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Chen H, Zhang Z, Zhang L, Bai S, Ning P, Wei S, Xie S, Zeng Q. Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region. Foods 2024; 13:1207. [PMID: 38672880 PMCID: PMC11049030 DOI: 10.3390/foods13081207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/06/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal's high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species-specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines.
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Affiliation(s)
- Huawei Chen
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Lijian Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Shijian Bai
- Xinjiang Uighur Autonomous Reg Grapes & Melons Research, Turpan 838000, China;
| | | | - Shichao Wei
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Sha Xie
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| | - Qingqing Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
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2
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Zhou X, Shan B, Liu S, Gao W, Wang X, Wang H, Xu H, Sun L, Zhu B. Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes. Food Chem X 2024; 21:101198. [PMID: 38370303 PMCID: PMC10869294 DOI: 10.1016/j.fochx.2024.101198] [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: 09/18/2023] [Revised: 01/17/2024] [Accepted: 02/03/2024] [Indexed: 02/20/2024] Open
Abstract
This study focused on analyzing the aroma formation mechanism of retronasal muscat flavor in table grapes. The sensory characteristics and fragrance components of table grape juice with different intensities of Muscat were investigated using GC-Quadrupole-MS, quantitative descriptive analysis and three-alternate forced choice. Free monoterpenoids were the main contributors to the retronasal Muscat flavor. The contribution of Muscat compounds to this flavor was quantified by Stevens coefficient, the most and the least sensitive compounds to concentration changes were citronellol and linalool, respectively. To predict the Muscat flavor intensity by mathematical modeling, established a model between Muscat flavor intensity and monoterpenoids concentration, and an optimal partial least squares regression model with a linear relationship between natural logarithms was obtained. These findings provide reference for understanding the formation mechanism of specific aromas in fruits and provide a basis for the development and quality control of processed products such as Muscat flavor grape juice.
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Affiliation(s)
- Xiaomiao Zhou
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
- State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China
- Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China
- Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
| | - Bingqi Shan
- Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Songyu Liu
- Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China
| | - Wenping Gao
- Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China
| | - Xiaoyue Wang
- Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
- Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, China
| | - Huiling Wang
- Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China
- Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture and Rural Affairs, China
| | - Haiying Xu
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Lei Sun
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, Bejing Forestry University, Beijing 100083, China
- Beiing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, Beijing Forestry University, Beijing 100083, China
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3
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Mai R, Liu J, Yang J, Li X, Zhao W, Bai W. Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel. Food Chem 2024; 437:137636. [PMID: 37866340 DOI: 10.1016/j.foodchem.2023.137636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/06/2023] [Accepted: 09/28/2023] [Indexed: 10/24/2023]
Abstract
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of aroma in low-salt dry-cured mackerel (LDCM). Inoculating probiotics significantly improved the LDCM's aroma, with mixed probiotics showing a superior effect. The contents of lipid-derived volatile flavor compounds (LVFCs), free fatty acid contents, and key enzyme activities significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of metabolic enzymes for the generation of LVFCs. Lactobacillus plantarum performed well in lipid hydrolysis and aldehydes reduction, while Zygosaccharomyces mellis played a main role in aldehyde production.
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Affiliation(s)
- Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jiayue Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
| | - Xiangluan Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenhong Zhao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
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4
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Liu M, Ji H, Jiang Q, Liu T, Cao H, Zhang Z. Effects of full shading of clusters from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes. Food Chem X 2024; 21:101232. [PMID: 38420507 PMCID: PMC10900435 DOI: 10.1016/j.fochx.2024.101232] [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: 10/12/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
Sunlight exposure of grape clusters is frequently reported to influence grape aromas greatly. Among them, the effects of full shading (FS) of clusters on fruit quality and volatile compounds in grape berries has scarcely been investigated. In the present study, the effects of FS from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes were studied. The results showed that FS treatment reduced fruit size and berry weight, delayed fruit maturity, and decreased the contents of anthocyanins, phenols, and tannins in grape berries. In addition, volatile compounds in grape berries were analyzed, and 55 and 53 volatile compounds were detected in the control (CK) and FS groups, respectively. The results indicated that the concentrations of straight-chain fatty aldehydes, straight-chain fatty alcohols, straight-chain fatty acids, and branched-chain fatty acids, norisoprenoids, and total concentration of volatile compounds were all higher in FS group than in CK group. Specifically, FS treatment had significant promoting effects on the concentrations of β-damascenone, terpineol, 2-ethyl-1-hexanol, and 2-hexenal, and remarkably decreased the concentrations of geranial, benzeneacetaldehyde, neral, and ethyl acetate. Partial least squares-discriminant analysis (PLS-DA) revealed a clear separation between the control (CK) and FS groups, and showed that 2-hexenal and hexanal were the main characteristic aroma compounds in the FS group. Moreover, an increase in the intensity of fruity, herbaceous, floral, and mushroom aromas was recorded in FS grapes. This study provides new insights into the effects of the exclusion of sunlight exposure on volatile compound accumulation in grape berries.
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Affiliation(s)
- Meiying Liu
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hongliang Ji
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
| | - Qianqian Jiang
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
| | - Tongyu Liu
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
| | - Hui Cao
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
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5
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Qin Y, Xu H, Sun J, Cheng X, Lei J, Lian W, Han C, Huang W, Zhang M, Chen Y. Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine. Food Chem X 2024; 21:101223. [PMID: 38384682 PMCID: PMC10878857 DOI: 10.1016/j.fochx.2024.101223] [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: 07/03/2023] [Revised: 02/02/2024] [Accepted: 02/09/2024] [Indexed: 02/23/2024] Open
Abstract
To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with Saccharomyces cerevisiae, we studied the dynamics change of microbiota, along with the physicochemical properties and metabolite profiles and their interaction relationship during the fermentation process. The abundance of lactic acid bacteria (Weissella, Lactobacillus, Fructobacillus, and Pediococcus) increased significantly during fermentation, while yeasts gradually established dominance. The inter-kingdom network of the dominant genera analysis further identified the following as core microbiota: Alternaria, Botrytis, Kazachstania, Acremonium, Mycosphaerella, Pediococcus, Gardnerella, and Schizothecium. Additionally, pH, alcohol, and total acid were significantly affected by microbiota variation. Fourteen of all identified volatile compounds with key different aromas were screened using PCA, OPLS-DA, and rOAV. The network of interconnected core microbiota with key different aromas revealed that Kazachstania and Pediococcus had stronger correlations with 1-butanol, 3-methyl-, propanoic acid, and 2-methyl-ethyl ester.
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Affiliation(s)
- Yanan Qin
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Haotian Xu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jinshuai Sun
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - XiangYang Cheng
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jing Lei
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Weijia Lian
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Chen Han
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Wanting Huang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ya Chen
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
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6
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Hu B, Zhang C, Chu B, Gu P, Zhu B, Qian W, Chang X, Yu M, Zhang Y, Wang X. Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning. Food Chem X 2023; 20:100880. [PMID: 38144744 PMCID: PMC10739928 DOI: 10.1016/j.fochx.2023.100880] [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: 01/19/2023] [Revised: 08/27/2023] [Accepted: 09/13/2023] [Indexed: 12/26/2023] Open
Abstract
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.
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Affiliation(s)
- Binfang Hu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chunhua Zhang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Baijun Chu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Peishan Gu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Wenchao Qian
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiaomin Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiangyu Wang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
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Mucalo A, Budić-Leto I, Zdunić G. Effect of Sequential Fermentation with Lachancea thermotolerans/ S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine. Foods 2023; 12:foods12091912. [PMID: 37174449 PMCID: PMC10177817 DOI: 10.3390/foods12091912] [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: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% v/v and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.
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Affiliation(s)
- Ana Mucalo
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Goran Zdunić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
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Zhang G, Xie M, Kang X, Wei M, Zhang Y, Li Q, Wu X, Chen Y. Optimization of ethyl hexanoate production in Saccharomyces cerevisiae by metabolic engineering. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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9
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Metabolic engineering of Saccharomyces cerevisiae for the biosynthesis of ethyl crotonate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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Liu S, Shan B, Zhou X, Gao W, Liu Y, Zhu B, Sun L. Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9084-9094. [PMID: 35820041 DOI: 10.1021/acs.jafc.2c00368] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, four hybrids from the cross between "Italia" and "Tamina" grapes were chosen to investigate their distinct monoterpenoids patterns and candidate genes involved. Monoterpenoid profiles and transcriptome data were generated at four berry developmental stages. Trans-rose oxide, cis-rose oxide, citronellol, neral, nerol, nerol oxide, geraniol, geranial, geranic acid, and cis-isogeraniol were the dominant compounds in R250 hybrid, while linalool, hotrienol, linalool oxide pyranoside, and cis-furan linalool oxide were the main compounds in R77 hybrid. Six TPS-g subfamily genes were found related with the contents of linalool and its related monoterpenoids by weighted gene coexpression network analysis (WGCNA) and phylogenetic analysis. Among them, TPS59 was cloned and functionally verified by transient overexpression in the leaves of Vitis quinquangularis. Meanwhile, NAC (newGene_195), C2C2-GATA (VIT_15s0021g02510), and bHLH (VIT_14s0128g00110) were selected as candidate transcription factors (TFs) that could regulate the expression of the six TPS-b genes. These data enhanced our understanding on the regulation of monoterpenoid biosynthesis in grapes.
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Affiliation(s)
- Songyu Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Bingqi Shan
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Xiaomiao Zhou
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
| | - Wenping Gao
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yaran Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Lei Sun
- Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Rui-Wang-Fen, Minzhuang Road, Beijing 100093, China
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11
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Zang J, Yu D, Zhang P, Xu Y, Xia W. The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Zhou W, Kong W, Yang C, Feng R, Xi W. Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot ( Prunus armeniaca L.) Fruit. FRONTIERS IN PLANT SCIENCE 2021; 12:763139. [PMID: 34868159 PMCID: PMC8636060 DOI: 10.3389/fpls.2021.763139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 10/13/2021] [Indexed: 06/13/2023]
Abstract
Short-chain esters derived from fatty acid contribute to the characteristic flavor of apricot fruit, and the biosynthesis of these compounds in fruit is catalyzed by alcohol acyltransferase (AAT). In this work, we investigated the AAT gene family via genome-wide scanning, and three AAT loci were identified in different linkage groups (LGs), with PaAAT1 (PARG22907m01) in LG7, PaAAT2 (PARG15279m01) in LG4, and PaAAT3 (PARG22697m01) in LG6. Phylogenetic analysis showed that PaAAT1 belongs to clade 3, while PaAAT2 and PaAAT3 belong to clade 1 and clade 2, respectively. In contrast, the three AAT genes present different expression patterns. Only PaAAT1 exhibited distinct patterns of fruit-specific expression, and the expression of PaAAT1 sharply increased during fruit ripening, which is consistent with the abundance of C4-C6 esters such as (E)-2-hexenyl acetate and (Z)-3-hexenyl acetate. The transient overexpression of PaAAT1 in Katy (KT) apricot fruit resulted in a remarkable decrease in hexenol, (E)-2-hexenol, and (Z)-3-hexenol levels while significantly increasing the corresponding acetate production (p < 0.01). A substrate assay revealed that the PaAAT1 protein enzyme can produce hexenyl acetate, (E)-2-hexenyl acetate, and (Z)-3-hexenyl acetate when C6 alcohols are used as substrates for the reaction. Taken together, these results indicate that PaAAT1 plays a crucial role in the production of C6 esters in apricot fruit during ripening.
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Affiliation(s)
- Wanhai Zhou
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wenbin Kong
- China Chongqing Agricultural Technology Extension Station, Chongqing, China
| | - Can Yang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Ruizhang Feng
- Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin, China
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
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Theine J, Holtgräwe D, Herzog K, Schwander F, Kicherer A, Hausmann L, Viehöver P, Töpfer R, Weisshaar B. Transcriptomic analysis of temporal shifts in berry development between two grapevine cultivars of the Pinot family reveals potential genes controlling ripening time. BMC PLANT BIOLOGY 2021; 21:327. [PMID: 34233614 PMCID: PMC8265085 DOI: 10.1186/s12870-021-03110-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 06/22/2021] [Indexed: 05/16/2023]
Abstract
BACKGROUND Grapevine cultivars of the Pinot family represent clonally propagated mutants with major phenotypic and physiological differences, such as different colour or shifted ripening time, as well as changes in important viticultural traits. Specifically, the cultivars 'Pinot Noir' (PN) and 'Pinot Noir Precoce' (PNP, early ripening) flower at the same time, but vary in the beginning of berry ripening (veraison) and, consequently, harvest time. In addition to genotype, seasonal climatic conditions (i.e. high temperatures) also affect ripening times. To reveal possible regulatory genes that affect the timing of veraison onset, we investigated differences in gene expression profiles between PN and PNP throughout berry development with a closely meshed time series and over two separate years. RESULTS The difference in the duration of berry formation between PN and PNP was quantified to be approximately two weeks under the growth conditions applied, using plant material with a proven PN and PNP clonal relationship. Clusters of co-expressed genes and differentially expressed genes (DEGs) were detected which reflect the shift in the timing of veraison onset. Functional annotation of these DEGs fit to observed phenotypic and physiological changes during berry development. In total, we observed 3,342 DEGs in 2014 and 2,745 DEGs in 2017 between PN and PNP, with 1,923 DEGs across both years. Among these, 388 DEGs were identified as veraison-specific and 12 were considered as berry ripening time regulatory candidates. The expression profiles revealed two candidate genes for ripening time control which we designated VviRTIC1 and VviRTIC2 (VIT_210s0071g01145 and VIT_200s0366g00020, respectively). These genes likely contribute the phenotypic differences observed between PN and PNP. CONCLUSIONS Many of the 1,923 DEGs show highly similar expression profiles in both cultivars if the patterns are aligned according to developmental stage. In our work, putative genes differentially expressed between PNP and PN which could control ripening time as well as veraison-specific genes were identified. We point out connections of these genes to molecular events during berry development and discuss potential candidate genes which may control ripening time. Two of these candidates were observed to be differentially expressed in the early berry development phase. Several down-regulated genes during berry ripening are annotated as auxin response factors / ARFs. Conceivably, general changes in auxin signaling may cause the earlier ripening phenotype of PNP.
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Affiliation(s)
- Jens Theine
- Genetics and Genomics of Plants, Faculty of Biology & Center for Biotechnology, Bielefeld University, Bielefeld, Germany
| | - Daniela Holtgräwe
- Genetics and Genomics of Plants, Faculty of Biology & Center for Biotechnology, Bielefeld University, Bielefeld, Germany
| | - Katja Herzog
- Julius Kühn-Institute, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
| | - Florian Schwander
- Julius Kühn-Institute, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
| | - Anna Kicherer
- Julius Kühn-Institute, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
| | - Ludger Hausmann
- Julius Kühn-Institute, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
| | - Prisca Viehöver
- Genetics and Genomics of Plants, Faculty of Biology & Center for Biotechnology, Bielefeld University, Bielefeld, Germany
| | - Reinhard Töpfer
- Julius Kühn-Institute, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany
| | - Bernd Weisshaar
- Genetics and Genomics of Plants, Faculty of Biology & Center for Biotechnology, Bielefeld University, Bielefeld, Germany
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Li Z, Wang Z, Wang K, Liu Y, Hong Y, Chen C, Guan X, Chen Q. Co-expression network analysis uncovers key candidate genes related to the regulation of volatile esters accumulation in Woodland strawberry. PLANTA 2020; 252:55. [PMID: 32949302 DOI: 10.1007/s00425-020-03462-7] [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: 07/14/2020] [Accepted: 09/12/2020] [Indexed: 05/06/2023]
Abstract
FveERF (FvH4_5g04470.1), FveAP2 (FvH4_1g16370.1) and FveWRKY (FvH4_6g42870.1) might be involved in fruit maturation of strawberry. Overexpression of FveERF could activate the expression of AAT gene and ester accumulation. Volatile esters play an important role in the aroma of strawberry fruits, whose flavor is the result of a complex mixture of various esters. The accumulation of these volatiles is closely tied to changes in metabolism during fruit ripening. Acyltransferase (AAT) is recognized as having a significant effect in ester formation. However, there is little knowledge about the regulation network of AAT. Here, we collected the data of RNA-seq and headspace GC-MS at five time points during fruit maturation of Hawaii4 and Ruegen strawberry varieties. A total of 106 volatile compounds were identified in the fruit of woodland strawberries, including 58 esters, which occupied 41.09% (Hawaii4) or 33.40% (Ruegen) of total volatile concentration. Transcriptome analysis revealed eight transcription factors highly associated with AAT genes. Through the changes in esters and the weight co-expression network analysis (WGCNA), a detailed gene network was established. This demonstrated that ERF gene (FvH4_5g04470.1), AP2 gene (FvH4_1g16370.1) and one WRKY gene (FvH4_6g42870.1) might be involved in expression of AAT genes, especially ERF genes. Overexpression of FveERF (FvH4_5g04470.1) does activate expression of AAT genes and ester accumulation in fruits of strawberry. Our findings provide valuable clues to gain better insight into the ester formation process of numerous fruits.
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Affiliation(s)
- Zekun Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhennan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Kejing Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yue Liu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yanhong Hong
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Changmei Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiayu Guan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingxi Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China.
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Zhou S, Hao T, Xu S, Deng Y. Coenzyme A thioester-mediated carbon chain elongation as a paintbrush to draw colorful chemical compounds. Biotechnol Adv 2020; 43:107575. [PMID: 32512221 DOI: 10.1016/j.biotechadv.2020.107575] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 12/23/2022]
Abstract
The biosynthesis of various useful chemicals from simple substrates using industrial microorganisms is becoming increasingly crucial to address the challenge of dwindling non-renewable resources. As the most common intermediate substrates in organisms, Coenzyme A (CoA) thioesters play a central role in the carbon chain elongation process of their products. As a result, numerous of chemicals can be synthesized by the iterative addition of various CoA thioester extender units at a given CoA thioester primer backbone. However, these elongation reactions and the product yields are still restricted due to the low enzymatic performance and supply of CoA thioesters. This review highlights the current protein and metabolic engineering strategies used to enhance the diversity and product yield by coupling different primers, extender units, enzymes, and termination pathways, in an attempt to provide a road map for producing a more diverse range of industrial chemicals.
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Affiliation(s)
- Shenghu Zhou
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF), Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Tingting Hao
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF), Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shumin Xu
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF), Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Yu Deng
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF), Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Zhang A, Zhang Q, Li J, Gong H, Fan X, Yang Y, Liu X, Yin X. Transcriptome co-expression network analysis identifies key genes and regulators of ripening kiwifruit ester biosynthesis. BMC PLANT BIOLOGY 2020; 20:103. [PMID: 32138665 PMCID: PMC7059668 DOI: 10.1186/s12870-020-2314-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 02/27/2020] [Indexed: 05/02/2023]
Abstract
BACKGROUND Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributing to the flavor during fruit ripening. Part of enzymes and their coding genes have been indicated potential candidates for flavor-related esters synthesis. However, there still exist obvious gaps in the biosynthetic pathways of esters and the mechanisms regulating ester biosynthesis in kiwifruit remain unknown. RESULTS Using gas chromatography-mass spectrometry (GC-MS), volatile compounds of kiwifruit were quantified in response to ethylene (ETH, 100 μl/l, 24 h, 20 °C) and 1-methylcyclopropene (1-MCP, 1 μl/l, 24 h, 20 °C). The results indicated that esters showed the most substantial changes enhanced by ethylene and were inhibited by 1-MCP. Correlations between RNA-seq results and concentrations of esters, constructed using Weighted Gene Co-Expression Network Analysis (WGCNA) indicated that three structural genes (fatty acid desaturase, AdFAD1; aldehyde dehydrogenase, AdALDH2; alcohol acyltransferase, AdAT17) had similar expression patterns that paralled the changes in total ester content, and AdFAD1 transcripts exhibited the highest correlation. In order to search for potential regulators for ester biosynthesis, 14 previously reported ethylene-responsive transcription factors (TFs) were included in the correlation analysis with esters and their biosynthetic genes. Using dual-luciferase assay, the in vivo regulatory activities of TFs on ester biosynthetic gene promoters were investigated and the results indicated that AdNAC5 and AdDof4 (DNA binding with one finger) trans-activated and trans-suppressed the AdFAD1 promoter. CONCLUSIONS The present study advanced the molecular basis of ripening-related ester biosynthesis in kiwifruit by identifying three biosynthetic related genes AdFAD1, AdALDH2 and AdAT17 by transcriptome analysis, and highlighted the function of two TFs by transactivation studies.
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Affiliation(s)
- Aidi Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
- BioNanotechnology Institute, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Qiuyun Zhang
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Jianzhao Li
- School of Agriculture, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
- BioNanotechnology Institute, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Xinguang Fan
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Yanqing Yang
- School of Food Engineering, Ludong University, Yantai, Shandong 264025 People’s Republic of China
| | - Xiaofen Liu
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Xueren Yin
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
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