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Wang C, Cui Q, Liu Q, Fan Y, Li Q, Zhao M, Zhao L, Zhang J, Rao G. Analysis of heaping-induced decline in olive quality: insights from integrated analysis between phenotypic traits and gene expression profiles. TREE PHYSIOLOGY 2024; 44:tpae066. [PMID: 38861416 DOI: 10.1093/treephys/tpae066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/09/2024] [Accepted: 06/10/2024] [Indexed: 06/13/2024]
Abstract
Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze oil quality parameters. Gas/Liquid Chromatography-Mass Spectrometry (GC/LC-MS) techniques were employed to investigate variations in metabolite contents. Concurrently, the transcriptional profiles of olives during heaping were examined. As piling time progressed, quality indicators declined, and stored fruit were categorized into three groups based on their quality characters: '0 h' belongs to the first category, '8 h' and '24 h' to the second category, and '48 h' and '72 h' to the third category. Metabolite changes were consistent with the expression patterns of genes related to their synthesis pathways. Additionally, ethylene was identified as a crucial factor influencing fruit senescence. These findings establish a foundation for further research on olive deterioration after harvesting and offer insights for optimizing olive oil production.
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Affiliation(s)
- Chenhe Wang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qizhen Cui
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qingqing Liu
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Yutong Fan
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qiaohua Li
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Min Zhao
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Liangmei Zhao
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Jianguo Zhang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
| | - Guodong Rao
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
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Rizwan K, Majeed I, Bilal M, Rasheed T, Shakeel A, Iqbal S. Phytochemistry and Diverse Pharmacology of Genus Mimosa: A Review. Biomolecules 2022; 12:biom12010083. [PMID: 35053231 PMCID: PMC8773851 DOI: 10.3390/biom12010083] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 12/25/2022] Open
Abstract
The genus Mimosa belongs to the Fabaceae family and comprises almost 400 species of herbs, shrubs and ornamental trees. The genus Mimosa is found all over the tropics and subtropics of Asia, Africa, South America, North America and Australia. Traditionally, this genus has been popular for the treatment of jaundice, diarrhea, fever, toothache, wound healing, asthma, leprosy, vaginal and urinary complaints, skin diseases, piles, gastrointestinal disorders, small pox, hepatitis, tumor, HIV, ulcers and ringworm. The review covered literature available from 1959 to 2020 collected from books, scientific journals and electronic searches, such as Science Direct, Web of Science and Google scholar. Various keywords, such as Mimosa, secondary metabolites, medicines, phytochemicals and pharmacological values, were used for the data search. The Mimosa species are acknowledged to be an essential source of secondary metabolites with a wide-ranging biological functions, and up until now, 145 compounds have been isolated from this genus. Pharmacological studies showed that isolated compounds possess significant potential, such as antiprotozoal, antimicrobial, antiviral, antioxidant, and antiproliferative as well as cytotoxic activities. Alkaloids, chalcones, flavonoids, indoles, terpenes, terpenoids, saponins, steroids, amino acids, glycosides, flavanols, phenols, lignoids, polysaccharides, lignins, salts and fatty esters have been isolated from this genus. This review focused on the medicinal aspects of the Mimosa species and may provide a comprehensive understanding of the prospective of this genus as a foundation of medicine, supplement and nourishment. The plants of this genus could be a potential source of medicines in the near future.
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Affiliation(s)
- Komal Rizwan
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan
- Correspondence: (K.R.); (A.S.)
| | - Ismat Majeed
- Department of Chemistry, Government College Women University, Faisalabad 38000, Pakistan;
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China;
| | - Tahir Rasheed
- Interdisciplinary Research Center for Advanced Materials, King Fahd University of Petroleum and Minerals (KFUPM), Dhahran 31261, Saudi Arabia;
| | - Ahmad Shakeel
- Department of Hydraulic Engineering, Faculty of Civil Engineering and Geosciences, Delft University of Technology, Stevinweg 1, 2628 CN Delft, The Netherlands
- Correspondence: (K.R.); (A.S.)
| | - Shahid Iqbal
- Department of Chemistry, School of Natural Sciences (SNS), National University of Science and Technology (NUST), H-12, Islamabad 46000, Pakistan;
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Subias-Gusils A, Álvarez-Monell A, Boqué N, Caimari A, Del Bas JM, Mariné-Casadó R, Solanas M, Escorihuela RM. Behavioral and Metabolic Effects of a Calorie-Restricted Cafeteria Diet and Oleuropein Supplementation in Obese Male Rats. Nutrients 2021; 13:nu13124474. [PMID: 34960026 PMCID: PMC8704884 DOI: 10.3390/nu13124474] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/09/2021] [Accepted: 12/12/2021] [Indexed: 02/07/2023] Open
Abstract
Diet-induced obesity models are widely used to investigate dietary interventions for treating obesity. This study was aimed to test whether a dietary intervention based on a calorie-restricted cafeteria diet (CAF-R) and a polyphenolic compound (Oleuropein, OLE) supplementation modified sucrose intake, preference, and taste reactivity in cafeteria diet (CAF)-induced obese rats. CAF diet consists of high-energy, highly palatable human foods. Male rats fed standard chow (STD) or CAF diet were compared with obese rats fed CAF-R diet, alone or supplemented with an olive tree leaves extract (25 mg/kg*day) containing a 20.1% of OLE (CAF-RO). Biometric, food consumption, and serum parameters were measured. CAF diet increased body weight, food and energy consumption and obesity-associated metabolic parameters. CAF-R and CAF-RO diets significantly attenuated body weight gain and BMI, diminished food and energy intake and improved biochemical parameters such as triacylglycerides and insulin resistance which did not differ between CAF-RO and STD groups. The three cafeteria groups diminished sucrose intake and preference compared to STD group. CAF-RO also diminished the hedonic responses for the high sucrose concentrations compared with the other groups. These results indicate that CAF-R diet may be an efficient strategy to restore obesity-associated alterations, whilst OLE supplementation seems to have an additional beneficial effect on sweet taste function.
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Affiliation(s)
- Alex Subias-Gusils
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Departament de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Adam Álvarez-Monell
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
| | - Noemí Boqué
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Antoni Caimari
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
- Eurecat, Centre Tecnològic de Catalunya, Biotechnology Area and Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Josep M. Del Bas
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Roger Mariné-Casadó
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain; (N.B.); (A.C.); (J.M.D.B.); (R.M.-C.)
| | - Montserrat Solanas
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
| | - Rosa M. Escorihuela
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (A.S.-G.); (A.Á.-M.)
- Departament de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
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Aliyari MA, Rezaei K. Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product. Life (Basel) 2021; 11:life11090974. [PMID: 34575123 PMCID: PMC8471335 DOI: 10.3390/life11090974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/09/2021] [Accepted: 09/12/2021] [Indexed: 01/18/2023] Open
Abstract
French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.
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Omagari K, Koba C, Nagata A, Ngo LCT, Yamasaki M, Fukuda A, Yuasa M, Suruga K, Inada N, Ichimura-Shimizu M, Tsuneyama K. Olive leaf powder prevents nonalcoholic steatohepatitis in Sprague–Dawley rats fed a high-fat and high-cholesterol diet. CLINICAL NUTRITION OPEN SCIENCE 2021. [DOI: 10.1016/j.nutos.2021.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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