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Jia S, Zheng P, Li M, Chen C, Li X, Zhang N, Ji H, Yu J, Dong C, Liang L. The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (Ziziphus jujuba Mill. 'Dongzao'). J Food Sci 2024. [PMID: 39261646 DOI: 10.1111/1750-3841.17329] [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: 05/23/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/13/2024]
Abstract
Cold plasma (CP) is a novel environmental-friendly preservation technology that causes minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the extended storage time. Currently, the research on the use of CP on winter jujubes (Ziziphus jujuba Mill. 'Dongzao') mainly focuses on the effect of the treatment on storage quality. There is limited research on the effect of CP treatment on the flavor of winter jujubes. This study used different CP (80 kV) treatment durations (0, 5, and 10 min) to treat winter jujubes. The appropriate treatment time was selected by observing the changes in color, respiratory intensity, soluble sugar content, total acid content, and vitamin C (VC) content of winter jujubes. Amino acid analyzer and headspace solid-phase microextraction in combination with gas chromatography coupled with mass spectrometric detection were used to analyze the effect of CP treatment on the flavor compounds of winter jujubes. The results showed that the 5-min CP treatment could significantly slow down the red coloration of winter jujube while maintaining high soluble sugar, total acid, and VC content. At the respiration peak, the respiratory intensity of the 5-min CP treatment group was 0.74 mg CO2·kg-1·h-1 lower than that of the control group (p < 0.05). CP treatment slowed down the decrease in the content of amino acids and volatile organic compounds (such as 2-methyl-4-pentenal, 2-hexenal, and 3-hexenal) in winter jujubes. This study will provide basic data for applying CP preservation technology in postharvest winter jujubes.
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Affiliation(s)
- Sitong Jia
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China
| | - Pufan Zheng
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Mo Li
- School of Agriculture and Environment, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Xiaoxue Li
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Na Zhang
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Haipeng Ji
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Jinze Yu
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Chenghu Dong
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Liya Liang
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China
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Fan X, Liu X, Yan Y, Hua D, Luo K, Hao S, Zhu D, Zhou D, Liu H. Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern. Int J Biol Macromol 2024; 279:135144. [PMID: 39208892 DOI: 10.1016/j.ijbiomac.2024.135144] [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: 05/23/2024] [Revised: 08/09/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
Soybean hull polysaccharides (SHPS) enhance the physicochemical properties of plant-based yogurt. However, their effects on the nutritional profile and biochemical mechanisms remain unclear. This study aimed to assess the impact of SHPS addition on the nonvolatile components of plant-based yogurt and its underlying mechanisms through widely targeted metabolomics analysis. The results demonstrated that the addition of SHPS (0.2 %-1.0 % w/v) enhanced the levels of free amino acids, sugars, and organic acids, with the addition of 0.6 % w/v being particularly effective in improving yogurt quality. Widely targeted metabolomics analysis revealed 278 differential metabolites between yogurt supplemented with 0.6 % SHPS (SPY) and the control sample. SHPS increased the content of various metabolites, including amino acids and derivatives, saccharides, organic acids, and flavonoids, among others. Key metabolic pathways affected by SHPS included pantothenate and CoA biosynthesis; valine, leucine, and isoleucine biosynthesis; and benzoate degradation. As the primary component of SHPS, galacturonic acid affected the metabolic products in yogurt by participating in the pentose and glucuronate interconversions and ascorbate and aldarate metabolism pathways. These findings elucidate the role of SHPS in modulating the nutritional composition of plant-based yogurt, offering valuable insights into its functional mechanisms in food processing.
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Affiliation(s)
- Xiangrong Fan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xiaoqing Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yaxin Yan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Ke Luo
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Sijia Hao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
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3
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Song J, Liu J, Wang K, Gao L, Wang X, Peng J, Wang N. Effect of jujube powder addition on the aroma profile of quinoa snacks (QS). Food Sci Nutr 2024; 12:4810-4818. [PMID: 39055212 PMCID: PMC11266901 DOI: 10.1002/fsn3.4128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/06/2024] [Accepted: 03/13/2024] [Indexed: 07/27/2024] Open
Abstract
Quinoa is a full-nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC-MS) combined with electronic nose (e-nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC-MS, and 3-methylbutanol (from 1525 μg/kg in QS-30 to 3487 μg/kg in QS-0), ethanol (from 1126 μg/kg in QS-0 to 3581 μg/kg in QS-30), hexanal (from 125.6 μg/kg in QS-30 to 984.1 μg/kg in QS-0), and acetaldehyde (from 531.9 μg/kg in QS-30 to 191.1 μg/kg in QS-0) were common. The e-nose response of W1S (sensitive to methane, from 17.50 of QS-0 to 93.85 of QS-30) and W1W (sensitive to sulfur-organic compounds of e-nose, from 15.57 of QS-0 to 39.50 of QS-30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS-30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e-nose and GC-MS was effective in the volatile profile analysis of QS samples.
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Affiliation(s)
- Jianxin Song
- School of Functional Food and WineShenyang Pharmaceutical UniversityShenyangChina
| | - Jiayi Liu
- School of Functional Food and WineShenyang Pharmaceutical UniversityShenyangChina
| | - Kaile Wang
- School of Functional Food and WineShenyang Pharmaceutical UniversityShenyangChina
| | - Lei Gao
- School of Functional Food and WineShenyang Pharmaceutical UniversityShenyangChina
| | - Xiaodong Wang
- School of Biological Science and Food EngineeringChuzhou UniversityChuzhouChina
| | - Jian Peng
- Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural AffairsSericultural and Agri‐Food Research InstituteGuangzhouChina
| | - Ning Wang
- School of Light IndustryLiaoning UniversityShenyangChina
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Jia Y, Wang C, Zhang Y, Deng W, Ma Y, Ma J, Han G. The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars. Foods 2024; 13:1193. [PMID: 38672867 PMCID: PMC11048840 DOI: 10.3390/foods13081193] [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: 02/29/2024] [Revised: 03/24/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
To understand the flavor and metabolite differences between the three commercial dried jujube cultivars Huizao (HZ), Hamazao 1 (HMZ), and Qiyuexian (QYX), their soluble sugars, organic acids, volatiles, and metabolites were systematically investigated. The results show that sucrose and malic acid were the main soluble sugar and organic acids contained in these dried jujubes, respectively. Sucrose (573.89 mg/g DW) had the highest presence in HZ, and the total sugar content (898.33 mg/g DW) was the highest in QYX. Both of these had a low total acid content, resulting in relatively high sugar-acid ratios (105.49 and 127.86, respectively) compared to that of HMZ (51.50). Additionally, 66 volatile components were detected in the 3 jujubes. These mainly included acids, aldehydes, esters, and ketones (90.5-96.49%). Among them, (E)-2-nonenal, (E)-2-decenal, heptanal, decanal, nonanal, and octanal were identified as the key aromatic substances of the dried jujubes, and their contents were the highest in HMZ. Moreover, 454 metabolites were identified, including alkaloids, amino acids, flavonoids, lipids, nucleotides, and terpenoids. The highest contents of flavonoids (5.6%) and lipids (24.9%) were detected in HMZ, the highest contents of nucleotides (10.2%) and alkaloids (27%) were found in QYX, and the contents of saccharides (5.7%) and amino acids (23.6%) were high in HZ. Overall, HZ, HMZ, and QYX significantly differ in their flavor and nutrition. HZ tastes better, HMZ is more fragrant, and QYX and HMZ possess higher nutritional values.
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Affiliation(s)
| | | | | | | | | | | | - Gang Han
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (Y.J.); (C.W.); (Y.Z.); (W.D.); (Y.M.); (J.M.)
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5
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Xiao Q, Huang Q, Ho CT. Asparagine-Glucose Amadori Compounds: Formation, Characterization, and Analysis in Dry Jujube Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7344-7353. [PMID: 38502793 DOI: 10.1021/acs.jafc.4c00526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Amadori rearrangement products of asparagine with glucose (Asn-Glc-ARP) were first prepared through Maillard model reactions and identified via liquid chromatography-mass spectroscopy. With the study on the effect of the reaction temperature, pH values, and reaction time, the ideal reaction condition for accumulation of Asn-Glc-ARP was determined at 100 °C for 40 min under pH 7. Asparagine (Asn) was prone to degrade from Asn-Glc-ARP in alkaline pH values within a lower temperature range, while in an acidic environment with high temperatures, deamidation of Asn-Glc-ARP to Asp-Glc-ARP (Amadori rearrangement products of aspartic acid with glucose) was displayed as the dominant pathway. The deamidation reaction on the side chain of the amide group took place at Asn-Glc-ARP and transferred it into the hydroxyl group, forming Asp-Glc-ARP at the end. Considering that lyophilization as pretreatment led to limited water activity, a single aspartic acid was not deamidated from Asn directly nor did it degrade from Asp-Glc-ARP even at 120 °C. The degradation of Asn-Glc-ARP through tandem mass spectrometry (MS/MS) analysis showed the obvious fragment ion at m/z 211, indicating that the stable oxonium ion formed during fragmentation. The structure of Asn-Glc-ARP was proposed as 1-deoxy-1-l-asparagino-d-fructose after separation and purification. Also, the content of Asn-Glc-ARP within dry jujube fruit (HeTianYuZao) was quantitated as high as 8.1 ± 0.5 mg/g.
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Affiliation(s)
- Qing Xiao
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Chi-Tang Ho
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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6
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Yang C, Li S, Li C, Li J, Shi R, Cao J, Zhang L. Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction. J Food Sci 2024; 89:2218-2231. [PMID: 38372196 DOI: 10.1111/1750-3841.16985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 01/20/2024] [Accepted: 01/31/2024] [Indexed: 02/20/2024]
Abstract
Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects. In this paper, we aimed to increase ACs through controlling the MR during different heating processes of jujube powder with adjusted water content and find the most effective AC that contributed to the antioxidant effects of jujube powder. The optimal dry-heating conditions to produce ACs were as follows: The water activity was 0.294, the heating temperature was 90°C, and the time was 120 min. After processing, the ACs content of jujube powder was 18.55 ± 0.19 mg/g dry weight (DW), which was more than 100 times of those in the unheated jujube powder (0.153 ± 0.003 mg/g DW). Besides, the antioxidant activity of jujube powder after dry-heating process was higher than that of unheated one. As the most abundant AC in the dry-heated jujube powder (12.90 ± 0.75 mg/g DW), N-(1-deoxy-d-fructose-1-yl) proline (Fru-Pro) showed the highest antioxidant activity (62% of equivalent l-ascorbic acid) among 12 ACs in ferric reducing antioxidant power assay. This result provided a method to produce jujube product with high content of ACs and confirmed the positive contribution of Fru-Pro to the antioxidant activity of the jujube powder.
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Affiliation(s)
- Cheng Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Shuo Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Chenyan Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Jing Li
- Food Quality and Safety Department, School of Management, Sanda University, Shanghai, China
| | - Rundongdong Shi
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Jialing Cao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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7
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Xue X, Zhao A, Wang Y, Ren H, Su W, Li Y, Shi M, Liu L, Li D. Metabolomics and transcriptomics analyses for characterizing the alkaloid metabolism of Chinese jujube and sour jujube fruits. FRONTIERS IN PLANT SCIENCE 2023; 14:1267758. [PMID: 37790781 PMCID: PMC10544937 DOI: 10.3389/fpls.2023.1267758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 08/24/2023] [Indexed: 10/05/2023]
Abstract
Introduction Jujube is an important economic forest tree whose fruit is rich in alkaloids. Chinese jujube (Ziziphus jujuba Mill.) and sour jujube (Ziziphus spinosa Hu.) are the two most important species of the jujube genus. However, the mechanisms underlying the synthesis and metabolism of alkaloids in jujube fruits remain poorly understood. Methods In this study, the fruits of Ziziphus jujuba 'Hupingzao' and Ziziphus spinosa 'Taigusuanzao' in different harvest stages were used as test materials, we first integrated widely targeted metabolomics and transcriptomics analyses to elucidate the metabolism of alkaloids of jujube fruits. Results In the metabolomics analysis, 44 alkaloid metabolites were identified in 4 samples, 3 of which were unique to sour jujube fruit. The differential alkaloid metabolites (DAMs) were more accumulated in sour jujube than in Chinese jujube; further, they were more accumulated in the white ripening stage than in the red stage. DAMs were annotated to 12 metabolic pathways. Additionally, transcriptomics data revealed 259 differentially expressed genes (DEGs) involved in alkaloid synthesis and metabolism. By mapping the regulatory networks of DAMs and DEGs, we screened out important metabolites and 11 candidate genes. Discussion This study preliminarily elucidated the molecular mechanism of jujube alkaloid synthesis. The candidate genes regulated the synthesis of key alkaloid metabolites, but the specific regulation mechanism is unclear. Taken together, our results provide insights into the metabolic networks of alkaloid synthesis in Chinese jujube and sour jujube fruits at different harvest stages, thereby providing a theoretical reference for further research on the regulatory mechanism of jujube alkaloids and their development and utilization.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Dengke Li
- Pomology Institute, Shanxi Agricultural University, Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology, Taiyuan, China
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Liao Y, Li Z, Yang Z, Wang J, Li B, Zu Y. Response of Cd, Zn Translocation and Distribution to Organic Acids Heterogeneity in Brassica juncea L. PLANTS (BASEL, SWITZERLAND) 2023; 12:479. [PMID: 36771564 PMCID: PMC9919146 DOI: 10.3390/plants12030479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/06/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
In order to investigate the translocation, distribution, and organic acid heterogeneity characteristics in Brassica juncea L., a pot experiment with the exogenous application of Cd and Zn was conducted to analyze the effects of Cd, Zn, and organic acid contents and heterogeneity on the translocation and distribution of Cd and Zn. The results showed that the Cd and Zn contents of B. juncea were mainly accumulated in the roots. The Cd content in the symplast sap was 127.66-146.50% higher than that in the apoplast sap, while the opposite was true for Zn. The distribution of Cd in xylem sap occupied 64.60% under 20 mg kg-1 Cd treatment, and Zn in xylem sap occupied 60.14% under 100 mg kg-1 Zn treatment. The Cd was predominantly distributed in the vacuole, but the Zn was predominantly distributed in the cell walls. In addition, oxalic and malic acids were present in high concentrations in B. juncea. In the vacuole, correlation analysis showed that the contents of Cd were negatively correlated with the contents of oxalic acid and succinic acid, and the contents of Zn were positively correlated with the contents of malic acid and acetic acid. The contents of Cd and Zn were negatively related to the contents of oxalic acid and citric acid in xylem sap. Therefore, Cd in B. juncea was mainly absorbed through the symplast pathway, and Zn was mainly absorbed through the apoplast pathway, and then Cd and Zn were distributed in the vacuole and cell walls. The Cd and Zn in B. juncea are transferred upward through the xylem and promoted by oxalic acid, malic acid, and citric acid.
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Affiliation(s)
- Yumeng Liao
- College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, China
| | - Zuran Li
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China
| | - Zhichen Yang
- College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, China
| | - Jixiu Wang
- College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, China
| | - Bo Li
- College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, China
| | - Yanqun Zu
- College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, China
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Wei S, Liu H, Li J, Ren T, Xie J. Metabolite variations of sugars, organic acids, fatty acids and amino acids in flower buds of Zingiber mioga Roscoe at different developmental stages. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Tree age and maturity stage affect reducing sugars, organic acids and minerals in Ziziphus jujuba Mill. cv. Huping fruits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice. FERMENTATION 2022. [DOI: 10.3390/fermentation8100533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
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12
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Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Song J, Han J, Fu L, Shang H, Yang L. Assessment of characteristics aroma of heat pump drying (HPD) jujube based on HS-SPME/GC–MS and e-nose. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Liu Y, Liao Y, Guo M, Zhang W, Sang Y, Wang H, Cheng S, Chen G. Comparative elucidation of bioactive and volatile components in dry mature jujube fruit ( Ziziphus jujuba Mill.) subjected to different drying methods. Food Chem X 2022; 14:100311. [PMID: 35492255 PMCID: PMC9043666 DOI: 10.1016/j.fochx.2022.100311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 04/02/2022] [Accepted: 04/13/2022] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of convective drying(CD) and freeze drying(FD) on bioactive and volatile components in jujube. No significant difference in total phenolic, total flavonoids and antioxidant capacity among CD60, CD70, CD80 and FD samples (P > 0.05). LC-MS/MS analysis showed that this trend mainly originated from the dynamic equilibrium relationships between caffeic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, epicatechin, and quercetin. HS-SPME-GC-MS identified 31 volatile organic compounds (VOCs) comprising more than 80% aldehydes and acids. Principal component analysis distinguished the VOC characteristics of samples subjected to different drying methods. Six VOCs had an odor activity value (OAV) >1, most of which were fatty acid oxidation or Maillard reaction products. Combined with the precursor components, these reactions were speculated to be the major VOC-producing pathways in dried jujube. Considering the bioactive components and flavor retention, CD at 60 °C was an effective drying method with potential to replace FD.
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Affiliation(s)
- Yuxing Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yaxuan Liao
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Minrui Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Weida Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yueying Sang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Hai Wang
- Academy of Agricultural Planning and Engineering, Beijing 100020, China
| | - Shaobo Cheng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Guogang Chen
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
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Li J, Liu B, Li X, Li D, Han J, Zhang Y, Ma C, Xu W, Wang L, Jiu S, Zhang C, Wang S. Exogenous Abscisic Acid Mediates Berry Quality Improvement by Altered Endogenous Plant Hormones Level in "Ruiduhongyu" Grapevine. FRONTIERS IN PLANT SCIENCE 2021; 12:739964. [PMID: 34659307 PMCID: PMC8519001 DOI: 10.3389/fpls.2021.739964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Accepted: 08/31/2021] [Indexed: 05/22/2023]
Abstract
Abscisic acid (ABA) plays a key role in fruit development and ripening in non-climacteric fruit. A variety of metabolites such as sugars, anthocyanins, fatty acids, and several antioxidants, which are regulated by various phytohormones, are important components of fruit quality in grape. Here, grape cultivar "Ruiduhongyu" was used to investigate the relationship between endogenous phytohormones and metabolites associated to grape berry quality under exogenous ABA treatment. 500 mg/L ABA significantly improved the appearance parameters and the content of many metabolites including sugar, anthocyanin, and other compounds. Exogenous ABA also increased the contents of ABA, auxin (IAA), and cytokinins (CTKs), and transcription level of ABA biosynthesis and signaling related genes in fruit. Furthermore, a series of genes involved in biosynthesis and the metabolite pathway of sugars, anthocyanins, and fatty acids were shown to be significantly up-regulated under 500 mg/L ABA treatment. In addition, Pearson correlation analysis demonstrated that there existed relatively strong cooperativities in the ABA/kinetin (KT)-appearance parameters, ABA/IAA/KT-sugars, ABA/indolepopionic acid (IPA)/zeatin riboside (ZR)-anthocyanins, and gibberellin 3 (GA3)/methyl jasmonate (MeJA)-fatty acids, indicating that 13 kinds of endogenous phytohormones induced by ABA had different contributions to the accumulation of quality-related metabolites, while all of them were involved in regulating the overall improvement of grape fruit quality. These results laid a primary foundation for better understanding that exogenous ABA improves fruit quality by mediating the endogenous phytohormones level in grape.
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Affiliation(s)
- Jiajia Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Boyang Liu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xiangyi Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- *Correspondence: Xiangyi Li,
| | - Dongmei Li
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiayu Han
- Grape and Wine Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Ying Zhang
- Grape and Wine Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Chao Ma
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Wenping Xu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lei Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Lei Wang,
| | - Songtao Jiu
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Caixi Zhang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shiping Wang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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