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Zhang J, Zhao Z, Liang W, Bi J, Zheng Y, Gu X, Fang H. Essential oil from Sabina chinensis leaves: A promising green control agent against Fusarium sp. FRONTIERS IN PLANT SCIENCE 2022; 13:1006303. [PMID: 36438150 PMCID: PMC9691992 DOI: 10.3389/fpls.2022.1006303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
Sabina chinensis is a woody plant with important ecological functions in different regions of China, but its essential oils (EO) against plant pathogenic fungi remain largely undetermined. The purpose of our study was to assess the chemical composition and antifungal activity of S. chinensis EO based on optimization of the extraction process. In this study, an actionable and effective model with the experimental results and identified optimum conditions (crushing degree of 20 mesh, liquid-solid ratio of 10.1:1, immersion time of 9.1 h) was established successfully to achieve an extraction yield of 0.54%, which was basically consistent with the theoretical value. A total of 26 compounds were identified using headspace gas chromatography-mass spectrometry (GC-MS) and showed that the major constituent was β-phellandrene (26.64-39.26%), followed by terpinen-4-ol (6.53-11.89%), bornyl acetate (6.13-10.53%), etc. For Petri plate assays, our experiments found for the first time that S. chinensis EO revealed high and long-term antifungal activity against the tested strains, including Fusarium oxysporum and Fusarium incarnatum, at EC50 values of 1.42 and 1.15 µL/mL, which especially reached approximately 76% and 90% growth inhibition at a dose of 0.2 µL/mL, respectively. Furthermore, the antifungal activity of EO from different harvest periods showed remarkable variation. The orthogonal partial least-squares discriminant analysis (OPLS-DA) method revealed 11 metabolites with chemical marker components, and 5 of its potential antifungal activities, terpinen-4-ol, α-terpineol, α-elemol, γ-eudesmol, and bornyl acetate, were strongly correlated with the mycelial inhibition rate. In total, this study explored the antifungal activity of EO against root rot fungus as a potential fungicide and provided valuable information into developing potential products from natural agents.
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Affiliation(s)
- Jianyun Zhang
- College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, China
- Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Hebei University of Chinese Medicine, Shijiazhuang, China
- International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang, China
| | - Ziyi Zhao
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Wenyu Liang
- College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, China
| | - Jingyi Bi
- College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, China
| | - Yuguang Zheng
- Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Hebei University of Chinese Medicine, Shijiazhuang, China
- International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang, China
- Department of Pharmaceutical Engineering, Hebei Chemical and Pharmaceutical College, Shijiazhuang, China
| | - Xian Gu
- College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, China
- Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Hebei University of Chinese Medicine, Shijiazhuang, China
- International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang, China
| | - Huiyong Fang
- College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, China
- Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Hebei University of Chinese Medicine, Shijiazhuang, China
- International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang, China
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Yuan L, Lao F, Shi X, Zhang D, Wu J. Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices. ULTRASONICS SONOCHEMISTRY 2022; 90:106219. [PMID: 36371874 PMCID: PMC9664403 DOI: 10.1016/j.ultsonch.2022.106219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/16/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption and cost; however, the effects of pretreatment on the quality characteristics of jujube during vacuum freeze-drying remain unknown. In this study, the effects of cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), and conventional blanching (BC) as pretreatments on the performance of vacuum freeze-dried jujube slices were investigated. The results indicated that the application of different pretreatments decreased the water activity and increased the rehydration capacity, owing to the pretreatment etching larger and more porous holes in the microstructure. Freeze-dried jujube slices pretreated with HPCD retained most of their quality characteristics (color, hardness, and volatile compounds), followed by the HHP- and US-pretreated samples, whereas samples pretreated with BC showed the greatest deterioration in quality characteristics, and hence, BC is not recommended as a pretreatment for freeze-dried jujube slices. Sensory evaluation based on hedonic analysis showed that jujube slices pretreated with HPCD and US were close to the control sample and scored highest. Compared to other pretreated samples and the control, freeze-dried jujube slices pretreated with HPCD showed the least degradation (4.93%) of cyclic adenosine monophosphate (cAMP), the highest contents of total phenol, total flavonoid, and l-ascorbic acid, and the highest antioxidant capacity. Partial least squares-discriminant analysis (PLS-DA) was performed to screen all the quality characteristic data of different pretreated samples, and 12 volatile compounds, including ethyl hexanoate and (E)-2-hexenal, along with color, l-ascorbic acid content, and cAMP content were found suitable to be used as discriminators for pretreated freeze-dried jujube slices. Therefore, non-thermal pretreatments, including HPCD, US, and HHP pretreatments, are promising techniques for the vacuum freeze-drying of jujube products.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xun Shi
- Haoxiangni Health Food Co., Ltd., Xinzheng 451100, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Qian L, Jin H, Yang Q, Zhu L, Yu X, Fu X, Zhao M, Yuan F. A Sequence Variation in GmBADH2 Enhances Soybean Aroma and Is a Functional Marker for Improving Soybean Flavor. Int J Mol Sci 2022; 23:4116. [PMID: 35456933 PMCID: PMC9030070 DOI: 10.3390/ijms23084116] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/25/2022] [Accepted: 04/03/2022] [Indexed: 12/10/2022] Open
Abstract
The vegetable soybean (Glycine max L. Merr.) plant is commonly consumed in Southeast Asian countries because of its nutritional value and desirable taste. A "pandan-like" aroma is an important value-added quality trait that is rarely found in commercial vegetable soybean varieties. In this study, three novel aromatic soybean cultivars with a fragrant volatile compound were isolated. We confirmed that the aroma of these cultivars is due to the potent volatile compound 2-acetyl-1-pyrroline (2AP) that was previously identified in soybean. A sequence comparison of GmBADH1/2 (encoding an aminoaldehyde dehydrogenase) between aromatic and non-aromatic soybean varieties revealed a mutation with 10 SNPs and an 11-nucleotide deletion in exon 1 of GmBADH2 in Quxian No. 1 and Xiangdou. Additionally, a 2-bp deletion was detected in exon 10 of GmBADH2 in ZK1754. The mutations resulted in a frame shift and the introduction of premature stop codons. Moreover, genetic analyses indicated that the aromatic trait in these three varieties was inherited according to a single recessive gene model. These results suggested that a mutated GmBADH2 may be responsible for the aroma of these three aromatic soybean cultivars. The expression and function of GmBADH2 in aromatic soybean seeds were confirmed by qRT-PCR and CRISPR/Cas9. A functional marker developed on the basis of the mutated GmBADH2 sequence in Quxian No. 1 and Xiangdou was validated in an F2 population. A perfect association between the marker genotypes and aroma phenotypes implied that GmBADH2 is a major aroma-conferring gene. The results of this study are potentially useful for an in-depth analysis of the molecular basis of 2-AP formation in soybean and the marker-assisted breeding of aromatic vegetable soybean cultivars.
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Affiliation(s)
- Linlin Qian
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
- The National and Local Joint Engineering Research Center for Bio-Manufacturing of Chiral Chemicals, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Hangxia Jin
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Qinghua Yang
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Longming Zhu
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiaomin Yu
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xujun Fu
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Man Zhao
- The National and Local Joint Engineering Research Center for Bio-Manufacturing of Chiral Chemicals, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Fengjie Yuan
- Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.Q.); (H.J.); (Q.Y.); (L.Z.); (X.Y.); (X.F.)
- Zhejiang Key Laboratory of Digital Dry Land Crops, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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