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Hanson SJ, Dawson JC, Goldman IL. Beta vulgaris ssp. vulgaris chromosome 8 shows significant association with geosmin concentration in table beet. G3 (BETHESDA, MD.) 2021; 11:jkab344. [PMID: 34586384 PMCID: PMC8664477 DOI: 10.1093/g3journal/jkab344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 09/20/2021] [Indexed: 11/29/2022]
Abstract
Geosmin, a degraded sesquiterpene molecule with earthy and musty odor, imbues table beet with its characteristic aroma. Geosmin is heritable and endogenously produced in table beet; its earthy aroma is sought by some consumers but deters others. Geosmin biosynthesis is catalyzed by a bifunctional geosmin synthase enzyme in diverse bacteria and fungi, but a mechanism for geosmin biosynthesis in plants has not been reported. This work employed association analysis and selective genotyping of a segregating F2:3 mapping population to seek QTL associated with geosmin concentration in table beet. GBS reads were aligned to sugar beet reference genome EL10.2, and association analysis revealed two QTL for geosmin concentration on Beta vulgaris ssp. vulgaris chromosome 8. QTL at EL10.2 positions 28,017,624 and 38,488,687 each show effect size 8.7 μg·kg-1 geosmin and explain 8.5% and 6.4% of total variation in geosmin concentration, respectively. Resolution was low due to large recombination bin size and imperfect alignment between the reference genome and mapping population, but population size and selection proportion were sufficient to detect moderate to large effect QTL. This study, the first molecular genetic mapping experiment in table beet, succeeded in finding QTL for geosmin concentration in table beet, and it provides the basis for fine mapping or candidate gene investigation of functional loci for this distinctive sensory trait.
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Affiliation(s)
- Solveig J Hanson
- Centre for Sustainable Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Julie C Dawson
- Department of Horticulture, University of Wisconsin—Madison, Madison, WI 53706, USA
| | - Irwin L Goldman
- Department of Horticulture, University of Wisconsin—Madison, Madison, WI 53706, USA
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
To lower the risk of obesity, diabetes, and other related diseases, the WHO recommends that consumers reduce their consumption of sugars. Here, we propose a microbiological method to reduce the sugar content in red beet juice, while incurring only slight losses in the betalain content and maintaining the correct proportion of the other beet juice components. Several yeast strains with different metabolic activities were investigated for their ability to reduce the sugar content in red beet juice, which resulted in a decrease in the extract level corresponding to sugar content from 49.7% to 58.2%. This strategy was found to have the additional advantage of increasing the chemical and microbial stability of the red beet juice. Only slight losses of betalain pigments were noted, to final concentrations of 5.11% w/v and 2.56% w/v for the red and yellow fractions, respectively.
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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Grahl S, Strack M, Mensching A, Mörlein D. Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103933] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Melo N, Wolff GH, Costa-da-Silva AL, Arribas R, Triana MF, Gugger M, Riffell JA, DeGennaro M, Stensmyr MC. Geosmin Attracts Aedes aegypti Mosquitoes to Oviposition Sites. Curr Biol 2019; 30:127-134.e5. [PMID: 31839454 PMCID: PMC7144812 DOI: 10.1016/j.cub.2019.11.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 09/29/2019] [Accepted: 11/01/2019] [Indexed: 12/18/2022]
Abstract
Melo et al. show that geosmin mediates egg laying in the yellow fever mosquito Aedes aegypti, which associates geosmin with microbes present in the larval aquatic habitat. The authors further show that geosmin can be used as bait in oviposition traps and that geosmin can be substituted by beetroot peel for mosquito trapping in developing countries.
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Affiliation(s)
- Nadia Melo
- Department of Biology, Lund University, 22362 Lund, Sweden
| | - Gabriella H Wolff
- Department of Biology, University of Washington, Seattle, WA 98195-1800, USA
| | - Andre Luis Costa-da-Silva
- Department of Biological Sciences & Biomolecular Sciences Institute, Florida International University, Miami, FL 33199, USA
| | - Robert Arribas
- Department of Biological Sciences & Biomolecular Sciences Institute, Florida International University, Miami, FL 33199, USA
| | - Merybeth Fernandez Triana
- Department of Biology, Lund University, 22362 Lund, Sweden; Instituto de Quimica e Biotecnologia, Universidade Federal de Alagoas, Maceio 5702-970, Brazil
| | - Muriel Gugger
- Collection of Cyanobacteria, Institut Pasteur, 75015 Paris, France
| | - Jeffrey A Riffell
- Department of Biology, University of Washington, Seattle, WA 98195-1800, USA
| | - Matthew DeGennaro
- Department of Biological Sciences & Biomolecular Sciences Institute, Florida International University, Miami, FL 33199, USA
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Liato V, Aïder M. Effect of electro-activated solutions of sodium acetate and sodium propionate on geosmin producing Streptomyces avermitilis strain. CHEMOSPHERE 2017; 188:434-443. [PMID: 28898776 DOI: 10.1016/j.chemosphere.2017.09.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/22/2017] [Accepted: 09/03/2017] [Indexed: 06/07/2023]
Abstract
Electro-activated solutions of salts of weak organic acids are defined as novel potent disinfecting agents that can be used in the agri-food industry. The aim of the present work is to study and understand the destruction mechanism of electro-activated solutions of sodium acetate (EAA) and sodium propionate (EAP) against Streptomyces avermitilis spores. The results of antibacterial activity showed high bacteriostatic effect for all the tested solutions, including sodium hypochlorite used as positive control. Under specific conditions, test on minimal inhibitory concentration demonstrated that the used electro-activated solutions have inhibition activity comparable or higher than the control solution, with the following inhibiting concentrations of 0.004, 0.002 and 0.073 mol/L, for EAA, EAP and NaOCl, respectively. The most active solutions resulted in destruction effect of more than 7 log CFU/mL. The physiological state of the S. avermitilis spores was assessed by transmission electron microscopy after treatments with the electro-activated organic solutions and NaOCl. The results displayed coreless and/or deformed cellular forms with ruptured membranes and released components of spores. The main practical importance of this study is that the targeted final objective is to develop safe and effective alternative to sodium hypochlorite to ensure microbial safety of fresh vegetables under storage conditions. In this context, we studied the potential of electro-activated solutions of sodium acetate and sodium propionate against spores of Streptomyces avermitilis and compared this activity with sodium hypochlorite, the mostly used disinfecting agent in the agri-food industry.
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Affiliation(s)
- Viacheslav Liato
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6, Canada
| | - Mohammed Aïder
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6, Canada.
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von Cosmos NH, Watson BA, Fellman J, Mattinson D, Edwards CG. Characterization of Bacillus megaterium , Bacillus pumilus , and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State. Food Microbiol 2017. [DOI: 10.1016/j.fm.2017.05.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Bach V, Mikkelsen L, Kidmose U, Edelenbos M. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1852-1859. [PMID: 25156135 DOI: 10.1002/jsfa.6886] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. RESULTS Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. CONCLUSION This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption.
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Affiliation(s)
- Vibe Bach
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Laerke Mikkelsen
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark
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Fotiou T, Triantis TM, Kaloudis T, Papaconstantinou E, Hiskia A. Photocatalytic degradation of water taste and odour compounds in the presence of polyoxometalates and TiO2: Intermediates and degradation pathways. J Photochem Photobiol A Chem 2014. [DOI: 10.1016/j.jphotochem.2014.04.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Freidig AK, Goldman IL. Geosmin (2β,6α-dimethylbicyclo[4.4.0]decan-1β-ol) production associated with Beta vulgaris ssp. vulgaris is cultivar specific. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2031-2036. [PMID: 24506519 DOI: 10.1021/jf4047336] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The characteristic earthy flavor and aroma of table beet [Beta vulgaris ssp. vulgaris (garden beet group)] is due to the presence of geosmin, C₁₂H₂₂O, a volatile terpenoid compound commonly produced by many soil microorganisms. This study screened beet and related subspecies cultivars grown in three different environments (field, greenhouse in nonautoclaved soil, greenhouse in autoclaved soil) to evaluate the effect of cultivar and environment on geosmin level in table beet. There was no significant difference between years or between cultivars grown in autoclaved and nonautoclaved soil, indicating geosmin content may not be primarily attributable to microbial associations. A significant interaction between cultivar and environment was found, but generalizations could be made for high- or low-producing cultivars, demonstrating that geosmin levels were cultivar specific. 'Bull's Blood', 'Chioggia', and sugar beet exhibited the highest geosmin levels. Cultivars grown in the field had the smallest range of geosmin production, from 4.84 to 20.82 μg geosmin (kg root tissue)⁻¹. The high degree of consistency in cultivar performance across years and in ranking for geosmin levels across environments as well as the lack of a significant difference between plants grown in autoclaved and nonautoclaved soil suggests characteristic levels of geosmin may be present in and produced endogenously by cultivars of table beet. It may be possible to establish breeding populations with defined geosmin levels and to identify variety-specific aroma and flavor intensities that would be durable across environments.
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Affiliation(s)
- Amy K Freidig
- Department of Horticulture, University of Wisconsin-Madison , 1575 Linden Drive, Madison, Wisconsin 53706, United States
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Du H, Xu Y. Determination of the microbial origin of geosmin in Chinese liquor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2288-2292. [PMID: 22324746 DOI: 10.1021/jf204648e] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Geosmin is the major cause of the common earthy off-flavor in light-aroma type Chinese liquor and, thus, highly detrimental to the aromatic quality. To find out its origin, the evolving process of geosmin in light-aroma type liquor making was monitored, and microbial analysis of Daqu containing geosmin was carried out. The results showed that geosmin appeared in all the fermented sorghums at different fermentation periods. About 57% geosmin in the fermented sorghums was distilled into liquor. During the distillation process, the peak of geosmin concentration appeared when alcohol content was 50-60% vol. More importantly, high geosmin content was observed during the Daqu-making process. Furthermore, five Streptomyces strains were isolated from different types of Daqu used for the fermentation of light-aroma type liquor. All of them produced only geosmin as the main volatile metabolite but no 2-methylisoborneol (2-MIB). It appears that microorganisms developing in Daqu are responsible for the presence of geosmin in liquor. Because of the relatively low detection threshold estimated at 110 ng/L in 46 vol % hydroalcoholic solution, the presence of geosmin in Daqu may pose a risk for Chinese liquor producers.
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Affiliation(s)
- Hai Du
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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Identification and functional analysis of genes controlling biosynthesis of 2-methylisoborneol. Proc Natl Acad Sci U S A 2008; 105:7422-7. [PMID: 18492804 DOI: 10.1073/pnas.0802312105] [Citation(s) in RCA: 171] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To identify the genes for biosynthesis of the off-flavor terpenoid alcohol, 2-methylisoborneol (2-MIB), the key genes encoding monoterpene cyclase were located in bacterial genome databases by using a combination of hidden Markov models, protein-family search, and the sequence alignment of their gene products. Predicted terpene cyclases were classified into three groups: sesquiterpene, diterpene, and other terpene cyclases. Genes of the terpene cyclase group that form an operon with a gene encoding S-adenosyl-l-methionine (SAM)-dependent methyltransferase were found in genome data of seven microorganisms belonging to actinomycetes, Streptomyces ambofaciens ISP5053, Streptomyces coelicolor A3(2), Streptomyces griseus IFO13350, Streptomyces lasaliensis NRRL3382R, Streptomyces scabies 87.22, Saccharopolyspora erythraea NRRL2338, and Micromonospora olivasterospora KY11048. Among six microorganisms tested, S. ambofaciens, S. coelicolor A3(2), S. griseus, and S. lasaliensis produced 2-MIB but M. olivasterospora produced 2-methylenebornane (2-MB) instead. The regions containing monoterpene cyclase and methyltransferase genes were amplified by PCR from S. ambofaciens, S. lasaliensis, and Saccharopolyspora erythraea, respectively, and their genes were heterologously expressed in Streptomyces avermitilis, which was naturally deficient of 2-MIB biosynthesis by insertion and deletion. All exoconjugants of S. avermitilis produced 2-MIB. Full-length recombinant proteins, monoterpene cyclase and methyltransferase of S. lasaliensis were expressed at high level in Escherichia coli. The recombinant methyltransferase catalyzed methylation at the C2 position of geranyl diphosphate (GPP) in the presence of SAM. 2-MIB was generated by incubation with GPP, SAM, recombinant methyltransferase, and terpene cyclase. We concluded that the biosynthetic pathway involves the methylation of GPP by GPP methyltransferase and its subsequent cyclization by monoterpene cyclase to 2-MIB.
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Saito K, Okamura K, Kataoka H. Determination of musty odorants, 2-methylisoborneol and geosmin, in environmental water by headspace solid-phase microextraction and gas chromatography–mass spectrometry. J Chromatogr A 2008; 1186:434-7. [DOI: 10.1016/j.chroma.2007.12.078] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2007] [Revised: 12/22/2007] [Accepted: 12/28/2007] [Indexed: 10/22/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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