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Ma F, Huang X, Zhou J, Zhang N, Deng M, Zheng Y, Zhao M, Chen W, Zhou W, Zhai L, Zhong L, Pang K, Liu X, Zhong X, Ren Y, Liu Y, Sun Q, Sun J. The 'Candidatus phytoplasma ziziphi' effectors SJP1 and SJP2 destabilise the bifunctional regulator ZjTCP7 to modulate floral transition and shoot branching. PLANT, CELL & ENVIRONMENT 2024; 47:2895-2910. [PMID: 38623040 DOI: 10.1111/pce.14913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/27/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024]
Abstract
Phytoplasmic SAP11 effectors alter host plant architecture and flowering time. However, the exact mechanisms have yet to be elucidated. Two SAP11-like effectors, SJP1 and SJP2, from 'Candidatus Phytoplasma ziziphi' induce shoot branching proliferation. Here, the transcription factor ZjTCP7 was identified as a central target of these two effectors to regulate floral transition and shoot branching. Ectopic expression of ZjTCP7 resulted in enhanced bolting and earlier flowering than did the control. Interaction and expression assays demonstrated that ZjTCP7 interacted with the ZjFT-ZjFD module, thereby enhancing the ability of these genes to directly bind to the ZjAP1 promoter. The effectors SJP1 and SJP2 unravelled the florigen activation complex by specifically destabilising ZjTCP7 and ZjFD to delay floral initiation. Moreover, the shoot branching of the ZjTCP7-SRDX transgenic Arabidopsis lines were comparable to those of the SJP1/2 lines, suggesting the involvement of ZjTCP7 in the regulation of shoot branching. ZjTCP7 interacted with the branching repressor ZjBRC1 to enhance suppression of the auxin efflux carrier ZjPIN3 expression. ZjTCP7 also directly bound to and upregulated the auxin biosynthesis gene ZjYUCCA2, thereby promoting auxin accumulation. Our findings confirm that ZjTCP7 serves as a bifunctional regulator destabilised by the effectors SJP1 and SJP2 to modulate plant development.
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Affiliation(s)
- Fuli Ma
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Xiang Huang
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Junyong Zhou
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
- Horticulture Research Institute, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Ning Zhang
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Mingsheng Deng
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Yunyan Zheng
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Meiqi Zhao
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Wei Chen
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Wenmin Zhou
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Liping Zhai
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Lei Zhong
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Kaixue Pang
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Xin Liu
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Xinyue Zhong
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Yifan Ren
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Yu Liu
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
| | - Qibao Sun
- Horticulture Research Institute, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Jun Sun
- Anhui Province Key Laboratory of Horticultural Crop Quality Biology, College of Horticulture, Anhui Agricultural University, Hefei, China
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Wang F, Fan W, Qi G, Liu H, Ma X, Sun X, Li J, Gong H. Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk. J Dairy Sci 2024; 107:4298-4307. [PMID: 38331176 DOI: 10.3168/jds.2023-24397] [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: 11/05/2023] [Accepted: 01/11/2024] [Indexed: 02/10/2024]
Abstract
Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers. However, there is limited information on the effect of jujube on acid- and rennet-induced coagulation properties of milk. The objective of this study was to evaluate the effects of jujube pulp at different concentrations on acid- and rennet-induced coagulation kinetics of milk and the microstructure of acid- and rennet-induced gels. During acid-induced coagulation, with increasing jujube pulp concentration, the initial pH value decreased; however, the final pH value increased. The initial elasticity index (EI) value increased, and the time point at which the mean square displacement curves lost the linear trend advanced. The sample with 10% jujube pulp had the densest structure and highest EI value. During rennet-induced coagulation, with increasing jujube pulp concentration, the production rate and amount of caseinomacropeptide decreased, and the final EI value increased. Protein aggregates in rennet-induced gels became rough, and the sample with 20% jujube pulp had the highest EI value. This study provides a new perspective and understanding of the application of jujube in fermented dairy products.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
| | - Wanning Fan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Guoying Qi
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Xiuli Ma
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Junke Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, Shandong, China.
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Liu R, Ma L, Meng X, Zhang S, Cao M, Kong D, Chen X, Li Z, Pang X, Bo W. Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation. PLANTS (BASEL, SWITZERLAND) 2024; 13:1517. [PMID: 38891325 PMCID: PMC11174767 DOI: 10.3390/plants13111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/20/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024]
Abstract
Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in fresh jujube fruits of ten cultivars. Utilizing gas chromatography-mass spectrometry (GC-MS), we identified 76 volatile free aroma compounds and 19 glycosidically bound volatile compounds, with esters, aldehydes, and ketones emerging as the predominant volatile compounds in the jujube fruits. Odor activity value (OAV) analysis revealed that the primary aroma profile of the jujubes is characterized by fruity and fatty odors, with β-damascenone being a key contributor to the fruity aroma, and (E)-2-oct-en-1-al and nonanal significantly influencing the fatty aroma. Moreover, the integration of sensory evaluation and partial least squares regression (PLSR) analysis pinpointed octanal, (E)-2-oct-en-1-al, nonanal, β-damascenone, and pentanal as significant contributors to the jujube's characteristic aroma, while isoamyl acetate was identified as significantly influencing the fatty acid taste. This study not only underscores the complexity of the jujube aroma composition but also highlights the impact of environmental factors on aroma profiles, offering valuable insights into the sensory characteristics of jujube fruits.
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Affiliation(s)
- Ruojin Liu
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
| | - Ling Ma
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
| | - Xiangyu Meng
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
| | - Shuwei Zhang
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
| | - Ming Cao
- National Foundation for Improved Cultivars of Chinese Jujube, Cangzhou 061000, China; (M.C.); (D.K.)
| | - Decang Kong
- National Foundation for Improved Cultivars of Chinese Jujube, Cangzhou 061000, China; (M.C.); (D.K.)
| | - Xuexun Chen
- Bureau of Forestry of Aohan, Chifeng 028000, China;
| | - Zhiqin Li
- Agricultural Comprehensive Service Center, Dong Lianhuayuan Town, Qianxi County, Tangshan 063000, China;
| | - Xiaoming Pang
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
| | - Wenhao Bo
- State Key Laboratory of Tree Genetics and Breeding, National Engineering Research Center of Tree Breeding and Ecological Restoration, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (R.L.); (L.M.); (X.M.); (S.Z.); (X.P.)
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Bai Y, Zhang H, Jia S, Sun D, Zhang J, Zhao X, Fang X, Wang X, Xu C, Cao R. Optimized sand tube irrigation combined with nitrogen application improves jujube yield as well as water and nitrogen use efficiencies in an arid desert region of Northwest China. FRONTIERS IN PLANT SCIENCE 2024; 15:1351392. [PMID: 38855472 PMCID: PMC11160440 DOI: 10.3389/fpls.2024.1351392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 05/03/2024] [Indexed: 06/11/2024]
Abstract
Efficient water-saving irrigation techniques and appropriate nitrogen (N) application are keys to solving the problems of water scarcity and irrational fertilization in jujube cultivation. In this study, first, the effects of sand tube irrigation (STI) on surface and subsurface wetted characteristics were investigated using in-situ infiltration tests in a jujube garden. Compared with surface drip irrigation (SD), STI reduced surface wetted area by 57.4% and wetted perimeter of the surface wetted circle by 37.1% and increased subsurface maximum infiltration distance of wetting front by 64.9%. At the optimal sand tube depth of 20 cm, surface wetted area of the surface wetted circle decreased by 65.4% and maximum infiltration distance of the wetting front increased by 70.9%, compared with SD. Two-year field experiments then investigated the effects of STI and SD on soil water storage, jujube leaf chlorophyll, net photosynthetic rate, actual water consumption, fruit yield, and water (WUE) and N (NUE) use efficiencies at four levels of N (pure nitrogen: N1, 0; N2, 286 kg ha-1; N3, 381 kg ha-1; N4, 476 kg ha-1) at the same irrigation amount (45 mm irrigation-1, total of 8). Compared with SD, STI increased soil water storage 18.0% (2021) and 15.6% (2022) during the entire growth period and also chlorophyll content, nitrogen balance index, and net photosynthetic rate, with both increasing and then decreasing with increasing N. Compared with SD, STI increased yields by 39.1% and 36.5% and WUE by 44.3% and 39.7% in 2021 and 2022, respectively. Nitrogen use efficiency was 2.5 (2021) and 1.6 (2022) times higher with STI than with SD. STI combined with N3 had the highest yield, WUE, NUE, and net income and is thus recommended as the optimal water-N combination. In conclusion, STI combined with appropriate N application can be an effective water-saving irrigation technology alternative to SD in jujube cultivation in arid areas.
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Affiliation(s)
- Youshuai Bai
- College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, China
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Hengjia Zhang
- College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, China
| | - Shenghai Jia
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Dongyuan Sun
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jinxia Zhang
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xia Zhao
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiangyi Fang
- Qinfeng Forestry Experimental Station of Minqin County, Wuwei, China
| | - Xiaofeng Wang
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Chunjuan Xu
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
| | - Rui Cao
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou, China
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Zhou F, Ma Z, Rashwan AK, Khaskheli MB, Abdelrady WA, Abdelaty NS, Hassan Askri SM, Zhao P, Chen W, Shamsi IH. Exploring the Interplay of Food Security, Safety, and Psychological Wellness in the COVID-19 Era: Managing Strategies for Resilience and Adaptation. Foods 2024; 13:1610. [PMID: 38890839 PMCID: PMC11172172 DOI: 10.3390/foods13111610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/13/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
The global population surge presents a dual challenge and opportunity in the realms of food consumption, safety, and mental well-being. This necessitates a projected 70% increase in food production to meet growing demands. Amid this backdrop, the ongoing COVID-19 pandemic exacerbates these issues, underscoring the need for a deeper understanding of the intricate interplay between food consumption patterns and mental health dynamics during this crisis. Mitigating the spread of COVID-19 hinges upon rigorous adherence to personal hygiene practices and heightened disease awareness. Furthermore, maintaining stringent food quality and safety standards across both public and private sectors is imperative for safeguarding public health and containing viral transmission. Drawing upon existing research, this study delves into the pandemic's impact on mental health, food consumption habits, and food safety protocols. Through a comprehensive analysis, it aims to elucidate the nuanced relationship among food, food safety, and mental well-being amid the COVID-19 pandemic, highlighting synergistic effects and dynamics that underpin holistic human welfare. Our study offers a novel approach by integrating psychological wellness with food security and safety. In conceiving this review, we aimed to comprehensively explore the intricate interplay among food security, safety, and psychological wellness amid the backdrop of the COVID-19 pandemic. Our review is structured to encompass a thorough examination of existing research, synthesizing insights into the multifaceted relationships among food consumption patterns, mental health dynamics, and food safety protocols during the crisis. Our findings provide valuable insights and practical recommendations for enhancing food security and psychological well-being, thus supporting both academic research and real-world applications in crisis management and policy development.
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Affiliation(s)
- Fanrui Zhou
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of State Forestry and Grassland Administration on Highly Efficient Utilization of Forestry Biomass Resources in Southwest China, College of Material and Chemical Engineering, Southwest Forestry University, Kunming 650224, China
| | - Zhengxin Ma
- Zhejiang Key Laboratory of Crop Germplasm Resource, Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Ahmed K. Rashwan
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
| | | | - Wessam A. Abdelrady
- Zhejiang Key Laboratory of Crop Germplasm Resource, Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
- Department of Agronomy, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
| | - Nesma S. Abdelaty
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Syed Muhammad Hassan Askri
- Zhejiang Key Laboratory of Crop Germplasm Resource, Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Ping Zhao
- Key Laboratory of State Forestry and Grassland Administration on Highly Efficient Utilization of Forestry Biomass Resources in Southwest China, College of Material and Chemical Engineering, Southwest Forestry University, Kunming 650224, China
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Imran Haider Shamsi
- Zhejiang Key Laboratory of Crop Germplasm Resource, Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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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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Şentürk G, Akın N, Konak Göktepe Ç, Denktaş B. The effects of blueberry ( Vaccinium corymbosum L.) and jujube fruit ( Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic ( Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream. Food Sci Nutr 2024; 12:2747-2759. [PMID: 38628191 PMCID: PMC11016396 DOI: 10.1002/fsn3.3955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 12/24/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.
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Affiliation(s)
- Gülsüm Şentürk
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Nihat Akın
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Çiğdem Konak Göktepe
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Begüm Denktaş
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
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Haj Salem M, Aidi Wannes W, Mejri H, Belloumi S, Aouini J, Fares N, Selmi S, Msaada K, Sriti J. Effect of regional disparities and solvent variations on the phenolic composition, antioxidant activity, and antibacterial efficacy of Cupressus sempervirens extracts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-10. [PMID: 38465659 DOI: 10.1080/09603123.2024.2327521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Accepted: 03/04/2024] [Indexed: 03/12/2024]
Abstract
The ethyl acetate, ethanol, methanol, and water extracts of cypress from three Tunisian regions (Bizerte, Ben Arous, and Nabeul) were reported for their phenolic content, antioxidant, and antibacterial activities. Cypress extract had an important antiradical and antibacterial potential which was strongly related to the organoleptic quality of the extract which appeared strongly region dependent. The highest contents of polyphenols were obtained in the methanol extract at the region of Bizerte (315.75 mg GAE/g DW). Cupressuflavone was the major compound with high proportions in methanol extract of Bizerte (68%). Amentoflavone also constituted an important flavonoid compound presented in higher proportion in the ethyl acetate extract of Ben Arous (21.2%). For Gram-positive bacteria strains, Staphylococcus aureus was sensitive to the ethanol extract of Nabeul with IZ = 40 mm. This study suggests cypress as potential natural source of antioxidants and antibacterial agents.
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Affiliation(s)
- Mahjouba Haj Salem
- Laboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Wissem Aidi Wannes
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Houda Mejri
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Souhir Belloumi
- Laboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Jihed Aouini
- Laboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Nadia Fares
- Laboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Sawssen Selmi
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Kamel Msaada
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
| | - Jazia Sriti
- Laboratory of Bioactive Substances, Centre of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
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Ruan W, Liu J, Zhang S, Huang Y, Zhang Y, Wang Z. Sour Jujube ( Ziziphus jujuba var. spinosa): A Bibliometric Review of Its Bioactive Profile, Health Benefits and Trends in Food and Medicine Applications. Foods 2024; 13:636. [PMID: 38472749 DOI: 10.3390/foods13050636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
Research on the comprehensive utilization of sour jujube and its beneficial properties to human health has attracted extensive attention. This study aims to conduct a bibliometric analysis of the bioactive profile of sour jujube and future trends in applications. The research advancements within this field from 2000 to 2023 were addressed using the Web of Science database and VOSviewer. Among the 322 results, the most frequent keywords of bioactivity are flavonoids, antioxidants, saponins, insomnia, polyphenols, terpenoids and anti-inflammatory; the most studied parts of sour jujube are seeds, fruits and leaves; the published articles with high citations mainly focus on identification, biological effects and different parts distribution of bioactive compounds. The bioactivity of various parts of sour jujube was reviewed considering their application potential. The seeds, rich in flavonoids, saponins and alkaloids, exhibit strong effects on central nervous system diseases and have been well-developed in pharmacology, healthcare products and functional foods. The pulp has antioxidant properties and is used to develop added-value foods (e.g., juice, vinegar, wine). The leaves can be used to make tea and flowers are good sources of honey; their extracts are rich sources of flavonoids and saponins, which show promising medicinal effects. The branches, roots and bark have healing properties in traditional folk medicine. Overall, this study provides a reference for future applications of sour jujube in food and medicine fields.
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Affiliation(s)
- Wei Ruan
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Yuhua District, Shijiazhuang 050018, China
| | - Junli Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping West Road, Xinhua District, Shijiazhuang 050031, China
| | - Shixiong Zhang
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Yuhua District, Shijiazhuang 050018, China
| | - Yuqing Huang
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Yuhua District, Shijiazhuang 050018, China
| | - Yuting Zhang
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Yuhua District, Shijiazhuang 050018, China
| | - Zhixin Wang
- College of Food and Biology, Hebei University of Science and Technology, 26 Yuxiang Street, Yuhua District, Shijiazhuang 050018, China
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Tong P, Liao G, Lu D, Zhou X, Zhang W, Xu Q, Wu C, Wang J. ZjHXK5 and ZjHXK6 negatively regulate the sugar metabolism of Ziziphus jujuba Mill. FRONTIERS IN PLANT SCIENCE 2024; 15:1335120. [PMID: 38410733 PMCID: PMC10895003 DOI: 10.3389/fpls.2024.1335120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Accepted: 01/22/2024] [Indexed: 02/28/2024]
Abstract
Hexokinase (HXK) plays a crucial role in plants, catalyzing the phosphorylation of hexose substances, which is one of the key steps in sugar metabolism and energy production. While HXK genes have been well-studied in model plants, the evolutionary and functional characteristics of HXK gene family in jujube is unknow. In this study, the HXK gene family members were identified by bioinformatics methods, the key members regulating glucose metabolism were identified by transcriptome data, and finally the function of the key genes was verified by instantaneous and stable genetic transformation. Our results showed that seven HXK genes were identified in the jujube genome, all of which were predict located in the chloroplast and contain Hexokinase-1 (PF00349) and Hexokinase-2 (PF03727) conserved domains. Most of HXK proteins were transmembrane protein with stable, lipid-soluble, hydrophilic. The secondary structure of ZjHXK proteins main α-helix, and contains two distinct tertiary structure. All ZjHXK genes contain nine exons and eight introns. Predictions of cis-regulatory elements indicate that the promoter region of ZjHXK contains a large number of MeJA responsive elements. Finally, combined with the analysis of the relationship between the expression and glucose metabolism, found that ZjHXK5 and ZjHXK6 may the key genes regulating sugar metabolism. Transient overexpression of ZjHXK5 and ZjHXK6 on jujube, or allogeneic overexpression of ZjHXK5 and ZjHXK6 on tomato would significantly reduce the content of total sugar and various sugar components. Transient silencing of ZjHXK5 and ZjHXK6 genes results in a significant increase in sucrose and total sugar content. Interestingly, the expression of ZjHXK5 and ZjHXK6 were also affected by methyl jasmonate.
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Affiliation(s)
- Panpan Tong
- College of Life Science and Technology, Tarim University, Alar, Xinjiang, China
- National-Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, Xinjiang, China
| | - Guanglian Liao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Dengyang Lu
- College of Life Science and Technology, Tarim University, Alar, Xinjiang, China
- National-Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, Xinjiang, China
| | - Xiaofeng Zhou
- College of Life Science and Technology, Tarim University, Alar, Xinjiang, China
- National-Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, Xinjiang, China
| | - Wang Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qiang Xu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Cuiyun Wu
- National-Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, Xinjiang, China
- College of Horticulture and Forestry, Tarim University, Alar, Xinjiang, China
| | - Jiangbo Wang
- National-Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, Xinjiang, China
- College of Horticulture and Forestry, Tarim University, Alar, Xinjiang, China
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11
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Boasiako TA, Ekumah JN, Yaqoob S, Aregbe AY, Li Y, Ashiagbor K, Lu W, Boateng ID, Ma Y. Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality. Heliyon 2024; 10:e24447. [PMID: 38293436 PMCID: PMC10826817 DOI: 10.1016/j.heliyon.2024.e24447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/24/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716-1724 cm-1 and 2922-3307 cm-1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains.
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Affiliation(s)
- Turkson Antwi Boasiako
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Afusat Yinka Aregbe
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Yanshu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Wang Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Isaac Duah Boateng
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216, United States
- Organization of African Academic Doctors, P. O. Box 25305-00100, Nairobi, Kenya
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
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Zhao Y, Xu J, Zheng Y, Li Q, Huang Y, Zong M, Guo W. Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber. Molecules 2024; 29:478. [PMID: 38257389 PMCID: PMC10819664 DOI: 10.3390/molecules29020478] [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: 11/30/2023] [Revised: 01/06/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Jujube residue is an abundant and low-cost dietary fiber resource, but its relatively lower hydration and functional properties limit its utilization as an ingredient of functional food. Thus, cellulase and hemicellulase hydrolysis, enzymatic hydrolysis assisted by phosphate grafting (EPG), and enzymatic hydrolysis assisted by acrylate grafting (EAG) were used to improve the functional properties of jujube residue dietary fiber (JRDF) in this study. The results evidenced that these modifications all increased the porosity of the microstructure of JRDF and increased the soluble fiber content, surface area, and hydration properties, but reduced its brightness (p < 0.05). Moreover, JRDF modified by enzymolysis combined with acrylate grafting offered the highest extractable polyphenol content, oil, sodium cholate, and nitrite ion sorption abilities. Meanwhile, JRDF modified via enzymolysis assisted by phosphate grafting showed the highest soluble fiber content (23.53 g∙100 g-1), water-retention ability (12.84 g∙g-1), viscosity (9.37 cP), water-swelling volume (10.80 mL∙g-1), and sorption ability of copper (II) and lead (II) ions. Alternatively, JRDF modified with cellulase hydrolysis alone exhibited the highest glucose adsorption capacity (21.9 g∙100 g-1) at pH 7.0. These results indicate that EPG is an effective way to improve the hypolipidemic effects of JRDF, while EAG is a good choice to enhance its hydration and hypoglycemic properties.
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Affiliation(s)
| | - Jianguo Xu
- Food Science College, Shanxi Normal University, Taiyuan 030619, China; (Y.Z.); (Q.L.); (Y.H.); (M.Z.); (W.G.)
| | - Yajun Zheng
- Food Science College, Shanxi Normal University, Taiyuan 030619, China; (Y.Z.); (Q.L.); (Y.H.); (M.Z.); (W.G.)
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13
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Li S, Wang Y, Shen Y, Zheng S, Liu H. Transcriptome Characterization of Pigment-Related Genes in Jujube (Ziziphus Jujuba Mill.) Peel at Different Growth Stages. Biochem Genet 2023; 61:2425-2442. [PMID: 37106171 DOI: 10.1007/s10528-023-10382-0] [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: 11/17/2022] [Accepted: 04/11/2023] [Indexed: 04/29/2023]
Abstract
One of the most important qualities of jujube fruit is its color. Chlorophyll, carotenoid, and anthocyanin all play important roles in the coloring of jujube fruit. However, few studies have focused on the pigment molecular mechanism. In the present study, jujube peels of 'Sanbianhong' in three growth stages were evaluated for their gene expression characteristics and gene regulation related to pigment formation using the transcriptome sequencing analysis. A total of 84.86 Gb of clean data were obtained in the analysis. In the FS1 vs. FS3, FS1 vs. FS5, and FS3 vs. FS5, 4,530, 11,012, and 9,072 differentially expressed genes (DEGs) were identified, respectively. The inter-group screening among the three comparisons yielded 1430 common DEGs. Among these DEGs, 27, 16, and 28 genes were enriched in chlorophyll, carotenoid, and anthocyanin metabolic pathways, respectively. Twelve genes were chosen at random, and the accuracy of the transcriptome data were confirmed using qRT-PCR. The molecular mechanism underlying the pigmentation of jujube fruit was elucidated at the transcriptome level, which would provide a scientific basis for the subsequent functional studies on the color-regulating genes of jujube fruits.
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Affiliation(s)
- Shipeng Li
- College of Life Science, Luoyang Normal University, Luoyang, Henan, China.
| | - Yian Wang
- College of Life Science, Luoyang Normal University, Luoyang, Henan, China
| | - Yuanyuan Shen
- College of Life Science, Luoyang Normal University, Luoyang, Henan, China
| | - Shipei Zheng
- College of Life Science, Luoyang Normal University, Luoyang, Henan, China
| | - Hongxia Liu
- College of Life Science, Luoyang Normal University, Luoyang, Henan, China
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14
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Bankole AO, Irondi EA, Awoyale W, Ajani EO. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr 2023; 10:1257439. [PMID: 38024362 PMCID: PMC10646222 DOI: 10.3389/fnut.2023.1257439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Accepted: 10/06/2023] [Indexed: 12/01/2023] Open
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
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15
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Jiang J, Shi Q, Li X, He X, Wu C, Li X. Biological Characteristics and Functional Analysis of the Linoleic Acid Synthase Gene ZjFAD2 in Jujube. Int J Mol Sci 2023; 24:15479. [PMID: 37895156 PMCID: PMC10607877 DOI: 10.3390/ijms242015479] [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: 08/24/2023] [Revised: 10/01/2023] [Accepted: 10/08/2023] [Indexed: 10/29/2023] Open
Abstract
Jujube fruit is rich in linoleic acid and other bioactive components and has great potential to be used for the development of functional foods. However, the roles of FAD2 genes in linoleic acid biosynthesis in jujube fruit remain unclear. Here, we identified 15 major components in jujube and found that linoleic acid was the main unsaturated fatty acid; major differences in the content and distribution of linoleic acid in the pulp and seeds were observed, and levels of linoleic acid decreased during fruit maturation. Analysis of the fatty acid metabolome, genome, and gene expression patterns of cultivated and wild-type jujube revealed five ZjFAD2 family members highly related to linoleic acid biosynthesis. The heterologous expression of these five ZjFAD2 family members in tobacco revealed that all five of these genes increased the content of linoleic acid. Additionally, transient expression of these genes in jujube fruit and the virus-induced gene silencing (VIGS) test further confirmed the key roles of ZjFAD2-11 and ZjFAD2-1 in the biosynthesis of linoleic acid. The results of this research provide valuable insights into the molecular mechanism underlying linoleic acid synthesis in jujube and will aid the development of quality-oriented breeding strategies.
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Affiliation(s)
- Junjun Jiang
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (J.J.)
- Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Xianyang 712100, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Xianyang 712100, China
| | - Qianqian Shi
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (J.J.)
- Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Xianyang 712100, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Xianyang 712100, China
| | - Xi Li
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (J.J.)
- Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Xianyang 712100, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Xianyang 712100, China
| | - Xueying He
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (J.J.)
- Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Xianyang 712100, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Xianyang 712100, China
| | - Cuiyun Wu
- College of Horticulture and Forestry, Tarim University, Alar 843300, China
| | - Xingang Li
- College of Forestry, Northwest A&F University, Xianyang 712100, China; (J.J.)
- Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Xianyang 712100, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Xianyang 712100, China
- College of Horticulture and Forestry, Tarim University, Alar 843300, China
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16
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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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Liu RC, Li BL, Chen XL, Liu JJ, Luo K, Li GW. ' Candidatus Phytoplasma ziziphi' Changes the Metabolite Composition of Jujube Tree Leaves and Affects the Feeding Behavior of Its Insect Vector Hishimonus hamatus Kuoh. INSECTS 2023; 14:750. [PMID: 37754718 PMCID: PMC10531678 DOI: 10.3390/insects14090750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/28/2023]
Abstract
Hishimonus hamatus Kuoh is a leafhopper species native to China that feeds on Chinese jujube leaves. This leafhopper species has been verified to transmit jujube witches' broom (JWB) disease, caused by phytoplasma, a fatal plant pathogen, which belongs to the phytoplasma subgroup 16SrV-B. The transmission of JWB phytoplasma largely relies on the feeding behavior of piercing-sucking leafhoppers. However, the specific mechanisms behind how and why the infection of JWB influences the feeding behavior of these leafhoppers are not fully understood. To address this, a study was conducted to compare the feeding patterns of H. hamatus when feeding JWB-infested jujube leaves to healthy leaves using the electrical penetration graph (EPG) technique. Then, a widely targeted metabolome analysis was performed to identify differences in the metabolite composition of JWB-infected jujube leaves and that of healthy jujube leaves. The results of EPG analyses revealed that when feeding on JWB-infected jujube leaves, H. hamatus exhibited an increased frequency of phloem ingestion and spent longer in the phloem feeding phase compared to when feeding on healthy leaves. In addition, the results of metabolomic analyses showed that JWB-infected leaves accumulated higher levels of small-molecular carbohydrates, free amino acids, and free fatty acids, as well as lower levels of lignans, coumarins and triterpenoids compared to healthy leaves. The above results indicated that the H. hamatus preferentially fed on the phloem of infected leaves, which seems to be linked to the transmission of the JWB phytoplasma. The results of metabolomic analyses partially imply that the chemical compounds might play a role in making the infected leaves more attractive to H. hamatus for feeding.
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Affiliation(s)
| | | | | | | | | | - Guang-Wei Li
- Shaanxi Province Key Laboratory of Jujube, College of Life Science, Yan’an University, Yan’an 716000, China
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Ma F, Zhang S, Yao Y, Chen M, Zhang N, Deng M, Chen W, Ma C, Zhang X, Guo C, Huang X, Zhang Z, Li Y, Li T, Zhou J, Sun Q, Sun J. Jujube witches' broom phytoplasmas inhibit ZjBRC1-mediated abscisic acid metabolism to induce shoot proliferation. HORTICULTURE RESEARCH 2023; 10:uhad148. [PMID: 37691966 PMCID: PMC10483173 DOI: 10.1093/hr/uhad148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Accepted: 07/13/2023] [Indexed: 09/12/2023]
Abstract
Jujube witches' broom (JWB) phytoplasmas parasitize the sieve tubes of diseased phloem and cause an excessive proliferation of axillary shoots from dormant lateral buds to favour their transmission. In previous research, two JWB effectors, SJP1 and SJP2, were identified to induce lateral bud outgrowth by disrupting ZjBRC1-mediated auxin flux. However, the pathogenesis of JWB disease remains largely unknown. Here, tissue-specific transcriptional reprogramming was examined to gain insight into the genetic mechanisms acting inside jujube lateral buds under JWB phytoplasma infection. JWB phytoplasmas modulated a series of plant signalling networks involved in lateral bud development and defence, including auxin, abscisic acid (ABA), ethylene, jasmonic acid, and salicylic acid. JWB-induced bud outgrowth was accompanied by downregulation of ABA synthesis within lateral buds. ABA application rescued the bushy appearances of transgenic Arabidopsis overexpressing SJP1 and SJP2 in Col-0 and ZjBRC1 in the brc1-2 mutant. Furthermore, the expression of ZjBRC1 and ABA-related genes ZjHB40 and ZjNCED3 was negatively correlated with lateral main bud outgrowth in decapitated healthy jujube. Molecular evidence showed that ZjBRC1 interacted with ZjBRC2 via its N-terminus to activate ZjHB40 and ZjNCED3 expression and ABA accumulation in transgenic jujube calli. In addition, ZjBRC1 widely regulated differentially expressed genes related to ABA homeostasis and ABA signalling, especially by binding to and suppressing ABA receptors. Therefore, these results suggest that JWB phytoplasmas hijack the ZjBRC1-mediated ABA pathways to stimulate lateral bud outgrowth and expansion, providing a strategy to engineer plants resistant to JWB phytoplasma disease and regulate woody plant architecture to promote crop yield and quality.
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Affiliation(s)
- Fuli Ma
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Shanqi Zhang
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Yu Yao
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Mengting Chen
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Ning Zhang
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Mingsheng Deng
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Wei Chen
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Chi Ma
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Xinyue Zhang
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Chenglong Guo
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Xiang Huang
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Zhenyuan Zhang
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Yamei Li
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Tingyi Li
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
| | - Junyong Zhou
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
- Horticulture Research Institute, Anhui Academy of Agricultural Sciences, 40 South Nongke Road, Hefei City 230031, Anhui Province, China
| | - Qibao Sun
- Horticulture Research Institute, Anhui Academy of Agricultural Sciences, 40 South Nongke Road, Hefei City 230031, Anhui Province, China
| | - Jun Sun
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City 230036, Anhui Province, China
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Bao T, Karim N, Mo J, Chen W. Ultrasound-assisted ascorbic acid solution pretreated hot-air drying improves drying characteristics and quality of jujube slices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4803-4812. [PMID: 36905110 DOI: 10.1002/jsfa.12548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effective hot-air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL-1 ultrasound-assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot-air drying. RESULTS Ultrasound-assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh jujube slices such as water loss (from -28.25% to -25.52% after 30 min of UVC pretreatment), solid gain (from -31.68% to -26.82% after 30 min of UVC pretreatment), loss of total and reducing sugars (from 200.25 mg and 34.88 mg to 287.14 mg and 4.71 mg, respectively, after 30 min of UVC pretreatment), total soluble solids (from 76.32 o Brix to 82.08 o Brix), and water diffusivity (from 9.01 × 10-10 m2 s-1 to 6.71 × 10-10 m2 s-1 ). These characteristics were associated with altered surface morphology and improved drying characteristics. The UVC pretreatment preserved an acceptable reddish-yellow or orange-like color during hot-air drying and reduced the browning index from 26.3 optical density (OD)/g DM to 23.25 OD/g dry mass basis (DM), which was connected with reduced 5-hydroxymethylfurfural (HMF) content. On the other hand, the proportions of bioactive components such as vitamin C increased from 1.05 mg g-1 DM to 9.02 mg g-1 DM, phenolics increased from 12.8 mg gallic acid equivalent (GAE)/g DM to 17.5 mg GAE/g DM, flavonoids increased from 4.0 mg rutin equivalent (RE)/g DM to 4.4 mg RE/g DM, and procyanidin content increased from 2.0 mg catechin equivalents (CE)/g DM to 2.9 mg CE/g DM in UVC pretreated jujube slices, which had a positive association with increased antioxidant activity - for example, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) increased from IC50 22.5 mg DM/mL to 8.0 mg DM/mL, 2,2-diphenyl-1-picrylhydrazyl (DPPH) changed from IC50 36.5 mg DM/mL to 9.5 mg DM/mL, and ferric reducing antioxidant power (FRAP) increased from 2.0 mg vitamin C equivalent (VCE)/g DM to 11.9 mg VCE/g DM). CONCLUSION The data indicated that UVC can be used as a promising pretreatment method for improving the hot-air drying characteristics and the quality of jujube slices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tao Bao
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Naymul Karim
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jianling Mo
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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Qiao Y, Chen Q, Gou M, Liu Z, Purcaro G, Jin X, Wu X, Lyu J, Bi J. Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’). J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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21
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Kulczyk E, Drozłowska-Sobieraj E, Bartkowiak A. Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers. PLANTS (BASEL, SWITZERLAND) 2023; 12:2303. [PMID: 37375928 DOI: 10.3390/plants12122303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/07/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023]
Abstract
The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow's milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow's milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow's milk.
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Affiliation(s)
- Ewa Kulczyk
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Emilia Drozłowska-Sobieraj
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
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22
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Tsegaye M, Alemu T, Dilnessa A, Tolessa A, Tantu T, Bekalu Y, Haile F. Effect of storage condition on the nutritional and anti-nutritional composition of kurkura ( Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia. Heliyon 2023; 9:e17380. [PMID: 37484302 PMCID: PMC10361391 DOI: 10.1016/j.heliyon.2023.e17380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 07/25/2023] Open
Abstract
Ziziphus mauritiana is used as food and medicine. It is very nutritive and contains high amounts of calcium, phosphorus, iron, vitamin C, and beta-carotene. To choose an appropriate technique for fruit preservation, this study evaluated the effect of temperature and time on the nutritional and anti-nutritional qualities of Ziziphus mauritiana fruit harvested from Kobo Woreda in North-Eastern Ethiopia. This study assessed the impact of preservation parameters on the nutritional and anti-nutritional properties of Ziziphus mauritiana fruit, such as storage temperature and preservation day (time). Ziziphus mauritiana fruit was also analyzed to evaluate storage temperature and preservation day on its nutritional and antinutritional composition and found moisture content (5.25-10.99%), ash content (4.74-10.70%), crude fiber (3.81-17.88), fat (0.49-2.16), nitrogen content (1.01-1.8%), protein content (6.33-11.27), phytate content (67.27-659.33 mg/100 g m), and tannin content (3842.46-16577.80 mg/100 g m). The findings revealed that both individual and interaction effects were highly significant differences (p-value, 0.0001) in each nutritional and antinutritional content of the fruit. The results of this study showed that it was possible to store Ziziphus mauritiana fruit using plastic bags (High-Density Polyethylene Bags), and further deep-freezing the fruit had the best effect on preserving it in its fresh state (without damage) for up to 45 days.
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23
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Liu H, Yuan M, Liu H, Wang L, Zhao X. Analysis of Metabolites and Metabolic Pathways of Three Chinese Jujube Cultivar. Metabolites 2023; 13:714. [PMID: 37367872 DOI: 10.3390/metabo13060714] [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: 02/27/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/28/2023] Open
Abstract
Most studies on metabolites in jujube fruits focus on specific types of metabolites, but there are only a few comprehensive reports on the metabolites in jujube fruits. In order to understand the variance of metabolites in fruits of different jujube varieties. The objective of this study was to explore the metabolic components of jujube fruit by comparing three cultivars, namely Linyi LiZao (LZ), Jiaocheng SuantianZao (STZ), and Xianxian Muzao (MZ). The metabolites present in the fruits of these three cultivars were evaluated and compared. The results revealed the detection of 1059 metabolites across the three jujube varieties, with each cultivar exhibiting distinct metabolic characteristics. Notably, MZ exhibited a higher abundance of six metabolite classes, namely amino acids and derivatives, flavonoids, lipids, organic acids, phenolic acids, and terpenoids, compared to LZ. Conversely, LZ exhibited higher concentrations of alkaloids, lignans, coumarins, nucleotides, and their derivatives compared to the other two cultivars. In terms of STZ, its content of amino acids and derivatives, lignans and coumarins, organic acids, and phenolic acids was largely similar to that of LZ. However, the content of alkaloids, nucleotides, and their derivatives, and terpenoids was significantly higher in STZ compared to LZ. Additionally, STZ exhibited lower levels of flavonoids and lipids compared to LZ. Moreover, MZ was found to be less nutritionally rich than STZ, except for lignans and coumarins, as it displayed lower levels of all the metabolites. KEGG pathway enrichment analysis revealed six significantly different metabolic pathways (p < 0.05) between LZ and MZ, including arginine and proline metabolism, sphingolipid metabolism, flavonoid biosynthesis, glutathione metabolism, glycerophospholipid metabolism, and cysteine and methionine metabolism. The metabolites in STZ and MZ exhibited three significantly different pathways (p < 0.05), primarily associated with flavonoid biosynthesis, arginine and proline metabolism, and sphingolipid metabolism. The significantly differential metabolites between LZ and STZ were observed in the phenylpropionic acid biosynthesis pathway and the ubiquinone and other terpenoid-quinone biosynthesis pathways. LZ showed a closer relationship with STZ than with MZ. STZ and LZ exhibited higher medicinal values, while LZ had lower acidity and MZ displayed better antioxidant activity. This study presents the first thorough analysis of metabolites in LZ, STZ, and MZ cultivars, which can serve as a theoretical basis for quality analysis, functional research, and classification processing of jujube fruit.
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Affiliation(s)
- Hongxia Liu
- Jujube Scientific Research and Applied Center, Life Science College, Luoyang Normal University, Luoyang 471934, China
| | - Mengyao Yuan
- Jujube Scientific Research and Applied Center, Life Science College, Luoyang Normal University, Luoyang 471934, China
| | - Hui Liu
- Jujube Scientific Research and Applied Center, Life Science College, Luoyang Normal University, Luoyang 471934, China
| | - Lefei Wang
- Jujube Scientific Research and Applied Center, Life Science College, Luoyang Normal University, Luoyang 471934, China
| | - Xusheng Zhao
- Jujube Scientific Research and Applied Center, Life Science College, Luoyang Normal University, Luoyang 471934, China
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24
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Tian S, Chen Y, Wang Q, Liu Z, Li Y, Zhao X. Effects of four disease-controlling agents (chlorothalonil, CuCl 2, harpin, and melatonin) on postharvest jujube fruit quality. Sci Rep 2023; 13:8209. [PMID: 37217535 DOI: 10.1038/s41598-023-35392-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 05/17/2023] [Indexed: 05/24/2023] Open
Abstract
Postharvest senescence and disease development can reduce the nutritional value of fresh jujube fruit. Herein, four different disease-controlling agents (chlorothalonil, CuCl2, harpin and melatonin) were separately applied to fresh jujube fruit, and all improved postharvest quality (evaluated by disease severity, antioxidant accumulation and senescence) relative to controls. Disease severity was drastically inhibited by these agents, in the order chlorothalonil > CuCl2 > harpin > melatonin. However, chlorothalonil residues were detected even after storage for 4 weeks. These agents increased the activities of defense enzymes including phenylalanine ammonia-lyase, polyphenol oxidase, glutathione reductase and glutathione S-transferase, as well as accumulation of antioxidant compounds such as ascorbic acid, glutathione, flavonoids and phenolics, in postharvest jujube fruit. The enhanced antioxidant content and antioxidant capacity (evaluated by Fe3+ reducing power) was ordered melatonin > harpin > CuCl2 > chlorothalonil. All four agents significantly delayed senescence (evaluated by weight loss, respiration rate and firmness), with the effect ordered CuCl2 > melatonin > harpin > chlorothalonil. Moreover, treatment with CuCl2 also increased copper accumulation ~ threefold in postharvest jujube fruit. Among the four agents, postharvest treatment with CuCl2 could be considered most appropriate for improving postharvest jujube fruit quality under low temperature conditions without sterilization.
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Affiliation(s)
- Shan Tian
- Life Science College, Luoyang Normal University, Luoyang, 471934, Henan, China
| | - Ying Chen
- Life Science College, Luoyang Normal University, Luoyang, 471934, Henan, China
| | - Qianjin Wang
- Life Science College, Luoyang Normal University, Luoyang, 471934, Henan, China
| | - Zhilan Liu
- Grain and Oil Crops Technology Extension Station, Yongchuan, 402160, Chongqing, China
| | - Yueyue Li
- Life Science College, Luoyang Normal University, Luoyang, 471934, Henan, China.
| | - Xusheng Zhao
- Life Science College, Luoyang Normal University, Luoyang, 471934, Henan, China.
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25
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Wang N, Ren D, Zhang L, Han N, Zhao Y, Yang X. Effects of sheep whey protein combined with Fu brick tea polysaccharides and stachyose on immune function and intestinal metabolites of cyclophosphamide-treated mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3402-3413. [PMID: 36722467 DOI: 10.1002/jsfa.12477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/02/2023] [Accepted: 02/01/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Sheep whey protein (SWP), Fu brick tea polysaccharides (FBTP) and stachyose (STA) have been shown to improve immunity, but little is known about the regulatory effect of SWP, FBTP, STA and their combined formula (CF) on immune function and intestinal metabolism of immunosuppressed mice induced by cyclophosphamide (CTX). RESULTS Administration of SWP, FBTP, STA or CF restored the levels of body weight, immune organ index, immune organ morphology, cytokines and immunoglobulins in CTX immunosuppressed mice. Interestingly, CF improved all the mentioned parameters more effective than administration of SWP, FBTP or STA alone. In addition, CF was more effective to increase the levels of intestinal immune-related gene expression than FBTP, SWP or STA alone in immunosuppressed mice, suggesting that CF exhibited excellent intestinal immune regulation function. CF also significantly improved cecal concentrations of short-chain fatty acids of CTX-treated mice. Furthermore, metabolomics analysis demonstrated that CF recovered the levels of 28 metabolites associated with the CTX treatment to the levels of normal mice. CONCLUSION Conclusively, these findings suggested that CF as a functional food combination of SWP, FBTP and STA could promote the immune function against human diseases, which providing theoretical support for the co-ingestion of SWP and functional sugars as a feasible strategy for improving the body immunity in the future. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Nan Wang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Daoyuan Ren
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Li Zhang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Ning Han
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Yan Zhao
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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26
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Wang ZT, Liu YP, Ma YL, Pan SY, Li JK, Shi SJ, Wu ZF, Li Z, Shang YF, Wei ZJ. Insight into the phenolics and antioxidant activity of Indian jujube ( Ziziphus mauritiana Lamk) peel and pulp subjected to the simulated digestion. Heliyon 2023; 9:e16226. [PMID: 37215918 PMCID: PMC10199251 DOI: 10.1016/j.heliyon.2023.e16226] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/21/2023] [Accepted: 05/11/2023] [Indexed: 05/24/2023] Open
Abstract
To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel (r > 0.858, p < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3-O-[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3-O-pentosylhexoside and quercetin-3-O-(2-pentosyl -rhamnoside)-4'-O-rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
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Affiliation(s)
- Zi-Tong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yu-ping Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
| | - Shuang-Yi Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Jian-Kang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Shao-Jun Shi
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Zheng-Fang Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Zhi Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
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Sapkota G, Delgado E, VanLeeuwen D, Holguin FO, Flores N, Yao S. Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube ( Ziziphus jujuba Mill.) Fruits with Different Drying Methods. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091804. [PMID: 37176863 PMCID: PMC10181298 DOI: 10.3390/plants12091804] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/23/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Jujube, commonly known as the Chinese date, is a nutritious fruit with medicinal importance. Fresh jujube fruits have a shelf life of about ten days in ambient conditions that can be extended by drying. However, nutrition preservation varies with the drying method and parameters selected. We studied total phenolic content (TPC), proanthocyanidins (PA), vitamin C, cyclic adenosine monophosphate (cAMP), and antioxidant activities in jujube fruits dried with freeze-drying (FD), convective oven drying (OD) at 50 °C, 60 °C, and 75 °C, and sun drying (SD) with FD as a control. The cultivars used for this study were 'Capri' and 'Xiang' from Las Cruces in 2019, and 'Sugarcane', 'Lang', and 'Sherwood' from Las Cruces and Los Lunas, New Mexico, in 2020. Freeze-drying had the highest of all nutrient components tested, the best estimates of mature jujube fruits' nutrient contents. Compared with FD, the majority of PA (96-99%) and vitamin C (90-93%) was lost during SD or OD processes. The retention rates of antioxidant activities: DPPH and FRAP were higher in OD at 50/60 °C than SD. SD retained a higher cAMP level than OD at 50/60 °C in both years. The increase in oven drying temperature from 60 °C to 75 °C significantly decreased TPC, PA, antioxidant activities, and cAMP.
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Affiliation(s)
- Govinda Sapkota
- Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM 88003, USA
| | - Efren Delgado
- Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003, USA
| | - Dawn VanLeeuwen
- Department of Economics, Applied Statistics, and International Business, New Mexico State University, Las Cruces, NM 88003, USA
| | - F Omar Holguin
- Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM 88003, USA
| | - Nancy Flores
- Department of Extension Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA
| | - Shengrui Yao
- Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM 88003, USA
- Sustainable Agriculture Science Center, New Mexico State University, Alcalde, NM 87511, USA
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28
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Zhao X, Zhang B, Luo Z, Yuan Y, Zhao Z, Liu M. Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091744. [PMID: 37176802 PMCID: PMC10181226 DOI: 10.3390/plants12091744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023]
Abstract
Amino acids are an essential group of compounds involved in protein synthesis and various metabolic and immune reactions in the human body. Chinese jujubes (Ziziphus jujuba Mill.) are an important fruit and medicinal plant which are native to China and have been introduced into around 50 countries. However, systematic research on the composition and content diversity of amino acids in the jujube is still lacking. In this experiment, the amino acid composition and the contents of the dominant amino acids in the fruit of 161 cultivars of jujube were determined by HPLC. Of the twenty-one kinds of amino acids detected, a total of fourteen kinds of amino acids were detected, of which eight kinds of amino acids were relatively high, including five essential amino acids (threonine, valine, isoleucine, leucine, and phenylalanine) and three nonessential amino acids (glycine, alanine, and proline). However, the contents of the remaining six amino acids were relatively low (aspartic acid, glutamic acid, histidine, serine, arginine, and tryptophan). Therefore, the eight primary amino acids were used as the index to evaluate the amino acids of 161 jujube varieties. Proline accounts for 56.8% of the total amino acid content among the eight amino acids. The total content of the eight primary amino acids in most jujube varieties was 1-1.5 g/100 g, and the highest content of 'Zaoqiangmalianzao' was 2.356 g/100 g. The average content of proline was 6.01-14.84 times that of the other seven amino acids. According to the WHO/FAO revised model spectrum of ideal essential amino acids for humans, 19 cultivars met the E/T (essential amino acids/total amino acids) standard, and their values ranged from 35% to 45%; 12 cultivars meet E/NE (non-essential amino acids) ≥ 60%. All cultivars reached the requirement of BC (branched-chain amino acids)/E ≥ 40% with 15 cultivars over 68%. One hundred and fifty-seven cultivars reach the standard of BC/A (aromatic amino acids) ≈ 3.0~3.5. The amino acid ratio coefficient analysis showed that phenylalanine was the first limiting amino acid of all the jujube cultivars. The SRC (the score of amino acid ratio coefficient) values of 134 cultivars were between 50% and 70%, with 12 cultivars over 70%, indicating that jujube fruits are of high nutritional value in terms of amino acids. Based on the principal component analysis and comprehensive ranking of amino acid nutritional value, the top five cultivars were screened from the 161 ones tested, i.e., 'Tengzhouchanghongzao', 'Xinzhengxiaoyuanzao', 'Hanguowudeng', 'Xuputiansuanzao', and 'Lichengxiaozao'. This study established, firstly, a complete basic data analysis of amino acid content in jujube fruit which could be used to select germplasm resources suitable for developing functional amino acid food, and provide theoretical support for the high value utilization of amino acids in jujubes.
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Affiliation(s)
- Xin Zhao
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
| | - Bingbing Zhang
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
| | - Zhi Luo
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
| | - Ye Yuan
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
| | - Zhihui Zhao
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
- Research Center of Chinese Jujube, Hebei Agricultural University, Baoding 071001, China
| | - Mengjun Liu
- College of Horticulture, Hebei Agricultural University, Baoding 071001, China
- Research Center of Chinese Jujube, Hebei Agricultural University, Baoding 071001, China
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Li Z, Wu M, Wei W, An Y, Li Y, Wen Q, Zhang D, Zhang J, Yao C, Bi Q, Guo D. Fingerprinting Evaluation and Gut Microbiota Regulation of Polysaccharides from Jujube ( Ziziphus jujuba Mill.) Fruit. Int J Mol Sci 2023; 24:ijms24087239. [PMID: 37108402 PMCID: PMC10138826 DOI: 10.3390/ijms24087239] [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: 03/22/2023] [Revised: 04/03/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Jujube fruit was well-loved and praised by the broad masses due to its delicious taste, abundant nutritional value, and medicinal properties. Few studies reported the quality evaluation and gut microbiota regulation effect of polysaccharides of jujube fruits from different producing areas. In the present study, multi-level fingerprint profiling, including polysaccharides, oligosaccharides, and monosaccharides, was established for the quality evaluation of polysaccharides from jujube fruits. For polysaccharides, the total content in jujube fruits ranged from 1.31% to 2.22%, and the molecular weight distribution (MWD) ranged from 1.14 × 105 to 1.73 × 106 Da. The MWD fingerprint profiling of polysaccharides from eight producing areas was similar, but the profile of infrared spectroscopy (IR) showed differentiation. The characteristic signals were screened and used to establish a discrimination model for the identification of jujube fruits from different areas, and the accuracy of identification reached 100.00%. For oligosaccharides, the main components were galacturonic acid polymers (DP, 2-4), and the profile of oligosaccharides exhibited high similarity. The monosaccharides, GalA, Glc, and Ara, were the primary monosaccharides. Although the fingerprint of monosaccharides was semblable, the composing proportion of monosaccharides revealed significant differences. In addition, the polysaccharides of jujube fruits could regulate the gut microbiota composition and possess potential therapeutic effects on dysentery and nervous system diseases.
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Affiliation(s)
- Zhenwei Li
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Zhongshan 528400, China
| | - Menglei Wu
- School of Chinese Materia Medica, Nanjing University of Chinese Medicine, Nanjing 210023, China
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Wenlong Wei
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Yaling An
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Yun Li
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Qiuyi Wen
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Zhongshan 528400, China
| | - Daidi Zhang
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Zhongshan 528400, China
| | - Jianqing Zhang
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Changliang Yao
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Qirui Bi
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - De'an Guo
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Zhongshan 528400, China
- School of Chinese Materia Medica, Nanjing University of Chinese Medicine, Nanjing 210023, China
- Shanghai Research Center for Modernization of Traditional Chinese Medicine, National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
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Xu M, Chen Q, Kong X, Han L, Zhang Q, Li Q, Hao B, Zhao X, Liu L, Wan H, Nie J. Heavy metal contamination and risk assessment in winter jujube (Ziziphus jujuba Mill. cv. Dongzao). Food Chem Toxicol 2023; 174:113645. [PMID: 36736610 DOI: 10.1016/j.fct.2023.113645] [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: 12/11/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) is a major fresh-eating jujube fruit with various important nutrients for humans. It can absorb heavy metals from polluted air, water and soils and applied pesticides, which may pose potential threats to consumers. Here, to evaluate the content of heavy metals in winter jujube and systematically evaluate the potential risks, we collected 212 winter jujube samples from four main producing areas in China and determined the contents of eight heavy metals (Cd, Cr, Pb, Ni, Cu, Zn, As, and Mn) using inductively coupled plasma mass spectrometer (ICP-MS). Based on the integrated pollution index (IPI) evaluation standard, more than 99.06% of samples were at safe levels. Moreover, clustering analysis divided the eight heavy metals into four groups, namely Cr/Ni, Cd/Pb, Cu/Mn/Zn, and As. Importantly, none of the analyzed heavy metals posed risks to adults as indicted by the average carcinogenic and non-carcinogenic risks. Notably, Cr and Cd could pose low carcinogenic risks to children (≤12 age group) when their concentration reached the 90th percentile. This study systematically assessed the health risks associated with heavy metal intake through winter jujube consumption and highlighted the necessity of constant heavy metal monitoring in winter jujube.
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Affiliation(s)
- Min Xu
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Qiusheng Chen
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Xiabing Kong
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Lingxi Han
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Qiang Zhang
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Qingjun Li
- Management Service Center of Shandong Binzhou National Agricultural Science and Technology Park, Binzhou, 256600, China.
| | - Bianqing Hao
- Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, 030031, China.
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Lu Liu
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Haoliang Wan
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Jiyun Nie
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
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Yang C, Zhu X, Liu W, Huang J, Xie Z, Yang F, Zhang L, Wei Y. Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers. Foods 2023; 12:foods12071463. [PMID: 37048283 PMCID: PMC10093937 DOI: 10.3390/foods12071463] [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: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources.
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Affiliation(s)
- Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenyu Liu
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Jie Huang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Zhijun Xie
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Farong Yang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuming Wei
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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Elaloui M, Ammari Y, Ghazghazi H, Gorrab AEBO, Laamouri A, Driouich Chaouachi R. Effect on
Ziziphus jujuba
Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
Affiliation(s)
- Meriem Elaloui
- National Institute of Research in Rural Energining Water and Forests (INRGREF) Carthage University Ariana Tunisia
| | - Youssef Ammari
- National Institute of Research in Rural Energining Water and Forests (INRGREF) Carthage University Ariana Tunisia
| | - Hanen Ghazghazi
- National Institute of Research in Rural Energining Water and Forests (INRGREF) Carthage University Ariana Tunisia
| | | | - Abdelwahed Laamouri
- National Institute of Research in Rural Energining Water and Forests (INRGREF) Carthage University Ariana Tunisia
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Guangpeng L, Wu M, Li Y, Nageena Q, Li X, Zhang J, Wang C. The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Kang EC, Hassan O, Kim KM, Chang T. Molecular Characterization and Fungicide Sensitivity of Jujube Pathogens Colletotrichum gloeosporioides Sensu Stricto and Colletotrichum nymphaeae in South Korea. PLANT DISEASE 2023; 107:861-869. [PMID: 35997668 DOI: 10.1094/pdis-04-22-0942-re] [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: 06/15/2023]
Abstract
Jujube (Ziziphus jujuba) is cultivated across South Korea because of its medicinal and economic value. It is used as a sweetener in jam, tea, and snacks and a garnish in many cuisines. Anthracnose caused by Colletotrichum spp. accounts for huge economic losses for jujube growers. In 2019 and 2020, severe anthracnose was observed in the jujube-growing areas of South Korea. The infected fruit displayed small, water-soaked, sunken, circular spots. Infected fruit were collected from different commercial orchards of Boeungun and Gyeongsan regions of South Korea, and putative causal agents were isolated on potato dextrose agar. Based on the morphological and molecular characteristics, the fungal isolates were identified as Colletotrichum gloeosporioides sensu stricto and C. nymphaeae. The pathogenicity of these isolates was confirmed by inoculating a conidial suspension (1 × 106 conidia ml-1) on healthy fruit. The in vitro sensitivity of the fungal isolates to tebuconazole, carbendazim, and azoxystrobin was also tested. All isolates showed high sensitivity to azoxystrobin in terms of mycelial growth inhibition (half maximal effective concentration value of 0.01 to 0.6 µg/ml). To the best of our knowledge, this is also the first report of jujube anthracnose caused by C. nymphaeae in South Korea.
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Affiliation(s)
- Eun Chan Kang
- School of Ecology and Environmental System, College of Ecology and Environmental Sciences, Kyungpook National University, Sangju, Gyeongsangbuk-do 37224, Republic of Korea
| | - Oliul Hassan
- School of Ecology and Environmental System, College of Ecology and Environmental Sciences, Kyungpook National University, Sangju, Gyeongsangbuk-do 37224, Republic of Korea
| | - Kyung-Min Kim
- School of Applied BioSciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Taehyun Chang
- School of Ecology and Environmental System, College of Ecology and Environmental Sciences, Kyungpook National University, Sangju, Gyeongsangbuk-do 37224, Republic of Korea
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35
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Tian S, Chen Y, Cai Z, Wang Q, Zhang J, Liu Z, Li Y, Zhao X. Effects of harpin and carbendazim on antioxidant accumulation in young jujube leaves. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023] Open
Abstract
Abstract
Jujube leaf tea is a functional beverage that soothes the nerves. In this study, we evaluated the effects of carbendazim and harpin on disease index, biomass accumulation, H2O2, antioxidant contents, and phenyl alanine ammonia lyase (PAL) activity in young jujube leaves. Compared to harpin, carbendazim decreased the disease index and induced higher H2O2 content. Additionally, the pesticide reduced young leaf biomass accumulation. In contrast, harpin increased vitamin C, glutathione, total phenolics, and total antioxidant capacity in young leaves compared to carbendazim. Compared with the control, harpin enhanced the PAL activity. Carbendazim residues were present in treated leaves for 14 days. Our study findings provide a method for improving jujube leaf tea quality from a pesticide utilization perspective.
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Affiliation(s)
- Shan Tian
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Ying Chen
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Zhien Cai
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Qianjin Wang
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Jiarui Zhang
- School of Life Sciences, Henan University , Kaifeng , Henan 475001 , China
| | - Zhilan Liu
- Grain and Oil Crops Technology Extension Station , Yongchuan , Chongqing 402160 , China
| | - Yueyue Li
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
| | - Xusheng Zhao
- Life Science College, Luoyang Normal University , Luoyang , Henan 471934 , China
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36
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Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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Jiang L, Yuan B, Ma W, Wang Y. JujubeNet: A high-precision lightweight jujube surface defect classification network with an attention mechanism. FRONTIERS IN PLANT SCIENCE 2023; 13:1108437. [PMID: 36743544 PMCID: PMC9889997 DOI: 10.3389/fpls.2022.1108437] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
Surface Defect Detection (SDD) is a significant research content in Industry 4.0 field. In the real complex industrial environment, SDD is often faced with many challenges, such as small difference between defect imaging and background, low contrast, large variation of defect scale and diverse types, and large amount of noise in defect images. Jujubes are naturally growing plants, and the appearance of the same type of surface defect can vary greatly, so it is more difficult than industrial products produced according to the prescribed process. In this paper, a ConvNeXt-based high-precision lightweight classification network JujubeNet is presented to address the practical needs of Jujube Surface Defect (JSD) classification. In the proposed method, a Multi-branching module using Depthwise separable Convolution (MDC) is designed to extract more feature information through multi-branching and substantially reduces the number of parameters in the model by using depthwise separable convolutions. What's more, in our proposed method, the Convolutional Block Attention Module (CBAM) is introduced to make the model concentrate on different classes of JSD features. The proposed JujubeNet is compared with other mainstream networks in the actual production environment. The experimental results show that the proposed JujubeNet can achieve 99.1% classification accuracy, which is significantly better than the current mainstream classification models. The FLOPS and parameters are only 30.7% and 30.6% of ConvNeXt-Tiny respectively, indicating that the model can quickly and effectively classify JSD and is of great practical value.
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Affiliation(s)
- Lingjie Jiang
- School of Electronic Information, Xijing University, Xi’an, China
- Shaanxi Key Laboratory of Integrated and Intelligent Navigation, The 20th Research Institute of China Electronics Technology Group Corporation, Xi’an, China
- Xi’an Key Laboratory of High Precision Industrial Intelligent Vision Measurement Technology, Xijing University, Xi’an, China
| | - Baoxi Yuan
- School of Electronic Information, Xijing University, Xi’an, China
- Shaanxi Key Laboratory of Integrated and Intelligent Navigation, The 20th Research Institute of China Electronics Technology Group Corporation, Xi’an, China
- Xi’an Key Laboratory of High Precision Industrial Intelligent Vision Measurement Technology, Xijing University, Xi’an, China
| | - Wenyun Ma
- Humanities Teaching Department, Gansu University of Chinese Medicine, Dingxi, China
| | - Yuqian Wang
- Graduate Office, Xijing University, Xi’an, China
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Characterization of the Genetic Variability within Ziziphus nummularia Genotypes by Phenotypic Traits and SSR Markers with Special Reference to Geographic Distribution. Genes (Basel) 2023; 14:genes14010155. [PMID: 36672897 PMCID: PMC9858891 DOI: 10.3390/genes14010155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/13/2022] [Accepted: 12/29/2022] [Indexed: 01/11/2023] Open
Abstract
Understanding the impacts and constraints of climate change on Ziziphus nummularia's geographical distribution is crucial for its future sustainability. In this study, we analyze information obtained from the field investigation, the distribution and response of climatic changes of Ziziphus nummularia by the use of ArcGIS analysis. The genetic diversity of 180 genotypes from three populations was studied by morphological attributes and simple sequence repeat (SSR). The results showed that the significant bioclimatic variable limiting the distribution of Z. nummularia was the mean temperature (bio 10_18.tif and bio19). Under the current climatic change, the suitable growth region of Z. nummularia is Swat (35.22° N, 72.42° E), while the future distribution would be Buner (34.39° N, 72.61° E), respectively. A total of 11 phenotypic traits were noted and had significant phenotypic variation among the traits. A total of 120 alleles were amplified. The alleles per locus ranged from 2 to 6, averaging 4.42, whereas PIC ranged from 0.33 to 0.79. Within a mean value of 0.67 per locus, expected heterozygosity was 0.57, observed heterozygosity was 0.661, and average gene diversity was 0.49. Flow estimates (6.41) indicated frequent gene flow within genotypes. The clustering, STRUCTURE, and PCoA analysis indicated Swat and Buner migration routes and evolution as well. The results indicated the prevalence of genetic variability and relationships among Z. nummularia across geographical boundaries had retained unique alleles. This may facilitate the development of agronomically desirable cultivars. However, climate change has impacted species distributions, requiring strategies to conserve genetic resources in different areas.
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Muacevic A, Adler JR, Hendrata AP. Hepatoprotective Effect of Dried Red Jujube Fruit Extract Against Acetaminophen-Induced Acute Hepatotoxicity. Cureus 2023; 15:e33272. [PMID: 36606101 PMCID: PMC9807328 DOI: 10.7759/cureus.33272] [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] [Accepted: 12/31/2022] [Indexed: 01/04/2023] Open
Abstract
Background A liver injury could impair the integration of the body's organ system, which may cause complications that can lead to death. The dried red jujube fruit extract has the potential to protect the liver from toxic substances through its antioxidant properties. Aims To determine and analyze the hepatoprotective effect of dried red jujube fruit extract on aminotransferase levels against acetaminophen-induced acute hepatotoxicity. Methods Male Wistar rats were divided into five groups. The negative control group (G1) received carboxymethylcellulose sodium (CMC-Na) 1%. The positive control group (G2) received acetaminophen. The treatment group G3 received dried red jujube fruit extract 70 mg/kg BW + acetaminophen, G4 received dried red jujube fruit extract 140 mg/kg BW + acetaminophen, and G5 received dried red jujube fruit extract 280 mg/kg BW + acetaminophen. Dried red jujube fruit extract was given for 10 consecutive days. Acetaminophen (3 g/kg BW) was given on the ninth day. Blood samples were collected, and aminotransferase levels were measured on the 11th day. Results Kruskal-Wallis comparison test showed significant differences (p < 0.01) between all groups on alanine aminotransferase (ALT; p = 0.003) and aspartate aminotransferase (AST; p = 0.001) levels. Mann-Whitney post hoc test showed significant differences (p < 0.01) between G2:G3, G2:G4, and G2:G5 groups on ALT and AST levels. Pearson correlation test showed a significant negative correlation (p < 0.01; r = -1) between all given doses of dried red jujube fruit extract on ALT (p = 0.000; r = -0.778) and AST (p = 0.000; r = -0.774) levels. Conclusion The dried red jujube fruit extract has a hepatoprotective effect on aminotransferase levels against acetaminophen-induced acute hepatotoxicity at 70 mg/kg BW, 140 mg/kg BW, and 280 mg/kg BW (the most effective dose), and there was a negative correlation between all doses and the aminotransferase levels.
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40
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Haque A, Ahmad S, Azad ZRAA, Adnan M, Ashraf SA. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes. PeerJ 2023; 11:e14977. [PMID: 36890873 PMCID: PMC9988266 DOI: 10.7717/peerj.14977] [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: 09/19/2022] [Accepted: 02/08/2023] [Indexed: 03/06/2023] Open
Abstract
Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.
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Affiliation(s)
- Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Z R A A Azad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il, Saudi Arabia
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41
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Ji X, Wang Z, Hao X, Zhu Y, Lin Y, Li G, Guo X. Structural characterization of a new high molecular weight polysaccharide from jujube fruit. Front Nutr 2022; 9:1012348. [PMID: 36466429 PMCID: PMC9713635 DOI: 10.3389/fnut.2022.1012348] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Accepted: 10/25/2022] [Indexed: 08/27/2023] Open
Abstract
From Ziziphus Jujuba cv. Muzao fruit, a new polysaccharide (PZMP3-1) with high molecular weight was isolated. Constructional characterization revealed that PZMP3-1 comprized 2.56 rhamnose, 7.70 arabinoses, 3.73 galactose, and 6.73 galactose, and it has a 241 kDa average molecular weight. The principal structural components of PZMP3-1 were 1,2,4 and 1,4-linked GalpA, 1,4-linked Galp, 1,3 and 1,5-linked Araf, and 1-linked Rhap based on methylation and nuclear magnetic resonance spectroscopy (NMR) analyses. X-ray diffraction (XRD), Fourier transforms infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and scanning electron microscopy (SEM) structural analysis of PZMP3-1 revealed a tangled and branching pattern. Overall, these structural results suggested that PZMP3-1 could have unique bioactivities and be widely used in nutritional supplements.
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Affiliation(s)
- Xiaolong Ji
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Zhiwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
- Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area, Chongqing Three Gorges Medical College, Chongqing, China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, China
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Yan Lin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Guoli Li
- Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area, Chongqing Three Gorges Medical College, Chongqing, China
| | - Xudan Guo
- Basic Medical College, Hebei University of Chinese Medicine, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Shijiazhuang, China
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42
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Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic contents, organic acid contents, volatile compound contents, and antioxidant activity. Antioxidant activity and total phenolic content of jujube vinegar produced by traditional methods were found to be higher than those of jujube juice and wine. Protocatechic acid, chlorogenic acid, phydroxybenzoic acid, caffeic acid, epicatechin, and syringic acid were detected in jujube vinegar. Moreover, oxalic acid, malic acid, tartaric acid, formic acid, ascorbic acid, lactic acid, acetic acid and some other organic acid components were determined in jujube vinegar. Volatile aroma compounds such as ester, aldehyde, alcohol, terpene, acid, and ketone were determined in jujube samples. It was seen that the antioxidant activity and bioactive compounds of jujube vinegar were very rich, and jujube vinegar, which is an alternative product with a high potential produced from jujube fruit, is an important product for the food sector due to its long shelf life. This research is the first detailed study in which the antioxidant activity and bioactive compounds determined during the production stages of jujube vinegar (jujube juice, wine, and vinegar) were evaluated in detail.
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43
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Uddin N, Muhammad N, Ali N, Nisar M, Liu M. Genomic constitution and relationships of Ziziphus species collected from Malakand Division, Pakistan. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2022; 28:1939-1953. [PMID: 36484032 PMCID: PMC9723090 DOI: 10.1007/s12298-022-01249-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 03/11/2022] [Accepted: 04/07/2022] [Indexed: 06/01/2023]
Abstract
Polyploidization has played a major role in plant evolution and can alter plant morphology, phenology, and ecology within only one or a few generations. Ziziphus species are economically as well as nutritionally important fruit-yielding trees. Identification of genotypes with unique traits or those with higher ploidy levels or a broader genetic base could lead to further improvements within the species. The current study has assessed the ploidy levels in the Ziziphus species (Ziziphus jujuba Mill. and Ziziphus nummularia (Burm. f. Wight & Arn) with phenotypic traits, flow cytometry, and chromosomal count as well as with SSRs markers. Morphological traits were inferred to be the most important drivers of trait variations among the investigated genotypes. The total sugar, total cAMPs, titratable acid, and chlorophyll (a, b, and total) were also significantly different in contrast with diploid plants, which showed that tetraploid Ziziphus had the potential to increase nutritional contents. Out of twenty (20), five (5) Z. jujuba genotypes (ZJL-9, ZJL-12, ZJL-17, ZJL-18, and ZJL-19) were found tetraploid 2n = 4x = 48, with genome size ranging from 965.9 to1238.8 Mb that was significantly higher than the tetraploid Z. jujuba Mill. variety Dongzao. Similarly, Z. nummularia ZNL-07 to ZNL-15 have found tetraploid 2n = 4x = 72 with genomic sizes ranging from 1152.2 to 1746.8 Mb respectively. Simple sequence repeats (SSRs) marker was applied to assess the genetic relationship within Ziziphus genotypes. To the best of our understanding, this is the first report on the identification of naturalized random tetraploids within the Pakistani Ziziphus species. This study provides important insights into the genomic architecture of Ziziphus species with implications for classification, conservation, and improvements of Ziziphus germplasm resources.
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Affiliation(s)
- Nisar Uddin
- Department of Botany, Hazara University Mansehra, Khyber Pakhtunkhwa, Pakistan
- Department of Pomology, College of Horticulture, Hebei Agricultural University, Baoding, 071001 Hebei China
- Department of Botany, University of Malakand, Chakdara, Khyber Pakhtunkhwa Pakistan
| | - Noor Muhammad
- Department of Pomology, College of Horticulture, Hebei Agricultural University, Baoding, 071001 Hebei China
| | - Niaz Ali
- Department of Botany, Hazara University Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Mohammad Nisar
- Department of Botany, University of Malakand, Chakdara, Khyber Pakhtunkhwa Pakistan
| | - Mengjun Liu
- Department of Pomology, College of Horticulture, Hebei Agricultural University, Baoding, 071001 Hebei China
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44
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Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01605-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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45
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Yıkmış S, Altıner DD, Ozer H, Levent O, Celik G, Çöl BG. Modeling and Optimization of Bioactive Compounds from Jujube (
Ziziphus jujuba Mill
.) Vinegar using Response Surface Methodology (
RSM
) and Artificial Neural Network (
ANN
): Comparison of Ultrasound Processing and Thermal Pasteurization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag, 59830 Turkey
| | - Dilek Dülger Altıner
- Tourism Faculty, Department of Gastronomy and Culinary Arts Kocaeli University 41000 Kocaeli Turkey
| | - Hayrettin Ozer
- Food Institute ‐ MRC ‐ The Scientific and Technological Research Council of Turkey (TUBITAK) Kocaeli, 41470 Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University 44280 Malatya Turkey
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa, 16190 Turkey
| | - Başak Gökçe Çöl
- Department of Nutrition and Dietetics İstanbul Gelisim University Avcılar, 34000 Istanbul Turkey
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46
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Si Y, Lv T, Li H, Liu J, Sun J, Mu Z, Qiao J, Bu H, Yuan H, Wang A. The molecular mechanism on suppression of climacteric fruit ripening with postharvest wax coating treatment via transcriptome. FRONTIERS IN PLANT SCIENCE 2022; 13:978013. [PMID: 36046594 PMCID: PMC9421051 DOI: 10.3389/fpls.2022.978013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Wax coating is an important means to maintain fruit quality and extend fruit shelf life, especially for climacteric fruits, such as apples (Malus domestica). Here, we found that wax coating could inhibit ethylene production, chlorophyll degradation, and carotenoid synthesis, but the molecular mechanism remains unclear. The regulatory mechanism of wax coating on apple fruit ripening was determined by subjecting wax-treated apple fruits to transcriptome analysis. RNA-seq revealed that 1,137 and 1,398 genes were upregulated and downregulated, respectively. These differentially expressed genes (DEGs) were shown to be related to plant hormones, such as ethylene, auxin, abscisic acid, and gibberellin, as well as genes involved in chlorophyll degradation and carotenoid biosynthesis. Moreover, we found that some genes related to the wax synthesis process also showed differential expression after the wax coating treatment. Among the DEGs obtained from RNA-seq analysis, 15 were validated by quantitative RT-PCR, confirming the results from RNA-seq analysis. RNA-seq and qRT-PCR of pear (Pyrus ussuriensis) showed similar changes after wax treatment. Our data suggest that wax coating treatment inhibits fruit ripening through ethylene synthesis and signal transduction, chlorophyll metabolism, and carotenoid synthesis pathways and that waxing inhibits endogenous wax production. These results provide new insights into the inhibition of fruit ripening by wax coating.
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Affiliation(s)
- Yajing Si
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Tianxing Lv
- Liaoning Institute of Pomology, Xiongyue, China
| | - Hongjian Li
- Liaoning Institute of Pomology, Xiongyue, China
| | - Jiaojiao Liu
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Jiamao Sun
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Zhaohui Mu
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Junling Qiao
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Haidong Bu
- Mudanjiang Branch, Heilongjiang Academy of Agricultural Sciences, Mudanjiang, China
| | - Hui Yuan
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Aide Wang
- Key Laboratory of Fruit Postharvest Biology (Liaoning Province), Key Laboratory of Protected Horticulture (Ministry of Education), National and Local Joint Engineering Research Center of Northern Horticultural Facilities Design and Application Technology (Liaoning), College of Horticulture, Shenyang Agricultural University, Shenyang, China
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Nutrient composition and quality traits of dried jujube fruits in seven producing areas based on metabolomics analysis. Food Chem 2022; 385:132627. [DOI: 10.1016/j.foodchem.2022.132627] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 02/05/2022] [Accepted: 03/02/2022] [Indexed: 11/23/2022]
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48
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Jin T, Dai C, Xu Y, Chen Y, Xu Q, Wu Z. Applying Cold Atmospheric Plasma to Preserve the Postharvest Qualities of Winter Jujube (Ziziphus jujuba Mill. cv. Dongzao) During Cold Storage. Front Nutr 2022; 9:934841. [PMID: 35873432 PMCID: PMC9298523 DOI: 10.3389/fnut.2022.934841] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022] Open
Abstract
Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) is a very popular horticultural fruit worldwide, which contains a high number of bioactive compounds. Nevertheless, jujube is perishable by microbial contamination and has a short shelf life under non-controlled conditions. Cold atmospheric plasma (CAP) presents a great potential for food sterilization, maintain postharvest quality, and prolonged storage time. Herein, this study investigated the potential effect of CAP with different exposure times (0, 5, 10, and 20 min) on the physicochemical and biochemical changes in jujube during 15-day storage at 4°C and 90% relative humidity (RH). The results showed that CAP treatment could obviously delay ripening, but displayed no effects on the speed of weight loss and moisture content. Meanwhile, the total native aerobic bacterial count in each jujube group was restrained during whole storage. However, CAP treatment showed a time-dependent manner to improve gene expression (PAL, 4CL, DFR, ANS, LAR, and ANR) related to phenolic biosynthesis. As compared to other groups, 20-min CAP treatment can keep or increase total phenolic content (TPC), maintain antioxidant activity, and reduce oxidative damage. Furthermore, the hydrogen peroxide (H2O2) and malondialdehyde (MDA) content in jujube during middle storage were visibly reduced by 20-min CAP treatment. All in all, our findings concluded that appropriate CAP exposure time can be a promising candidate for the postharvest preservation of jujube.
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Affiliation(s)
- Tao Jin
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
- Joint Laboratory of Plasma Application Technology, Institute of Advanced Technology, University of Science and Technology of China, Hefei, China
| | - Chenwei Dai
- Anhui Academy of Medical Sciences, Hefei, China
| | - Yong Xu
- Anhui Academy of Medical Sciences, Hefei, China
| | - Yan Chen
- Joint Laboratory of Plasma Application Technology, Institute of Advanced Technology, University of Science and Technology of China, Hefei, China
- Institute of Advanced Technology, University of Science and Technology of China, Hefei, China
| | - Qinghua Xu
- Anhui Academy of Medical Sciences, Hefei, China
- *Correspondence: Qinghua Xu,
| | - Zhengwei Wu
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
- Joint Laboratory of Plasma Application Technology, Institute of Advanced Technology, University of Science and Technology of China, Hefei, China
- Institute of Advanced Technology, University of Science and Technology of China, Hefei, China
- CAS Key Laboratory of Geospace Environment, University of Science and Technology of China, Hefei, China
- Zhengwei Wu,
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49
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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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50
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The Inclusion of Jujube By-Products in Animal Feed: A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14137882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Given the increasing demands for the quality and safety of animal-derived foods and the strict regulations on the use of antibiotics in animal feed, the use of functional feed additives has attracted increasing research and development. Jujube fruit is an energy-rich food with antioxidant, antibacterial, and antidiarrheal properties. With the expanding areas of cultivation to jujube trees and the intensive processing of jujube in Asia, especially in China, a large number of jujube by-products are produced. These by-products are used widely in animal feed for pigs, chicken, cattle, goats, and fish, as they improve growth performance, promote digestive tract health, and enhance the quality of animal products. This article reviews the nutritional components and benefits of jujube by-products and their potential incorporation in animal feed. The aim of this review is to introduce jujube by-products as a novel supplement or partial dietary replacement in the animal feed industry.
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