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Lee SD, Gil CS, Lee JH, Jeong HB, Kim JH, Jang YA, Kim DY, Lee WM, Moon JH. Internal quality prediction technology for 'Sulhyang' strawberry fruit using organic analysis and hyperspectral imaging. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 323:124912. [PMID: 39142263 DOI: 10.1016/j.saa.2024.124912] [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: 04/03/2024] [Revised: 07/05/2024] [Accepted: 07/29/2024] [Indexed: 08/16/2024]
Abstract
In recent years, hyperspectral imaging combined with machine learning techniques has garnered significant attention for its potential in assessing fruit maturity. This study proposes a method for predicting strawberry fruit maturity based on the harvest time. The main features of this study are as follows. 1) Selection of wavelength band associated with strawberry growth season; 2) Extraction of efficient parameters to predict strawberry maturity 3) Prediction of internal quality attributes of strawberries using extracted parameters. In this study, experts cultivated strawberries in a controlled environment and performed hyperspectral measurements and organic analyses on the fruit with minimal time delay to facilitate accurate modeling. Data augmentation techniques through cross-validation and interpolation were effective in improving model performance. The four parameters included in the model and the cumulative value of the model were available for quality prediction as additional parameters. Among these five parameter candidates, two parameters with linearity were finally identified. The predictive outcomes for firmness, soluble solids content, acidity, and anthocyanin levels in strawberry fruit, based on the two identified parameters, are as follows: The first parameter, ps, demonstrated RMSE performances of 1.0 N, 2.3 %, 0.1 %, and 2.0 mg per 100 g fresh fruit for firmness, soluble solids content, acidity, and anthocyanin, respectively. The second parameter, p3, showed RMSE performances of 0.6 N, 1.2 %, 0.1 %, and 1.8 mg per 100 g fresh fruit, respectively. The proposed non-destructive analysis method shows the potential to overcome the challenges associated with destructive testing methods for assessing certain internal qualities of strawberry fruit.
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Affiliation(s)
- Sang-Deok Lee
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea.
| | - Chan-Saem Gil
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea; Department of Horticulture, College of Industrial Science, Kongju National University, Yesan 32439, Republic of Korea
| | - Jun-Ho Lee
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Hyo-Bong Jeong
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Jin-Hee Kim
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Yun-Ah Jang
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Dae-Young Kim
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Woo-Moon Lee
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
| | - Ji-Hye Moon
- Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Wanju-gun 55365, Republic of Korea
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Bahreini Z, Abedi M, Ashori A, Parach A. Extraction and characterization of anthocyanin pigments from Iris flowers and metal complex formation. Heliyon 2024; 10:e31795. [PMID: 38832280 PMCID: PMC11145348 DOI: 10.1016/j.heliyon.2024.e31795] [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: 03/06/2024] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 06/05/2024] Open
Abstract
Exploring the chemical processes and factors influencing the stability of the blue color derived from anthocyanins is a crucial objective in agricultural and food chemistry research. The ability of these compounds to bind with metals could potentially stabilize anthocyanins extracted from plant-based foods or enable modifying their hues for application as natural food colorants. This study had two core objectives - first, to extract and identify the major anthocyanin pigments responsible for iris flower coloration. Second, to selectively complex purified iris anthocyanins with aluminum (Al3+) and copper (Cu2+) ions, probing the coordination chemistry underlying synthetic metalloanthocyanin formation. Fresh iris flowers were collected and anthocyanins extracted using an optimized acidic solution. After separation, anthocyanins were complexed with metals Al3+ and Cu2+ at pH 5-6 to understand better the evolution of blue and green colors in anthocyanin-metal chelates. Characterization of anthocyanins and their metal complexes utilized UV-visible spectrometry, colorimetry (L\* a\*b\* values), FTIR spectroscopy, and LC-MS. Metal complexation of anthocyanins exhibited bathochromic shifts of visible absorption maxima from 538 to 584 nm for Al-complex and 538-700 nm for Cu-complex. Color changes were accompanied by decreased lightness (L\*, from 87 to 81) and color coefficients a\* (+5.4 to -6.8) and b\* (-12.2 to -4.8). LC-MS analysis identified five major anthocyanin aglycones: cyanidin (Cyd, m/z 289), delphinidin (Dpd, m/z 305), petunidin (Ptd, m/z 229), malvidin (Mv, m/z 329) and pelargonidin (m/z 273), along with various glycosylated derivatives. This work successfully isolated key iris anthocyanin pigments and elucidated their metal chelation interactions underlying expanded floral color production, bridging knowledge gaps about this underexplored genus.
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Affiliation(s)
- Zaker Bahreini
- Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
| | - Mohammad Abedi
- Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
| | - Alireza Ashori
- Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
| | - Ali Parach
- Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
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Zhao X, Feng Y, Ke D, Teng Y, Yuan Z. Comparative transcriptomic and metabolomic profiles reveal fruit peel color variation in two red pomegranate cultivars. PLANT MOLECULAR BIOLOGY 2024; 114:51. [PMID: 38691187 DOI: 10.1007/s11103-024-01446-9] [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: 07/20/2023] [Accepted: 03/23/2024] [Indexed: 05/03/2024]
Abstract
Pomegranate (Punica granatum L.) which belongs to family Lythraceae, is one of the most important fruit crops of many tropical and subtropical regions. A high variability in fruit color is observed among different pomegranate accessions, which arises from the qualitative and quantitative differences in anthocyanins. However, the mechanism of fruit color variation is still not fully elucidated. In the present study, we investigated the red color mutation between a red-skinned pomegranate 'Hongbaoshi' and a purple-red-skinned cultivar 'Moshiliu', by using transcriptomic and metabolomic approaches. A total of 51 anthocyanins were identified from fruit peels, among which 3-glucoside and 3,5-diglucoside of cyanidin (Cy), delphinidin (Dp), and pelargonidin (Pg) were dominant. High proportion of Pg in early stages of 'Hongbaoshi' but high Dp in late stages of 'Moshiliu' were characterized. The unique high levels of Cy and Dp anthocyanins accumulating from early developmental stages accounted for the purple-red phenotype of 'Moshiliu'. Transcriptomic analysis revealed an early down-regulated and late up-regulated of anthocyanin-related structure genes in 'Moshiliu' compared with 'Hongbaoshi'. Alao, ANR was specially expressed in 'Hongbaoshi', with extremely low expression levels in 'Moshiliu'. For transcription factors R2R3-MYB, the profiles demonstrated a much higher transcription levels of three subgroup (SG) 5 MYBs and a sharp decrease in expression of SG6 MYB LOC116202527 in high-anthocyanin 'Moshiliu'. SG4 MYBs exhibited two entirely different patterns, LOC116203744 and LOC116212505 were down-regulated whereas LOC116205515 and LOC116212778 were up-regulated in 'Moshiliu' pomegranate. The results indicate that specific SG members of the MYB family might promote the peel coloration in different manners and play important roles in color mutation in pomegranate.
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Affiliation(s)
- Xueqing Zhao
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.
- College of Forestry, Nanjing Forestry University, Nanjing, 210037, China.
| | - Yingyi Feng
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Ding Ke
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Yingfen Teng
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Zhaohe Yuan
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
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Han X, Huang J, Cai J, Yu C, Jiang S, Ye Q, Yang S, Pan W, Zhang Q, Wang Y. Microwave-ultrasonic technique development coupled with natural deep eutectic solvents in anthocyanin extraction from perilla leaves (Perilla frutescens var. Acuta). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3006-3016. [PMID: 36397264 DOI: 10.1002/jsfa.12343] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND As potent antioxidants, anthocyanins can protect the body from free radicals. However, the traditional solvent extraction method has the disadvantages of requiring a high extraction temperature and long extraction time, so it is necessary to develop an efficient extraction method for anthocyanins. RESULTS In this study, the technique of natural deep eutectic solvents (DESs) was applied to extract anthocyanins from purple perilla leaves with the aid of microwave-ultrasonic assisted extraction (MUAE). The response surface methodology (RSM), based on the Box-Behnken design (BBD), predicted the maximum extraction yield of anthocyanins to be 619.62 mg (100 g)-1 under the following conditions: x1 (ultrasonic extraction power) = 357.25 W, x2 (time) = 25.62 min, and x3 (temperature) = 57.80 °C. The biological activity of the extract obtained was evaluated by examining its radical-scavenging effect on 1,1-diphenyl-2-picrylhydrazyl, hydroxyl radical, and superoxide anion radicals. Its bacteriostatic impact was investigated on four typical bacteria: Shewanella putrefaciens (S. putrefaciens), Pseudomonas fluorescens (P. fluorescens), Escherichia coli (E. coli), and Staphylococcus aureus (S. aureus). CONCLUSION The integrated extraction method of DESs with MUAE was efficient, energy-saving, green, and sustainable. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoxiang Han
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Jianghui Huang
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Jinwang Cai
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Chen Yu
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Shengchou Jiang
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Qing Ye
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Shuifen Yang
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Weichun Pan
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Qiaozhi Zhang
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
| | - Yanbo Wang
- College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, China
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Avula B, Katragunta K, Osman AG, Ali Z, John Adams S, Chittiboyina AG, Khan IA. Advances in the Chemistry, Analysis and Adulteration of Anthocyanin Rich-Berries and Fruits: 2000-2022. Molecules 2023; 28:560. [PMID: 36677615 PMCID: PMC9865467 DOI: 10.3390/molecules28020560] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023] Open
Abstract
Anthocyanins are reported to exhibit a wide variety of remedial qualities against many human disorders, including antioxidative stress, anti-inflammatory activity, amelioration of cardiovascular diseases, improvement of cognitive decline, and are touted to protect against neurodegenerative disorders. Anthocyanins are water soluble naturally occurring polyphenols containing sugar moiety and are found abundantly in colored fruits/berries. Various chromatographic (HPLC/HPTLC) and spectroscopic (IR, NMR) techniques as standalone or in hyphenated forms such as LC-MS/LC-NMR are routinely used to gauge the chemical composition and ensure the overall quality of anthocyanins in berries, fruits, and finished products. The major emphasis of the current review is to compile and disseminate various analytical methodologies on characterization, quantification, and chemical profiling of the whole array of anthocyanins in berries, and fruits within the last two decades. In addition, the factors affecting the stability of anthocyanins, including pH, light exposure, solvents, metal ions, and the presence of other substances, such as enzymes and proteins, were addressed. Several sources of anthocyanins, including berries and fruit with their botanical identity and respective yields of anthocyanins, were covered. In addition to chemical characterization, economically motivated adulteration of anthocyanin-rich fruits and berries due to increasing consumer demand will also be the subject of discussion. Finally, the health benefits and the medicinal utilities of anthocyanins were briefly discussed. A literature search was performed using electronic databases from PubMed, Science Direct, SciFinder, and Google Scholar, and the search was conducted covering the period from January 2000 to November 2022.
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Affiliation(s)
- Bharathi Avula
- National Center for Natural Products Research, University, MS 38677, USA
| | - Kumar Katragunta
- National Center for Natural Products Research, University, MS 38677, USA
| | - Ahmed G. Osman
- National Center for Natural Products Research, University, MS 38677, USA
| | - Zulfiqar Ali
- National Center for Natural Products Research, University, MS 38677, USA
| | | | | | - Ikhlas A. Khan
- National Center for Natural Products Research, University, MS 38677, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, University, MS 38677, USA
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Majeed U, Shafi A, Majeed H, Akram K, Liu X, Ye J, Luo Y. Grape (Vitis vinifera L.) phytochemicals and their biochemical protective mechanisms against leading pathologies. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Ismail A, Gajjar P, Park M, Mahboob A, Tsolova V, Subramanian J, Darwish AG, El-Sharkawy I. A recessive mutation in muscadine grapes causes berry color-loss without influencing anthocyanin pathway. Commun Biol 2022; 5:1012. [PMID: 36153380 PMCID: PMC9509324 DOI: 10.1038/s42003-022-04001-8] [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: 03/03/2022] [Accepted: 09/13/2022] [Indexed: 11/10/2022] Open
Abstract
Anthocyanins, a major class of flavonoids, are important pigments of grape berries. Despite the recent discovery of the genetic cause underlying the loss of color, the metabolomic and molecular responses are unknown. Anthocyanin quantification among diverse berry color muscadines suggests that all genotypes could produce adequate anthocyanin quantities, irrespective of berry color. Transcriptome profiling of contrasting color muscadine genotypes proposes a potential deficiency that occurs within the anthocyanin transport and/or degradation mechanisms and might cause unpigmented berries. Genome-wide association studies highlighted a region on chromosome-4, comprising several genes encoding glutathione S-transferases involved in anthocyanin transport. Sequence comparison among genotypes reveals the presence of two GST4b alleles that differ by substituting the conserved amino acid residue Pro171-to-Leu. Molecular dynamics simulations demonstrate that GST4b2–Leu171 encodes an inactive protein due to modifications within the H-binding site. Population genotyping suggests the recessive inheritance of the unpigmented trait with a GST4b2/2 homozygous. A model defining colorless muscadines’ response to the mutation stimulus, avoiding the impact of trapped anthocyanins within the cytoplasm is established. Transcriptome profiling and mutational analysis suggest a potential deficiency in anthocyanin transport by glutathione S-transferases and/or degradation mechanisms that might cause unpigmented berries.
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Chang Y, Ahlawat YK, Gu T, Sarkhosh A, Liu T. Transcriptional profiling of two muscadine grape cultivars "Carlos" and "Noble" to reveal new genes, gene regulatory networks, and pathways that involved in grape berry ripening. FRONTIERS IN PLANT SCIENCE 2022; 13:949383. [PMID: 36061784 PMCID: PMC9435441 DOI: 10.3389/fpls.2022.949383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
In commercial fruit production, synchronized ripening and stable shelf life are important properties. The loosely clustered or non-bunching muscadine grape has unrealized potential as a disease-resistant cash crop, but requires repeated hand harvesting due to its unsynchronized or long or heterogeneous maturation period. Genomic research can be used to identify the developmental and environmental factors that control fruit ripening and postharvest quality. This study coupled the morphological, biochemical, and genetic variations between "Carlos" and "Noble" muscadine grape cultivars with RNA-sequencing analysis during berry maturation. The levels of antioxidants, anthocyanins, and titratable acids varied between the two cultivars during the ripening process. We also identified new genes, pathways, and regulatory networks that modulated berry ripening in muscadine grape. These findings may help develop a large-scale database of the genetic factors of muscadine grape ripening and postharvest profiles and allow the discovery of the factors underlying the ripeness heterogeneity at harvest. These genetic resources may allow us to combine applied and basic research methods in breeding to improve table and wine grape ripening uniformity, quality, stress tolerance, and postharvest handling and storage.
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Affiliation(s)
- Yuru Chang
- Department of Horticultural Science, University of Florida, Gainesville, FL, United States
| | - Yogesh Kumar Ahlawat
- Department of Horticultural Science, University of Florida, Gainesville, FL, United States
| | - Tongjun Gu
- Bioinformatics, Interdisciplinary Center for Biotechnology Research, University of Florida, Gainesville, FL, United States
- Department of Biostatistics, University of Florida, Gainesville, FL, United States
| | - Ali Sarkhosh
- Department of Horticultural Science, University of Florida, Gainesville, FL, United States
| | - Tie Liu
- Department of Horticultural Science, University of Florida, Gainesville, FL, United States
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Sun X, Li X, Wang Y, Xu J, Jiang S, Zhang Y. MdMKK9-Mediated the Regulation of Anthocyanin Synthesis in Red-Fleshed Apple in Response to Different Nitrogen Signals. Int J Mol Sci 2022; 23:ijms23147755. [PMID: 35887103 PMCID: PMC9324793 DOI: 10.3390/ijms23147755] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 12/10/2022] Open
Abstract
The mitogen-activated protein kinase (MAPK) signaling cascade is a widely existing signal transduction system in eukaryotes, and plays an important role in the signal transduction processes of plant cells in response to environmental stress. In this study, we screened MdMKK9, a gene in the MAPK family. This gene is directly related to changes in anthocyanin synthesis in the ‘Daihong’ variety of red-fleshed apple (Malus sieversii f neidzwetzkyana (Dieck) Langenf). MdMKK9 expression was up-regulated in ‘Daihong’ tissue culture seedlings cultured at low levels of nitrogen. This change in gene expression up-regulated the expression of genes related to anthocyanin synthesis and nitrogen transport, thus promoting anthocyanin synthesis and causing the tissue culture seedlings to appear red in color. To elucidate the function of MdMKK9, we used the CRISPR/Cas9 system to construct a gene editing vector for MdMKK9 and successfully introduced it into the calli of the ‘Orin’ apple. The MdMKK9 deletion mutants (MUT) calli could not respond to the low level of nitrogen signal, the expression level of anthocyanin synthesis-related genes was down-regulated, and the anthocyanin content was lower than that of the wild type (WT). In contrast, the MdMKK9-overexpressed calli up-regulated the expression level of anthocyanin synthesis-related genes and increased anthocyanin content, and appeared red in conditions of low level of nitrogen or nitrogen deficiency. These results show that MdMKK9 plays a role in the adaptation of red-fleshed apple to low levels of nitrogen by regulating the nitrogen status and anthocyanin accumulation.
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Affiliation(s)
- Xiaohong Sun
- Key Laboratory of Plant Biotechnology of Shandong Province, College of Life Sciences, Qingdao Agricultural University, Qingdao 266109, China; (X.S.); (J.X.)
- Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinxin Li
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; (X.L.); (Y.W.)
| | - Yanbo Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; (X.L.); (Y.W.)
| | - Jihua Xu
- Key Laboratory of Plant Biotechnology of Shandong Province, College of Life Sciences, Qingdao Agricultural University, Qingdao 266109, China; (X.S.); (J.X.)
- Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
| | - Shenghui Jiang
- Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; (X.L.); (Y.W.)
- Correspondence: (S.J.); (Y.Z.)
| | - Yugang Zhang
- Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; (X.L.); (Y.W.)
- Correspondence: (S.J.); (Y.Z.)
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Wang RS, Dong PH, Shuai XX, Chen MS. Evaluation of Different Black Mulberry Fruits ( Morus nigra L.) Based on Phenolic Compounds and Antioxidant Activity. Foods 2022; 11:1252. [PMID: 35563975 PMCID: PMC9106001 DOI: 10.3390/foods11091252] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated thirteen different black mulberry fruits (Morus nigra L.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20-15.83 °Brix), titratable acidity (5.82-48.49 mg CA/g), total phenolic contents (10.82-27.29 mg GAE/g), total flavonoid contents (1.21-2.86 mg RE/g) and total anthocyanin contents (2.91-11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.
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Affiliation(s)
| | | | | | - Ming-Shun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (R.-S.W.); (P.-H.D.); (X.-X.S.)
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Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato (
Ipomoea batatas
L.) and red rice using a mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16666] [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]
Affiliation(s)
- Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
- Extension and Training Centre, Department of Agriculture Peradeniya Sri Lanka
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Nurul Hanisah Juhari
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
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12
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Sabra A, Netticadan T, Wijekoon C. Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases. Food Chem X 2021; 12:100149. [PMID: 34761204 PMCID: PMC8567006 DOI: 10.1016/j.fochx.2021.100149] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 10/07/2021] [Accepted: 10/25/2021] [Indexed: 12/12/2022] Open
Abstract
Grapes are a rich source of bioactive molecules including phenolic acids, flavonoids, anthocyanins, stilbenes, and lipids. These are the compounds which contribute to the health benefits of grape and grape-derived products. They possess antioxidant, antimicrobial, anti-inflammatory, and anti-carcinogenic activities and have wide applications in food and nutraceutical industries. Use of grape extracts rich in these bioactive compounds are linked to reduced incidence of cardiovascular disease and its major risk factors including hypertension (high blood pressure); a clinical condition associated with high mortality worldwide. Therefore, considerable attention has been given to grape-based products to alleviate and treat hypertension. The aim of this review is to summarize the bioactive compounds of grapes, composition changes in different grape extracts and the potential benefits in reducing hypertension.
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Affiliation(s)
- Ali Sabra
- Canadian Centre for Agri-Food Research in Health and Medicine, Winnipeg, Manitoba R2H 2A6, Canada
| | - Thomas Netticadan
- Canadian Centre for Agri-Food Research in Health and Medicine, Winnipeg, Manitoba R2H 2A6, Canada
| | - Champa Wijekoon
- Canadian Centre for Agri-Food Research in Health and Medicine, Winnipeg, Manitoba R2H 2A6, Canada
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13
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Cui HX, Luo Y, Mao YY, Yuan K, Jin SH, Zhu XT, Zhong BW. Purified anthocyanins from Zea mays L. cob ameliorates chronic liver injury in mice via modulating of oxidative stress and apoptosis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4672-4680. [PMID: 33491773 DOI: 10.1002/jsfa.11112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 12/16/2020] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Purple corn (Zea mays L.) is one of the main economic crops in China and has been used in the treatment of cystitis, urinary infections and obesity. However, purple corncobs, the by-product remaining after processing and having an intense purple-black color, are normally disposed of as waste or used as animal feed. Therefore, to further expand the medicinal value of purple corncob, its content was analyzed and, after purification, the effect and mechanism of purified purple corncob anthocyanins (PPCCA) on CCl4 -induced chronic liver injury in mice were investigated. RESULTS It was observed that the total anthocyanin content (TAC) from PPCCA (317.51 ± 9.30 mg cyanidin 3-O-glucoside (C-3-G) g-1 dry weight) was significantly higher than that from the purified purple corn seed anthocyanin (266.73 ± 3.67 mg C-3-G g-1 dry weight), of which C-3-G accounted for 90.6% and 90.4% of the TAC, respectively. Furthermore, compared with the CCl4 group, PPCCA treatment significantly reduced liver index, serum total bilirubin, alanine transaminase, aspartate transaminase and liver malondialdehyde levels, but increased liver superoxide dismutase activity. The pathological changes were also improved, such as more regular arrangement of hepatocytes, less swelling, and fewer vacuoles and apoptotic cells. Additionally, mechanistic studies showed that PPCCA downregulated the expression of Caspase-3, Bax and cytochrome P450 2E1 proteins in the liver and upregulated the expression of Bcl-2. CONCLUSION These results demonstrated that PPCCA could ameliorate CCl4 -induced chronic liver injury by regulating oxidative stress and hepatocyte apoptosis pathways. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hong-Xin Cui
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
- Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Disease by Henan & Education Ministry of PR China, Zhengzhou, China
| | - Yang Luo
- Jiyang College of Zhejiang Agriculture and Forestry University, Zhu'ji, China
| | - Yue-Yue Mao
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Ke Yuan
- Jiyang College of Zhejiang Agriculture and Forestry University, Zhu'ji, China
| | - Song-Heng Jin
- Jiyang College of Zhejiang Agriculture and Forestry University, Zhu'ji, China
| | - Xiang-Tao Zhu
- Jiyang College of Zhejiang Agriculture and Forestry University, Zhu'ji, China
| | - Bing-Wei Zhong
- Jiyang College of Zhejiang Agriculture and Forestry University, Zhu'ji, China
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14
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Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato ( Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods 2021; 10:1378. [PMID: 34203622 PMCID: PMC8232198 DOI: 10.3390/foods10061378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/13/2021] [Accepted: 05/31/2021] [Indexed: 12/20/2022] Open
Abstract
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box-Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17-9.97 ± 0.03%) and water activity (0.290 ± 0.004-0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20-124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.
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Affiliation(s)
- Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
| | - Nurul Hanisah Juhari
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.S.J.S.); (E.M.A.)
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15
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Campbell J, Sarkhosh A, Habibi F, Gajjar P, Ismail A, Tsolova V, El-Sharkawy I. Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population. Foods 2021; 10:foods10051101. [PMID: 34065684 PMCID: PMC8156615 DOI: 10.3390/foods10051101] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/06/2021] [Accepted: 05/14/2021] [Indexed: 11/16/2022] Open
Abstract
Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.
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Affiliation(s)
- Jiovan Campbell
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Ali Sarkhosh
- Horticultural Sciences Department, University of Florida, Gainesville, FL 32611, USA;
| | - Fariborz Habibi
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran;
| | - Pranavkumar Gajjar
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Ahmed Ismail
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Behera 22516, Egypt
| | - Violeta Tsolova
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (J.C.); (P.G.); (A.I.); (V.T.)
- Correspondence: ; Tel.: +1-850-599-8685
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16
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Türkyılmaz M, Hamzaoğlu F, Özkan M. Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations. Food Chem 2021; 358:129803. [PMID: 33945932 DOI: 10.1016/j.foodchem.2021.129803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/15/2021] [Accepted: 03/27/2021] [Indexed: 11/25/2022]
Abstract
Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, "A + XG" and "A + C" resulted in the greatest clarity after pasteurization, "A + C" and "A + C + CH" were associated with the greatest clarity during storage. In comparison with "A + C + CH" (k = 0.053 week-1), "A + C" (k = 0.065 week-1) was associated with more rapid improvement in clarity (23%). Greater clarity of "A + C" was associated with reductions in contents of punicalagins (r = -0.963), gallic (r = -0.936), chlorogenic (r = -0.995) and ellagic (r = -0.989) acids. However, "A + C + CH" clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, "A + C" enhanced colour density stability better (1.1 times) than "A + C + CH." Therefore, "A + C" is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.
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Affiliation(s)
- Meltem Türkyılmaz
- Institute of Food Safety, Ankara University, Diskapi 06110, Ankara, Turkey.
| | - Fatmagül Hamzaoğlu
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
| | - Mehmet Özkan
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
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17
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Aksornchu P, Chamnansilpa N, Adisakwattana S, Thilavech T, Choosak C, Marnpae M, Mäkynen K, Dahlan W, Ngamukote S. Inhibitory Effect of Antidesma bunius Fruit Extract on Carbohydrate Digestive Enzymes Activity and Protein Glycation In Vitro. Antioxidants (Basel) 2020; 10:antiox10010032. [PMID: 33396768 PMCID: PMC7824535 DOI: 10.3390/antiox10010032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/22/2020] [Accepted: 12/24/2020] [Indexed: 12/13/2022] Open
Abstract
Antidesma bunius (L.) spreng (Mamao) is widely distributed in Northeastern Thailand. Antidesma bunius has been reported to contain anthocyanins, which possess antioxidant and antihypertensive actions. However, the antidiabetic and antiglycation activity of Antidesma bunius fruit extract has not yet been reported. In this study, we investigated the inhibitory activity of anthocyanin-enriched fraction of Antidesma bunius fruit extract (ABE) against pancreatic α-amylase, intestinal α-glucosidase (maltase and sucrase), protein glycation, as well as antioxidant activity. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) chromatogram revealed that ABE contained phytochemical compounds such as cyanidin-3-glucoside, delphinidin-3-glucoside, ellagic acid, and myricetin-3-galactoside. ABE inhibited intestinal maltase and sucrase activity with the IC50 values of 0.76 ± 0.02 mg/mL and 1.33 ± 0.03 mg/mL, respectively. Furthermore, ABE (0.25 mg/mL) reduced the formation of fluorescent AGEs and the level of Nε-carboxymethyllysine (Nε-CML) in fructose and glucose-induced protein glycation during four weeks of incubation. During the glycation process, the protein carbonyl and β-amyloid cross structure were decreased by ABE (0.25 mg/mL). In addition, ABE exhibited antioxidant activity through DPPH radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) with the IC50 values 15.84 ± 0.06 µg/mL and 166.1 ± 2.40 µg/mL, respectively. Meanwhile, ferric reducing antioxidant power (FRAP) showed an EC50 value of 182.22 ± 0.64 µg/mL. The findings suggest that ABE may be a promising agent for inhibiting carbohydrate digestive enzyme activity, reducing monosaccharide-induced protein glycation, and antioxidant activity.
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Affiliation(s)
- Pattamaporn Aksornchu
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
| | - Netima Chamnansilpa
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
| | - Sirichai Adisakwattana
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | - Charoonsri Choosak
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
| | - Marisa Marnpae
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Kittana Mäkynen
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
| | - Winai Dahlan
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Sathaporn Ngamukote
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (P.A.); (N.C.); (S.A.); (C.C.); (M.M.); (K.M.)
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
- Correspondence: ; Tel.: +66-2218-1116
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18
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Tan J, Li Q, Xue H, Tang J. Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity. J Food Sci 2020; 85:3731-3744. [PMID: 33078395 DOI: 10.1111/1750-3841.15497] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022]
Abstract
Grape skins produced during the grape juice production and processing contain abundant anthocyanins and other active compounds. Consequently, this study optimized the extraction conditions for ultrasound-assisted enzymatic extraction (UAEE) of anthocyanins from grape skins via response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest anthocyanins yield (3.01 ± 0.04) mg/g from grape skins by UAEE were obtained under an extraction temperature of 50 °C, ultrasonic power of 400 W, pectinase dosage of 0.16%, and extraction time of 28 min. The AB-8 macroporous resin combined Sephadex LH-20 techniques were further employed to purify the anthocyanins extracts obtained under optimum extraction conditions (AEOEC), and the main anthocyanins were identified using high-performance liquid chromatography tandem mass spectrometry. The purified anthocyanins contained two anthocyanins in terms of delphinidin-3,5-O-diglucoside and cyanidin-3-O-rutinoside with purity of 91.35% and 92.64%, respectively. Ultimately, we further evaluated the antitumor activity of AEOEC and two purified anthocyanins on breast cancer. The results indicated that the antitumor effect of AEOEC on breast cancer MCF-7 cells was better than that of two purified anthocyanins. In addition, AEOEC could memorably increase intracellular reactive oxygen species levels and apoptosis of MCF-7 cells, and arrest MCF-7 cells in the G2/M phases. The findings provide an effective and feasible method for anthocyanins extraction and reduce the environmental burden of this waste.
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Affiliation(s)
- Jiaqi Tan
- Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, Beijing, 100871, China
| | - Qian Li
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Hongkun Xue
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Jintian Tang
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
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19
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Jia Q, Dong Q, Sang Q, Wang M, Zhang H, Zhou Y, Li Y, Xiao T, Hu P, Zhang S. Rapid qualitative and quantitative analyses of anthocyanin composition in berries from the Tibetan Plateau with UPLC-quadruple-Orbitrap MS and their antioxidant activities. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2020; 26:301-308. [PMID: 32508139 DOI: 10.1177/1469066720926435] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Nitraria tangutorum B. (NT), Hippophae rhamnoides L. (HR), Lycium ruthenicum M. (LR), Lycii fructus (LF), Rosa xanthina L. (RX), and Rubuscor chorifolius L. f. (RC) are six berries from Tibetan Plateau. They have been used in traditional folk medicine with a long history, which are rich in anthocyanins. However, detailed study of their anthocyanins remains scarce. Therefore, a method for rapid simultaneous identification and quantification of 12 anthocyanins from berries using UPLC-Quadruple-Orbitrap MS system (UPLC-Q-Orbitrap MS) was established in this work. It was verified with limit of detection (3.86-11.61 µg/L), limit of quantification (3.86-11.61 µg/L), precision (0.95-2.38%), repeatability (0.96-2.08%), stability (0.86-2.31%), mean recovery (95.8-103.1%), recovery range (93.1-107.2%) and RSD less than 5.21%. It was then used in the analysis of anthocyanins in six berries species; 8, 7, 7, 7, 6 and 9 species of anthocyanins have been identified in NT, LF, LR, HR, RC and RX, respectively based on their own retention time and exact mass in positive mode, and for the first time quantified successfully in each berry (31.11 ± 0.42-2978 ± 25.67 μg.g-1). Finally, 2, 2-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (0.92 ± 0.12-5.61 ± 0.23 mM TE/100 g), ferric reducing antioxidant power (FRAP) (1.23 ± 0.15-7.42 ± 0.28 mM TE/100 g) and total antioxidant activity (T-AOC) assays were used to evaluate the antioxidant activities of the six berries.
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Affiliation(s)
- Qiangqiang Jia
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China
| | - Qiuxia Dong
- Oncology, The Fifth People's Hospital of Qinghai Province, Xining, China
| | - Qingni Sang
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Mingfang Wang
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Hongyang Zhang
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Yiqun Zhou
- Department of Chemistry, University of Miami, Coral Gables, FL, USA
| | - Yuxi Li
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China
| | - Tingting Xiao
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China
| | - Ping Hu
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Shoude Zhang
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China
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20
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Xiong J, Chan YH, Rathinasabapathy T, Grace MH, Komarnytsky S, Lila MA. Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. Food Chem 2020; 331:127279. [PMID: 32563800 DOI: 10.1016/j.foodchem.2020.127279] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 05/28/2020] [Accepted: 06/06/2020] [Indexed: 12/14/2022]
Abstract
Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and 31% for the respective pomace extracts. Anthocyanins RI was 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively. Protein-polyphenol particle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pro-inflammatory cytokines, iNOS, IL6, and IL1β, compared to unmodified extract digests, which only suppressed IL6. Protein-polyphenol particles as a delivery vehicle in foods may confer better stability during gastrointestinal transit, allow protected polyphenols to reach the gut microbiota, and preserve polyphenol bioactivity.
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Affiliation(s)
- Jia Xiong
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
| | - Yu Hsuan Chan
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA; School of Biosciences and Medicine, University of Surrey, Guildford, UK.
| | - Thirumurugan Rathinasabapathy
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
| | - Mary H Grace
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
| | - Slavko Komarnytsky
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
| | - Mary Ann Lila
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
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21
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Gullón P, Eibes G, Lorenzo JM, Pérez-Rodríguez N, Lú-Chau TA, Gullón B. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 709:136236. [PMID: 31927433 DOI: 10.1016/j.scitotenv.2019.136236] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 12/18/2019] [Accepted: 12/18/2019] [Indexed: 06/10/2023]
Abstract
Purple corn (Zea mays L.) is used for the preparation of traditional drinks and desserts, generating great quantities of residues. The scarce information about purple corn cob (PCC) is encouraging an interest in exploring its potential as a valuable source of bioactive compounds with benefits for human health. In this study, a green method based on hydrothermal processing was used for the simultaneous extraction of oligosaccharides and phenolic compounds from PCC. For this purpose, the effects of three factors (time, temperature and pH) on the oligosaccharide content (OSC), total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), as well as on the antioxidant activity measured with three different methods (DPPH, ABTS and FRAP) were evaluated. The bioactive extract obtained under optimal conditions presented a high content of bioactive compounds exhibiting a notable antioxidant capacity and moderate inhibitory activities towards xanthine oxidase. This extract was also structurally characterized by FTIR, HPAEC-DAD, MALDI-TOF-MS and TGA, and the HPLC-ESI-MS analysis led to the tentative identification of 15 antioxidant phenolic compounds. Thus, this research demonstrated that this residue from the food industry has a high potential for obtaining several bioactive compounds that can be utilized as multi-functional ingredients in the food and pharmaceutical industries.
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Affiliation(s)
- Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Gemma Eibes
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Noelia Pérez-Rodríguez
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Thelmo A Lú-Chau
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Beatriz Gullón
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
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Anti-fatigue activity of purified anthocyanins prepared from purple passion fruit (P. edulis Sim) epicarp in mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103725] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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23
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Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01688-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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24
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Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation. Molecules 2019; 24:molecules24213816. [PMID: 31652733 PMCID: PMC6864833 DOI: 10.3390/molecules24213816] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/15/2019] [Accepted: 10/17/2019] [Indexed: 12/27/2022] Open
Abstract
Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. They are stable and have the functions of anti-oxidation, anti-mutation, anti-tumor, liver protection, hypoglycemia, and anti-inflammation, which confer them a good application prospect. Nevertheless, there is not a comprehensive review of purple sweet potato anthocyanins so far. The extraction, structural characterization, stability, functional activity, application in the food, cosmetics, medicine, and other industries of anthocyanins from purple sweet potato, together with their biotransformation in vitro or by gut microorganism are reviewed in this paper, which provides a reference for further development and utilization of anthocyanins.
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25
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Hoskin RT, Xiong J, Lila MA. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients. Food Funct 2019; 10:6286-6299. [PMID: 31524913 DOI: 10.1039/c9fo01587f] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Spray dried functional food ingredients were prepared by complexing alternative plant protein sources - buckwheat flour alone or blended with pea and rice proteins, with polyphenol sources - blueberry, cranberry and purple muscadine grape extracts from juice concentrates and pomaces - to create colloidal aggregate powders. When fruit pomaces (rather than juice concentrates) were used as polyphenol resources, solid recovery was significantly enhanced, especially for matrices made with pea protein, buckwheat flour or pea-buckwheat blends (over two fold for pea protein-berry pomace aggregates). Polyphenol content and DPPH radical scavenging capacity were, in general, significantly greater for pomace-derived protein-polyphenol aggregates compared to those made with juice concentrates. In particular, the particles produced with muscadine grape pomace presented the highest (p < 0.05) phenolic content (147.3-174.3 mg g-1, 19.4-20.4 mg g-1 and 16.3-21.4 mg g-1 for total phenolic content, anthocyanins and proanthocyanidins respectively), and antioxidant activity (408.9-423.3 μmol TE per g) as well as good spray drying yield (38.6-63.4%). Buckwheat flour, despite its relatively low protein content (13.7%) relative to pea and rice protein isolates (84% and 89%, respectively) still demonstrated high capacity for sorption of flavonoid phytoactive compounds from the berry fruits. These results suggest an efficient plant-based approach to produce value-added protein-polyphenol aggregates with broad utility as healthy food ingredients.
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Affiliation(s)
- Roberta Targino Hoskin
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA.
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Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking. Food Chem 2019; 277:391-397. [DOI: 10.1016/j.foodchem.2018.10.085] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 10/16/2018] [Accepted: 10/16/2018] [Indexed: 11/30/2022]
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27
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Song S, Wei Z, Huang Y, Guo W, Zhang Y, Yin L, Qu J, Lu J. Comparison of non-anthocyanin polyphenol accumulation in the berry skins of muscadine and European grapes during ripening in China. J Food Biochem 2018; 43:e12696. [PMID: 31353614 DOI: 10.1111/jfbc.12696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/08/2018] [Accepted: 09/13/2018] [Indexed: 12/30/2022]
Abstract
The non-anthocyanin polyphenol accumulation in the berry skins of muscadine grapes from South China during ripening was investigated, in comparison to European grapes, for two consecutive years, using ultra-performance liquid chromatography tandem triple quadrupole time-of-flight mass spectrometry. A total of 121 components were tentatively identified, consisting of 48 ellagic acids and precursors (EP), 38 flavonols, 20 hydroxybenzoic acids, 6 hydroxycinnamic acids, 5 flavan-3-ols, and 4 stilbenes. EP (mostly ellagic acid derivatives) and flavonols (mainly isorhamnetin and quercetin derivatives) were, respectively, accumulated abundantly in the muscadine and European grape skins. Additionally, their variation had considerable differences during berry maturation. EP in muscadine cv. "Noble" skins showed a small decrease before veraison and a slight increase post-veraison, yet the flavonols significantly increased as berry maturation in European skins, with a few exceptions. This is the interactional result between genotype and environmental factors, which obviously influences the polyphenol composition and concentration. PRACTICAL APPLICATIONS: Muscadine grapes, indigenous to the southeast of United States, have been introduced to South China in recent years. These grapes have unique polyphenol composition that differs from non-muscadine grapes. Their polyphenol properties have been studied extensively in many but there are a few studies in our knowledge about the variation of these compounds at different berry developmental stages. This article evaluates the accumulation of non-anthocyanin polyphenols in muscadine skins during berry maturation, in comparison to European grapes. The findings exhibit the polyphenol characteristics of these grapes cultivated in new locations across South China, and make further efforts to increase breeding quality and agronomic production, through improving preharvest treatments and agronomic performance during berry developmental stages, that lead to a high increase of polyphenol.
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Affiliation(s)
- Shiren Song
- Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zheng Wei
- Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Grain and Oil Processing Institute, Academy of State Administration of Grain, Beijing, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yu Huang
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Wenfeng Guo
- Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Yali Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ling Yin
- Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Junjie Qu
- Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jiang Lu
- Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Guangxi Academy of Agricultural Sciences, Nanning, China
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Transcriptome Sequencing and Metabolism Analysis Reveals the role of Cyanidin Metabolism in Dark-red Onion (Allium cepa L.) Bulbs. Sci Rep 2018; 8:14109. [PMID: 30237461 PMCID: PMC6148220 DOI: 10.1038/s41598-018-32472-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 08/28/2018] [Indexed: 12/11/2022] Open
Abstract
Onion (Allium cepa L.) is an important bulbous vegetable crop that possesses important properties related to health as well as extraordinary colors. Naturally white onion bulbs were used in this study to reveal the complex metabolic mechanisms that underlie phenotypic traits, especially bulb pigmentation. Six libraries (three dark-red and three white) were constructed and analyzed to elucidate differences in cyanidin (Cy) metabolism between dark-red and white onion bulbs. Libraries were screened using RNA-sequencing (RNA-seq) to reveal the differentially expressed genes (DEGs) involved in anthocyanin biosynthesis at the transcriptional level. Comparison with the Kyoto Encyclopedia of Genes and Genomes (KEGG) database shows that a total of 27 unigenes participate in onion anthocyanin biosynthesis and 16 DEGs perform critical roles in flavonoid biosynthesis. Expression patterns of color-related flavonoid compounds associated with the onion anthocyanin biosynthesis pathway (ABP) show that flavonoid 3′,5′-hydroxylase (F3′5′H) and dihydroflavonol 4-reductase (DFR) genes play crucial roles in the biosynthesis of dark-red bulbs, the expression levels of flavonol synthase (FLS) and DFR genes may act to block blue pigmentation, and the loss of Cy from white onion bulbs might explain multibranching in the synthesis of this compound. Positive variation in the F3′5′H/F3′H ratio also affects onion bulb color diversity. The transcriptome presented here provides a basis for future onion molecular breeding based on variations in the diversity of ornamental plant pigmentation.
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29
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Ranganath KG, Shivashankara KS, Roy TK, Dinesh MR, Geetha GA, Pavithra KC, Ravishankar KV. Profiling of anthocyanins and carotenoids in fruit peel of different colored mango cultivars. Journal of Food Science and Technology 2018; 55:4566-4577. [PMID: 30333653 DOI: 10.1007/s13197-018-3392-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2018] [Accepted: 08/13/2018] [Indexed: 12/20/2022]
Abstract
Mango cultivars are broadly categorized into green, yellow, and red types based on their peel colors. Anthocyanins and carotenoids are the most important pigments responsible for the color of fruits. The information available on the composition of pigments on mango peel was scanty, and the exact role of anthocyanins and carotenoids in imparting peel color was not clear. The present study was aimed at profiling anthocyanin and carotenoid pigments in the peels of green ('Langra', 'Amrapali', 'Hamlet' and 'Bombay No. 1'), yellow ('Arka Anmol', 'Lazzat Baksh', 'Peach' and 'Banganapalli') and red ('Tommy Atkins', 'Lalmuni', 'Gulabi' and 'Janardhan Pasand') colored mango cultivars through liquid chromatography and mass spectrometry at different stages of ripening. The analysis helped in the identification of eight carotenoids and 24 anthocyanins in mango peel. Higher levels of carotenoids were observed in yellow colored cultivars, and major compounds were β-carotene and violaxanthin. Further, the red colored types were found to possess the higher anthocyanin content than green and yellow types. The major groups of anthocyanin compounds include cyanidin, peonidin, petunidin, delphinidin and pelargonidin. During fruit ripening, a significant increase in carotenoids content, and no or marginal rise in anthocyanin content was observed in mango peels. The results, show the status of carotenoids and anthocyanins in mango peel of different colored cultivars and their developmental pattern during ripening.
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Affiliation(s)
| | - Kodthalu Seetharamaiah Shivashankara
- 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
| | - Tapas Kumar Roy
- 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
| | - Makki Ramchandra Dinesh
- 3ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
| | - Gouribidanur Ashwathappa Geetha
- 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
| | - Kabbinahalli ChandreGowda Pavithra
- 2Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
| | - Kundapura V Ravishankar
- 4Division of Biotechnology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, 560 089 India
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30
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Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020039] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Ren F, Perussello CA, Zhang Z, Gaffney MT, Kerry JP, Tiwari BK. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1300-1309. [PMID: 28755395 DOI: 10.1002/jsfa.8594] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices. RESULTS Blanching of onion slices at 60 °C for 3 min and at 70 °C for 1 min prior to drying increased their bioactive compounds and antioxidant activity compared to the control samples and other treatments. Eighteen drying models were evaluated. The Modified Page and two-term exponential models best represented the drying data. The effective diffusivity ranged from 3.32 × 10-11 m2 s-1 (control) to 5.27 × 10-11 m2 s-1 , 5.01 × 10-11 m2 s-1 , and 4.74 × 10-11 m2 s-1 for onions blanched at 60 °C, 70 °C and 80 °C, respectively. The higher activation energy was observed for the control (unblanched) sample and slightly lower values were found for 1 min- and 3 min-blanched samples, confirming the higher drying efficiency as a result of the blanching pre-treatment. CONCLUSION The use of blanching as a pre-treatment before drying of onions resulted in enhanced phytochemical content and drying efficiency. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Feiyue Ren
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Camila A Perussello
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Michael T Gaffney
- Horticulture Development Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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CHENG G, ZHOU SH, WEN RD, Xie TL, HUANG Y, YANG Y, GUAN JX, XIE LJ, ZHANG J. Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.37516] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Guo CHENG
- Guangxi Academy of Agricultural Sciences, China
| | - Si-Hong ZHOU
- Guangxi Crop Genetic Improvement and Biotechnology Laboratory, China
| | - Ren-De WEN
- Guangxi Academy of Agricultural Sciences, China
| | - Tai-Li Xie
- Guangxi Academy of Agricultural Sciences, China
| | - Yu HUANG
- Guangxi Academy of Agricultural Sciences, China
| | - Ying YANG
- Guangxi Academy of Agricultural Sciences, China
| | | | - Lin-Jun XIE
- Guangxi Academy of Agricultural Sciences, China
| | - Jin ZHANG
- Guangxi Academy of Agricultural Sciences, China
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33
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Characterization and purification of anthocyanins from black peanut ( Arachis hypogaea L.) skin by combined column chromatography. J Chromatogr A 2017; 1519:74-82. [DOI: 10.1016/j.chroma.2017.08.078] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 07/22/2017] [Accepted: 08/24/2017] [Indexed: 11/19/2022]
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34
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Xiang Y, Lai F, He G, Li Y, Yang L, Shen W, Huo H, Zhu J, Dai H, Zhang Y. Alleviation of Rosup-induced oxidative stress in porcine granulosa cells by anthocyanins from red-fleshed apples. PLoS One 2017; 12:e0184033. [PMID: 28850606 PMCID: PMC5574572 DOI: 10.1371/journal.pone.0184033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Accepted: 08/16/2017] [Indexed: 11/18/2022] Open
Abstract
Anthocyanins are the polyphenolic phytochemicals which have been shown to scavenge free radicals. In this study, we investigated the effects of anthocyanins extracted from red-fleshed apples (Malus sieversii) on reducing oxidative damage by Rosup in porcine granulosa cells (GCs) by measuring intracellular reactive oxygen species (ROS), content of glutathione (GSH), activities of superoxide dismutase (SOD1), catalase (CAT) and glutathione peroxidase (GPX1) and the gene expression of SOD1, CAT, GPX1. Apoptosis was determined with TdT-mediated dUTP-biotin nick end labeling (TUNEL) and apoptosis-related proteins were quantified with Western blotting. The results indicate that Rosup increases oxidative stress by inducing reactive oxygen species production in porcine GCs and the oxidative stress could be reduced by anthocyanins. The gene expression of SOD1, CAT, GPX1 and the activities of these enzymes were increased when GCs were treated with anthocyanins and Rosup for 6 hours. Anthocyanins inhibit Rosup-induced apoptosis by increasing expression of antiapoptotic protein Bcl-2 and suppressing the expression of pro-apoptotic protein Bax. Collectively, anthocyanins from red-fleshed apples reduce oxidative stress and inhibit apoptosis in porcine GCs in vitro. This approach indicates that antioxidants might be developed from red-fleshed apples.
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Affiliation(s)
- Ya Xiang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- Qingdao Key Laboratory of Genetic Development and Breeding in Horticultural Plants, Qingdao Agricultural University, Qingdao, China
| | - Fangnong Lai
- Key Laboratory of Animal Reproduction and Germplasm Enhancement in Universities of Shandong, Qingdao Agricultural University, Qingdao, China
| | - Guifang He
- Key Laboratory of Animal Reproduction and Germplasm Enhancement in Universities of Shandong, Qingdao Agricultural University, Qingdao, China
| | - Yapeng Li
- Key Laboratory of Animal Reproduction and Germplasm Enhancement in Universities of Shandong, Qingdao Agricultural University, Qingdao, China
| | - Leilei Yang
- Key Laboratory of Animal Reproduction and Germplasm Enhancement in Universities of Shandong, Qingdao Agricultural University, Qingdao, China
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Wei Shen
- Key Laboratory of Animal Reproduction and Germplasm Enhancement in Universities of Shandong, Qingdao Agricultural University, Qingdao, China
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Heqiang Huo
- Mid-Florida Research and Education Center, University of Florida, Apopka, FL, United States of America
| | - Jun Zhu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Hongyi Dai
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- Qingdao Key Laboratory of Genetic Development and Breeding in Horticultural Plants, Qingdao Agricultural University, Qingdao, China
| | - Yugang Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- Qingdao Key Laboratory of Genetic Development and Breeding in Horticultural Plants, Qingdao Agricultural University, Qingdao, China
- * E-mail:
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35
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A Study on the Expression of Genes Involved in Carotenoids and Anthocyanins During Ripening in Fruit Peel of Green, Yellow, and Red Colored Mango Cultivars. Appl Biochem Biotechnol 2017. [PMID: 28643121 DOI: 10.1007/s12010-017-2529-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Mango (Mangiferaindica L.) fruits are generally classified based on peel color into green, yellow, and red types. Mango peel turns from green to yellow or red or retain green colors during ripening. The carotenoids and anthocyanins are the important pigments responsible for the colors of fruits. In the present study, peels of different colored cultivars at three ripening stages were characterized for pigments, colors, and gene expression analysis. The yellow colored cultivar "Arka Anmol" showed higher carotenoid content, wherein β-carotene followed by violaxanthin were the major carotenoid compounds that increased during ripening. The red colored cultivars were characterized with higher anthocyanins with cyanidin-3-O-monoglucosides and peonidin-3-O-glucosides as the major anthocyanins. The gene expression analysis by qRT-PCR showed the higher expression of carotenoid biosynthetic genes viz. lycopene-β-cyclase and violaxanthin-de-epoxidase in yellow colored cv. Arka Anmol, and the expression was found to increase during ripening. However, in red colored cv. "Janardhan Pasand," there is increased regulation of all anthocyanin biosynthetic genes including transcription factors MYB and basic helix loop. This indicated the regulation of the anthocyanins by these genes in red mango peel. The results showed that the accumulation pattern of particular pigments and higher expression of specific biosynthetic genes in mango peel impart different colors.
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Stănciuc N, Turturică M, Oancea AM, Barbu V, Ioniţă E, Aprodu I, Râpeanu G. Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1938-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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37
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Vieira GS, Marques ASF, Machado MTC, Silva VM, Hubinger MD. Determination of anthocyanins and non-anthocyanin polyphenols by ultra performance liquid chromatography/electrospray ionization mass spectrometry (UPLC/ESI-MS) in jussara ( Euterpe edulis) extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2135-2144. [PMID: 28720971 PMCID: PMC5495742 DOI: 10.1007/s13197-017-2653-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2017] [Accepted: 04/18/2017] [Indexed: 11/25/2022]
Abstract
This work aimed to propose two analytical methods for the quantitative and qualitative analysis of major anthocyanins and non-anthocyanin phenolic compounds in jussara (Euterpe edulis) extracts, using ultra performance liquid chromatography-mass spectrometry. These methods were evaluated for selectivity, precision, linearity, detection and quantification limits. The complete separation of 5 anthocyanins and 22 non-anthocyanins polyphenols was achieved in 4.5 and 7 min, respectively. Limits of detection ranged from 0.55 to 9.24 µg/L, with relative standard deviation for concentration up to 7.0%. In jussara extract, 13 of the 27 analytes were characterized. The dominant compound was cyanidin-3-O-rutinoside, representing about 73% of the total phenolic compounds content (approximately 23 mg/g of extract in dry weight). Other phenolic compounds found in the extract were: cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, quercetin, rutin, myricetin, kaempferol, kaempferol-3-O-rutinoside, luteolin, apigenin, catechin, ellagic acid and 4,5-dicaffeoylquinic acid.
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Affiliation(s)
- Gláucia S. Vieira
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, Campinas, SP 13083-862 Brazil
| | - Anna S. F. Marques
- Waters Corporation Brazil, 125, Alphaville, São Paulo, SP 06455-020 Brazil
| | - Mariana T. C. Machado
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, Campinas, SP 13083-862 Brazil
| | - Vanessa M. Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, Campinas, SP 13083-862 Brazil
| | - Miriam D. Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, Campinas, SP 13083-862 Brazil
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38
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He Y, Wen L, Liu J, Li Y, Zheng F, Min W, Yue H, Pan P. Optimisation of pulsed electric fields extraction of anthocyanin from Beibinghong Vitis Amurensis Rupr. Nat Prod Res 2017; 32:23-29. [PMID: 28480755 DOI: 10.1080/14786419.2017.1324963] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Beibinghong Vitis amurensis Rupr has wide plantation area, high productivity and rich anthocyanin. Common hot-extraction has poor deficiency and destroys anthocyanin severely. For Beibinghong V. amurensis Rupr as materials, response surface-optimised electric fields were used, the structure of Beibinghong was observed by SEM, antioxidant activity was measured by DPPH, ABTS and reducing force, the component of anthocyanin was analyzed by HPLC-MS. We found the content of total anthocyanin extracted by pulsed electric fields was 166.65 ± 3.88 mg/100 g.FW. Total anthocyanin from Beibinghong had high antioxidant activity, also contained multiple steady anthocyanin of delphinidin 3-O-glucoside, cyanidin 3-O-glucoside, petunidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, delphinidin-3-O-(6-O-acetyl) glucoside and delphinidin-3-O-(6-O-p-coumaroyl) glucoside et al. In conclusion, the optimised pulsed electric fields method can quickly and efficiently extract several kinds of anthocyanins from V. amurensis Rupr. This study promoted the intensive processing of V. amurensis Rupr and widened the practical application of pulsed electric field technology.
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Affiliation(s)
- Yang He
- a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China
| | - Liankui Wen
- a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China
| | - Jingsheng Liu
- a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China
| | - Yueru Li
- b Agricultural Quality Standards and Testing Technology Research Center , Changchun , China
| | - Fei Zheng
- a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China.,c Jilin Ginseng Academy , Changchun University of Chinese Medicine , Changchun , China
| | - Weihong Min
- a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China
| | - Hao Yue
- c Jilin Ginseng Academy , Changchun University of Chinese Medicine , Changchun , China
| | - Puqun Pan
- b Agricultural Quality Standards and Testing Technology Research Center , Changchun , China
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Luo J, Wei Z, Zhang S, Peng X, Huang Y, Zhang Y, Lu J. Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape “Cabernet Sauvignon” and Induce S-Phase Arrest and Apoptosis. J Food Sci 2017; 82:1254-1263. [DOI: 10.1111/1750-3841.13670] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 01/20/2017] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Jianming Luo
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
- Dept. of Food Science and Engineering; Jinan Univ.; Guangzhou China
| | - Zheng Wei
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
| | - Shengyu Zhang
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
| | - Xichun Peng
- Dept. of Food Science and Engineering; Jinan Univ.; Guangzhou China
| | - Yu Huang
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
| | - Yali Zhang
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
| | - Jiang Lu
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
- Center for Viticulture and Enology, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
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Tang J, Yan Y, Ran L, Mi J, Sun Y, Lu L, Gao Y, Zeng X, Cao Y. Isolation, antioxidant property and protective effect on PC12 cell of the main anthocyanin in fruit of Lycium ruthenicum Murray. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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Commisso M, Anesi A, Dal Santo S, Guzzo F. Performance comparison of electrospray ionization and atmospheric pressure chemical ionization in untargeted and targeted liquid chromatography/mass spectrometry based metabolomics analysis of grapeberry metabolites. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2017; 31:292-300. [PMID: 27935129 DOI: 10.1002/rcm.7789] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 11/03/2016] [Accepted: 11/04/2016] [Indexed: 06/06/2023]
Abstract
RATIONALE Electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) are both used to generate ions for the analysis of metabolites by liquid chromatography/mass spectrometry (LC/MS). We compared the performance of these methods for the analysis of Corvina grapevine berry methanolic extracts, which are complex mixtures of diverse metabolites. METHODS Corvina berries representing three ripening stages (veraison, early-ripening and full-ripening) were collected during two growing seasons, powdered and extracted with methanol. Untargeted metabolomic analysis was carried out by LC/ESI-MS and LC/APCI-MS. Processed data files were assembled into a data matrix for multivariate statistical analysis. The limits of detection (LODs), limits of quantification (LOQs), linear ranges, and matrix effects were investigated for strongly polar metabolites such as sucrose and tartaric acid and for moderately polar metabolites such as caftaric acid, epicatechin and quercetin 3-O-glucoside. RESULTS Multivariate statistical analysis of the 608 features revealed that APCI was particularly suitable for the ionization of strongly polar metabolites such as sugars and organic acids, whereas ESI was more suitable for moderately polar metabolites such as flavanols, flavones and both glycosylated and acylated anthocyanins. APCI generated more fragment ions whereas ESI generated more adducts. ESI achieved lower LODs and LOQs for sucrose and tartaric acid but featured narrower linear ranges and greater matrix effects. CONCLUSIONS ESI and APCI are not complementary ion sources. Indeed, ESI can be exploited to analyze moderately polar metabolites, whereas APCI can be used to investigate weakly polar/non-polar metabolites and, as demonstrated by our results, also strongly polar metabolites. ESI and APCI can be used in parallel, exploiting their strengths to cover the plant metabolome more broadly than either method alone. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Mauro Commisso
- Biotechnology Department, University of Verona, Strada le Grazie 15, 37134, Verona, Italy
| | - Andrea Anesi
- Biotechnology Department, University of Verona, Strada le Grazie 15, 37134, Verona, Italy
| | - Silvia Dal Santo
- Biotechnology Department, University of Verona, Strada le Grazie 15, 37134, Verona, Italy
| | - Flavia Guzzo
- Biotechnology Department, University of Verona, Strada le Grazie 15, 37134, Verona, Italy
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Shangguan L, Mu Q, Fang X, Zhang K, Jia H, Li X, Bao Y, Fang J. RNA-Sequencing Reveals Biological Networks during Table Grapevine ('Fujiminori') Fruit Development. PLoS One 2017; 12:e0170571. [PMID: 28118385 PMCID: PMC5261597 DOI: 10.1371/journal.pone.0170571] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Accepted: 01/06/2017] [Indexed: 11/19/2022] Open
Abstract
Grapevine berry development is a complex and genetically controlled process, with many morphological, biochemical and physiological changes occurring during the maturation process. Research carried out on grapevine berry development has been mainly concerned with wine grape, while barely focusing on table grape. 'Fujiminori' is an important table grapevine cultivar, which is cultivated in most provinces of China. In order to uncover the dynamic networks involved in anthocyanin biosynthesis, cell wall development, lipid metabolism and starch-sugar metabolism in 'Fujiminori' fruit, we employed RNA-sequencing (RNA-seq) and analyzed the whole transcriptome of grape berry during development at the expanding period (40 days after full bloom, 40DAF), véraison period (65DAF), and mature period (90DAF). The sequencing depth in each sample was greater than 12×, and the expression level of nearly half of the expressed genes were greater than 1. Moreover, greater than 64% of the clean reads were aligned to the Vitis vinifera reference genome, and 5,620, 3,381, and 5,196 differentially expressed genes (DEGs) were identified between different fruit stages, respectively. Results of the analysis of DEGs showed that the most significant changes in various processes occurred from the expanding stage to the véraison stage. The expression patterns of F3'H and F3'5'H were crucial in determining red or blue color of the fruit skin. The dynamic networks of cell wall development, lipid metabolism and starch-sugar metabolism were also constructed. A total of 4,934 SSR loci were also identified from 4,337 grapevine genes, which may be helpful for the development of phylogenetic analysis in grapevine and other fruit trees. Our work provides the foundation for developmental research of grapevine fruit as well as other non-climacteric fruits.
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MESH Headings
- Anthocyanins/metabolism
- Carbohydrate Metabolism/genetics
- Cell Wall/metabolism
- DNA, Complementary/genetics
- Fruit/growth & development
- Fruit/metabolism
- Gene Expression Profiling
- Gene Expression Regulation, Developmental
- Gene Expression Regulation, Plant
- Gene Regulatory Networks
- Genes, Plant
- Hybridization, Genetic
- Lipid Metabolism/genetics
- Phylogeny
- Plant Proteins/biosynthesis
- Plant Proteins/genetics
- RNA, Messenger/biosynthesis
- RNA, Messenger/genetics
- RNA, Plant/analysis
- RNA, Plant/genetics
- Real-Time Polymerase Chain Reaction
- Sequence Analysis, RNA
- Transcriptome
- Vitis/genetics
- Vitis/growth & development
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Affiliation(s)
- Lingfei Shangguan
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Qian Mu
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
- Shandong Academy of Grape, Jinan, Shandong, PR. China
| | - Xiang Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Kekun Zhang
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Xiaoying Li
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, PR China
| | - Yiqun Bao
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Jinggui Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
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Xu C, Yagiz Y, Zhao L, Simonne A, Lu J, Marshall MR. Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chem 2017; 215:149-56. [DOI: 10.1016/j.foodchem.2016.07.163] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 07/15/2016] [Accepted: 07/28/2016] [Indexed: 10/21/2022]
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Oglesby L, Ananga A, Obuya J, Ochieng J, Cebert E, Tsolova V. Anthocyanin Accumulation in Muscadine Berry Skins Is Influenced by the Expression of the MYB Transcription Factors, MybA1, and MYBCS1. Antioxidants (Basel) 2016; 5:E35. [PMID: 27754335 PMCID: PMC5187533 DOI: 10.3390/antiox5040035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2016] [Revised: 08/13/2016] [Accepted: 09/18/2016] [Indexed: 12/22/2022] Open
Abstract
The skin color of grape berry is very important in the wine industry. The red color results from the synthesis and accumulation of anthocyanins, which is regulated by transcription factors belonging to the MYB family. The transcription factors that activate the anthocyanin biosynthetic genes have been isolated in model plants. However, the genetic basis of color variation is species-specific and its understanding is relevant in many crop species. This study reports the isolation of MybA1, and MYBCS-1 genes from muscadine grapes for the first time. They are designated as VrMybA1 (GenBank Accession No. KJ513437), and VrMYBCS1 (VrMYB5a) (GenBank Accession No. KJ513438). The findings in this study indicate that, the deduced VrMybA1 and VrMYBCS1 protein structures share extensive sequence similarity with previously characterized plant MYBs, while phylogenetic analysis confirms that they are members of the plant MYB super-family. The expressions of MybA1, and MYBCS1 (VrMYB5a) gene sequences were investigated by quantitative real-time PCR using in vitro cell cultures, and berry skin samples at different developmental stages. Results showed that MybA1, and MYBCS1 genes were up-regulated in the veràison and physiologically mature red berry skins during fruit development, as well as in in vitro red cell cultures. This study also found that in ripening berries, the transcription of VrMybA1, and VrMYBCS1 in the berry skin was positively correlated with anthocyanin accumulation. Therefore, the upregulation of VrMybA1, and VrMYBCS1 results in the accumulation and regulation of anthocyanin biosynthesis in berry development of muscadine grapes. This work greatly enhances the understanding of anthocyanin biosynthesis in muscadine grapes and will facilitate future genetic modification of the antioxidants in V. rotundifolia.
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Affiliation(s)
- Lillian Oglesby
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Science, Florida A & M University, 6505 Mahan Drive, Tallahassee, FL 32317, USA.
| | - Anthony Ananga
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Science, Florida A & M University, 6505 Mahan Drive, Tallahassee, FL 32317, USA.
- Food Science Program, College of Agriculture and Food Sciences, Florida A & M University, Tallahassee, FL 32307, USA.
| | - James Obuya
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Science, Florida A & M University, 6505 Mahan Drive, Tallahassee, FL 32317, USA.
| | - Joel Ochieng
- Faculties of Agriculture and Veterinary Medicine, University of Nairobi, P.O. Box 29053, Nairobi 00625, Kenya.
| | - Ernst Cebert
- Department of Biological and Environmental Sciences, Alabama A & M University, 4900 Meridian Street, Normal, AL 35762, USA.
| | - Violeta Tsolova
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Science, Florida A & M University, 6505 Mahan Drive, Tallahassee, FL 32317, USA.
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Tian Z, Aierken A, Pang H, Du S, Feng M, Ma K, Gao S, Bai G, Ma C. Constituent analysis and quality control of anthocyanin constituents of dried Lycium ruthenicum Murray fruits by HPLC–MS and HPLC–DAD. J LIQ CHROMATOGR R T 2016. [DOI: 10.1080/10826076.2016.1179201] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Zhihao Tian
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Aizezijiang Aierken
- Department of Pharmacy, The First Affiliated Hospital of Xinjiang Medical University, Urumqi, China
| | - Huanhuan Pang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Shouying Du
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Mengxin Feng
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Kaiyue Ma
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Shanshan Gao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Guangcan Bai
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Changhua Ma
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
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Kontić JK, Jelušić IR, Tomaz I, Preiner D, Marković Z, Stupić D, Andabaka Ž, Maletić E. Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1107844] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jasminka Karoglan Kontić
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | | | - Ivana Tomaz
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | - Darko Preiner
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | - Zvjezdana Marković
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | - Domagoj Stupić
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | - Željko Andabaka
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
| | - Edi Maletić
- Faculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
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Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification. Molecules 2016; 21:431. [PMID: 27104511 PMCID: PMC6273613 DOI: 10.3390/molecules21040431] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 03/24/2016] [Accepted: 03/28/2016] [Indexed: 11/16/2022] Open
Abstract
The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavonoids (flavonols, flavan-3-ols, and anthocyanins) reduced by a variable extent. The color intensity and red % decreased together with a decrease in anthocyanin content. This was accompanied by an increase in hue as well as yellow %. The final phenolic content was found to be between 119.54 and 180.93 mg/L, with anthocyanins as the predominant phenolic group (92.06%-93.03%), of which 3,5-O-diglucosidic anthocyanins made up 53.55%-79.04%. Phenolic acids were the primary non-anthocyanin phenolics at about 6.64%-7.5%. The phenolic contents and color parameters of Beibinghong dry red wine and several V. vinifera dry red wines of superior color quality were also used in an attempt to clarify the relationship between phenolics and color in the Beibinghong red ice wine. By using Pearson correlation analysis and principal component analysis (PCA), it was found that 3,5-O-diglucosidic anthocyanins and protocatechuic acid were the only characteristic phenolics that differentiated Beibinghong wines from the other selected red wines from more traditional varieties. They were also the main phenolics to be positively correlated with the hue and yellow % of the wine at the early stages leading into maturation. Their presence might, therefore, explain the relatively high hue and yellow % of Beibinghong ice wine.
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Highly efficient extraction of anthocyanins from grape skin using deep eutectic solvents as green and tunable media. Arch Pharm Res 2015; 38:2143-52. [PMID: 26534763 DOI: 10.1007/s12272-015-0678-4] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 10/27/2015] [Indexed: 12/29/2022]
Abstract
Deep eutectic solvents (DESs) were investigated as tunable, environmentally benign, yet superior extraction media to enhance the extraction of anthocyanins from grape skin, which is usually discarded as waste. Ten DESs containing choline chloride as hydrogen bond acceptor combined with different hydrogen bond donors were screened for high extraction efficiencies based on the anthocyanin extraction yields. As a result, citric acid, D-(+)-maltose, and fructose were selected as the effective DES components, and the newly designed DES, CM-6 that is composed of citric acid and D-(+)-maltose at 4:1 molar ratio, exhibited significantly higher levels of anthocyanin extraction yields than conventional extraction solvents such as 80% aqueous methanol. The final extraction method was established based on the ultrasound-assisted extraction under conditions optimized using response surface methodology. Its extraction yields were double or even higher than those of conventional methods that are time-consuming and use volatile organic solvents. Our method is truly a green method for anthocyanin extraction with great extraction efficiency using a minimal amount of time and solvent. Moreover, this study suggested that grape skin, the by-products of grape juice processing, could serve as a valuable source for safe, natural colorants or antioxidants by use of the eco-friendly extraction solvent, CM-6.
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49
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Classification of fruits based on anthocyanin types and relevance to their health effects. Nutrition 2015; 31:1301-6. [DOI: 10.1016/j.nut.2015.04.015] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/15/2015] [Accepted: 04/16/2015] [Indexed: 11/23/2022]
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50
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Ji M, Li C, Li Q. Rapid separation and identification of phenolics in crude red grape skin extracts by high performance liquid chromatography coupled to diode array detection and tandem mass spectrometry. J Chromatogr A 2015; 1414:138-46. [DOI: 10.1016/j.chroma.2015.08.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 08/13/2015] [Accepted: 08/21/2015] [Indexed: 11/16/2022]
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