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Labani N, Gbahou F, Lian S, Liu J, Jockers R. 2023 Julius Axelrod Symposium: Plant-Derived Molecules Acting on G Protein-Coupled Receptors. Mol Pharmacol 2024; 105:328-347. [PMID: 38458772 DOI: 10.1124/molpharm.123.000854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/10/2024] Open
Abstract
Plant extracts have played a significant role in traditional medicine for centuries, contributing to improved health and the treatment of various human illnesses. G protein-coupled receptors (GPCRs) are crucial in numerous physiologic functions, and there is growing evidence suggesting their involvement in the therapeutic effects of many plant extracts. In recent years, scientists have identified an expanding number of isolated molecules responsible for the biologic activity of these extracts, with many believed to act on GPCRs. This article critically reviews the evidence supporting the modulation of GPCR function by these plant-derived molecules through direct binding. Structural information is now available for some of these molecules, allowing for a comparison of their binding mode with that of endogenous GPCR ligands. The final section explores future trends and challenges, focusing on the identification of new plant-derived molecules with both orthosteric and allosteric binding modes, as well as innovative strategies for designing GPCR ligands inspired by these plant-derived compounds. In conclusion, plant-derived molecules are anticipated to play an increasingly vital role as therapeutic drugs and serve as templates for drug design. SIGNIFICANCE STATEMENT: This minireview summarizes the most pertinent publications on isolated plant-derived molecules interacting with G protein-coupled receptors (GPCRs) and comments on available structural information on GPCR/plant-derived ligand pairs. Future challenges and trends for the isolation and characterization of plant-derived molecules and drug design are discussed.
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Affiliation(s)
- Nedjma Labani
- Cellular Signaling Laboratory, International Research Center for Sensory Biology and Technology of MOST, Key Laboratory of Molecular Biophysics of Ministry of Education, School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China (N.L., J.L.) and Université Paris Cité, Institut Cochin, INSERM, CNRS, F-75014 PARIS, France (N.L., F.G., S.L., R.J.)
| | - Florence Gbahou
- Cellular Signaling Laboratory, International Research Center for Sensory Biology and Technology of MOST, Key Laboratory of Molecular Biophysics of Ministry of Education, School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China (N.L., J.L.) and Université Paris Cité, Institut Cochin, INSERM, CNRS, F-75014 PARIS, France (N.L., F.G., S.L., R.J.)
| | - Shuangyu Lian
- Cellular Signaling Laboratory, International Research Center for Sensory Biology and Technology of MOST, Key Laboratory of Molecular Biophysics of Ministry of Education, School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China (N.L., J.L.) and Université Paris Cité, Institut Cochin, INSERM, CNRS, F-75014 PARIS, France (N.L., F.G., S.L., R.J.)
| | - Jianfeng Liu
- Cellular Signaling Laboratory, International Research Center for Sensory Biology and Technology of MOST, Key Laboratory of Molecular Biophysics of Ministry of Education, School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China (N.L., J.L.) and Université Paris Cité, Institut Cochin, INSERM, CNRS, F-75014 PARIS, France (N.L., F.G., S.L., R.J.)
| | - Ralf Jockers
- Cellular Signaling Laboratory, International Research Center for Sensory Biology and Technology of MOST, Key Laboratory of Molecular Biophysics of Ministry of Education, School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China (N.L., J.L.) and Université Paris Cité, Institut Cochin, INSERM, CNRS, F-75014 PARIS, France (N.L., F.G., S.L., R.J.)
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Huamán-Castilla NL, Díaz Huamaní KS, Palomino Villegas YC, Allcca-Alca EE, León-Calvo NC, Colque Ayma EJ, Zirena Vilca F, Mariotti-Celis MS. Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves. Foods 2024; 13:265. [PMID: 38254566 PMCID: PMC10814471 DOI: 10.3390/foods13020265] [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: 12/07/2023] [Revised: 01/01/2024] [Accepted: 01/06/2024] [Indexed: 01/24/2024] Open
Abstract
Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0-15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equivalent/g dry weight, as well as lower sugar content (glucose: 3.75 mg/g dry weight, fructose: 5.68 mg/g dry weight) compared to water-glycerol mixtures. Interestingly, ethanol exhibits a higher degree of effectiveness in recovering flavanols, stilbenes and secoiridoids, while glycerol improves the extraction of phenolic acids and flavonols. Therefore, to enhance the efficiency of polyphenol recovery during the PLE process, it is necessary to consider its solvent composition and chemical structure.
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Affiliation(s)
- Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Karla Syndel Díaz Huamaní
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Yolanda Cristina Palomino Villegas
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erik Edwin Allcca-Alca
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Nilton Cesar León-Calvo
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Elvis Jack Colque Ayma
- Laboratorio de Contaminantes Orgánicos y Ambiente, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Moquegua 18001, Peru; (E.J.C.A.); (F.Z.V.)
| | - Franz Zirena Vilca
- Laboratorio de Contaminantes Orgánicos y Ambiente, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Moquegua 18001, Peru; (E.J.C.A.); (F.Z.V.)
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Yang W, Zhang X, Zhang J, Wang G, Liang H, Zhang X, Chingin K, Chen H. Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:845-856. [PMID: 38131280 DOI: 10.1021/acs.jafc.3c05585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The positions of C═C bonds in unsaturated fatty acids (FAs) are one of the main factors determining the quality of food flavor. Herein, we developed an approach for the determination of C═C bonds of FAs by online epoxidation reaction with water dimer radical cations. The limit of detection for octenoic acid isomers was ∼9 μg/L. The positions of C═C bonds in trans-2/3-hexenoic acid, trans-2/3-octenoic acid, oleic acid, linoleic acid, and linolenic acid in black tea or olive oil samples were directly determined by the established method. These results indicate that the established method allows the rapid determination of unsaturated FAs in black tea and olive oil. The advantages of this approach include the analysis speed (∼1 min per sample), simple device, and no need for complex pretreatment. This study not only provides a strategy for the determination of C═C positions but also offers new possibilities for applications in the field of food chemistry.
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Affiliation(s)
- Wenwen Yang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xiaoping Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Jun Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Guoshuan Wang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Hailong Liang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xinglei Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Konstantin Chingin
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
| | - Huanwen Chen
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
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Olmo-Cunillera A, Pérez M, López-Yerena A, Abuhabib MM, Ninot A, Romero-Aroca A, Vallverdú-Queralt A, Maria Lamuela-Raventós R. Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation. Food Chem 2024; 430:137024. [PMID: 37527576 DOI: 10.1016/j.foodchem.2023.137024] [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: 02/25/2023] [Revised: 07/07/2023] [Accepted: 07/25/2023] [Indexed: 08/03/2023]
Abstract
'Corbella' is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about its composition. This is the first work studying the metabolic profile of 'Corbella' olives during early maturation. Olives with a ripening index (RI) < 1 yielded considerably less oil content (<40%) but had more concentration of phenolic compounds (148.41-219.70 mg/kg), carotenoids (9.61-14.94 mg/kg) and squalene (521.41-624.40 mg/kg). Contrarily, the levels of α-tocopherol were higher at the RI of 1.08 and 1.96 (64.57 and 57.75 mg/kg, respectively). The most abundant phenolic compound was oleuropein aglycone (>50% of the phenolic composition), suggesting a high hydrolytic activity of β-glucosidase in the fruit. The antioxidant capacity was barely affected, while oleic/linoleic ratio reached its highest at RI of 1.96. Therefore, olives with an RI below 2 could be good candidates to produce high-quality olive oils with good level of stability.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Maria Pérez
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Anallely López-Yerena
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
| | - Mohamed M Abuhabib
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Agustí Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Anna Vallverdú-Queralt
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Rosa Maria Lamuela-Raventós
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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Infante R, Infante M, Pastore D, Pacifici F, Chiereghin F, Malatesta G, Donadel G, Tesauro M, Della-Morte D. An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties. Int J Mol Sci 2023; 24:17323. [PMID: 38139152 PMCID: PMC10744258 DOI: 10.3390/ijms242417323] [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: 10/30/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Dietary consumption of olive oil represents a key pillar of the Mediterranean diet, which has been shown to exert beneficial effects on human health, such as the prevention of chronic non-communicable diseases like cancers and neurodegenerative diseases, among others. These health benefits are partly mediated by the high-quality extra virgin olive oil (EVOO), which is produced mostly in Mediterranean countries and is directly made from olives, the fruit of the olive tree (Olea europaea L.). Preclinical evidence supports the existence of antioxidant and anti-inflammatory properties exerted by the polyphenol oleocanthal, which belongs to the EVOO minor polar compound subclass of secoiridoids (like oleuropein). This narrative review aims to describe the antioxidant and anti-inflammatory properties of oleocanthal, as well as the potential anticancer and neuroprotective actions of this polyphenol. Based on recent evidence, we also discuss the reasons underlying the need to include the concentrations of oleocanthal and other polyphenols in the EVOO's nutrition facts label. Finally, we report our personal experience in the production of a certified organic EVOO with a "Protected Designation of Origin" (PDO), which was obtained from olives of three different cultivars (Rotondella, Frantoio, and Leccino) harvested in geographical areas located a short distance from one another (villages' names: Gorga and Camella) within the Southern Italy "Cilento, Vallo di Diano and Alburni National Park" of the Campania Region (Province of Salerno, Italy).
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Affiliation(s)
- Raffaele Infante
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Marco Infante
- Section of Diabetes & Metabolic Disorders, UniCamillus, Saint Camillus International University of Health Sciences, 00131 Rome, Italy
| | - Donatella Pastore
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Francesca Pacifici
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - Francesca Chiereghin
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
| | - Gina Malatesta
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - Giulia Donadel
- Department of Clinical Sciences and Translational Medicine, University of Rome Tor Vergata, 00133 Rome, Italy;
| | - Manfredi Tesauro
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
| | - David Della-Morte
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy; (R.I.); (D.P.); (D.D.-M.)
- Department of Systems Medicine, University of Rome Tor Vergata, 00133 Rome, Italy; (F.P.); (G.M.); (M.T.)
- Department of Neurology, Evelyn F. McKnight Brain Institute, University of Miami Miller School of Medicine, Miami, FL 33136, USA
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Camarero MC, Briegas B, Corbacho J, Labrador J, Gomez-Jimenez MC. Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening. PLANTS (BASEL, SWITZERLAND) 2023; 12:3832. [PMID: 38005729 PMCID: PMC10675085 DOI: 10.3390/plants12223832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023]
Abstract
The cultivated olive (Olea europaea L. subsp. europaea var. europaea) is one of the most valuable fruit trees worldwide. However, the hormonal mechanisms underlying the fruit growth and ripening in olives remain largely uncharacterized. In this study, we investigated the physiological and hormonal changes, by ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), as well as the expression patterns of hormone-related genes, using quantitative real-time PCR (qRT-PCR) analysis, during fruit growth and ripening in two olive cultivars, 'Arbequina' and 'Picual', with contrasting fruit size and shape as well as fruit ripening duration. Hormonal profiling revealed that olive fruit growth involves a lowering of auxin (IAA), cytokinin (CKs), and jasmonic acid (JA) levels as well as a rise in salicylic acid (SA) levels from the endocarp lignification to the onset of fruit ripening in both cultivars. During olive fruit ripening, both abscisic acid (ABA) and anthocyanin levels rose, while JA levels fell, and SA levels showed no significant changes in either cultivar. By contrast, differential accumulation patterns of gibberellins (GAs) were found between the two cultivars during olive fruit growth and ripening. GA1 was not detected at either stage of fruit development in 'Arbequina', revealing a specific association between the GA1 and 'Picual', the cultivar with large sized, elongated, and fast-ripening fruit. Moreover, ABA may play a central role in regulating olive fruit ripening through transcriptional regulation of key ABA metabolism genes, whereas the IAA, CK, and GA levels and/or responsiveness differ between olive cultivars during olive fruit ripening. Taken together, the results indicate that the relative absence or presence of endogenous GA1 is associated with differences in fruit morphology and size as well as in the ripening duration in olives. Such detailed knowledge may be of help to design new strategies for effective manipulation of olive fruit size as well as ripening duration.
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Affiliation(s)
| | | | | | | | - Maria C. Gomez-Jimenez
- Laboratory of Plant Physiology, Universidad de Extremadura, Avda de Elvas s/n, 06006 Badajoz, Spain
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Hernández ML, Muñoz-Ocaña C, Posada P, Sicardo MD, Hornero-Méndez D, Gómez-Coca RB, Belaj A, Moreda W, Martínez-Rivas JM. Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15701-15712. [PMID: 37815987 PMCID: PMC10723762 DOI: 10.1021/acs.jafc.3c05322] [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: 07/31/2023] [Revised: 09/12/2023] [Accepted: 09/25/2023] [Indexed: 10/12/2023]
Abstract
The release of new olive cultivars with an increased squalene content in their virgin olive oil is considered an important target in olive breeding programs. In this work, the variability of the squalene content in a core collection of 36 olive cultivars was first studied, revealing two olive cultivars, 'Dokkar' and 'Klon-14', with extremely low and high squalene contents in their oils, respectively. Next, four cDNA sequences encoding squalene synthases (SQS) were cloned from olive. Sequence analysis and functional expression in bacteria confirmed that they encode squalene synthases. Transcriptional analysis in distinct olive tissues and cultivars indicated that expression levels of these four SQS genes are spatially and temporally regulated in a cultivar-dependent manner and pointed to OeSQS2 as the gene mainly involved in squalene biosynthesis in olive mesocarp and, therefore, in the olive oil. In addition, the biosynthesis of squalene appears to be transcriptionally regulated in water-stressed olive mesocarp.
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Affiliation(s)
- M. Luisa Hernández
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Cristina Muñoz-Ocaña
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Pilar Posada
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - M. Dolores Sicardo
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Dámaso Hornero-Méndez
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Raquel B. Gómez-Coca
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Angjelina Belaj
- IFAPA
Centro Alameda del Obispo, Avda. Menéndez Pidal s/n, 14080 Córdoba, Spain
| | - Wenceslao Moreda
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - José M. Martínez-Rivas
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
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8
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Asadi A, Shariati V, Mousavi S, Mariotti R, Hosseini Mazinani M. Meta-analysis of transcriptome reveals key genes relating to oil quality in olive. BMC Genomics 2023; 24:566. [PMID: 37740234 PMCID: PMC10517554 DOI: 10.1186/s12864-023-09673-y] [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: 02/15/2023] [Accepted: 09/12/2023] [Indexed: 09/24/2023] Open
Abstract
BACKGROUND Olive oil contains monounsaturated oleic acid up to 83% and phenolic compounds, making it an excellent source of fat. Due to its economic importance, the quantity and quality of olive oil should be improved in parallel with international standards. In this study, we analyzed the raw RNA-seq data with a meta-analysis approach to identify important genes and their metabolic pathways involved in olive oil quality. RESULTS A deep search of RNA-seq published data shed light on thirty-nine experiments associated with the olive transcriptome, four of these proved to be ideal for meta-analysis. Meta-analysis confirmed the genes identified in previous studies and released new genes, which were not identified before. According to the IDR index, the meta-analysis had good power to identify new differentially expressed genes. The key genes were investigated in the metabolic pathways and were grouped into four classes based on the biosynthetic cycle of fatty acids and factors that affect oil quality. Galactose metabolism, glycolysis pathway, pyruvate metabolism, fatty acid biosynthesis, glycerolipid metabolism, and terpenoid backbone biosynthesis were the main pathways in olive oil quality. In galactose metabolism, raffinose is a suitable source of carbon along with other available sources for carbon in fruit development. The results showed that the biosynthesis of acetyl-CoA in glycolysis and pyruvate metabolism is a stable pathway to begin the biosynthesis of fatty acids. Key genes in oleic acid production as an indicator of oil quality and critical genes that played an important role in production of triacylglycerols were identified in different developmental stages. In the minor compound, the terpenoid backbone biosynthesis was investigated and important enzymes were identified as an interconnected network that produces important precursors for the synthesis of a monoterpene, diterpene, triterpene, tetraterpene, and sesquiterpene biosynthesis. CONCLUSIONS The results of the current investigation can produce functional data related to the quality of olive oil and would be a useful step in reducing the time of cultivar screening by developing gene specific markers in olive breeding programs, releasing also new genes that could be applied in the genome editing approach.
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Affiliation(s)
- AliAkbar Asadi
- National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrak-e Pajoohesh, Km 15, Tehran - Karaj Highway, PO Box 14965161, Tehran, Iran
| | - Vahid Shariati
- National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrak-e Pajoohesh, Km 15, Tehran - Karaj Highway, PO Box 14965161, Tehran, Iran.
| | - Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128, Perugia, Italy
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128, Perugia, Italy
| | - Mehdi Hosseini Mazinani
- National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrak-e Pajoohesh, Km 15, Tehran - Karaj Highway, PO Box 14965161, Tehran, Iran.
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9
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Rivas-Garcia L, Navarro-Hortal MD, Romero-Marquez JM, Llopis J, Forbes-Hernández TY, Xiao J, Quiles JL, Sanchez-Gonzalez C. Valorization of Olea europaea and olive oil processing by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:193-212. [PMID: 37898540 DOI: 10.1016/bs.afnr.2023.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Olive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their antioxidant and inflammatory properties. Thus, olives, olive-derived products, and subproducts of the olive industry have gained popularity in recent years due to their potential health benefits and their use in traditional medicine. The present chapter summarizes the main applications of Olea europaea and olive oil processing by-products as therapeutic agents against cancer, cardiovascular diseases, and antimicrobial agents.
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Affiliation(s)
- Lorenzo Rivas-Garcia
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain.
| | - Maria D Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain
| | - Jose M Romero-Marquez
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain
| | - Juan Llopis
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain
| | - Tamara Y Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense E, Spain
| | - Jose L Quiles
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Cristina Sanchez-Gonzalez
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain
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10
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Yan B, Haiyang Zhang, Li H, Gao Y, Wei Y, Chang C, Zhang L, Li Z, Zhu L, Xu J. Molecular regulation of lipid metabolism in Suaeda salsa. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 201:107894. [PMID: 37482030 DOI: 10.1016/j.plaphy.2023.107894] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Suaeda salsa is remarkable for its high oil content and abundant unsaturated fatty acids. In this study, the regulatory networks on fatty acid and lipid metabolism were constructed by combining the de novo transcriptome and lipidome data. Differentially expressed genes (DEGs) associated with lipids biosynthesis pathways were identified in the S. salsa transcriptome. DEGs involved in fatty acid and glycerolipids were generally up-regulated in leaf tissues. DEGs for TAG assembly were enriched in developing seeds, while DEGs in phospholipid metabolic pathways were enriched in root tissues. Polar lipids were extracted from S. salsa tissues and analyzed by lipidomics. The proportion of galactolipid MGDG was the highest in S. salsa leaves. The molar percentage of PG was high in the developing seeds, and the other main phospholipids had higher molar percentage in roots of S. salsa. The predominant C36:6 molecular species indicates that S. salsa is a typical 18:3 plant. The combined transcriptomic and lipidomic data revealed that different tissues of S. salsa were featured with DEGs associated with specific lipid metabolic pathways, therefore, represented unique lipid profiles. This study will be helpful on understanding lipid metabolism pathway and exploring the key genes involved in lipid synthesis in S. salsa.
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Affiliation(s)
- Bowei Yan
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China; Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme, Institute of Industrial Crops, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Haiyang Zhang
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Huixin Li
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Yuqiao Gao
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Yulei Wei
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Chuanyi Chang
- Harbin Academy of Agricultural Science, Harbin, 150028, China
| | - Liguo Zhang
- Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme, Institute of Industrial Crops, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Zuotong Li
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Lei Zhu
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China.
| | - Jingyu Xu
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319, China.
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11
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Mercola J, D'Adamo CR. Linoleic Acid: A Narrative Review of the Effects of Increased Intake in the Standard American Diet and Associations with Chronic Disease. Nutrients 2023; 15:3129. [PMID: 37513547 PMCID: PMC10386285 DOI: 10.3390/nu15143129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/20/2023] [Accepted: 06/25/2023] [Indexed: 07/30/2023] Open
Abstract
The intake of linoleic acid (LA) has increased dramatically in the standard American diet. LA is generally promoted as supporting human health, but there exists controversy regarding whether the amount of LA currently consumed in the standard American diet supports human health. The goal of this narrative review is to explore the mechanisms that underlie the hypothesis that excessive LA intake may harm human health. While LA is considered to be an essential fatty acid and support health when consumed in modest amounts, an excessive intake of LA leads to the formation of oxidized linoleic acid metabolites (OXLAMs), impairments in mitochondrial function through suboptimal cardiolipin composition, and likely contributes to many chronic diseases that became an epidemic in the 20th century, and whose prevalence continues to increase. The standard American diet comprises 14 to 25 times more omega-6 fatty acids than omega-3 fatty acids, with the majority of omega-6 intake coming from LA. As LA consumption increases, the potential for OXLAM formation also increases. OXLAMs have been associated with various illnesses, including cardiovascular disease, cancer, and Alzheimer's disease, among others. Lowering dietary LA intake can help reduce the production and accumulation of OXLAMs implicated in chronic diseases. While there are other problematic components in the standard American diet, the half-life of LA is approximately two years, which means the damage can be far more persistent than other dietary factors, and the impact of reducing excessive LA intake takes time. Therefore, additional research-evaluating approaches to reduce OXLAM formation and cardiolipin derangements following LA consumption are warranted.
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Affiliation(s)
- Joseph Mercola
- Natural Health Partners, LLC, 125 SW 3rd Place, Cape Coral, FL 33991, USA
| | - Christopher R D'Adamo
- Department of Family and Community Medicine, Center for Integrative Medicine, University of Maryland School of Medicine, Baltimore, MD 21201, USA
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12
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Arora S, Santiago JA, Bernstein M, Potashkin JA. Diet and lifestyle impact the development and progression of Alzheimer's dementia. Front Nutr 2023; 10:1213223. [PMID: 37457976 PMCID: PMC10344607 DOI: 10.3389/fnut.2023.1213223] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 06/08/2023] [Indexed: 07/18/2023] Open
Abstract
Dementia is a growing public health concern, with an estimated prevalence of 57 million adults worldwide. Alzheimer's disease (AD) accounts for 60-80% of the cases. Clinical trials testing potential drugs and neuroprotective agents have proven futile, and currently approved drugs only provide symptomatic benefits. Emerging epidemiological and clinical studies suggest that lifestyle changes, including diet and physical activity, offer an alternative therapeutic route for slowing and preventing cognitive decline and dementia. Age is the single most common risk factor for dementia, and it is associated with slowing cellular bioenergetics and metabolic processes. Therefore, a nutrient-rich diet is critical for optimal brain health. Furthermore, type 2 diabetes (T2D) is a risk factor for AD, and diets that reduce the risk of T2D may confer neuroprotection. Foods predominant in Mediterranean, MIND, and DASH diets, including fruits, leafy green vegetables, fish, nuts, and olive oil, may prevent or slow cognitive decline. The mechanisms by which these nutrients promote brain health, however, are not yet completely understood. Other dietary approaches and eating regimes, including ketogenic and intermittent fasting, are also emerging as beneficial for brain health. This review summarizes the pathophysiology, associated risk factors, and the potential neuroprotective pathways activated by several diets and eating regimes that have shown promising results in promoting brain health and preventing dementia.
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Affiliation(s)
- Sarah Arora
- Center for Neurodegenerative Diseases and Therapeutics, Cellular and Molecular Pharmacology Discipline, The Chicago Medical School, Rosalind Franklin University of Medicine and Science, North Chicago, IL, United States
| | | | - Melissa Bernstein
- Department of Nutrition, College of Health Professions, The Chicago Medical School, Rosalind Franklin University of Medicine and Science, North Chicago, IL, United States
| | - Judith A. Potashkin
- Center for Neurodegenerative Diseases and Therapeutics, Cellular and Molecular Pharmacology Discipline, The Chicago Medical School, Rosalind Franklin University of Medicine and Science, North Chicago, IL, United States
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13
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Tsai HH, Yu JC, Hsu HM, Chu CH, Chang TM, Hong ZJ, Feng AC, Fu CY, Hsu KF, Dai MS, Liao GS. The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns. Nutrients 2023; 15:2057. [PMID: 37432206 DOI: 10.3390/nu15092057] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 07/12/2023] Open
Abstract
Breast cancer is a significant public health problem globally and prevention strategies have become of great interest as its incidence rises. Exploring the connection between dietary patterns and the reduction of breast cancer risk is considered a promising approach. High levels of fiber, phytochemicals, a good antioxidant profile, and a composition of advantageous fatty acids are characteristics of healthy dietary programs such as the Mediterranean diet. This review summarized and discussed the active compounds that are considered important in preventing breast cancer, including dietary components from recent related reports. These include polyunsaturated fatty acids, fiber, phytochemicals, and alcohol. Although the exact mechanism for preventing breast cancer using these dietary factors is not well understood, the combination of all the elements in a healthy diet plays a role in reducing breast cancer risk. Considering the elevated probability of breast cancer relapse and mortality, it is crucial to investigate the correlation between a nutritious dietary pattern and breast cancer, while identifying bioactive components that have the potential to mitigate the risk of breast cancer incidence.
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Affiliation(s)
- Hsueh-Han Tsai
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Jyh-Cherng Yu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Huan-Ming Hsu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Chi-Hong Chu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Tzu-Ming Chang
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Zhi-Jie Hong
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - An-Chieh Feng
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Chun-Yu Fu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Kuo-Feng Hsu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Ming-Shen Dai
- Division of Hematology/Oncology, Tri-Service General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Guo-Shiou Liao
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
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14
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Siano F, Picariello G, Sammarco AS, Celano G, Caruso T, Vasca E. Evaluation of Novel Rapid Analytical Methods to Categorize Extra Virgin Olive Oil Based on the Coulometrically Determined Antioxidant Capacity and on the Spectrophotometric Assessment of Phenolic Compounds. Molecules 2023; 28:3108. [PMID: 37049871 PMCID: PMC10095913 DOI: 10.3390/molecules28073108] [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: 03/15/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
The lack of a practical "fit for the purpose" analytical protocol is the main limitation that has hampered the exploitation of the EFSA analytical health claim on the extra virgin olive oil (EVOO) biophenols, more than ten years since its introduction. In this work, two analytical methods recently developed in our laboratories for categorizing EVOO have been evaluated on a set of 16 samples from Cilento (Campania Region, southern Italy) and compared to other commonly used quality indexes. The Coulometrically Determined Antioxidant Capacity (CDAC) is associated with the component responsible for the health-promoting properties and oxidative stability of EVOO. The Fast Blue BB (FBBB) assay consists of the spectrophotometric (420 nm) determination of biophenols-FBBB diazonium coupling products generated in unfractionated EVOO. The FBBB assay and HPLC-UV reference method provide values highly correlated to each other. Fourteen of sixteen EVOO samples with CDAC > 10 mmol kg-1 and FBBB absorbance > 0.5 had HPLC-determined biophenols > 250 mg kg-1, and therefore eligible for the EFSA health claim. Consistently, two EVOO samples with HPLC-determined biophenols < 250 mg kg-1 had CDAC values and FBBB absorbance below the respective thresholds. CDAC and FBBB assays are proposed individually or in combination as methods to categorize EVOO samples in alternative to HPLC-UV.
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Affiliation(s)
- Francesco Siano
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, AV, Italy;
| | - Gianluca Picariello
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, AV, Italy;
| | - Anna Sofia Sammarco
- Dipartimento di Chimica e Biologia “A. Zambelli”, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy; (A.S.S.); (T.C.); (E.V.)
| | - Giuseppe Celano
- Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy;
| | - Tonino Caruso
- Dipartimento di Chimica e Biologia “A. Zambelli”, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy; (A.S.S.); (T.C.); (E.V.)
| | - Ermanno Vasca
- Dipartimento di Chimica e Biologia “A. Zambelli”, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy; (A.S.S.); (T.C.); (E.V.)
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15
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Zhou XR, Liu Q, Singh S. Engineering Nutritionally Improved Edible Plant Oils. Annu Rev Food Sci Technol 2023; 14:247-269. [PMID: 36972153 DOI: 10.1146/annurev-food-052720-104852] [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: 03/29/2023]
Abstract
In contrast to traditional breeding, which relies on the identification of mutants, metabolic engineering provides a new platform to modify the oil composition in oil crops for improved nutrition. By altering endogenous genes involved in the biosynthesis pathways, it is possible to modify edible plant oils to increase the content of desired components or reduce the content of undesirable components. However, introduction of novel nutritional components such as omega-3 long-chain polyunsaturated fatty acids needs transgenic expression of novel genes in crops. Despite formidable challenges, significant progress in engineering nutritionally improved edible plant oils has recently been achieved, with some commercial products now on the market.
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Affiliation(s)
| | - Qing Liu
- CSIRO Agriculture & Food, Canberra, Australia;
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16
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Döding A, Hüfner M, Nachtsheim F, Iffarth V, Bölter A, Bastian A, Symmank J, Andreas N, Schädel P, Thürmer M, Becker K, Wolf M, Jacobs C, Kamradt T, Koeberle A, Werz O, Sigusch B, Schulze-Späte U. Mediterranean diet component oleic acid increases protective lipid mediators and improves trabecular bone in a Porphyromonas gingivalis inoculation model. J Clin Periodontol 2023; 50:380-395. [PMID: 36384158 DOI: 10.1111/jcpe.13751] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022]
Abstract
AIM Therapeutic modulation of bacterial-induced inflammatory host response is being investigated in gingival inflammation and periodontal disease pathology. Therefore, dietary intake of the monounsaturated fatty acid (FA) oleic acid (OA (C18:1)), which is the main component of Mediterranean-style diets, and saturated FA palmitic acid (PA (C16:0)), which is a component of Western-style diets, was investigated for their modifying potential in an oral inoculation model of Porphyromonas gingivalis. MATERIALS AND METHODS Normal-weight C57BL/6-mice received OA- or PA-enriched diets (PA-ED, OA-ED, PA/OA-ED) or normal standard diet for 16 weeks and were inoculated with P. gingivalis/placebo (n = 12/group). Gingival inflammation, alveolar bone structure, circulating lipid mediators, and in vitro cellular response were determined. RESULTS FA treatment of P. gingivalis-lipopolysaccharide-incubated gingival fibroblasts (GFbs) modified inflammatory activation, which only PA exacerbated with concomitant TNF-α stimulation. Mice exhibited no signs of acute inflammation in gingiva or serum and no inoculation- or nutrition-associated changes of the crestal alveolar bone. However, following P. gingivalis inoculation, OA-ED improved oral trabecular bone micro-architecture and enhanced circulating pro-resolving mediators resolvin D4 (RvD4) and 4-hydroxydocosahexaenoic acid (4-HDHA), whereas PA-ED did not. In vitro experiments demonstrated significantly improved differentiation in RvD4- and 4-HDHA-treated primary osteoblast cultures and reduced the expression of osteoclastogenic factors in GF. Further, P. gingivalis infection of OA-ED animals led to a serum composition that suppressed osteoclastic differentiation in vitro. CONCLUSIONS Our results underline the preventive impact of Mediterranean-style OA-EDs by indicating their pro-resolving nature beyond anti-inflammatory properties.
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Affiliation(s)
- Annika Döding
- Section of Geriodontics, Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
| | - Mira Hüfner
- Department of Orthodontics, University Hospital Düsseldorf, Düsseldorf, Germany
| | - Franziska Nachtsheim
- Section of Geriodontics, Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
| | - Viktoria Iffarth
- Section of Geriodontics, Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
| | - Anna Bölter
- Section of Geriodontics, Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
| | - Asisa Bastian
- Department of Orthodontics, University Hospital RWTH Aachen, Aachen, Germany
| | - Judit Symmank
- Department of Orthodontics, University Hospital Jena, Jena, Germany
| | | | - Patrick Schädel
- Department of Pharmaceutical and Medicinal Chemistry, Institute of Pharmacy, Friedrich-Schiller-University Jena, Jena, Germany
| | - Maria Thürmer
- Department of Pharmaceutical and Medicinal Chemistry, Institute of Pharmacy, Friedrich-Schiller-University Jena, Jena, Germany
| | - Kathrin Becker
- Department of Orthodontics, University Hospital Düsseldorf, Düsseldorf, Germany
| | - Michael Wolf
- Department of Orthodontics, University Hospital RWTH Aachen, Aachen, Germany
| | - Collin Jacobs
- Department of Orthodontics, University Hospital Jena, Jena, Germany
| | | | - Andreas Koeberle
- Department of Pharmaceutical and Medicinal Chemistry, Institute of Pharmacy, Friedrich-Schiller-University Jena, Jena, Germany.,Michael Popp Institute and Center for Molecular Biosciences Innsbruck (CMBI), University of Innsbruck, Innsbruck, Austria
| | - Oliver Werz
- Department of Pharmaceutical and Medicinal Chemistry, Institute of Pharmacy, Friedrich-Schiller-University Jena, Jena, Germany
| | - Bernd Sigusch
- Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
| | - Ulrike Schulze-Späte
- Section of Geriodontics, Department of Conservative Dentistry and Periodontology, Center of Dental Medicine, University Hospital Jena, Jena, Germany
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17
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Rey-Giménez R, Vázquez Ayala S, Laya Reig D, Sánchez-Gimeno AC. Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain). Foods 2023; 12:foods12040803. [PMID: 36832878 PMCID: PMC9957061 DOI: 10.3390/foods12040803] [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: 01/08/2023] [Revised: 02/02/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed.
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Affiliation(s)
- Raquel Rey-Giménez
- Laboratorio Agroambiental, Gobierno de Aragón, Avda, Montañana 1005, 50071 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
| | - Sergio Vázquez Ayala
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Diego Laya Reig
- Unidad de Cultivos Leñosos, Centro de Transferencia Agroalimentaria, Gobierno de Aragón, Avda, Montañana 930, 50059 Zaragoza, Spain
| | - Ana Cristina Sánchez-Gimeno
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
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18
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Contreras C, Pierantozzi P, Maestri D, Tivani M, Searles P, Brizuela M, Fernández F, Toro A, Puertas C, Trentacoste ER, Kiessling J, Mariotti R, Baldoni L, Mousavi S, Fernandez P, Moschen S, Torres M. How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field. PLANTS (BASEL, SWITZERLAND) 2022; 12:54. [PMID: 36616181 PMCID: PMC9824132 DOI: 10.3390/plants12010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony.
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Affiliation(s)
- Cibeles Contreras
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Pierluigi Pierantozzi
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal, X5000 IMBIV—CONICET—Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Martín Tivani
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Peter Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Magdalena Brizuela
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Fabricio Fernández
- Estación Experimental Agropecuaria Catamarca, INTA, Sumalao 4705, Argentina
| | - Alejandro Toro
- Estación Experimental Agropecuaria Cerro Azul, INTA, Cerro Azul 3313, Argentina
| | - Carlos Puertas
- Estación Experimental Agropecuaria Junín, INTA, Junín 5573, Argentina
| | | | - Juan Kiessling
- Agencia de Extensión Rural Centenario, INTA, Plottier 8316, Argentina
| | - Roberto Mariotti
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Luciana Baldoni
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Soraya Mousavi
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Paula Fernandez
- Instituto de Agrobiotecnología y Biología Molecular (IABiMo—INTA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Ciencias Agronómicas y Veterinarias, INTA, Hurlingham 1686, Argentina
- Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín, San Martín 1650, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Ciudad Autónoma de Buenos Aires, Viamonte 2671, Argentina
| | - Sebastián Moschen
- Estación Experimental Agropecuaria Famaillá, INTA, CONICET, Famaillá 4132, Argentina
| | - Mariela Torres
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
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Elijah Zharare G, Lukawu Akweni A, Mostert M, Rowland Opoku A. The potential of Strychnos madagascariensis (Poir.) as a source of vegetable oil. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Perez‐Arcoiza A, Luisa Hernández M, Dolores Sicardo M, Hernandez‐Santana V, Diaz‐Espejo A, Martinez‐Rivas JM. Carbon supply and water status regulate fatty acid and triacylglycerol biosynthesis at transcriptional level in the olive mesocarp. PLANT, CELL & ENVIRONMENT 2022; 45:2366-2380. [PMID: 35538021 PMCID: PMC9545970 DOI: 10.1111/pce.14340] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 02/14/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
The relative contribution of carbon sources generated from leaves and fruits photosynthesis for triacylglycerol biosynthesis in the olive mesocarp and their interaction with water stress was investigated. With this aim, altered carbon source treatments were combined with different irrigation conditions. A higher decrease in mesocarp oil content was observed in fruits under girdled and defoliated shoot treatment compared to darkened fruit conditions, indicating that both leaf and fruit photosynthesis participate in carbon supply for oil biosynthesis being leaves the main source. The carbon supply and water status affected oil synthesis in the mesocarp, regulating the expression of DGAT and PDAT genes and implicating DGAT1-1, DGAT2, PDAT1-1, and PDAT1-2 as the principal genes responsible for triacylglycerol biosynthesis. A major role was indicated for DGAT2 and PDAT1-2 in well-watered conditions. Moreover, polyunsaturated fatty acid content together with FAD2-1, FAD2-2 and FAD7-1 expression levels were augmented in response to modified carbon supply in the olive mesocarp. Furthermore, water stress caused an increase in DGAT1-1, DGAT1-2, PDAT1-1, and FAD2-5 gene transcript levels. Overall, these data indicate that oil content and fatty acid composition in olive fruit mesocarp are regulated by carbon supply and water status, affecting the transcription of key genes in both metabolic pathways.
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Affiliation(s)
- Adrián Perez‐Arcoiza
- Irrigation and Crop Ecophysiology Group, Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS, CSIC)SevilleSpain
| | - M. Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant ProductsInstituto de la Grasa (IG‐CSIC)SevilleSpain
- Present address:
Department of Plant Biochemistry and Molecular Biology, Institute of Plant Biochemistry and PhotosynthesisUniversity of Seville‐CSICSevilleSpain
| | - M. Dolores Sicardo
- Department of Biochemistry and Molecular Biology of Plant ProductsInstituto de la Grasa (IG‐CSIC)SevilleSpain
| | - Virginia Hernandez‐Santana
- Irrigation and Crop Ecophysiology Group, Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS, CSIC)SevilleSpain
- Laboratory of Plant Molecular EcophysiologyInstituto de Recursos Naturales y Agrobiología (IRNAS, CSIC)SevilleSpain
| | - Antonio Diaz‐Espejo
- Irrigation and Crop Ecophysiology Group, Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS, CSIC)SevilleSpain
- Laboratory of Plant Molecular EcophysiologyInstituto de Recursos Naturales y Agrobiología (IRNAS, CSIC)SevilleSpain
| | - José M. Martinez‐Rivas
- Department of Biochemistry and Molecular Biology of Plant ProductsInstituto de la Grasa (IG‐CSIC)SevilleSpain
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21
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Cappetta E, De Palma M, D’Alessandro R, Aiello A, Romano R, Graziani G, Ritieni A, Paolo D, Locatelli F, Sparvoli F, Docimo T, Tucci M. Development of a High Oleic Cardoon Cell Culture Platform by SAD Overexpression and RNAi-Mediated FAD2.2 Silencing. FRONTIERS IN PLANT SCIENCE 2022; 13:913374. [PMID: 35845700 PMCID: PMC9285897 DOI: 10.3389/fpls.2022.913374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 05/24/2022] [Indexed: 06/01/2023]
Abstract
The development of effective tools for the sustainable supply of phyto-ingredients and natural substances with reduced environmental footprints can help mitigate the dramatic scenario of climate change. Plant cell cultures-based biorefineries can be a technological advancement to face this challenge and offer a potentially unlimited availability of natural substances, in a standardized composition and devoid of the seasonal variability of cultivated plants. Monounsaturated (MUFA) fatty acids are attracting considerable attention as supplements for biodegradable plastics, bio-additives for the cosmetic industry, and bio-lubricants. Cardoon (Cynara cardunculus L. var. altilis) callus cultures accumulate fatty acids and polyphenols and are therefore suitable for large-scale production of biochemicals and valuable compounds, as well as biofuel precursors. With the aim of boosting their potential uses, we designed a biotechnological approach to increase oleic acid content through Agrobacterium tumefaciens-mediated metabolic engineering. Bioinformatic data mining in the C. cardunculus transcriptome allowed the selection and molecular characterization of SAD (stearic acid desaturase) and FAD2.2 (fatty acid desaturase) genes, coding for key enzymes in oleic and linoleic acid formation, as targets for metabolic engineering. A total of 22 and 27 fast-growing independent CcSAD overexpressing (OE) and CcFAD2.2 RNAi knocked out (KO) transgenic lines were obtained. Further characterization of five independent transgenic lines for each construct demonstrated that, successfully, SAD overexpression increased linoleic acid content, e.g., to 42.5%, of the relative fatty acid content, in the CcSADOE6 line compared with 30.4% in the wild type (WT), whereas FAD2.2 silencing reduced linoleic acid in favor of the accumulation of its precursor, oleic acid, e.g., to almost 57% of the relative fatty acid content in the CcFAD2.2KO2 line with respect to 17.7% in the WT. Moreover, CcSADOE6 and CcFAD2.2KO2 were also characterized by a significant increase in total polyphenolic content up to about 4.7 and 4.1 mg/g DW as compared with 2.7 mg/g DW in the WT, mainly due to the accumulation of dicaffeoyl quinic and feruloyl quinic acids. These results pose the basis for the effective creation of an engineered cardoon cells-based biorefinery accumulating high levels of valuable compounds from primary and specialized metabolism to meet the industrial demand for renewable and sustainable sources of innovative bioproducts.
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Affiliation(s)
- Elisa Cappetta
- National Research Council, Institute of Bioscience and Bioresources, Portici, Italy
| | - Monica De Palma
- National Research Council, Institute of Bioscience and Bioresources, Portici, Italy
| | - Rosa D’Alessandro
- National Research Council, Institute of Bioscience and Bioresources, Portici, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Naples, Italy
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Naples, Italy
| | - Dario Paolo
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Franca Locatelli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Francesca Sparvoli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Teresa Docimo
- National Research Council, Institute of Bioscience and Bioresources, Portici, Italy
| | - Marina Tucci
- National Research Council, Institute of Bioscience and Bioresources, Portici, Italy
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22
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Comparative Analysis and Structural Modeling of Elaeis oleifera FAD2, a Fatty Acid Desaturase Involved in Unsaturated Fatty Acid Composition of American Oil Palm. BIOLOGY 2022; 11:biology11040529. [PMID: 35453727 PMCID: PMC9032008 DOI: 10.3390/biology11040529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/13/2022] [Accepted: 03/23/2022] [Indexed: 11/17/2022]
Abstract
Simple Summary Palm oil has become the world’s most important vegetable oil in terms of production quantity, and its overall demand is exponentially growing with the global population. The fatty acid composition and particularly the oleic/linoleic acid ratio are major factors influencing palm oil quality. In this study, we focused on FAD2, a fatty acid desaturase enzyme involved in the desaturation and conversion of oleic acid to linoleic acid in Elaeis oleifera, identified through in silico annotation analysis. Our phylogenetic and comparative studies revealed two SNP markers, SNP278 and SNP851, significantly correlated with the oleic/linoleic acid contents. Our study provides fundamental insights into the mechanism of fatty acids synthesis in oil palm and could support the application of molecular biology techniques to enhance the enzymatic activity and substrate affinity of EoFAD2. Abstract American oil palm (Elaeis oleifera) is an important source of dietary oil that could fulfill the increasing worldwide demand for cooking oil. Therefore, improving its production is crucial and could be realized through breeding and genetic engineering approaches aiming to obtain high-yielding varieties with improved oil content and quality. The fatty acid composition and particularly the oleic/linoleic acid ratio are major factors influencing oil quality. Our work focused on a fatty acid desaturase (FAD) enzyme involved in the desaturation and conversion of oleic acid to linoleic acid. Following the in silico identification and annotation of Elaeis oleifera FAD2, its molecular and structural features characterization was performed to better understand the mechanistic bases of its enzymatic activity. EoFAD2 is 1173 nucleotides long and encodes a protein of 390 amino acids that shares similarities with other FADs. Interestingly, the phylogenetic study showed three distinguished groups where EoFAD2 clustered among monocotyledonous taxa. EoFAD2 is a membrane-bound protein with five transmembrane domains presumably located in the endoplasmic reticulum. The homodimer organization model of EoFAD2 enzyme and substrates and respective substrate-binding residues were predicted and described. Moreover, the comparison between 24 FAD2 sequences from different species generated two interesting single-nucleotide polymorphisms (SNPs) associated with the oleic/linoleic acid contents.
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23
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Influence of Climate Change on Metabolism and Biological Characteristics in Perennial Woody Fruit Crops in the Mediterranean Environment. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8040273] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The changes in the state of the climate have a high impact on perennial fruit crops thus threatening food availability. Indeed, climatic factors affect several plant aspects, such as phenological stages, physiological processes, disease-pest frequency, yield, and qualitative composition of the plant tissues and derived products. To mitigate the effects of climatic parameters variability, plants implement several strategies of defense, by changing phenological trends, altering physiology, increasing carbon sequestration, and metabolites synthesis. This review was divided into two sections. The first provides data on climate change in the last years and a general consideration on their impact, mitigation, and resilience in the production of food crops. The second section reviews the consequences of climate change on the industry of two woody fruit crops models (evergreen and deciduous trees). The research focused on, citrus, olive, and loquat as evergreen trees examples; while grape, apple, pear, cherry, apricot, almond, peach, kiwi, fig, and persimmon as deciduous species. Perennial fruit crops originated by a complex of decisions valuable in a long period and involving economic and technical problems that farmers may quickly change in the case of annual crops. However, the low flexibility of woody crops is balanced by resilience in the long-life cycle.
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Ben Ayed R, Moreau F, Ben Hlima H, Rebai A, Ercisli S, Kadoo N, Hanana M, Assouguem A, Ullah R, Ali EA. SNP discovery and structural insights into OeFAD2 unravelling high oleic/linoleic ratio in olive oil. Comput Struct Biotechnol J 2022; 20:1229-1243. [PMID: 35317231 PMCID: PMC8914465 DOI: 10.1016/j.csbj.2022.02.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 01/02/2023] Open
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Sun J, Hu P, Lyu C, Tian J, Meng X, Tan H, Dong W. Targeted Lipidomics Analysis of Oxylipids in Hazelnut Oil during Storage by Liquid Chromatography Coupled to Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1715-1723. [PMID: 35084847 DOI: 10.1021/acs.jafc.1c06811] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Hazelnut oil is a high-grade edible oil with high nutritional value and unique taste. However, it is prone to oxidative degradation during storage. Herein, we used liquid chromatography coupled to tandem mass spectrometry to carry out a lipidomics analysis of the storage process of hazelnut oil. A total of 41 triacylglycerols and 12 oxylipids were determined. The contents of all oxylipids increased significantly after storage (p < 0.05). The oxylipid accumulation of hazelnut oil during storage was clarified for the first time. Nine significantly different oxylipids were further screened out. It was considered that the 15th day of storage is the dividing point. In addition, the lipoxygenase-catalyzed oxidation may be the major contributor to lipid oxidation of hazelnut oil. This study provides a new insight and theoretical basis to explore the storage oxidation mechanism of hazelnut oil and take quality control measures.
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Affiliation(s)
- Jiayang Sun
- College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Pengpeng Hu
- College of Foreign Language Teaching Development, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Chunmao Lyu
- College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
| | - Wenxuan Dong
- College of Horticulture, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang, Liaoning 110866, People's Republic of China
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Genome-wide exploration of oil biosynthesis genes in cultivated olive tree varieties (Olea europaea): insights into regulation of oil biosynthesis. Funct Integr Genomics 2022; 22:171-178. [PMID: 34997394 DOI: 10.1007/s10142-021-00824-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/11/2021] [Accepted: 11/30/2021] [Indexed: 11/27/2022]
Abstract
Genome-wide oil biosynthesis was explored by de novo sequencing two cultivated olive tree (Olea europaea) varieties (cv. Ayvalik and Picual). This is the first report of the former variety sequencing. As outgroups, raw reads of cv. Leccino and scaffold-level assembly of cv. Farga were also retrieved. Each of these four cultivars was chromosome-scale assembled into 23 pseudochromosomes, with 1.31 Gbp (Farga), 0.93 Gbp (Ayvalik), 0.7 Gbp (Picual), and 0.54 Gbp (Leccino) in size. Ab initio gene finding was performed on these assemblies, using wild olive tree (oleaster)-trained parameters. High numbers of gene models were predicted and anchored to the pseudochromosomes: 69,028 (Ayvalik), 55,073 (Picual), 63,785 (Farga), and 40,449 (Leccino). Using previously reported oil biosynthesis genes from wild olive tree genome project, the following homologous sequences were identified: 1,355 (Ayvalik), 1,269 (Farga), 812 (Leccino), and 774 (Picual). Of these, 358 sequences were commonly shared by all cultivars. Besides, some sequences were cultivar unique: Ayvalik (126), Farga (118), Leccino (46), and Picual (52). These putative sequences were assigned to various GO terms, ranging from lipid metabolism to stress tolerance, from signal transactions to development, and to many others, implicating that oil biosynthesis is synergistically regulated with involvement of various other pathways.
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Plant monounsaturated fatty acids: Diversity, biosynthesis, functions and uses. Prog Lipid Res 2021; 85:101138. [PMID: 34774919 DOI: 10.1016/j.plipres.2021.101138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 11/02/2021] [Accepted: 11/06/2021] [Indexed: 11/22/2022]
Abstract
Monounsaturated fatty acids are straight-chain aliphatic monocarboxylic acids comprising a unique carbon‑carbon double bond, also termed unsaturation. More than 50 distinct molecular structures have been described in the plant kingdom, and more remain to be discovered. The evolution of land plants has apparently resulted in the convergent evolution of non-homologous enzymes catalyzing the dehydrogenation of saturated acyl chain substrates in a chemo-, regio- and stereoselective manner. Contrasted enzymatic characteristics and different subcellular localizations of these desaturases account for the diversity of existing fatty acid structures. Interestingly, the location and geometrical configuration of the unsaturation confer specific characteristics to these molecules found in a variety of membrane, storage, and surface lipids. An ongoing research effort aimed at exploring the links existing between fatty acid structures and their biological functions has already unraveled the importance of several monounsaturated fatty acids in various physiological and developmental contexts. What is more, the monounsaturated acyl chains found in the oils of seeds and fruits are widely and increasingly used in the food and chemical industries due to the physicochemical properties inherent in their structures. Breeders and plant biotechnologists therefore develop new crops with high monounsaturated contents for various agro-industrial purposes.
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