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Zou J, Wang P, Xu H, Gan X, Zhang H, Chen L, Chen H, Wang F, Hu Y, Liu Y. Metabolic profile and bioactivity of the peel of Zhoupigan ( Citrus reticulata cv. Manau Gan), a special citrus variety in China, based on GC-MS, UPLC-ESI-MS/MS analysis, and in vitro assay. Food Chem X 2024; 23:101719. [PMID: 39224696 PMCID: PMC11367054 DOI: 10.1016/j.fochx.2024.101719] [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: 07/22/2024] [Revised: 08/02/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
Zhoupigan (Citrus reticulata cv. Manau Gan) is a local citrus variety in China. Its peel, known as Zangju peel (ZJP). The metabolic profile and bioactivity of ZJP have not been adequately studied, resulting in underutilization of ZJP and a serious waste of resources. In this study, GC-MS identified 46 components in ZJP, which defined ZJP's distinct aroma. Furthermore, UPLC-ESI-MS/MS detected 1506 metabolites in ZJP, and the differential metabolites were primarily involved in the biosynthesis of flavonoids and phenylacetone. Additionally, 56 key differential metabolites with metabolic pathways were identified. ZJP had significant antioxidant activity and the enzyme inhibitory activity ranking as pancreatic lipase (IC50 = 3.71 mg/mL) > α-glucosidase (IC50 = 6.28 mg/mL) > α-amylase (IC50 = 8.02 mg/mL). This study aimed to evaluate the potential of ZJP as natural antioxidant and functional food source and to serve as foundation for the further development of ZJP products with specific functional attributes.
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Affiliation(s)
- Jialiang Zou
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Peng Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Huanhuan Xu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Xuelian Gan
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Huangsheng Zhang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Lin Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Hongping Chen
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Fu Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Yuan Hu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
| | - Youping Liu
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu 611137, China
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2
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Liu Z, Wang P, Liu C, Tang X. Flavonoid Profiles in the Pulp of Different Lemon Cultivars and Their Antioxidant Activity Based on UPLC-Q-TOF-MS. Molecules 2024; 29:3464. [PMID: 39124867 PMCID: PMC11313956 DOI: 10.3390/molecules29153464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 07/20/2024] [Accepted: 07/21/2024] [Indexed: 08/12/2024] Open
Abstract
Previous studies have indicated that there may be differences among the varieties of lemon flavonoids, but the details have not yet been made clear, which limits the comprehensive use of different cultivated lemon varieties. In this study, ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC-Q-TOF-MS) and ultraviolet-visible spectroscopy (UV-Vis) were used to investigate the types and contents of flavonoids in the flesh of the main cultivated variety (Eureka) and five common lemon varieties, as well as their in vitro antioxidant activity. A total of 21 compounds were identified, five of which were common compounds. Among them, Verna, Lisbon, and Bearss each have characteristic components that can serve as potential criteria for variety identification. Each of the six varieties of lemon has strong antioxidant activity. The antioxidant activity of different lemon varieties is related to flavonoids. Therefore, Eureka and the other five varieties of lemon are good natural antioxidants, and the cultivation and industrial production of lemons should consider the needs and selection of suitable varieties.
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Affiliation(s)
- Zhixiang Liu
- Institute of Herbgenomics, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China;
| | - Peng Wang
- Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China;
| | - Chengcheng Liu
- Institute of Herbgenomics, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China;
| | - Xin Tang
- Chongqing Key Laboratory of the Innovative Chinese Materia Medica & Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing College of Traditional Chinese Medicine, Chongqing 400065, China;
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3
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Kanter JP, Milke L, Metz JK, Biabani A, Schlüter H, Gand M, Ley JP, Zorn H. Novel Catechol O-methyltransferases from Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11002-11012. [PMID: 38700031 DOI: 10.1021/acs.jafc.4c01514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel O-methyltransferase activity was identified in the mycelium of Lentinula edodes, which was successfully applied to generate the taste-active flavonoids hesperetin, hesperetin dihydrochalcone, homoeriodictyol, and homoeriodictyol dihydrochalcone. Furthermore, the mycelium-mediated OMT activity allowed for the conversion of various catecholic substrates, yielding their respective (iso-)vanilloids, while monohydroxylated compounds were not converted. By means of a bottom-up proteomics approach, three putative O-methyltransferases were identified, and subsequently, synthetic, codon-optimized genes were heterologously expressed in Escherichia coli. The purified enzymes confirmed the biocatalytic O-methylation activity against targeted flavonoids containing catechol motifs.
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Affiliation(s)
- Jean-Philippe Kanter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Lars Milke
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Judith K Metz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Ali Biabani
- Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany
| | - Hartmut Schlüter
- Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany
- Institute of Biochemistry and Molecular Biology, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Jakob P Ley
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394 Giessen, Germany
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4
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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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Song X, Porter ME, Whitaker VM, Lee S, Wang Y. Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural. Food Chem X 2023; 20:100944. [PMID: 38022735 PMCID: PMC10663669 DOI: 10.1016/j.fochx.2023.100944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/28/2023] [Accepted: 10/13/2023] [Indexed: 12/01/2023] Open
Abstract
Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targeted metabolomics strategy was developed using liquid-liquid extraction, an in-house standard database, and GC-MS/MS analysis. The database consisted of key food odorants (KFOs), artificial flavor compounds (AFCs) and volatiles. A total of 131 flavor compounds were accurately identified in Medallion® 'FL 16.30-128' strawberry. Importantly, ethyl vanillin was identified for the first time in natural food. Multiple techniques, including GC-MS, GC-MS/MS and UPLC-MS/MS were applied to ensure the identification. The ethyl vanillin in the Medallion® samples were determined in a range of concentrations from 0.070 ± 0.0006 µg/kg to 0.1372 ± 0.0014 µg/kg by using stable isotope dilution analysis. The identification of ethyl vanillin in strawberry implys the future commercial use a natural flavor compound and the potential to identify genes and proteins associated with its biosynthesis.
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Affiliation(s)
- Xuebo Song
- Citrus Research & Education Center, Food Science and Huamn Nutrition Department, University of Florida, Lake Alfred, Florida 33850, United States
| | - Mark E. Porter
- Department of Horticultural Sciences, Institute of Food and Agricultural Sciences (IFAS) Gulf Coast Research and Education Center, University of Florida, Wimauma, FL 33598, United States
| | - Vance M. Whitaker
- Department of Horticultural Sciences, Institute of Food and Agricultural Sciences (IFAS) Gulf Coast Research and Education Center, University of Florida, Wimauma, FL 33598, United States
| | - Seonghee Lee
- Department of Horticultural Sciences, Institute of Food and Agricultural Sciences (IFAS) Gulf Coast Research and Education Center, University of Florida, Wimauma, FL 33598, United States
| | - Yu Wang
- Citrus Research & Education Center, Food Science and Huamn Nutrition Department, University of Florida, Lake Alfred, Florida 33850, United States
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Sayas-Barberá E, Paredes C, Salgado-Ramos M, Pallarés N, Ferrer E, Navarro-Rodríguez de Vera C, Pérez-Álvarez JÁ. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? Foods 2023; 13:129. [PMID: 38201157 PMCID: PMC10778573 DOI: 10.3390/foods13010129] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.
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Affiliation(s)
- Estrella Sayas-Barberá
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Concepción Paredes
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - Manuel Salgado-Ramos
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Noelia Pallarés
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Emilia Ferrer
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain; (M.S.-R.); (N.P.); (E.F.)
| | - Casilda Navarro-Rodríguez de Vera
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
| | - José Ángel Pérez-Álvarez
- Instituto de Investigación en Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, EPS-Orihuela, Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain; (E.S.-B.); (C.P.); (J.Á.P.-Á.)
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7
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Li J, Wang Z, Crane J, Wang Y. Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399281 DOI: 10.1021/acs.jafc.3c02015] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Carambola is a tropical fruit that is highly sought after by consumers due to its unique flavor, star shape, and nutritional value. Enhancing the flavor quality of this fruit can increase the consumer acceptance and market demand. However, flavor is an intrinsic characteristic of fruits. Its decoding requires in-depth knowledge based on recognizing key biological pathways relevant to flavor formation and development. In this study, the volatile and non-volatile metabolites contributing to the flavor variation of five carambola cultivars were investigated by a novel strategy combining GC-MS/O-based volatilomics with LC-MS-based metabolomics. Several significant flavor-related pathways, involving biosynthesis or metabolism of amino acids, terpenoids, fatty acids, sugar and organic acid, and flavonoids were identified based on the enrichment analysis of important volatile and non-volatile metabolites. The results indicated that there were metabolites in the flavor-related pathways being up- or downregulated, leading to the differences in flavor traits of different carambola cultivars. This study could provide a valuable reference for breeders and researchers of interest in the mechanisms underlying the regulation of flavor, which would ultimately lead to the creation of carambola cultivars with more attractive flavor profiles and pleasurable consuming experiences.
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Affiliation(s)
- Jingwen Li
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
| | - Zhixin Wang
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
| | - Jonathan Crane
- Horticultural Sciences Department, Tropical Research and Education Center, University of Florida, 18905 SW 280 St., Homestead, Florida 33031, United States
| | - Yu Wang
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
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8
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He G, Chen X, Hou X, Yu X, Han M, Qiu S, Li Y, Qin S, Wang F. UPLC-Q-TOF/MS-based metabolomic analysis reveals the effects of asomate on the citrus fruit. Curr Res Food Sci 2023; 6:100523. [PMID: 37275389 PMCID: PMC10232657 DOI: 10.1016/j.crfs.2023.100523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/02/2023] [Accepted: 05/19/2023] [Indexed: 06/07/2023] Open
Abstract
The regulation of the sugar-acid ratio is of great significance to the improvement of citrus fruit quality. The citric acid level in fruit is influenced by many factors. Among them, cultivar selection and production practices are the most important strategies under the grower's control. In recent years, an arsenic-containing preparation called "Tianmisu", with the main ingredient of asomate, has occasionally been reported to be used in citrus cultivation to improve the sweetness of fruits. In order to reveal the effects of the pesticide on citrus fruits, 'Harumi' tangor was treated with "Tianmisu", and the impact of this pesticide on fruit quality and metabolites was investigated through UPLC-Q-TOF/MS-based metabolomic analysis. Compared with the control, the concentration of titratable acidity, in particular citric acid, in the pulp of 'Harumi' tangor treated with the pesticide, was significantly reduced by 60.5%. The differences in metabolites between the pesticide-treated samples and the control were illustrated by Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA). The PLS-DA analysis demonstrated a clear discrimination, with R2Y and Q2 values of 0.982 and 0.933 in the positive mode and 0.984 and 0.900 in the negative mode, respectively. A total of 155 compounds were identified, and 63 characteristic components were screened out from the pesticide-treated samples compared to the control. Aside from the upregulation observed for a few metabolites, the majority of the compounds, including citric acid and various lipids, were down-regulated in the treated citrus fruits compared to the control. This study can serve as a basis for understanding the regulatory mechanism of organic acids in citrus and will be helpful in developing different strategies to improve citrus quality.
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Affiliation(s)
- Guangyun He
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Xi Chen
- SCIEX Analytical Instrument Trading Co., Shanghai, 200335, China
| | - Xue Hou
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Macau, 999078, China
| | - Mei Han
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Shiting Qiu
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Ying Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Shudi Qin
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
| | - Fengyi Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Chengdu), Ministry of Agriculture, Chengdu, 610066, China
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9
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Chen L, Lin Y, Yan X, Ni H, Chen F, He F. 3D-QSAR studies on the structure-bitterness analysis of citrus flavonoids. Food Funct 2023; 14:4921-4930. [PMID: 37158134 DOI: 10.1039/d3fo00601h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Despite their important bioactivities, the unpleasant bitter taste of citrus derived flavonoids limits their applications in the food industry, and the structure-bitterness relationship of flavonoids is still far from clear. In this study, 26 flavonoids were characterized by their bitterness threshold and their common skeleton using sensory evaluation and molecular superposition, respectively. The quantitative conformational relationship of the structure-bitterness of flavonoids was explored using 3D-QSAR based on comparative molecular field analysis (CoMFA) and comparative molecular similarity index analysis (CoMSIA). The results showed that increases of a hydrogen bond donor at A-5 or B-3', a bulky group at A-8, or an electron-withdrawing group at B-4' would enhance the bitterness of flavonoids. The bitterness of some flavonoids was predicted and evaluated, and the results were similar to the bitter intensity of the counterparts from the 3D-QSAR and contour plots, confirming the validation of 3D-QSAR. This study explains the theory of the structure-bitterness relationship of flavonoids, by showing potential information for understanding the bitterness in citrus flavonoids and developing a debittering process.
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Affiliation(s)
- Lufang Chen
- College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China.
| | - Yanling Lin
- College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China.
| | - Xing Yan
- College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China.
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China.
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Fan He
- College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China.
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
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10
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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