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Seong GU, Yun DY, Shin DH, Cho JS, Lee G, Choi JH, Park KJ, Ku KH, Lim JH. Comparative 1H NMR-Based Metabolomics of Traditional Landrace and Disease-Resistant Chili Peppers ( Capsicum annuum L.). Foods 2024; 13:1966. [PMID: 38998472 PMCID: PMC11241277 DOI: 10.3390/foods13131966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
Chili peppers (Capsicum annuum L.) are economically valuable crops belonging to the Solanaceae family and are popular worldwide because of their unique spiciness and flavor. In this study, differences in the metabolomes of landrace (Subicho) and disease-resistant pepper cultivars (Bulkala and Kaltanbaksa) widely grown in Korea are investigated using a 1H NMR-based metabolomics approach. Specific metabolites were abundant in the pericarp (GABA, fructose, and glutamine) and placenta (glucose, asparagine, arginine, and capsaicin), highlighting the distinct physiological and functional roles of these components. Both the pericarp and placenta of disease-resistant pepper cultivars contained higher levels of sucrose and hexoses and lower levels of alanine, proline, and threonine than the traditional landrace cultivar. These metabolic differences are linked to enhanced stress tolerance and the activation of defense pathways, imbuing these cultivars with improved resistance characteristics. The present study provides fundamental insights into the metabolic basis of disease resistance in chili peppers, emphasizing the importance of multi-resistant varieties to ensure sustainable agriculture and food security. These resistant varieties ensure a stable supply of high-quality peppers, contributing to safer and more sustainable food production systems.
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Affiliation(s)
- Gi-Un Seong
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
| | - Dae-Yong Yun
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
| | - Dong-Hyeok Shin
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
| | - Jeong-Seok Cho
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
| | - Gyuseok Lee
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
| | - Jeong Hee Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
| | - Kee-Jai Park
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
| | - Kyung-Hyung Ku
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
| | - Jeong-Ho Lim
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; (G.-U.S.); (D.-Y.Y.); (D.-H.S.); (J.-S.C.); (J.H.C.); (K.-J.P.); (K.-H.K.)
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea;
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Li M, Lao F, Pan X, Yuan L, Zhang D, Wu J. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes. Food Res Int 2024; 179:114033. [PMID: 38342553 DOI: 10.1016/j.foodres.2024.114033] [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: 11/01/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
Elucidating the driving mechanism of microbial community succession during pepper fermentation contributes to establishing efficient fermentation regulation strategies. This study utilized three-generation high-throughput sequencing technology, microbial co-occurrence network analysis, and random forest analysis to reveal microbial community succession processes and driving mechanisms during pepper fermentation. The results showed that more positive correlations than negative correlations were observed among microorganisms, with positive correlation proportions of 60 %, 51.03 %, and 71.43 % between bacteria and bacteria, fungi and fungi, and bacteria and fungi in sipingtou peppers, and 69.23 %, 54.93 %, and 79.44 % in zhudachang peppers, respectively. Microbial interactions, mainly among Weissella hellenica, Lactobacillus plantarum, Hanseniaspora opuntiae, and Kazachstania humillis, could drive bacterial and fungal community succession. Notably, the bacterial community successions during the fermentation of two peppers were similar, showing the transition from Leuconostoc pseudomesenteroides, Lactococcus lactis, Weissella ghanensis to Weissella hellenica and Lactobacillus plantarum. However, the fungal community successions in the two fermented peppers differed significantly, and the differential biomarkers were Dipodascus geotrichum and Kazachstania humillis. Differences in autochthonous microbial composition and inherent constituents brought by pepper varieties resulted in different endogenous environmental changes, mainly in fructose, malic acid, and citric acid. Furthermore, endogenous environmental factors could also drive microbial community succession, with succinic acid, lactic acid, and malic acid being the main potential drivers of bacterial community succession, whereas fructose, glucose, and succinic acid were the main drivers of fungal community succession. These results will provide insights into controlling fermentation processes by raw material combinations, optimization of environmental parameters, and microbial interactions.
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Affiliation(s)
- Meilun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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3
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Ramírez-Meraz M, Méndez-Aguilar R, Zepeda-Vallejo LG, Hernández-Guerrero CJ, Hidalgo-Martínez D, Becerra-Martínez E. Exploring the chemical diversity of Capsicum chinense cultivars using NMR-based metabolomics and machine learning methods. Food Res Int 2024; 178:113796. [PMID: 38309859 DOI: 10.1016/j.foodres.2023.113796] [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: 09/28/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 02/05/2024]
Abstract
The habanero pepper (Capsicum chinense) is a prominent spicy fruit integral to the historical, social, cultural, and economic fabric of the Yucatan peninsula in Mexico. This study leverages the power of 1H NMR spectroscopy coupled with machine learning algorithms to dissect the metabolomic profile of eleven C. chinense cultivars, including those grown by INIFAP (Habanero-Jaguar, Antillano-HRA 1-1, Antillano-HRA 7-1, Habanero-HAm-18A, Habanero-HC-23C, and Jolokia-NJolokia-22) and commercial hybrids (Habanero-Rey Votán, Habanero-Kabal, Balam, USAPR10117, and Rey Pakal). A total of fifty metabolites, encompassing sugars, amino acids, short-chain organic acids, and nucleosides, were identified from the 1H NMR spectra. The optimized machine learning model proficiently predicted the similarity percentage between the INIFAP-grown cultivars and commercial hybrids, thereby facilitating a comprehensive comparison. Biomarkers unique to each cultivar were delineated, revealing that the Habanero-Rey Votán cultivar is characterized by the highest concentration of sugars. In contrast, the Balam cultivar is rich in amino acids and short-chain organic acids, sharing a similar metabolomic profile with the Jolokia-NJolokia-22 cultivar. The findings of this study underscore the efficacy and reliability of NMR-based metabolomics as a robust tool for differentiating C. chinense cultivars based on their intricate chemical profiles. This approach not only contributes to the scientific understanding of the metabolomic diversity among habanero peppers but also holds potential implications for food science, agriculture, and the culinary arts.
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Affiliation(s)
- Moisés Ramírez-Meraz
- INIFAP-Campo Experimental Las Huastecas, Km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas CP 89610, Mexico
| | - Reinaldo Méndez-Aguilar
- INIFAP-Campo Experimental Las Huastecas, Km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas CP 89610, Mexico
| | - L Gerardo Zepeda-Vallejo
- Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol. de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Delegación Miguel Hidalgo, Ciudad de México 11340, Mexico
| | - Claudia J Hernández-Guerrero
- Instituto Politécnico Nacional, Centro Interdisciplinario de Ciencias Marinas, Av. IPN s/n, CP 23096 La Paz, Baja CA Sur, Mexico
| | - Diego Hidalgo-Martínez
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
| | - Elvia Becerra-Martínez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico.
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Giordano D, Facchiano A, Minasi P, D’Agostino N, Parisi M, Carbone V. Phenolic Compounds and Capsaicinoids in Three Capsicum annuum Varieties: From Analytical Characterization to In Silico Hypotheses on Biological Activity. Molecules 2023; 28:6772. [PMID: 37836615 PMCID: PMC10574069 DOI: 10.3390/molecules28196772] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/14/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The affinity of specific phenolic compounds (PCs) and capsaicinoids (CAPs) present in three Capsicum annuum varieties (Friariello, Cayenne and Dzuljunska Sipka) to the transient receptor potential vanilloid member 1 (TRPV1) was investigated by integrating an analytic approach for the simultaneous extraction and analysis through high-performance liquid chromatography coupled with ion trap mass spectrometry (HPLC/ITMS) and UV detection (HPLC-UV) of PCs and CAPs and structural bioinformatics based on the protein modelling and molecular simulations of protein-ligand docking. Overall, a total of 35 compounds were identified in the different samples and CAPs were quantified. The highest content of total polyphenols was recorded in the pungent Dzuljunska Sipka variety (8.91 ± 0.05 gGAE/Kg DW) while the lowest was found in the non-pungent variety Friariello (3.58 ± 0.02 gGAE/Kg DW). Protein modelling generated for the first time a complete model of the homotetrameric human TRPV1, and it was used for docking simulations with the compounds detected via the analytic approach, as well as with other compounds, as an inhibitor reference. The simulations indicate that different capsaicinoids can interact with the receptor, providing details on the molecular interaction, with similar predicted binding energy values. These results offer new insights into the interaction of capsaicinoids with TRPV1 and their possible actions.
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Affiliation(s)
- Deborah Giordano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Angelo Facchiano
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Paola Minasi
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
| | - Nunzio D’Agostino
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Mario Parisi
- CREA Research Centre for Vegetable and Ornamental Crops, Via Cavalleggeri 25, 84098 Pontecagnano, Italy;
| | - Virginia Carbone
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.G.); (P.M.)
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Liu F, Zhao J, Sun H, Xiong C, Sun X, Wang X, Wang Z, Jarret R, Wang J, Tang B, Xu H, Hu B, Suo H, Yang B, Ou L, Li X, Zhou S, Yang S, Liu Z, Yuan F, Pei Z, Ma Y, Dai X, Wu S, Fei Z, Zou X. Genomes of cultivated and wild Capsicum species provide insights into pepper domestication and population differentiation. Nat Commun 2023; 14:5487. [PMID: 37679363 PMCID: PMC10484947 DOI: 10.1038/s41467-023-41251-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023] Open
Abstract
Pepper (Capsicum spp.) is one of the earliest cultivated crops and includes five domesticated species, C. annuum var. annuum, C. chinense, C. frutescens, C. baccatum var. pendulum and C. pubescens. Here, we report a pepper graph pan-genome and a genome variation map of 500 accessions from the five domesticated Capsicum species and close wild relatives. We identify highly differentiated genomic regions among the domesticated peppers that underlie their natural variations in flowering time, characteristic flavors, and unique resistances to biotic and abiotic stresses. Domestication sweeps detected in C. annuum var. annuum and C. baccatum var. pendulum are mostly different, and the common domestication traits, including fruit size, shape and pungency, are achieved mainly through the selection of distinct genomic regions between these two cultivated species. Introgressions from C. baccatum into C. chinense and C. frutescens are detected, including those providing genetic sources for various biotic and abiotic stress tolerances.
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Affiliation(s)
- Feng Liu
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Jiantao Zhao
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
- Boyce Thompson Institute, Ithaca, NY, USA
| | - Honghe Sun
- Boyce Thompson Institute, Ithaca, NY, USA
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, USA
| | - Cheng Xiong
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Xuepeng Sun
- Boyce Thompson Institute, Ithaca, NY, USA
- College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
| | - Xin Wang
- Boyce Thompson Institute, Ithaca, NY, USA
- Department of Vegetable Crops, College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, China
| | - Zhongyi Wang
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Robert Jarret
- U.S. Department of Agriculture-Agricultural Research Service, Plant Genetic Resources Conservation Unit, Griffin, GA, USA
| | - Jin Wang
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Bingqian Tang
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Hao Xu
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Bowen Hu
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Huan Suo
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Bozhi Yang
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Lijun Ou
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Xuefeng Li
- Institute of Vegetable Research, Hunan Academy of Agricultural Science, Changsha, China
| | - Shudong Zhou
- Institute of Vegetable Research, Hunan Academy of Agricultural Science, Changsha, China
| | - Sha Yang
- Institute of Vegetable Research, Hunan Academy of Agricultural Science, Changsha, China
| | - Zhoubing Liu
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Fang Yuan
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Zhenming Pei
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Yanqing Ma
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Xiongze Dai
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Shan Wu
- Boyce Thompson Institute, Ithaca, NY, USA.
| | - Zhangjun Fei
- Boyce Thompson Institute, Ithaca, NY, USA.
- U.S. Department of Agriculture-Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, USA.
| | - Xuexiao Zou
- Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, China.
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Vuerich M, Petrussa E, Filippi A, Cluzet S, Fonayet JV, Sepulcri A, Piani B, Ermacora P, Braidot E. Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine. PEST MANAGEMENT SCIENCE 2023; 79:2503-2516. [PMID: 36863935 DOI: 10.1002/ps.7435] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/26/2022] [Accepted: 03/02/2023] [Indexed: 06/02/2023]
Abstract
BACKGROUND In recent years, biofungicides have drawn increasing interest in vineyards for a more sustainable integrated and copper-limited pest management. Among alternatives, botanicals could represent valuable tools, being rich sources of biologically active compounds. Conversely to the well-known antioxidant and biological properties in relation to health benefits, investigation on bioactivity of hot pungent Capsicum sp. products against fungal phytopathogens in vineyards is still scarce. Therefore, the present study aimed at exploring the biologically active compounds profile of a chili pepper (Capsicum chinense Jacq.) pod extract and its antimicrobial properties against some of the major fungal and Oomycetes pathogens of grapevine, including Botrytis cinerea Pers., Guignardia bidwellii (Ellis) Viala & Ravaz and Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni. RESULTS The ethyl acetate-extracted oleoresin from the most pungent varieties was rich in capsaicinoids and polyphenols (371.09 and 268.5 μg mg-1 dry weight, respectively). Capsaicin and dihydrocapsaicin, hydroxycinnamic and hydroxybenzoic acids and quercetin derivatives were the most abundant, while carotenoids represented only a minor fraction. The oleoresin was efficient to inhibit all three pathogenic fungi and ED50 values were determined, evidencing that G. bidwellii was the more sensitive (0.233 ± 0.034 mg mL-1 ). CONCLUSION The results suggested a potentiality of chili pepper extract for the control of some important grapevine pathogens, their possible application being helpful for the recommended limitation in extensive use of copper in vineyard. The complex mixture of high amounts of capsaicinoids, associated to specific phenolic acids and other minor bioactive components might contribute to the observed antimicrobial action of chili pepper extract. © 2023 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marco Vuerich
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Elisa Petrussa
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | | | - Stéphanie Cluzet
- Equipe Molécules d'Intérêt Biologique (MIB)-ISVV, University of Bordeaux, Faculté des Sciences Pharmaceutiques, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, Villenave d'Ornon, France
| | - Josep Valls Fonayet
- Equipe Molécules d'Intérêt Biologique (MIB)-ISVV, University of Bordeaux, Faculté des Sciences Pharmaceutiques, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, Villenave d'Ornon, France
- MetaboHUB, Bordeaux Metabolome Facility, Villenave d'Ornon, France
| | - Angela Sepulcri
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Barbara Piani
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Paolo Ermacora
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Enrico Braidot
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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7
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Ropelewska E, Szwejda-Grzybowska J. The Estimation of Chemical Properties of Pepper Treated with Natural Fertilizers Based on Image Texture Parameters. Foods 2023; 12:foods12112123. [PMID: 37297366 DOI: 10.3390/foods12112123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The cultivar and fertilization can affect the physicochemical properties of pepper fruit. This study aimed at estimating the content of α-carotene, β-carotene, total carotenoids, and the total sugars of unfertilized pepper and samples treated with natural fertilizers based on texture parameters determined using image analysis. Pearson's correlation coefficients, scatter plots, regression equations, and coefficients of determination were determined. For red pepper Sprinter F1, the correlation coefficient (R) reached 0.9999 for a texture from color channel B and -0.9999 for a texture from channel Y for the content of α-carotene, -0.9998 (channel a) for β-carotene, 0.9999 (channel a) and -0.9999 (channel L) for total carotenoids, as well as 0.9998 (channel R) and -0.9998 (channel a) for total sugars. The image textures of yellow pepper Devito F1 were correlated with the content of total carotenoids and total sugars with the correlation coefficient reaching -0.9993 (channel b) and 0.9999 (channel Y), respectively. The coefficient of determination (R2) of up to 0.9999 for α-carotene content and the texture from color channel Y for pepper Sprinter F1 and 0.9998 for total sugars and the texture from color channel Y for pepper Devito F1 were found. Furthermore, very high coefficients of correlation and determination, as well as successful regression equations regardless of the cultivar were determined.
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Affiliation(s)
- Ewa Ropelewska
- Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
| | - Justyna Szwejda-Grzybowska
- Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
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8
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Anti-Inflammatory and Antioxidative Phytogenic Substances against Secret Killers in Poultry: Current Status and Prospects. Vet Sci 2023; 10:vetsci10010055. [PMID: 36669057 PMCID: PMC9866488 DOI: 10.3390/vetsci10010055] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 11/19/2022] [Accepted: 01/04/2023] [Indexed: 01/17/2023] Open
Abstract
Chronic stress is recognized as a secret killer in poultry. It is associated with systemic inflammation due to cytokine release, dysbiosis, and the so-called leaky gut syndrome, which mainly results from oxidative stress reactions that damage the barrier function of the cells lining the gut wall. Poultry, especially the genetically selected broiler breeds, frequently suffer from these chronic stress symptoms when exposed to multiple stressors in their growing environments. Since oxidative stress reactions and inflammatory damages are multi-stage and long-term processes, overshooting immune reactions and their down-stream effects also negatively affect the animal's microbiota, and finally impair its performance and commercial value. Means to counteract oxidative stress in poultry and other animals are, therefore, highly welcome. Many phytogenic substances, including flavonoids and phenolic compounds, are known to exert anti-inflammatory and antioxidant effects. In this review, firstly, the main stressors in poultry, such as heat stress, mycotoxins, dysbiosis and diets that contain oxidized lipids that trigger oxidative stress and inflammation, are discussed, along with the key transcription factors involved in the related signal transduction pathways. Secondly, the most promising phytogenic substances and their current applications to ameliorate oxidative stress and inflammation in poultry are highlighted.
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Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A. The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12020231. [PMID: 36678946 PMCID: PMC9863480 DOI: 10.3390/plants12020231] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/22/2022] [Accepted: 12/30/2022] [Indexed: 06/10/2023]
Abstract
Peppers (Capsicum sp.) are used both as vegetables and/or spice and their fruits are used in a plethora of recipes, contributing to their flavor and aroma. Among flavor-related traits, pungency (capsaicinoids) and lately volatiles have been considered the most important factors. However, the knowledge of sugars is low, probably due to the fact peppers were historically considered tasteless. Here, using HPLC, we studied the content and profile of major sugars and capsaicinoids in a comprehensive collection of varietal types (genotype, G), grown under different growing systems (environment, E) in two years (Y) and considered the two main ripening stages (R). We found a major contribution to the ripening stage and the genotype in total and individual sugars and capsaicinoids. The year was also significant in most cases, as well as the G × E and G × Y interactions, while the growing system was low or nil. Ripening increased considerably in sugars (from 19.6 to 36.1 g kg-1 on average) and capsaicinoids (from 97 to 142 mg kg-1 on average), with remarkable differences among varieties. Moreover, sugars in fully ripe fruits ranged between 7.5 and 38.5 g kg-1 in glucose and between 5.2 and 34.3 g kg-1 in fructose, and several accessions reached total sugars between 40 and 70 g kg-1, similar to tomatoes. The results reveal the importance of the genotype and the ripening for these traits, particularly sugars, which should be considered key for the improvement of taste and flavor in peppers.
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Affiliation(s)
- Carla Guijarro-Real
- Biotecnología y Biología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Ana M. Adalid-Martínez
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Cherrine K. Pires
- Centro Multidisciplinar, Universidade Federal do Rio de Janeiro, Campus UFRJ-Macaé, Macaé 27930-560, Brazil
| | - Ana M. Ribes-Moya
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fita
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Adrián Rodríguez-Burruezo
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Păucean A, Kádár CB, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Socaci SA, Man S, Chiș MS, Pop A, Tanislav AE, Mureșan V. Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production. Foods 2022; 11:foods11223716. [PMID: 36429308 PMCID: PMC9689597 DOI: 10.3390/foods11223716] [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: 10/22/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57-12.20%) and acetic acids (3.39-4.10%) were recorded. Vitamin C content was identified in the range of 398-1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302-771 mg/100 g. Total carotenoid content was identified between 544-2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
- Correspondence:
| | - Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia-Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, Romania
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Anda E. Tanislav
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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Wang Y, Song Y, Wang D. Transcriptomic and Metabolomic Analyses Providing Insights into the Coloring Mechanism of Docynia delavayi. Foods 2022; 11:foods11182899. [PMID: 36141027 PMCID: PMC9498648 DOI: 10.3390/foods11182899] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/23/2022] [Accepted: 09/15/2022] [Indexed: 11/22/2022] Open
Abstract
The metabolome and transcriptome profiles of three different variations of mature Docynia delavayi fruit were synthesized to reveal their fruit color formation mechanism. A total of 787 secondary metabolites containing 149 flavonoid metabolites, most of which were flavonoids and flavonols, were identified in the three variations using ultra performance liquid chromatography- tandem mass spectrometry (UPLC-MS/MS), and we found that the secondary metabolites cyanidin-3-O-galactoside and cyanidin-3-O-glucoside were the major coloring substances in D. delavayi. This was associated with the significant upregulation of the structural genes F3H and F3′H in the anthocyanin synthesis pathway and the control genes WRKY, MYB, bZIP, bHLH, and NAC in RP. F3′H expression may play a significant role in the selection of components for anthocyanin synthesis. Our results contribute to breeding and nutritional research in D. delavayi and provide insight into metabolite studies of the anthocyanin biosynthetic pathway.
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Affiliation(s)
- Yuchang Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Key Laboratory for Forest Genetic and Tree Improvement and Propagation in Universities of Yunnan Province, Southwest Forestry University, Kunming 650224, China
| | - Yuyang Song
- Department of Forestry, Agricultural College, Xinjiang Shihezi University, Shihezi 832003, China
- Correspondence: (Y.S.); (D.W.); Tel.: +86-135-7967-9010 (Y.S.); +86-138-8891-5161 (D.W.)
| | - Dawei Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China
- Key Laboratory for Forest Genetic and Tree Improvement and Propagation in Universities of Yunnan Province, Southwest Forestry University, Kunming 650224, China
- Correspondence: (Y.S.); (D.W.); Tel.: +86-135-7967-9010 (Y.S.); +86-138-8891-5161 (D.W.)
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Biostimulatory Effects of Amino Acids on Phenylalanine Ammonia Lyase, Capsaicin Synthase, and Peroxidase Activities in Capsicum baccatum L. BIOLOGY 2022; 11:biology11050674. [PMID: 35625402 PMCID: PMC9138247 DOI: 10.3390/biology11050674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 12/03/2022]
Abstract
Simple Summary Very little is known about how biostimulants such as amino acids affect the enzymatic activity of peppers. The three crucial enzymes for the synthesis and degradation of capsaicinoids were studied in a 72 h time course. The activity of the two crucial enzymes for the synthesis of capsaicinoids increased in the first hour after foliar application and then gradually decreased to the baseline activity. Placenta exhibited higher enzyme activity and capsaicinoid content. Since capsaicinoids are widely consumed by humans, the use of various natural substances called biostimulants could improve the overall quality of peppers, which would mean high-yield and high-quality fruits. Abstract Biostimulants are widely used in agriculture because they can improve fruit quality and quantity. Less is known about how biostimulants act over time in plants, in our case peppers, and how they affect the enzyme activity of important enzymes for capsaicinoid synthesis. The biostimulatory effects of amino acids on the activities of phenylalanine ammonia lyase (PAL), capsaicin synthase (CS), and peroxidase (POX) were investigated in the pericarp and placenta of the chili pepper Capsicum baccatum L. cv. “Bishop Crown” over 72 h of application. The PAL and CS activities significantly increased in the placenta after 1 h of biostimulant application, with significant increases of 130% and 16%, respectively. The POX activity remained unchanged over the full 72 h in the placenta but significantly increased after 48 h in the pericarp (+53%). Total capsaicinoids increased in the first hour of biostimulant application, by 4.30 g/kg FW in the placenta (19%) and by 0.94 g/kg FW in the pericarp (+56%). Biostimulant application also increased total and individual capsaicinoids after 48 h in the chili placenta and pericarp. With improved methods for enzymatic determination, we gained new insights into the responses of chilies to biostimulant amino acids.
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Kádár CB, Păucean A, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Man S, Chiș MS, Drețcanu G. Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.-Stage towards a Product with Technological Application. PLANTS (BASEL, SWITZERLAND) 2022; 11:1080. [PMID: 35448807 PMCID: PMC9025496 DOI: 10.3390/plants11081080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/07/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89−195.43 mg/100 g for the fresh fruits and 35.60−180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p < 0.05). Plate counts indicated low initial numbers for LAB in the fresh samples, values ranging between 50−3700 CFU/g (colony-forming units). After fermentation, day 21, concentration of LAB (3.8 × 106−6.2 × 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products.
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Affiliation(s)
- Csaba Balázs Kádár
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Elemér Simon
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Dan Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
| | - Iulian Eugen Rusu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Vasile-Gheorghe Vișan
- Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania;
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.B.K.); (I.E.R.); (S.M.); (M.S.C.)
| | - Georgiana Drețcanu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 3–5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (E.S.); (D.C.V.); (F.R.); (G.D.)
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Zamljen T, Medic A, Hudina M, Veberic R, Slatnar A. Salt Stress Differentially Affects the Primary and Secondary Metabolism of Peppers (Capsicum annuum L.) According to the Genotype, Fruit Part, and Salinity Level. PLANTS 2022; 11:plants11070853. [PMID: 35406833 PMCID: PMC9003448 DOI: 10.3390/plants11070853] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/15/2022] [Accepted: 03/22/2022] [Indexed: 11/29/2022]
Abstract
A total of four Capsicum annuum L. genotypes (‘Caro F1’, ‘Berenyi F1’, ‘Somborka’ and ‘Novosadka’) were exposed to two intensities of salt stress. We observed a significant decrease in the sugar content in all salt stressed treatments, except for the sucrose content of the pericarp of the ‘Caro F1’ cultivar. Salt stress had a largely negative effect on the total and individual organic acid content, although the effect differed among cultivars. Using high performance liquid chromatography coupled with a mass spectrometer, most phenolics were identified in the pericarp (18), followed by the placenta (7) and seeds (8). Treatment with 40 mM NaCl caused the highest increase in individual phenols, followed by treatment with 20 mM NaCl. The cultivar ‘Berenyi F1’ was less affected by salt stress treatment than the other three cultivars in terms of content of individual and total phenols. Salt stress increased the content of capsaicinoids in all the cultivars. The pericarp of the cultivar ‘Novosadka’ showed 17.5 and 50 times higher total capsaicinoid content than the control in the 20 mM and 40 mM NaCl, respectively. With the results of several metabolite groups, we confirmed that the reaction and metabolic content to salt stress within the genus Capsicum is genotype-, fruit part-, and salinity level-dependent.
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Zamljen T, Medič A, Veberič R, Hudina M, Jakopič J, Slatnar A. Metabolic Variation among Fruits of Different Chili Cultivars ( Capsicum spp.) Using HPLC/MS. PLANTS (BASEL, SWITZERLAND) 2021; 11:plants11010101. [PMID: 35009104 PMCID: PMC8747607 DOI: 10.3390/plants11010101] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 05/17/2023]
Abstract
Chilies are widely cultivated for their rich metabolic content, especially capsaicinoids. In our study, we determined individual sugars, organic acids, capsaicinoids, and total phenolic content in pericarp, placenta, and seeds of Capsicum annuum L., Capsicum chinense Jacq. and Capsicum baccatum L. by HPLC/MS. Dry weight varied in the cultivar 'Cayenne', with the first fruit having the lowest dry weight, with 4.14 g. The total sugar content and organic acid content did not vary among the fruits of all three cultivars. The cultivar 'Cayenne' showed differences in total phenolic and capsaicinoid content between fruits in the placenta, with the first fruit having the highest content of total phenolics (27.85 g GAE/kg DW) and total capsaicinoids (16.15 g/kg DW). Of the three cultivars studied, the cultivar 'Habanero Orange' showed the least variability among fruits in terms of metabolites. The content of dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin in the seeds of the second fruit was higher than that of the first fruit of the cultivar 'Bishop Crown'. The results of our study provided significant insight into the metabolomics of individual fruits of the same chili plant. We have thus increased our understanding of how certain metabolites are distributed between fruits at different levels of the same plant and different parts of the fruit. This could be further investigated when chilies are exposed to different environmental stresses.
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Apple Fruit (Malus domestica Borkh.) Metabolic Response to Infestation by Invasive Brown Marmorated Stink Bug (Halyomorpha halys Stal.). HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7080212] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The brown marmorated stink bug (BMSB; Halyomorpha halys Stal.) has become a significant pest in Slovenia, especially in apple, pear, peach, and cherry orchards. In our study, apple fruit of the apple cultivar ‘Red Pinova’ were evaluated for visual injury and sugar, organic acid, and phenolic contents. The chemical composition of the area around the puncture wound, the uninjured part of the infested apple, was compared to, as a control, only uninjured apples. There was a significant response of the apple around the puncture wound, resulting in an 11.9 g/kg FW higher total sugar content, a 1.4 g/kg FW lower total organic acid content, and an 11.9 g/kg FW higher total phenolic content compared with control apples. A strong phenolic response in the puncture wound area, with high flavanol and hydroxycinnamic acid contents, with increases of 118% and 237%, respectively, compared with control apples, was detected. The brown marmorated stink bug induces a strong phenolic response in the injured area of the apple. The results of this study illustrated how apple fruit responds to the BMSB injury, not only sensorily (visual injury, odor), but also chemically in the form of metabolic responses.
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Medic A, Jakopic J, Solar A, Hudina M, Veberic R. Walnut ( J. regia) Agro-Residues as a Rich Source of Phenolic Compounds. BIOLOGY 2021; 10:535. [PMID: 34203814 PMCID: PMC8232793 DOI: 10.3390/biology10060535] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/07/2021] [Accepted: 06/10/2021] [Indexed: 02/07/2023]
Abstract
The present study was designed to identify and quantify the major phenolic compounds (phenolics) in the inner and outer husks, buds and bark of the Persian walnut, Juglans regia L. A comparison across six different cultivars grown in Slovenia was also carried out: 'Fernor', 'Fernette', 'Franquette', 'Sava', 'Krka' and 'Rubina'. A total of 83 compounds were identified, which included 25 naphthoquinones, 15 hydroxycinnamic acids, 8 hydroxybenzoic acids, 13 flavanols, 2 flavones, 1 flavanone and 19 flavonols. For the first time, 38 phenolics in the husks, 57 phenolics in the buds and 29 phenolics in the bark were presented in J. regia within this study. Naphthoquinones were the major phenolics determined, approximately 75% of all analysed phenolics in the inner husk, 85% in the outer husk, 50% in buds and 80% in bark. The highest content of phenolics was found in the walnut buds, followed by the bark, the inner husk and the outer husk. On the basis of these high phenolic contents, walnut husks, buds and bark represented valuable by-products of the walnut tree. These data also show origin-related phenolic contents across the cultivars, and thus these phenolic profiles might serve to define the origins of different walnut cultivars.
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Affiliation(s)
- Aljaz Medic
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (J.J.); (A.S.); (M.H.); (R.V.)
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