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Zhang AA, Xie L, Wang QH, Xu MQ, Pan Y, Zheng ZA, Lv WQ, Xiao HW. Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism. Food Chem 2024; 442:138489. [PMID: 38278104 DOI: 10.1016/j.foodchem.2024.138489] [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: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Ming-Qiang Xu
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Yan Pan
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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2
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Chen K, Jiang J, Tian R, Kuang Y, Wu K, Xiao M, Liu Y, Qian H, Jiang F. Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on 'Kyoho' grapes. Int J Biol Macromol 2024; 258:128836. [PMID: 38104683 DOI: 10.1016/j.ijbiomac.2023.128836] [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: 09/15/2023] [Revised: 12/10/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The strategy of emulsion coating was used for grape preservation. Camellia oil (CO) was incorporated with KGM/curdlan (KC) to fabricate KC-CO emulsion systems. KC-CO emulsions were analyzed by droplet size distribution and confocal laser scanning microscopy (CLSM), and KC-CO films were investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), mechanical properties, dissolution, gas permeability, water contact angle (WCA). KC-CO coating was used for preservation of 'Kyoho' grapes. The results indicated that the addition of CO had a positive effect on KC system. CO could form a uniform emulsion with KC, and the droplets were evenly dispersed in the KC matrix. KC-CO films displayed a continuous microstructure, and elongation at break (EAB) was improved, while tensile strength decreased. The dissolution, water vapor permeability (WVP), and WCA were significantly enhanced, while the permeability of oxygen and carbon dioxide exhibited no advantage compared with KC film. KC-CO-10 possessed optimal properties and was selected as an emulsion coating for preservation. The results suggested that KC-CO-10 significantly maintained the appearance, total solid and acid content of 'Kyoho' grapes, and delayed the weight loss and firmness decrease. This study contributed to the understanding of polysaccharide-lipid emulsion system and the applications.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Yi Liu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Hong Qian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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Hu Z, Liu J, Xu H, Tian L, Liu D. Exploring the mechanism of Lycium barbarum fruit cell wall polysaccharide remodeling reveals potential pectin accumulation contributors. Int J Biol Macromol 2024; 258:128958. [PMID: 38154707 DOI: 10.1016/j.ijbiomac.2023.128958] [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: 07/25/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 12/30/2023]
Abstract
The level of polysaccharides in the mature Lycium barbarum fruit (LBF) cell wall depends on their metabolism, trafficking, and reassembly within the cell. In this study, we examined the composition, content, and ultrastructure of the cell wall polysaccharides of LBF during maturation, and further analyzed cell wall polysaccharide remodeling using isotope tagging with relative and absolute quantification (iTRAQ)-based proteomics. The results showed that the contents of cellulose and hemicellulose tended to increase in the pre-maturation stage and decrease in the later stage, while pectin level increased before fruit maturing. The differential expression of the 54 proteins involved in the metabolic pathways for glucose, fructose, galactose, galacturonic acid and arabinose was found to be responsible for these alterations. The work provides a biological framework for the reorganization of polysaccharides in the LBF cell wall, and supports the hypothesis that pectic polysaccharide glycosyl donors come from starch, cellulose, hemicellulose and isomorphic pectin.
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Affiliation(s)
- Ziying Hu
- School of Food Science and Technology, Ningxia University, 750021 Yinchuan, China
| | - Jun Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China.
| | - Hao Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lingli Tian
- School of Food Science and Technology, Ningxia University, 750021 Yinchuan, China
| | - Dunhua Liu
- School of Food Science and Technology, Ningxia University, 750021 Yinchuan, China.
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Ma R, Zhang M, Yang X, Guo J, Fan Y. Transcriptome analysis reveals genes related to the synthesis and metabolism of cell wall polysaccharides in goji berry (Lycium barbarum L.) from various regions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7050-7060. [PMID: 37340801 DOI: 10.1002/jsfa.12791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/06/2023] [Accepted: 06/14/2023] [Indexed: 06/22/2023]
Abstract
BACKGROUND In goji berries (Lycium barbarum L.), the cell wall properties and ripening environment affect fruit quality and their economic benefits. However, the mechanism underlying the cell wall remains to be fully elucidated. RESULTS The results showed that total sugar content was higher in Qinghai berries (13.87%, P < 0.01), whereas cellulose content peaked in Zhongning berries (28%, P < 0.05). Arabinose, galactose, and galacturonic acid were the principal components of the cell wall polysaccharides in goji berries. Among them, the content of galactose in Zhongning was significantly the highest (P < 0.05). Interestingly, we found that highly expressed β-glucosidase and lowly expressed endoglucanase led to cellulose accumulation by RNA-sequencing analysis. The expression analysis results suggested that pectate lyase and pectinesterase enzymes could be major factors related to higher galactose and galacturonic acid contents in Zhongning compared to in Qinghai and Gansu. The starch and sucrose metabolism pathway, pentose and glucuronate interconversions pathway, and galactose metabolism pathway played a significant role in cell wall polysaccharide synthesis and metabolism. CONCLUSION In the present study, we aimed to provide some insights into the cell wall on polysaccharide composition, structural features, and gene analysis in goji berries from Zhongning, Qinghai, and Gansu in China. These results might help to clarify the molecular function of the major genes in the cell wall polysaccharides of goji berries and provide a solid foundation for further study. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ruixue Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Meng Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Xiaohua Yang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jia Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yanli Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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Önder S, Tonguç M, Önder D, Erbaş S, Mutlucan M. Dynamic changes occur in the cell wall composition and related enzyme activities during flower development in Rosa damascena. FRONTIERS IN PLANT SCIENCE 2023; 14:1120098. [PMID: 37588417 PMCID: PMC10425964 DOI: 10.3389/fpls.2023.1120098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 07/10/2023] [Indexed: 08/18/2023]
Abstract
The flowering period of oil-bearing rose is short and many physiological processes occur during flower development. Changes in the cell wall composition and associated enzyme activities are important as they allow cells to divide, differentiate and grow. In the present study, changes in seven cell wall components and six cell wall-related enzyme activities at five flower development stages were investigated and the relationships between these parameters and flowering were examined. Ash content did not change between stages I to II but decreased at later stages. Neutral detergent fiber (NDF), acid detergent fiber (ADF) and hemicellulose contents increased after stage I but did not change significantly at the other developmental periods. Total pectin content increased throughout flower development. An "increase-decrease" trend was observed in total cellulose content and a "decrease-increase" pattern in uronic acid content. The activities of both glycosidases (β-galactosidase, β-glucosidase and endoglucanase) and pectinases (pectin lyase, pectin methyl esterase and polygalacturonase) increased until stage IV and decreased significantly at stage V of flower development. Correlation analysis revealed 14 positive and one negative correlation with the studied parameters. Cell wall enzymes showed positive correlations with each other. Principal component analysis (PCA) showed that ADF, NDF and cellulose content were significantly altered at stage II of flower development, and significant changes occurred in all cell wall enzyme activities between stages III and V. Overall, blooming is correlated closely with increased pectin and decreased cellulose contents, and changes in cell wall glucosidase and pectin hydrolysis enzyme activities. These results show that cell wall modifying enzymes are part of the flower development process in oil-bearing rose. Therefore, remodeling of cell wall components in petals is a process of flower development.
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Affiliation(s)
- Sercan Önder
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Muhammet Tonguç
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Damla Önder
- Department of Biology, Faculty of Arts and Sciences, Suleyman Demirel University, Isparta, Türkiye
| | - Sabri Erbaş
- Department of Field Crops, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Murat Mutlucan
- Department of Field Crops, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Türkiye
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Ling L, Luo H, Zhao Y, Yang C, Cheng W, Pang M. Fungal pathogens causing postharvest fruit rot of wolfberry and inhibitory effect of 2,3-butanedione. Front Microbiol 2023; 13:1068144. [PMID: 36704548 PMCID: PMC9871540 DOI: 10.3389/fmicb.2022.1068144] [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: 10/12/2022] [Accepted: 12/20/2022] [Indexed: 01/12/2023] Open
Abstract
Fungal pathogen contamination is one of the most important factors affecting the postharvest quality and shelf life of wolfberry fruits. Therefore, the prevention and control of fungal pathogens that cause fruit rot has become particularly important. Volatile antifungal agents of biological origin have broad application prospects. They may be safer and more efficient than traditional physical and chemical methods. Four pathogenic fungi were isolated and purified from rotting wolfberry. These pathogenic fungi were determined to be Mucor circinelloides LB1, Fusarium arcuatisporum LB5, Alternaria iridiaustralis LB7, and Colletotrichum fioriniae LB8. In vitro fumigation experiments showed that 2,3-butanedione can effectively inhibit the mycelial growth, spore germination, and sporulation ability of pathogenic fungi. The scanning electron microscope (SEM) showed morphological changes in hyphae. Propidium iodide (PI) Staining and leakage of 260 and 280 nm-absorbing increased, suggesting damage to cell membranes. Furthermore, 2,3-butanedione was found to significantly improve fruit firmness, soluble solid, total phenol, flavonoid, and soluble sugar content, as well as higher SOD enzyme activity and lower PPO and POD enzyme activity in the treated fruit, indicating that 2,3-butanedione can effectively reduce the adverse effects of pathogenic fungi in wolfberry. Based on these results, we conclude that 2,3-butanedione is effective against infection by pathogenic fungi in post-harvest wolfberry. 2,3-butanedione should be considered a viable substitute for conventional fungicides that are currently used to control rot in wolfberry.
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Affiliation(s)
- Lijun Ling
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China.,New Rural Development Research Institute, Northwest Normal University, Lanzhou, China
| | - Hong Luo
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Yunhua Zhao
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Caiyun Yang
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Wenting Cheng
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Mingmei Pang
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
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Hu Z, Ma Y, Liu J, Fan Y, Zheng A, Gao P, Wang L, Liu D. Assessment of the Bioaccessibility of Carotenoids in Goji Berry ( Lycium barbarum L.) in Three Forms: In Vitro Digestion Model and Metabolomics Approach. Foods 2022; 11:foods11223731. [PMID: 36429323 PMCID: PMC9689010 DOI: 10.3390/foods11223731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/07/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non−targeted metabolomics approach. The dried LBL (DRI), LBL in water (WAT), and LBL in “Baijiu” (WIN) were used to recreate the three regularly chosen types of utilization, and the in vitro digestion model showed that the bioaccessibility of the carotenoids increased significantly from the oral to the gastric and intestinal phase (p < 0.05). The bioaccessibility of LBL carotenoids was the most elevated for DRI (at 28.2%), followed by WIN and WAT (at 24.9% and 20.3%, respectively). Among the three carotenoids, zeaxanthin dipalmitate showed the highest bioaccessibility (51.8−57.1%), followed by β−carotene (51.1−55.6%) and zeaxanthin (45.2−56.3%). However, the zeaxanthin from DRI exhibited significantly higher bioaccessibility (up to 58.3%) than WAT and WIN in both the gastric and intestinal phases (p < 0.05). Results of antioxidant activity tests based on DPPH, FRAP, and ABTS showed that the addition of lipids improved the bioaccessibility of the carotenoids. (p < 0.05).
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Affiliation(s)
- Ziying Hu
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
- National Key Laboratory for Market Supervision of Quality and Safety of Goji Berry & Wine, Yinchuan 750021, China
| | - Yanan Ma
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Jun Liu
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Yijun Fan
- School of Statistics, University of International Business and Economics, Beijing 100029, China
| | - Anran Zheng
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Pengyan Gao
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Liang Wang
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Dunhua Liu
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
- National Key Laboratory for Market Supervision of Quality and Safety of Goji Berry & Wine, Yinchuan 750021, China
- School of Agriculture, Ningxia University, Yinchuan 750021, China
- Correspondence: ; Tel.: +86-13995288707
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Liu J, Ma Q, Liu D, Meng C, Hu Z, Ma L. Identification of the cell wall proteins associated with the softening of Lycium barbarum L. fruit by using iTRAQ technology. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 4:100110. [PMID: 35586663 PMCID: PMC9108469 DOI: 10.1016/j.fochms.2022.100110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 11/25/2022]
Abstract
This was the first proteomic study on the cell walls of Lycium barbarum L. during fruit softening. A total of 258 differentially expressed proteins (DEPs) from the cell walls were identified between pre- and post-climacteric stages. Softening of Lycium barbarum L. fruit was accompanied by degradation of cell wall materials. DEPs promote cell wall polysaccharide degradation by driving energy metabolism.
Excessive softening of Lycium barbarum L. (LBL) fruit can limit the storage and transportation of fresh fruit. To better understand the underlying molecular mechanisms of fruit softening in LBL, changes in the pre-climacteric (S1) and post-climacteric (S2) proteomes were investigated by iTRAQ methods. The 14-fold reduction in S2 fruit firmness compared to S1 was accompanied by increased espiratory intensity and degradation of cell wall components. A total of 258 differentially expressed proteins (DEPs) were identified, which were mainly associated with photosynthesis, carbohydrate, amino acids and fatty acids metabolism. From the functional proteomic analysis, enhanced energy metabolisms, such as glycolysis/gluconeogenesis and citrate cycle (TCA cycle) contributed to cell wall degradation and conversion to substrates for respiratory metabolism, leading to fruit softening. These findings have provided new insights into the molecular pathways associated with fruit softening in LBL and the bioinformatics analyses provided insightful information for further transcriptional studies.
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Zhao X, Zhang X, Liu J, Li D, Tao Y, Tian Y, Li P, Sun S, Liu D. Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of
Lycium barbarum
L. by a proteomic approach. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaolu Zhao
- School of Food & Wine Ningxia University Yinchuan 750021 China
| | - Xikang Zhang
- School of Agriculture Ningxia University Yinchuan 750021 China
| | - Jun Liu
- School of Agriculture Ningxia University Yinchuan 750021 China
| | - Dongdong Li
- School of Agriculture Ningxia University Yinchuan 750021 China
| | - Yingmei Tao
- School of Agriculture Ningxia University Yinchuan 750021 China
| | - Yutan Tian
- School of Food & Wine Ningxia University Yinchuan 750021 China
| | - Peipei Li
- School of Food & Wine Ningxia University Yinchuan 750021 China
| | - Shaoyi Sun
- School of Food & Wine Ningxia University Yinchuan 750021 China
| | - Dunhua Liu
- School of Food & Wine Ningxia University Yinchuan 750021 China
- School of Agriculture Ningxia University Yinchuan 750021 China
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Niu J, Sun Z, Shi Y, Huang K, Zhong Y, Chen J, Chen J, Luan M. Comparative Analysis of Akebia trifoliata Fruit Softening at Different Flesh Ripening Stages Using Tandem Mass Tag Technology. Front Nutr 2021; 8:684271. [PMID: 34291071 PMCID: PMC8287030 DOI: 10.3389/fnut.2021.684271] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Accepted: 05/26/2021] [Indexed: 11/13/2022] Open
Abstract
Owing to its medicinal and high nutritional values, Akebia trifoliata can be considered as a new type of medicinal and edible homologous resources, and it has begun to be widely cultivated in many areas of China. Over-softening of fruit would affect the sensorial quality, utilization rate, and consumer acceptance of the fruit postharvest. However, fruit softening has not been characterized and the molecular mechanism underlying A. trifoliata fruit softening during ripening remains unclear. A comparative proteomic analysis was performed on the fruit at three developmental stages using tandem mass tag technology. In total, 2,839 proteins and 302 differentially abundant proteins (DAPs) were identified. Bioinformatics analysis indicated that most DAPs were implicated in oxidoreductase activity, protein domain-specific binding and pyruvate metabolism. Moreover, 29 DAPs associated with cell wall metabolism, plant hormone, and stress and defense response pathways were validated using quantitative PCR. Notably, pectinesterase, pectate lyase, and β-galactosidase, which are involved in cell wall degradation, as well as gibberellin regulated protein, cysteine protease, thaumatin-like protein and heat shock proteins which is involved in plant hormone, and stress and defense response, were significantly up-regulated in softening fruit compared with the levels in non-softening fruit. This indicated that they might play key roles in A. trifoliata fruit softening. Our findings will provide new insights into potential genes influencing fruit softening traits of A. trifoliata, which will help to develop strategies to improve fruit quality and reduce softening-related losses.
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Affiliation(s)
- Juan Niu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Zhimin Sun
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Yaliang Shi
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Kunyong Huang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Yicheng Zhong
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Jing Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Jianhua Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
| | - Mingbao Luan
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Changsha, China
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