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Qiu X, Su J, Nie J, Zhang Z, Ren J, Wang S, Pei Y, Li X. Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice. Foods 2024; 13:809. [PMID: 38472922 DOI: 10.3390/foods13050809] [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: 01/29/2024] [Revised: 03/01/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.
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Affiliation(s)
- Xiaokun Qiu
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiajia Su
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiangli Nie
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Zhuo Zhang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Junhan Ren
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Shiyi Wang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Yi Pei
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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de Moura C, Vieira do Carmo MA, Xu YQ, Azevedo L, Granato D. Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasma. Curr Res Food Sci 2024; 8:100701. [PMID: 38435275 PMCID: PMC10906145 DOI: 10.1016/j.crfs.2024.100701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/14/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting solvent, and to evaluate its chemical stability at different pH values, as well as its in vitro antioxidant properties in chemical and biological terms. The phenolic composition, in vitro antioxidant activity, and the stability of anthocyanins against pH, temperature, and light of the crude extract (CE) were evaluated, as well as the phenolic composition and bioactivity in the crude lyophilised extract (CLE). In the direct/reverse spectrophotometric titration, anthocyanins showed structural changes between pH 2 and 10, and reversibility of 80%. The antioxidant activity against the DPPH radical showed inhibition percentages of 73% (pH 4.5) to 39% (pH 10). Thermal stability was observed at 60 °C, and prolonged exposure of the extract to light caused photodegradation of the anthocyanins. Thirty-three phenolic compounds, including anthocyanins and catechins, were quantified in the CLE by UPLC-ESI-MS and HPLC, totalling 40.18 mg/g. CLE reduced cell viability (IC50 from 18.1 to 52.5 μg GAE/mL), exerted antiproliferative (GI50 from 0.0006 to 17.0 μg GAE/mL) and cytotoxic (LC50 from 33.2 to 89.9 μg GAE/mL) effects against A549 (human lung adenocarcinoma epithelial cells), HepG2 (hepatocellular carcinoma), HCT8 (ileocecal colorectal adenocarcinoma), and Eahy926 (somatic cell hybrid cells); and showed protection against oxidation of human plasma (635 ± 30 mg AAE/g). The results showed the diversity of compounds in the extracts and their potential for technological applications; however, temperature, pH, and light must be considered to avoid diminishing their bioactivity.
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Affiliation(s)
- Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mariana Araújo Vieira do Carmo
- LANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou, 310008, China
| | - Luciana Azevedo
- LANTIN – Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo, Federal University of Alfenas (UNIFAL-MG), Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Daniel Granato
- Bioactivity & Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX, Limerick, Ireland
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Fan YG, Zhao TT, Xiang QZ, Han XY, Yang SS, Zhang LX, Ren LJ. Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea ( Camellia sinensis) Plants. PLANTS (BASEL, SWITZERLAND) 2024; 13:426. [PMID: 38337959 PMCID: PMC10857240 DOI: 10.3390/plants13030426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024]
Abstract
Tea is a popular beverage with characteristic functional and flavor qualities, known to be rich in bioactive metabolites such as tea polyphenols and theanine. Recently, tea varieties with variations in leaf color have been widely used in agriculture production due to their potential advantages in terms of tea quality. Numerous studies have used genome, transcriptome, metabolome, proteome, and lipidome methods to uncover the causes of leaf color variations and investigate their impacts on the accumulation of crucial bioactive metabolites in tea plants. Through a comprehensive review of various omics investigations, we note that decreased expression levels of critical genes in the biosynthesis of chlorophyll and carotenoids, activated chlorophyll degradation, and an impaired photosynthetic chain function are related to the chlorina phenotype in tea plants. For purple-leaf tea, increased expression levels of late biosynthetic genes in the flavonoid synthesis pathway and anthocyanin transport genes are the major and common causes of purple coloration. We have also summarized the influence of leaf color variation on amino acid, polyphenol, and lipid contents and put forward possible causes of these metabolic changes. Finally, this review further proposes the research demands in this field in the future.
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Affiliation(s)
- Yan-Gen Fan
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
| | - Ting-Ting Zhao
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
| | - Qin-Zeng Xiang
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
| | - Xiao-Yang Han
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
| | - Shu-Sen Yang
- Yipinming Tea Planting Farmers Specialized Cooperative, Longnan 746400, China;
| | - Li-Xia Zhang
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
| | - Li-Jun Ren
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (Y.-G.F.); (T.-T.Z.); (Q.-Z.X.); (X.-Y.H.)
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Shi S, Li D, Li S, Zhao N, Liao J, Ge H, Liu Y, Chen H. Genome-Wide Analysis of R2R3-MYB Genes and Functional Characterization of SmMYB75 in Eggplant Fruit Implications for Crop Improvement and Nutritional Enhancement. Int J Mol Sci 2024; 25:1163. [PMID: 38256237 PMCID: PMC10816229 DOI: 10.3390/ijms25021163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/13/2023] [Accepted: 12/28/2023] [Indexed: 01/24/2024] Open
Abstract
R2R3-MYB represents a substantial gene family that plays diverse roles in plant development. In this study, 102 SmR2R3-MYB genes were identified from eggplant fruit and classified into 31 subfamilies. Analysis indicated that segmental duplication events played a pivotal role in the expansion of the SmR2R3-MYB gene family. Furthermore, the prediction of miRNAs targeting SmR2R3-MYB genes revealed that 60 SmR2R3-MYBs are targeted by 57 miRNAs, with specific miRNAs displaying varying numbers of target genes, providing valuable insights into the regulatory functions of miRNAs in plant growth, development, and responses to stress conditions. Through expression profile analysis under various treatment conditions, including low temperature (4 °C), plant hormone (ABA, Abscisic acid), and drought stress (PEG, Polyethylene glycol), diverse and complex regulatory mechanisms governing SmR2R3-MYB gene expression were elucidated. Notably, EGP21875.1 and EGP21874.1 exhibited upregulation in expression under all treatment conditions. Transcriptome and metabolome analyses demonstrated that, apart from anthocyanins (delphinidin-3-O-glucoside, cyanidin-3-O-(6-O-p-coumaroyl)-glucoside, and malvidin-3-O-(6-O-p-coumaroyl)-glucoside), overexpression of SmMYB75 could also elevate the content of various beneficial compounds, such as flavonoids, phenolic acids, and terpenes, in eggplant pulp. This comprehensive study enhances our understanding of SmR2R3-MYB gene functions and provides a strong basis for further research on their roles in regulating anthocyanin synthesis and improving eggplant fruit quality.
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Affiliation(s)
| | | | | | | | | | | | - Yang Liu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Huoying Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Ye Y, Liu RY, Li X, Zheng XQ, Lu JL, Liang YR, Wei CL, Xu YQ, Ye JH. CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves. HORTICULTURE RESEARCH 2024; 11:uhad231. [PMID: 38288253 PMCID: PMC10822840 DOI: 10.1093/hr/uhad231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 11/01/2023] [Indexed: 01/31/2024]
Abstract
Flavonoids are important compounds in tea leaves imparting bitter and astringent taste, which also play key roles in tea plants responding to environmental stress. Our previous study showed that the expression level of CsMYB67 was positively correlated with the accumulation of flavonoids in tea leaves as exposed to sunlight. Here, we newly reported the function of CsMYB67 in regulating flavonoid biosynthesis in tea leaves. CsMYB67 was localized in the nucleus and responded to temperature. The results of transient expression assays showed the co-transformation of CsMYB67 and CsTTG1 promoted the transcription of CsANS promoter in the tobacco system. CsTTG1 was bound to the promoter of CsANS based on the results of yeast one-hybrid (Y1H) and transient expression assays, while CsMYB67 enhanced the transcription of CsANS through protein interaction with CsTTG1 according to the results of yeast two-hybrid (Y2H) and bimolecular fluorescence complementation (BiFC). Thus, CsMYB67-CsTTG1 module enhanced the anthocyanin biosynthesis through up-regulating the transcription of CsANS. Besides, CsMYB67 also enhanced the transcription of CsFLS and CsUFGT through forming transcription factor complexes. The function of CsMYB67 on flavonoid biosynthesis in tea leaves was validated by gene suppression assay. As CsMYB67 was suppressed, the transcriptional level of CsFLS was greatly reduced, leading to a significant increase in the contents of total catechins and total anthocyanidins. Hence, CsMYB67 plays an important role in regulating the downstream pathway of flavonoid biosynthesis in summer tea leaves.
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Affiliation(s)
- Ying Ye
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Ru-Yi Liu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Xin Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310000, China
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Chao-Ling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yong-Quan Xu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310000, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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Silva IDM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NDA. Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins. Food Res Int 2023; 173:113426. [PMID: 37803763 DOI: 10.1016/j.foodres.2023.113426] [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: 02/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.
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Affiliation(s)
- Isabela de Morais Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Mauro Ramalho Silva
- Departament of Nutrition, Pontifical Catholic University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Rodinei Augusti
- Institute of Exact Science, University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Júlio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Minas Gerais, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Nathalia de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil.
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Yu L, Yue J, Dai Y, Zhang L, Wang Q, Yuan J. Characterization of color variation in bamboo sheath of Chimonobambusa hejiangensis by UPLC-ESI-MS/MS and RNA sequencing. BMC PLANT BIOLOGY 2023; 23:466. [PMID: 37803268 PMCID: PMC10557168 DOI: 10.1186/s12870-023-04494-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Accepted: 09/28/2023] [Indexed: 10/08/2023]
Abstract
BACKGROUND Chimonobambusa hejiangensis (C.hejiangensis) is a high-quality bamboo species native to China, known for its shoots that are a popular nutritional food. Three C.hejiangensis cultivars exhibit unique color variation in their shoot sheaths, however, the molecular mechanism behind this color change remains unclear. METHODS We investigated flavonoid accumulation in the three bamboo cultivar sheaths using metabolomics and transcriptomics. RESULTS UPLC-MS/MS identified 969 metabolites, with 187, 103, and 132 having differential accumulation in the yellow-sheath (YShe) vs. spot-sheath (SShe)/black-sheath (BShe) and SShe vs. BShe comparison groups. Flavonoids were the major metabolites that determined bamboo sheath color through differential accumulation of metabolites (DAMs) analysis. Additionally, there were 33 significantly differentially expressed flavonoid structural genes involved in the anthocyanin synthesis pathway based on transcriptome data. We conducted a KEGG analysis on DEGs and DAMs, revealing significant enrichment of phenylpropanoid and flavonoid biosynthetic pathways. Using gene co-expression network analysis, we identified nine structural genes and 29 transcription factors strongly linked to anthocyanin biosynthesis. CONCLUSION We identified a comprehensive regulatory network for flavonoid biosynthesis which should improve our comprehension of the molecular mechanisms responsible for color variation and flavonoid biosynthesis in bamboo sheaths.
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Affiliation(s)
- Lei Yu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang District, Hangzhou, 311400, China
| | - Jinjun Yue
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang District, Hangzhou, 311400, China
| | - Yaxing Dai
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang District, Hangzhou, 311400, China
| | - Ling Zhang
- Forestry and Bamboo Bureau of Changning County, Sichuan Province, 644300, China
| | - Qiu Wang
- Forestry and Bamboo Bureau of Changning County, Sichuan Province, 644300, China
| | - Jinling Yuan
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang District, Hangzhou, 311400, China.
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Li XX, Li ZY, Zhu W, Wang YQ, Liang YR, Wang KR, Ye JH, Lu JL, Zheng XQ. Anthocyanin metabolism and its differential regulation in purple tea (Camellia sinensis). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 201:107875. [PMID: 37451003 DOI: 10.1016/j.plaphy.2023.107875] [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: 05/02/2023] [Revised: 06/17/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
Tea plants (Camellia sinensis) typically contain high-flavonoid phytochemicals like catechins. Recently, new tea cultivars with unique purple-colored leaves have gained attention. These purple tea cultivars are enriched with anthocyanin, which provides an interesting perspective for studying the metabolic flux of the flavonoid pathway. An increasing number of studies are focusing on the leaf color formation of purple tea and this review aims to summarize the latest progress made on the composition and accumulation of anthocyanins in tea plants. In addition, the regulation mechanism in its synthesis will be discussed and a hypothetical regulation model for leaf color transformation during growth will be proposed. Some novel insights are presented to facilitate future in-depth studies of purple tea to provide a theoretical basis for targeted breeding programs in leaf color.
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Affiliation(s)
- Xiao-Xiang Li
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Ze-Yu Li
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Wan Zhu
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Ying-Qi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Kai-Rong Wang
- General Agrotechnical Extension Station of Ningbo City, Ningbo, Zhejiang, 315000, China.
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
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Zeng H, Zheng T, Li Y, Chen Q, Xue Y, Tang Q, Xu H, Chen M. Characterization Variation of the Differential Coloring Substances in Rapeseed Petals with Different Colors Using UPLC-HESI-MS/MS. Molecules 2023; 28:5670. [PMID: 37570640 PMCID: PMC10419860 DOI: 10.3390/molecules28155670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/19/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Rapeseed's (Brassica napus L.) colorful petals have important ornamental values. However, the mechanisms of regulating petals coloration in rapeseed are still unknown. In our study, we investigated the key differential coloring substances in nine rapeseed cultivars with different petal colors, and 543 metabolites were detected and characterized through UPLC-HESI-MS/MS. Among them, the kinds and contents of flavonols, flavones, and anthocyanidins were the main contributors to petals' coloration. Tamarixetin-, quercetin-, butin-, naringenin- and luteolin-derivates were the main pigment bases in white and yellow petals. Peonidin-3,5-O-diglucoside, peonidin-3-O-(6″-O-caffeoyl)glucoside, and quercetin-derivatives were the main coloring substances in pink petals. Acylated cyanidin derivatives might lead to a series of different purple petal colors. Glycosylated anthocyanins were responsible for the coloration of rapeseed red petals, and peonidin-3-O-glucoside and kaempferol-derivatives were mainly detected from the red petals. These results provide comprehensive insights into the difference in flavonoid metabolites in rapeseed petals with different colors and supply theoretical supports for the breeding of novel colorful rapeseed cultivars.
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Affiliation(s)
- Haitao Zeng
- Shaanxi Province Key Laboratory of Bio-Resources, Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (H.Z.); (H.X.)
| | - Tao Zheng
- Shaanxi Province Key Laboratory of Bio-Resources, Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (H.Z.); (H.X.)
| | - Ying Li
- Hanzhong Institute of Agricultural Sciences, Hanzhong 723001, China
| | - Qiao Chen
- Hanzhong Vocational and Technical College, Hanzhong 723001, China
| | - Yan Xue
- Hanzhong Institute of Agricultural Sciences, Hanzhong 723001, China
| | - Qi Tang
- Shaanxi Province Key Laboratory of Bio-Resources, Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (H.Z.); (H.X.)
| | - Hao Xu
- Shaanxi Province Key Laboratory of Bio-Resources, Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (H.Z.); (H.X.)
| | - Mengjiao Chen
- Shaanxi Province Key Laboratory of Bio-Resources, Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (H.Z.); (H.X.)
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10
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Yang L, Chen Y, Wang M, Hou H, Li S, Guan L, Yang H, Wang W, Hong L. Metabolomic and transcriptomic analyses reveal the effects of grafting on blood orange quality. FRONTIERS IN PLANT SCIENCE 2023; 14:1169220. [PMID: 37360739 PMCID: PMC10286243 DOI: 10.3389/fpls.2023.1169220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 05/02/2023] [Indexed: 06/28/2023]
Abstract
Introduction Blood orange (Citrus sinensis L.) is a valuable source of nutrition because it is enriched in anthocyanins and has high organoleptic properties. Grafting is commonly used in citriculture and has crucial effects on various phenotypes of the blood orange, including its coloration, phenology, and biotic and abiotic resistance. Still, the underlying genetics and regulatory mechanisms are largely unexplored. Methods In this study, we investigated the phenotypic, metabolomic, and transcriptomic profiles at eight developmental stages of the lido blood orange cultivar (Citrus sinensis L. Osbeck cv. Lido) grafted onto two rootstocks. Results and discussion The Trifoliate orange rootstock provided the best fruit quality and flesh color for Lido blood orange. Comparative metabolomics suggested significant differences in accumulation patterns of metabolites and we identified 295 differentially accumulated metabolites. The major contributors were flavonoids, phenolic acids, lignans and coumarins, and terpenoids. Moreover, transcriptome profiling resulted in the identification of 4179 differentially expressed genes (DEGs), and 54 DEGs were associated with flavonoids and anthocyanins. Weighted gene co-expression network analysis identified major genes associated to 16 anthocyanins. Furthermore, seven transcription factors (C2H2, GANT, MYB-related, AP2/ERF, NAC, bZIP, and MYB) and five genes associated with anthocyanin synthesis pathway (CHS, F3H, UFGT, and ANS) were identified as key modulators of the anthocyanin content in lido blood orange. Overall, our results revealed the impact of rootstock on the global transcriptome and metabolome in relation to fruit quality in lido blood orange. The identified key genes and metabolites can be further utilized for the quality improvement of blood orange varieties.
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Affiliation(s)
- Lei Yang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Yang Chen
- Biotechnology Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Min Wang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Huifang Hou
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Shuang Li
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Ling Guan
- Biotechnology Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Haijian Yang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Wu Wang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
| | - Lin Hong
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, China
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11
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Jian W, Ou X, Sun L, Chen Y, Liu S, Lu W, Yang X, Zhao Z, Li Z. Characterization of anthocyanin accumulation, nutritional properties, and postharvest attributes of transgenic purple tomato. Food Chem 2023; 408:135181. [PMID: 36525727 DOI: 10.1016/j.foodchem.2022.135181] [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: 10/12/2022] [Revised: 11/26/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022]
Abstract
Anthocyanins are natural pigments with diverse physiological roles and protective effects, but most tomatoes produce little. In this study, the anthocyanin characteristics, nutritional properties, and postharvest attributes of purple tomato (SlMYB75-OE) obtained by overexpression of SlMYB75 gene were first analyzed. Compared to wild-type (WT), eight monomeric anthocyanins were newly produced by overexpression of SlMYB75, and further study demonstrated the expression of dihydroflavonol-4-reductase (SlDFR) and two UDP-glycosyltransferase (SlUGTs) genes was activated by SlMYB75. The contents of sugars (sucrose, glucose, and fructose) and citric acid content in SlMYB75-OE were higher and lower, respectively, than in WT. In addition, FRAP and DPPH assays indicated SlMYB75-OE had higher antioxidant capacity, when compared to WT. Moreover, SlMYB75-OE exhibited a longer shelf life and stronger resistance to Botrytis cinerea than WT, and this characteristic was positively correlated with anthocyanin content. These results help to clarify the function of SlMYB75 and provide a reference for tomato breeding.
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Affiliation(s)
- Wei Jian
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China; Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing 401331, China
| | - Xiaogang Ou
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China
| | - Lixinyu Sun
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China
| | - Yu Chen
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China
| | - Shiyu Liu
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China
| | - Wang Lu
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing 401331, China
| | - Xian Yang
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China
| | - Zhengwu Zhao
- School of Life Sciences, Chongqing Normal University, Chongqing 401331, China.
| | - Zhengguo Li
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing 401331, China.
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12
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Chen Y, Yang J, Abbas A. Enhanced Chromium (VI) Adsorption onto Waste Pomegranate-Peel-Derived Biochar for Wastewater Treatment: Performance and Mechanism. TOXICS 2023; 11:toxics11050440. [PMID: 37235254 DOI: 10.3390/toxics11050440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/03/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023]
Abstract
Surface chemical modification allows for the rational construction of biochar with desirable structures and functionalities for environment purification. Fruit-peel-derived adsorbing material has been well studied in the adsorption of heavy-metal removal due to its abundance and non-toxicity, but its precise mechanism in removing chromium-containing pollutants remains unclear. Herein, we explored the potential application of engineered biochar prepared from fruit waste via chemical modification to remove chromium (Cr) from an aqueous solution. By synthesizing two types of agricultural residue-derived adsorbents, including pomegranate peel adsorbent (PG) and its modified product, pomegranate-peel-derived biochar (PG-B), via chemical and thermal decomposition methods, we elucidated the adsorption property of Cr(VI) on the studied materials and identified the cation retention mechanism of the adsorption process. Batch experiments and varied characterizations demonstrated that superior activity was exhibited in PG-B, which can contribute to the porous surfaces caused by pyrolysis and effective active sites resulting from alkalization. The highest Cr(VI) adsorption capacity is obtained at pH 4, a dosage of 6.25 g L-1, and a contact time of 30 min. The maximum adsorption efficiency of 90.50% in a short period (30 min) was obtained on PG-B, while PG reached a removal performance of 78.01% at 60 min. The results from kinetic and isotherm models suggested that monolayer chemisorption dominated the adsorption process. The Langmuir maximum adsorption capacity is 16.23 mg g-1. This study shortened the adsorption equilibrium time of pomegranate-based biosorbents and presents positive significance in designing and optimizing waste fruit-peel-derived adsorption materials for water purification.
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Affiliation(s)
- Yingzhou Chen
- College of Architecture and Environment, Sichuan University, Chengdu 610065, China
| | - Jinyan Yang
- College of Architecture and Environment, Sichuan University, Chengdu 610065, China
| | - Adil Abbas
- College of Architecture and Environment, Sichuan University, Chengdu 610065, China
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13
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Comprehensive genomic identification and expression analysis 4CL gene family in apple. Gene 2023; 858:147197. [PMID: 36642320 DOI: 10.1016/j.gene.2023.147197] [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: 10/29/2022] [Revised: 12/29/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023]
Abstract
To clarify the structural characteristics, phylogeny, biological function and regulation of 4-coumarate-CoAligase (4CL) in anthocyanin synthesis, the 4CL gene family members in apples were identified and bioinformatic analysis was performed. qRT-PCR was used to analyze the expression levels of this gene family members in different apple varieties, and the role of the 4CL gene in apple anthocyanin synthesis was preliminaries clarified, which provided a certain theoretical basis for the regulatory network of apple anthocyanin synthesis. The results showed that a total of 69 members of the 4CL gene family were identified in the apple (Malus domestica Brokh.), encoding amino acids ranging from 97 to 2310 with theoretical isoelectric points ranging from 5.28 to 9.84. The 69 4CL family members were distributed on 17 chromosomes in the apple, among which chromosome 17 had the largest distribution (9 members), followed by chromosome 9 (7 members), chromosomes 16 and 14 (6 members each), and chromosomes 15 and 13 (5 members each). The subcellular localization prediction showed that apple 4CL gene family members were mainly expressed in cytoplasm, chloroplast, nucleus and cell membrane, with a small amount of expression in mitochondria, vacuoles, peroxisomes, cytoskeleton, golgi and cell matrix, but not in endoplasmic reticulum. The secondary structures are mainly α-helices and irregular coils. Microarray expression profile analysis showed that the expression levels of each member in apple were related to fruit variety and tissue structure, and the expression levels were mainly higher in fruit, flower and leaf. Real-time PCR analysis showed that the expression level of each member was directly proportional to the degree of fruit coloring and anthocyanin accumulation. The expression levels of Md4CL10 and Md4CL23 in 'Astar' (G4) apple fruit skin with the highest anthocyanin content were 516, 20 and 2 times higher than those in 'Chengji NO.1' (G1), 'Golden Delicious' (G2) and 'Ruixue' (G3), respectively.
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14
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Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
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Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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15
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Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Wang X, Liu Y, Ouyang L, Yao R, He D, Han Z, Li W, Ding Y, Wang Z, Kang Y, Yan L, Chen Y, Huai D, Jiang H, Lei Y, Liao B. Metabolomics combined with transcriptomics analyses of mechanism regulating testa pigmentation in peanut. FRONTIERS IN PLANT SCIENCE 2022; 13:1065049. [PMID: 36589085 PMCID: PMC9800836 DOI: 10.3389/fpls.2022.1065049] [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: 10/09/2022] [Accepted: 11/21/2022] [Indexed: 06/17/2023]
Abstract
Peanut testa (seed coat) contains large amounts of flavonoids that significantly influence seed color, taste, and nutritional qualities. There are various colors of peanut testa, however, their precise flavonoid components and regulatory mechanism of pigmentation remain unclear. In this study, a total of 133 flavonoids were identified and absolutely quantified in the seed coat of four peanut cultivars with different testa color using a widely targeted metabolomic approach. Black peanut skin had more types and substantial higher levels of cyanidin-based anthocyanins, which possibly contribute to its testa coloration. Procyanidins and flavan-3-ols were the major co-pigmented flavonoids in the red, spot and black peanuts, while flavanols were the most abundant constitutes in white cultivar. Although the concentrations as well as composition characteristics varied, the content ratios of procyanidins to flavan-3-ols were similar in all samples except for white peanut. Furthermore, MYB-like transcription factors, anthocyanidin reductases (ANR), and UDP-glycosyltransferases (UGT) were found to be candidate genes involved in testa pigmentation via RNA-seq and weighted gene co-expression network analysis. It is proposed that UGTs and ANR compete for the substrate cyanidin and the prevalence of UGTs activities over ANR one will determine the color pattern of peanut testa. Our results provide a comprehensive report examining the absolute abundance of flavonoid profiles in peanut seed coat, and the finding are expected to be useful for further understanding of regulation mechanisms of seed coat pigmentation in peanut and other crops.
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Affiliation(s)
- Xin Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Yue Liu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Lei Ouyang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, China
| | - Ruonan Yao
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, China
| | - Dongli He
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, China
| | - Zhongkui Han
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Weitao Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Yingbin Ding
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Zhihui Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Yanping Kang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Liying Yan
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Yuning Chen
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Dongxin Huai
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Huifang Jiang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Yong Lei
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Boshou Liao
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
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17
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Zhou X, Liu S, Yang Y, Liu J, Zhuang Y. Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.). Int J Mol Sci 2022; 23:ijms232113475. [PMID: 36362258 PMCID: PMC9657510 DOI: 10.3390/ijms232113475] [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: 10/17/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
The color of fruit peel is an economically important character of eggplant, and black-purple eggplant has received much attention for being rich in anthocyanin. However, the reason why different fruit peel colors form in eggplant is not well understood. In the present study, an integrative analysis of the metabolome and transcriptome profiles was performed in five eggplant varieties with different fruit colors. A total of 260 flavonoids were identified, and most of them showed significantly higher abundance in black-purple varieties than in other varieties. The transcriptome analysis indicated the activation of early phenylpropanoid biosynthesis genes (SmPAL, SmC4H, and Sm4CL) was more responsible for anthocyanin accumulation, while SmF3′5′H was the key factor for the formation of a purple color. Furthermore, two transcription factors, SmGL2 and SmGATA26, were identified as new hub genes associated with anthocyanin accumulation. The silencing of SmGL2 and SmGATA26 reduced anthocyanin accumulation in eggplant fruit peels, suggesting the possible involvement of SmGL2 and SmGATA26 in regulating anthocyanin biosynthesis. In addition, the pathway of plant hormone signal transduction was significantly enriched, indicating that phytohormones may cooperatively interact to modulate flavonoid biosynthesis. This study provides comprehensive information of flavonoid metabolites and new insights into the regulatory network of fruit coloration, which might be useful for the molecular breeding of eggplant.
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18
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Patel K, Patel DK. The Potential Therapeutic Properties of Prunetin against Human Health Complications: A Review of Medicinal Importance and Pharmacological Activities. DRUG METABOLISM AND BIOANALYSIS LETTERS 2022; 15:166-177. [PMID: 36098409 DOI: 10.2174/2949681015666220912104743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 05/28/2022] [Accepted: 06/03/2022] [Indexed: 12/15/2022]
Abstract
BACKGROUND Flavonoids are polyphenolic compounds found to be present in nature and abundant in flowers and fruits. Flavonoidal class phytochemicals have gained interest in the scientific field because of their important pharmacological activities. Several scientific studies have revealed anti-bacterial, anti-oxidant, anti-fungal, analgesic, anti-viral, anti-inflammatory, anti-tumor, anti-parasitic and anti-allergic activities of flavonoidal class phytochemicals. Prunetin is an O-methylated isoflavone that belongs to the phytochemical phytoestrogen class, found to be present in licorice, red cherry, soybean and legumes. METHODS Biological potential and pharmacological activities of prunetin have been investigated in the present work through scientific data analysis of numerous scientific research works. Numerous literature databases have been searched in order to collect the scientific information on prunetin in the present work. Pharmacological activities of prunetin have been investigated in the present work through literature data analysis of different scientific research works. Scientific data have been collected from Google Scholar, Google, PubMed, Science Direct and Scopus. Analytical data on prunetin has been collected from literature sources and analyzed in the present work. RESULTS Scientific data analysis revealed the biological importance of prunetin in medicine. Prunetin was found to be present in the pea, peach, Oregon cherry, skimmed cheese, cheese, cow kefir and goat kefir. Prunetin is also present in the Prunus avium, Andira surinamensis, Butea superba, Dalbergia sympathetica, Ficus nervosa, Pterospartum tridentatum and Pycnanthus angolensis. Pharmacological data analysis revealed the biological importance of prunetin on bone disorders, cancers, especially hepatocellular carcinoma, urinary bladder cancer, gastric cancer, ovarian cancer, human airway, gut health and enzymes. Scientific data analysis revealed biological effectiveness of prunetin for their angiogenic effects, anti-inflammatory, anti-oxidant, antimicrobial, estrogenic and vasorelaxant potential. Analytical data revealed the importance of modern analytical techniques for qualitative and quantitative analysis of prunetin in the scientific fields. CONCLUSION Scientific data analysis in the present investigation revealed the biological importance and pharmacological activities of prunetin in medicine.
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Affiliation(s)
- Kanika Patel
- Department of Pharmaceutical Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pardesh, India
| | - Dinesh Kumar Patel
- Department of Pharmaceutical Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pardesh, India
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19
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Abdel-Aal ESM, Rabalski I, Mats L, Rai I. Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196676. [PMID: 36235212 PMCID: PMC9570566 DOI: 10.3390/molecules27196676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/22/2022] [Accepted: 09/30/2022] [Indexed: 11/06/2022]
Abstract
Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from the same tea plant (Camellia sinensis). This study investigated purple tea leaves (non-oxidized) and flakes (water extractable) to thoroughly identify their composition of anthocyanins and catechins and to study the effect of a water extraction process on their compositional properties in comparison with green tea. Anthocyanin and catechin compounds were separated and quantified using UPLC, and their identity was confirmed using LC-MS/MS in positive and negative ionization modes. Delphinidin was the principal anthocyaninidin in purple tea, while cyanidin came in second. The major anthocyanin pigments in purple tea were delphinidin-coumaroyl-hexoside followed by delphinidin-3-galactoside and cyanidin-coumaroyl-hexoside. The water extraction process resulted in substantial reductions in anthocyanins in purple tea flakes. There were no anthocyanin compounds detected in green tea samples. Both purple and green tea types were rich in catechins, with green tea containing higher concentrations than purple tea. The main catechin in purple or green tea was epigallocatechin gallate (EGCG) followed by either epicatechin gallate (ECG) or epigallocatechin (EGC), subject to tea type. The extraction process increased the concentration of catechins in both purple and green tea flakes. The results suggest that purple tea holds promise in making healthy brews, natural colorants and antioxidants and/or functional ingredients for beverages, cosmetics and healthcare industries due to its high content of anthocyanins and catechins.
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Affiliation(s)
- El-Sayed M. Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
- Correspondence: ; Tel.: +1-(226)-217-8079; Fax: +1-(226)-217-8181
| | - Iwona Rabalski
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Lili Mats
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | - Ishan Rai
- Asilia Inc., Mississauga, ON L5L 5Y7, Canada & Houston, TX 77073, USA
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20
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Li W, Zhang G, Tan S, Gong C, Yang Y, Gu M, Mi Z, Yang HY. Polyacylated Anthocyanins Derived from Red Radishes Protect Vascular Endothelial Cells Against Palmitic Acid-Induced Apoptosis via the p38 MAPK Pathway. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:412-420. [PMID: 35794452 DOI: 10.1007/s11130-022-00969-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/23/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Palmitic acid (PA), a widely consumed saturated fat, is known to induce the apoptosis of vascular endothelial cells. This study examined the protective effect of anthocyanin from red radish (ARR), which has been shown to protect the cardiovascular system and is rich in polyacylated pelargonidin (P) glycosides, on PA-treated SV 40 transfected aortic rat endothelial cells (SVAREC). In all, 22 distinct anthocyanins were identified in the ARR via ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry, the most abundant of which were pelargonidin-3-(p-coumaroyl)diglucoside-5-glucoside (31.60%), pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside (22.98%), pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside (8.02%), and pelargonidin-3-(feruloyl)diglucoside-5-glucoside (6.25%). P displayed the highest serum level (93.72%) in the ARR-treated mice, while polyacylated P glucosides were also absorbed intact. Furthermore, ARR treatment effectively increased cellular activity and reduced the ratio of Bcl-2-associated X protein : B cell lymphoma-2, while simultaneously alleviating the excessive production of reactive oxygen species in PA-treated SVAREC. Transcriptome and further verification analyses confirmed that the ARR-inhibiting PA-induced apoptosis of SVAREC was related to the p38 mitogen-activated protein kinase signaling pathway. Our results are the first to demonstrate that ARR may be a promising phytochemical in the prevention of PA-induced endothelial dysfunction.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Gen Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China.
| | - Changqiu Gong
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Yunjiao Yang
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Mengyuan Gu
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Zhenzhen Mi
- School of Life Science and Biotechnology, Yangtze Normal University, 16 Juxian Road, Fuling district, 408100, Chongqing, China
| | - Hongyan Y Yang
- School of Aerospace Medicine, Fourth Military Medical University, No. 169, Changle-West road, 710032, Xi'an, China.
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21
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Integrated Analysis of Transcriptome and Metabolome Reveals New Insights into the Formation of Purple Leaf Veins and Leaf Edge Cracks in Brassica juncea. PLANTS 2022; 11:plants11172229. [PMID: 36079611 PMCID: PMC9460116 DOI: 10.3390/plants11172229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022]
Abstract
Purple leaf veins and leaf edge cracks comprise the typical leaf phenotype of Brassica juncea; however, the molecular mechanisms and metabolic pathways of the formation of purple leaf veins and leaf edge cracks remain unclear. In this study, transcriptome and metabolome analyses were conducted to explore the regulation pathway of purple leaf vein and leaf edge crack formation based on four mustard samples that showed different leaf colors and degrees of cracking. The results showed genes with higher expression in purple leaf veins were mainly enriched in the flavonoid biosynthesis pathway. Integrating related genes and metabolites showed that the highly expressed genes of ANS (BjuA004031, BjuB014115, BjuB044852, and BjuO009605) and the excessive accumulation of dihydrokaempferol and dihydroquercetin contributed to the purple leaf veins by activating the synthetic pathways of pelargonidin-based anthocyanins and delphinidin-based anthocyanins. Meanwhile, “alpha-farnesene synthase activity” and “glucan endo-1, 3-beta-D-glucosidase activity” related to the adversity were mainly enriched in the serrated and lobed leaves, indicating that the environmental pressure was the dominant factor controlling the change in leaf shape. Overall, these results provided new insights into the regulation pathways for formation of purple leaf veins and leaf edge cracks, which could better accelerate the theoretical research on purple leaf vein color and leaf edge cracks in mustard.
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Chen X, Wang P, Wei M, Lin X, Gu M, Fang W, Zheng Y, Zhao F, Jin S, Ye N. Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple-leaf tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3730-3741. [PMID: 34919290 DOI: 10.1002/jsfa.11721] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/17/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Lipids are one of the most important bioactive compounds, affecting the character and quality of tea. However, the contribution of lipids to tea productions is still elusive. Here, we systematically identified the lipid profiles of green, oolong, and black teas in purple-leaf tea (Jinmingzao, JMZ) and green-leaf tea (Huangdan, HD), respectively. RESULTS The lipids analysis showed regular accumulation in tea products with different manufacturing processes, among which the fatty acids, glycerolipids, glycerophospholipids, and sphingolipids contribute to the quality characteristics of tea products, including typical fatty acyl (FA), monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerols (DGDG), and phosphatidylcholine (PC). Compared tea materials with products, levels of fatty acids were up-regulated, while glycerolipids and glycerophospholipids were down-regulated in tea products. FA 18:3, FA 16:0, MGDG 36:6, DGDG 36:6, PC 34:3, and PC 36:6 were the negative contributors to green tea flavor formation of purple-leaf tea. The pathway analysis of significant lipids in materials and products of purple-leaf tea were enriched linolenic acid metabolism pathway and glycerolipid metabolism. CONCLUSION This study provides insights into the lipid metabolism profiles of different tea leaf colors, and found that fatty acids are essential precursors of black tea flavor formation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xuejin Chen
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Pengjie Wang
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mingxiu Wei
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Xinying Lin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mengya Gu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Wanping Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yucheng Zheng
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Feng Zhao
- School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
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23
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Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Wang C, Han F, Chen X, Zhao A, Wang D. Time-series based metabolomics reveals the characteristics of the color-related metabolites during the different coloration stages of Zanthoxylum bungeanum peel. Food Res Int 2022; 155:111077. [DOI: 10.1016/j.foodres.2022.111077] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 01/17/2023]
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Fu L, Ding Z, Tie W, Yang J, Yan Y, Hu W. Integrated Metabolomic and Transcriptomic Analyses Reveal Novel Insights of Anthocyanin Biosynthesis on Color Formation in Cassava Tuberous Roots. Front Nutr 2022; 9:842693. [PMID: 35449540 PMCID: PMC9017287 DOI: 10.3389/fnut.2022.842693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 03/03/2022] [Indexed: 11/25/2022] Open
Abstract
Yellow roots are of higher nutritional quality and better appearance than white roots in cassava, a crucial tropical and subtropical root crop. In this work, two varieties with yellow and white cassava roots were selected to explore the mechanisms of color formation by using comparative metabolome and transcriptome analyses during seven developmental stages. Compared with the white-rooted cassava, anthocyanins, catechin derivatives, coumarin derivatives, and phenolic acids accumulated at higher levels in yellow-rooted cassava. Anthocyanins were particularly enriched and displayed different accumulation patterns during tuberous root development. This was confirmed by metabolic comparisons between five yellow-rooted and five white-rooted cassava accessions. The integrative metabolomic and transcriptomic analysis further revealed a coordinate regulation of 16 metabolites and 11 co-expression genes participating in anthocyanin biosynthesis, suggesting a vital role of anthocyanin biosynthesis in yellow pigmentation in cassava tuberous roots. In addition, two transcriptional factors, i.e., MeMYB5 and MeMYB42, were also identified to co-express with these anthocyanin biosynthesis genes. These findings expand our knowledge on the role of anthocyanin biosynthesis in cassava root color formation, and offer useful information for the genetic breeding of yellow-rooted cassava in the future.
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Affiliation(s)
- Lili Fu
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Zehong Ding
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya, China
| | - Weiwei Tie
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya, China
| | - Jinghao Yang
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Yan Yan
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Wei Hu
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Hainan Key Laboratory for Protection and Utilization of Tropical Bioresources, Hainan Institute for Tropical Agricultural Resources, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya, China
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26
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José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant ( Ribes nigrum L.). Food Chem X 2022; 13:100192. [PMID: 35498970 PMCID: PMC9039916 DOI: 10.1016/j.fochx.2021.100192] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022] Open
Abstract
2 anthocyanin extraction methods have been developed in blackcurrant by EAE and UAE. The 7 major anthocyanins have been separated in less than 7 min. The composition of the extraction solvent has been the most influential variable. Optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methods.
Blackcurrant (Ribes nigrum L.) is a fruit rich in vitamins, fatty acids, minerals, essential oils and phenolic compounds, including anthocyanins. In the present work, two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed. A Plackett–Burman design with seven variables has been preliminary used for both UAE and EAE in order to determine the most influential variables in each methodology. After that, a Box-Behnken design was employed to optimize the extraction methods. The composition of the extraction solvent (% EtOH in water) has been the most influential variable for both UAE and EAE. The optimal extraction times have been 5 min for UAE and 10 min for EAE. No differences have been observed in anthocyanin extraction with both methodologies. Both methods have been applied to blackcurrant-derived products and proven their suitability for quality control analysis.
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Affiliation(s)
- María José Aliaño González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain
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Yang G, Li L, Wei M, Li J, Yang F. SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels. FRONTIERS IN PLANT SCIENCE 2022; 13:843996. [PMID: 35356109 PMCID: PMC8959879 DOI: 10.3389/fpls.2022.843996] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 02/15/2022] [Indexed: 05/21/2023]
Abstract
To understand the color formation mechanism in eggplant (Solanum melongena L.) peel, a metabolomic analysis was performed in six cultivars with different peel colors. A total of 167 flavonoids, including 16 anthocyanins, were identified based on a UPLC-MS/MS approach. Further analysis revealed that the delphinidins/flavonoids ratio was consistent with the purple coloration of eggplant peels, and SmF3'5'H expression level was consistent with the delphinidin 3-O-glucoside and delphinidin 3-O-rutinoside contents, the main anthocyanins in the purple-peels eggplant cultivars identified in this study. SmMYB113 overexpression promoted anthocyanins accumulation in eggplant peels and pulps. Metabolomic analysis revealed that delphinidins were still the main anthocyanins class in the peels and pulps of SmMYB113-OE4, but most anthocyanins were glycosylated at the 5-position of the B-ring. Our results provide new insights into the anthocyanin composition of eggplant peels and demonstrate the importance of SmMYB113 in stimulating anthocyanin biosynthesis in eggplant fruits.
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Affiliation(s)
- Guobin Yang
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Shandong, China
| | - Lujun Li
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Shandong, China
| | - Min Wei
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Shandong, China
- Scientific Observing and Experimental Station of Facility Agricultural Engineering (Huang-Huai-Hai Region), Ministry of Agriculture and Rural Affairs, Shandong, China
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production With High Quality and Efficiency, Tai’an, China
| | - Jing Li
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Shandong, China
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production With High Quality and Efficiency, Tai’an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Huanghuai Region), Ministry of Agriculture and Rural Affairs, Shandong, China
| | - Fengjuan Yang
- State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Shandong, China
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production With High Quality and Efficiency, Tai’an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Huanghuai Region), Ministry of Agriculture and Rural Affairs, Shandong, China
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28
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Qi Q, Chu M, Yu X, Xie Y, Li Y, Du Y, Liu X, Zhang Z, Shi J, Yan N. Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029479] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Qianqian Qi
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Meijun Chu
- College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, China
| | - Xiuting Yu
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yanning Xie
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Yali Li
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yongmei Du
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Xinmin Liu
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Zhongfeng Zhang
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
| | - John Shi
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Ning Yan
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China
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29
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Wei HT, Hou D, Ashraf MF, Lu HW, Zhuo J, Pei JL, Qian QX. Metabolic Profiling and Transcriptome Analysis Reveal the Key Role of Flavonoids in Internode Coloration of Phyllostachys violascens cv. Viridisulcata. FRONTIERS IN PLANT SCIENCE 2022; 12:788895. [PMID: 35154183 PMCID: PMC8832037 DOI: 10.3389/fpls.2021.788895] [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: 10/26/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
Bamboo, being an ornamental plant, has myriad aesthetic and economic significance. Particularly, Phyllostachys violascens cv. Viridisulcata contains an internode color phenotype in variation in green and yellow color between the sulcus and culm, respectively. This color variation is unique, but the underlying regulatory mechanism is still unknown. In this study, we used metabolomic and transcriptomic strategies to reveal the underlying mechanism of variation in internode color. A total of 81 metabolites were identified, and among those, prunin as a flavanone and rhoifolin as a flavone were discovered at a high level in the culm. We also found 424 differentially expressed genes and investigated three genes (PvGL, PvUF7GT, and PvC12RT1) that might be involved in prunin or rhoifolin biosynthesis. Their validation by qRT-PCR confirmed high transcript levels in the culm. The results revealed that PvGL, PvUF7GT, and PvC12RT1 might promote the accumulation of prunin and rhoifolin which were responsible for the variation in internode color of P. violascens. Our study also provides a glimpse into phenotypic coloration and is also a valuable resource for future studies.
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Affiliation(s)
- Han-tian Wei
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Dan Hou
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Muhammad Furqan Ashraf
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Hai-Wen Lu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Juan Zhuo
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Jia-long Pei
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Qi-xia Qian
- College of Landscape Architecture, Zhejiang A&F University, Lin’An, China
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30
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Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [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] [Indexed: 01/11/2023]
Abstract
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function.
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Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Gaozhong Yang
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiushuang You
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shili Sun
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Ruohong Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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de Moura C, Kabbas Junior T, Pedreira FRDO, Azevedo L, Furtado MM, Sant'Ana AS, Franchin M, Gonzaga VR, Cui Y, Wen M, Zhang L, Pereira RP, Granato D. Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities. Food Chem Toxicol 2021; 159:112668. [PMID: 34774677 DOI: 10.1016/j.fct.2021.112668] [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: 10/05/2021] [Revised: 11/04/2021] [Accepted: 11/07/2021] [Indexed: 12/28/2022]
Abstract
A statistical optimization study was used to maximize the extraction of bioactive compounds and antioxidant activity from green tea derived from purple leaves of Camellia sinensis var. assamica. Simultaneous optimization was applied, and a combination of 60 °C, 15 min, and a mass-solvent ratio of 1 g of dehydrated purple leaves to 62.3 mL of an ethanol/citric acid solution, were determined as the ideal extraction conditions. The optimized extract of purple tea leaves (OEPL) contained showed stability in relation to variations in pH, and lyophilized OEPL exerted cytotoxic and antiproliferative effects against cancerous cells (A549 and HCT8), demonstrated antimicrobial activity towards Listeria monocytogenes (ATCC 7644), Staphylococcus aureus (ATCC 13565) and Staphylococcus epidermidis (ATCC 12288), inhibition of α-amylase and α-glycosidase enzymes and reduced the release of pro-inflammatory cytokines (TNF-α, CXCL2/MIP-2, and IL-6) in lipopolysaccharides-stimulated RAW 264.7 macrophages. Thus, our results provide a broad assessment of the bioactivity of "green" extracts obtained by a simple and low-cost process using non-toxic solvents, and they have the potential to be used for technological applications.
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Affiliation(s)
- Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Tufy Kabbas Junior
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Fernanda Rafaelly de O Pedreira
- LANTIN - Nutritional and Toxicological Analysis in vivo Laboratory, Federal University of Alfenas (UNIFAL-MG), Minas Gerais, MG, Brazil
| | - Luciana Azevedo
- LANTIN - Nutritional and Toxicological Analysis in vivo Laboratory, Federal University of Alfenas (UNIFAL-MG), Minas Gerais, MG, Brazil
| | - Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo Franchin
- Faculty of Dentistry, Federal University of Alfenas (UNIFAL-MG), Minas Gerais, MG, Brazil
| | | | - Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036, Hefei, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036, Hefei, China
| | - Romaiana P Pereira
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
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