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Du Q, Yu H, Zhang Y, Qiao Q, Wang J, Zhang T, Xue L, Lei J. Uncovering fruit flavor and genetic diversity across diploid wild Fragaria species via comparative metabolomics profiling. Food Chem 2024; 456:140013. [PMID: 38878536 DOI: 10.1016/j.foodchem.2024.140013] [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: 02/06/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 07/24/2024]
Abstract
Wild Fragaria resources exhibit extensive genetic diversity and desirable edible traits, such as high soluble solid content and flavor compounds. However, specific metabolites in different wild strawberry fruits remain unknown. In this study, we characterized 1008 metabolites covering 11 subclasses among 13 wild diploid resources representing eight species, including F. vesca, F. nilgerrensis, F. viridis, F. nubicola, F. pentaphylla, F. mandschurica, F. chinensis, and F. emeiensis. Fifteen potential metabolite biomarkers were identified to distinguish fruit flavors among the 13 diploid wild Fragaria accessions. A total of nine distinct modules were employed to explore key metabolites related to fruit quality through weighted gene co-expression module analysis, with significant enrichment in amino acid biosynthesis pathway. Notably, the identified significantly different key metabolites highlighted the close association of amino acids, sugars, and anthocyanins with flavor formation. These findings offer valuable resources for improving fruit quality through metabolome-assisted breeding.
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Affiliation(s)
- Qiuling Du
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
| | - Haoming Yu
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
| | - Yuanyuan Zhang
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
| | - Qin Qiao
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China
| | - Jian Wang
- Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Ticao Zhang
- Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Li Xue
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
| | - Jiajun Lei
- College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China.
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Hou X, Wang J, Zhang G, Wang Y, Wang T. Combining multivariate statistical analysis to characterize changes in amino acids and volatiles during growth of Lou onion pseudostems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38924084 DOI: 10.1002/jsfa.13671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 05/23/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND The main edible part of the Lou onion is the pseudostem, which is highly valued for its distinctive flavour. However, harvesting decisions for the pseudostem are often based on size and market price, with little consideration given to flavour. By clarifying the growth of flavour in pseudostems, farmers and consumers may benefit from evidence-based insights that help optimize harvesting time and maximize flavour quality. RESULTS This study employed amino acid analysis and gas chromatography-ion migration spectroscopy (GC-IMS) to elucidate the compounds of the pseudostem across different growth phases, and 17 amino acids and 61 volatile substances. Subsequently, analysis revealed that 18 compounds, including arginine (Arg), aspartic acid (Asp), glutamic acid (Glu), valine (Val), (E)-2-nonenal, decanal, 2,4-nonadienal, 2-octenal, (Z)-4-decenal, 2,4-decadienal benzeneacetaldehyde, linalool, eugenol, (Z)-6-nonen-1-ol, methyl anthranilate, 2-acetylpyridine, 3-sec-butyl-2-methoxypyrazine, and 2,6-dichlorophenol, were the key compounds in determining the flavour characteristics of the pseudostems, as assessed by taste activity value and relative odour activity value calculations. In addition, correlation analysis, focusing on five amino acids and 38 volatile compounds with variable importance for predictive components scores of >1, identified anisaldehyde, eugenol, (Z)-6-nonen-1-ol, 2,4-decadienal, 3-sec-butyl-2-methoxypyrazine, Arg, Asp, and Val as the key differentiators and contributors to the pseudostems flavour profile. CONCLUSION During the rapid growth of Lou onions just before the emergence of flower stems, the pseudostem exhibited the most prominent flavour, making this stage most suitable for harvesting compared to the regreening growth stage and the rapid growth period of the aerial bulbs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaojian Hou
- School of Food & Wine, Ningxia University, Yinchuan, China
- Facility Horticulture Technology Innovation Center, Ningxia University, Yinchuan, China
| | - Jianglong Wang
- School of Food & Wine, Ningxia University, Yinchuan, China
- Facility Horticulture Technology Innovation Center, Ningxia University, Yinchuan, China
| | - Guangdi Zhang
- School of Food & Wine, Ningxia University, Yinchuan, China
- Facility Horticulture Technology Innovation Center, Ningxia University, Yinchuan, China
| | - Yu Wang
- School of Food & Wine, Ningxia University, Yinchuan, China
- Facility Horticulture Technology Innovation Center, Ningxia University, Yinchuan, China
| | - Ting Wang
- School of Food & Wine, Ningxia University, Yinchuan, China
- Facility Horticulture Technology Innovation Center, Ningxia University, Yinchuan, China
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Liu MK, Tian XH, Liu CY, Liu Y, Tang YM. Microbiologic surveys for Baijiu fermentation are affected by experimental design. Int J Food Microbiol 2024; 413:110588. [PMID: 38266376 DOI: 10.1016/j.ijfoodmicro.2024.110588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/06/2024] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
The traditional Chinese alcoholic beverage Baijiu is produced by spontaneous fermentation of grains under anaerobic conditions. While numerous studies have used metagenomic technology to investigate the microbiome of Baijiu brewing, the microbial succession mechanism of Baijiu brewing has not been fully clarified, and metagenomic strategies for microecology surveys have not been comprehensively evaluated. Using the fermentation process of strong-flavor Baijiu as a model, we compared the data for bacterial communities based on short read 16S rRNA variable regions, V3-V4, and full-length 16S regions, V1-V9, to whole metagenomic shotgun sequencing (WMS) to measure the effect of technology selection on phylogenetic and functional profiles. The results showed differences in bacterial compositions and their relation to volatiles and physicochemical variables between sequencing methods. Furthermore, the percentage of V3-V4 sequences assigned to species level was higher than the percentage of V1-V9 sequences according to SILVA taxonomy, but lower according to NCBI taxonomy (P < 0.05). In both SILVA and NCBI taxonomies, the relative abundances of bacterial communities at both the genus and family levels were more positively correlated with WMS data in the V3-V4 dataset than in the V1-V9 dataset. The WMS identified changes in abundances of multiple metabolic pathways during fermentation (P < 0.05), including "starch and sucrose metabolism," "galactose metabolism," and "fatty acid biosynthesis." Although functional predictions derived from 16S data show similar patterns to WMS, most metabolic pathway changes are uncorrelated (P > 0.05). This study provided new technical and biological insights into Baijiu production that may assist in selection of methodologies for studies of fermentation systems.
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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; Institute of Luzhou Liquor Making Science, Luzhou 646100, People's Republic of China; Deyang Branch of Sichuan Academy of Agricultural Sciences, Deyang 618000, 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; Deyang Branch of Sichuan Academy of Agricultural Sciences, Deyang 618000, 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; Deyang Branch of Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China
| | - Yao 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; Deyang Branch of 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; Deyang Branch of Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China
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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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5
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Zhang Z, Yu S, Zhang Z, Zhang J, Li H. Comparative Characterization of Fruit Volatiles and Volatile-Related Genes Expression of 'Benihoppe' Strawberry and Its Somaclonal Mutant. PLANTS (BASEL, SWITZERLAND) 2023; 12:1109. [PMID: 36903969 PMCID: PMC10005569 DOI: 10.3390/plants12051109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Somaclonal variations in tissue cultures can be used in plant breeding programs. However, it is still unclear whether somaclonal variations and their original parent have differences in volatile compounds, and the candidate genes which result in the differences in volatile compounds also need to be identified. In this study, we utilized the 'Benihoppe' strawberry and its somaclonal mutant 'Xiaobai', which has different fruit aromas compared with 'Benihoppe', as research materials. Using HS-SPME-GC-MS, 113 volatile compounds have been identified in the four developmental periods of 'Benihoppe' and 'Xiaobai'. Among them, the quantity and content of some unique esters in 'Xiaobai' were much higher than that in 'Benihoppe'. In addition, we found that the contents and odor activity values of ethyl isovalerate, ethyl hexanoate, ethyl butyrate, ethyl pentanoate, linalool, and nerolidol in the red fruit of 'Xiaobai' were much higher compared with 'Benihoppe', which may result from the significantly increased expression of FaLOX6, FaHPL, FaADH, FaAAT, FaAAT1, FaDXS, FaMCS, and FaHDR in 'Xiaobai'. However, the content of eugenol in 'Benihoppe' was higher than that in 'Xiaobai', which may result from the higher expression of FaEGS1a in 'Benihoppe' compared with 'Xiaobai'. The results provide insights into the somaclonal variations that affect the volatile compounds in strawberries and can be used for strawberry quality improvement.
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Affiliation(s)
- Zhuo Zhang
- Liaoning Key Laboratory of Strawberry Breeding and Cultivation, College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
- Laboratory of Protected Horticulture (Shenyang Agricultural University), Ministry of Education, Shenyang 110866, China
| | - Shuang Yu
- Liaoning Key Laboratory of Strawberry Breeding and Cultivation, College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
- Laboratory of Protected Horticulture (Shenyang Agricultural University), Ministry of Education, Shenyang 110866, China
| | - Zhihong Zhang
- Liaoning Key Laboratory of Strawberry Breeding and Cultivation, College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
- Laboratory of Protected Horticulture (Shenyang Agricultural University), Ministry of Education, Shenyang 110866, China
- Analytical and Testing Center, Shenyang Agricultural University, Shenyang 110866, China
| | - Junxiang Zhang
- Liaoning Key Laboratory of Strawberry Breeding and Cultivation, College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
- Laboratory of Protected Horticulture (Shenyang Agricultural University), Ministry of Education, Shenyang 110866, China
| | - He Li
- Liaoning Key Laboratory of Strawberry Breeding and Cultivation, College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
- Laboratory of Protected Horticulture (Shenyang Agricultural University), Ministry of Education, Shenyang 110866, China
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The Functional Characterization of Carboxylesterases Involved in the Degradation of Volatile Esters Produced in Strawberry Fruits. Int J Mol Sci 2022; 24:ijms24010383. [PMID: 36613824 PMCID: PMC9820763 DOI: 10.3390/ijms24010383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/14/2022] [Accepted: 12/17/2022] [Indexed: 12/28/2022] Open
Abstract
Volatile ester compounds are important contributors to the flavor of strawberry, which affect consumer preference. Here, the GC-MS results showed that volatile esters are the basic aroma components of strawberry, banana, apple, pear, and peach, and the volatile esters were significantly accumulated with the maturation of strawberry fruits. The main purpose of this study is to discuss the relationship between carboxylesterases (CXEs) and the accumulation of volatile ester components in strawberries. FaCXE2 and FaCXE3 were found to have the activity of hydrolyzing hexyl acetate, Z-3-hexenyl acetate, and E-2-hexenyl acetate to the corresponding alcohols. The enzyme kinetics results showed that FaCXE3 had the higher affinity for hexyl acetate, E-2-hexenyl acetate, and Z-3-hexenyl acetate compared with FaCXE2. The volatile esters were mainly accumulated at the maturity stages in strawberry fruits, less at the early stages, and the least during the following maturation stages. The expression of FaCXE2 gradually increased with fruit ripening and the expression level of FaCXE3 showed a decreasing trend, which suggested the complexity of the true function of CXEs. The transient expression of FaCXE2 and FaCXE3 genes in strawberry fruits resulted in a significantly decreased content of volatile esters, such as Z-3-hexenyl acetate, methyl hexanoate, methyl butyrate, and other volatile esters. Taken together, FaCXE2 and FaCXE3 are indeed involved in the regulation of the synthesis and degradation of strawberry volatile esters.
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Li Q, Yang S, Zhang R, Liu S, Zhang C, Li Y, Li J. Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress. Food Chem 2022; 386:132720. [PMID: 35339764 DOI: 10.1016/j.foodchem.2022.132720] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/12/2022] [Accepted: 03/14/2022] [Indexed: 11/19/2022]
Abstract
Honey peach (Prunus persica (L.) Batsch) is a climacteric fruit with short storage period. Generally, the low temperature storage (LTS) technology is implemented to lessen aroma loss and keep the quality. However, the LTS procedure brings about cold stress issues and affects the aroma metabolism. It is essential to unravel the primary aroma and the corresponding metabolism mechanism through key proteins under abiotic stress. In this study, the primary components were characterized under LTS at 1 °C during 0 to 40 days. Furthermore, the proteomics analysis was performed to acquire differentially expressed proteins to clarify the underlying metabolism mechanisms of the primary aroma and potential proteins. As a result, four proteins were considered as potential key proteins that associated with fatty acid and amino acid metabolism under cold stress. Additionally, this study provides theoretical cornerstones for regulating and improving the quality of honey peach.
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Affiliation(s)
- Qianqian Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Shupeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Rong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Shuyan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China; Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei 445000, China
| | - Chaoyang Zhang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei 445000, China
| | - Yi Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Jianxun Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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Maoz I, Lewinsohn E, Gonda I. Amino acids metabolism as a source for aroma volatiles biosynthesis. CURRENT OPINION IN PLANT BIOLOGY 2022; 67:102221. [PMID: 35533493 DOI: 10.1016/j.pbi.2022.102221] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 02/22/2022] [Accepted: 03/26/2022] [Indexed: 06/14/2023]
Abstract
Aroma volatiles are essential for plant ecological fitness and reproduction. Plants produce and use volatiles to attract pollinators and seed dispersers, repel herbivores and recruit their natural enemies, and communicate with other plants. Amino acids and their biosynthetic intermediates play key roles as precursors for the biosynthesis of plant volatiles. Different plants utilize different strategies and biosynthetic pathways to meet their specific biological needs. This review focuses on the different biosynthetic pathways that plants utilize to form amino acid-derived aroma volatiles, emphasizing their common and unique aspects and stressing the importance of the limiting enzymes residing in the primary-specialized metabolism interface. We also briefly review how biotechnology has used this interface and point to promising future directions for improving the quality of agricultural produce and the production of key volatiles.
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Affiliation(s)
- Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, Volcani Institute, Rishon LeZion, Israel.
| | - Efraim Lewinsohn
- Unit of Aromatic and Medicinal Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Volcani Institute, Ramat Yishay, Israel.
| | - Itay Gonda
- Unit of Aromatic and Medicinal Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Volcani Institute, Ramat Yishay, Israel.
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Shen J, Shao W, Li J, Lu H. Integrated metabolomic and transcriptomic analysis reveals factors underlying differences in fruit quality between Fragaria nilgerrensis and Fragaria pentaphylla. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3287-3296. [PMID: 34799861 DOI: 10.1002/jsfa.11674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 11/02/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Strawberries have become one of the most popular fruits because of their unique flavor and high nutritional value. Fruit quality and price are the most important criteria that determine consumer acceptability. Fragaria nilgerrensis and Fragaria pentaphylla are two wild Asian diploid strawberry species that differ in fruit color, taste, and aroma. To understand the molecular mechanisms involved in the formation of high-quality strawberry fruit, we integrated transcriptomics and metabolomics research methods to compare the metabolic and biosynthetic mechanisms of the two Fragaria species. RESULTS F. nilgerrensis fruit has higher amino acid and lipid contents and a higher sugar-to-acid ratio than F. pentaphylla fruit does, underlying their superior nutritional value, aroma, firmness, and taste. Compared with F. nilgerrensis fruit, F. pentaphylla fruit contained more flavonoids, indicating its enhanced color and health benefits. In addition, candidate structural genes that regulate the biosynthesis of flavonoids, amino acids, and glycerophospholipids in the two strawberry fruit were screened. CONCLUSIONS The differences in aroma, firmness, and taste between F. nilgerrensis fruit and F. pentaphylla fruit are probably due to differences in their amino acid and lipid contents, as well as the difference in their sugar-to-acid ratios. Eight key structural genes that may play important roles in the biosynthesis of amino acids, lipids, and flavonoids were identified. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jincheng Shen
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, Taizhou University, Taizhou, China
- College of Life Science and Medicine, Zhejiang Sci-Tech University, Hangzhou, China
| | - Wanlu Shao
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, Taizhou University, Taizhou, China
- College of Life Science and Medicine, Zhejiang Sci-Tech University, Hangzhou, China
| | - Junmin Li
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, Taizhou University, Taizhou, China
| | - Hongfei Lu
- College of Life Science and Medicine, Zhejiang Sci-Tech University, Hangzhou, China
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Wu Z, Liang G, Li Y, Lu G, Huang F, Ye X, Wei S, Liu C, Deng H, Huang L. Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya. ACS OMEGA 2022; 7:6518-6530. [PMID: 35252648 PMCID: PMC8892475 DOI: 10.1021/acsomega.1c05340] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Accepted: 12/13/2021] [Indexed: 05/19/2023]
Abstract
Aroma is one of the major inherent quality characteristics in fruits. Understanding the composition of aroma volatiles and their biosynthesis mechanism is crucial to improving fruit quality. However, the biosynthesis mechanism of aroma volatiles has not been characterized yet in white-fleshed pitaya (Hylocereus undatus). This study was performed to investigate aroma volatiles and related gene expression patterns in the pulp of "mild grassy" and "strong grassy" aroma cultivars. Analysis of volatile composition and concentration showed that aldehydes, alcohols, esters, and alkenes were predominant in both cultivars. However, comparative analysis revealed a significant difference in the concentration of several metabolites, particularly hexanal and 1-hexanol. The results of the comparative transcriptome identified a large number of aroma-related differentially expressed genes. The majority of these genes were enriched in fatty acid and isoleucine degradation pathways. According to integrative analyses, changes in the expression of lipoxygenase pathway genes, specifically FAD, LOXs, HPLs, and ADHs, probably lead to the difference in strength of "grassy" aroma between both cultivars. The qRT-PCR of 18 aroma-related genes was performed to validate the transcriptome analysis. Our results identified key genes and pathways connected with the biosynthesis of aroma volatiles in white-fleshed pitaya. These results will be useful to dissect the genetic mechanism of fruit aroma in white-fleshed pitaya.
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Affiliation(s)
- Zhijiang Wu
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Guidong Liang
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Yeyan Li
- Guangxi
Research Academy of Environmental Sciences, Nanning 530022, China
| | - Guifeng Lu
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Fengzhu Huang
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Xiaoying Ye
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Shuotong Wei
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Chaoan Liu
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Haiyan Deng
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
| | - Lifang Huang
- Horticultural
Research Institute, Guangxi Academy of Agricultural
Sciences, Nanning 530007, China
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11
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Lv J, Zheng T, Song Z, Pervaiz T, Dong T, Zhang Y, Jia H, Fang J. Strawberry Proteome Responses to Controlled Hot and Cold Stress Partly Mimic Post-harvest Storage Temperature Effects on Fruit Quality. Front Nutr 2022; 8:812666. [PMID: 35242791 PMCID: PMC8887963 DOI: 10.3389/fnut.2021.812666] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/30/2021] [Indexed: 12/22/2022] Open
Abstract
To determine the effect of different temperature on strawberry after harvest, physiological indicator analysis and proteomics analysis were conducted on ripened strawberry (“Sweet Charlie”) fruit stored at 4, 23, and 37°C for 10 or 20 days. Results showed that 4°C maintained a better visual quality of strawberry, and the weight loss and firmness remained stable within 3 days. Low temperature negatively affected anthocyanin but positively affected soluble sugars. Though anthocyanin content was higher with increasing temperature, anthocyanin synthesis related proteins were downregulated. Higher indole-acetic acid (IAA) content in seeds and lower abscisic acid (ABA) content were found in berry at 4°C. Antioxidant related proteins were upregulated during storage, showing a significant up-regulation of peroxidase (POD) at 4°C, and ascorbate-glutathione (AsA-GSH) cycle related proteins and heat shock proteins (HSPs) at 37°C. In addition, overexpressed sugar phosphate/phosphate translocator, 1-aminocyclopropane-1-carboxylate oxidase, and aquaporin PIP2-2 had a positive effect in response to low temperature stress for containing higher protopectin content and POD activity.
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Affiliation(s)
- Jinhua Lv
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Ting Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Zenglu Song
- College of Electrical Engineering, Nanjing Vocational University of Industry Technology, Nanjing, China
| | - Tariq Pervaiz
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tianyu Dong
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yanyi Zhang
- Agricultural College, Liaocheng University, Liaocheng, China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
- *Correspondence: Haifeng Jia
| | - Jinggui Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
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12
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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13
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Zhang K, Shen Z, Yang W, Guo J, Yan Z, Li J, Lin J, Cao X, Tang J, Liu Z, Zhou Z, Lin S. Unraveling the metabolic effects of benzophenone-3 on the endosymbiotic dinoflagellate Cladocopium goreaui. Front Microbiol 2022; 13:1116975. [PMID: 36938131 PMCID: PMC10016356 DOI: 10.3389/fmicb.2022.1116975] [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: 12/06/2022] [Accepted: 12/28/2022] [Indexed: 03/05/2023] Open
Abstract
As a well-known pseudo-persistent environmental pollutant, oxybenzone (BP-3) and its related organic ultraviolet (UV) filters have been verified to directly contribute to the increasing mortality rate of coral reefs. Previous studies have revealed the potential role of symbiotic Symbiodiniaceae in protecting corals from the toxic effects of UV filters. However, the detailed protection mechanism(s) have not been explained. Here, the impacts of BP-3 on the symbiotic Symbiodiniaceae Cladocopium goreaui were explored. C. goreaui cells exhibited distinct cell growth at different BP-3 doses, with increasing growth at the lower concentration (2 mg L-1) and rapid death at a higher concentration (20 mg L-1). Furthermore, C. goreaui cells showed a significant BP-3 uptake at the lower BP-3 concentration. BP-3 absorbing cells exhibited elevated photosynthetic efficiency, and decreased cellular carbon and nitrogen contents. Besides, the derivatives of BP-3 and aromatic amino acid metabolism highly responded to BP-3 absorption and biodegradation. Our physiological and metabolic results reveal that the symbiotic Symbiodiniaceae could resist the toxicity of a range of BP-3 through promoting cell division, photosynthesis, and reprogramming amino acid metabolism. This study provides novel insights into the influences of organic UV filters to coral reef ecosystems, which urgently needs increasing attention and management.
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Affiliation(s)
- Kaidian Zhang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Zhen Shen
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Weilu Yang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Jianing Guo
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Zhicong Yan
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Jiashun Li
- State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
| | - Jiamin Lin
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Xiaocong Cao
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Jia Tang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Zhaoqun Liu
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
| | - Zhi Zhou
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
- *Correspondence: Zhi Zhou,
| | - Senjie Lin
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan, Hainan University, Haikou, China
- State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
- Department of Marine Sciences, University of Connecticut, Groton, CT, United States
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14
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Fan Z, Hasing T, Johnson TS, Garner DM, Schwieterman ML, Barbey CR, Colquhoun TA, Sims CA, Resende MFR, Whitaker VM. Strawberry sweetness and consumer preference are enhanced by specific volatile compounds. HORTICULTURE RESEARCH 2021; 8:66. [PMID: 33790262 PMCID: PMC8012349 DOI: 10.1038/s41438-021-00502-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 12/16/2020] [Accepted: 02/06/2021] [Indexed: 05/15/2023]
Abstract
Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation and the difficulty of connecting sensory experience to chemical composition. The main goal of this study was to identify the chemical drivers of sweetness and consumer liking for fresh strawberries (Fragaria × ananassa). Fruit of 148 strawberry samples from cultivars and breeding selections were grown and harvested over seven years and were subjected to both sensory and chemical analyses. Each panel consisted of at least 100 consumers, resulting in more than 15,000 sensory data points per descriptor. Three sugars, two acids and 113 volatile compounds were quantified. Consumer liking was highly associated with sweetness intensity, texture liking, and flavor intensity, but not sourness intensity. Partial least square analyses revealed 20 volatile compounds that increased sweetness perception independently of sugars; 18 volatiles that increased liking independently of sugars; and 15 volatile compounds that had positive effects on both. Machine learning-based predictive models including sugars, acids, and volatiles explained at least 25% more variation in sweetness and liking than models accounting for sugars and acids only. Volatile compounds such as γ-dodecalactone; 5-hepten-2-one, 6-methyl; and multiple medium-chain fatty acid esters may serve as targets for breeding or quality control attributes for strawberry products. A genetic association study identified two loci controlling ester production, both on linkage group 6 A. Co-segregating makers in these regions can be used for increasing multiple esters simultaneously. This study demonstrates a paradigm for improvement of fruit sweetness and flavor in which consumers drive the identification of the most important chemical targets, which in turn drives the discovery of genetic targets for marker-assisted breeding.
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Affiliation(s)
- Zhen Fan
- Horticultural Sciences Department, University of Florida, IFAS Gulf Coast Research and Education Center, Wimauma, FL, USA
| | | | - Timothy S Johnson
- Department of Environmental Horticulture and Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, USA
| | - Drake M Garner
- Department of Environmental Horticulture and Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, USA
| | | | - Christopher R Barbey
- Horticultural Sciences Department, University of Florida, IFAS Gulf Coast Research and Education Center, Wimauma, FL, USA
| | - Thomas A Colquhoun
- Department of Environmental Horticulture and Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, USA
| | - Charles A Sims
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Marcio F R Resende
- Horticultural Sciences Department, University of Florida, Gainesville, FL, USA
| | - Vance M Whitaker
- Horticultural Sciences Department, University of Florida, IFAS Gulf Coast Research and Education Center, Wimauma, FL, USA.
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15
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Liu H, Li S, Xiao G, Wang Q. Formation of volatiles in response to tea green leafhopper (Empoasca onukii Matsuda) herbivory in tea plants: a multi-omics study. PLANT CELL REPORTS 2021; 40:753-766. [PMID: 33616702 DOI: 10.1007/s00299-021-02674-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 02/10/2021] [Indexed: 05/19/2023]
Abstract
Combined transcriptome and metabolome analysis of fresh leaf infestation by tea green leafhoppers (Empoasca (Matsumurasca) onukii Matsuda) suggests roles for alternative pre-mRNA splicing and mRNAs in the regulation of aroma formation in tea plants. Oriental Beauty is a high-grade, oolong tea with a pronounced honey-like aroma and rich ripe fruit flavor that develops primarily as a result of the infestation of the fresh leaves by tea green leafhoppers (Empoasca (Matsumurasca) onukii Matsuda). Here, we used PacBio Iso-Seq and RNA-seq analyses to determine the full-length transcripts and gene expression profiles of fresh tea leaves in response to E. (M.) onukii herbivory. We investigated the relationship between RNA-seq, tea metabolites, and aroma response mechanisms in leaves infested by leafhoppers. We found 3644 differentially expressed genes, of which 2552 were up- and 1092 were down-regulated. A total of 49,913 alternative splicing events were predicted, including 324 differential AS events. Moreover, 3105 differentially expressed transcripts were also identified, of which 2295 were up- and 810 were down-regulated. The characterization of expression patterns of the key gene transcript isoforms involved in the aroma formation pathways identified 130 differentially expressed metabolites, 97 of which were up- and 33 were down-regulated. Two key aroma compounds (phenylacetaldehyde and 4-hydroxybenzaldehyde) were highly correlated with genes of the aroma formation pathways. Our results revealed that pre-mRNA AS plays a crucial role in the metabolic regulation surrounding aroma formation under leafhopper herbivory in tea plants.
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Affiliation(s)
- Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China
| | - Sufen Li
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China
| | - Gengsheng Xiao
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China
| | - Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China.
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16
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Nagashima Y, He K, Singh J, Metrani R, Crosby KM, Jifon J, Jayaprakasha GK, Patil B, Qian X, Koiwa H. Transition of aromatic volatile and transcriptome profiles during melon fruit ripening. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 304:110809. [PMID: 33568307 DOI: 10.1016/j.plantsci.2020.110809] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
Melon (Cucumis melo L.) is an important diploid crop with a wide variety of flavors due to its distinct aromatic volatile organic compounds (VOC). To understand the development of VOC profiles during fruit development, we performed metabolomic and transcriptomic analysis of two cantaloupe varieties over the course of fruit development. A total of 130 metabolites were detected in fruit samples, and 449014207 reads were mapped to the melon genome. A total of 4469 differentially expressed genes in fruits were identified and used to visualize the transition of VOC and transcriptomic profiles during the fruit development. A shift of VOC profiles in both varieties was observed from early-fruit profiles enriched in C5-C8 lipid-derived VOCs to late-fruit profiles abundant in C9 lipid-derived VOCs, apocarotenoids, and esters. The shift coincided with the expression of specific isoforms of lipid and carotenoid metabolizing enzymes as well as transcription factors involved in fruit ripening, metabolite regulation, and hormone signaling.
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Affiliation(s)
- Yukihiro Nagashima
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Kai He
- Department of Electrical and Computer Engineering, Texas A&M University, College Station, TX, 77843, USA
| | - Jashbir Singh
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Rita Metrani
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Kevin M Crosby
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - John Jifon
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA; Texas A&M AgriLife Research and Extension Center, 2415 E Business 83, Weslaco, TX, 78596, USA
| | - G K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Bhimanagouda Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA; Department of Food Science and Technology, Texas A&M University, College Station, TX, 77843, USA
| | - Xiaoning Qian
- Department of Electrical and Computer Engineering, Texas A&M University, College Station, TX, 77843, USA; TEES-AgriLife Center for Bioinformatics & Genomic Systems Engineering, Texas A&M University, College Station, TX, 77843, USA; Department of Computer Science and Engineering, Texas A&M University, College Station, TX, 77843, USA
| | - Hisashi Koiwa
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA; Molecular and Environmental Plant Sciences, Texas A&M University, College Station, TX, 77843, USA.
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17
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Zhang J, Feng S, Yuan J, Wang C, Lu T, Wang H, Yu C. The Formation of Fruit Quality in Cucumis sativus L. FRONTIERS IN PLANT SCIENCE 2021; 12:729448. [PMID: 34630474 PMCID: PMC8495254 DOI: 10.3389/fpls.2021.729448] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/18/2021] [Indexed: 05/13/2023]
Abstract
Cucumber is one of the most widely grown vegetables in China and an indispensable fresh fruit in the diet. With the development of society, the demand of people for cucumber quality is higher and higher. Therefore, cultivating high-quality cucumber varieties is one of the main goals of cucumber breeding. With the rapid development of biotechnology such as molecular marker, cucumber quality control network is becoming clear. In this review, we describe the formation mechanism of cucumber fruit quality from three aspects: (1) the commercial quality of cucumber fruit, (2) nutritional quality formation, and (3) flavor quality of cucumber fruit. In addition, the determinants of cucumber fruit quality were summarized from two aspects of genetic regulation and cultivation methods in order to provide ideas for cucumber researchers and cultivators to improve fruit quality.
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Affiliation(s)
- Juping Zhang
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
| | - Shengjun Feng
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
| | - Jing Yuan
- State Key Laboratory of Subtropical Silviculture, Laboratory of Plant Molecular and Developmental Biology, College of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou, China
| | - Chen Wang
- State Key Laboratory of Subtropical Silviculture, Laboratory of Plant Molecular and Developmental Biology, College of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou, China
| | - Tao Lu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huasen Wang
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
- *Correspondence: Huasen Wang,
| | - Chao Yu
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
- Chao Yu,
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18
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Sangpong L, Khaksar G, Pinsorn P, Oikawa A, Sasaki R, Erban A, Watanabe M, Wangpaiboon K, Tohge T, Kopka J, Hoefgen R, Saito K, Sirikantaramas S. Assessing Dynamic Changes of Taste-Related Primary Metabolism During Ripening of Durian Pulp Using Metabolomic and Transcriptomic Analyses. FRONTIERS IN PLANT SCIENCE 2021; 12:687799. [PMID: 34220909 PMCID: PMC8250156 DOI: 10.3389/fpls.2021.687799] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 05/24/2021] [Indexed: 05/07/2023]
Abstract
Durian is an economically important fruit of Southeast Asia. There is, however, a lack of in-depth information on the alteration of its metabolic networks during ripening. Here, we annotated 94 ripening-associated metabolites from the pulp of durian cv. Monthong fruit at unripe and ripe stages, using capillary electrophoresis- and gas chromatography- time-of-flight mass spectrometry, specifically focusing on taste-related metabolites. During ripening, sucrose content increased. Change in raffinose-family oligosaccharides are reported herein for the first time. The malate and succinate contents increased, while those of citrate, an abundant organic acid, were unchanged. Notably, most amino acids increased, including isoleucine, leucine, and valine, whereas aspartate decreased, and glutamate was unchanged. Furthermore, transcriptomic analysis was performed to analyze the dynamic changes in sugar metabolism, glycolysis, TCA cycle, and amino acid pathways to identify key candidate genes. Taken together, our results elucidate the fundamental taste-related metabolism of durian, which can be exploited to develop durian metabolic and genetic markers in the future.
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Affiliation(s)
- Lalida Sangpong
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Gholamreza Khaksar
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Pinnapat Pinsorn
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Akira Oikawa
- Faculty of Agriculture, Yamagata University, Yamagata, Japan
- Metabolomics Research Group, RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | - Ryosuke Sasaki
- Metabolomics Research Group, RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | - Alexander Erban
- Max Planck Institute of Molecular Plant Physiology, Potsdam, Germany
| | - Mutsumi Watanabe
- Plant Secondary Metabolism, Graduate School of Science and Technology, Nara Institute of Science and Technology (NAIST), Nara, Japan
| | - Karan Wangpaiboon
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Takayuki Tohge
- Plant Secondary Metabolism, Graduate School of Science and Technology, Nara Institute of Science and Technology (NAIST), Nara, Japan
| | - Joachim Kopka
- Max Planck Institute of Molecular Plant Physiology, Potsdam, Germany
| | - Rainer Hoefgen
- Max Planck Institute of Molecular Plant Physiology, Potsdam, Germany
| | - Kazuki Saito
- Metabolomics Research Group, RIKEN Center for Sustainable Resource Science, Yokohama, Japan
| | - Supaart Sirikantaramas
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Molecular Sensory Science Center, Chulalongkorn University, Bangkok, Thailand
- *Correspondence: Supaart Sirikantaramas,
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19
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Sirijan M, Drapal M, Chaiprasart P, Fraser PD. Characterisation of Thai strawberry (Fragaria × ananassa Duch.) cultivars with RAPD markers and metabolite profiling techniques. PHYTOCHEMISTRY 2020; 180:112522. [PMID: 33010537 DOI: 10.1016/j.phytochem.2020.112522] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/14/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
Strawberries (Fragaria × ananassa Duch.) are one of the most economically important fruit crops worldwide, several commercially viable cultivars are cultivated in the northern region of Thailand. The morphological characters at the young vegetative seedling stage can be very similar, which has hindered breeding efforts. The present study assesses the ability of random amplification of polymorphic DNA (RAPD) markers and metabolomics techniques to distinguish six strawberry cultivars. Both techniques showed congruent results for the leaf tissue and classified the cultivars into three major clusters. For the most different cultivars, Akihime and Praratchatan No.80, fruits were analysed at eight fruit ripening stages. The data highlighted a broad biological variation at the early ripening stages and less biological variation at the mature stages. Key metabolic differences included the polyphenol profile in Praratchatan No.80 and fatty acid synthesis/oxidation in Akihime. In summary, the RAPD and metabolite data can be used to distinguish strawberry cultivars and elucidate the metabolite composition of each phenotype. This approach to the characterisation of genotypes will benefit future breeding programmes.
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Affiliation(s)
- Mongkon Sirijan
- Center of Excellence in Postharvest Technology, Department of Agricultural Science, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand
| | - Margit Drapal
- School of Biological Sciences, Royal Holloway University of London, Egham, TW200EX, United Kingdom
| | - Peerasak Chaiprasart
- Center of Excellence in Postharvest Technology, Department of Agricultural Science, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, 65000, Thailand
| | - Paul D Fraser
- School of Biological Sciences, Royal Holloway University of London, Egham, TW200EX, United Kingdom.
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20
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Liang Z, Fang Z, Pai A, Luo J, Gan R, Gao Y, Lu J, Zhang P. Glycosidically bound aroma precursors in fruits: A comprehensive review. Crit Rev Food Sci Nutr 2020; 62:215-243. [PMID: 32880480 DOI: 10.1080/10408398.2020.1813684] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Ahalya Pai
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Jiaqiang Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Renyou Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Yu Gao
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiang Lu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Pavagadhi S, Swarup S. Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products. Metabolites 2020; 10:E197. [PMID: 32429044 PMCID: PMC7281650 DOI: 10.3390/metabo10050197] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/11/2022] Open
Abstract
Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs.
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Affiliation(s)
- Shruti Pavagadhi
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
| | - Sanjay Swarup
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
- NUS Environmental Research Institute, National University of Singapore, Singapore 117411, Singapore
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Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis. Food Res Int 2020; 131:108975. [PMID: 32247445 DOI: 10.1016/j.foodres.2019.108975] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 12/23/2019] [Accepted: 12/31/2019] [Indexed: 11/20/2022]
Abstract
Papayas undergo fast postharvest changes triggered by the plant hormone ethylene. Some important pathways have been analyzed in limited studies (transcriptomics and targeted metabolomics); however, broad use of proteomics or untargeted metabolomics have not yet been used in papayas. In this study, two groups of green papayas (150 days after anthesis-physiological maturity for papayas) were treated with ethylene at different times (6 and 12 h) and their metabolic changes in fruit pulp were evaluated with untargeted metabolomics (general metabolites and volatile compounds) and proteomics. Polar metabolites exhibited distinct patterns, especially with regard to some amino and fatty acids during stimulated ripening. In particular, glutamate increased through a possible gamma aminobutyric acid (GABA) shunt and/or proteases activity. Moreover, the stimulated ripening altered the volatile compounds and the protein profiles. The results suggest that changes in membrane breakdown and the resulting oxidative processes could be responsible for volatile compound production, altering some sensorial qualities of papayas, such as pulp softening and the specific papaya linalool volatile compound increment. Thus, GABA levels could also be a strong biological marker for papaya development and ripening stages. This study applied two "omic" techniques that provided insight into how the plant hormone ethylene could influence papaya postharvest quality.
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Qian X, Liu Y, Zhang G, Yan A, Wang H, Wang X, Pan Q, Xu H, Sun L, Zhu B. Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca × V. Vinifera during berry development period. Food Chem 2019; 295:234-246. [DOI: 10.1016/j.foodchem.2019.05.104] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 05/11/2019] [Accepted: 05/14/2019] [Indexed: 12/21/2022]
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Roch L, Dai Z, Gomès E, Bernillon S, Wang J, Gibon Y, Moing A. Fruit Salad in the Lab: Comparing Botanical Species to Help Deciphering Fruit Primary Metabolism. FRONTIERS IN PLANT SCIENCE 2019; 10:836. [PMID: 31354750 PMCID: PMC6632546 DOI: 10.3389/fpls.2019.00836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 06/12/2019] [Indexed: 05/08/2023]
Abstract
Although fleshy fruit species are economically important worldwide and crucial for human nutrition, the regulation of their fruit metabolism remains to be described finely. Fruit species differ in the origin of the tissue constituting the flesh, duration of fruit development, coordination of ripening changes (climacteric vs. non-climacteric type) and biochemical composition at ripeness is linked to sweetness and acidity. The main constituents of mature fruit result from different strategies of carbon transport and metabolism. Thus, the timing and nature of phloem loading and unloading can largely differ from one species to another. Furthermore, accumulations and transformations of major soluble sugars, organic acids, amino acids, starch and cell walls are very variable among fruit species. Comparing fruit species therefore appears as a valuable way to get a better understanding of metabolism. On the one hand, the comparison of results of studies about species of different botanical families allows pointing the drivers of sugar or organic acid accumulation but this kind of comparison is often hampered by heterogeneous analysis approaches applied in each study and incomplete dataset. On the other hand, cross-species studies remain rare but have brought new insights into key aspects of primary metabolism regulation. In addition, new tools for multi-species comparisons are currently emerging, including meta-analyses or re-use of shared metabolic or genomic data, and comparative metabolic flux or process-based modeling. All these approaches contribute to the identification of the metabolic factors that influence fruit growth and quality, in order to adjust their levels with breeding or cultural practices, with respect to improving fruit traits.
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Affiliation(s)
- Léa Roch
- UMR1332 Biologie du Fruit et Pathologie, Centre INRA de Bordeaux, INRA, Université de Bordeaux, Bordeaux, France
| | - Zhanwu Dai
- UMR 1287 EGFV, INRA, Bordeaux Sciences Agro, Université de Bordeaux, Bordeaux, France
| | - Eric Gomès
- UMR 1287 EGFV, INRA, Bordeaux Sciences Agro, Université de Bordeaux, Bordeaux, France
| | - Stéphane Bernillon
- UMR1332 Biologie du Fruit et Pathologie, Centre INRA de Bordeaux, INRA, Université de Bordeaux, Bordeaux, France
- Plateforme Métabolome Bordeaux, CGFB, MetaboHUB-PHENOME, IBVM, Centre INRA de Bordeaux, Bordeaux, France
| | - Jiaojiao Wang
- UMR1332 Biologie du Fruit et Pathologie, Centre INRA de Bordeaux, INRA, Université de Bordeaux, Bordeaux, France
| | - Yves Gibon
- UMR1332 Biologie du Fruit et Pathologie, Centre INRA de Bordeaux, INRA, Université de Bordeaux, Bordeaux, France
- Plateforme Métabolome Bordeaux, CGFB, MetaboHUB-PHENOME, IBVM, Centre INRA de Bordeaux, Bordeaux, France
| | - Annick Moing
- UMR1332 Biologie du Fruit et Pathologie, Centre INRA de Bordeaux, INRA, Université de Bordeaux, Bordeaux, France
- Plateforme Métabolome Bordeaux, CGFB, MetaboHUB-PHENOME, IBVM, Centre INRA de Bordeaux, Bordeaux, France
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25
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Nizioł J, Misiorek M, Ruman T. Mass spectrometry imaging of low molecular weight metabolites in strawberry fruit (Fragaria x ananassa Duch.) cv. Primoris with 109Ag nanoparticle enhanced target. PHYTOCHEMISTRY 2019; 159:11-19. [PMID: 30551117 DOI: 10.1016/j.phytochem.2018.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 11/09/2018] [Accepted: 11/18/2018] [Indexed: 06/09/2023]
Abstract
Strawberry (Fragaria x ananassa Duch., Rosaceae) is the subject of many research studies due to its numerous features such as unique taste, aroma and health qualities. The distribution of low molecular weight metabolites belonging to aldehydes, ketones, alcohols, esters, organic acids, phenolics, amino acids and sugars classes within strawberry fruit cross-section was studied using mass spectrometry imaging (MSI) method with 109Ag nanoparticle enhanced target (109AgNPET). Correlation of distribution of over thirty compounds found in cross-section of strawberry with their biological function is also included.
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Affiliation(s)
- Joanna Nizioł
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland
| | - Maria Misiorek
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland.
| | - Tomasz Ruman
- Rzeszów University of Technology, Faculty of Chemistry, 6 Powstańców Warszawy Ave., 35-959, Rzeszów, Poland
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26
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An L, Ma J, Qin D, Wang H, Yuan Y, Li H, Na R, Wu X. Novel Strategy to Decipher the Regulatory Mechanism of 1-Naphthaleneacetic Acid in Strawberry Maturation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1292-1301. [PMID: 30629884 DOI: 10.1021/acs.jafc.8b05233] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
1-Naphthaleneacetic acid (NAA) has long been used to regulate strawberry growth. However, its regulatory mechanisms are unclear. Here, a nuclear magnetic resonance (NMR)-based metabolomics approach was utilized to capture differential metabolites, then matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) and transcriptomics as assisted methods to validate the significant findings of metabolomics. The metabolomics results suggested that NAA regulated strawberry growth via multiple metabolic pathways, and different NAA application times also influenced these regulatory effects. We also found an interesting phenomenon that citric acid had completely opposite changes when NAA was sprayed at two different ripening stages of the strawberries. Furthermore, MALDI-TOF MS validated the changes of citric acid and transcriptomics identified the related genes. The study demonstrated that the novel strategy of "metabolomics capture-MALDI-TOF MS and transcriptomics assisted validation" could offer a fresh insight for understanding the mechanism of the plant growth regulator in strawberry maturation.
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Affiliation(s)
- Li An
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Jingwei Ma
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Dongmei Qin
- Institute for Control of Agrochemicals , Ministry of Agriculture and Rural Affairs , Beijing 100125 , China
| | - Hong Wang
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Yongliang Yuan
- Department of Pharmacy , The First Affiliated Hospital of Zhengzhou University , Zhengzhou 450052 , China
| | - Honglian Li
- National Key Laboratory of Wheat and Maize Crop Science, College of Plant Protection , Henan Agricultural University , Zhengzhou 450002 , China
| | - Risong Na
- National Key Laboratory of Wheat and Maize Crop Science, College of Plant Protection , Henan Agricultural University , Zhengzhou 450002 , China
| | - Xujin Wu
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
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27
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Gaborieau S, Cendrès A, Page D, Ginies C, Renard CM. Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake. Food Chem 2018; 266:475-482. [DOI: 10.1016/j.foodchem.2018.06.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 05/24/2018] [Accepted: 06/05/2018] [Indexed: 01/09/2023]
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29
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Genetic diversity of strawberry germplasm using metabolomic biomarkers. Sci Rep 2018; 8:14386. [PMID: 30258188 PMCID: PMC6158285 DOI: 10.1038/s41598-018-32212-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 08/23/2018] [Indexed: 12/22/2022] Open
Abstract
High-throughput metabolomics technologies can provide the quantification of metabolites levels across various biological processes in different tissues, organs and species, allowing the identification of genes underpinning these complex traits. Information about changes of metabolites during strawberry development and ripening processes is key to aiding the development of new approaches to improve fruit attributes. We used network-based methods and multivariate statistical approaches to characterize and investigate variation in the primary and secondary metabolism of seven domesticated and seven wild strawberry fruit accessions at three different fruit development and ripening stages. Our results demonstrated that Fragaria sub-species can be identified solely based on the gathered metabolic profiles. We also showed that domesticated accessions displayed highly similar metabolic changes due to shared domestication history. Differences between domesticated and wild accessions were detected at the level of metabolite associations which served to rank metabolites whose regulation was mostly altered in the process of domestication. The discovery of comprehensive metabolic variation among strawberry accessions offers opportunities to probe into the genetic basis of variation, providing insights into the pathways to relate metabolic variation with important traits.
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30
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Yan JW, Ban ZJ, Lu HY, Li D, Poverenov E, Luo ZS, Li L. The aroma volatile repertoire in strawberry fruit: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4395-4402. [PMID: 29603275 DOI: 10.1002/jsfa.9039] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/12/2017] [Accepted: 03/23/2018] [Indexed: 05/20/2023]
Abstract
Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jia-Wei Yan
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhao-Jun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China
| | - Hong-Yan Lu
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Elena Poverenov
- Department of Postharvest Science, ARO, the Volcani Center, RishonLeZion, Israel
| | - Zi-Sheng Luo
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Li Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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31
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NMR-based global metabolomics approach to decipher the metabolic effects of three plant growth regulators on strawberry maturation. Food Chem 2018; 269:559-566. [PMID: 30100473 DOI: 10.1016/j.foodchem.2018.07.061] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 06/15/2018] [Accepted: 07/09/2018] [Indexed: 11/23/2022]
Abstract
Plant growth regulators (PGRs) are commonly used to regulate maturation in strawberry. Despite this, comprehensive assessments of the metabolomic effects of PGRs on strawberry maturation are lacking. In this study, a nuclear magnetic resonance-based approach, combined with multivariate and pathway analysis, was used to evaluate the regulatory effects of gibberellin, forchlorfenuron, and brassinolide, applied at two different maturation stages, on the expression of metabolites in strawberry. The results demonstrated that the PGRs differentially influenced metabolism, whether applied at the same or different maturation stages. Additionally, we also discovered that these different PGRs exhibited some similar metabolic trends when applied at the same growth period. Our findings validate the use of NMR-based metabolomics for identifying subtle changes in the expression of metabolites associated with PGR application.
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Mookherjee A, Bera P, Mitra A, Maiti MK. Characterization and Synergistic Effect of Antifungal Volatile Organic Compounds Emitted by the Geotrichum candidum PF005, an Endophytic Fungus from the Eggplant. MICROBIAL ECOLOGY 2018; 75:647-661. [PMID: 28894891 DOI: 10.1007/s00248-017-1065-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 08/29/2017] [Indexed: 06/07/2023]
Abstract
Plant-associated endophytes are recognized as sources of novel bioactive molecules having diverse applications. In this study, an endophytic yeast-like fungal strain was isolated from the fruit of eggplant (Solanum melongena) and identified as Geotrichum candidum through phenotypic and genotypic characterizations. This endophytic G. candidum isolate PF005 was found to emit fruity scented volatiles. The compositional profiling of volatile organic compounds (VOCs) revealed the presence of 3-methyl-1-butanol, ethyl 3-methylbutanoate, 2-phenylethanol, isopentyl acetate, naphthalene, and isobutyl acetate in significant proportion when analyzed on a time-course basis. The VOCs from G. candidum exhibited significant mycelial growth inhibition (54%) of phytopathogen Rhizoctonia solani, besides having mild antifungal activity against a few other fungi. The source of carbon as a nutrient was found to be an important factor for the enhanced biosynthesis of antifungal VOCs. The antifungal activity against phytopathogen R. solani was improved up to 91% by feeding the G. candidum with selective precursors of alcohol and ester volatiles. Furthermore, the antifungal activity of VOCs was enhanced synergistically up to 92% upon the exogenous addition of naphthalene (1.0 mg/plate). This is the first report of G. candidum as an endophyte emitting antifungal VOCs, wherein 2-penylethanol, isopentyl acetate, and naphthalene were identified as important contributors to its antifungal activity. Possible utilization of G. candidum PF005 as a mycofumigant has been discussed based upon its antifungal activity and the qualified presumption of safety status.
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Affiliation(s)
- Abhirup Mookherjee
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Paramita Bera
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Adinpunya Mitra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Mrinal K Maiti
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India.
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Dhandapani S, Jin J, Sridhar V, Sarojam R, Chua NH, Jang IC. Integrated metabolome and transcriptome analysis of Magnolia champaca identifies biosynthetic pathways for floral volatile organic compounds. BMC Genomics 2017; 18:463. [PMID: 28615048 PMCID: PMC5471912 DOI: 10.1186/s12864-017-3846-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 06/06/2017] [Indexed: 12/02/2022] Open
Abstract
Background Magnolia champaca, commonly known as champak is a well-known tree due to its highly fragrant flowers. Champak floral scent is attributed to a complex mix of volatile organic compounds (VOCs). These aromatic flowers are widely used in flavors and fragrances industry. Despite its commercial importance, the VOC biosynthesis pathways in these flowers are largely unknown. Here, we combine metabolite and RNA sequencing (RNA-seq) analyses of fully opened champak flowers to discover the active VOC biosynthesis pathways as well as floral scent-related genes. Results Volatile collection by headspace method and analysis by gas chromatography-mass spectrometry (GC-MS) identified a total of 43 VOCs from fully opened champak flowers, of which 46.9% were terpenoids, 38.9% were volatile esters and 5.2% belonged to phenylpropanoids/benzenoids. Sequencing and de novo assembly of champak flower transcriptome yielded 47,688 non-redundant unigenes. Transcriptome assembly was validated using standard polymerase chain reaction (PCR) based approach for randomly selected unigenes. The detailed profiles of VOCs led to the discovery of pathways and genes involved in floral scent biosynthesis from RNA-seq data. Analysis of expression levels of many floral-scent biosynthesis-related unigenes in flowers and leaves showed that most of them were expressed higher in flowers than in leaf tissues. Moreover, our metabolite-guided transcriptomics, in vitro and in vivo enzyme assays and transgenic studies identified (R)-linalool synthase that is essential for the production of major VOCs of champak flowers, (R)-linalool and linalool oxides. Conclusion As our study is the first report on transcriptome analysis of Magnolia champaca, this transcriptome dataset that serves as an important public information for functional genomics will not only facilitate better understanding of ecological functions of champak floral VOCs, but also provide biotechnological targets for sustainable production of champak floral scent. Electronic supplementary material The online version of this article (doi:10.1186/s12864-017-3846-8) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Savitha Dhandapani
- Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, Singapore, 117604, Singapore.,Department of Biological Sciences, National University of Singapore, Singapore, 117543, Singapore
| | - Jingjing Jin
- Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, Singapore, 117604, Singapore
| | - Vishweshwaran Sridhar
- Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, Singapore, 117604, Singapore
| | - Rajani Sarojam
- Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, Singapore, 117604, Singapore
| | - Nam-Hai Chua
- Laboratory of Plant Molecular Biology, The Rockefeller University, 1230 York Avenue, New York, NY, 10065, USA
| | - In-Cheol Jang
- Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, Singapore, 117604, Singapore. .,Department of Biological Sciences, National University of Singapore, Singapore, 117543, Singapore.
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34
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Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. BEVERAGES 2017. [DOI: 10.3390/beverages3020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Cuevas FJ, Moreno-Rojas JM, Ruiz-Moreno MJ. Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges. Food Chem 2017; 221:1930-1938. [DOI: 10.1016/j.foodchem.2016.11.156] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
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36
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Liu L, Ji M, Chen M, Sun M, Fu X, Li L, Gao D, Zhu C. The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system. Food Sci Nutr 2016; 4:858-868. [PMID: 27826436 PMCID: PMC5090650 DOI: 10.1002/fsn3.346] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/12/2016] [Accepted: 01/17/2016] [Indexed: 12/02/2022] Open
Abstract
Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head-space solid-phase microextraction (HS-SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)-nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.
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Affiliation(s)
- Li Liu
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Mei‐Ling Ji
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Min Chen
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Ming‐yue Sun
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Xi‐ling Fu
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Ling Li
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Dong‐Sheng Gao
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
| | - Cui‐Ying Zhu
- State Key Laboratory of Crop BiologyCollege of Horticulture Science and EngineeringShandong Agricultural UniversityDaizong Road No. 61Tai'an 271018ShandongChina
- Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and EfficiencyTaianChina
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Kårlund A, Moor U, McDougall G, Lehtonen M, Karjalainen RO, Hanhineva K. Metabolic profiling discriminates between strawberry ( Fragaria×ananassa Duch.) cultivars grown in Finland or Estonia. Food Res Int 2016; 89:647-653. [DOI: 10.1016/j.foodres.2016.09.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 09/05/2016] [Accepted: 09/08/2016] [Indexed: 10/21/2022]
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38
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Ferreira DDF, Garruti DDS, Barin JS, Cichoski AJ, Wagner R. Characterization of Odor-Active Compounds in Gabiroba Fruits (C
ampomanesia xanthocarpa
O. Berg). J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12177] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Daniele De Freitas Ferreira
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | - Alexandre José Cichoski
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Technology and Science; Federal University of Santa Maria (UFSM); Roraima Avenue 97105-900 Santa Maria RS Brazil
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39
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Chen MH, McClung AM. Effects of Cultivars, Organic Cropping Management, and Environment on Antioxidants in Whole Grain Rice. Cereal Chem 2015. [DOI: 10.1094/cchem-11-14-0240-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ming-Hsuan Chen
- U.S. Department of Agriculture, Agricultural Research Service, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, U.S.A. Mention of trade names or commercial products is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Anna M. McClung
- U.S. Department of Agriculture, Agricultural Research Service, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, U.S.A. Mention of trade names or commercial products is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
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40
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Song J, Du L, Li L, Palmer LC, Forney CF, Fillmore S, Zhang Z, Li X. Targeted quantitative proteomic investigation employing multiple reaction monitoring on quantitative changes in proteins that regulate volatile biosynthesis of strawberry fruit at different ripening stages. J Proteomics 2015; 126:288-95. [PMID: 26087350 DOI: 10.1016/j.jprot.2015.06.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 05/12/2015] [Accepted: 06/03/2015] [Indexed: 11/18/2022]
Abstract
A targeted quantitative proteomic investigation employing the multiple reaction monitoring (MRM, SRM) technique was conducted on strawberry fruit at different development stages. We investigated 22 proteins and isoforms from 32 peptides with 111 peptide transitions, which may be involved in the volatile aroma biosynthesis pathway. The normalized protein abundance was significantly changed in coincidence with increased volatile production and advanced fruit maturities. Among them, alcohol acyltransferase (AAT), quinone oxidoreductase (QR), malonyl Co-A decarboxylase, (MLYCD), pyruvate decarboxylase (PDC), acetyl Co-A carboxylase (ACCase), and acyl Co-A synthetase (ACAs) were increased significantly. Several alcohol dehydrogenases (ADHs), and 3-oxoacyl-ACP synthase were significantly decreased. Furthermore, the expression of seven genes related to strawberry volatile production was also investigated using real-time qPCR. Among the tested genes, QR, AAT, ACCase, OMT, PDC and ADH showed increased up-regulation during fruit ripening, while 3-isopropylmalate dehydrogenase (IMD) decreased. Strong correlation between quantitative proteomic data and gene expression suggested that AAT, QR, ACCase, and PDC played critical roles in volatile biosynthesis of strawberry during fruit ripening. Poor correlation between protein abundance and gene expression of ADH was found.
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Affiliation(s)
- Jun Song
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada.
| | - Lina Du
- College of Horticulture, South China Agriculture University, Guangzhou, China
| | - Li Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China
| | - Leslie Campbell Palmer
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - Charles F Forney
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - Sherry Fillmore
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - ZhaoQi Zhang
- College of Horticulture, South China Agriculture University, Guangzhou, China
| | - XiHong Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China
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41
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Sugimoto N, Forsline P, Beaudry R. Volatile profiles of members of the USDA Geneva Malus Core Collection: utility in evaluation of a hypothesized biosynthetic pathway for esters derived from 2-methylbutanoate and 2-methylbutan-1-ol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2106-2116. [PMID: 25650784 DOI: 10.1021/jf505523m] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The volatile ester and alcohol profiles of ripening apple fruit from 184 germplasm lines in the USDA Malus Germplasm Repository at the New York Agricultural Experiment Station in Geneva, NY, USA, were evaluated. Cluster analysis suggested biochemical relationships exist between several ester classes. A strong linkage was revealed between 2-methylbutanoate, propanoate, and butanoate esters, suggesting the influence of the recently proposed "citramalic acid pathway" in apple fruit. Those lines with a high content of esters formed from 2-methylbutan-1-ol and 2-methylbutanoate (2MB) relative to straight-chain (SC) esters (high 2MB/SC ratio) exhibited a marked increase in isoleucine and citramalic acid during ripening, but those lines with a low content did not. Thus, the data were consistent with the existence of the hypothesized citramalic acid pathway and suggest that the Geneva Malus Germplasm Repository, appropriately used, could be helpful in expanding our understanding of mechanisms for fruit volatile synthesis and other aspects of secondary metabolism.
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Affiliation(s)
- Nobuko Sugimoto
- Department of Horticulture, Michigan State University , East Lansing, Michigan 48824, United States
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42
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Prat L, Espinoza MI, Agosin E, Silva H. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:752-9. [PMID: 24115051 DOI: 10.1002/jsfa.6412] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Revised: 09/12/2013] [Accepted: 09/20/2013] [Indexed: 05/23/2023]
Abstract
BACKGROUND Fragaria chiloensis (L.) Mill spp. chiloensis form chiloensis, is a strawberry that produces white fruits with unique aromas. This species, endemic to Chile, is one of the progenitors of Fragaria x ananassa Duch. In order to identify the volatile compounds that might be responsible for aroma, these were extracted, and analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and compared with sensory analyses. RESULTS Three methods of extraction were used: solvent-assisted evaporation (SAFE), headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLE). Ninety-nine volatile compounds were identified by GC-MS, of which 75 showed odor activity using GC-O. Based on the highest dilution factor (FD = 1000) and GC-O intensity ≥2, we determined 20 major compounds in white strawberry fruit that contribute to its aroma. We chose 51 compounds to be tested against their commercial standards. The identities were confirmed by comparison of their linear retention indices against the commercial standards. The aroma of white strawberry fruits was reconstituted with a synthetic mixture of most of these compounds. CONCLUSION The volatile profile of white strawberry fruit described as fruity, green-fresh, floral, caramel, sweet, nutty and woody will be a useful reference for future strawberry breeding programs.
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Affiliation(s)
- Loreto Prat
- Universidad de Chile, Facultad de Ciencias Agronómicas, Departamento de Producción Agrícola, Laboratorio de Genómica Funcional & Bioinformática, 8820808, La Pintana, Santiago, Chile
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43
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Schwieterman ML, Colquhoun TA, Jaworski EA, Bartoshuk LM, Gilbert JL, Tieman DM, Odabasi AZ, Moskowitz HR, Folta KM, Klee HJ, Sims CA, Whitaker VM, Clark DG. Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception. PLoS One 2014; 9:e88446. [PMID: 24523895 PMCID: PMC3921181 DOI: 10.1371/journal.pone.0088446] [Citation(s) in RCA: 132] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Accepted: 01/07/2014] [Indexed: 12/23/2022] Open
Abstract
Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.
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Affiliation(s)
- Michael L. Schwieterman
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Thomas A. Colquhoun
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America
- Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Elizabeth A. Jaworski
- Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Linda M. Bartoshuk
- College of Dentistry, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Jessica L. Gilbert
- Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Denise M. Tieman
- Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Asli Z. Odabasi
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | | | - Kevin M. Folta
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America
- Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Harry J. Klee
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America
- Horticultural Sciences Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Charles A. Sims
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - Vance M. Whitaker
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America
- Gulf Coast Research and Education Center, University of Florida, Wimauma, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
| | - David G. Clark
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America
- Department of Environmental Horticulture, University of Florida, Gainesville, Florida, United States of America
- Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America
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44
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Li L, Song J, Kalt W, Forney C, Tsao R, Pinto D, Chisholm K, Campbell L, Fillmore S, Li X. Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages. J Proteomics 2013; 94:219-39. [DOI: 10.1016/j.jprot.2013.09.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 08/27/2013] [Accepted: 09/12/2013] [Indexed: 02/01/2023]
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45
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Angelovici R, Lipka AE, Deason N, Gonzalez-Jorge S, Lin H, Cepela J, Buell R, Gore MA, DellaPenna D. Genome-wide analysis of branched-chain amino acid levels in Arabidopsis seeds. THE PLANT CELL 2013; 25:4827-43. [PMID: 24368787 PMCID: PMC3903990 DOI: 10.1105/tpc.113.119370] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Revised: 11/26/2013] [Accepted: 12/10/2013] [Indexed: 05/18/2023]
Abstract
Branched-chain amino acids (BCAAs) are three of the nine essential amino acids in human and animal diets and are important for numerous processes in development and growth. However, seed BCAA levels in major crops are insufficient to meet dietary requirements, making genetic improvement for increased and balanced seed BCAAs an important nutritional target. Addressing this issue requires a better understanding of the genetics underlying seed BCAA content and composition. Here, a genome-wide association study and haplotype analysis for seed BCAA traits in Arabidopsis thaliana revealed a strong association with a chromosomal interval containing two branched-chain amino acid transferases, BCAT1 and BCAT2. Linkage analysis, reverse genetic approaches, and molecular complementation analysis demonstrated that allelic variation at BCAT2 is responsible for the natural variation of seed BCAAs in this interval. Complementation analysis of a bcat2 null mutant with two significantly different alleles from accessions Bayreuth-0 and Shahdara is consistent with BCAT2 contributing to natural variation in BCAA levels, glutamate recycling, and free amino acid homeostasis in seeds in an allele-dependent manner. The seed-specific phenotype of bcat2 null alleles, its strong transcription induction during late seed development, and its subcellular localization to the mitochondria are consistent with a unique, catabolic role for BCAT2 in BCAA metabolism in seeds.
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Affiliation(s)
- Ruthie Angelovici
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, Michigan 48824–1319
| | - Alexander E. Lipka
- Institute for Genomic Diversity, Cornell University, Ithaca, New York 14853
| | - Nicholas Deason
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, Michigan 48824–1319
| | - Sabrina Gonzalez-Jorge
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, Michigan 48824–1319
| | | | - Jason Cepela
- Department of Plant Biology, Michigan State University, East Lansing, Michigan 48824
| | - Robin Buell
- Department of Plant Biology, Michigan State University, East Lansing, Michigan 48824
| | - Michael A. Gore
- Department of Plant Breeding and Genetics, Cornell University, Ithaca, New York 14853
| | - Dean DellaPenna
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, Michigan 48824–1319
- Address correspondence to
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46
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El Hadi MAM, Zhang FJ, Wu FF, Zhou CH, Tao J. Advances in fruit aroma volatile research. Molecules 2013; 18:8200-29. [PMID: 23852166 PMCID: PMC6270112 DOI: 10.3390/molecules18078200] [Citation(s) in RCA: 331] [Impact Index Per Article: 30.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 07/02/2013] [Accepted: 07/03/2013] [Indexed: 11/16/2022] Open
Abstract
Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage. There are several pathways involved in volatile biosynthesis starting from lipids, amino acids, terpenoids and carotenoids. Once the basic skeletons are produced via these pathways, the diversity of volatiles is achieved via additional modification reactions such as acylation, methylation, oxidation/reduction and cyclic ring closure. In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. We anticipate that this review would provide some critical information for profound research on fruit aroma components and their manipulation during development and storage.
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Affiliation(s)
- Muna Ahmed Mohamed El Hadi
- College of Horticulture and Plant Protection, Yangzhou University, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou 225009, China.
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47
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Gonda I, Lev S, Bar E, Sikron N, Portnoy V, Davidovich-Rikanati R, Burger J, Schaffer AA, Tadmor Y, Giovannonni JJ, Huang M, Fei Z, Katzir N, Fait A, Lewinsohn E. Catabolism of L-methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2013; 74:458-72. [PMID: 23402686 DOI: 10.1111/tpj.12149] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2012] [Accepted: 01/30/2013] [Indexed: 05/18/2023]
Abstract
Sulfur-containing aroma volatiles are important contributors to the distinctive aroma of melon and other fruits. Melon cultivars and accessions differ in the content of sulfur-containing and other volatiles. L-methionine has been postulated to serve as a precursor of these volatiles. Incubation of melon fruit cubes with ¹³C- and ²H-labeled L-methionine revealed two distinct catabolic routes into volatiles. One route apparently involves the action of an L-methionine aminotransferase and preserves the main carbon skeleton of L-methionine. The second route apparently involves the action of an L-methionine-γ-lyase activity, releasing methanethiol, a backbone for formation of thiol-derived aroma volatiles. Exogenous L-methionine also generated non-sulfur volatiles by further metabolism of α-ketobutyrate, a product of L-methionine-γ-lyase activity. α-Ketobutyrate was further metabolized into L-isoleucine and other important melon volatiles, including non-sulfur branched and straight-chain esters. Cell-free extracts derived from ripe melon fruit exhibited L-methionine-γ-lyase enzymatic activity. A melon gene (CmMGL) ectopically expressed in Escherichia coli, was shown to encode a protein possessing L-methionine-γ-lyase enzymatic activity. Expression of CmMGL was relatively low in early stages of melon fruit development, but increased in the flesh of ripe fruits, depending on the cultivar tested. Moreover, the levels of expression of CmMGL in recombinant inbred lines co-segregated with the levels of sulfur-containing aroma volatiles enriched with +1 m/z unit and postulated to be produced via this route. Our results indicate that L-methionine is a precursor of both sulfur and non-sulfur aroma volatiles in melon fruit.
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Affiliation(s)
- Itay Gonda
- Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
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48
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Pontes M, Pereira J, Câmara JS. Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile. Food Chem 2012; 134:2509-20. [DOI: 10.1016/j.foodchem.2012.04.087] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 08/31/2011] [Accepted: 04/15/2012] [Indexed: 11/17/2022]
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49
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Zorrilla-Fontanesi Y, Rambla JL, Cabeza A, Medina JJ, Sánchez-Sevilla JF, Valpuesta V, Botella MA, Granell A, Amaya I. Genetic analysis of strawberry fruit aroma and identification of O-methyltransferase FaOMT as the locus controlling natural variation in mesifurane content. PLANT PHYSIOLOGY 2012; 159:851-70. [PMID: 22474217 PMCID: PMC3375946 DOI: 10.1104/pp.111.188318] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2011] [Accepted: 04/02/2012] [Indexed: 05/18/2023]
Abstract
Improvement of strawberry (Fragaria × ananassa) fruit flavor is an important goal in breeding programs. To investigate genetic factors controlling this complex trait, a strawberry mapping population derived from genotype '1392', selected for its superior flavor, and '232' was profiled for volatile compounds over 4 years by headspace solid phase microextraction coupled to gas chromatography and mass spectrometry. More than 300 volatile compounds were detected, of which 87 were identified by comparison of mass spectrum and retention time to those of pure standards. Parental line '1392' displayed higher volatile levels than '232', and these and many other compounds with similar levels in both parents segregated in the progeny. Cluster analysis grouped the volatiles into distinct chemically related families and revealed a complex metabolic network underlying volatile production in strawberry fruit. Quantitative trait loci (QTL) detection was carried out over 3 years based on a double pseudo-testcross strategy. Seventy QTLs covering 48 different volatiles were detected, with several of them being stable over time and mapped as major QTLs. Loci controlling γ-decalactone and mesifurane content were mapped as qualitative traits. Using a candidate gene approach we have assigned genes that are likely responsible for several of the QTLs. As a proof of concept we show that one homoeolog of the O-methyltransferase gene (FaOMT) is the locus responsible for the natural variation of mesifurane content. Sequence analysis identified 30 bp in the promoter of this FaOMT homoeolog containing putative binding sites for basic/helix-loop-helix, MYB, and BZIP transcription factors. This polymorphism fully cosegregates with both the presence of mesifurane and the high expression of FaOMT during ripening.
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Affiliation(s)
- Yasmín Zorrilla-Fontanesi
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - José-Luis Rambla
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Amalia Cabeza
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Juan J. Medina
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - José F. Sánchez-Sevilla
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Victoriano Valpuesta
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Miguel A. Botella
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Antonio Granell
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
| | - Iraida Amaya
- Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro de Churriana, 29140 Málaga, Spain (Y.Z.-F., A.C., J.S.-S., I.A); Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia 46022 Valencia, Spain (J.L.R., A.G.); Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Centro las Torres, Alcalá del Río, Sevilla, Spain (J.-J.M.); and Departmento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Consejo Superior de Investigaciones Científicas-Universidad de Málaga 29071 Málaga, Spain (V.V., M.A.B.)
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Salvioli A, Zouari I, Chalot M, Bonfante P. The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit. BMC PLANT BIOLOGY 2012; 12:44. [PMID: 22452950 PMCID: PMC3362744 DOI: 10.1186/1471-2229-12-44] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Accepted: 03/27/2012] [Indexed: 05/19/2023]
Abstract
BACKGROUND Arbuscular mycorrhizal (AM) symbiosis is the most widespread association between plant roots and fungi in natural and agricultural ecosystems. This work investigated the influence of mycorrhization on the economically relevant part of the tomato plant, by analyzing its impact on the physiology of the fruit. To this aim, a combination of phenological observations, transcriptomics (Microarrays and qRT-PCR) and biochemical analyses was used to unravel the changes that occur on fruits from Micro-Tom tomato plants colonized by the AM fungus Glomus mosseae. RESULTS Mycorrhization accelerated the flowering and fruit development and increased the fruit yield. Eleven transcripts were differentially regulated in the fruit upon mycorrhization, and the mycorrhiza-responsive genes resulted to be involved in nitrogen and carbohydrate metabolism as well as in regulation and signal transduction. Mycorrhization has increased the amino acid abundance in the fruit from mycorrhizal plants, with glutamine and asparagine being the most responsive amino acids. CONCLUSIONS The obtained results offer novel data on the systemic changes that are induced by the establishment of AM symbiosis in the plant, and confirm the work hypothesis that AM fungi may extend their influence from the root to the fruit.
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Affiliation(s)
- Alessandra Salvioli
- Dipartimento di Biologia Vegetale, Università degli Studi di Torino and IPP-CNR, viale Mattioli 25, 10125 Torino, Italy
| | - Inès Zouari
- Dipartimento di Biologia Vegetale, Università degli Studi di Torino and IPP-CNR, viale Mattioli 25, 10125 Torino, Italy
| | - Michel Chalot
- Université Henri Poincaré - Nancy I, Faculté des Sciences et Techniques, UMR INRA/UHP 1136 Interactions Arbres/Micro-organismes, BP 239, 54506, Vandoeuvre-les Nancy Cedex, France
| | - Paola Bonfante
- Dipartimento di Biologia Vegetale, Università degli Studi di Torino and IPP-CNR, viale Mattioli 25, 10125 Torino, Italy
- IPP-CNR, viale Mattioli 25, 10125 Torino, Italy
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