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Wu W, Han Y, Niu B, Yang B, Liu R, Fang X, Chen H, Xiao S, Farag MA, Zheng S, Xiao J, Chen H, Gao H. Recent advances in Zizania latifolia: A comprehensive review on phytochemical, health benefits and applications that maximize its value. Crit Rev Food Sci Nutr 2024; 64:7535-7549. [PMID: 36908217 DOI: 10.1080/10408398.2023.2186125] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Zizania latifolia is an aquatic and medicinal plant with a long history of development in China and the East Asian region. The smut fungus "Ustilago esculenta" parasitizes Z. latifolia and induces culm expansion to form a vegetable named Jiaobai, which has a unique taste and nutritional attributes. However, the postharvest quality of water bamboo shoots is still a big challenge for farmers and merchants. This paper traced the origin, development process, and morphological characteristics of Z. latifolia. Subsequently, the compilation of the primary nutrients and bioactive substances are presented in context to their effects on ecology a postharvest storage and preservation methods. Furthermore, the industrial, environmental, and material science applications of Z. latifolia in the fields of industry were discussed. Finally, the primary objective of the review proposes future directions for research to support the development of Z. latifolia industry and aid in maximizing its value. To sum up, Z. latifolia, aside from its potential as material it can be utilized to make different productions and improve the existing applications. This paper provides an emerging strategy for researchers undertaking Z. latifolia.
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Affiliation(s)
- Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yanchao Han
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ben Niu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Baiqi Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ruiling Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xiangjun Fang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Huizhi Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Shangyue Xiao
- Department of Analytical Chemistry and Food Science, University of Vigo, Vigo, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Shiqi Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, University of Vigo, Vigo, Spain
| | - Hangjun Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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Li Y, Hu C, Song R, Yin Z, Wang L, Shi L, Li W, Zheng Z, Yang M. The Difference in Diversity between Endophytic Microorganisms in White and Grey Zizania latifolia. J Fungi (Basel) 2023; 9:1067. [PMID: 37998872 PMCID: PMC10672487 DOI: 10.3390/jof9111067] [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: 09/12/2023] [Revised: 10/19/2023] [Accepted: 10/27/2023] [Indexed: 11/25/2023] Open
Abstract
The Zizania latifolia is usually infected by the obligate parasitic fungus Ustilago esculenta to form an edible fleshy stem which is an aquatic vegetable called Jiaobai in China. The infection by the teliospore (T) strain of U. esculenta induces Z. latifolia forming gray fleshy stems, while the mycelia-teliospore (MT) strain of U. esculenta induces white fleshy stems which are more suitable for edibility than gray fleshy stems. The mechanism of this phenomenon is still largely unknown. One of the possible causes is the diversity of endophytic microbial communities between these two fleshy stems. Therefore, we utilized fungal ITS1 and bacterial 16S rDNA amplicon sequencing to investigate the diversity of endophytic microbial communities in the two different fleshy stems of Z. latifolia. The results revealed that the α diversity and richness of endophytic fungi in white Z. latifolia were significantly greater than in gray Z. latifolia. The dominant fungal genus in both fleshy stems was U. esculenta, which accounted for over 90% of the endophytic fungi. The community composition of endophytic fungi in gray and white Z. latifolia was different except for U. esculenta, and a negative correlation was observed between U. esculenta and other endophytic fungi. In addition, the dominant bacterial genus in gray Z. latifolia was Alcaligenaceae which is also negatively correlated with other bacterium communities. Additionally, the co-occurrence network of white Z. latifolia was found to have a stronger scale, connectivity, and complexity compared to that of gray Z. latifolia. And the detected beneficial bacteria and pathogens in the stems of Z. latifolia potentially compete for resources. Furthermore, the function of endophytic bacteria is more abundant than endophytic fungi in Z. latifolia. This research investigated the correlation between the development of Z. latifolia fleshy stems and endophytic microbial communities. Our findings indicate that the composition of endophytic microbial communities is closely related to the type of Z. latifolia fleshy stems. This research also suggests the potential utilization of specific microbial communities to enhance the growth and development of Z. latifolia, thereby contributing to the breeding of Z. latifolia.
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Affiliation(s)
- Yipeng Li
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
| | - Cailin Hu
- College of Plant Protection, Hunan Agricultural University, Changsha 410128, China; (C.H.); (Z.Y.); (W.L.)
| | - Ruiqi Song
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
| | - Zhihui Yin
- College of Plant Protection, Hunan Agricultural University, Changsha 410128, China; (C.H.); (Z.Y.); (W.L.)
| | - Lingyun Wang
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
| | - Lin Shi
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
| | - Wei Li
- College of Plant Protection, Hunan Agricultural University, Changsha 410128, China; (C.H.); (Z.Y.); (W.L.)
| | - Zhaisheng Zheng
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
| | - Mengfei Yang
- Zhejiang Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China; (Y.L.); (R.S.); (L.W.); (L.S.)
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Yang B, Han Y, Wu W, Fang X, Chen H, Gao H. Impact of melatonin application on lignification in water bamboo shoot during storage. Food Chem X 2022; 13:100254. [PMID: 35499012 PMCID: PMC9040011 DOI: 10.1016/j.fochx.2022.100254] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 01/29/2023] Open
Abstract
Melatonin (MT) delayed water bamboo shoot lignification and hardness. MT treatment decreased the lignin biosynthesis through reducing enzyme activity. MT treatment inhibited the expression of lignin biosynthesis related genes.
Melatonin, a crucial bioactive molecule, involved in several physiological processes in plants. This study investigated the effects of melatonin (MT) treatment on lignification, including firmness, lignin, lignified-enzyme activities, the expression patterns of genes encoding corresponding enzymes and transcription factors in water bamboo shoot during storage for 8 days. MT treatment decreased the firmness and content of lignin. It inhibited the degradation of total phenols and ascorbic acid and delayed the lignin biosynthesis, via reducing the activities of phenylalanine ammonia-lyse cinnamyl alcohol dehydrogenase and peroxidase, as well as lignin biosynthesis-related genes expression levels. Transcription factors of ZlNAC1, ZlNAC2, ZlNAC3 and ZlNAC4 from NAC family and ZlMYB1 and ZlMYB2 from MYB family were increased in water bamboo shoot after harvest and MT-treated markedly reduced their expression. Therefore, our findings supply a fundamental understanding of MT treatment suppression of lignification and establish a foundation for further research on transcriptional regulation.
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Affiliation(s)
- Baiqi Yang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Yanchao Han
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
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Zizania latifolia Cell Wall Polysaccharide Metabolism and Changes of Related Enzyme Activities during Postharvest Storage. Foods 2022; 11:foods11030392. [PMID: 35159542 PMCID: PMC8834342 DOI: 10.3390/foods11030392] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/23/2022] [Accepted: 01/25/2022] [Indexed: 02/06/2023] Open
Abstract
The metabolism of polysaccharides in the Zizania latifolia cell wall helps maintain the postharvest quality during storage. Fresh Z. latifolia was stored at 4 °C and 25 °C to evaluate the hardness, cell wall polysaccharide composition, cell wall structure, active ingredients, and cell wall metabolism-related enzyme activities. The results showed that hardness declined concomitantly with an increase in water-soluble pectin content during storage, as well as with a decrease in propectin and cellulose contents. Correlation analysis showed that lower activities of cell wall-degrading enzymes, such as polygalacturonase, cellulase, and β-galactosidase in Z. latifolia stored at 4 °C, were associated with lighter fiberization and greater hardness, compared with those stored at 25 °C. Additionally, the results of infrared spectroscopy showed that texture softening may be attributed to a decrease in the degree of esterification of water-soluble polysaccharides at 25 °C compared to that at 4 °C.
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