevated, indicating induction of phenylpropanoid signaling pathway. Further, we also report a decrease in the generation of superoxide anions and hydrogen peroxide validated the antioxidant effects of these metabolites through the nitrobluetetrazolium and diaminobenzidine staining method. In addition, evaluation of transcript level of genes encoding for specific enzymes of the phenylpropanoid pathway in shoot and root showed a significant upregulation in mRNA expression of phenylalanine ammonia-lyase-1, cinnamate-4-hydroxylase, and caffeic acid o-methyltransferase-1 upon exogenous application of 24-epibrassinolide in arsenate stressed Oryza sativa.
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Affiliation(s)
- Ziya Shabab
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, 603 203, Tamil Nadu, India
| | - DronamrajuV L Sarada
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, 603 203, Tamil Nadu, India.
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2
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Adegoke AV, Oduola ABO, Adeyemo AA. Growth performance and meat quality of broiler chickens fed diet containing bird eye pepper of varying proportion and sieve size. Transl Anim Sci 2024; 8:txae117. [PMID: 39192876 PMCID: PMC11347882 DOI: 10.1093/tas/txae117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Accepted: 08/02/2024] [Indexed: 08/29/2024] Open
Abstract
This study investigated the potency of bird eye pepper (BEP) of varying proportion and sieve size on growth performance and meat quality of broiler chickens. Two hundred and forty-six 2-wk-old broiler chicks were randomly allotted to six treatment groups (basal diet (B) inclusive × 2) in a 2 × 3 factorial arrangement each replicated four times (10 × 10 × 10 × 11) in a completely randomized design. Diets containing BEP of varying proportion (0, 150, and 300 g) and sieve size (0.05 and 0.1 mm) were offered in two phases, starter (14 d) and finisher (17 d). Postfeeding, 48 birds (two per replicate) were sacrificed to further evaluate performance and assess the quality of meat produced. Result obtained indicates chicks fed 150 g BEP consumed less feed compared to 300 g BEP. Also, 0 and 150 g BEP groups had better (P < 0.05) feed conversion ratio (FCR) than 300 g BEP, while 0.05 mm BEP diet improved (P < 0.05) FCR as against 0.1 mm BEP. Interaction of proportion and sieve size effects of BEP increased (P < 0.05) the final weight of the birds and suppressed (P < 0.05) feed intake for all groups as against 300 g (0.1 mm) BEP (1,576.00 g/bird; 964.20 g/bird). Feeding 150 and 300 g BEP diets lowered (P < 0.05) superoxide dismutase (SOD) production compared to 0 g BEP, while 150 g BEP diet increased (P < 0.05) catalase production over 0 g BEP. Interactive effect of proportion and sieve size of BEP reduced (P < 0.05) SOD production in 150 g (0.05 and 0.1 mm) BEP and 300 g (0.05 mm) BEP groups, followed by 300 g (0.1 mm) BEP group that had lower (P < 0.05) SOD than both basal groups. Birds fed B + 150 g (0.05 mm) BEP diet produced more (P < 0.05) catalase compared to both basal groups. Meat pH for 150 and 300 g BEP groups was significantly (P < 0.05) reduced than 0 g BEP. The Hue angle corresponds with a high value (P < 0.05) to 0 g BEP, while 300 g BEP showed a low value. This study has shown BEP at low concentration (150 g) screened with 0.05 and 0.1 mm sieves enhanced chick welfare, while a higher concentration (300 g) screened at 0.05 mm improved overall growth performance (endogenous antioxidant profile) at finisher phase. Broiler chickens, farmers, and meat processors will benefit from diet containing BEP screened through 0.05 mm sieve.
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Affiliation(s)
- Adeola V Adegoke
- Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - Abdul-basit O Oduola
- Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
| | - Adedayo A Adeyemo
- Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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4
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Sano K, Nakasato S, Nagata K, Kobata K. A single amino acid substitution alters the vanillylamine synthesis activity of Capsicum pAMT. Biochem Biophys Res Commun 2023; 680:86-92. [PMID: 37729777 DOI: 10.1016/j.bbrc.2023.09.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/16/2023] [Accepted: 09/04/2023] [Indexed: 09/22/2023]
Abstract
Some Capsicum synthesize a unique pungent alkaloid called capsaicin in their fruits. In the synthetic pathway of capsaicin, vanillylamine is produced from vanillin in a reaction catalyzed by a putative aminotransferase (pAMT). Therefore, the capsaicinoids content in the fruits is thought to partially depend on the characteristics of pAMT. Comparing Yume-matsuri (yume), C. annuum variety, and red habanero (RH), C. chinense variety, the vanillylamine synthesis activity of the placental extract was higher in yume than in RH. When each recombinant pAMT (rpAMT) was generated using the Escherichia coli expression system and their activities were compared, yume rpAMT synthesized 14-fold more vanillylamine than RH rpAMT. The amino acid sequence of yume and RH pAMT deduced from the cDNAs revealed that only 7 of 459 residues differed. When a single amino acid residue-substituted rpAMT was generated in which the 56th amino acid was swapped with one other, the amount of vanillylamine synthesis of yume and RH rpAMTs was inverted. Furthermore, it was suggested that the 56th amino acid contributed to the affinity for the coenzyme pyridoxal phosphate. Differences in the vanillylamine synthesis activity of pAMT may also lead to differences in the amount of capsaicin synthesis that accumulates in the fruit. Since capsaicin is a compound with commercial value, this finding may provide new insights into the creation of a variety that can synthesize more capsaicin.
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Affiliation(s)
- Kaori Sano
- Department of Chemistry, Faculty of Science, Josai University, Saitama, Japan.
| | - Saika Nakasato
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama, Japan
| | - Koji Nagata
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Kenji Kobata
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama, Japan.
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5
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Lahbib K, Bnejdi F, Pandino G, Lombardo S, El-Gazzah M, El-Bok S, Dabbou S. Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper ( Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage. Foods 2023; 12:3948. [PMID: 37959067 PMCID: PMC10648119 DOI: 10.3390/foods12213948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The relationship between fruit position, ripening stage, and variety has not been well studied in pepper plants. To understand the interaction of these factors, a diversity of phytochemical traits as well as antioxidant activity were investigated with agronomic traits in eleven hot pepper varieties collected from the upper and lower parts of the plant and harvested at three maturity stages (green, orange, and red). Capsaicin content (CAP) showed a relatively high genetic effect; on the contrary, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were more affected by the ripening stage and fruit position. The CAP values ranged from 0.29 ('FKbM') to 0.77 ('Bka') mg CAP equivalents g-1 DW. The ripening stage was the predominant factor for TPC, TFC, DPPH, and FRAP. There was no significant interaction between A × FP, A × RS, and FP × RS for all agro-morphological fruit traits. Variety, fruit position, and ripening stage effects are more significant than all interactions calculated. Lower fruit positions in all samples showed a maximum fruit size, whereas phytochemical traits and yield per plant were relevant in the upper parts, and Phytochemical traits and yield per plant were significantly correlated. From PCA and cluster analysis, all varieties showed the highest biochemical and antioxidant levels with moderate fruit size, except the 'Bel' variety that showed the smallest fruit traits with high yields, and the 'FKbM' and 'FKbK' varieties that showed the highest fruit size but low yields. This study supplies information to identify interesting cultivars with considerable levels of bioactive and phytochemical metabolites, which is useful for breeding programs of novel varieties.
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Affiliation(s)
- Karima Lahbib
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Fethi Bnejdi
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Gaetano Pandino
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Sara Lombardo
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Mohamed El-Gazzah
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Safia El-Bok
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Samia Dabbou
- Faculty of Dental Medicine, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
- Unit of Bioactive and Natural Substances and Biotechnology UR17ES49, Faculty of Dental Medicine of Monastir, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
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6
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Jimenez-García SN, Garcia-Mier L, Ramirez-Gomez XS, Guevara-Gonzalez RG, Aguirre-Becerra H, Escobar-Ortiz A, Contreras-Medina LM, Garcia-Trejo JF, Vazquez-Cruz MA, Feregrino-Perez AA. Characterization of the Key Compounds of Bell Pepper by Spectrophotometry and Gas Chromatography on the Effects of Induced Stress on the Concentration of Secondary Metabolite. Molecules 2023; 28:molecules28093830. [PMID: 37175241 PMCID: PMC10180469 DOI: 10.3390/molecules28093830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/13/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
Sweet peppers are consumed worldwide, and traditional uses have sparked interest in their applications as dietary antioxidants, which can be enhanced in plants using elicitors. These are endowed with phytochemicals with potential health benefits such as antioxidants, bioavailability, and bioaccessibility. The trend in metabolomics shows us chemical fingerprints linking metabolomics, innovative analytical form, and bioinformatics tools. The objective was to evaluate the impact of multiple stress interactions, elicitor concentrations, and electrical conductivity on the concentration of secondary metabolites to relate their response to metabolic pathways through the foliar application of a cocktail of said elicitors in pepper crops under greenhouse conditions. The extracts were analyzed by spectrophotometry and gas chromatography, and it was shown that the PCA analysis identified phenolic compounds and low molecular weight metabolites, confirming this as a metabolomic fingerprint in the hierarchical analysis. These compounds were also integrated by simultaneous gene and metabolite simulants to obtain effect information on different metabolic pathways. Showing changes in metabolite levels at T6 (36 mM H2O2 and 3.6 dS/m) and T7 (0.1 mM SA and 3.6 dS/m) but showing statistically significant changes at T5 (3.6 dS/m) and T8 (0.1 mM SA, 36 mM H2O2, and 3.6 dS/m) compared to T1 (32 dS/m) or control. Six pathways changed significantly (p < 0.05) in stress-induced treatments: aminoacyl t-RNA and valine-leucine-isoleucine biosynthesis, and alanine-aspartate-glutamate metabolism, glycoxylate-dicarboxylate cycle, arginine-proline, and citrate. This research provided a complete profile for the characterization of metabolomic fingerprint of bell pepper under multiple stress conditions.
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Affiliation(s)
- Sandra N Jimenez-García
- Division de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no Transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato 8140, Mexico
| | - Lina Garcia-Mier
- Departamento de Ciencias de la Salud, Universidad del Valle de México, Campus Querétaro, Blvd, Juriquilla No. 1000 A, Delegación Santa Rosa Jáuregui, Santiago de Querétaro, Querétaro 76230, Mexico
| | - Xóchitl S Ramirez-Gomez
- Division de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no Transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato 8140, Mexico
| | - Ramon G Guevara-Gonzalez
- Division de Estudios de Posgrado, C.A. Bioingeniería Básica y Aplicada, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Humberto Aguirre-Becerra
- Division de Estudios de Posgrado, C.A. Bioingeniería Básica y Aplicada, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Alexandro Escobar-Ortiz
- Facultad de Química, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Luis M Contreras-Medina
- Division de Estudios de Posgrado, C.A. Bioingeniería Básica y Aplicada, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Juan F Garcia-Trejo
- Division de Estudios de Posgrado, C.A. Bioingeniería Básica y Aplicada, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Moises A Vazquez-Cruz
- Departamento de Investigación y Desarrollo, Koppert Mexico, Circuito el Marques Nte. 82, Parque industrial El Marqués, Santiago de Querétaro, Querétaro 76246, Mexico
| | - Ana A Feregrino-Perez
- Division de Estudios de Posgrado, C.A. Bioingeniería Básica y Aplicada, Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro 76010, Mexico
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Yasin M, Li L, Donovan-Mak M, Chen ZH, Panchal SK. Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases. Foods 2023; 12:foods12040907. [PMID: 36832982 PMCID: PMC9956217 DOI: 10.3390/foods12040907] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/15/2023] [Accepted: 02/15/2023] [Indexed: 02/23/2023] Open
Abstract
Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor.
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Zhang L, Zhang F, Wang Y, Ma X, Shen Y, Wang X, Yang H, Zhang W, Lakshmanan P, Hu Y, Xu J, Chen X, Deng Y. Physiological and metabolomic analysis reveals maturity stage-dependent nitrogen regulation of vitamin C content in pepper fruit. FRONTIERS IN PLANT SCIENCE 2023; 13:1049785. [PMID: 36714702 PMCID: PMC9880487 DOI: 10.3389/fpls.2022.1049785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 12/20/2022] [Indexed: 06/18/2023]
Abstract
Pepper is one of the most vitamin C enriched vegetables worldwide. Although applying nitrogen (N) fertilizer is an important practice for high fruit yield in pepper production, it is still unclear how N application regulates pepper fruit vitamin C anabolism at different maturity stage. To further the understanding, we combined physiological and metabolomic analysis to investigate the fruit vitamin C content (including ascorbic acid (AsA) and dehydroascorbic acid (DHA)), related enzyme activity and non-targeted metabolites of field-grown chili pepper produced under different N levels at mature green and red stages. The results showed that increasing N application reduced AsA content in pepper fruit at both maturity stages, but highly elevated DHA content only at mature green stage. Regardless of N application level, AsA content displayed an increasing trend while DHA content was reduced as pepper fruit maturity advanced, resulting in a higher content of total vitamin C at the mature green stage. The L-galactose pathway, D-galacturonate pathway, and myo-inositol pathway were identified for AsA biosynthesis. The involved precursor metabolites were mainly negatively regulated by increasing N application, and their accumulation increased when pepper fruit developed from green to red stage. Meanwhile, the activities of key enzymes and metabolites in relation to degradation and recycling processes of AsA and DHA were increased or did not change with increasing N application, and they were differently influenced as fruit maturing. As a result, the recommended N application level (250 kg N ha-1) could maintain relatively high total vitamin C content in pepper fruits without yield loss at both maturity stages. These findings highlight the importance of optimizing N application level to maximize vitamin C content in pepper fruits, and provide a better understanding of the maturity stage-dependent N regulation on vitamin C anabolism.
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Affiliation(s)
- Lu Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Fen Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Yuan Wang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Xiao Ma
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Yuanpeng Shen
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Xiaozhong Wang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Huaiyu Yang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Wei Zhang
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Prakash Lakshmanan
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Sugarcane Research Institute, Guangxi Academy Agricultural Science, Nanning, Guangxi, China
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St. Lucia, QLD, Australia
| | - Yuncai Hu
- School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Jiuliang Xu
- National Academy of Agriculture Green Development, China Agricultural University, Beijing, China
| | - Xinping Chen
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
| | - Yan Deng
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, China
- Key Laboratory of Low-carbon Green Agriculture in Southwestern China, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, China
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9
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Vázquez-Espinosa M, González-de-Peredo AV, Espada-Bellido E, Ferreiro-González M, Barbero GF, Palma M. The effect of ripening on the capsaicinoids composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity. Food Chem 2023; 399:133979. [DOI: 10.1016/j.foodchem.2022.133979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 08/06/2022] [Accepted: 08/16/2022] [Indexed: 10/15/2022]
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10
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Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04187-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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11
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Longvah T, Bhargavi I, Sharma P, Hiese Z, Ananthan R. Nutrient variability and food potential of indigenous rice landraces (Oryza sativa L.) from Northeast India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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13
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Singh DP, Bisen MS, Shukla R, Prabha R, Maurya S, Reddy YS, Singh PM, Rai N, Chaubey T, Chaturvedi KK, Srivastava S, Farooqi MS, Gupta VK, Sarma BK, Rai A, Behera TK. Metabolomics-Driven Mining of Metabolite Resources: Applications and Prospects for Improving Vegetable Crops. Int J Mol Sci 2022; 23:ijms232012062. [PMID: 36292920 PMCID: PMC9603451 DOI: 10.3390/ijms232012062] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/13/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
Vegetable crops possess a prominent nutri-metabolite pool that not only contributes to the crop performance in the fields, but also offers nutritional security for humans. In the pursuit of identifying, quantifying and functionally characterizing the cellular metabolome pool, biomolecule separation technologies, data acquisition platforms, chemical libraries, bioinformatics tools, databases and visualization techniques have come to play significant role. High-throughput metabolomics unravels structurally diverse nutrition-rich metabolites and their entangled interactions in vegetable plants. It has helped to link identified phytometabolites with unique phenotypic traits, nutri-functional characters, defense mechanisms and crop productivity. In this study, we explore mining diverse metabolites, localizing cellular metabolic pathways, classifying functional biomolecules and establishing linkages between metabolic fluxes and genomic regulations, using comprehensive metabolomics deciphers of the plant’s performance in the environment. We discuss exemplary reports covering the implications of metabolomics, addressing metabolic changes in vegetable plants during crop domestication, stage-dependent growth, fruit development, nutri-metabolic capabilities, climatic impacts, plant-microbe-pest interactions and anthropogenic activities. Efforts leading to identify biomarker metabolites, candidate proteins and the genes responsible for plant health, defense mechanisms and nutri-rich crop produce are documented. With the insights on metabolite-QTL (mQTL) driven genetic architecture, molecular breeding in vegetable crops can be revolutionized for developing better nutritional capabilities, improved tolerance against diseases/pests and enhanced climate resilience in plants.
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Affiliation(s)
- Dhananjaya Pratap Singh
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
- Correspondence:
| | - Mansi Singh Bisen
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Renu Shukla
- Indian Council of Agricultural Research (ICAR), Krishi Bhawan, Dr. Rajendra Prasad Road, New Delhi 110001, India
| | - Ratna Prabha
- ICAR-Indian Agricultural Statistics Research Institute, Centre for Agricultural Bioinformatics, Library Avenue, Pusa, New Delhi 110012, India
| | - Sudarshan Maurya
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Yesaru S. Reddy
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Prabhakar Mohan Singh
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Nagendra Rai
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Tribhuwan Chaubey
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
| | - Krishna Kumar Chaturvedi
- ICAR-Indian Agricultural Statistics Research Institute, Centre for Agricultural Bioinformatics, Library Avenue, Pusa, New Delhi 110012, India
| | - Sudhir Srivastava
- ICAR-Indian Agricultural Statistics Research Institute, Centre for Agricultural Bioinformatics, Library Avenue, Pusa, New Delhi 110012, India
| | - Mohammad Samir Farooqi
- ICAR-Indian Agricultural Statistics Research Institute, Centre for Agricultural Bioinformatics, Library Avenue, Pusa, New Delhi 110012, India
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Centre, Scotland’s Rural College, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Birinchi K. Sarma
- Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Anil Rai
- ICAR-Indian Agricultural Statistics Research Institute, Centre for Agricultural Bioinformatics, Library Avenue, Pusa, New Delhi 110012, India
| | - Tusar Kanti Behera
- ICAR-Indian Institute of Vegetable Research, Jakhini, Shahanshahpur, Varanasi 221305, India
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14
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Pinar H, Kaplan M, Karaman K, Ciftci B. Assessment of interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbreed lines (RIL) for fruit nutritional traits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Characterization of 75 Cultivars of Four Capsicum Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that C. annuum had a greater variation than C. chinense and C. frutescens in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which C. chinense both had the highest levels, whereas some accessions of C. annuum were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to C. chinense (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to C. annuum. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above.
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16
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Abbasi S, Moslehishad M, Salami M. Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa. Int J Biol Macromol 2022; 213:602-609. [PMID: 35659938 DOI: 10.1016/j.ijbiomac.2022.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 05/15/2022] [Accepted: 05/30/2022] [Indexed: 11/05/2022]
Abstract
The quinoa protein is gaining global attraction due to high content of gluten-free protein. It is a rich source of high-quality protein with all essential amino acids. The objective of this study was to evaluate the antioxidant activity and alpha-glucosidase inhibition effect of bioactive peptides obtained from quinoa protein that was hydrolyzed by alcalase and trypsin. Peptides were fractionated using ultrafiltration with MW cut-off = 3, 10 kDa. The peptide concentration was evaluated using OPA solution and peptide bonds were studied by SDS-PAGE. The highest antioxidant activity obtained from quinoa bioactive peptides by alcalase and trypsin was observed after 0.5 h (10 kDa≤) and 4 h (3 kDa≥), respectively. The highest α-glucosidase inhibition activity was observed in peptides with MW 3 kDa ≥ when hydrolyzed by trypsin. The amino acid composition of the most effective samples has been determined. Comparing the results showed that MW and the composition of peptides influenced the studied traits. From the result of this study, it concluded that bioactive peptides obtained from quinoa protein could be used in functional food and supplements formulation.
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Affiliation(s)
- Shiva Abbasi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Maryam Moslehishad
- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
| | - Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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17
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Sun B, Chen C, Song J, Zheng P, Wang J, Wei J, Cai W, Chen S, Cai Y, Yuan Y, Zhang S, Liu S, Lei J, Cheng G, Zhu Z. The Capsicum MYB31 regulates capsaicinoid biosynthesis in the pepper pericarp. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 176:21-30. [PMID: 35190336 DOI: 10.1016/j.plaphy.2022.02.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
Pepper (Capsicum) are consumed worldwide as vegetables and food additives due to their pungent taste. Capsaicinoids are the bioactive compounds that confer the desired pungency to pepper fruits. Capsaicinoid biosynthesis was thought to occur exclusively in fruit placenta. Recently, biosynthesis in the pericarp of extremely pungent varieties was discovered, however, the mechanism of capsaicinoid biosynthesis regulation in the pericarp remains largely unknown. Here, the capsaicinoid contents of placenta and pericarp were analyzed. The results indicated that the Capsicum chinense pericarp accumulated a vast amount of capsaicinoids. Expression of the master regulator MYB31 and capsaicinoid biosynthesis genes (CBGs) were significantly upregulated in the pericarp in C. chinense accessions compared to accessions in other tested species. Moreover, in fruit of extremely-pungent 'Trinidad Moruga Scorpion' (C. chinense) and low-pungent '59' inbred line (C. annuum), the capsaicinoid accumulation patterns in the pericarp were consistent with expression levels of CBGs and MYB31. Silencing MYB31 in 'Trinidad Moruga Scorpion' pericarp leads to a significantly decreased CBGs transcription level and capsaicinoids content. Taken together, our results provide insights into the molecular mechanism arising from the expression of MYB31 in the pericarp that results in exceedingly hot peppers.
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Affiliation(s)
- Binmei Sun
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Changming Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jiali Song
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Peng Zheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Juntao Wang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianlang Wei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Wen Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Siping Chen
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yutong Cai
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Yuan Yuan
- Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Shuanglin Zhang
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Shaoqun Liu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China
| | - Jianjun Lei
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China; Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, 512005, China
| | - Guoju Cheng
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
| | - Zhangsheng Zhu
- Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China.
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18
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Coronel E, Mereles L, Caballero S, Alvarenga N. Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1512505. [PMID: 35400147 PMCID: PMC8993580 DOI: 10.1155/2022/1512505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 02/21/2022] [Indexed: 11/17/2022]
Abstract
The nutritional composition and toxicity of native plants with food potential like Capsicum chacoense are important for the safe use of populations and could be used as a source for searching for new drug candidates. Infections produced by parasites such as helminths are a public health concern for many countries. The drugs used for treating these diseases are few, and the emergence of resistance is a risk. In this work, the nutritional composition, acute toxicity, antioxidant activity, and anthelmintic activity of crushed C. chacoense fruits were evaluated. The composition was analyzed by standard procedures. Antioxidant activity was evaluated using the ABTS radical and the total phenolic compound (TPC) tests. The toxicity was evaluated on Swiss albino mice by the single-DL50-dose procedure. The anthelmintic activity was tested against Eisenia foetida. The samples presented high levels of dietary fiber (47.05-49.19 g/100 g), proteins (14.43-15.60 g/100 g), and potassium (1708-1733 mg/100 g). In the samples, the absence of acute lethal effects in doses lower than 2000 mg/kg was observed. A rich composition of TPC (517.26-543.32 mg GAE/100 g sample), total carotenoids (125.72-239.57 mg/kg), β-carotene (3.29-5.60 mg/kg), and good TAC was observed (154-158 mM TEAC/g SMTC). The methanolic extracts at the doses tested (2.5 to 40 mg/mL) showed good anthelmintic activity. The presence of alkaloids was demonstrated in the methanolic extract, consistent with the levels of capsaicin (131.85 and 98.80 mg/100 g) and dihydrocapsaicin (80.75 and 63.68 mg/100 g), with significant statistical differences between samples (p < 0.05). These results show that through the chemical composition of this underutilized native resource and good fruit processing procedures, the C. chacoense fruits have a great nutraceutical potential of interest for the food and pharmaceutical industries.
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Affiliation(s)
- Eva Coronel
- Food Biochemistry Department, Facultad de Ciencias Químicas, Universidad Nacional de Asunción Campus Universitario, Ruta Mcal. Estigarribia Km 9,5, PO Box 1055, San Lorenzo, Paraguay
| | - Laura Mereles
- Food Biochemistry Department, Facultad de Ciencias Químicas, Universidad Nacional de Asunción Campus Universitario, Ruta Mcal. Estigarribia Km 9,5, PO Box 1055, San Lorenzo, Paraguay
| | - Silvia Caballero
- Food Biochemistry Department, Facultad de Ciencias Químicas, Universidad Nacional de Asunción Campus Universitario, Ruta Mcal. Estigarribia Km 9,5, PO Box 1055, San Lorenzo, Paraguay
| | - Nelson Alvarenga
- Phytochemistry Department, Facultad de Ciencias Químicas, Universidad Nacional de Asunción Campus Universitario, Ruta Mcal. Estigarribia Km 9,5, PO Box 1055, San Lorenzo, Paraguay
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19
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Rigolon TCB, de Barros FAR, da Silva LHM, Stringheta PC. Study of the Influence of Some Compounds on the Prediction Equations of Total Phenolic Content and Antioxidant Capacity by Colorimetric Parameters. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02262-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Kim D, Park H, Cho IH. The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds. Food Sci Biotechnol 2022; 31:211-220. [PMID: 35186351 PMCID: PMC8817957 DOI: 10.1007/s10068-021-01023-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 01/12/2023] Open
Abstract
Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures. The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100 °C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcohols increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.
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Affiliation(s)
- Dahye Kim
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - Hyeyoung Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
| | - In Hee Cho
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, 54538 Korea
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21
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Choi Y, Hong J, Kim BH, Ahn S. Determination of seed content in red pepper powders by
1
H NMR
and
second‐derivative FT‐IR
spectroscopy combined with statistical analyses. B KOREAN CHEM SOC 2022. [DOI: 10.1002/bkcs.12476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yuri Choi
- Department of Chemistry Chung‐Ang University Seoul South Korea
| | - Junyoung Hong
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Byung Hee Kim
- Department of Food and Nutrition Sookmyung Women's University Seoul South Korea
| | - Sangdoo Ahn
- Department of Chemistry Chung‐Ang University Seoul South Korea
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22
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Metabolic shifts during fruit development in pungent and non-pungent peppers. Food Chem 2021; 375:131850. [PMID: 34953242 DOI: 10.1016/j.foodchem.2021.131850] [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: 04/18/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 12/19/2022]
Abstract
Fruit pungency is caused by the accumulation of capsaicinoids, secondary metabolites whose relation to primary metabolism remains unclear. We have selected ten geographically diverse accessions of Capsicum chinense Jacq with different pungency levels. A detailed metabolic profile was conducted in the fruit placenta and pericarp at 20, 45, and 60 days after anthesis aiming at increasing our understanding of the metabolic changes in these tissues across fruit development and their potential connection to capsaicin metabolism. Overall, despite the variation in fruit pungency among the ten accessions, the composition and metabolite levels in both placenta and pericarp were uniformly stable across accessions. Most of the metabolite variability occurred between the fruit developmental stages rather than among the accessions. Interestingly, different metabolite adjustments in the placenta were observed among pungent and non-pungent accessions, which seem to be related to differences in the genetic background. Furthermore, we observed high coordination between metabolites and capsaicin production in C. chinense fruits, suggesting that pungency in placenta is adjusted with primary metabolism.
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23
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Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) and its preservation after drying process. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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24
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Mudau HS, Mokoboki HK, Ravhuhali KE, Mkhize Z. Nutrients Profile of 52 Browse Species Found in Semi-Arid Areas of South Africa for Livestock Production: Effect of Harvesting Site. PLANTS 2021; 10:plants10102127. [PMID: 34685937 PMCID: PMC8538619 DOI: 10.3390/plants10102127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/20/2021] [Accepted: 09/26/2021] [Indexed: 12/16/2022]
Abstract
The use of these browse plant species as feed supplements to livestock is restricted due to a lack of knowledge about their nutritional status. This study was conducted to evaluate the nutritive value of woody browse species found in a semi-arid, as influenced by harvesting, site (Limpopo and North West Province). Limpopo had a Glenrosa, Mispah and Lithosols (GM-L) soil type and North West sites had an Aeolian Kalahari sand, Clovelly and Hutton (AKS-CH) soil type. Fresh leaves from fifty-two trees (five trees per species) were randomly selected and harvested from the site by hand-picking. Limpopo had forty-five browse species and North West had twenty-one browse species, respectively. The samples were air dried at room temperature and ground for laboratory analysis (nutritive value). The data were subjected to one-way analysis of variance (for those species that were not common in both sites) and two-way factorial (for those species that were common in both sites) in a completely randomized design. In the GM-L soil type, M. azedarach (223.2 g/kg DM) had the highest (p < 0.05) crude protein content (CP), whereas in the AKS-CH soil type, V. hebeclada (189.2 g/kg DM) had the highest (p < 0.05) CP content. Within each species, V. nilotica. Subsp. Krasssiana had the highest (p < 0.05) dry matter digestibility (725.4 g/kg DM), non-fibrous carbohydrates (607.3 g/kg DM), digestible energy (3.375 Mcal/kg) and metabolizable energy (2.771) content when compared to all the other browse species in both GM-L and AKS-CH soils. Melia azedarach in GM-L had the highest (p < 0.05) values in most amino acids’ parameters measured when compared to the same species in AKS-CH. Though the harvesting site had an effect on the nutritive value, all species, irrespective of the harvesting site, had sufficient CP to be used as a supplement to livestock exposed to the low-quality roughages. The results from this study will be useful for farmers and researchers through the provision of relevant information on how to improve livestock production. There is a need to run in vivo trials to determine the best species suitable for livestock sustainability.
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Affiliation(s)
- Humbelani Silas Mudau
- Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North West University, Mmabatho 2735, South Africa;
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
- Correspondence: (H.S.M.); (K.E.R.)
| | - Hilda Kwena Mokoboki
- Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North West University, Mmabatho 2735, South Africa;
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
| | - Khuliso Emmanuel Ravhuhali
- Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North West University, Mmabatho 2735, South Africa;
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
- Correspondence: (H.S.M.); (K.E.R.)
| | - Zimbili Mkhize
- Department of Chemistry, School of Physical and Chemical Sciences, Faculty of Natural and Agricultural Sciences, North West University, Mmabatho 2735, South Africa;
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25
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Tobolka A, Škorpilová T, Dvořáková Z, Cusimamani EF, Rajchl A. Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Food Chem 2021; 368:130797. [PMID: 34399178 DOI: 10.1016/j.foodchem.2021.130797] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/23/2021] [Accepted: 08/04/2021] [Indexed: 02/04/2023]
Abstract
This work monitored the effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili pepper (Capsicum frutescens Linn.) at three ripening stages were selected. Physiochemical quality (color, texture, and vitamin C) and flavor properties [capsaicinoids, free amino acid (FAA), and aroma] were determined and compared by multivariate data analysis. The hardness and chewiness decreased, while the contents of vitamin C, capsaicin, and taste-active FAAs increased in Paojiao with ripening. More volatiles were found in green peppers. Fingerprinting and multivariate data analysis revealed that ester, aldehydes, and terpenes were discriminant volatiles that significantly changed in Paojiao during ripening. In general, ripening and variety greatly affect the physiochemical and flavor quality of peppers and their effects intensify after fermentation.
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Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111667] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Kim M, Hong J, Lee D, Kim S, Chun HS, Cho YH, Kim BH, Ahn S. Discriminant Analysis of the Geographical Origin of Asian Red Pepper Powders Using Second-Derivative FT-IR Spectroscopy. Foods 2021; 10:foods10051034. [PMID: 34068620 PMCID: PMC8150797 DOI: 10.3390/foods10051034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 11/28/2022] Open
Abstract
This study aimed to discriminate between the geographical origins of Asian red pepper powders distributed in Korea using Fourier-transform infrared (FT-IR) spectroscopy coupled with multivariate statistical analyses. Second-derivative spectral data were obtained from a total of 105 red pepper powder samples, 86 of which were used for statistical analysis, and the remaining 19 were used for blind testing. A one-way analysis of variance (ANOVA) test confirmed that eight peak variables exhibited significant origin-dependent differences, and the canonical discriminant functions derived from these variables were used to correctly classify all the red pepper powder samples based on their origins. The applicability of the canonical discriminant functions was examined by performing a blind test wherein the origins of 19 new red pepper powder samples were correctly classified. For simplicity, the four most significant variables were selected as discriminant indicator variables, and the applicable range for each indicator variable was set for each geographical origin. By applying the indicator variable ranges, the origins of the red pepper powders of all the statistical and blind samples were correctly identified. The study findings indicate the feasibility of using FT-IR spectroscopy in combination with multivariate analysis for identifying the geographical origins of red pepper powders.
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Affiliation(s)
- Miso Kim
- Department of Chemistry, Chung-Ang University, Seoul 06974, Korea; (M.K.); (J.H.); (D.L.); (S.K.)
| | - Junyoung Hong
- Department of Chemistry, Chung-Ang University, Seoul 06974, Korea; (M.K.); (J.H.); (D.L.); (S.K.)
| | - Dongwon Lee
- Department of Chemistry, Chung-Ang University, Seoul 06974, Korea; (M.K.); (J.H.); (D.L.); (S.K.)
| | - Sohyun Kim
- Department of Chemistry, Chung-Ang University, Seoul 06974, Korea; (M.K.); (J.H.); (D.L.); (S.K.)
| | - Hyang Sook Chun
- Department of Food Science & Technology, Chung-Ang University, Ansung 17546, Korea;
| | - Yoon-Ho Cho
- Department of Civil and Environmental Engineering, Chung-Ang University, Seoul 06974, Korea;
| | - Byung Hee Kim
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;
| | - Sangdoo Ahn
- Department of Chemistry, Chung-Ang University, Seoul 06974, Korea; (M.K.); (J.H.); (D.L.); (S.K.)
- Correspondence: ; Tel.: +82-2-820-5230
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Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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Mi S, Yu W, Li J, Liu M, Sang Y, Wang X. Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R. Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS. J Food Sci 2020; 85:2803-2811. [PMID: 32790194 DOI: 10.1111/1750-3841.15363] [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: 04/16/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/28/2022]
Abstract
Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by HPLC-MS/MS. The results showed that a total of 20 FAAs were identified, including 8 essential amino acids (AAs), 2 semiessential AAs, and 10 nonessential AAs. Comparing with other FAAs, Gln, Arg, and Asn presented higher content in the whole NF or IF periods. The FAAs content of NF and IF samples showed similar tendency during fermentation process, which first increased and then decreased. The highest content of most FAAs in IF and NF samples was obtained on the 18- and 12-day, respectively. Moreover, the FAA content in IF samples was higher than that in NF ones at the same fermentation time. The taste AAs content accounted for 23.3% to 50.0% in total FAAs, and taste activity value of bitter and umami was higher than sweet and aromatic ones. Based on principal component analysis, comprehensive analysis ranking, and heat map clustering analysis, FMP obtained by IF posed better FAAs quality than NF samples during fermentation process. PRACTICAL APPLICATION: Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. Changes in FAA varieties and level in FMP during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed using HPLC-MS/MS. Then, they were performed by principal component analysis (PCA), and clustered with the heat map. The results showed that FMP obtained by IF posed better FAAs quality than NF samples in the whole fermentation. HPLC-MS/MS was a reliable and effective mean for determining the FAAs and could provide regulation guidelines for improving the quality of FMP during fermentation process.
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Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Meiling Ye
- Hunan Guanglv Testing Co., Ltd, Changsha, 410006, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
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Ye Z, Shang Z, Li M, Qu Y, Long H, Yi J. Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches. Food Res Int 2020; 137:109535. [PMID: 33233164 DOI: 10.1016/j.foodres.2020.109535] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/05/2020] [Accepted: 07/08/2020] [Indexed: 12/12/2022]
Abstract
Paojiao, which is traditionally pickled Chinese chili peppers (Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao. The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao. As for the targeted quality, hardness (1.30-10.52 N) and capsaicin (2.22-3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
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Affiliation(s)
- Zi Ye
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Zhixun Shang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Meiqi Li
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Yonghan Qu
- Wenshan Academy of Agricultural Sciences, Yunnan Province 663000, China
| | - Hongjin Long
- Horticultural Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650205, China
| | - Junjie Yi
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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Menicagli R, Marotta O, Maione N. Possible Effects of Capsaicin (Chili Pepper) on the Oral Health. Int J Prev Med 2020; 11:12. [PMID: 32175052 PMCID: PMC7050222 DOI: 10.4103/ijpvm.ijpvm_122_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Accepted: 11/21/2019] [Indexed: 11/04/2022] Open
Abstract
Background Capsaicin binds the TRPV1 (transient receptor potential vanilloid), desensitizing the pain fibers that become insensitive to nociceptive stimuli. For this fact that the capsaicin has antipain and antiinflammatory properties, few studies verify possible harmful effects, especially with its use in high amounts. The aim of this study is to check salivary nitric oxide (NO) and malondialdehyde (MDA) as indicators of its possible oral health alterations. Methods The protocol calls for twelve volunteers to eat 20 g of sausage with a high content of chili pepper and capsaicin. The study analyzes their salivary concentration of NO and MDA and in control group, 2 min, 1 h, and 1.5 h after ingestion. The U-Mann Whitney Calculator Test statistically analyzes these results. Results Immediately after eating, there is a significant increase of NO and MDA vs control: P value is 0.03752 and 0.03236, respectively. The values of NO and MDA vs control remain higher after 1 h: P value is 0.04036 and 0.0466, respectively, to return to normality after 1.5 h. Discussion This study shows that capsaicin increases the simultaneous production of MDA and NO. It is possible to hypothesize that MDA derives mainly from the inflammatory process up-regulated by COX-2, generated by capsaicin. We hypothesize instead that the excess of capsaicin inhibits and reduces the number of TRPV1, which produces an excess of NO and generates nitrosative stress. NO reacts with O2 to form hydroxyl radicals (OH) and H2O, or with superoxide anions to form MDA. Conclusions The results of this study clearly show that the use not necessarily excessive of chili leads to developing an inflammatory process.
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Affiliation(s)
| | - Ortensio Marotta
- Department of ENT, Faculty of Medicine, University Federico II, Naples, Italy
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Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9100633] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Capsinoids are very similar antioxidant compounds to capsaicinoids, but less irritating, non-pungent and more palatable, and can thus be used in greater concentrations for food applications. To date, three capsinoids (capsiate, dihydrocapsiate, and nordihydrocapsiate) have been isolated from the pepper fruits. Due to its substantial commercial importance, it would be convenient to determine which pepper varieties have a richer content. Ultrasound- (UAE) and microwave- (MAE) assisted extraction have been implemented and analyzed using multivariate statistical methods. Firstly, different solvents were tested individually. The three best solvents were used in a set mixture design, where 42% methanol and 58% ethyl acetate were determined as the optimum combination for UAE, and 100% methanol for MAE. Subsequently, a Box–Behnken experimental design with four variables for both UAE and MAE (time, temperature, pH and sample mass:solvent volume “ratio”) was performed. The sample mass:solvent volume was the most influential variable in UAE; while for MAE no variable was any more influential than the others. Finally, both optimized extraction methods were successfully applied to different varieties of peppers. Besides, to demonstrate the efficiency of both extraction methods, a recovery study was performed. The results prove the potential of both techniques as highly adequate methods for the extraction of capsinoids from peppers.
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Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites. Metabolites 2019; 9:metabo9100206. [PMID: 31569403 PMCID: PMC6835813 DOI: 10.3390/metabo9100206] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/21/2019] [Accepted: 09/23/2019] [Indexed: 12/17/2022] Open
Abstract
Chili pepper (Capsicum spp.) is one of the most important horticultural crops worldwide, and its unique organoleptic properties and health benefits have been established for centuries. However, there is little knowledge about how metabolites are distributed throughout fruit parts. This work focuses on the use of liquid chromatography coupled with high resolution mass spectrometry (UHPLC-ESI-HRMS) to estimate the global metabolite profiles of the pericarp, placenta, and seeds of Tabasco pepper fruits (Capsicum frutescens L.) at the red mature stage of ripening. Our main results putatively identified 60 differential compounds between these tissues and seeds. Firstly, we found that pericarp has a higher content of glycosides, showing on average a fold change of 5 and a fold change of 14 for terpenoids when compared with other parts of the fruit. While placenta was the richest tissue in capsaicinoid-related compounds, alkaloids, and tocopherols, with a 35, 3, and 7 fold change, respectively. However, the seeds were richer in fatty acids and saponins with fold changes of 86 and 224, respectively. Therefore, our study demonstrates that a non-targeted metabolomic approach may help to improve our understanding of unexplored areas of plant metabolism and also may be the starting point for a detailed analysis in complex plant parts, such as fruits.
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González-Gordo S, Bautista R, Claros MG, Cañas A, Palma JM, Corpas FJ. Nitric oxide-dependent regulation of sweet pepper fruit ripening. JOURNAL OF EXPERIMENTAL BOTANY 2019; 70:4557-4570. [PMID: 31046097 PMCID: PMC6736391 DOI: 10.1093/jxb/erz136] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 03/19/2019] [Indexed: 05/20/2023]
Abstract
Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.
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Affiliation(s)
- Salvador González-Gordo
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - Rocío Bautista
- Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain
| | - M Gonzalo Claros
- Plataforma Andaluza de Bioinformática and Department of Molecular Biology and Biochemistry, Universidad de Málaga, Málaga, Spain
| | - Amanda Cañas
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - José M Palma
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
| | - Francisco J Corpas
- Antioxidant, Free Radical and Nitric Oxide in Biotechnology, Food and Agriculture Group, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
- Correspondence:
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Kim JH, Jo YD, Jin CH. Isolation of soluble epoxide hydrolase inhibitor of capsaicin analogs from Capsicum chinense Jacq. cv. Habanero. Int J Biol Macromol 2019; 135:1202-1207. [DOI: 10.1016/j.ijbiomac.2019.06.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/04/2019] [Accepted: 06/04/2019] [Indexed: 12/16/2022]
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Fabela-Morón MF, Cuevas-Bernardino JC, Ayora-Talavera T, Pacheco N. Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miriam Fabiola Fabela-Morón
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Juan C. Cuevas-Bernardino
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Teresa Ayora-Talavera
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Neith Pacheco
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
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Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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40
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Bianchi G, Lo Scalzo R. Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature. J Food Biochem 2018. [DOI: 10.1111/jfbc.12675] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Giulia Bianchi
- Department of Milan Research Centre for Engineering and Agro‐Food Processing (CREA‐IT), Council for Agriculture Research and Economics Milano Italy
| | - Roberto Lo Scalzo
- Department of Milan Research Centre for Engineering and Agro‐Food Processing (CREA‐IT), Council for Agriculture Research and Economics Milano Italy
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Antonio AS, Wiedemann LSM, Veiga Junior VF. The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 2018; 8:25767-25784. [PMID: 35539808 PMCID: PMC9082723 DOI: 10.1039/c8ra02067a] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
The Capsicum genus is one of the most popular plants consumed and cultivated worldwide, containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the chemical composition within the genus also presents a great variability. Its major applications are in food and pharmacological industry, as pepper presents a chemical composition rich in capsaicinoids, carotenoids, flavonoids and volatile compounds which is attributed to the ability of the fruit to remove insipidity, produce aromas and act against oxidative diseases. Due the existence of several cultivars there is a huge intraspecific chemical variability within each species, which can be considered as an obstacle when selecting and cultivating a species to be applied as a natural product source for a specific objective. The usage of pepper-based products in different industrial areas requires pre-established ranges of chemical compounds, such as capsaicinoids, which in high concentration are toxic when consumed by humans. Applying a pepper with a chemical profile closely related to the concentration that is required after industrial processing can improve efficacy and effectiveness of the process. An insight into the chemical characteristics of major secondary bioactive compounds within Capsicum, the factors that affect their concentration and their chemosystematic implication are reported and discussed.
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Affiliation(s)
- A S Antonio
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - L S M Wiedemann
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
| | - V F Veiga Junior
- Chemistry Department, Institute of Exact Sciences, Amazonas Federal University Avenida Rodrigo Octávio, 6200, Coroado, CEP: 69.077-000 Manaus AM Brazil
- Chemistry Section, Military Institute of Engineering Praça General Tibúrcio, 80, Praia Vermelha, Urca, CEP: 22.290-270 Rio de Janeiro RJ Brazil
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Aranha BC, Hoffmann JF, Barbieri RL, Rombaldi CV, Chaves FC. Untargeted Metabolomic Analysis of Capsicum spp. by GC-MS. PHYTOCHEMICAL ANALYSIS : PCA 2017; 28:439-447. [PMID: 28497560 DOI: 10.1002/pca.2692] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/28/2017] [Accepted: 03/28/2017] [Indexed: 05/21/2023]
Abstract
INTRODUCTION In order to conserve the biodiversity of Capsicum species and find genotypes with potential to be utilised commercially, Embrapa Clima Temperado maintains an active germplasm collection (AGC) that requires characterisation, enabling genotype selection and support for breeding programmes. OBJECTIVE The objective of this study was to characterise pepper accessions from the Embrapa Clima Temperado AGC and differentiate species based on their metabolic profile using an untargeted metabolomics approach. MATERIAL AND METHODS Cold (-20°C) methanol extraction residue of freeze-dried fruit samples was partitioned into water/methanol (A) and chloroform (B) fractions. The polar fraction (A) was derivatised and both fractions (A and B) were analysed by gas chromatography coupled to mass spectrometry (GC-MS). Data from each fraction was analysed using a multivariate principal component analysis (PCA) with XCMS software. RESULTS Amino acids, sugars, organic acids, capsaicinoids, and hydrocarbons were identified. Outlying accessions including P116 (C. chinense), P46, and P76 (C. annuum) were observed in a PCA plot mainly due to their high sucrose and fructose contents. PCA also indicated a separation of P221 (C. annuum) and P200 (C. chinense), because of their high dihydrocapsaicin content. CONCLUSIONS Although the metabolic profiling did not allow for grouping by species, it permitted the simultaneous identification and quantification of several compounds complementing and expanding the metabolic database of the studied Capsicum spp. in the AGC. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Bianca Camargo Aranha
- Graduate Programme in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Caixa Postal 354, CEP, 96010-900, Pelotas, Brazil
| | - Jessica Fernanda Hoffmann
- Graduate Programme in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Caixa Postal 354, CEP, 96010-900, Pelotas, Brazil
| | - Rosa Lia Barbieri
- Embrapa Clima Temperado, Caixa Postal 403, CEP, 96001-970, Pelotas, Brazil
| | - Cesar Valmor Rombaldi
- Graduate Programme in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Caixa Postal 354, CEP, 96010-900, Pelotas, Brazil
| | - Fábio Clasen Chaves
- Graduate Programme in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Caixa Postal 354, CEP, 96010-900, Pelotas, Brazil
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