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Zhang C, Zhang P, Zhang X, Wang Q, Liu J, Li L, Cheng S, Qin P. Integrated Metabolome and Transcriptome Analyses Reveal Amino Acid Biosynthesis Mechanisms during the Physiological Maturity of Grains in Yunnan Hulled Wheat ( Triticum aestivum ssp. yunnanense King). Int J Mol Sci 2023; 24:13475. [PMID: 37686281 PMCID: PMC10487551 DOI: 10.3390/ijms241713475] [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: 07/23/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Yunnan hulled wheat (YHW) possesses excellent nutritional characteristics; however, the precise amino acid (AA) composition, contents, and molecular mechanisms underlying AA biosynthesis in YHW grains remain unclear. In this study, we aimed to perform metabolomic and transcriptomic profiling to identify the composition and genetic factors regulating AA biosynthesis during the physiological maturation of grains of two YHW genotypes, Yunmai and Dikemail, with high and low grain protein contents, respectively. A total of 40 and 14 differentially accumulated amino acids (AAs) or AA derivatives were identified between the waxy grain (WG) and mature grain (MG) phenological stages of Yunmai and Dikemail, respectively. The AA composition differed between WG and MG, and the abundance of AAs-especially that of essential AAs-was significantly higher in WG than in MG (only 38.74-58.26% of WG). Transcriptome analysis revealed differential regulation of structural genes associated with the relatively higher accumulation of AAs in WG. Weighted gene co-expression network analysis and correlation analyses of WG and MG indicated differences in the expression of clusters of genes encoding both upstream elements of AA biosynthesis and enzymes that are directly involved in AA synthesis. The expression of these genes directly impacted the synthesis of various AAs. Together, these results contribute to our understanding of the mechanism of AA biosynthesis during the different developmental stages of grains and provide a foundation for further research to improve the nutritional value of wheat products.
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Affiliation(s)
- Chuanli Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
- College of Tropical Crops, Yunnan Agricultural University, Kunming 650201, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Xuesong Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Junna Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Li Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Shunhe Cheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
| | - Peng Qin
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (C.Z.); (P.Z.); (X.Z.); (Q.W.); (J.L.); (L.L.)
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Li Y, Li P, Zhang W, Zheng X, Gu Q. New Wine in Old Bottle: Caenorhabditis Elegans in Food Science. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Yonglu Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Ping Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Weixi Zhang
- Department of Food Science and Nutrition; Zhejiang Key Laboratory for Agro-food Processing; Fuli Institute of Food Science; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, People’s Republic of China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition; Zhejiang Key Laboratory for Agro-food Processing; Fuli Institute of Food Science; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, People’s Republic of China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
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Li S, Wang J, Zhang L, Zheng Y, Ma G, Sun X, Yuan J. Preparation of Dendrobium officinale Flower Anthocyanin and Extended Lifespan in Caenorhabditis elegans. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238608. [PMID: 36500704 PMCID: PMC9741365 DOI: 10.3390/molecules27238608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The Dendrobium officinale flower is a non-medicinal part of the plant, rich in a variety of nutrients and bioactive ingredients. The purpose of this article was to explore the preparation conditions of anthocyanins (ACNs) from the D. officinale flower. Subsequently, its anti-aging effects were evaluated with Caenorhabditis elegans. Results showed that the ACNs had antioxidant activities on scavenging free radicals (DPPH· and ABTS+·), and the clearance rate was positively correlated with the dose. Additionally, ACNs significantly increased the activity of superoxide dismutase (SOD) in C. elegans, which was 2.068-fold higher than that of the control. Treatment with ACNs at 150 μL extended the lifespan of C. elegans by 56.25%, and treatment with ACNs at 50 μL promoted fecundity in C. elegans. Finally, the protective effect of ACNs enhanced stress resistance, thereby increasing the survival numbers of C. elegans, which provided insights for the development and practical application of functional products.
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Affiliation(s)
- Shuangxi Li
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
| | - Jianfeng Wang
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
| | - Liangliang Zhang
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
| | - Yang Zheng
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
| | - Guorong Ma
- Zhejiang Lanxi Jinrong Biological Technology Co., Ltd., Lanxi 321100, China
| | - Xiaoming Sun
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
| | - Jianfeng Yuan
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
- Correspondence: ; Tel.: +86-0579-88321092
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Liu X, Zhang L, Cao C, Wang J, Sun X, Yuan J. Biorefining process of agricultural onions to functional vinegar. Prep Biochem Biotechnol 2022; 53:424-432. [PMID: 35857437 DOI: 10.1080/10826068.2022.2098321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Biorefinery of onion vinegar (OV) is attractive as a method for producing functional foods from onions or onion by-products. In this study, a two-stage fermentation of OV using Saccharomyces cerevisiae ATCC9763 and Acetobacter pasteurianus CICC20001 was carried out at 28 °C, the titratable acidity reached 4.01%, and the YA/E was 69.64% at 72 h. Based on this, semi-continuous fermentation was performed, proceeded to charge-discharge consisting of three cycles, and the yield, productivity, and specific production rate were 76.71%, 17.73 g/(L·d), and 20.51 h-1, respectively, which was higher than fed-batch fermentation. The in vivo antioxidant experiments showed that OV significantly increased GSH-Px, SOD, and CAT enzyme activities of Caenorhabditis elegans at 271.57, 129.26, and 314.68%, respectively. Nutritional analysis revealed that the total flavonoids and polyphenols were 3.01 mg/mL and 976.76 µg/mL, respectively. It was also shown that the acetic acid to total organic acid (A/T) ratio of OV was 79.02%, and the total free amino acid content was 262.30 mg/100 mL, 1.78-7.44 times higher than other fruit vinegar. The OV prepared in this study showed higher quality than the commercial vinegar.
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Affiliation(s)
- Xinhua Liu
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Liangliang Zhang
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Chunxin Cao
- Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Jianfeng Wang
- Xinzhi College, Zhejiang Normal University, Lanxi, China
| | - Xiaoming Sun
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Jianfeng Yuan
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
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Mudd N, Liceaga AM. Caenorhabditis elegans as an in vivo model for food bioactives: A review. Curr Res Food Sci 2022; 5:845-856. [PMID: 35619588 PMCID: PMC9126841 DOI: 10.1016/j.crfs.2022.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 04/19/2022] [Accepted: 05/01/2022] [Indexed: 12/01/2022] Open
Abstract
Caenorhabditis elegans (C. elegans) is being widely explored as an in vivo model to study the effects of food bioactives. These nematodes are largely advantageous over other in vivo models as they are relatively inexpensive, have a short generation time, and have a completely sequenced genome, among other advantages. C. elegans is a commonly used model to study diseases such as Alzheimer's and Parkinson's disease; however, researchers are finding they can also give insight into the health promoting effect of food-derived bioactive compounds. As consumers become more aware of the health benefits of the foods that they consume, the study of bioactive properties of foods and food constituents is becoming an important source of information. This review focuses on the advantages of using C. elegans as a model such as their short lifespans, high level of gene conservation relative to humans, and large number of progenies per reproductive cycle. They are also easily manipulated in order to perform controlled experiments on synchronous populations. Through review of recent literature, it is clear that C. elegans can be used to study a range of food derived compounds such as bioactive peptides, phenolic compounds, carbohydrates, and lipids. This review also provides information on potential challenges associated with working with this nematode. These challenges include the need for a sterile environment, potential inaccuracy when determining if the nematodes are dead, and the simplicity of the organism making it not suitable for all studies. Caenorhabditis elegans is an advantageous in vivo model over other organisms. Bioactivity of food compounds can be determined using Caenorhabditis elegans. Food bioactive compounds can decrease the risk of human disease.
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