New insights into the alleviating role of Melaleuca alternifolia oil on metabolites pathway disorder of grapes caused by Aspergillus niger, verified by corresponding key genes expression

Ultraviolet C irradiation enhances the resistance of grape against postharvest black rot (Aspergillus carbonarius) by regulating the synthesis of phenolic compounds

UV-C irradiation can maintain fruit quality by inducing fruit disease resistance and reducing decay during storage. Grape (Vitis Vinifera L.) was exposed to 2.4 kJ m-2 UV-C irradiation then inoculated with Aspergillus carbonarius to investigate the changes in nutritional quality, defense related substances and enzyme activities. Postharvest UV-C irradiation can increased the levels of defense-related substances and enzyme activities, such as phenols, flavanols, lignin, proline, glutathione, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and β-1,3-glucanase (GLU). In addition, Resveratrol plays an important role in grape resistance to A. carbonarius infection through further verification by gene expression levels, the transcription factors VvWRKY24 and VvMYB14 are highly correlated with the regulation of VvSTS gene expression. This study revealed the molecular mechanism of postharvest grape fruit response to UV-C irradiation and the defense mechanism against black rot, and provided a theoretical basis for postharvest grape storage and preservation technology.

Determination of trace chelating carboxylic acids in rice by green extraction combined with liquid chromatography-mass spectrometry analysis and its application in the evaluation of old and new rice

RATIONALE

Accurate identification of old rice samples from new ones benefits their market circulation and consumers. However, the current detection methods are still not satisfactory because of their insufficient accuracy or (and) time-consuming process.

METHODS

Chelating carboxylic acids (CCAs) were selectively extracted from rice, by stirring with chelating resin and a dilute Na2CO3 solution. The green analytical chemistry guidelines for sample preparation were investigated by using the green chemistry calculator AGREE prep. The extractant was determined by liquid chromatography-mass spectrometry (LC/MS), and statistical analysis of the analytical data was carried out to evaluate the significance of the difference by ChiPlot.

RESULTS

The limit of quantitation for the CCAs is in the range of 1 to 50 ng/mL, with a reasonable reproducibility. The CCAs in 23 rice samples were determined within a wide concentration range from 0.03 to 1174 μg/g. Intriguingly, the content of citric acid, malonic acid, α-ketoglutaric acid and cis-aconite acid in new rice was each found to be distinctively higher than that in old rice by several times. Even mixtures of old and new rice were found to show much difference in the concentration of citric acid and malic acid.

CONCLUSION

A green analytical method has been developed for the simultaneous determination of CCAs by LC/MS analysis, and the identification of old rice samples from new ones was easily carried out according to their CCA content for the first time. The results indicated that the described method has powerful potential for the accurate identification of old rice samples from new ones.

Elicitation of Fruit Fungi Infection and Its Protective Response to Improve the Postharvest Quality of Fruits

Fruit diseases brought on by fungus infestation leads to postharvest losses of fresh fruit. Approximately 30% of harvested fruits do not reach consumers’ plates due to postharvest losses. Fungal pathogens play a substantial part in those losses, as they cause the majority of fruit rots and consumer complaints. Understanding fungal pathogenic processes and control measures is crucial for developing disease prevention and treatment strategies. In this review, we covered the presented pathogen entry, environmental conditions for pathogenesis, fruit’s response to pathogen attack, molecular mechanisms by which fungi infect fruits in the postharvest phase, production of mycotoxin, virulence factors, fungal genes involved in pathogenesis, and recent strategies for protecting fruit from fungal attack. Then, in order to investigate new avenues for ensuring fruit production, existing fungal management strategies were then assessed based on their mechanisms for altering the infection process. The goal of this review is to bridge the knowledge gap between the mechanisms of fungal disease progression and numerous disease control strategies being developed for fruit farming.

Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti: Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression

Recently, consumers are increasingly concerned about the contamination of food by molds and the addition of chemical preservatives. As natural and beneficial bacteria, probiotics are a prospective alternative in food conservation because of their antimycotic activities, although the mechanism has not been explained fully at the level of metabolites. This study aimed at investigating the antifungal activities and their mechanisms of five potential probiotic strains (Lacticaseibacillus rhamnosus C1, Lacticaseibacillus casei M8, Lactobacillus amylolyticus L6, Schleiferilactobacillus harbinensis M1, and Limosilactobacillus fermentum M4) against Penicillium roqueforti, the common type of mold growth on the bread. Results showed that C1 emerged the strongest effectiveness at blocking mycelium growth, damaging the morphology of hyphae and microconidia, decreasing DNA content and interfering in the synthesis of the fungal toxins patulin, roquefortine C and PR-toxin, as well as downregulating the expression of key genes associated with the toxin biosynthesis pathways. Further metabonomic investigation revealed that protocatechuic acid with the minimum inhibitory concentration of 0.40 mg/mL, may be most likely responsible for positively correlated with the antimycotic effects of C1. Thus, C1 is expected to be both a potentially greatly efficient and environmental antimycotic for controlling P. roqueforti contamination in foods.

Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives

Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.

Peppermint Essential Oil Suppresses Geotrichum citri-aurantii Growth by Destructing the Cell Structure, Internal Homeostasis, and Cell Cycle

Peppermint essential oil (Peo) is an efficient antifungal agent, and 2.0 μL of Peo per milliliter culture medium can completely inhibit the mycelium growth and spore germination of Geotrichum citri-aurantii. In vitro experiments showed that the main functional component in Peo was l-menthol, which could lead to changes in sugar and protein contents, reduce the content of alkaline phosphatase (AKP), and destroy the spore membrane structure, with a significant increase in electrical conductivity. Meanwhile, the content of reactive oxygen (ROS) accumulated sharply, and the enzyme activity changed significantly with the change in the gene expression level. In addition, l-menthol could cause degradation in spore genetic material differently. Furthermore, a total of 1704 differentially expressed genes (DEGs) in G. citri-aurantii after 1.6 μL/mL l-menthol exposure for 2 h were obtained by the transcriptome sequencing. These DEGs were involved in transmembrane transport, carbohydrate transmembrane transport protein activity, and mitogen-activated protein kinase (MAPK) signaling pathway. The protein-protein interaction (PPI) analysis of DEGs yielded 10 highly cross-linked nodes, and these genes were associated with DNA replication and cell cycle. The expression level of the hub gene was confirmed by real-time quantitative PCR (RT-qPCR), with the most significant changes in POL 30 (5.9-fold). Molecular simulation was performed and it was found that the binding site between l-menthol and POL 30 was the 44th ARG residue in POL 30, and it was speculated that l-menthol and POL 30 may be combined by hydrogen bonding interaction. The results of flow cytometry assay showed that l-menthol blocked the replication process in the S-phase of G. citri-aurantii. This study provides new insights into the development and application of Peo in food safety.