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Bharadwaj M R S, Prasad B R H, Chaudhari SR. Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses. Food Chem 2024; 454:139748. [PMID: 38805921 DOI: 10.1016/j.foodchem.2024.139748] [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: 03/21/2024] [Revised: 05/01/2024] [Accepted: 05/18/2024] [Indexed: 05/30/2024]
Abstract
This study investigated the relationship between coconut maturity stages and the sugar, amino acid, and mineral profiles of coconut water (CW). Metabolite profiles were analysed using 1H NMR, covering glucose (G), fructose (F), sucrose (S), reducing sugars (RS), total sugars (TS), amino acids, and organic acids. Mineral composition was measured using Microwave Plasma Atomic Emission Spectroscopy (MPAES). The results revealed distinct metabolite and mineral profiles across different maturity stages. Immature CW had high G/F and RS/TS ratios but low S/G ratios. Conversely, mature CW showed decreased G/F and RS/TS ratios but an increase in S/G. Mineral analysis revealed potassium as the predominant mineral in CW, peaking in the youngest stage and declining with maturity. Sodium, magnesium, and calcium showed a similar pattern, with higher concentrations in early than in later stages. The study identifies the age of 9-10 months as optimal stages for selecting tender coconut water.
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Affiliation(s)
- Sanjay Bharadwaj M R
- Department of Plantation Products, Spice and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India
| | - Hari Prasad B R
- Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India
| | - Sachin R Chaudhari
- Department of Plantation Products, Spice and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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2
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Zhou L, Sun X, Yarra R, Iqbal A, Wu Q, Li J, Yang Y. Combined transcriptome and metabolome analysis of sugar and fatty acid of aromatic coconut and non-aromatic coconut in China. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 8:100190. [PMID: 38259870 PMCID: PMC10801327 DOI: 10.1016/j.fochms.2023.100190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/04/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024]
Abstract
Sugar and fatty acid content are among the important factors that contribute to the intensity of flavor in aromatic coconut. Gaining a comprehensive understanding of the sugar and fatty acid metabolites in the flesh of aromatic coconuts, along with identifying the key synthetic genes, is of significant importance for improving the development of desirable character traits in these coconuts. However, the related conjoint analysis of metabolic targets and molecular synthesis mechanisms has not been carried out in aromatic coconut until now. UPLC-MS/MS combined with RNA-Seq were performed in aromatic coconut (AC) and non-aromatic coconut (NAC) meat at 7, 9 and 11 months. The results showed that D-fructose in AC coconut meat was 3.48, 2.56 and 3.45 fold higher than that in NAC coconut meat. Similarly, D-glucose in AC coconut meat was 2.48, 2.25 and 3.91 fold higher than that in NAC coconut meat. The NAC coconut meat showed a 1.22-fold rise in the content of lauric acid compared to the AC coconut meat when it reached 11 months of age. Myristic acid content in NAC coconut meat was 1.47, 1.44 and 1.13 fold higher than that in AC coconut meat. The palmitic acid content in NAC coconut meat was 1.62 and 1.34 fold higher than that in AC coconut meat. The genes SPS, GAE, GALE, GLCAK, UGE, UGDH, FBP, GMLS, PFK, GPI, RHM, ACC, FabF, FatA, FabG, and FabI exhibited a negative correlation with D-fructose (r = -0.81) and D-glucose (r = -0.99) contents, while showing a positive correlation (r = 0.85-0.96) with lauric acid and myristic acid. Furthermore, GALE, GLCAK, FBP, GMLS, and ACC displayed a positive correlation (r = 0.83-0.94) with palmitic acid content. The sugar/organic acid ratio exhibited a positive correlation with SPS, GAE, UGE, FabF, FabZ and FabI.
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Affiliation(s)
- Lixia Zhou
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Rajesh Yarra
- Department of Plant and Agroecosytem Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Amjad Iqbal
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
- Department of Food Science & Technology, Abdul Wali Khan University Mardan, Pakistan
| | - Qiufei Wu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
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3
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Yunindanova MB, Putri SP, Novarianto H, Fukusaki E. Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach. J Biosci Bioeng 2024; 138:44-53. [PMID: 38614830 DOI: 10.1016/j.jbiosc.2024.02.008] [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: 10/18/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 04/15/2024]
Abstract
Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.
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Affiliation(s)
- Mercy Bientri Yunindanova
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Study Program of Agrotechnology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami No. 36A, Jebres, Surakarta City, Central Java 57126, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Hengky Novarianto
- National Research and Innovation Agency (BRIN), Jl. Pingkan Matindas No. 92, Dendengan Dalam, Kec. Tikala, Kota Manado, Sulawesi Utara 95127, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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Patricio Rocha B, de Brito Lopes PL, Oliveira Morais da Silva M, Guimarães Gomes AC, Alonso Buriti FC, Menezes Florêncio I, Rolim Florentino E. Utilization of ripe coconut water in the development of probiotic gelatin. PeerJ 2024; 12:e17502. [PMID: 38952971 PMCID: PMC11216217 DOI: 10.7717/peerj.17502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Accepted: 05/13/2024] [Indexed: 07/03/2024] Open
Abstract
Background Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product. Methods After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out. Results The main minerals in coconut water were potassium (1,932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L- 1), while the pulp had potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), 37 calcium (1.64 g kg-1), and phosphorus (3.32 g kg-1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g-1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg-1, respectively. The coconut pulp had 2.81 g 100 g-1of protein, 1.11 g 100 g-1 of 40 ash, 53% moisture, and 5.81 g 100 g-1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g-1 that remained viable during the 21-day storage, reaching 8.51 CFU g-1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g-1. The centesimal composition of the product showed 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture, and 5.37g 100 g-1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.
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Affiliation(s)
- Beatriz Patricio Rocha
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
| | | | - Miqueas Oliveira Morais da Silva
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
| | - Ana Catarina Guimarães Gomes
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
| | - Flávia Carolina Alonso Buriti
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
| | - Isanna Menezes Florêncio
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
| | - Eliane Rolim Florentino
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil
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Shen X, Niu X, Yang Y, Yang D, Li J, Yu F, Sun X, Meng X. Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa. Food Chem 2024; 439:138035. [PMID: 38039614 DOI: 10.1016/j.foodchem.2023.138035] [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: 07/28/2023] [Revised: 11/03/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
Ceratocystis paradoxa is a major cause of postharvest disease in tender coconuts worldwide. We conducted a comprehensive study using widely targeted metabolomics, electronic tongue (E-tongue), and electronic nose (E-nose) analyses to investigate the impacts of C. paradoxa invasion on the quality of tender coconut water (TCW) from fresh control (FC), uninoculated (UN), skin-inoculated (SI), and deep-inoculated (DI) nuts. DI exhibited significantly higher taste indicators associated with bitterness, saltiness, astringency aftertaste, and bitter aftertaste, as well as odor sensor values related to various compounds such as long-chain alkanes, hydrides, methane, organic sulfides, etc. Invasion of C. paradoxa into the endosperm altered the flavor characteristics of TCW mainly through the modulation of carbohydrate and secondary metabolite pathways. Furthermore, significant correlations were observed between the differentially expressed flavorful metabolites and the sensor indicators of the E-nose and E-tongue. These findings offer valuable insights into understanding the impact of C. paradoxa infection on coconuts.
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Affiliation(s)
- Xiaojun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiaoqing Niu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China.
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Dejie Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Fengyu Yu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiuli Meng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
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Li J, Wang F, Sayed MA, Shen X, Zhou L, Liu X, Sun X, Chen S, Wu Y, Lu L, Gong S, Iqbal A, Yang Y. Integrated transcriptomic and metabolomic data reveal the cold stress responses molecular mechanisms of two coconut varieties. FRONTIERS IN PLANT SCIENCE 2024; 15:1353352. [PMID: 38689842 PMCID: PMC11058665 DOI: 10.3389/fpls.2024.1353352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Accepted: 03/29/2024] [Indexed: 05/02/2024]
Abstract
Among tropical fruit trees, coconut holds significant edible and economic importance. The natural growth of coconuts faces a challenge in the form of low temperatures, which is a crucial factor among adverse environmental stresses impacting their geographical distribution. Hence, it is essential to enhance our comprehension of the molecular mechanisms through which cold stress influences various coconut varieties. We employed analyses of leaf growth morphology and physiological traits to examine how coconuts respond to low temperatures over 2-hour, 8-hour, 2-day, and 7-day intervals. Additionally, we performed transcriptome and metabolome analyses to identify the molecular and physiological shifts in two coconut varieties displaying distinct sensitivities to the cold stress. As the length of cold stress extended, there was a prominent escalation within the soluble protein (SP), proline (Pro) concentrations, the activity of peroxidase (POD) and superoxide dismutase (SOD) in the leaves. Contrariwise, the activity of glutathione peroxidase (GSH) underwent a substantial reduction during this period. The widespread analysis of metabolome and transcriptome disclosed a nexus of genes and metabolites intricately cold stress were chiefly involved in pathways centered around amino acid, flavonoid, carbohydrate and lipid metabolism. We perceived several stress-responsive metabolites, such as flavonoids, carbohydrates, lipids, and amino acids, which unveiled considerably, lower in the genotype subtle to cold stress. Furthermore, we uncovered pivotal genes in the amino acid biosynthesis, antioxidant system and flavonoid biosynthesis pathway that presented down-regulation in coconut varieties sensitive to cold stress. This study broadly enriches our contemporary perception of the molecular machinery that contributes to altering levels of cold stress tolerance amid coconut genotypes. It also unlocks several unique prospects for exploration in the areas of breeding or engineering, aiming to identifying tolerant and/or sensitive coconut varieties encompassing multi-omics layers in response to cold stress conditions.
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Affiliation(s)
- Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Fangyuan Wang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Md. Abu Sayed
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - XiaoJun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Lixia Zhou
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Xiaomei Liu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Shuangyan Chen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
- School of Tropical Crops, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yi Wu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Lilan Lu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Shufang Gong
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
| | - Amjad Iqbal
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
- Department of Food Science & Technology, Abdul Wali Khan University Mardan, Mardan, Pakistan
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China
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Ran Z, Li Z, Xiao X, Yan C, An M, Chen J, Tang M. Extensive targeted metabolomics analysis reveals the identification of major metabolites, antioxidants, and disease-resistant active pharmaceutical components in Camellia tuberculata (Camellia L.) seeds. Sci Rep 2024; 14:8709. [PMID: 38622262 PMCID: PMC11018803 DOI: 10.1038/s41598-024-58725-0] [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: 10/19/2023] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
Sect. tuberculata plant belongs to the Camellia genus and is named for the "tuberculiform protuberance on the surface of the ovary and fruit". It is a species of great ornamental value and potential medicinal value. However, little has been reported on the metabolites of C. tuberculata seeds. Therefore, this study was conducted to investigate the metabolites of C. tuberculata seeds based on UPLC/ESI-Q TRAP-MS/MS with extensively targeted metabolomics. A total of 1611 metabolites were identified, including 107 alkaloids, 276 amino acids and derivatives, 283 flavonoids, 86 lignans and coumarins, 181 lipids, 68 nucleotides and derivatives, 101 organic acids, 190 phenolic acids, 10 quinones, 4 steroids, 17 tannins, 111 terpenoids, and 177 other metabolites. We compared the different metabolites in seeds between HKH, ZM, ZY, and LY. The 1311 identified different metabolites were classified into three categories. Sixty-three overlapping significant different metabolites were found, of which lignans and coumarins accounted for the largest proportion. The differentially accumulated metabolites were enriched in different metabolic pathways between HKH vs. LY, HKH vs. ZM, HKH vs. ZY, LY vs. ZY, ZM vs. LY and ZM vs. ZY, with the most abundant metabolic pathways being 4, 2, 4, 7, 7 and 5, respectively (p < 0.05). Moreover, among the top 20 metabolites in each subgroup comparison in terms of difference multiplicity 7, 8 and 13. ZM and ZY had the highest phenolic acid content. Ninety-six disease-resistant metabolites and 48 major traditional Chinese medicine agents were identified based on seven diseases. The results of this study will not only lead to a more comprehensive and in-depth understanding of the metabolic properties of C. tuberculata seeds, but also provide a scientific basis for the excavation and further development of its medicinal value.
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Affiliation(s)
- Zhaohui Ran
- College of Forestry, Guizhou University, Guiyang, China
| | - Zhi Li
- College of Forestry, Guizhou University, Guiyang, China.
- Biodiversity and Nature Conservation Research Center, Guizhou University, Guiyang, China.
| | - Xu Xiao
- College of Forestry, Guizhou University, Guiyang, China
| | - Chao Yan
- College of Forestry, Guizhou University, Guiyang, China
| | - Mingtai An
- College of Forestry, Guizhou University, Guiyang, China
- Biodiversity and Nature Conservation Research Center, Guizhou University, Guiyang, China
| | - Juyan Chen
- Guizhou Academy of Forestry Sciences, Guiyang, China
| | - Ming Tang
- College of Forestry, Jiangxi Agricultural University, Nanchang, China.
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8
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Shen X, Xiong F, Niu X, Gong S, Sun X, Xiao Y, Yang Y, Chen F. Molecular mechanism of quality changes in solid endosperm of tender coconut during room temperature storage based on transcriptome and metabolome. Food Chem 2024; 436:137615. [PMID: 37837686 DOI: 10.1016/j.foodchem.2023.137615] [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: 09/28/2022] [Revised: 08/12/2023] [Accepted: 09/27/2023] [Indexed: 10/16/2023]
Abstract
Tender coconut (TC) is popular around the world. Postharvest storage of TC leads to a decline in its appearance quality and flavor in both liquid endosperm (LE) and solid endosperm (SE). While LE is the most consumed part and remains in a liquid state, SE is the only cellular tissue directly connected to LE and may be the main contributor to flavor deterioration during storage. This study focused on investigating SE changes during TC storage at 25 °C using computed tomographic technology, transcriptome and metabolome analyses. The results showed increased thickness and density, elevated protein and fat contents, and decreased reducing and soluble sugars in SE of TC during storage. Integrated transcriptome and metabolome analysis revealed that these changes were mainly associated with the gene transcription levels involved in amino acid, carbohydrate and lipid metabolisms, along with specific metabolites. These findings offer valuable insights for controlling TC quality during storage.
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Affiliation(s)
- Xiaojun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoqing Niu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Shufang Gong
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Yong Xiao
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
| | - Fusheng Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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9
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Azrita A, Syandri H, Aryani N, Mardiah A. Effect of feed enriched by products formulated from coconut water, palm sap sugar, and mushroom on the chemical composition of feed and carcass, growth performance, body indices, and gut micromorphology of giant gourami, Osphronemus goramy (Lacepède, 1801), juveniles. F1000Res 2023; 12:140. [PMID: 37822317 PMCID: PMC10562794 DOI: 10.12688/f1000research.124706.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 09/05/2023] [Indexed: 01/08/2024] Open
Abstract
Background: Giant gourami, Osphronemus goramy is the most important freshwater fish species produced by aquaculture in Indonesia. This study aimed to the effects of various newly formulated products on the amino acid composition of the diet and whole-body carcass, and to analyse the growth coefficient, body indices, and gut micromorphology. Methods: One hundred gram of palm sap sugar was cooked in 1.1 litre of fresh water for fifteen minutes, to create 1 litre of 11% palm sap sugar solution (after some of it had been boiled off). Two litres of coconut water were then mixed with the litre of palm sugar solution. One litre of this product was added in turn to 2 g of Aspergillus niger (CP2), 2 g of Rhizopus oligosporus (CP3), and 2 g of Saccharomyces cerevisiae (CP4), while freshwater was used as a control (labeled CP1). Aquafeed was added to CP1, CP2, CP3, and CP4, to make diets labeled KP1, KP2, KP3, and KP4. The dosage was 150 ml/kg of feed. Juvenile giant gourami (initial weight 50±0.25 g and length 13.2±0.07 cm) were reared in triplicate net frames (2×1×1 m; water volume 1.5 m 3) in a freshwater concrete pond with a stocking density of 30 juveniles/net. Results: The results supported our hypothesis that different product formulations have a significant effect (P < 0.05) on aquafeed nutrition and the whole-body carcass, growth coefficient, feed utilization, body indices, and gut micromorphology of giant gourami juveniles. The thermal growth coefficient strongly correlated with the daily growth coefficient (r 2 = 92%), condition factor (r 2 = 77%), protein efficiency ratio (r 2 = 75%), while a moderate relationship with the feed intake ( r 2 = 69%). Conclusions: Diet KP3 contains higher total amino acids in diets and carcasses and leads to feed efficiency and better growth for giant gourami.
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Affiliation(s)
- Azrita Azrita
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Bung Hatta, Padang, West Sumatera, 25113, Indonesia
| | - Hafrijal Syandri
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Bung Hatta, Padang, West Sumatera, 25113, Indonesia
| | - Netti Aryani
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru, 28293, Indonesia
| | - Ainul Mardiah
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Nahdlatul Ulama, Padang, West Sumatera, 25118, Indonesia
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Azrita A, Syandri H, Aryani N, Mardiah A. Effect of feed enriched by products formulated from coconut water, palm sap sugar, and mushroom on the chemical composition of feed and carcass, growth performance, body indices, and gut micromorphology of giant gourami, Osphronemus goramy (Lacepède, 1801), juveniles. F1000Res 2023; 12:140. [PMID: 37822317 PMCID: PMC10562794 DOI: 10.12688/f1000research.124706.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 09/05/2023] [Indexed: 10/13/2023] Open
Abstract
Background: Giant gourami, Osphronemus goramy is the most important freshwater fish species produced by aquaculture in Indonesia. This study aimed to the effects of various newly formulated products on the amino acid composition of the diet and whole-body carcass, and to analyse the growth coefficient, body indices, and gut micromorphology. Methods: One hundred gram of palm sap sugar was cooked in 1.1 litre of fresh water for fifteen minutes, to create 1 litre of 11% palm sap sugar solution (after some of it had been boiled off). Two litres of coconut water were then mixed with the litre of palm sugar solution. One litre of this product was added in turn to 2 g of Aspergillus niger (CP2), 2 g of Rhizopus oligosporus (CP3), and 2 g of Saccharomyces cerevisiae (CP4), while freshwater was used as a control (labeled CP1). Aquafeed was added to CP1, CP2, CP3, and CP4, to make diets labeled KP1, KP2, KP3, and KP4. The dosage was 150 ml/kg of feed. Juvenile giant gourami (initial weight 50±0.25 g and length 13.2±0.07 cm) were reared in triplicate net frames (2×1×1 m; water volume 1.5 m 3) in a freshwater concrete pond with a stocking density of 30 juveniles/net. Results: The results supported our hypothesis that different product formulations have a significant effect (P < 0.05) on aquafeed nutrition and the whole-body carcass, growth coefficient, feed utilization, body indices, and gut micromorphology of giant gourami juveniles. The thermal growth coefficient strongly correlated with the daily growth coefficient (r 2 = 92%), condition factor (r 2 = 77%), protein efficiency ratio (r 2 = 75%), while a moderate relationship with the feed intake ( r 2 = 69%). Conclusions: Diet KP3 contains higher total amino acids in diets and carcasses and leads to feed efficiency and better growth for giant gourami.
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Affiliation(s)
- Azrita Azrita
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Bung Hatta, Padang, West Sumatera, 25113, Indonesia
| | - Hafrijal Syandri
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Bung Hatta, Padang, West Sumatera, 25113, Indonesia
| | - Netti Aryani
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru, 28293, Indonesia
| | - Ainul Mardiah
- Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Nahdlatul Ulama, Padang, West Sumatera, 25118, Indonesia
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El-Shafeiy E, Abohany AA, Elmessery WM, El-Mageed AAA. Estimation of coconut maturity based on fuzzy neural network and sperm whale optimization. Neural Comput Appl 2023; 35:19541-19564. [DOI: 10.1007/s00521-023-08761-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 06/12/2023] [Indexed: 09/02/2023]
Abstract
AbstractCoconut water is the clear liquid found inside coconuts, famous for rehydrating after exercise or while suffering from a minor sickness. The essential issue tackled in this paper is how to estimate the appropriate stage of maturity of coconut water, which is a time-consuming task in the beverage industry since, as the coconut age increases, the coconut water flavor varies. Accordingly, to handle this issue, an adaptive model based on Fuzzy Neural Network and Sperm Whale Optimization, dubbed FNN–SWO, is developed to assess coconut water maturity. The Sperm Whale Optimization (SWO) algorithm is a meta-heuristic optimization algorithm. It is embedded in this model along with neural networks and fuzzy techniques (FNN system), which can be employed as an essential building block in the beverage industry. The proposed FNN–SWO model is trained and tested utilizing fuzzy rules with an adaptive network. In contrast, the SWO algorithm is adopted to determine the optimal weights for the fuzzy rules. Three subsets of data divided according to three levels of coconut water maturity-tender, mature, and very mature, are used to validate the combined FNN–SWO model. Depending on these three subsets of data, a comparison of the proposed FNN–SWO model has been conducted against a set of the most common conventional techniques. These techniques include Support Vector Machine, Naïve Bayes, FNN, Artificial Neural Network, as well as their embedding with other meta-heuristic optimization algorithms. For various key performance indicators, such as recall, F1-score, specificity, and accuracy, the proposed FNN–SWO model provides the best prediction outcomes compared to the current time-consuming techniques. The dominance of the proposed FNN–SWO model is evident from the final findings compared to its time-consuming peers for estimating coconut water maturity on time. As a result, the proposed FNN–SWO model is an effective heuristic for locating optimal solutions to classification problems. It can thereby be reassuringly applicable to other similar prediction problems. Additionally, it would benefit the scientific community interested in evaluating coconut water.
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Zhang W, Chen Y, Yun Y, Li C, Fang Y, Zhang W. Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS. J Food Sci 2023; 88:3758-3772. [PMID: 37530630 DOI: 10.1111/1750-3841.16711] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 06/24/2023] [Accepted: 07/05/2023] [Indexed: 08/03/2023]
Abstract
Three varieties of coconut (Cocos nucifera L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4-hydroxy-3,5-dimethoxycinnamic acid, L-epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Five and four compounds (VIP scores > 1) were characteristic compounds for CW by HS-GC-IMS and HS-SPME-GC-MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.
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Affiliation(s)
- Wende Zhang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Yang Chen
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Yonghuan Yun
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou, P. R. China
| | - Yajing Fang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, P. R. China
- Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou, P. R. China
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Pérez NV, Ramírez-Sotelo G, Yáñez-Fernández J, Castro-Rodríguez DC. Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour. ACS OMEGA 2023; 8:26938-26947. [PMID: 37546632 PMCID: PMC10398844 DOI: 10.1021/acsomega.3c01761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/03/2023] [Indexed: 08/08/2023]
Abstract
Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functional, and organoleptic properties of the final product. The objective of the present study was to evaluate the effects of heat treatment on the physicochemical properties, such as acidity, pH, total solids, density, total and reducing sugar, as well as the antioxidant activity of a beverage formulated from rice flour (RF) and coconut water (CW). Three beverage formulations were evaluated: A (2% RF; 98% CW), B (5% RF; 95% CW), and C (8% RF; 92% CW), each of which was subjected to two heat treatments: sterilized (121 °C/15 psi/15 min) or pasteurized (60 °C/60 min and subsequently 73 °C/15 s). The heat treatments increased the acidity and reducing sugars but decreased pH, total sugar, and antioxidant activity. As for the rheological properties, the mixtures were pseudoplastic fluid. The physicochemical properties from RF and CW mixtures were dependent on the heat treatment, but these can be introduced as new nondairy substrates for the elaboration of functional beverages to be consumed mainly by those lactose intolerant.
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Affiliation(s)
- Naella
Sandivel Valencia Pérez
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Guadalupe Ramírez-Sotelo
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Jorge Yáñez-Fernández
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Diana C Castro-Rodríguez
- CONACyT-Cátedras,
Departamento de Biología de la Reproducción, Instituto Nacional de Ciencias Médicas y Nutrición
SZ, Mexico City 14080, Mexico
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Shen X, Wang T, Wei J, Li X, Deng F, Niu X, Wang Y, Kan J, Zhang W, Yun YH, Chen F. Potential of Near-Infrared Spectroscopy (NIRS) for Efficient Classification Based on Postharvest Storage Time, Cultivar and Maturity in Coconut Water. Foods 2023; 12:2415. [PMID: 37372626 DOI: 10.3390/foods12122415] [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: 05/22/2023] [Revised: 06/13/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Coconut water (CW) is a popular and healthful beverage, and ensuring its quality is crucial for consumer satisfaction. This study aimed to explore the potential of near-infrared spectroscopy (NIRS) and chemometric methods for analyzing CW quality and distinguishing samples based on postharvest storage time, cultivar, and maturity. CW from nuts of Wenye No. 2 and Wenye No. 4 cultivars in China, with varying postharvest storage time and maturities, were subjected to NIRS analysis. Partial least squares regression (PLSR) models were developed to predict reducing sugar and soluble sugar contents, revealing moderate applicability but lacking accuracy, with the residual prediction deviation (RPD) values ranging from 1.54 to 1.83. Models for TSS, pH, and TSS/pH exhibited poor performance with RPD values below 1.4, indicating limited predictability. However, the study achieved a total correct classification rate exceeding 95% through orthogonal partial least squares discriminant analysis (OPLS-DA) models, effectively discriminating CW samples based on postharvest storage time, cultivar, and maturity. These findings highlight the potential of NIRS combined with appropriate chemometric methods as a valuable tool for analyzing CW quality and efficiently distinguishing samples. NIRS and chemometric techniques enhance quality control in coconut water, ensuring consumer satisfaction and product integrity.
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Affiliation(s)
- Xiaojun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tao Wang
- School of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Jingyi Wei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xin Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Fuming Deng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiaoqing Niu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
- The Innovation Platform for Academicians of Hainan Province, Wenchang 571339, China
| | - Yuanyuan Wang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Jintao Kan
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Weimin Zhang
- School of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Yong-Huan Yun
- School of Food Science and Technology, Hainan University, Haikou 570228, China
- The Innovation Platform for Academicians of Hainan Province, Wenchang 571339, China
| | - Fusheng Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Zhang S, Zhang H, Chen S, Yang L, Chen X, Jiang H. Widely targeted metabolomic deciphers the vertical spatial distribution of flavor substances in Houttuynia cordata Thunb. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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16
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Liu Z, Zhao M, Wang X, Li C, Wang J, Liu Z, Shen X, Zhou D. Response surface methodology-optimized extraction of flavonoids with antioxidant and antimicrobial activities from the exocarp of three genera of coconut and characterization by HPLC-IT-TOF-MS/MS. Food Chem 2022; 391:132966. [PMID: 35609458 DOI: 10.1016/j.foodchem.2022.132966] [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: 11/01/2021] [Revised: 03/31/2022] [Accepted: 04/10/2022] [Indexed: 11/17/2022]
Abstract
Response surface methodology optimization based on central composite design was applied to extract flavonoids from the exocarp of three coconut genera. The antioxidant and antimicrobial activities and structures of the flavonoids were determined. The results indicated that the optimal extraction conditions were ethanol concentration, 60%; temperature, 50 ℃; time, 90 min; liquid/material ratio, 40 mL/g; ultrasonic power, 150 W. Under these conditions, the yields of green, red and yellow coconut exocarp were 366.03 ± 7.57, 596.38 ± 10.32, and 403.78 ± 5.56 mg rutin/g powder, respectively. The flavonoids exhibited eminent DPPH and ABTS radical scavenging activities with IC50 values of 0.01-0.02 mg/mL. At a concentration of 2 mg/mL, they exhibited antimicrobial activity against Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Salmonella and Pseudomonas aeruginosa. In total, 17 flavonoids and 5 phenolic acids were characterized by UPLC-IT-TOF-MS/MS; among them, catechin, kaempferol, and quercetin were abundant. Yellow coconut had a distinct flavonoid spectrogram from other genera and contained more methoxy flavonoids.
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Affiliation(s)
- Zhiqing Liu
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Xinwen Wang
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Jiamei Wang
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
| | - Xuanri Shen
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Kumar M, Agrawal PK, Roy P, Sircar D. GC-MS-based metabolomics reveals dynamic changes in the nutritionally important metabolites in coconut meat during nut maturation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Guo H, Lai J, Li C, Zhou H, Wang C, Ye W, Zhong Y, Zhao X, Zhang F, Yang J, Wang S. Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS. Metabolites 2022; 12:metabo12080691. [PMID: 35893258 PMCID: PMC9394352 DOI: 10.3390/metabo12080691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.
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Affiliation(s)
- Hao Guo
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Jun Lai
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chun Li
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chao Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Weizhen Ye
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Yue Zhong
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Xuecheng Zhao
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
| | - Feng Zhang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China;
| | - Jun Yang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
| | - Shouchuang Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
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Treesuwan K, Jirapakkul W, Tongchitpakdee S, Chonhenchob V, Mahakarnchanakul W, Moonmangmee S, Tongkhao K. Effect of controlled atmospheric conditions combined with salt acid immersion on trimmed young coconut qualities during cold storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Insight of the Functional and Biological Activities of Coconut (Cocos nucifera L.) Protein by Proteomics Analysis and Protein-Based Bioinformatics. Molecules 2022; 27:molecules27092987. [PMID: 35566340 PMCID: PMC9100645 DOI: 10.3390/molecules27092987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 04/27/2022] [Accepted: 05/04/2022] [Indexed: 11/16/2022] Open
Abstract
Coconut (Cocos nucifera L.) is one of the most critical economic crops in the tropics and sub-tropics. Although coconut protein has attracted more and more attention due to its nutritional potential, the lack of proteomic information has limited its practical application. The present study aimed to investigate the coconut meat proteome by shotgun proteomics and protein-based bioinformatic analysis. A grand total of 1686 proteins were identified by searching the National Center for Biotechnology Information (NCBI) protein database and self-constructed C. nucifera transcriptome repository. Among them, 17 and 9 proteins were identified as antioxidant proteins and globulins, respectively. Network analysis of the globulins referred to the sub-works of Cupin and Oleosin, and the antioxidant proteins were related to the sub-networks of glutathione metabolism and peroxisome. The bioactive peptides acquired by in-silico digestion of the targeted proteins have the potential to be applied as antioxidants and emulsifiers for both healthcare and food stabilization.
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The effects of different drying methods on the structural characteristics and bioactivities in vitro of polysaccharides from coconut (Cocos nucifera L.) water. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01346-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wu J, Chen H, Chen W, Zhong Q, Zhang M, Chen W. Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water. ULTRASONICS SONOCHEMISTRY 2021; 79:105780. [PMID: 34628309 PMCID: PMC8501503 DOI: 10.1016/j.ultsonch.2021.105780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/14/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.
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Affiliation(s)
- Jilin Wu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Haiming Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou, Hainan 571126, PR China
| | - Wenxue Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Qiuping Zhong
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Ming Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
| | - Weijun Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
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Multivariate optimization of a dispersive liquid-liquid microextraction method for determination of copper and manganese in coconut water by FAAS. Food Chem 2021; 365:130473. [PMID: 34237574 DOI: 10.1016/j.foodchem.2021.130473] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 05/15/2021] [Accepted: 06/24/2021] [Indexed: 11/23/2022]
Abstract
In this study, multivariate methodologies were applied in the optimization of a dispersive liquid-liquid microextraction (DLLME) method, aiming at the determination of Cu and Mn in coconut water samples by flame atomic absorption spectrometry. Some extractors (chloroform and CCl4), dispersants (ethanol, methanol and acetonitrile) and complexing agents (5-Br-PADAP and Dithzone) were previously tested in the extraction. A mixture design was used to optimize the component proportions formed by chloroform (10%), acetonitrile (76%), and 0.020% 5-Br-PADAP solution (14%). Doehlert design optimized the variables pH, NaCl, and buffer amounts for the extraction of both metals. The following analytical characteristics, respectively for Cu and Mn, were accessed: limit of quantification (4.83 and 3.32 µg L-1), enrichment factors (11 and 8 fold), and precision (6.6 and 6.0% RSD, n = 10). Addition/recovery tests of the analytes allowed to find values in the range of 96.5-120% for Cu and 99-107% for Mn.
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