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Zhang R, Yang Q, Yao X, Fang Z, Wu X, Lin Q, Qing Y. Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle. Front Nutr 2024; 11:1375386. [PMID: 38895661 PMCID: PMC11183293 DOI: 10.3389/fnut.2024.1375386] [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: 01/23/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
Chinese black truffle (Tuber indicum) is a hypogenous fungus of great value due to its distinctive aroma. In this study, both transcriptome and physicochemical analyses were performed to investigate the changes of nutrients and gene expression in truffle fruiting bodies during cold storage. The results of physicochemical analysis revealed the active metabolism of fruiting bodies in cold storage, showing the decreased contents of protein and soluble sugar, the variations in both polyphenol oxidase activity and total phenol content, and the detrimental effect of reactive oxygen species production caused by heavy metals (cadmium and lead) in truffles. Transcriptome analysis identified a total of 139,489 unigenes. Down-regulated expression of genes encoding the catalase-like domain-containing protein (katE), glutaredoxin protein (GRX), a copper/zinc superoxide dismutase (Sod_Cu), and aspartate aminotransferase (AAT) affected the degradation metabolism of intracellular oxides. Ribulose-5-phosphate-3-epimerase (RPE) was a key enzyme in response to oxidative stress in truffle cells through the pentose phosphate pathway (PPP). A total of 51,612 simple sequence repeats were identified, providing valuable resources for further genetic diversity analysis, molecular breeding, and genetic map-ping in T. indicum. Transcription factors GAL4 and SUF4-like protein were involved in glucose metabolism and histone methylation processes, respectively. Our study provided a fundamental characterization of the physicochemical and molecular variations in T. indicum during the cold storage at 4°C, providing strong experimental evidence to support the improvement of storage quality of T. indicum.
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Affiliation(s)
- Runji Zhang
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
| | - Qiuyue Yang
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Xin Yao
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Zhirong Fang
- College of Resources and Environment, Xichang University, Xichang, China
| | - Xia Wu
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Qiao Lin
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Yuan Qing
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
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2
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Aly AA, Górecki T. Two-dimensional liquid chromatography with reversed phase in both dimensions: A review. J Chromatogr A 2024; 1721:464824. [PMID: 38522405 DOI: 10.1016/j.chroma.2024.464824] [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: 12/26/2023] [Revised: 03/14/2024] [Accepted: 03/16/2024] [Indexed: 03/26/2024]
Abstract
Two-dimensional liquid chromatography (2D-LC), and in particular comprehensive two-dimensional liquid chromatography (LC×LC), offers increased peak capacity, resolution and selectivity compared to one-dimensional liquid chromatography. It is commonly accepted that the technique produces the best results when the separation mechanisms in the two dimensions are completely orthogonal; however, the use of similar separation mechanisms in both dimensions has been gaining popularity as it helps avoid difficulties related to mobile phase incompatibility and poor column efficiency. The remarkable advantages of using reversed phase in both dimensions (RPLC×RPLC) over other separation mechanisms made it a promising technique in the separation of complex samples. This review discusses some physical and practical considerations in method development for 2D-LC involving the use of RP in both dimensions. In addition, an extensive overview is presented of different applications that relied on RPLC×RPLC and 2D-LC with reversed phase column combinations to separate components of complex samples in different fields including food analysis, natural product analysis, environmental analysis, proteomics, lipidomics and metabolomics.
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Affiliation(s)
- Alshymaa A Aly
- Analytical Chemistry Department, Faculty of Pharmacy, Minia University, Menia Governorate, Arab Republic of Egypt; Department of Chemistry, University of Waterloo, ON, Canada
| | - Tadeusz Górecki
- Department of Chemistry, University of Waterloo, ON, Canada.
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3
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Weng M, Zhang D, Wang H, Yang C, Lin H, Pan Y, Lin Y. Long non-coding RNAs and their potential function in response to postharvest senescence of Sparassis latifolia during cold storage. Sci Rep 2024; 14:747. [PMID: 38185662 PMCID: PMC10772075 DOI: 10.1038/s41598-023-46744-2] [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: 05/15/2023] [Accepted: 11/04/2023] [Indexed: 01/09/2024] Open
Abstract
Long non-coding RNAs (lncRNAs) have been shown to play crucial roles in response to aging processes. However, how lncRNAs regulate postharvest senescence of Sparassis latifolia (S. latifolia) with oriented polypropylene (OPP) film packing during cold storage remains unclear. In this study, we performed RNA-seq using the fruiting bodies of S. latifolia stored at 4 ℃ for 0, 8, 16 and 24 days after harvest, and profiled the lncRNA and mRNA transcriptome, respectively. In total, 1003 putative lncRNAs were identified, and there were 495, 483 and 162 differentially expressed (DE) lncRNAs, and 3680, 3941 and 1870 differentially expressed mRNAs after 8, 16 and 24 days of storage, respectively, compared to 0 day of storage. Target genes of differentially expressed lncRNAs were found to significantly associate with carbon and energy metabolism, response to abiotic stimulus, amino acid biosynthesis and metabolism, and protein synthesis and transcription. In addition, DE-lncRNA-mRNA co-expression networks in response to aging stress were also constructed. Taken together, these results confirm the regulatory role of lncRNAs in postharvest senescence of S. latifolia and will facilitate for improving preservation method.
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Affiliation(s)
- Mengting Weng
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
| | - Di Zhang
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
| | - Hongyu Wang
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
| | - Chi Yang
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
| | - Hongyi Lin
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China
| | - Yanfang Pan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Yanquan Lin
- Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China.
- National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, 350014, China.
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4
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He L, Xie F, Zhou G, Chen ZH, Wang JY, Wang CG. Transcriptome and metabonomics combined analysis revealed the energy supply mechanism involved in fruiting body initiation in Chinese cordyceps. Sci Rep 2023; 13:9500. [PMID: 37308669 DOI: 10.1038/s41598-023-36261-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Accepted: 05/31/2023] [Indexed: 06/14/2023] Open
Abstract
Chinese cordyceps was one of most valuable traditional Chinese medicine fungi. To elucidate the molecular mechanisms related to energy supply mechanism involved in the initiation and formation of primordium in Chinese cordyceps, we performed the integrated metabolomic and transcriptomic analyses of it at pre-primordium period, primordium germination period and after-primordium period, respectively. Transcriptome analysis showed that many genes related to 'starch and sucrose metabolism', 'fructose and mannose metabolism', 'linoleic acid metabolism', 'fatty acids degradation' and 'glycerophospholipid metabolism' were highly up-regulated at primordium germination period. Metabolomic analysis showed many metabolites regulated by these genes in these metabolism pathways were also markedly accumulated at this period. Consequently, we inferred that carbohydrate metabolism and β-oxidation pathway of palmitic acid and linoleic acid worked cooperatively to generate enough acyl-CoA, and then entered TCA cycle to provide energy for fruiting body initiation. Overall, our finding provided important information for further exploring the energy metabolic mechanisms of realizing the industrialization of Chinese cordyceps artificial cultivation.
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Affiliation(s)
- Li He
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China.
| | - Fang Xie
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China.
| | - Gang Zhou
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China
| | - Zhao He Chen
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China
| | - Jing Yi Wang
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China
| | - Cheng Gang Wang
- School of Biological and Pharmaceutical Engineering, Lanzhou Jiaotong University, Lanzhou, Gansu, People's Republic of China
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5
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Zheng B, Kou X, Liu C, Wang Y, Yu Y, Ma J, Liu Y, Xue Z. Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review. Food Chem 2023; 407:135099. [PMID: 36508864 DOI: 10.1016/j.foodchem.2022.135099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 10/24/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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Affiliation(s)
- Bowen Zheng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Chunlong Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Dynamiker Biotechnology(Tianjin) Co., Ltd., China
| | - Yumeng Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yue Yu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Juan Ma
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yazhou Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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6
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Liu MK, Tang YM, Liu CY, Tian XH, Zhang JW, Fan XL, Jiang KF, Ni XL, Zhang XY. Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum. Int J Food Microbiol 2023; 397:110212. [PMID: 37084618 DOI: 10.1016/j.ijfoodmicro.2023.110212] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/05/2023] [Accepted: 04/09/2023] [Indexed: 04/23/2023]
Abstract
The quality and composition of strong-flavor Baijiu (SFB), a type of Chinese liquor, depends on the variety of sorghum used in fermentation. However, comprehensive in situ studies measuring the effects sorghum varieties on the fermentation are lacking and the underlying microbial mechanisms remains poorly understood. We studied the in situ fermentation of SFB by using metagenomic, metaproteomic, and metabolomic techniques across four sorghum varieties. Sensory characteristics were best for SFB made from glutinous variety Luzhouhong, followed by glutinous hybrid Jinnuoliang and Jinuoliang, and those made with non-glutinous Dongzajiao. In agreement with sensory evaluations, the volatile composition of SFB samples differed between sorghum varieties (P < 0.05). Fermentation of different sorghum varieties varied in microbial diversity, structure, volatile compounds, and physicochemical properties (pH, temperature, starch, reducing sugar, and moisture) (P < 0.05), with most changes occurring within the first 21 days. Additionally, the microbial interactions and their relationship with volatiles, as well as the physicochemical factors that govern microbial succession, differed between varieties of sorghum. The number of physicochemical factors affecting bacterial communities outweighed those affecting fungal communities, suggesting that bacteria were less resilient to the brewing conditions. This correlates with the finding that bacteria play a major role in the differences in microbial communities and metabolic functions during fermentation with the different varieties of sorghum. Metagenomic function analysis revealed differences in amino acid and carbohydrate metabolism between sorghum varieties throughout most of the brewing process. Metaproteomics further indicated most differential proteins were found in these two pathways, related to differences in volatiles between sorghum varieties of Baijiu and originating from Lactobacillus. These results provide insight into the microbial principles underlying Baijiu production and can be used to improve the quality of Baijiu by selecting the appropriate raw materials and optimizing fermentation parameters.
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Affiliation(s)
- Mao-Ke Liu
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China.
| | - Yu-Ming Tang
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; Institute of Luzhou Liquor Making Science, Luzhou 646100, People's Republic of China
| | - Cheng-Yuan Liu
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; Institute of Luzhou Liquor Making Science, Luzhou 646100, People's Republic of China
| | - Xin-Hui Tian
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; Institute of Luzhou Liquor Making Science, Luzhou 646100, People's Republic of China
| | - Ji-Wei Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Xiao-Li Fan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 611130, People's Republic of China
| | - Kai-Feng Jiang
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China
| | - Xian-Lin Ni
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China
| | - Xin-Yu Zhang
- Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; Institute of Luzhou Liquor Making Science, Luzhou 646100, People's Republic of China
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7
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Guo Y, Chen X, Gong P, Deng Z, Qi Z, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37014278 DOI: 10.1002/jsfa.12603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 02/17/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low-temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1-methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
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8
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Ye S, Chen M, Liu Y, Gao H, Yin C, Liu J, Fan X, Yao F, Qiao Y, Chen X, Shi D, Zhang Y. Effects of nanocomposite packaging on postharvest quality of mushrooms (
Stropharia rugosoannulata
) from the perspective of water migration and microstructure changes. J Food Saf 2023. [DOI: 10.1111/jfs.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Shuang Ye
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| | - Yani Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Hong Gao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Chaomin Yin
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau Shanxi Agricultrual University Taigu Shanxi China
| | - Xiuzhi Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Fen Yao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Defang Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
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9
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Guo Y, Chen X, Gong P, Wang R, Qi Z, Deng Z, Han A, Long H, Wang J, Yao W, Yang W, Wang J, Li N. Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii. Foods 2023; 12:foods12051046. [PMID: 36900561 PMCID: PMC10000407 DOI: 10.3390/foods12051046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom.
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Affiliation(s)
| | | | - Pin Gong
- Correspondence: ; Tel.: +86-13772196479
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10
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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11
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Zha L, Chen M, Guo Q, Tong Z, Li Z, Yu C, Yang H, Zhao Y. Comparative Proteomics Study on the Postharvest Senescence of Volvariella volvacea. J Fungi (Basel) 2022; 8:819. [PMID: 36012807 PMCID: PMC9410126 DOI: 10.3390/jof8080819] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/24/2022] [Accepted: 07/28/2022] [Indexed: 12/10/2022] Open
Abstract
Volvariella volvacea is difficult to store after harvest, which restricts the production and circulation of V. volvacea fruiting bodies. Low-temperature storage is the traditional storage method used for most edible fungi. However, V. volvacea undergoes autolysis at low temperatures. When fruiting bodies are stored at 15 °C (suitable temperature), V. volvacea achieves the best fresh-keeping effect. However, the molecular mechanism underlying the postharvest senescence of V. volvacea remains unclear. Based on this information, we stored V. volvacea fruiting bodies at 15 °C after harvest and then analyzed the texture and phenotype combined with the results of previous physiological research. Four time points (0, 24, 60, and 96 h) were selected for the comparative proteomics study of V. volvacea during storage at 15 °C. A variety of proteins showed differential expressions in postharvest V. volvacea at 15 °C. Further comparison of the gene ontology (GO) enrichment analysis and KEGG pathways performed at different sampling points revealed proteins that were significantly enriched at several time points. At the same time, we also analyzed differentially expressed proteins (DEPs) related to the RNA transport, fatty acid biosynthesis and metabolism, and amino acid biosynthesis and metabolism pathways, and discussed the molecular functions of the PAB1, RPG1, ACC1, ADH3, ADH2, ALD5, and SDH2 proteins in postharvest V. volvacea senescence. Our results showed that many biological processes of the postharvest senescence of V. volvacea changed. Most importantly, we found that most RNA transport-related proteins were down-regulated, which may lead to a decrease in related gene regulation. Our results also showed that the expression of other important proteins, such as the fatty acid metabolism related proteins increased; and changes in fatty acid composition affected the cell membrane, which may accelerate the ripening and perception of V. volvacea fruiting bodies. Therefore, our research provides a reference for further studies on the aging mechanism of V. volvacea.
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Affiliation(s)
| | | | | | | | | | | | | | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
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12
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Wu MX, Zou Y, Yu YH, Chen BX, Zheng QW, Ye ZW, Wei T, Ye SQ, Guo LQ, Lin JF. Comparative transcriptome and proteome provide new insights into the regulatory mechanisms of the postharvest deterioration of Pleurotus tuoliensis fruitbodies during storage. Food Res Int 2021; 147:110540. [PMID: 34399517 DOI: 10.1016/j.foodres.2021.110540] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 06/05/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
The Pleurotus tuoliensis (Pt), a precious edible mushroom with high economic value, is widely popular for its rich nutrition and meaty texture. However, rapid postharvest deterioration depreciates the commercial value of Pt and severely restricts its marketing. By RNA-Seq transcriptomic and TMT-MS MS proteomic, we study the regulatory mechanisms of the postharvest storage of Pt fruitbodies at 25 ℃ for 0, 38, and 76 h (these three-time points recorded as groups A, B, and C, respectively). 2,008 DEGs (Differentially expressed genes) were identified, and all DEGs shared 265 factors with all DEPs (Differentially expressed proteins). Jointly, the DEGs and DEPs of two-omics showed that the category of the metabolic process contained the most DEGs and DEPs in the biological process by GO (Gene Ontology) classification. The top 17 KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways with the highest sum of DEG and DEP numbers in groups B/A (38 h vs. 0 h) and C/A (76 h vs. 0 h) and pathways closely related to energy metabolism were selected for analysis and discussion. Actively expression of CAZymes (Carbohydrate active enzymes), represented by laccase, chitinase, and β-glucanase, directly leads to the softening of fruitbodies. The transcription factor Rlm1 of 1,3-β-glucan synthase attracted attention with a significant down-regulation of gene levels in the C/A group. Laccase also contributes, together with phenylalanine ammonia-lyase (PAL), to the discoloration reaction in the first 76 h of the fruitbodies. Significant expression of several crucial enzymes for EMP (Glycolysis), Fatty acid degradation, and Valine, leucine and isoleucine degradation at the gene or protein level supply substantial amounts of acetyl-CoA to the TCA cycle. Citrate synthase (CS), isocitrate dehydrogenase (ICDH), and three mitochondrial respiratory complexes intensify respiration and produce high levels of ROS (Reactive oxygen species) by significant up-regulation. In the ROS scavenging system, only Mn-SOD was significantly up-regulated at the gene level and was probably interacted with Hsp60 (Heat shock protein 60), which was significantly up-regulated at the protein level, to play a dominant role in antioxidation. Three types of stresses - cell wall stress, starvation, and oxidative stress - were suffered by Pt fruitbodies postharvest, resulting in cell cycle arrest and gene expression disorder.
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Affiliation(s)
- Mu-Xiu Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Ying-Hao Yu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Bai-Xiong Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Qian-Wang Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Zhi-Wei Ye
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Tao Wei
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Si-Qiang Ye
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Li-Qiong Guo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China.
| | - Jun-Fang Lin
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China.
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13
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Ye SQ, Zou Y, Zheng QW, Liu YL, Li RR, Lin JF, Guo LQ. TMT-MS/MS proteomic analysis of the carbohydrate-active enzymes in the fruiting body of Pleurotus tuoliensis during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1879-1891. [PMID: 32894778 DOI: 10.1002/jsfa.10803] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 08/21/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The fruiting body of Pleurotus tuoliensis deteriorates rapidly after harvest, causing a decline in its commercial value and a great reduction in its shelf life. According to the present research, carbohydrate-active enzymes (CAZymes) may cause the softening, liquefaction and autolysis of mature mushrooms after harvest. To further understand the in vivo molecular mechanism of CAZymes affecting the postharvest quality of P. tuoliensis fruiting bodies, a tandem mass tags labelling combined liquid chromatography-tandem mass spectrometry (TMT-MS/MS) proteomic analysis was performed on P. tuoliensis fruiting bodies during storage at 25 °C. RESULTS A total of 4737 proteins were identified, which had at least one unique peptide and had a confidence level above 95%. Consequently, 1307 differentially expressed proteins (DEPs) were recruited using the criteria of abundance fold change (FC) >1.5 or < 0.67 and P < 0.05. The identified proteins were annotated by dbCAN2, a meta server for automated CAZymes annotation. Subsequently, 222 CAZymes were obtained. Several CAZymes participating in the cell wall degradation process, including β-glucosidase, glucan 1,3-β-glucosidase, endo-1,3(4)-β-glucanase and chitinases, were significantly upregulated during storage. The protein expression level of CAZymes, such as xylanase, amylase and glucoamylase, were upregulated significantly, which may participate in the P. tuoliensis polysaccharide degradation. CONCLUSIONS The identified CAZymes degraded the polysaccharides and lignin, destroying the cell wall structure, preventing cell wall remodeling, causing a loss of nutrients and the browning phenomenon, accelerating the deterioration of P. tuoliensis fruiting body. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Si-Qiang Ye
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Yuan Zou
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Qian-Wang Zheng
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Ying-Li Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Rui-Rong Li
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Jun-Fang Lin
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Li-Qiong Guo
- College of Food Science and Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
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14
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Wang L, Chen Q, Zhang J, Cheng P, Hu J, Dong T. Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of
Agaricus bernardii. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Limei Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot Inner Mongolia China
| | - Qianru Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jin Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Peifang Cheng
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jian Hu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Tungalag Dong
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
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15
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Acceleration of Carbon Fixation in Chilling-Sensitive Banana under Mild and Moderate Chilling Stresses. Int J Mol Sci 2020; 21:ijms21239326. [PMID: 33297477 PMCID: PMC7730866 DOI: 10.3390/ijms21239326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/01/2022] Open
Abstract
Banana is one of the most important food and fruit crops in the world and its growth is ceasing at 10–17 °C. However, the mechanisms determining the tolerance of banana to mild (>15 °C) and moderate chilling (10–15 °C) are elusive. Furthermore, the biochemical controls over the photosynthesis in tropical plant species at low temperatures above 10 °C is not well understood. The purpose of this research was to reveal the response of chilling-sensitive banana to mild (16 °C) and moderate chilling stress (10 °C) at the molecular (transcripts, proteins) and physiological levels. The results showed different transcriptome responses between mild and moderate chilling stresses, especially in pathways of plant hormone signal transduction, ABC transporters, ubiquinone, and other terpenoid-quinone biosynthesis. Interestingly, functions related to carbon fixation were assigned preferentially to upregulated genes/proteins, while photosynthesis and photosynthesis-antenna proteins were downregulated at 10 °C, as revealed by both digital gene expression and proteomic analysis. These results were confirmed by qPCR and immunofluorescence labeling methods. Conclusion: Banana responded to the mild chilling stress dramatically at the molecular level. To compensate for the decreased photosynthesis efficiency caused by mild and moderate chilling stresses, banana accelerated its carbon fixation, mainly through upregulation of phosphoenolpyruvate carboxylases.
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16
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Zhou D, Zhang Q, Li P, Pan L, Tu K. Combined transcriptomics and proteomics analysis provides insight into metabolisms of sugars, organic acids and phenols in UV-C treated peaches during storage. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 157:148-159. [PMID: 33120107 DOI: 10.1016/j.plaphy.2020.10.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 10/20/2020] [Indexed: 06/11/2023]
Abstract
3Ultraviolet-C (UV-C) irradiation is known for prolonging the shelf life of many fruit by regulating different pathways. To better understand the roles of UV-C treatment in regulating the metabolic pathways in peach fruit during cold storage, transcriptomics and proteomics approaches were applied to investigate changes in peaches treated with UV-C (1.5 kJ m-2). The results showed that most differentially expressed genes (DEGs) and differentially expressed proteins (DEPs) were largely matched to carbohydrates and secondary metabolites. Further analysis found that peaches treated with UV-C exhibited higher sucrose, citric acid, malic acid, phenols, flavonoids and anthocyanins compared with untreated peaches. Proteomics and transcriptomics together indicated that changes of sugars and acids were associated with the expressions of invertase, sucrose synthase, fructokinase, malate dehydrogenase and citrate synthase. UV-C irradiation promoted the synthesis of phenols, flavonoids and anthocyanins by up-regulating expressions of phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, chalcone synthase, dihydroflavonol 4-reductase and UDP-glucose:flavonoid glucosyltransferase. In summary, this research explained the general molecular mechanism of the changes of sugars, acids and phenols in peaches in response to UV-C.
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Affiliation(s)
- Dandan Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Qin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Pengxia Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing, 210095, Jiangsu, PR China; Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, 210095, Jiangsu, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
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17
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Wang J, Wen X, Zhang Y, Zou P, Cheng L, Gan R, Li X, Liu D, Geng F. Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development. Food Chem 2020; 339:127884. [PMID: 32858387 DOI: 10.1016/j.foodchem.2020.127884] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 06/29/2020] [Accepted: 08/16/2020] [Indexed: 02/06/2023]
Abstract
The differences in Dictyophora indusiata fruiting bodies between peach-shaped and mature stage during the postharvest were systematically investigated through quantitative proteomic and metabolomic analyses. A total of 951 differentially expressed proteins were identified, 571 upregulated and 380 downregulated in the mature fruiting body; additionally, 173 upregulated and 165 downregulated differential abundance metabolites were screened. Integrated proteome and metabolome analyses showed that, during the maturation of D. indusiata fruiting bodies, glycerophospholipids were hydrolyzed and drastically decreased, the degradation of glucan was upregulated, the degradation and synthesis of chitin were simultaneously enhanced, and proteins were dominated via catabolism. Along with vigorous material metabolism, energy production was enhanced through the upregulated TCA-cycles and oxidative phosphorylation. In addition, the synthesis of antioxidant substances and the decomposition of peroxides were enhanced in mature fruiting bodies. These omics analyses of D. indusiata provide high-throughput data and reveal the changes in the post-harvest morphological development.
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Affiliation(s)
- Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xuefei Wen
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yayu Zhang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Pingping Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lei Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Renyou Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Xiang Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dayu Liu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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18
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Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production. mSystems 2020; 5:5/2/e00829-19. [PMID: 32209718 PMCID: PMC7093824 DOI: 10.1128/msystems.00829-19] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality. The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produce artificial pit mud (APM) with a shorter maturation time. However, knowledge about the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high-quality SFB production remains poorly understood. We studied APM maturation in new cellars until the fourth brewing batch using 16S rRNA gene amplicon sequencing, quantitative PCR, metaproteomics, and metabolomics techniques. A total of 36 prokaryotic classes and 195 genera were detected. Bacilli and Clostridia dominated consistently, and the relative abundance of Bacilli decreased along with the APM maturation. Even though both amplicon sequencing and quantitative PCR showed increased abundance of Clostridia, the levels of most of the Clostridium proteins were similar in both the first- and fourth-batch APM samples. Six genera correlated with eight or more major flavor compounds in SFB samples. Functional prediction suggested that the prokaryotic communities in the fourth-batch APM samples were actively engaged in organic acid metabolism, and the detected higher concentrations of proteins and metabolites in the corresponding metabolic pathways supported the prediction. This multi-omics approach captured changes in the abundances of specific microbial species, proteins, and metabolites during APM maturation, which are of great significance for the optimization of APM culture technique. IMPORTANCE Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.
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19
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Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100412] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Montero L, Herrero M. Two-dimensional liquid chromatography approaches in Foodomics – A review. Anal Chim Acta 2019; 1083:1-18. [DOI: 10.1016/j.aca.2019.07.036] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 07/17/2019] [Accepted: 07/19/2019] [Indexed: 01/29/2023]
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21
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Shi C, Wu Y, Fang D, Ma N, Mariga AM, Hu Q, Yang W. Nanocomposite packaging regulates extracellular ATP and programed cell death in edible mushroom (Flammulina velutipes). Food Chem 2019; 309:125702. [PMID: 31685370 DOI: 10.1016/j.foodchem.2019.125702] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 02/08/2023]
Abstract
Our previous study indicated that nanocomposite packaging material (Nano-PM) containing nano-Ag, nano-TiO2, nano-SiO2 and nanoattapulgite alleviated postharvest senescence of Flammulina velutipes by regulating respiration and energy metabolism. In this study, extracellular ATP (eATP) and programmed cell death (PCD) were employed as critical factors to further investigate the senescence mechanism of postharvest F. velutipes. Results demonstrated that Nano-PM delayed apyrase activity decrease and stimulated critical oxidative phosphorylation-related gene expression to inhibit eATP content increase, which is a crucial signaling molecule related to delaying senescence. The regulation of eATP resulted in alleviating PCD including chromosomal concentration, DNA fragmentation, Ca2+ influx, high caspase-1 activity and cytochrome c content and leading to high cell viability. Overall, Nano-PM alleviated PCD and postharvest senescence of F. velutipes by regulating extracellular ATP.
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Affiliation(s)
- Chong Shi
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China
| | - Yuanyue Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Ning Ma
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China
| | - Alfred Mugambi Mariga
- Faculty of Agriculture and Food Science, Meru University of Science and Technology, P.O. Box 972-60200, Meru, Kenya
| | - Qiuhui Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China
| | - Wenjian Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China.
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22
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Lyu L, Bi Y, Li S, Xue H, Zhang Z, Prusky DB. Early Defense Responses Involved in Mitochondrial Energy Metabolism and Reactive Oxygen Species Accumulation in Harvested Muskmelons Infected by Trichothecium roseum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4337-4345. [PMID: 30865450 DOI: 10.1021/acs.jafc.8b06333] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Mitochondria play an essential part in fighting against pathogen infection in the defense responses of fruits. In this study, we investigated the reactive oxygen species (ROS) production, energy metabolism, and changes of mitochondrial proteins in harvested muskmelon fruits ( Cucumis melo cv. Yujinxiang) inoculated with Trichothecium roseum. The results indicated that the fungal infection obviously induced the H2O2 accumulation in mitochondria. Enzyme activities were inhibited in the first 6 h postinoculation (hpi), including succinic dehydrogenase, cytochrome c oxidase, H+-ATPase, and Ca2+-ATPase. However, the activities of Ca2+-ATPase and H+-ATPase and the contents of intracellular adenosine triphosphate (ATP) were improved to a higher level at 12 hpi. A total of 42 differentially expressed proteins were identified through tandem mass tags-based proteomic analyses, which are mainly involved in energy metabolism, stress responses and redox homeostasis, glycolysis and tricarboxylic acid cycle, and transporter and mitochondria dysfunction. Taken together, our results suggest that mitochondria play crucial roles in the early defense responses of muskmelons against T. roseum infection through regulation of ROS production and energy metabolism.
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Affiliation(s)
| | | | | | | | | | - Dov B Prusky
- Department of Postharvest Science of Fresh Produce , Agricultural Research Organization, The Volcani Center , Beit Dagan 50250 , Israel
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23
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Lyu L, Bi Y, Li S, Xue H, Li Y, Prusky DB. Sodium silicate prime defense responses in harvested muskmelon by regulating mitochondrial energy metabolism and reactive oxygen species production. Food Chem 2019; 289:369-376. [PMID: 30955625 DOI: 10.1016/j.foodchem.2019.03.058] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 12/16/2022]
Abstract
The effects of postharvest treatment with sodium silicate (Si) (100 mM) on mitochondrial ROS production and energy metabolism of the muskmelon fruits (cv. Yujinxiang) on development of defense responses to Trichothecium roseum were studied. Si treatment decreased decay severity of inoculated muskmelons, enhanced the activities of energy metabolism of key enzymes and kept the intracellular ATP at a higher level; meanwhile, Si also induced the mtROS accumulation such as H2O2 and superoxide anion. TMT-based quantitative proteomics analysis revealed that a total of 24 proteins with significant differences in abundance involved in energy metabolism, defense and stress responses, glycolytic and TCA cycle, and oxidation-reduction process. It is suggested by our study that melon fruit mitochondria, when induced by Si treatments, play a key role in priming of host resistance against T. roseum infection through the regulation of energy metabolism and ROS production in the pathogen infected muskmelon fruits.
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Affiliation(s)
- Liang Lyu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Shenge Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Huali Xue
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yongcai Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Dov B Prusky
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China; Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Beit Dagan, Israel
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24
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Wu Y, Hu Q, Li Z, Pei F, Mugambi Mariga A, Yang W. Effect of nanocomposite-based packaging on microstructure and energy metabolism of Agaricus bisporus. Food Chem 2019; 276:790-796. [DOI: 10.1016/j.foodchem.2018.10.088] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/16/2018] [Accepted: 10/18/2018] [Indexed: 02/06/2023]
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25
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Pirok BWJ, Stoll DR, Schoenmakers PJ. Recent Developments in Two-Dimensional Liquid Chromatography: Fundamental Improvements for Practical Applications. Anal Chem 2019; 91:240-263. [PMID: 30380827 PMCID: PMC6322149 DOI: 10.1021/acs.analchem.8b04841] [Citation(s) in RCA: 205] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Bob W. J. Pirok
- University
of Amsterdam, van ’t Hoff
Institute for Molecular Sciences, Analytical-Chemistry Group, Science Park 904, 1098 XH Amsterdam, The Netherlands
- TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Dwight R. Stoll
- Department
of Chemistry, Gustavus Adolphus College, Saint Peter, Minnesota 56082, United States
| | - Peter J. Schoenmakers
- University
of Amsterdam, van ’t Hoff
Institute for Molecular Sciences, Analytical-Chemistry Group, Science Park 904, 1098 XH Amsterdam, The Netherlands
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