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Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 2024; 33:721-747. [PMID: 38371691 PMCID: PMC10866833 DOI: 10.1007/s10068-023-01436-5] [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: 06/16/2023] [Revised: 09/02/2023] [Accepted: 09/11/2023] [Indexed: 02/20/2024] Open
Abstract
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.
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Affiliation(s)
- Priyanka Thakur
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Anika
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Satish Kumar
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
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Pandey P, Grover K, Dhillon TS, Chawla N, Kaur A. Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread. Heliyon 2024; 10:e25109. [PMID: 38322869 PMCID: PMC10844063 DOI: 10.1016/j.heliyon.2024.e25109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 12/05/2023] [Accepted: 01/20/2024] [Indexed: 02/08/2024] Open
Abstract
Black carrot is a prominent source of polyphenols and the cheapest source of anthocyanins in India. In this study, an attempt has been made to examine the feasibility of black carrot powder as an ingredient in bread. Black carrot bread was prepared by incorporating different concentrations of black carrot powder (BCP) at 2.5, 5.0, 7.5 and 10 %. The developed bread samples were analyzed for physical and textural quality, proximate composition, bioactive compounds, antioxidant properties, sensory characteristics, mineral content and storage quality. The results revealed that loaf volume and specific volume decreased (1995-1254 mL, 5.25-3.28 mL/g) with the incorporation of BCP into bread. Textural analysis revealed that the addition of BCP led to increased hardness in the bread (0.110-12 0.151 N), whereas the resilience (43.64-35.10 %), cohesion and springiness (89.930-13 82.146 %) decreased significantly. The content of bioactive compounds such as total phenols, anthocyanins (29.63-112.68 mg/100 g) and flavonoids increased to exceptionally high levels in BCP-incorporated bread and showed high antioxidant activity. Incorporation of BCP up to 7.5 % showed the most acceptable sensory analysis score (7.85) with a significant increase in dietary fiber (40 %) and total mineral content (50 %), which revealed that black carrot powder could be used up to 7.5 % as an ingredient into bread with high acceptability. The present study revealed significant enhancement in bioactive compounds and mineral content of bread after the incorporation of black carrot powder, which supports its immense potential in preventing hunger and oxidative stress-induced disorders in developing countries.
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Affiliation(s)
- Pragya Pandey
- Department of Food and Nutrition, Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, 224229, India
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
| | - Kiran Grover
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India
| | - Tarsem Singh Dhillon
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, 141004, India
| | - Neena Chawla
- Department of Vegetable Science, Punjab Agricultural University, Ludhiana, 141004, India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
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3
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Wang F, Xu H, Wang M, Yu X, Cui Y, Xu L, Ma A, Ding Z, Huo S, Zou B, Qian J. Application of Immobilized Enzymes in Juice Clarification. Foods 2023; 12:4258. [PMID: 38231709 DOI: 10.3390/foods12234258] [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: 09/01/2023] [Revised: 10/24/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.
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Affiliation(s)
- Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Miaomiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaolei Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yi Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Anzhou Ma
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shuhao Huo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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4
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Modi R, Sahota P. Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric ( Curcuma longa Linn.) beverage. FOOD SCI TECHNOL INT 2023:10820132231173021. [PMID: 37128125 DOI: 10.1177/10820132231173021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Turmeric (Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2%w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4°C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.
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Affiliation(s)
- Ritika Modi
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - ParamPal Sahota
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India
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Yañez-Apam J, Domínguez-Uscanga A, Herrera-González A, Contreras J, Mojica L, Mahady G, Luna-Vital DA. Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review. Pharmaceuticals (Basel) 2023; 16:ph16050638. [PMID: 37242421 DOI: 10.3390/ph16050638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/28/2023] Open
Abstract
Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by external factors, such as pH, light, temperature, and oxygen. Naturally acylated anthocyanins have proven to be more stable in response to external factors and exhibit superior biological effects as compared with their non-acylated analogues. Therefore, synthetic acylation represents a viable alternative to make the application of these compounds more suitable for use. Enzyme-mediated synthetic acylation produces derivatives that are highly similar to those obtained through the natural acylation process, with the main difference between these two pathways being the catalytic site of the enzymes involved in the synthesis; acyltransferases catalyze natural acylation, while lipases catalyze synthetic acylation. In both cases, their active sites perform the addition of carbon chains to the hydroxyl groups of anthocyanin glycosyl moieties. Currently, there is no comparative information regarding natural and enzymatically acylated anthocyanins. In this sense, the aim of this review is to compare natural and enzyme-mediated synthetic acylated anthocyanins in terms of chemical stability and pharmacological activity with a focus on inflammation and diabetes.
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Affiliation(s)
- Jimena Yañez-Apam
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
| | - Astrid Domínguez-Uscanga
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
| | - Azucena Herrera-González
- Department of Chemical Engineering, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd., Gral., Marcelino García Barragán 1421, Guadalajara 44430, Mexico
| | - Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.-Unidad Zapopan, Camino Arenero 1227, Zapopan 45019, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.-Unidad Zapopan, Camino Arenero 1227, Zapopan 45019, Mexico
| | - Gail Mahady
- Clinical Pharmacognosy Laboratory, Department of Pharmacy Practice, College of Pharmacy, PAHO/WHO Collaborating Centre for Traditional Medicine, University of Illinois at Chicago, 833 South Wood St., Chicago, IL 60612, USA
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Ave., 2501, Monterrey 64849, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave., 2501, Monterrey 64849, Mexico
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Genome-Wide Identification and Evolution Analysis of R2R3-MYB Gene Family Reveals S6 Subfamily R2R3-MYB Transcription Factors Involved in Anthocyanin Biosynthesis in Carrot. Int J Mol Sci 2022; 23:ijms231911859. [PMID: 36233158 PMCID: PMC9569430 DOI: 10.3390/ijms231911859] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
The taproot of purple carrot accumulated rich anthocyanin, but non-purple carrot did not. MYB transcription factors (TFs) condition anthocyanin biosynthesis in many plants. Currently, genome-wide identification and evolution analysis of R2R3-MYB gene family and their roles involved in conditioning anthocyanin biosynthesis in carrot is still limited. In this study, a total of 146 carrot R2R3-MYB TFs were identified based on the carrot transcriptome and genome database and were classified into 19 subfamilies on the basis of R2R3-MYB domain. These R2R3-MYB genes were unevenly distributed among nine chromosomes, and Ka/Ks analysis suggested that they evolved under a purified selection. The anthocyanin-related S6 subfamily, which contains 7 MYB TFs, was isolated from R2R3-MYB TFs. The anthocyanin content of rhizodermis, cortex, and secondary phloem in ‘Black nebula’ cultivar reached the highest among the 3 solid purple carrot cultivars at 110 days after sowing, which was approximately 4.20- and 3.72-fold higher than that in the ‘Deep purple’ and ‘Ziwei’ cultivars, respectively. The expression level of 7 MYB genes in purple carrot was higher than that in non-purple carrot. Among them, DcMYB113 (DCAR_008994) was specifically expressed in rhizodermis, cortex, and secondary phloem tissues of ‘Purple haze’ cultivar, with the highest expression level of 10,223.77 compared with the control ‘DPP’ cultivar at 70 days after sowing. DcMYB7 (DCAR_010745) was detected in purple root tissue of ‘DPP’ cultivar and its expression level in rhizodermis, cortex, and secondary phloem was 3.23-fold higher than that of secondary xylem at 110 days after sowing. Our results should be useful for determining the precise role of S6 subfamily R2R3-MYB TFs participating in anthocyanin biosynthesis in carrot.
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Delving into the Nutraceutical Benefits of Purple Carrot against Metabolic Syndrome and Cancer: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Metabolic syndrome (MetS) constitutes a group of risk factors that may increase the risk of cancer and other health problems. Nowadays, researchers are focusing on food compounds that could prevent many chronic diseases. Thus, people are shifting from dietary supplements towards healthy nutritional approaches. As a nutritious and natural food source, purple carrot (Daucus carota spp. Sativus var. atrorubens Alef.) roots could have an important role in the prevention of MetS as well as cancer. This review provides deep insight into the role of purple carrot’s main bioactive compounds and their effectiveness against MetS and cancer. Phenolic compounds, such as anthocyanin, present in purple carrot roots may be especially productive in avoiding or delaying the onset of cardiovascular disease (CVDs), obesity, diabetes, and cancer. Anthocyanins and other phenolics are successful in reducing metabolic changes and inflammation by inhibiting inflammatory effects. Many researchers have made efforts to employ this vegetable in the prevention and treatment of MetS and cancer. However, more advanced studies are required for the identification of its detailed role, effectiveness, suitable intake, and the effect of its bioactive compounds against these diseases.
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Dar NA, Mir MA, Mir JI, Mansoor S, Showkat W, Parihar TJ, Haq SAU, Wani SH, Zaffar G, Masoodi KZ. MYB-6 and LDOX-1 regulated accretion of anthocyanin response to cold stress in purple black carrot (Daucus carota L.). Mol Biol Rep 2022; 49:5353-5364. [PMID: 35088377 DOI: 10.1007/s11033-021-07077-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 12/09/2021] [Indexed: 12/11/2022]
Abstract
AIM Anthocyanin, an essential ingredient of functional foods, is present in a wide range of plants, including black carrots. The current investigation was carried out to analyse the effect of cold stress on the expression of major anthocyanins and anthocyanin biosynthetic pathway genes, MYB6 and LDOX-1. METHODS AND RESULTS Five cultivated carrot genotypes belonging to the eastern group, having anthocyanin pigment, were used in the current study. The qRT-PCR analysis revealed that relative gene expression of transcription factor MYB-6 and LDOX1gene was highly expressed upon cold stress compared to non-stress samples. High-performance liquid chromatography-based quantification of Cyanidin 3-O-glucoside (Kuromanin chloride), Ferulic acid, 3,5-Dimethoxy-4-hydroxycinnamic acid (Sinapic acid), and Rutin revealed a significant increase in these major anthocyanins in response to cold stress when compared to control plants. CONCLUSION We conclude that MYB6 and LDOX1 gene expression increases upon cold stress, which induces accumulation of major anthocyanins in purple black carrot and suggests a possible cross-link between cold stress and anthocyanin biosynthesis in purple black carrot.
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Affiliation(s)
- Niyaz A Dar
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Mudasir A Mir
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Javid I Mir
- Central Institute of Temperate Horticulture, Rangreth, Srinagar, Jammu and Kashmir, 191132, India
| | - Sheikh Mansoor
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Wasia Showkat
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Tasmeen J Parihar
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Syed Anam Ul Haq
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Shabir H Wani
- Mountain Research Centre for Field Crops, SKUAST-Kashmir, Khudwani, Jammu and Kashmir, 192101, India
| | - Gul Zaffar
- Division of Plant Breeding & Genetics, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India
| | - Khalid Z Masoodi
- Transcriptomics Laboratory (K-Lab), Division of Plant Biotechnology, SKUAST-Kashmir, Shalimar, Srinagar, Jammu and Kashmir, 190025, India.
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Zaim M, Kara I, Muduroglu A. Black carrot anthocyanins exhibit neuroprotective effects against MPP+ induced cell death and cytotoxicity via inhibition of oxidative stress mediated apoptosis. Cytotechnology 2021; 73:827-840. [PMID: 34776632 DOI: 10.1007/s10616-021-00500-4] [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: 07/09/2020] [Accepted: 10/04/2021] [Indexed: 11/30/2022] Open
Abstract
Parkinson's disease (PD) is a common chronic neurodegenerative disease induced by the death of dopaminergic neurons. Anthocyanins are naturally found antioxidants and well-known for their preventive effects in neurodegenerative disorders. Black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) are a rich source of anthocyanins predominantly including acylated cyanidin-based derivatives making them more stable. However, there have been no reports analysing the neuroprotective role of black carrot anthocyanins (BCA) on PD. In order to investigate the potential neuroprotective effect of BCA, human SH-SY5Y cells were treated with MPP+ (1-methyl-4-phenylpyridinium) to induce PD associated cell death and cytotoxicity. Anthocyanins were extracted from black carrots and the composition was determined by HPLC-DAD. SH-SY5Y cells were co-incubated with BCA (2.5, 5, 10, 25, 50, 100 µg/ml) and 0.5 mM MPP+ to determine the neuroprotective effect of BCA against MPP+ induced cell death and cytotoxicity. Results indicate that BCA concentrations did not have any adverse effect on cell viability. BCA revealed its cytoprotective effect, especially at higher concentrations (50, 100 µg/ml) by increasing metabolic activity and decreasing membrane damage. BCA exhibited antioxidant activity via scavenging MPP+ induced reactive oxygen species (ROS) and protecting dopaminergic neurons from ROS mediated apoptosis. These results suggest a neuroprotective effect of BCA due to its high antioxidant and antiapoptotic activity, along with the absence of cytotoxicity. The elevated stability of BCA together with potential neuroprotective effects may shed light to future studies in order to elucidate the mechanism and further neuro-therapeutic potential of BCA which is promising as a neuroprotective agent. Supplementary Information The online version contains supplementary material available at 10.1007/s10616-021-00500-4.
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Affiliation(s)
- Merve Zaim
- SANKARA Brain and Biotechnology Research Center, Entertech Technocity, Avcilar, Istanbul Turkey
| | - Ihsan Kara
- SANKARA Brain and Biotechnology Research Center, Entertech Technocity, Avcilar, Istanbul Turkey
| | - Aynur Muduroglu
- Department of Physical Therapy and Rehabilitation, Nisantasi University, Maslak, Istanbul Turkey
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10
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Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1962340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ilkay Gok
- Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
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11
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A Roadmap to Modulated Anthocyanin Compositions in Carrots. PLANTS 2021; 10:plants10030472. [PMID: 33801499 PMCID: PMC7999315 DOI: 10.3390/plants10030472] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/16/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022]
Abstract
Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content in black carrots are needed. However, along with the increased interest in black carrots there has also been an interest in identifying the structural and regulatory genes associated with anthocyanin biosynthesis in black carrots. Thus, huge progress in the identification of genes involved in anthocyanin biosynthesis has recently been achieved. Given this information it is now possible to attempt to modulate anthocyanin compositions in black carrots through genetic modifications. In this review we look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins.
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Pereira-Caro G, Ordóñez-Díaz JL, de Santiago E, Moreno-Ortega A, Cáceres-Jiménez S, Sánchez-Parra M, Roldán-Guerra FJ, Ortiz-Somovilla V, Moreno-Rojas JM. Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot ( Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation. Foods 2021; 10:foods10020457. [PMID: 33669662 PMCID: PMC7922073 DOI: 10.3390/foods10020457] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/06/2023] Open
Abstract
Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion and colonic fermentation. Additionally, antioxidant activity was measured by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Nine flavonoids and eight anthocyanins were determined by ultra high-performance liquid chromatography high resolution mass spectrometry (UHPLC-HRMS) analysis, the predominant compounds being the hydroxycinnamic acids 3-O-feruloylquinic acid, 4-O-feruloylquinic acid and chlorogenic acid. The BC snack (108 µmol/g DW) presented the highest total polyphenol content, followed by BC seasoning (53 µmol/g DW) and black carrot (11.4 µmol/g DW). The main polyphenols still bio-accessible after in vitro digestion were the hydroxycinnamic acids, with mean recovery rates of 113 % for black carrot, 69% for BC snack and 81% for BC seasoning. The incubation of black carrot and its derived products with human faecal bacterial resulted in the complete degradation of anthocyanins and in the formation of mainly 3-(4′-hydroxyphenyl)propanoic acid as the major catabolic event. In conclusion, our results suggest that the black carrot matrix impacts significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits.
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Affiliation(s)
- Gema Pereira-Caro
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Luis Ordóñez-Díaz
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Elsy de Santiago
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Alicia Moreno-Ortega
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-anexo 9 Universidad de Córdoba, 14071 Córdoba, Spain
| | - Salud Cáceres-Jiménez
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Mónica Sánchez-Parra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Francisco Javier Roldán-Guerra
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - Víctor Ortiz-Somovilla
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and 7 Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n, 14004 Córdoba, Spain; (G.P.-C.); (J.L.O.-D.); (E.d.S.); (A.M.-O.); (S.C.-J.); (M.S.-P.); (F.J.R.-G.); (V.O.-S.)
- Correspondence:
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Iorizzo M, Curaba J, Pottorff M, Ferruzzi MG, Simon P, Cavagnaro PF. Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry. Genes (Basel) 2020; 11:E906. [PMID: 32784714 PMCID: PMC7465225 DOI: 10.3390/genes11080906] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/31/2020] [Accepted: 07/31/2020] [Indexed: 12/11/2022] Open
Abstract
Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized by their dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Additionally, anthocyanins synthesis can also be influenced by a wide range of external factors, such as abiotic stressors and/or chemical elicitors, directly affecting the anthocyanin yield and stability potential in food and beverage applications. In this study, we critically review and discuss the current knowledge on anthocyanin diversity, genetics and the molecular mechanisms controlling anthocyanin accumulation in carrots. We also provide a view of the current knowledge gaps and advancement needs as regards developing and applying innovative molecular tools to improve the yield, product performance and stability of carrot anthocyanin for use as a natural food colorant.
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Affiliation(s)
- Massimo Iorizzo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; (J.C.); (M.P.); (M.G.F.)
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Julien Curaba
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; (J.C.); (M.P.); (M.G.F.)
| | - Marti Pottorff
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; (J.C.); (M.P.); (M.G.F.)
| | - Mario G. Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; (J.C.); (M.P.); (M.G.F.)
| | - Philipp Simon
- Department of Horticulture, University of Wisconsin–Madison, Madison, WI 53706, USA;
- Vegetable Crops Research Unit, US Department of Agriculture–Agricultural Research Service, Madison, WI 53706, USA
| | - Pablo F. Cavagnaro
- National Scientific and Technical Research Council (CONICET), National Agricultural Technology Institute (INTA) E.E.A. La Consulta, Mendoza 5567, Argentina;
- Faculty of Agricultural Sciences, National University of Cuyo, Mendoza 5505, Argentina
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Xu Z, Yang Q, Feng K, Yu X, Xiong A. DcMYB113, a root-specific R2R3-MYB, conditions anthocyanin biosynthesis and modification in carrot. PLANT BIOTECHNOLOGY JOURNAL 2020; 18:1585-1597. [PMID: 31910327 PMCID: PMC7292547 DOI: 10.1111/pbi.13325] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 12/20/2019] [Accepted: 12/24/2019] [Indexed: 05/12/2023]
Abstract
Purple carrots, the original domesticated carrots, accumulate highly glycosylated and acylated anthocyanins in root and/or petiole. Previously, a quantitative trait locus (QTL) for root-specific anthocyanin pigmentation was genetically mapped to chromosome 3 of carrot. In this study, an R2R3-MYB gene, namely DcMYB113, was identified within this QTL region. DcMYB113 expressed in the root of 'Purple haze', a carrot cultivar with purple root and nonpurple petiole, but not in the roots of two carrot cultivars with a purple root and petiole (Deep purple and Cosmic purple) and orange carrot 'Kurodagosun', which appeared to be caused by variation in the promoter region. The function of DcMYB113 from 'Purple haze' was verified by transformation in 'Cosmic purple' and 'Kurodagosun', resulting in anthocyanin biosynthesis. Transgenic 'Kurodagosun' carrying DcMYB113 driven by the CaMV 35S promoter had a purple root and petiole, while transgenic 'Kurodagosun' expressing DcMYB113 driven by its own promoter had a purple root and nonpurple petiole, suggesting that root-specific expression of DcMYB113 was determined by its promoter. DcMYB113 could activate the expression of DcbHLH3 and structural genes related to anthocyanin biosynthesis. DcUCGXT1 and DcSAT1, which were confirmed to be responsible for anthocyanins glycosylation and acylation, respectively, were also activated by DcMYB113. The WGCNA identified several genes co-expressed with anthocyanin biosynthesis and the results indicated that DcMYB113 may regulate anthocyanin transport. Our findings provide insight into the molecular mechanism underlying root-specific anthocyanin biosynthesis and further modification in carrot and even other root crops.
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Affiliation(s)
- Zhi‐Sheng Xu
- State Key Laboratory of Crop Genetics and Germplasm EnhancementMinistry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East ChinaCollege of HorticultureNanjing Agricultural UniversityNanjingChina
| | - Qing‐Qing Yang
- State Key Laboratory of Crop Genetics and Germplasm EnhancementMinistry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East ChinaCollege of HorticultureNanjing Agricultural UniversityNanjingChina
| | - Kai Feng
- State Key Laboratory of Crop Genetics and Germplasm EnhancementMinistry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East ChinaCollege of HorticultureNanjing Agricultural UniversityNanjingChina
| | - Xiao Yu
- State Key Laboratory of Crop Genetics and Germplasm EnhancementMinistry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East ChinaCollege of HorticultureNanjing Agricultural UniversityNanjingChina
| | - Ai‐Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm EnhancementMinistry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East ChinaCollege of HorticultureNanjing Agricultural UniversityNanjingChina
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CORREA MARIANAG, COUTO JESSICAS, TRINDADE BRUNOB, ABREU JOELP, NAKAJIMA VANIAM, OLIVEIRA FELIPEL, FARAH ADRIANA, TEODORO ANDERSONJ. Antiproliferative effect of guava fruit extracts in MDA-MB-435 and MCF-7 human breast cancer cell lines. ACTA ACUST UNITED AC 2020; 92:e20191500. [DOI: 10.1590/0001-3765202020191500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 02/11/2020] [Indexed: 01/11/2023]
Affiliation(s)
| | | | | | - JOEL P. ABREU
- Universidade Federal do Estado do Rio de Janeiro, Brazil
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Phytochemicals in Daucus carota and Their Health Benefits-Review Article. Foods 2019; 8:foods8090424. [PMID: 31546950 PMCID: PMC6770766 DOI: 10.3390/foods8090424] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/07/2019] [Accepted: 09/16/2019] [Indexed: 12/17/2022] Open
Abstract
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.
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Soares GR, de Moura CFG, Silva MJD, Vilegas W, Santamarina AB, Pisani LP, Estadella D, Ribeiro DA. Protective effects of purple carrot extract (Daucus carota) against rat tongue carcinogenesis induced by 4-nitroquinoline 1-oxide. Med Oncol 2018; 35:54. [DOI: 10.1007/s12032-018-1114-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 03/07/2018] [Indexed: 01/02/2023]
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Ma Y, Hou C, Li D, Huo D. The effect and evidence of ethanol content on the stability of anthocyanins from purple‐fleshed sweet potato. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13484] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yi Ma
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of BioengineeringSichuan University of Science and Engineering Zigong 643000 P.R. China
| | - Chang‐Jun Hou
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
| | - Dan Li
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
| | - Dan‐Qun Huo
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
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Black carrot ( Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.004] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Agcam E, Akyıldız A, Balasubramaniam VM. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chem 2017; 237:461-470. [PMID: 28764021 DOI: 10.1016/j.foodchem.2017.05.098] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 05/16/2017] [Accepted: 05/17/2017] [Indexed: 12/13/2022]
Abstract
A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-glucoside-ferrulic acid (C3XGGF, 60.85-74.22mg/L) as the most abundant anthocyanin compound, followed by cyanidin-3-xyloside-galactoside (C3XG, 49.56-70.12mg/L). The response surface models predicted that if extraction conditions were conducted at 183.1J/g energy density and 50°C, the yield of various anthocyanin compounds would be maximized from the black carrot pomace. Response surface models were developed correlating anthocyanin yield with ultrasonication treatment parameters. The study showed the synergy of combining ultrasonication and temperature for the extraction of anthocyanin pigments from black carrot pomace. Results of the study also further demonstrate the potential of ultrasonication technology as a tool for the extraction of valuable components waste products from fruits and vegetables juice industry.
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Affiliation(s)
- E Agcam
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
| | - A Akyıldız
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - V M Balasubramaniam
- Department of Food Science and Technology, Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, USA
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Yılmaz FM, Ersus Bilek S. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13426] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatih Mehmet Yılmaz
- Food Engineering Department; Adnan Menderes University; Efeler Aydın 09010 Turkey
| | - Seda Ersus Bilek
- Food Engineering Department; Ege University; Bornova İzmir 35100 Turkey
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Barba-Espín G, Glied S, Crocoll C, Dzhanfezova T, Joernsgaard B, Okkels F, Lütken H, Müller R. Foliar-applied ethephon enhances the content of anthocyanin of black carrot roots (Daucus carota ssp. sativus var. atrorubens Alef.). BMC PLANT BIOLOGY 2017; 17:70. [PMID: 28376712 PMCID: PMC5381149 DOI: 10.1186/s12870-017-1021-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 03/29/2017] [Indexed: 05/21/2023]
Abstract
BACKGROUND Black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) constitute a valuable source of anthocyanins, which are used as natural red, blue and purple food colourants. Anthocyanins and phenolic compounds are specialised metabolites, accumulation of which often requires elicitors, which act as molecular signals in plant stress responses. In the present study, ethephon, an ethylene-generating compound was explored as enhancer of anthocyanin and phenolic contents during growth of 'Deep Purple' black carrots. The effects of ethephon on several parameters were investigated, and the expression of biosynthetic anthocyanin genes was studied during growth and anthocyanin accumulation. RESULTS Roots of ethephon-treated carrot plants exhibited an increase in anthocyanin content of approximately 25%, with values ranging from 2.25 to 3.10 mg g-1 fresh weight, compared with values ranging from 1.50 to 1.90 mg g-1 fresh weight in untreated roots. The most rapid accumulation rate for anthocyanins, phenolic compounds, soluble solids and dry matter was observed between 10 and 13 weeks after sowing in both untreated and ethephon-treated carrots. The differences in anthocyanin contents between untreated and treated carrots increased for several weeks after the ethephon treatment was terminated. Five cyanidin-based anthocyanin forms were identified, with variable relative abundance values detected during root growth. Overall, the expression of the anthocyanin biosynthetic genes analysed (PAL1, PAL3, F3H1, DFR1, LDOX2) increased in response to ethephon treatment, as did the expression of the MYB1 transcription factor, which is associated with activation of the phenylpropanoid pathway under stress conditions. In addition, a correlation was proposed between ethylene and sugar contents and the induction of anthocyanin synthesis. CONCLUSIONS This study presents a novel method for enhancing anthocyanin content in black carrots. This finding is of economic importance as increased pigment concentration per unit of biomass implies improved profitability parameters in food colour production. We provide new insight into the accumulation patterns of the different cyanidin-based anthocyanins and phenolic compounds during root growth. Moreover, we show that enhanced anthocyanin content in ethephon-treated carrots is accompanied by increased expression of anthocyanin biosynthetic genes.
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Affiliation(s)
- Gregorio Barba-Espín
- Section for Crop Sciences, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Hoejbakkegaard Alle 9-13, 2630 Taastrup, Denmark
| | - Stephan Glied
- Section for Crop Sciences, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Hoejbakkegaard Alle 9-13, 2630 Taastrup, Denmark
| | - Christoph Crocoll
- DynaMo Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark
| | - Tsaneta Dzhanfezova
- Natural Colors Division, Chr. Hansen A/S, Agern Allé 24, 2970 Hørsholm, Denmark
| | - Bjarne Joernsgaard
- Natural Colors Division, Chr. Hansen A/S, Agern Allé 24, 2970 Hørsholm, Denmark
| | - Finn Okkels
- Natural Colors Division, Chr. Hansen A/S, Agern Allé 24, 2970 Hørsholm, Denmark
| | - Henrik Lütken
- Section for Crop Sciences, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Hoejbakkegaard Alle 9-13, 2630 Taastrup, Denmark
| | - Renate Müller
- Section for Crop Sciences, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Hoejbakkegaard Alle 9-13, 2630 Taastrup, Denmark
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Xu ZS, Feng K, Que F, Wang F, Xiong AS. A MYB transcription factor, DcMYB6, is involved in regulating anthocyanin biosynthesis in purple carrot taproots. Sci Rep 2017; 7:45324. [PMID: 28345675 PMCID: PMC5366895 DOI: 10.1038/srep45324] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 02/23/2017] [Indexed: 11/09/2022] Open
Abstract
Carrots are widely grown and enjoyed around the world. Purple carrots accumulate rich anthocyanins in the taproots, while orange, yellow, and red carrots accumulate rich carotenoids in the taproots. Our previous studies indicated that variation in the activity of regulatory genes may be responsible for variations in anthocyanin production among various carrot cultivars. In this study, an R2R3-type MYB gene, designated as DcMYB6, was isolated from a purple carrot cultivar. In a phylogenetic analysis, DcMYB6 was grouped into an anthocyanin biosynthesis-related MYB clade. Sequence analyses revealed that DcMYB6 contained the conserved bHLH-interaction motif and two atypical motifs of anthocyanin regulators. The expression pattern of DcMYB6 was correlated with anthocyanin production. DcMYB6 transcripts were detected at high levels in three purple carrot cultivars but at much lower levels in six non-purple carrot cultivars. Overexpression of DcMYB6 in Arabidopsis led to enhanced anthocyanin accumulation in both vegetative and reproductive tissues and upregulated transcript levels of all seven tested anthocyanin-related structural genes. Together, these results show that DcMYB6 is involved in regulating anthocyanin biosynthesis in purple carrots. Our results provide new insights into the regulation of anthocyanin synthesis in purple carrot cultivars.
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Affiliation(s)
- Zhi-Sheng Xu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Kai Feng
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Feng Que
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Feng Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Ai-Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
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Nayak PK, Rayaguru K, Radha Krishnan K. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1404-1411. [PMID: 27378435 DOI: 10.1002/jsfa.7878] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/23/2016] [Accepted: 06/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In the present work, the effect of high pressure processing (HPP) on the quality parameters (pH, °Brix, total acidity, viscosity, colour, antioxidant activity, total phenols, total flavonoids, microbial flora, and sensory analysis) of elephant apple (Dillenia indica) juice was investigated. The juice samples were analysed periodically (0, 1, 2, 5, 10, 20, 30, 40, 50 and 60 days) during 60 days of storage period and results were compared with thermally processed as well as with untreated (fresh juice) samples. RESULTS Slight variations had been observed in the quality parameters like pH, °Brix and total acidity. Other parameters like colour values, antioxidant activity, total phenols and total flavonoids were varied significantly (P < 0.05) in between the treated (HPP and thermal) and untreated juice samples. The microbial counts of the HPP treated samples were lower than the other samples. Sensory results also showed similar results to those of the other analyses that the treated samples were better for consumption rather than the untreated samples. The shelf-life of the HPP processed elephant apple juice was established as 60 days at 4 °C. CONCLUSION This study showed that application of HPP effectively maintained quality attributes and extended shelf life of the elephant apple juice. It may be suggested that application of HPP could be considered for commercial application during storage and marketing. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Prakash Kumar Nayak
- Department of FET, Central Institute of Technology, Kokrajhar, Assam, 783370, India
- Centre of Food Sc. and Tech., Sambalpur University, Burla, 768017, India
| | - Kalpana Rayaguru
- Department of AgFE, CAET, OUAT, Bhubaneswar, Odisha, 751001, India
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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Olejnik A, Kowalska K, Kidoń M, Czapski J, Rychlik J, Olkowicz M, Dembczyński R. Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cells. Food Funct 2016; 7:557-64. [PMID: 26613574 DOI: 10.1039/c5fo00890e] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This study was designed to evaluate the anti-inflammatory effects of purple carrot anthocyanins (PCA) with respect to gut inflammation, simulated in a co-culture system consisting of intestinal epithelial Caco-2 cells and RAW264.7 macrophages. The obtained results indicated that PCA extract down-regulates the mRNA expression of proinflammatory interleukins Il-1β (↓91%) and Il-6 (↓69%) as well as inflammatory mediators, such as cyclooxygenase-2 (Cox-2) and inducible nitric oxide synthase (iNos), in lipopolysaccharide-activated RAW264.7 cells. The decrease in the generation of prostaglandin E2 (↓48%) and nitric oxide (↓26%) was observed as a result of the inhibition of Cox-2 (↓25%) and iNos (↓12%) mRNA expressions, respectively. Moreover, the PCA reduced mRNA expression (↓40%) and production (↓17%) of IL-8 in intestinal cells. The anti-inflammatory effect of PCA was contributed to the protection of the intestinal barrier, which was disrupted upon the stimulation of macrophages. These findings may provide preliminary justification for the use of PCA in further studies focused on the prevention and therapy supporting the conventional treatment of inflammatory bowel diseases.
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Affiliation(s)
- Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Katarzyna Kowalska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Marcin Kidoń
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Janusz Czapski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Joanna Rychlik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Mariola Olkowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
| | - Radosław Dembczyński
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
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Strugała P, Dudra A, Gabrielska J. Interaction between Mimic Lipid Membranes and Acylated and Nonacylated Cyanidin and Its Bioactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7414-7422. [PMID: 27624410 DOI: 10.1021/acs.jafc.6b03066] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
We investigated the effects of acylated cyanidin-3-O-β-(6″-O-E-p-coumaroyl-sambubioside)-5-O-β-glucoside (C3-cs-5G) and nonacylated cyanidin, cyanidin-3,5-di-O-β-glucoside (C3,5G) and cyanidin-3-O-β-glucoside (C3G), on cell-mimic membranes (MM) that reflected the membrane lipid composition of tumor cells. The relationship between structural derivatives of cyanidin (Cy-d), membrane interactivity, their antioxidant activity, and interaction with albumin were characterized. Studies showed that Cy-d caused an increase in packing order mainly in the hydrophilic region of the membranes. Cy-d have shown high antioxidant activity against liposome oxidation induced by AAPH and ability to bind to albumin through a static quenching mechanism. The results showed that glycosylation number and the presence of aromatic acid attached to sugars affected the membrane properties, according to the sequence C3-cs-5G > C3,5G > C3G. It can be stated that Cy-d in the process of interaction with MM caused a rigidifying effect, which is fundamental for understanding their anticancer and antioxidant activity and is one of the possible pharmaceutical mechanisms.
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Affiliation(s)
- Paulina Strugała
- Department of Physics and Biophysics, Wrocław University of Environmental and Life Sciences , C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Anna Dudra
- Department of Physics and Biophysics, Wrocław University of Environmental and Life Sciences , C.K. Norwida 25, 50-375 Wrocław, Poland
| | - Janina Gabrielska
- Department of Physics and Biophysics, Wrocław University of Environmental and Life Sciences , C.K. Norwida 25, 50-375 Wrocław, Poland
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Ma Y, Hou CJ, Wu HX, Fa HB, Li JJ, Shen CH, Li D, Huo DQ. Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation. J Microencapsul 2016; 33:554-562. [PMID: 27686628 DOI: 10.1080/02652048.2016.1223201] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this work, maltodextrin-grafted-cinnamic acid (MD-g-CA) was synthesised and used as wall material to improve the stability of purple sweet potato anthocyanins (PSPa) via microencapsualtion. MD-g-CA was prepared through esterification in a two-step convenient synthesis procedure and characterised using infra-red (IR) spectroscopy. The IR data indicated the typical ester carbonyl stretching at around 1721 cm-1. Moreover, MD-g-CA could give about 40% inhibition of DPPH radical and present excellent UV-absorption, which were notably better than that of native MD. Maltodextrin (MD) and MD-g-CA were used to prepare PSPa microcapsules by spray drying. The stability of PSPa was evaluated by UV-Vis analysis. The microcapsules produced by MD-g-CA showed a spheres-like appearance with some cracks. Storage tests revealed that the degradation rate of PSPa embedded by MD-g-CA was much lower than that of free PSPa under the same condition. Thus, MD-g-CA could be used as an effective wall material to improve stability of anthocyanins.
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Affiliation(s)
- Yi Ma
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China.,b Liquor making biology technology and application of key laboratory of Sichuan province , College of Bioengineering, Sichuan University of Science and Engineering , Zigong , P.R. China
| | - Chang-Jun Hou
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Hui-Xiang Wu
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Huan-Bao Fa
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Jun-Jie Li
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Cai-Hong Shen
- c National Engineering Research Centre of Solid-State Brewing , Luzhou Laojiao Group Co.Ltd , Luzhou , Sichuan , P.R. China
| | - Dan Li
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
| | - Dan-Qun Huo
- a Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering , Chongqing University , Chongqing , P.R. China
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Li X, Zhang Y, Yuan Y, Sun Y, Qin Y, Deng Z, Li H. Protective Effects of Selenium, Vitamin E, and Purple Carrot Anthocyanins on D-Galactose-Induced Oxidative Damage in Blood, Liver, Heart and Kidney Rats. Biol Trace Elem Res 2016; 173:433-42. [PMID: 27025718 DOI: 10.1007/s12011-016-0681-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 03/16/2016] [Indexed: 12/12/2022]
Abstract
The present study was performed to investigate the protective effects of selenium (Se), vitamin E (Vit E) and anthocyanins from purple carrots and their combination against the oxidative stress induced by D-galactose in rats. A total of 80 male rats were equally divided into 11 groups, one of which acted as control (I) just receiving intraperitoneal injections of physiological saline. The remaining ten groups (II-XI) were intraperitoneally injected with D-galactose at a dose of 400 mg kg(-1) body weight (BW) per day for 42 consecutive days. Rats in groups III-XI were treated with antioxidants via gavage per day as follows: group III: Se-methylselenocysteine (SeMSC), IV: Se as sodium selenite (Na2SeO3), V: Se-enriched yeast (SeY), VI: Vit E as α-tocopherol acetate, VII: anthocyanin from purple carrots (APC), VIII: APC + Vit E, IX: SeMSC + APC+ Vit E, X: Na2SeO3 + APC + Vit E, XI: SeY + Ant + Vit E. The results showed that the rats treated with antioxidants (III-XI) showed significant decreases in the levels of malondialdehyde (MDA) and carbonyl protein (PCO) compared with the D-galactose-treated group (II) in the heart, liver, kidneys, and blood. Moreover, there were significant increases in the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), glutathione (GSH) concentration, and total antioxidant capacity (T-AOC) in the heart, liver, kidneys, and blood of antioxidant-treated animals (III-XI) than those in control group (I). In addition, the combined treatments of two or three antioxidants showed greater antioxidant activities than those of individual treatments, suggesting the synergistic antioxidant effects of Se, Vit E, and APC. In conclusion, all the antioxidants exhibited protective effects against D-galactose-induced oxidative damage in rats, and these antioxidants showed a synergistic effect.
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Affiliation(s)
- Xia Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
| | - Yunlong Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
| | - Yuan Yuan
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
| | - Yan Qin
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, 330031, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, 330047, China.
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Green Extraction Processes Focusing on Maximization of Black Carrot Anthocyanins along with Cytotoxic Activities. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0599-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Leong SY, Oey I, Burritt DJ. Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H 2 O 2 -induced oxidative damage. Food Chem 2016; 196:654-64. [DOI: 10.1016/j.foodchem.2015.09.104] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 08/13/2015] [Accepted: 09/29/2015] [Indexed: 01/19/2023]
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Değirmencioğlu N, Gurbuz O, Şahan Y. The Monitoring, Via an In vitro
Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae
and Saccharomyces boulardii. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing; Bandırma Vocational High School, Bandırma Onyedi Eylül University; Balıkesir Turkey
| | - Ozan Gurbuz
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Yasemin Şahan
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
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35
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Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2639-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Olejnik A, Rychlik J, Kidoń M, Czapski J, Kowalska K, Juzwa W, Olkowicz M, Dembczyński R, Moyer MP. Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.080] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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Zhang M, Pan LJ, Jiang ST, Mo YW. Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2015.1079589] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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Panda SK, Panda SH, Swain MR, Ray RC, Kayitesi E. Anthocyanin-Rich Sweet Potato (I
pomoea batatas
L.) Beer: Technology, Biochemical and Sensory Evaluation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12569] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sandeep K. Panda
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Smita H. Panda
- Department of Zoology; North Orissa University; Baripada Orissa India
| | - Manas R. Swain
- Department of Biotechnology; Indian Institute of Technology; Chennai Tamil Nadu India
| | - Ramesh C. Ray
- ICAR - Central Tuber Crops Research Institute (Regional Centre); Bhubaneswar Odisha India
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
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Cavagnaro PF, Iorizzo M, Yildiz M, Senalik D, Parsons J, Ellison S, Simon PW. A gene-derived SNP-based high resolution linkage map of carrot including the location of QTL conditioning root and leaf anthocyanin pigmentation. BMC Genomics 2014; 15:1118. [PMID: 25514876 PMCID: PMC4378384 DOI: 10.1186/1471-2164-15-1118] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Accepted: 12/11/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Purple carrots accumulate large quantities of anthocyanins in their roots and leaves. These flavonoid pigments possess antioxidant activity and are implicated in providing health benefits. Informative, saturated linkage maps associated with well characterized populations segregating for anthocyanin pigmentation have not been developed. To investigate the genetic architecture conditioning anthocyanin pigmentation we scored root color visually, quantified root anthocyanin pigments by high performance liquid chromatography in segregating F2, F3 and F4 generations of a mapping population, mapped quantitative trait loci (QTL) onto a dense gene-derived single nucleotide polymorphism (SNP)-based linkage map, and performed comparative trait mapping with two unrelated populations. RESULTS Root pigmentation, scored visually as presence or absence of purple coloration, segregated in a pattern consistent with a two gene model in an F2, and progeny testing of F3-F4 families confirmed the proposed genetic model. Purple petiole pigmentation was conditioned by a single dominant gene that co-segregates with one of the genes conditioning root pigmentation. Root total pigment estimate (RTPE) was scored as the percentage of the root with purple color.All five anthocyanin glycosides previously reported in carrot, as well as RTPE, varied quantitatively in the F2 population. For the purpose of QTL analysis, a high resolution gene-derived SNP-based linkage map of carrot was constructed with 894 markers covering 635.1 cM with a 1.3 cM map resolution. A total of 15 significant QTL for all anthocyanin pigments and for RTPE mapped to six chromosomes. Eight QTL with the largest phenotypic effects mapped to two regions of chromosome 3 with co-localized QTL for several anthocyanin glycosides and for RTPE. A single dominant gene conditioning anthocyanin acylation was identified and mapped.Comparative mapping with two other carrot populations segregating for purple color indicated that carrot anthocyanin pigmentation is controlled by at least three genes, in contrast to monogenic control reported previously. CONCLUSIONS This study generated the first high resolution gene-derived SNP-based linkage map in the Apiaceae. Two regions of chromosome 3 with co-localized QTL for all anthocyanin pigments and for RTPE, largely condition anthocyanin accumulation in carrot roots and leaves. Loci controlling root and petiole anthocyanin pigmentation differ across diverse carrot genetic backgrounds.
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Affiliation(s)
- Pablo F Cavagnaro
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
- />CONICET, Facultad de Ciencias Agrarias – Universidad Nacional de Cuyo, and INTA E.E.A. La Consulta, Ex Ruta 40. km 96, La Consulta CC 8, Mendoza, 5567 Argentina
| | - Massimo Iorizzo
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
| | - Mehtap Yildiz
- />Department of Agricultural Biotechnology, Faculty of Agriculture, Yuzuncu Yil University, 65080 Van, Turkey
| | - Douglas Senalik
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
- />USDA-Agricultural Research Service, Vegetable Crops Unit, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
| | - Joshua Parsons
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
| | - Shelby Ellison
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
| | - Philipp W Simon
- />Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
- />USDA-Agricultural Research Service, Vegetable Crops Unit, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706 USA
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Koley TK, Singh S, Khemariya P, Sarkar A, Kaur C, Chaurasia S, Naik P. Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Algarra M, Fernandes A, Mateus N, de Freitas V, Esteves da Silva JC, Casado J. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.11.005] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Sevimli-Gur C, Cetin B, Akay S, Gulce-Iz S, Yesil-Celiktas O. Extracts from black carrot tissue culture as potent anticancer agents. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:293-298. [PMID: 23828497 DOI: 10.1007/s11130-013-0371-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Black carrots contain anthocyanins possessing enhanced physiological activities. Explants of young black carrot shoots were cultured in Murashige and Skoog (MS) medium for callus initiation and were transferred to new MS medium supplemented with four different combinations of 2,4-dichlorophenoxyacetic acid and kinetin. Subsequently, the lyophilized calli and black carrot harvested from fields were subjected to ultrasound extraction with ethanol at a ratio of 1:15 (w:v). Obtained extracts were applied to various human cancer cell lines including MCF-7 SK-BR-3 and MDA-MB-231 (human breast adenocarcinomas), HT-29 (human colon adenocarcinoma), PC-3 (human prostate adenocarcinoma), Neuro 2A (Musmusculus neuroblastoma) cancer cell lines and VERO (African green monkey kidney) normal cell line by MTT assay. The highest cytotoxic activity was achieved against Neuro-2A cell lines exhibiting viability of 38-46% at 6.25 μg/ml concentration for all calli and natural extracts. However, a significantly high IC50 value of 170.13 μg/ml was attained in normal cell line VERO indicating that its natural counterpart is an ideal candidate for treatment of brain cancer without causing negative effects to normal healthy cells.
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Affiliation(s)
- Canan Sevimli-Gur
- Department of Biology, Science and Art Faculty, Kocaeli University, Kocaeli, Turkey
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Comarella CG, Sautter CK, Ebert LC, Penna NG. Polifenóis totais e avaliação sensorial de suco de uvas Isabel tratadas com ultrassom. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012005000042] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
O suco de uva no Brasil é um produto amplamente consumido por suas características sensoriais e nutricionais; porém, tratamentos durante o seu processamento podem ocasionar perdas de compostos fenólicos importantes na definição dessas características. O ultrassom é apontado como um possível elicitor desses compostos, visto que o estresse mecânico provocado por cavitação acústica e microagitação estimula respostas de defesa na planta que levam à síntese dessas substâncias. Neste estudo, diferentes densidades de potência (53 e 113 W.cm-2) e tempos de exposição (1, 5 e 10 minutos) de ultrassom foram aplicados em uvas Isabel e seu efeito sobre o conteúdo de polifenóis totais e o aspecto sensorial dos sucos foi avaliado. O ultrassom causou um acréscimo de até 83% no teor de polifenóis totais, melhorando também as características sensoriais dos sucos, tendo sido estes os preferidos pelos provadores.
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Padayachee A, Netzel G, Netzel M, Day L, Zabaras D, Mikkelsen D, Gidley M. Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.082] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Jia N, Xiong YL, Kong B, Liu Q, Xia X. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.01.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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NETZEL MICHAEL, FANNING KENT, NETZEL GABRIELE, ZABARAS DIMITRIOS, KARAGIANIS GLORIA, TRELOAR TONY, RUSSELL DOUGAL, STANLEY ROGER. URINARY EXCRETION OF ANTIOXIDANTS IN HEALTHY HUMANS FOLLOWING QUEEN GARNET PLUM JUICE INGESTION: A NEW PLUM VARIETY RICH IN ANTIOXIDANT COMPOUNDS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00522.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.005] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Cisowska A, Wojnicz D, Hendrich AB. Anthocyanins as Antimicrobial Agents of Natural Plant Origin. Nat Prod Commun 2011. [DOI: 10.1177/1934578x1100600136] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Anthocyanins are particularly abundant in different fruits, especially in berries. The beneficial effects of these compounds for human health have been known from at least the 16th century. Despite the great number of papers devoted to the different biological effects exerted by anthocyanins only a limited number of studies is focused on the antimicrobial activity of these compounds. Anthocyanin content of berry fruits varies from 7.5 mg/100 mg fresh fruit in redcurrant ( Ribes rubum) up to 460 mg/100 g fresh fruit in chokeberry ( Aronia melanocarpa). After consumption, anthocyanins are intensively metabolized, mainly in the intestines and liver. Glucorination, methylation and sulfation are the most typical metabolic reactions. Antimicrobial activity of crude extracts of plant phenolic compounds against human pathogens has been intensively studied to characterize and develop new healthy food ingredients as well as medical and pharmaceutical products. However, there is very little information available about the antimicrobial activity of the pure anthocyanins. In the last part of this review we present the collection of papers describing the anthocyanin profiles of different fruits (mainly berries) and the antimicrobial properties of the identified compounds. Generally, anthocyanins are active against different microbes, however Gram-positive bacteria usually are more susceptible to the anthocyanin action than Gram-negative ones. Mechanisms underlying anthocyanin activity include both membrane and intracellular interactions of these compounds. Antimicrobial activity of berries and other anthocyanin-containing fruits is likely to be caused by multiple mechanisms and synergies because they contain various compounds including anthocyanins, weak organic acids, phenolic acids, and their mixtures of different chemical forms. Therefore, the antimicrobial effect of chemically complex compounds has to be critically analyzed.
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Affiliation(s)
- Agnieszka Cisowska
- Department of Medical Biology and Parasitology, Wrocłtaw Medical University, ul. J. Mikulicza-Radeckiego 9, 50-367 Wrocłtaw, Poland
| | - Dorota Wojnicz
- Department of Medical Biology and Parasitology, Wrocłtaw Medical University, ul. J. Mikulicza-Radeckiego 9, 50-367 Wrocłtaw, Poland
| | - Andrzej B. Hendrich
- Department of Medical Biology and Parasitology, Wrocłtaw Medical University, ul. J. Mikulicza-Radeckiego 9, 50-367 Wrocłtaw, Poland
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Chipurura B, Muchuweti M. Effect of Irradiation and High Pressure Processing Technologies on the Bioactive Compounds and Antioxidant Capacities of Vegetables. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajcn.2010.190.199] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Tiwari BK, Patras A, Brunton N, Cullen PJ, O'Donnell CP. Effect of ultrasound processing on anthocyanins and color of red grape juice. ULTRASONICS SONOCHEMISTRY 2010; 17:598-604. [PMID: 20015673 DOI: 10.1016/j.ultsonch.2009.10.009] [Citation(s) in RCA: 177] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2009] [Revised: 10/20/2009] [Accepted: 10/20/2009] [Indexed: 05/28/2023]
Abstract
Grape juice samples were sonicated with processing variables of amplitude level (24.4-61.0microm) and treatment time (0-10min) at a constant frequency of 20kHz and pulse durations of 5s on and 5s off. A full factorial experimental design with regression modeling was employed to investigate the main effects of amplitude level and treatment time on anthocyanins and color parameters. Significant effects of sonication on major anthocyanins cyanidin-3-O-glucosides (CA), malvanidin-3-O-glucosides (MA) and delphinidin-3-O-glucosides (DA), color values (L*, a*, b*) and color index (CI) were observed. Prediction models were found to be significant (p<0.05) with low standard errors and high coefficients of determination (R(2)). Model predictions for critical quality parameters of anthocyanins (CA; MA; DA), color values (L*, a*, b*), TCD and CI inactivation were closely correlated to the experimental results obtained. Significant retention of anthocyanin content in grape juice was observed for CA (97.5 %); MA (48.2 %) and DA (80.9%) during sonication. CI and other color combinations (L*a*b*, L*a*/b* and L*b*/a*) were found to be strongly correlated with anthocyanin content. This study shows that sonication could be employed for as a preservation technique for fruit juice processing where anthocyanin retention is desired.
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Affiliation(s)
- B K Tiwari
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
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