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Zeng S, Wang K, Liu X, Hu Z, Zhao L. Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties. Food Chem 2024; 437:137812. [PMID: 37897820 DOI: 10.1016/j.foodchem.2023.137812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Longan (Dimocarpus longan Lour.) has received widespread attention worldwide as a therapeutic food with nutritional, economic, and medicinal value. Its fruit, seed, pericarp, and flower becoming dietary tools for health maintenance when it comes to targeting chronic diseases or sub-health conditions. In recent years, research focusing on longan and human health has intensified, and the high-value products of the whole fruit, including polyphenols, polysaccharides, angiotensin-I-converting enzyme (ACE)-inhibiting peptides, gamma-aminobutyric acid (GABA), and Maillard reaction products etc., may have beneficial effects on human health by preventing the onset of chronic diseases and cancer, maintaining intestinal homeostasis and skin health. Here, we review and summarize the new available evidence on the bioactive role of phytochemicals in longan and explore the relationship between longan bioactive compounds and health benefits, with a focus on the molecular mechanisms of the health effects.
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Affiliation(s)
- Shiai Zeng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Fengmin L, Heng Z, Xiangjun Z, Xiaobo W, Huiyan L, Haitian F. Site-directed mutagenesis improves the practical application of L-glutamic acid decarboxylase in Escherichia coli. Eng Life Sci 2023; 23:e2200064. [PMID: 37025190 PMCID: PMC10071571 DOI: 10.1002/elsc.202200064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/11/2023] [Accepted: 02/26/2023] [Indexed: 04/08/2023] Open
Abstract
γ-Aminobutyric acid (GABA) is a kind of non-proteinogenic amino acid which is highly soluble in water and widely used in the food and pharmaceutical industries. Enzymatic conversion is an efficient method to produce GABA, whereby glutamic acid decarboxylase (GAD) is the key enzyme that catalyzes the process. The activity of wild-type GAD is usually limited by temperature, pH or biotin concentration, and hence directional modification is applied to improve its catalytic properties and practical application. GABA was produced using whole cell transformation of the recombinant strains Escherichia coli BL21(DE3)-Gad B, E. coli BL21(DE3)-Gad B-T62S and E. coli BL21(DE3)-Gad B-Q309A. The corresponding GABA concentrations in the fermentation broth were 219.09, 238.42, and 276.66 g/L, and the transformation rates were 78.02%, 85.04%, and 98.58%, respectively. The results showed that Gad B-T62S and Gad B-Q309A are two effective mutation sites. These findings may contribute to ideas for constructing potent recombinant strains for GABA production. Practical Application : Enzymatic properties of the GAD from Escherichia coli and GAD site-specific mutants were examined by analyzing their conserved sequences, substrate contacts, contact between GAD amino acid residues and mutation energy (ΔΔG) of the GAD mutants. The enzyme activity and stability of Gad B-T62S and Gad B-Q309A mutants were improved compared to Gad B. The kinetic parameters Km and Vmax of Gad B, Gad B-T62S, and Gad B-Q309A mutants were 11.3 ± 2.1 mM and 32.1 ± 2.4 U/mg, 7.3 ± 2.5 mM and 76.1 ± 3.1 U/mg, and 7.2 ± 3.8 mM and 87.3 ± 1.1 U/mg, respectively. GABA was produced using whole cell transformation of the recombinant strains E. coli BL21(DE3)-Gad B, E. coli BL21(DE3)-Gad B-T62S, and E. coli BL21(DE3)-Gad B-Q309A. The corresponding GABA concentrations in the fermentation broth were 219.09, 238.42, and 276.66 g/L, and the transformation rates were 78.02%, 85.04%, and 98.58%, respectively.
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Affiliation(s)
- Liu Fengmin
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
| | - Zhang Heng
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
| | - Zhang Xiangjun
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
| | - Wei Xiaobo
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
| | - Liu Huiyan
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
| | - Fang Haitian
- School of Food and WineNingxia Key Laboratory for Food Microbial‐Applications Technology and Safety ControlNingxia UniversityYinchuanChina
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Heli Z, Hongyu C, Dapeng B, Yee Shin T, Yejun Z, Xi Z, Yingying W. Recent advances of γ-aminobutyric acid: Physiological and immunity function, enrichment, and metabolic pathway. Front Nutr 2022; 9:1076223. [PMID: 36618705 PMCID: PMC9813243 DOI: 10.3389/fnut.2022.1076223] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 11/28/2022] [Indexed: 12/24/2022] Open
Abstract
γ-aminobutyric acid (GABA) is a non-protein amino acid which naturally and widely occurs in animals, plants, and microorganisms. As the chief inhibitory neurotransmitter in the central nervous system of mammals, it has become a popular dietary supplement and has promising application in food industry. The current article reviews the most recent literature regarding the physiological functions, preparation methods, enrichment methods, metabolic pathways, and applications of GABA. This review sheds light on developing GABA-enriched plant varieties and food products, and provides insights for efficient production of GABA through synthetic biology approaches.
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Affiliation(s)
- Zhou Heli
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chen Hongyu
- National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Bao Dapeng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China,National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Tan Yee Shin
- Faculty of Science and Mushroom Research Centre, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia
| | - Zhong Yejun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zhang Xi
- BannerBio Nutraceuticals Inc., Shenzhen, China
| | - Wu Yingying
- National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China,*Correspondence: Wu Yingying,
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The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8188000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Temperature pretreatment is one of the most important factors which significantly affects the postharvest quality of citrus fruit. In this study, late-ripening Valencia orange (citrus sinensis) fruits were used to investigate the effect of short-term treatment at low (6°C), room (20°C), and high (40°C) temperatures on fruit quality. Our results revealed that both low and room-temperature treatments maintained the content of sugars and organic acids, whereas high-temperature treatments elevated the accumulation of sugars but decreased the content of citric acid. In fruit peel (flavedo and albedo), the accumulation of sugars and organic acids responding to temperatures was diverse and mostly different from that in the pulp. Meanwhile, GABA and several amino acids were upregulated under short-term high-temperature treatment but downregulated in response to low-temperature treatment in both peel and pulp. Furthermore, PCA and correlation analysis revealed that the short-term temperature treatments changed the metabolic flow, and GABA was positively correlated with sugars and organic acids. Our study analyzed the metabolic changes of fruit peel and pulp in response to short-term temperature treatments and revealed that GABA may act as a signaling molecular involved in temperature-controlled quality changes.
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Aghdam MS, Flaherty EJ, Shelp BJ. γ-Aminobutyrate Improves the Postharvest Marketability of Horticultural Commodities: Advances and Prospects. FRONTIERS IN PLANT SCIENCE 2022; 13:884572. [PMID: 35693167 PMCID: PMC9174936 DOI: 10.3389/fpls.2022.884572] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Accepted: 04/11/2022] [Indexed: 06/15/2023]
Abstract
Postharvest deterioration can result in qualitative and quantitative changes in the marketability of horticultural commodities, as well as considerable economic loss to the industry. Low temperature and controlled atmosphere conditions (low O2 and elevated CO2) are extensively employed to prolong the postharvest life of these commodities. Nevertheless, they may suffer from chilling injury and other physiological disorders, as well as excessive water loss and bacterial/fungal decay. Research on the postharvest physiological, biochemical, and molecular responses of horticultural commodities indicates that low temperature/controlled atmosphere storage is associated with the promotion of γ-aminobutyrate (GABA) pathway activity, with or without the accumulation of GABA, delaying senescence, preserving quality and ameliorating chilling injury. Regardless of whether apple fruits are stored under low temperature/controlled atmosphere conditions or room temperature, elevated endogenous GABA or exogenous GABA maintains their quality by stimulating the activity of the GABA shunt (glutamate GABA succinic semialdehyde succinate) and the synthesis of malate, and delaying fruit ripening. This outcome is associated with changes in the genetic and biochemical regulation of key GABA pathway reactions. Flux estimates suggest that the GABA pool is derived primarily from glutamate, rather than polyamines, and that succinic semialdehyde is converted mainly to succinate, rather than γ-hydroxybutyrate. Exogenous GABA is a promising strategy for promoting the level of endogenous GABA and the activity of the GABA shunt in both intact and fresh-cut commodities, which increases carbon flux through respiratory pathways, restores or partially restores redox and energy levels, and improves postharvest marketability. The precise mechanisms whereby GABA interacts with other signaling molecules such as Ca2+, H2O2, polyamines, salicylic acid, nitric oxide and melatonin, or with phytohormones such as ethylene, abscisic acid and auxin remain unknown. The occurrence of the aluminum-activated malate transporter and the glutamate/aspartate/GABA exchanger in the tonoplast, respectively, offers prospects for reducing transpirational water in cut flowers and immature green fruit, and for altering the development, flavor and biotic resistance of apple fruits.
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Affiliation(s)
| | - Edward J. Flaherty
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - Barry J. Shelp
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
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Jiang X, Xu Q, Zhang A, Liu Y, Zhao L, Gu L, Yuan J, Jia H, Shen X, Li Z, Cao D, Zhang D. Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans ( Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms. Front Nutr 2021; 8:693862. [PMID: 34568402 PMCID: PMC8458712 DOI: 10.3389/fnut.2021.693862] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
This study aimed to investigate the optimal hypoxic and monosodium glutamate (MSG) stress conditions for the enrichment of γ-Aminobutyric acid (GABA) in germinating adzuki beans and to reveal the potential underlying molecular mechanisms of GABA accumulation. Using single-factor experiments and response surface model, we investigated the effects of germination time, germination temperature, vacuum time, and MSG concentration on GABA contents, and further explored the activity and gene expression of glutamate decarboxylase (GAD) and polyamine oxidase (PAO) critical rate restriction enzymes during GABA synthesis. The optimal soaking temperature, soaking time, and pH conditions were 35°C, 16 h, and 5, respectively. Furthermore, the optimal germination conditions for optimal GABA enrichment were 48 h, 1.99 mg/ml MSG concentration, germination temperature of 31.49°C, and vacuum time of 15.83 h. Under such conditions, the predicted GABA concentration was 443.57 ± 7.18 mg/100 g, with no significant difference between the predicted and experimental data. The vacuum + MSG (FZM) treatment has a maximum contribution rate of GABA to 38.29%, which significantly increase GABA content, and the increase was associated with increased GAD and PAO activity. In addition, MSG in combination with vacuum treatment could significantly induce VaGAD4 and VaGAD6 genes in 2 days germination of adzuki beans. According to the results of the present study, vacuum + MSG treatment is an effective approach to enhancing GABA accumulation in germinating adzuki beans, which could be employed in enhancing the functional quality of germinating adzuki beans.
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Affiliation(s)
- Xiujie Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Qingpeng Xu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Aiwu Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yong Liu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liqin Zhao
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liwei Gu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jianbin Yuan
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Hongdou Jia
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xinting Shen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongmei Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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Wang D, Wang Y, Lan H, Wang K, Zhao L, Hu Z. Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101155] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Lan H, Cheng Y, Mu J, Huang Y, Chen H, Zhao L, Wang K, Hu Z. Glucose-rich polysaccharide from dried 'Shixia' longan activates macrophages through Ca 2+ and CR3- mediated MAPKs and PI3K-AKT pathways. Int J Biol Macromol 2020; 167:845-853. [PMID: 33181209 DOI: 10.1016/j.ijbiomac.2020.11.040] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/25/2020] [Accepted: 11/06/2020] [Indexed: 11/19/2022]
Abstract
A water-soluble glucose-rich polysaccharide from dried 'Shixia' longan pulp (LPsx) has been isolated for the first time, and its structure and immuno-regulatory mechanism were studied. LPsx is a hetero-polysaccharide with the average molecular weight 4102 g/mol. It was mainly consisted of glucose (95.9%), and small proportions of arabinose (2.1%), galactose (1.0%), mannose (0.6%), and xylose (0.4%). As analyzed by NMR, LPsx was mainly composed of (1 → 6)-α-d-glucose and (1 → 6)-β-d-glucose, branched with α-d-glucose-(1→. The immunomodulatory activity study showed that LPsx significantly increased the phagocytosis of macrophages, and strongly promoted the production of NO, IL-1β, IL-6 and TNF-α. Moreover, LPsx could inhibit the inflammatory response induced by lipopolysaccharide. The immuno-regulatory mechanism of LPsx was studied using RNA- sequencing and receptors activity analyses. It was found that LPsx induced macrophage activation via Ca2+ and CR3-mediated MAPKs and PI3K-AKT signaling pathways. The results would be helpful for revealing the health promoting mechanism of dried 'Shixia' longan in traditional Chinese medicine.
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Affiliation(s)
- Haibo Lan
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yongxia Cheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jingjing Mu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yanfen Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Huifang Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Guo X, Luo T, Han D, Wu Z. Analysis of metabolomics associated with quality differences between room-temperature- and low-temperature-stored litchi pulps. Food Sci Nutr 2019; 7:3560-3569. [PMID: 31763006 PMCID: PMC6848819 DOI: 10.1002/fsn3.1208] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 08/02/2019] [Accepted: 08/12/2019] [Indexed: 11/12/2022] Open
Abstract
Studies on how temperature affects the postharvest quality of litchi have focused mainly on pericarp browning but rarely on the metabolites in postharvest litchi pulp. In this study, the differences in respiration rates, total soluble solid content, and titratable acid content demonstrated that room and low temperatures have different effects on the quality of "Feizixiao" litchi pulp. UHPLC-ESI-QTOF-MS/MS analysis was performed to compare the differentially expressed metabolites (DEMs) in litchi pulp after 8 days of storage at room temperature (RT-8 d) with those in litchi pulp after 28 days of storage at low temperature (LT-28 d). Nineteen carbohydrates (phosphohexoses, sorbitol, and mannose), fifteen acids, seven amino acids, nine energy metabolites and nucleotides, and six aliphatic and secondary metabolites were identified as common DEMs in RT-8 d and LT-28 d pulps. These findings indicated active fructose and mannose metabolism and increased catabolism of nicotinate, nicotinamide, alanine, aspartate, and glutamate. Four carbohydrates (mainly phosphohexoses), five acids, ten amino acids, three aliphatic and secondary metabolites, and one hormone were identified as unique DEMs in RT-8 d pulp, the consumption of key metabolites in glycolysis and the tricarboxylic acid cycle, and accumulation of phenylalanine, tyrosine, and tryptophan. Active consumption of nucleotide metabolites and biosynthesis of aliphatics in LT-28 d pulp were indicated by unique DEMs (eleven carbohydrates, four acids, seven amino acids, seven energy metabolites and nucleotides, and six aliphatic and secondary metabolites). These results provided an unambiguous metabolic fingerprint, thereby revealing how room and low temperatures differentially influenced the quality of litchi pulp.
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Affiliation(s)
- Xiaomeng Guo
- College of HorticultureSouth China Agricultural University/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South ChinaMinistry of EducationGuangzhouChina
| | - Tao Luo
- College of HorticultureSouth China Agricultural University/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South ChinaMinistry of EducationGuangzhouChina
| | - Dongmei Han
- Institute of Fruit Tree ResearchGuangdong Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (South China) of Ministry of AgricultureGuangzhouChina
| | - Zhenxian Wu
- College of HorticultureSouth China Agricultural University/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South ChinaMinistry of EducationGuangzhouChina
- Guangdong Litchi Engineering Research Center/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops‐South ChinaMinistry of AgricultureGuangzhouChina
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Pu Y, Sinclair AJ, Zhong J, Liu D, Song L. Determination of ϒ-aminobutyric acid (GABA) in jujube fruit (Ziziphus jujuba Mill.). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1566277] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yunfeng Pu
- College of Life Sciences, Tarim University, Alar, Xinjiang, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Andew J. Sinclair
- School of Medicine, Deakin University, Geelong, Australia
- Department of Nutrition, Dietetics and Food, Monash University, Clayton, Australia
| | - Jianjun Zhong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lijun Song
- College of Life Sciences, Tarim University, Alar, Xinjiang, China
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Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1606058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.
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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides. Molecules 2018; 23:molecules23102596. [PMID: 30309034 PMCID: PMC6222641 DOI: 10.3390/molecules23102596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/02/2018] [Accepted: 10/07/2018] [Indexed: 11/21/2022] Open
Abstract
The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.
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