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Fan CY, Yu XF, Liu YJ, Zeng XX, Luo FW, Wang XT, Yang X, Wang XY, Xue X, Yang LJ, Lei T, Jiang MY, Jiang BB, Gao SP, Li X. Methyl jasmonate regulation of pectin polysaccharides in Cosmos bipinnatus roots: A mechanistic insight into alleviating cadmium toxicity. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 345:123503. [PMID: 38331243 DOI: 10.1016/j.envpol.2024.123503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/16/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Methyl jasmonate (MeJA), a crucial phytohormone, which plays an important role in resistance to Cadmium (Cd) stress. The cell wall (CW) of root system is the main location of Cd and plays a key role in resistance to Cd toxicity. However, the mechanism effect of MeJA on the CW composition and Cd accumulation remain unclear. In this study, the contribution of MeJA in regulating CW structure, pectin composition and Cd accumulation was investigated in Cosmos bipinnatus. Phenotypic results affirm MeJA's significant role in reducing Cd-induced toxicity in C. bipinnatus. Notably, MeJA exerts a dual impact, reducing Cd uptake in roots while increasing Cd accumulation in the CW, particularly bound to pectin. The molecular structure of pectin, mainly uronic acid (UA), correlates positively with Cd content, consistent in HC1 and cellulose, emphasizing UA as pivotal for Cd binding. Furthermore, MeJA modulates pectin methylesterase (PME) activity under Cd stress, influencing pectin's molecular structure and homogalacturonan (HG) content affecting Cd-binding capacity. Chelate-soluble pectin (CSP) within soluble pectins accumulates a substantial Cd proportion, with MeJA regulating both UA content and the minor component 3-deoxy-oct-2-ulosonic acid (Kdo) in CSP. The study delves into the intricate regulation of pectin monosaccharide composition under Cd stress, revealing insights into the CW's physical defense and Cd binding. In summary, this research provides novel insights into MeJA-specific mechanisms alleviating Cd toxicity in C. bipinnatus, shedding light on complex interactions between MeJA, and Cd accumulation in CW pectin polysaccharide.
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Affiliation(s)
- Chun-Yu Fan
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiao-Fang Yu
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China.
| | - Yu-Jia Liu
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiao-Xuan Zeng
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Fu-Wen Luo
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xian-Tong Wang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xuan Yang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiao-Yu Wang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiao Xue
- Triticeae Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Li-Juan Yang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Ting Lei
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Ming-Yan Jiang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Bei-Bei Jiang
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Su-Ping Gao
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xi Li
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, 611130, China
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Tan X, Cui F, Wang D, Lv X, Li X, Li J. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions. Foods 2023; 13:38. [PMID: 38201066 PMCID: PMC10777956 DOI: 10.3390/foods13010038] [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: 11/30/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xinran Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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