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Gan Z, Zhang Y, Jin Z, Wang Y, Li J, Yang C, Cao Q, Chen J, Rong Z, Lu X, Guo S. Gum arabic coating alleviates chilling injury of cold-stored peach by regulating reactive oxygen species, phenolic, and sugar metabolism. Food Chem 2024; 455:139899. [PMID: 38823138 DOI: 10.1016/j.foodchem.2024.139899] [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: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
In this study, gum arabic (GA) coating was employed to mitigate chilling injury in peach fruit, and it was observed that 10% GA coating exhibited the most favorable effect. GA coating significantly inhibited the decline of AsA content and enhanced antioxidant enzyme activity in peach fruit, thereby enhancing reactive oxygen species (ROS) scavenging rate while reducing its accumulation. Simultaneously, GA coating inhibited the activity of oxidative degradation enzymes for phenolics and enhanced synthase activity, thus maintaining higher levels of total phenolics and flavonoids in fruits. Additionally, compared to the control fruit, GA-coated fruits demonstrated higher concentrations of sucrose and sorbitol, accompanied more robust activity of sucrose synthase and sucrose phosphate synthase, as well as reduced activity of acid invertase and neutral invertase. Our study demonstrates that GA coating can effectively enhance the cold resistance of peach fruit by regulating ROS, phenolics, and sugar metabolism, maintaining high levels of phenolics and sucrose while enhancing antioxidant activity.
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Affiliation(s)
- Zengyu Gan
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yupei Zhang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziteng Jin
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yongjie Wang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiali Li
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Caining Yang
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qing Cao
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jinyin Chen
- Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhenbang Rong
- School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China
| | - Xuming Lu
- School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China.
| | - Suqin Guo
- School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.
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2
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Raji M, Essabir H, Bouhfid R, Qaiss AEK. Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging. Food Chem 2024; 454:139698. [PMID: 38795617 DOI: 10.1016/j.foodchem.2024.139698] [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: 10/03/2023] [Revised: 04/20/2024] [Accepted: 05/13/2024] [Indexed: 05/28/2024]
Abstract
Enzymatic browning and microbial growth are two natural phenomena that occur when fruits and vegetables are exposed to abnormal conditions, i.e., temperatures in the range of 12-22 °C, leading to their spoilage. Controlling the temperatures during the supply chain aims to optimize the product's shelf life. Irreversible thermochromic beads were fabricated using a simple extrusion technique containing fatty acid, lecithin, and anthocyanin solution-alginate. The pigmentation durability was adjusted based on electrostatic interactions, as evidenced by the reduction in dye leaching in the case of the produced bead at pH = 6 to less than 0.007 after 45 min. Characterization shows that the chosen combination of fatty acids and the quinonoid molecule is useful for producing thermochromic beads, with a color change at 12 °C-22 °C, from blue to purple. Using the prepared thermochromic beads in the supply chain of fresh-cut salad and brussels sprouts showed a great result for monitoring their freshness after 21 ± 1 min.
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Affiliation(s)
- Marya Raji
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco.
| | - Hamid Essabir
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco; Mechanic, Materials, and Composites (MMC), Laboratory of Energy Engineering, Materials, and Systems, National School of Applied Sciences of Agadir, Ibn Zohr University, Agadir 80000, Morocco
| | - Rachid Bouhfid
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Abou El Kacem Qaiss
- Composites and Nanocomposites Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat Design Center, Rue Mohamed El Jazouli, Madinat El Irfane, Rabat 10100, Morocco; Mohammed VI Polytechnic University, Lot 660 - Hay Moulay Rachid, Ben Guerir 43150, Morocco.
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3
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Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, Yang H. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration. Food Chem 2024; 450:139392. [PMID: 38640546 DOI: 10.1016/j.foodchem.2024.139392] [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: 12/04/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.
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Affiliation(s)
- Gang Chen
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yuhui Wang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yongxin Li
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Jiaojiao Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yanrong Huo
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Wanying Ge
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Huqing Yang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China.
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4
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Bork LV, Stobernack T, Rohn S, Kanzler C. Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates - Formation of phenol-containing colorants. Food Chem 2024; 449:139189. [PMID: 38593726 DOI: 10.1016/j.foodchem.2024.139189] [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: 02/02/2024] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 04/11/2024]
Abstract
Non-enzymatic conversion of phenolic compounds plays an important role during thermal processing of plant-based food such as coffee, cocoa, and peanuts. However, the more prominent Maillard reaction is mainly studied at a mechanistic level for carbohydrates and amino compounds to clarify reactions that contribute to ('classic') melanoidin formation, but the role of phenolic compounds in such reactions is rarely discussed yet. To understand their contribution to non-enzymatic browning, reactions between ubiquitous phenolic acids, such as caffeic acid and ferulic acid, and prominent heterocyclic Maillard intermediates, namely furfural, hydroxymethylfurfural, and pyrrole-2-carbaldehyde were investigated. Following incubation under roasting conditions (220 °C, 0-30 min), heterogenous products were characterized by high-resolution mass spectrometry, and, after isolation, by nuclear magnetic resonance spectroscopy. By this, color precursors were identified, and it was shown that in addition to aromatic electrophilic substitution, nucleophilic and condensation reactions are key mechanisms contributing to the formation of phenol-containing melanoidins.
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Affiliation(s)
- Leon V Bork
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Tobias Stobernack
- German Federal Institute for Risk Assessment, Department of Chemical and Product Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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5
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Zhang Y, Han M, Peng D, Qin H, Zheng H, Xiao J, Yang N. MOF-derived high-density carbon nanotubes "tentacle" with boosting electrocatalytic activity for detecting ascorbic acid. Talanta 2024; 279:126578. [PMID: 39032458 DOI: 10.1016/j.talanta.2024.126578] [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: 12/28/2023] [Revised: 07/15/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
Accurate detection of ascorbic acid (AA) plays a significant role in food and human physiological processes. Herein, a three-dimensional flexible leaf-like nitrogen-doped hierarchical carbon nanoarrays with high-density carbon nanotube "tentacle" architecture (NC/CNT-Co), which possesses high specific surface area, plenty of active defect sites, and various pore size distributions, was synthesized by the pyrolysis of zeolitic imidazolate framework (ZIF(Co)), while g-C3N4 acted as carbon source and heteroatom doping agent. Benefiting from its unique structure and surface properties, a selective and highly sensitive AA sensor was developed using this material. Compared to powder materials, NC/CNT-Co modified CF (CF@NC/CNT-Co) which don't be extra decorated, exhibits lower detection limit (1 μM), a wider linear range (20-1400 μM), and better stability, showing higher performance in electrocatalysis and detection of AA. Furthermore, CF@NC/CNT-Co also demonstrates high resistance to interference and fouling in AA detection. Particularly, the prepared CF@NC/CNT-Co electrode could determine AA in beverage samples with a recovery rate of 96.3-103.5 %. Therefore, the three-dimensional NC/CNT-Co hierarchical structure can be provided as an original electrode nanomaterial suitable for the selective and sensitive detection of AA, with a wide range of practical applications from food analysis to the pharmaceutical industry.
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Affiliation(s)
- Yan Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China
| | - Minghui Han
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China
| | - Danni Peng
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China
| | - Haowen Qin
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China
| | - Hehaoming Zheng
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China
| | - Jian Xiao
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, LiuFang Campus, Wuhan, 430205, Hubei Province, China
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, 430068, China.
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6
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Ru X, You W, Zhang J, Xu F, Wu Z, Jin P, Zheng Y, Cao S. γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce. Food Chem 2024; 459:140420. [PMID: 39024869 DOI: 10.1016/j.foodchem.2024.140420] [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: 03/14/2024] [Revised: 06/27/2024] [Accepted: 07/09/2024] [Indexed: 07/20/2024]
Abstract
The effects of γ-aminobutyric (GABA) on enzymatic browning, storage quality, membrane and reactive oxygen species (ROS) metabolism in fresh-cut stem lettuce were investigated. The results illustrated that GABA treatment delayed browning degree, polyphenol oxidase (PPO) activity and the expression of LsPPO. Meanwhile, higher chlorophyll and ascorbic acid contents were exhibited in GABA-treated stem lettuce, as well as the slower microbial propagation. Further investigation revealed that exogenous GABA application declined malondialdehyde content, electrolyte leakage and the enzyme activities of membrane metabolism, and the expression levels of related genes were also downregulated. In addition, GABA treatment scavenged ROS and strengthened the enzyme activities of ROS metabolism, as well as the expression levels of corresponding genes. Taken together, these findings implied that the repressed enzymatic browning and microbial propagation in GABA-treated stem lettuce were due to the inhibition of ROS accumulation, enhancement of membrane stability and increased resistance to oxidation.
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Affiliation(s)
- Xueyin Ru
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Wanli You
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Jinglin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Feng Xu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, PR China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China.
| | - Shifeng Cao
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052, PR China.
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7
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Dai Y, Shi C, Qin Z, Song W, Ding B, Wei S, Chen H. Potential application of nanoliposomes loaded with complex tannins from the seed shell of Euryale ferox in the anti-browning of fresh-cut asparagus lettuce. Int J Biol Macromol 2024; 275:133669. [PMID: 38971289 DOI: 10.1016/j.ijbiomac.2024.133669] [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: 02/20/2024] [Revised: 05/27/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Surface browning of plant-derived fresh-cut products is mainly caused by conversion of the phenolic compounds into o-quinones under tyrosinase catalysis. In this study, the rarely reported complex tannins from Euryale ferox seed shell (ECTs) constituted by the units of 35.60% condensed tannins and 64.40% hydrolysable tannins were shown to suppress the activity of tyrosinase efficiently, supporting the exploitation of ECTs into novel anti-browning agents. However, the utilization of ECTs in food preservation is often restricted because of their chemical instability to external environment. Further fabrication of nanoliposomes loaded with ECTs (ECTs-NLs) herein was carried out to improve the stability of ECTs. DLS, TEM, FTIR, DSC and XRD confirmed that ECTs were encapsulated into nanoliposomes successfully, and ECTs-NLs appeared as vesicle-like spherical morphology with favorable encapsulation efficiency, uniform particle size distribution and negative zeta-potential. The resulting ECTs-NLs were relatively stable in the dark at 4 °C. Nanoliposomal encapsulation significantly enhanced ECTs stability, thus protecting inhibitory effect of ECTs against tyrosinase. Furthermore, anti-browning evaluation proved that ECTs-NLs had distinct advantages over free ECTs in alleviating surface browning of fresh-cut asparagus lettuces. These results suggested that nanoliposomes were effective in stabilizing ECTs and ECTs-NLs could be potentially applied to the fresh-cut food industry.
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Affiliation(s)
- Ying Dai
- College of Life Science, Yangtze University, Jingzhou, China
| | - Chenjun Shi
- College of Life Science, Yangtze University, Jingzhou, China
| | - Zeya Qin
- College of Life Science, Yangtze University, Jingzhou, China
| | - Wei Song
- Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou, China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, China.
| | - Hui Chen
- College of Life Science, Yangtze University, Jingzhou, China.
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8
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Wen Y, Sun J, Jia H, Qi X, Mao X. Inactivation of polyphenol oxidase by low intensity DC field: Experiment and mechanism analysis via molecular dynamics simulation and molecular docking. Food Res Int 2024; 188:114325. [PMID: 38823824 DOI: 10.1016/j.foodres.2024.114325] [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: 01/31/2024] [Revised: 04/01/2024] [Accepted: 04/16/2024] [Indexed: 06/03/2024]
Abstract
In this study, inactivation of mushroom polyphenol oxidase (PPO) by low intensity direct current (DC) electric field and its molecular mechanism were investigated. In the experiments under 3 V/cm, 5 V/cm, 7 V/cm and 9 V/cm electric fields, PPOs were all completely inactivated after different exposure times. Under 1 V/cm, a residual activity of 11.88 % remained. The inactivation kinetics confirms to Weibull model. Under 1-7 V/cm, n value closes to a constant about 1.3. The structural analysis of PPO under 3 V/cm and 5 V/cm by fluorescence emission spectroscopy and molecular dynamics (MD) simulation showed that the tertiary structure was slightly changed with increased radius of gyration, higher potential energy and rate of C-alpha fluctuation. After exposure to the electric field, most of the hydrophobic tryptophan (TRP) residues turned to the hydrophilic surface, resulting the fluorescence red-shifted and quenched. Molecular docking indicated that the receptor binding domain of catechol in PPO was changed. PPO under electric field was MD simulated the first time, revealing the changing mechanism of the electric field itself on PPO, a binuclear copper enzyme, which has a metallic center. All these suggest that the low intensity DC electric field would be a promising option for enzymatic browning inhibition or even enzyme activity inactivation.
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Affiliation(s)
- Yanbing Wen
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Jing Sun
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Hongxin Jia
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Xiangming Qi
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
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9
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Baek SM, Ahn SI, Lee SH, Choi JM, Hong J, Kim YJ, Han BK. Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strains. J Food Sci 2024. [PMID: 38922901 DOI: 10.1111/1750-3841.17217] [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: 01/04/2024] [Revised: 04/21/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024]
Abstract
In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass-processed fresh-cut apples based on electrical conductivity measurements. The "Fuji" apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio. The browning reaction under Δ3 of BI (browning index) for 5 days was defined as the target shelf-life of the apple flesh. The ΔBI of VCM and Tre was lower than that of VCM by 4%. It is revealed that the electrical conductivity of the browning inhibitor was highly correlated with its concentration and the number of soaked apples. Finally, the regression of the conductivity was fitted as Y = -0.0024 (number of soaked apples) + 0.5111 (R2 = 0.9931). In the validation test, the conductivity must be maintained at 0.4373 S/m or higher to maintain the target anti-browning level of Δ3 or less, which corresponded to ∼80% of the initial qualitative level after manufacture. The conductivity measurement of the browning inhibitor is suitable for monitoring and predicting its concentration in the mass processing of fresh-cut apple production due to the convenience of this method. PRACTICAL APPLICATION: The conductivity measurement of browning inhibitors can be applied not only to the mass processing of apple production but also to the anti-browning treatment of other fruits and vegetables, due to the convenience of this method. From these research results, it is expected to derive a formula that can predict the concentration of browning inhibitors through simple experiments for other fruits or vegetables.
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Affiliation(s)
- Soo Min Baek
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- BK21 FOUR Research Education Team for Omics-Based Bio-Health in Food Industry, Korea University, Sejong, Republic of Korea
| | - Sung-Il Ahn
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, Republic of Korea
| | - Sang Hoon Lee
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- BK21 FOUR Research Education Team for Omics-Based Bio-Health in Food Industry, Korea University, Sejong, Republic of Korea
| | - Jae-Mun Choi
- Department of Food and Regulatory Science, Korea University, Sejong, Republic of Korea
- Calici Co., Ltd., Youseong-gu, Daejeon, Republic of Korea
- Department of Bio-AI Convergence, Chungnam National University (CNU), Yuseong-gu, Daejeon, Republic of Korea
| | - Jiyoun Hong
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, Republic of Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- BK21 FOUR Research Education Team for Omics-Based Bio-Health in Food Industry, Korea University, Sejong, Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, Republic of Korea
| | - Bok Kyung Han
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, Republic of Korea
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10
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Hammami A, Bardaoui A, Eissa S, Elgaher WAM, Chtourou R, Messaoud O. Novel and Extremely Sensitive NiAl 2O 4-NiO Nanostructures on an ITO Sensing Electrode for Enhanced Detection of Ascorbic Acid. Molecules 2024; 29:2837. [PMID: 38930902 PMCID: PMC11206516 DOI: 10.3390/molecules29122837] [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: 05/22/2024] [Revised: 06/10/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
The current study focused on the design of an extremely sensitive electrochemical sensor of ascorbic acid based on a mixture of NiAl2O4-NiO nanoparticles that, produced in a single step using the sol-gel method, on an ITO electrode. This new sensing platform is useful for the detection of ascorbic acid with a wide range of concentrations extending from the attomolar to the molar. SEM micrographs show the porous structure of the NiAl2O4-NiO sample, with a high specific surface area, which is beneficial for the catalytic performance of the nanocomposite. An XRD diffractogram confirmed the existence of two phases, NiAl2O4 and NiO, both corresponding to the face-centred cubic crystal structure. The performances of the modified electrode, as a biomolecule, in the detection of ascorbic acid was evaluated electrochemically by cyclic voltammetry and chronoamperometry. The sensor exhibited a sensitive electrocatalytic response at a working potential of E = +0.3 V vs. Ag/Ag Cl, reaching a steady-state current within 30 s after each addition of ascorbic acid solution with a wide dynamic range of concentrations extending from attolevels (10-18 M) to molar (10 mM) and limits of detection and quantification of 1.2 × 10-18 M and 3.96 × 10-18 M, respectively. This detection device was tested for the quantification of ascorbic acid in a 500 mg vitamin C commercialized tablet that was not pre-treated.
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Affiliation(s)
- Asma Hammami
- Laboratoire de Chimie, Ecole Supérieure des Sciences et Techniques de la Santé de Tunis, Université de Tunis El Manar, Tunis 1068, Tunisia
- U.R Traitement et Dessalement des Eaux, Département de Chimie, Faculté des Sciences de Tunis, 2092 Manar II, Tunisie, Université de Tunis El Manar, Tunis 1068, Tunisia
| | - Afrah Bardaoui
- Laboratory of Nanomaterials and Systems for Renewable Energies (LaNSER), Research and Technology Center of Energy (CRTEn), Techno-Park Borj Cedria, Bp 95, Hammam-Lif, Tunis 2050, Tunisia (R.C.)
| | - Shimaa Eissa
- Department of Chemistry, Khalifa University of Science and Technology, Abu Dhabi P.O. Box 127788, United Arab Emirates;
- Center for Catalysis and Separations, Khalifa University of Science and Technology, Abu Dhabi P.O. Box 127788, United Arab Emirates
| | - Walid A. M. Elgaher
- Helmholtz Institute for Pharmaceutical Research Saarland (HIPS)—Helmholtz Centre for Infection Research (HZI), Saarland University, Campus E8.1, 66123 Saarbrücken, Germany;
| | - Radhouane Chtourou
- Laboratory of Nanomaterials and Systems for Renewable Energies (LaNSER), Research and Technology Center of Energy (CRTEn), Techno-Park Borj Cedria, Bp 95, Hammam-Lif, Tunis 2050, Tunisia (R.C.)
| | - Olfa Messaoud
- Biomedical Genomics and Oncogenetics Laboratory, Institut Pasteur de Tunis, University Tunis El-Manar, Tunis 1068, Tunisia;
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11
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Suborna MN, Hassan J, Rahman MM, Raihan MS, Gomasta J, Ahmed M, Rahman MM, Ozaki Y, Zubayer M, Alamri S. Color, antioxidant and nutritional composition of dehydrated country bean ( Lablab purpureus) seeds using solar drying techniques and pretreatments in Bangladesh. Heliyon 2024; 10:e30936. [PMID: 38799739 PMCID: PMC11126844 DOI: 10.1016/j.heliyon.2024.e30936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/29/2024] Open
Abstract
The country bean (Lablab purpureus), is a significant contributor of dietary protein and other essential components in human nutrition. Because of its elevated moisture content, it is susceptible to rapid decay, leading to losses after harvesting. The utilization of solar drying has attracted significant attention as a tactic to minimize nutrient depletion in dried goods and enhance their longevity. This study employed four solar drying techniques, namely long chimney, short chimney, box solar drying and open sun drying, along with pretreatments such as potassium metabisulfite, potassium-sodium tartrate, citric acid and ascorbic acid. The objective was to determine an effective solar drying method, combined with pretreatment, that can maintain the color and nutritional qualities of dried country bean seeds. The treatment combinations were organized in a factorial randomized complete block design (RCBD) with three replications. The data were subjected to a two-way analysis of variance (ANOVA) and a Duncan Multiple Range Test (DMRT) was conducted at a significance level of 5 % (p < 0.05). Results revealed that box solar dryer having the highest drying efficiency, retained the highest β-carotene (82.94 %), vitamin C (90.15 %), protein (96.48 %), fat (11.63 %), and ash (90.50 %) with maximum DPPH radical scavenging activity (lowest IC50 209.49 μg/ml) compared to other driers. Besides, country bean seeds have noteworthy proximate compositions, antioxidant activity, and bioactive components treated with 1 % potassium metabisulfite. Furthermore, the country bean seeds dehydrated in box solar dryer after 1 % potassium metabisulfite treatment received the highest acceptance score on the five-point Hedonic scale (4.83-4.89 out of 5.00) and color appearance and the similar trend was further supported by principal component analysis. Thus, it can be inferred that using a box solar dryer with a 1 % potassium metabisulfite pretreatment is a feasible method for preserving the color and nutritional value of country bean seeds and reducing postharvest losses.
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Affiliation(s)
- Maksuratun Nahar Suborna
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Jahidul Hassan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - M. Mizanur Rahman
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Mohammad Sharif Raihan
- Department of Genetics & Plant Breeding, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Joydeb Gomasta
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Minhaz Ahmed
- Department of Agroforestry and Environment, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md. Mamunur Rahman
- Department of Entomology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Yukio Ozaki
- Laboratory of Horticultural Science, Faculty of Agriculture, Kyushu University, Fukuoka, 819-0395, Japan
| | - Md. Zubayer
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Saud Alamri
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
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12
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Pillai ARS, Eapen AS, Zhang W, Roy S. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review. Foods 2024; 13:1529. [PMID: 38790829 PMCID: PMC11121366 DOI: 10.3390/foods13101529] [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: 04/17/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
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Affiliation(s)
- Athira R. S. Pillai
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Ansu Sara Eapen
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
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13
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Wang X, Chen J, Luo D, Ba L. Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya. Foods 2024; 13:1307. [PMID: 38731681 PMCID: PMC11083964 DOI: 10.3390/foods13091307] [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: 03/28/2024] [Revised: 04/18/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology.
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Affiliation(s)
- Xiaogang Wang
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China;
| | - Jianye Chen
- College of Horticultural Science, South China Agricultural University, Guangzhou 510642, China;
| | - Donglan Luo
- School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China;
| | - Liangjie Ba
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China;
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14
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Ahmad I, Parveen W, Noor S, Udin Z, Ali A, Ali I, Ullah R, Ali H. Design and synthesis of novel dihydropyridine- and benzylideneimine-based tyrosinase inhibitors. Front Pharmacol 2024; 15:1332184. [PMID: 38595924 PMCID: PMC11002185 DOI: 10.3389/fphar.2024.1332184] [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: 11/02/2023] [Accepted: 01/04/2024] [Indexed: 04/11/2024] Open
Abstract
Tyrosinase (TYR) inhibitors are very significant as they inhibit enzyme tyrosinase activity, and its inhibition is vital for skin care, anticancer medication, and antibrowning of fruits and vegetables. This work presents a novel and economical route for the preparation of new synthetic tyrosinase inhibitors using amlodipine (4). The novel conjugates 6 (a-o) were designed, synthesized, and characterized by spectroscopic analyses, including Fourier transform infrared and low- and high-resolution mass spectroscopy. The purified compound 4 was refluxed with various aldehydes and ketones 5 (a-o) for 5-8 h in methanol at 60°C-90°C. This research modified the drug in a step-by-step manner to develop therapeutic properties as a tyrosinase inhibitor. The structures of synthesized ligands 6 (a-o) were established based on spectral and analytical data. The synthesized compounds 6 (a-o) were screened against tyrosinase enzyme. Kojic acid was taken as standard. All the prepared compounds 6 (a-o) have good inhibition potential against the enzyme tyrosinase. Compounds 6o, 6b, 6f, and 6k depicted excellent antityrosinase activity. Compound 6k, with an IC50 value of 5.34 ± 0.58 µM, is as potent as the standard kojic acid (IC50 6.04 ± 0.11 µM), standing out among all synthesized compounds 6 (a-o). The in silico studies of the conjugates 6 (a-o) were evaluated via PatchDock. Compound 6k showed a binding affinity score of 8,999 and an atomic contact energy (ACE) value of -219.66 kcal/mol. The structure-activity relationship illustrated that the presence of dihydropyridine nuclei and some activating groups at the ortho and para positions of the benzylideneimine moiety is the main factor for good tyrosinase activity. The compound 6k could be used as a lead compound for drug modification as a tyrosinase inhibitor for skin care, anticancer medication, and antibrowning for fruits and vegetables.
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Affiliation(s)
- Ifraz Ahmad
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Warda Parveen
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Shah Noor
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Zahoor Udin
- Chemistry Department, Gomal University, Dera Ismail Khan, Pakistan
| | - Amjad Ali
- Faculty of Biological Sciences, Department of Biochemistry, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ijaz Ali
- Centre for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, Hawally, Kuwait
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Hamid Ali
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
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15
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Yang C, Sun N, Qin X, Liu Y, Sui M, Zhang Y, Hu Y, Mao Z, Chen X, Mao Y, Shen X. Multi-omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants. PHYSIOLOGIA PLANTARUM 2024; 176:e14238. [PMID: 38488414 DOI: 10.1111/ppl.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 01/23/2024] [Accepted: 02/04/2024] [Indexed: 03/19/2024]
Abstract
Malus sieversii is a precious apple germplasm resource. Browning of explants is one of the most important factors limiting the survival rate of plant tissue culture. In order to explore the molecular mechanism of the browning degree of different strains of Malus sieversii, we compared the dynamic changes of Malus sieversii and Malus robusta Rehd. during the whole browning process using a multi-group method. A total of 44 048 differentially expressed genes (DEGs) were identified by transcriptome analysis on the DNBSEQ-T7 sequencing platform. KEGG enrichment analysis showed that the DEGs were significantly enriched in the flavonoid biosynthesis pathway. In addition, metabonomic analysis showed that (-)-epicatechin, astragalin, chrysin, irigenin, isoquercitrin, naringenin, neobavaisoflavone and prunin exhibited different degrees of free radical scavenging ability in the tissue culture browning process, and their accumulation in different varieties led to differences in the browning degree among varieties. Comprehensive transcriptome and metabonomics analysis of the data related to flavonoid biosynthesis showed that PAL, 4CL, F3H, CYP73A, CHS, CHI, ANS, DFR and PGT1 were the key genes for flavonoid accumulation during browning. In addition, WGCNA analysis revealed a strong correlation between the known flavonoid structure genes and the selected transcriptional genes. Protein interaction predictions demonstrated that 19 transcription factors (7 MYBs and 12 bHLHs) and 8 flavonoid structural genes had targeted relationships. The results show that the interspecific differential expression of flavonoid genes is the key influencing factor of the difference in browning degree between Malus sieversii and Malus robusta Rehd., providing a theoretical basis for further study on the regulation of flavonoid biosynthesis.
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Affiliation(s)
- Chen Yang
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Nan Sun
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Xin Qin
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Yangbo Liu
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Mengyi Sui
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Yawen Zhang
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Yanli Hu
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Zhiquan Mao
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Xuesen Chen
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Yunfei Mao
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
| | - Xiang Shen
- College of Horticulture Science and Engineering, Shandong Agricultural University, China
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16
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Shiekh KA, Noieaid A, Gadpoca P, Sermwiwatwong S, Jafari S, Kijpatanasilp I, Worobo RW, Assatarakul K. Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit ( Passiflora edulis) Juice during Refrigerated Storage. Foods 2024; 13:719. [PMID: 38472832 DOI: 10.3390/foods13050719] [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: 01/10/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
This study aimed to investigate the effectiveness of dimethyl dicarbonate (DMDC) at various concentrations (0-250 ppm) in inhibiting the growth of Escherichia coli TISTR 117 and spoilage microbes in passion fruit juice (PFJ) and its impact on the physicochemical and antioxidant quality of the juice during refrigerated storage. The highest log reduction in the total viable count, yeast/molds and E. coli was attained in PFJ samples with 250 ppm of DMDC (p ≤ 0.05) added. Microbial growth inhibition by DMDC followed the first-order kinetic model with a coefficient of determination (R2) and inhibition constants (k) ranging from 0.98 to 0.99 and 0.022 to 0.042, respectively. DMDC at 0-250 ppm showed an insignificant effect on pH, °Brix, color (L*, a*, b*), ascorbic acid, total phenolic compound (TPC), total flavonoid content, and antioxidant activity (DPPH, FRAP) (p > 0.05). Control (untreated PFJ), DMDC-250 ppm, and pasteurized (15 s at 72 °C) samples were subjected to 27 days of cold storage at 4 °C. A decreasing trend in pH, total soluble solid, ascorbic acid content, DPPH and FRAP values were observed in all the samples during refrigerated storage. However, the DMDC-250 ppm sample showed a better prospect in physicochemical quality changes compared to the pasteurized and untreated control PFJ samples. ΔE values showed marked changes in the control sample than the DMDC-250 ppm and pasteurized samples at 27 days of storage. Additionally, the total viable count and yeast/mold count were augmented during storage, and an estimated shelf-life of the control, DMDC-250 ppm, and pasteurized samples was approximately 3, 24 and 18 days, respectively. In conclusion, DMDC at 250 ppm could ensure microbial safety without affecting the quality attributes of PFJ during 24 days of storage at 4 °C.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
| | - Akaranaj Noieaid
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Poke Gadpoca
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Supassorn Sermwiwatwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Randy W Worobo
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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17
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Wang C, Meng L, Zhang G, Yang X, Pang B, Cheng J, He B, Sun F. Unraveling crop enzymatic browning through integrated omics. FRONTIERS IN PLANT SCIENCE 2024; 15:1342639. [PMID: 38371411 PMCID: PMC10869537 DOI: 10.3389/fpls.2024.1342639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 01/16/2024] [Indexed: 02/20/2024]
Abstract
Enzymatic browning reactions, triggered by oxidative stress, significantly compromise the quality of harvested crops during postharvest handling. This has profound implications for the agricultural industry. Recent advances have employed a systematic, multi-omics approach to developing anti-browning treatments, thereby enhancing our understanding of the resistance mechanisms in harvested crops. This review illuminates the current multi-omics strategies, including transcriptomic, proteomic, and metabolomic methods, to elucidate the molecular mechanisms underlying browning. These strategies are pivotal for identifying potential metabolic markers or pathways that could mitigate browning in postharvest systems.
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Affiliation(s)
- Chunkai Wang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Lin Meng
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Guochao Zhang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Xiujun Yang
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
| | - Bingwen Pang
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Junjie Cheng
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Bing He
- Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Fushan Sun
- Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, China
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18
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Jiang H, Zhou L, Wang Y, Liu G, Peng S, Yu W, Tian Y, Liu J, Liu W. Inhibition of cinnamic acid and its derivatives on polyphenol oxidase: Effect of inhibitor carboxyl group and system pH. Int J Biol Macromol 2024; 259:129285. [PMID: 38211907 DOI: 10.1016/j.ijbiomac.2024.129285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
Phenolic acids are promising inhibitors of polyphenol oxidase (PPO), but the effects of carboxyl group and pH on their inhibition effects are still unclear. In this study, methyl cinnamate, cinnamic acid and 4-carboxycinnamic acid were investigated by their inhibitory effects with pH varied from 6.8 to 5.0. Results showed that 4-carboxycinnamic acid had the strongest inhibitory effect on PPO, followed by cinnamic acid and methyl cinnamate. Acidic pH enhanced the inhibitory effects of cinnamic acid and its derivatives on PPO, and the enhancement degree, IC50 and Ki declining degree were followed as 4-carboxycinnamic acid > cinnamic acid > methyl cinnamate. Methyl cinnamate exhibited competitive inhibition on PPO, while cinnamic acid and 4-carboxycinnamic acid exhibited mixed-type inhibition. Inhibitors induced slight changes in the secondary and tertiary structures of PPO, which were enhanced by acidic pH. Molecular docking results showed that 4-carboxycinnamic acid exhibited the strongest binding ability, and the main interaction forces were around carboxyl groups, and acidic pH enhanced the binding effect through more interactions and lower binding energy. This study could provide new insights into industrial application of cinnamic acid and its derivatives for the control of enzymatic browning of fruits and vegetables.
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Affiliation(s)
- Hongwei Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yue Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yuqing Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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19
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Hong Q, Chen YL, Lin D, Yang RQ, Cao KY, Zhang LJ, Liu YM, Sun LC, Cao MJ. Expression of polyphenol oxidase of Litopenaeus vannamei and its characterization. Food Chem 2024; 432:137258. [PMID: 37657339 DOI: 10.1016/j.foodchem.2023.137258] [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: 04/12/2023] [Revised: 07/31/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
Polyphenol oxidase (PPO) plays a critical role in decrement of shrimp quality. To obtain active PPO and elucidate its enzymatic properties, PPO from Litopenaeus vannamei (Lv-PPO) was cloned, expressed in E. coli and purified by affinity column chromatography. The Lv-PPO gene was 2076 bp in length encoding 691 amino acids. The recombinant Lv-PPO (rLv-PPO) with a molecular mass of ∼85.0 kDa was successfully expressed and its sequence was verified by LC-MS/MS. rLv-PPO was biologically active with an optimal temperature of 40℃ and an optimal pH of 6.0. Metal ions Cu2+ and Zn2+ altered the activity of rLv-PPO by influencing its secondary and tertiary structures. rLv-PPO showed catalytic activity towards l-Dopa and catechol. A specific polyclonal antibody against rLv-PPO was prepared. Western blot analysis revealed that PPO levels were highest in hemolymph, followed by telson, carapace, and eyestalk. Expression of rLv-PPO will assist future studies on the mechanism in shrimp melanosis.
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Affiliation(s)
- Qian Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yu-Lei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Duanquan Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ru-Qing Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Kai-Yuan Cao
- Department of Biological Science, National University of Singapore, 117558, Singapore
| | - Ling-Jing Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yi-Ming Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Le-Chang Sun
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Min-Jie Cao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
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20
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Akter J, Hassan J, Rahman MM, Biswas MS, Khan HI, Rahman Rajib MM, Ahmed MR, Noor-E-Azam Khan M, Ahamed Hasan MF. Colour, nutritional composition and antioxidant properties of dehydrated carrot ( Daucus carota var . sativus) using solar drying techniques and pretreatments. Heliyon 2024; 10:e24165. [PMID: 38293496 PMCID: PMC10825429 DOI: 10.1016/j.heliyon.2024.e24165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Carrot is a seasonal perishable tuberous root vegetable which presents a preservation challenge owing to its elevated moisture content. Recently, carrot processing has received more attention because of its many health-promoting qualities and the reduction of postharvest losses in a cost-effective safe way. This study was designed to sort out the effective solar drying technique including pre-treatment that would retain the color and quality characteristics of dehydrated carrot. Carrot slices were subjected to dry using open sun drying (D1), solar drying long chimney (D2), solar drying short chimney (D3) and box solar drying (D4) techniques with the pretreatments of ascorbic acid 1 % (C3), citric acid 5 % (C4), potassium metabisulfite 1 % (C5) and potassium sodium tartrate 0.3 % (C6) before drying. Drying characteristics, nutritional attributes, phytochemicals and antioxidant of the dehydrated carrot samples were compared with the fresh sample and untreated (control) sample. Results showed that D4 was a good drying method to preserve nutritional quality with good appearance. Among the pretreatments, C5 and C4 resulted improved nutritional quality retention, enhanced visual acceptability and enriched antioxidant activities. PCA (Principal Component Analysis) and correlation matrix revealed that D4 with C5 retained the maximum amount of vitamin, minerals, total phenolic content, antioxidant and admirable dehydrated carrot color by inactivating enzymatic reaction. Therefore, box solar drying with potassium metabisulfite pretreatment would be very promising for functional carrot drying retaining acceptable color and nutrition composition.
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Affiliation(s)
- Jiasmin Akter
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Jahidul Hassan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - M. Mizanur Rahman
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Sanaullah Biswas
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Haider Iqbal Khan
- Department of Crop Botany, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Mijanur Rahman Rajib
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | | | - Md Noor-E-Azam Khan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Faisal Ahamed Hasan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
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21
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Bagheri A, Moradi S, Iraji A, Mahdavi M. Structure-based development of 3,5-dihydroxybenzoyl-hydrazineylidene as tyrosinase inhibitor; in vitro and in silico study. Sci Rep 2024; 14:1540. [PMID: 38233558 PMCID: PMC10794188 DOI: 10.1038/s41598-024-52022-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Accepted: 01/12/2024] [Indexed: 01/19/2024] Open
Abstract
A series of new analogs of 3,5-dihydroxybenzoyl-hydrazineylidene conjugated to different methoxyphenyl triazole (11a-n) synthesized using click reaction. The structures of all synthesized compounds were characterized by FTIR, 1H, 13C-NMR spectroscopy, and CHO analysis. The tyrosinase inhibitory potential of the synthesized compounds was studied. The newly synthesized scaffolds were found to illustrate the variable degree of the inhibitory profile, and the most potent analog of this series was that one bearing 4-methoxyphenyl moiety, and exhibited an IC50 value of 55.39 ± 4.93 µM. The kinetic study of the most potent derivative reveals a competitive mode of inhibition. Next, molecular docking studies were performed to understand the potent inhibitor's binding mode within the enzyme's binding site. Molecular dynamics simulations were accomplished to further investigate the orientation and binding interaction over time and the stability of the 11m-tyrosinase complex.
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Affiliation(s)
- Azzam Bagheri
- Faculty of Chemistry, Islamic Azad University, North Tehran Branch, Tehran, Iran
| | - Shahram Moradi
- Faculty of Chemistry, Islamic Azad University, North Tehran Branch, Tehran, Iran
| | - Aida Iraji
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
- Stem Cells Technology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
- Central Research Laboratory, Shiraz University of Medical Sciences, Shiraz, Iran.
| | - Mohammad Mahdavi
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
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Xie D, Fu W, Yuan T, Han K, Lv Y, Wang Q, Jiang Q, Zhang Y, Zhu G, Xu J, Zhao P, Yang X. 6'- O-Caffeoylarbutin from Quezui Tea: A Highly Effective and Safe Tyrosinase Inhibitor. Int J Mol Sci 2024; 25:972. [PMID: 38256044 PMCID: PMC10816276 DOI: 10.3390/ijms25020972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/24/2024] Open
Abstract
Tyrosinase is vital in fruit and vegetable browning and melanin synthesis, crucial for food preservation and pharmaceuticals. We investigated 6'-O-caffeoylarbutin's inhibition, safety, and preservation on tyrosinase. Using HPLC, we analyzed its effect on mushroom tyrosinase and confirmed reversible competitive inhibition. UV_vis and fluorescence spectroscopy revealed a stable complex formation with specific binding, causing enzyme conformational changes. Molecular docking and simulations highlighted strong binding, enabled by hydrogen bonds and hydrophobic interactions. Cellular tests showed growth reduction of A375 cells with mild HaCaT cell toxicity, indicating favorable safety. Animal experiments demonstrated slight toxicity within safe doses. Preservation trials on apple juice showcased 6'-O-caffeoylarbutin's potential in reducing browning. In essence, this study reveals intricate mechanisms and applications of 6'-O-caffeoylarbutin as an effective tyrosinase inhibitor, emphasizing its importance in food preservation and pharmaceuticals. Our research enhances understanding in this field, laying a solid foundation for future exploration.
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Affiliation(s)
- Dong Xie
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Wengan Fu
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Tiantian Yuan
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Kangjia Han
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Yuxiu Lv
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Qi Wang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Qian Jiang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Yingjun Zhang
- Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China;
| | - Guolei Zhu
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Junming Xu
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China;
| | - Ping Zhao
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Xiaoqin Yang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
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23
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Glagoleva AY, Kukoeva TV, Khlestkina EK, Shoeva OY. Polyphenol oxidase genes in barley ( Hordeum vulgare L.): functional activity with respect to black grain pigmentation. FRONTIERS IN PLANT SCIENCE 2024; 14:1320770. [PMID: 38259950 PMCID: PMC10800887 DOI: 10.3389/fpls.2023.1320770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 12/18/2023] [Indexed: 01/24/2024]
Abstract
Polyphenol oxidase (PPO) is an oxidoreductase. In damaged plant tissues, it catalyzes enzymatic browning by oxidizing o-diphenols to highly reactive o-quinones, which polymerize producing heterogeneous dark polymer melanin. In intact tissues, functions of PPO are not well understood. The aim of the study was to investigate the barley PPO gene family and to reveal the possible involvement of Ppo genes in melanization of barley grain, which is controlled by the Blp1 gene. Based on known barley Ppo genes on chromosome 2H (Ppo1 and Ppo2), two additional genes-Ppo3 and Ppo4-were found on chromosomes 3H and 4H, respectively. These genes have one and two exons, respectively, contain a conserved tyrosinase domain and are thought to be functional. Comparative transcriptional analyzes of the genes in samples of developing grains (combined hulls and pericarp tissues) were conducted in two barley lines differing by melanin pigmentation. The genes were found to be transcribed with increasing intensity (while grains mature) independently from the grain color, except for Ppo2, which is transcribed only in black-grained line i:BwBlp1 accumulating melanin in grains. Analysis of this gene's expression in detached hulls and pericarps showed its elevated transcription in both tissues in comparison with yellow ones, while it was significantly higher in hulls than in pericarp. Segregation analysis in two F2 populations obtained based on barley genotypes carrying dominant Blp1 and recessive ppo1 (I) and dominant Blp1 and recessive ppo1 and ppo2 (II) was carried out. In population I, only two phenotypic classes corresponding to parental black and white ones were observed; the segregation ratio was 3 black to 1 white, corresponding to monogenic. In population II, aside from descendants with black and white grains, hybrids with a gray phenotype - light hulls and dark pericarp - were observed; the segregation ratio was 9 black to 3 gray to 4 white, corresponding to the epistatic interaction of two genes. Most hybrids with the gray phenotype carry dominant Blp1 and a homozygous recessive allele of Ppo2. Based on transcription and segregation assays one may conclude involvement of Ppo2 but not Ppo1 in melanin formation in barley hulls.
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Affiliation(s)
- Anastasiia Y. Glagoleva
- Institute of Cytology and Genetics (ICG), Siberian Branch of Russian Academy of Sciences (SB RAS), Novosibirsk, Russia
| | - Tat’jana V. Kukoeva
- Institute of Cytology and Genetics (ICG), Siberian Branch of Russian Academy of Sciences (SB RAS), Novosibirsk, Russia
| | - Elena K. Khlestkina
- Institute of Cytology and Genetics (ICG), Siberian Branch of Russian Academy of Sciences (SB RAS), Novosibirsk, Russia
- N.I. Vavilov All-Russian Research Institute of Plant Genetic Resources (VIR), Saint Petersburg, Russia
| | - Olesya Y. Shoeva
- Institute of Cytology and Genetics (ICG), Siberian Branch of Russian Academy of Sciences (SB RAS), Novosibirsk, Russia
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Pham TN, Cazier EA, Gormally E, Lawrence P. Valorization of biomass polyphenols as potential tyrosinase inhibitors. Drug Discov Today 2024; 29:103843. [PMID: 38000718 DOI: 10.1016/j.drudis.2023.103843] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/08/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Tyrosinases (TYRs; EC 1.14.18.1) catalyze two sequential oxidative reactions of the melanin biosynthesis pathway and play an important role in mammalian pigmentation and enzymatic browning of fruit and vegetables. Inhibition of TYR activity is therefore an attractive target for new drugs and/or food ingredients. In addition, increasing evidence suggests that TYR regulation could be a novel target for treatments of cancer and Parkinson's disease. Biomasses, notably industrial byproducts and biowaste, are good sustainable sources of phytochemicals that may be valorized into bioactive compounds including TYR inhibitors. This review presents potential applications of biomass-derived polyphenols targeting TYR inhibition. Insights into structure-activity relationships of several polyphenols and their glycosides are highlighted. Finally, some remarks and perspectives on research into new TYR inhibitors from biomass waste are provided.
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Affiliation(s)
- Thanh-Nhat Pham
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France.
| | - Elisabeth A Cazier
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France; Nantes Université, Oniris, GEPEA, UMR 6144, F-44600 Saint-Nazaire, France
| | - Emmanuelle Gormally
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France
| | - Philip Lawrence
- UCLy (Lyon Catholic University), ESTBB, Lyon, France; UCLy (Lyon Catholic University), UR CONFLUENCE: Sciences et Humanités (EA 1598), Lyon, France
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25
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Maurer D, Sadeh A, Chalupowicz D, Barel S, Shimshoni JA, Kenigsbuch D. Hydroponic versus soil-based cultivation of sweet basil: impact on plants' susceptibility to downy mildew and heat stress, storability and total antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7809-7815. [PMID: 37453104 DOI: 10.1002/jsfa.12860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/10/2023] [Accepted: 07/15/2023] [Indexed: 07/18/2023]
Abstract
BACKGROUND In recent years, hydroponically cultivated basil has gained extensive popularity over soil-based cultivation. Evidence for potential differences between both cultivation methods, in terms of resistance to biotic and abiotic stress factors, storage properties and shelf-life, is still lacking and the potential effect of cultivation method on the antioxidant capacity has not yet been fully explored. This study aimed to determine which of the two basil cultivation methods produces plants that are more resilient to downy mildew and external heat treatment and that exhibit better storage and shelf-life performance. RESULTS Hydroponically grown basil was significantly more affected by browning than the soil-grown basil at the end of the storage and end of the shelf-life period. Under both cultivation methods, the extent of browning increased significantly between the end of the storage and end of the shelf-life period, by a factor of 1.4. Moreover, hydroponically grown plants were significantly more sensitive to heat treatment than soil-grown basil. However, the soil-grown basil exhibited significantly greater susceptibility to downy mildew than the hydroponically grown basil. At harvest, and at the end of the storage period, the antioxidant capacity of hydroponically cultivated basil was significantly greater than that of soil-grown basil. CONCLUSIONS Hydroponically cultivated basil exhibited greater resistance to downy mildew, but less resilience to heat and browning during storage and a shelf-life period, resulting in poorer storage and shelf-life performance as compared to soil-cultivated basil. The greater total antioxidant capacity of the hydroponically cultivated basil seems to be the major cause for the observed phenomena. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Dalia Maurer
- Department of Postharvest Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Alona Sadeh
- Department of Postharvest Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Daniel Chalupowicz
- Department of Postharvest Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Shimon Barel
- Department of Toxicology, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Jakob A Shimshoni
- Department of Food Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - David Kenigsbuch
- Department of Postharvest Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
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Boudboud A, Aziz MB, Hajjaj H, Hajji L, de Meulenaer B, Mazouz H. Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:4438353. [PMID: 38025394 PMCID: PMC10665096 DOI: 10.1155/2023/4438353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/07/2023] [Accepted: 10/16/2023] [Indexed: 12/01/2023]
Abstract
Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit's appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins' quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 24-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change (E∗), chromaticity (C∗), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na2S2O5), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes' appearance and quality (chromaticity (C∗) and color change (E∗)). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols (135.79 ± 13.17 mg GAE/100 g DW) and flavonoid content (57.81 ± 3.08 mg Qeq/100 g DW) have been recorded while meeting international standards for SO2 content and microbial quality.
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Affiliation(s)
- Abdelhakim Boudboud
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Mohamed Ben Aziz
- Sultan Moulay Slimane University, High School of Technology, Laboratory of Biotechnology, Bioresources and Bioinformatics, Khenifra, Morocco
| | - Hassan Hajjaj
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Lhoussain Hajji
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Bruno de Meulenaer
- Ghent University, Faculty of Bioscience Engineering, Department of Food technology, Safety and Health, Research Group Food Chemistry and Human Nutrition (NutriFOODchem), Ghent, Belgium
| | - Hamid Mazouz
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
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Deng B, Zhang B, Xi L, Chang M, Meng J, Feng C, Liu J, Xu J. The Tissue Browning and Concomitant Toughening of Yellow Flammulina filiformis Stipes Is Caused by Oxidative Damage-Mediated Metabolic Disorder and Cell Wall Glycan Remodeling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16593-16603. [PMID: 37890451 DOI: 10.1021/acs.jafc.3c04398] [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: 10/29/2023]
Abstract
The browning and associated toughening of fruiting body stipes are the main causes of declines in the commercial production of yellow Flammulina filiformis. The dynamic metabolic changes from the top to bottom stipe sections of yellow F. filiformis fruiting bodies were investigated by integrating physiological, transcriptomic, and metabolomic analyses. The results indicated that oxidative stress levels gradually increased accompanying the degree of tissue browning and toughening from the top to bottom sections of F. filiformis stipes. In-depth analysis showed that there were remarkable changes in the expression of genes, and the content of metabolites correlated with the primary and secondary metabolism of F. filiformis stipes. Interestingly, the expression levels of genes participating in chitosan biosynthesis and the degree of deacetylation of chitosan increased from top to bottom in F. filiformis stipes, implying that cell wall glycan remodeling may contribute to concomitant toughening of the browning of F. filiformis stipes.
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Affiliation(s)
- Bing Deng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
- Key Laboratory of Shanxi Province for Loess Plateau Edible Fungi, Taigu 030801, Shanxi, China
| | - Benfeng Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Linhao Xi
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
- Key Laboratory of Shanxi Province for Loess Plateau Edible Fungi, Taigu 030801, Shanxi, China
| | - Jingyu Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
- Key Laboratory of Shanxi Province for Loess Plateau Edible Fungi, Taigu 030801, Shanxi, China
| | - Jin Xu
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
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28
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Özdemir E, Başaran P, Kartal S, Akan T. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality. Compr Rev Food Sci Food Saf 2023; 22:4484-4515. [PMID: 37661766 DOI: 10.1111/1541-4337.13231] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 07/12/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023]
Abstract
Fresh green leafy vegetables (FGLVs) are consumed either garden-fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food-related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP-treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short-shelf-life products. In addition, organizations actively involved in CP research and development and patent applications (2016-2022) have also been analyzed.
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Affiliation(s)
- Emel Özdemir
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Pervin Başaran
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Sehban Kartal
- Department of Physics, Istanbul University, Istanbul, Turkey
| | - Tamer Akan
- Department of Physics, Eskisehir Osmangazi University, Eskisehir, Turkey
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Schulz K, Machaj G, Knox P, Hancock RD, Verrall SR, Korpinen R, Saranpää P, Kärkönen A, Karpinska B, Foyer CH. Restraining Quiescence Release-Related Ageing in Plant Cells: A Case Study in Carrot. Cells 2023; 12:2465. [PMID: 37887309 PMCID: PMC10605352 DOI: 10.3390/cells12202465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/05/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
The blackening of cut carrots causes substantial economic losses to the food industry. Blackening was not observed in carrots that had been stored underground for less than a year, but the susceptibility to blackening increased with the age of the carrots that were stored underground for longer periods. Samples of black, border, and orange tissues from processed carrot batons and slices, prepared under industry standard conditions, were analyzed to identify the molecular and metabolic mechanisms underpinning processing-induced blackening. The black tissues showed substantial molecular and metabolic rewiring and large changes in the cell wall structure, with a decreased abundance of xyloglucan, pectins (homogalacturonan, rhamnogalacturonan-I, galactan and arabinan), and higher levels of lignin and other phenolic compounds when compared to orange tissues. Metabolite profiling analysis showed that there was a major shift from primary to secondary metabolism in the black tissues, which were depleted in sugars, amino acids, and tricarboxylic acid (TCA) cycle intermediates but were rich in phenolic compounds. These findings suggest that processing triggers a release from quiescence. Transcripts encoding proteins associated with secondary metabolism were less abundant in the black tissues, but there were no increases in transcripts associated with oxidative stress responses, programmed cell death, or senescence. We conclude that restraining quiescence release alters cell wall metabolism and composition, particularly regarding pectin composition, in a manner that increases susceptibility to blackening upon processing.
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Affiliation(s)
- Katie Schulz
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK; (K.S.); (P.K.)
| | - Gabriela Machaj
- Department of Plant Biology and Biotechnology, University of Agriculture in Krakow, 31-120 Krakow, Poland;
| | - Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK; (K.S.); (P.K.)
| | - Robert D. Hancock
- Cell and Molecular Sciences, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, UK;
| | - Susan R. Verrall
- Ecological Sciences, The James Hutton Institute, Invergowrie, Dundee DD2 1BE, UK;
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Pekka Saranpää
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Anna Kärkönen
- Natural Resources Institute Finland, Production Systems, Latokartanonkaari 9, 00790 Helsinki, Finland; (R.K.); (P.S.); (A.K.)
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston B15 2TT, UK
| | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston B15 2TT, UK
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Teplitski M, Touchman JW, Almenar E, Evanega S, Aust D, Yoshinaka M, Estes VL. Bio-based solutions for reducing loss and waste of fresh fruits and vegetables: an industry perspective. Curr Opin Biotechnol 2023; 83:102971. [PMID: 37541160 DOI: 10.1016/j.copbio.2023.102971] [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: 01/22/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 08/06/2023]
Abstract
Reducing loss and waste of fresh produce requires a systems-wide approach, where supply chain, logistical, and cold chain considerations are balanced with plant breeding, biotechnological, biochemical, and bioinspired solutions. Even though bioengineered specialty crops got off to a rocky start, genetically modified nonbrowning apples and potatoes have been on the market for almost a decade, with bioengineered pineapples, tomatoes, and gene-edited leafy greens with novel taste and nutritional profiles entering the market this year. Traditional and modern breeding expand the toolset of solutions for alleviating labor concerns, extending shelf life, and developing a generally tastier product less likely to be wasted by consumers. Critical to the systems approach is ensuring shelf-life extensions are not 'swallowed' into the supply chain and passed on to consumers.
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Affiliation(s)
- Max Teplitski
- International Fresh Produce Association, Washington, DC, USA.
| | | | - Eva Almenar
- School of Packaging, Michigan State University, East Lansing, MI 48824, USA
| | | | | | | | - Vonnie L Estes
- International Fresh Produce Association, Washington, DC, USA
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Pervaiz T, Park S, Rezk A, Hur M, Obenland D, Arpaia ML, El-kereamy A. Metabolomic analyses provide insights into the preharvest rind disorder in Satsuma Owari Mandarin. FRONTIERS IN PLANT SCIENCE 2023; 14:1263354. [PMID: 37822340 PMCID: PMC10562707 DOI: 10.3389/fpls.2023.1263354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 08/31/2023] [Indexed: 10/13/2023]
Abstract
Citrus fruit's appearance is the primary criterion used to assess its quality for the fresh market, hence the rind's condition is a crucial quality trait. Pre-harvest rind disorder is one of the major physiological problems in mandarins. The disorder occurs right before harvest following rain events in some Mandarin varieties. Despite the economic damage caused by this kind of disorder, very limited information is available about the molecular mechanisms underlying the occurrence of this disorder. In the present study, we evaluated the primary metabolites, antioxidants, and hormones associated with the pre-harvest rind disorder in Mandarins. The study was carried out using ten-year-old 'Owari' Satsuma mandarin trees grafted on 'Carrizo' rootstock and grown in a commercial orchard in San Joaquin Valley, California, USA. Samples were collected from healthy tissue of healthy fruit (HF_HT), healthy tissue of damaged fruit (DF_HT), and damaged tissue of damaged fruit (DF_DT). Damaged fruit (DF_HT and DF_DT) showed lower cellulose concentrations than healthy fruit tissues (HF_HT), however, had similar contents of pectin and hemicellulose. The antioxidant activities showed no significant difference in all paired comparisons between samples as expressed in the malondialdehyde (MDA) content. However, DF_DT had a higher H2O2 content compared to HF_HT, but DF_HT had a similar content to that of HF_HT. Furthermore, peroxidase (POD) and polyphenol oxidase (PPO) activities were increased in DF_DT compared to HF_HT (P = 0.0294) and DF_HT (P = 0.0044), respectively. Targeted metabolomics analysis revealed that a total of 76 metabolites were identified in Satsuma rind tissues, and the relative concentrations of 43 metabolites were significantly different across studied samples. The hormonal analysis showed the involvement of jasmonate O-methyltransferase, jasmonic acid-amido synthetase JAR1-like, and JA-isoleucine may key role in causing the rind disorder in mandarins. In addition, the damaged fruit tissues have a higher level of jasmonic acid (JA), 12-oxo-phytodienoic acid, and JA-isoleucine than undamaged tissue.
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Affiliation(s)
- Tariq Pervaiz
- Department of Botany and Plant Sciences, University of California, Riverside, Riverside, CA, United States
| | - Suejin Park
- Department of Horticulture, Jeonbuk National University, Jeonju, Republic of Korea
| | - Alaaeldin Rezk
- Department of Botany and Plant Sciences, University of California, Riverside, Riverside, CA, United States
| | - Manhoi Hur
- Metabolomics Core Facility, Institute for Integrative Genome Biology, University of California, Riverside, Riverside, CA, United States
| | - David Obenland
- United States Department of Agriculture (USDA), Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA, United States
| | - Mary Lu Arpaia
- Department of Botany and Plant Sciences, University of California, Riverside, Riverside, CA, United States
| | - Ashraf El-kereamy
- Department of Botany and Plant Sciences, University of California, Riverside, Riverside, CA, United States
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Joompang A, Anwised P, Klaynongsruang S, Taemaitree L, Wanthong A, Choowongkomon K, Daduang S, Katekaew S, Jangpromma N. Rational design of an N-terminal cysteine-containing tetrapeptide that inhibits tyrosinase and evaluation of its mechanism of action. Curr Res Food Sci 2023; 7:100598. [PMID: 37790858 PMCID: PMC10543783 DOI: 10.1016/j.crfs.2023.100598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 09/14/2023] [Accepted: 09/17/2023] [Indexed: 10/05/2023] Open
Abstract
There has been a resurgence of interest in bioactive peptides as therapeutic agents. This is particularly interesting for tyrosinase, which can be inhibited by thiol-containing peptides. This work demonstrates that an N-terminal cysteine-containing tetrapeptide can be rationally designed to inhibit tyrosinase activity in vitro and in cells. The tetrapeptide cysteine (C), arginine (R), asparagine (N) and leucine (L) or CRNL is a potent inhibitor of tyrosinase activity with an IC50 value of 39.62 ± 6.21 μM, which is comparable to currently used tyrosinase inhibitors. Through structure-activity studies and computational modeling, we demonstrate the peptide interacts with the enzyme via electrostatic (R with E322), hydrogen bonding (N with N260) and hydrophobic (L with V248) intermolecular interactions and that a combination of these is required for potent activity. Moreover, copper chelating activity might be one of the mechanisms of tyrosinase inhibition by CRNL. Kinetic studies show that tetrapeptide is a competitive inhibitor with two-step irreversible inhibition. In addition, CRNL had no toxicity and could reduce melanin levels in the murine melanoma cell line (B16F1). Overall, CRNL is a very promising candidate for hyperpigmentation treatment.
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Affiliation(s)
- Anupong Joompang
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Preeyanan Anwised
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sompong Klaynongsruang
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Lapatrada Taemaitree
- Department of Integrated Science, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Anuwat Wanthong
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Department of Biology, Faculty of Science, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand
| | - Sakda Daduang
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Department of Pharmacognosy and Toxicology, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Somporn Katekaew
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nisachon Jangpromma
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
- Protein and Proteomics Research Center for Commercial and Industrial Purposes (ProCCI), Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
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Ottaviani JI, Ensunsa JL, Fong RY, Kimball J, Medici V, Kuhnle GGC, Crozier A, Schroeter H, Kwik-Uribe C. Impact of polyphenol oxidase on the bioavailability of flavan-3-ols in fruit smoothies: a controlled, single blinded, cross-over study. Food Funct 2023; 14:8217-8228. [PMID: 37615673 DOI: 10.1039/d3fo01599h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
Flavan-3-ols are bioactive compounds found in a variety of fruits and vegetables (F&V) that have been linked to positive health benefits. Increasing habitual flavan-3-ol intake is challenged by the generally low consumption of F&V. While smoothies are a commonly endorsed, consumer-accepted means to increase the daily intake of these important foods, fruits used for smoothie preparation can have a high polyphenol oxidase (PPO) activity and thus potentially affect the content and bioavailability of flavan-3-ols. To assess whether or not consuming freshly prepared smoothies made with different PPO-containing fruit impacts the bioavailability of the flavan-3-ols, a controlled, single blinded and cross-over study was conducted in healthy men (n = 8) who consumed a flavan-3-ol-containing banana-based smoothie (high-PPO drink), a flavan-3-ol-containing mixed berry smoothie (low-PPO drink) and flavan-3-ols in a capsule format (control). The peak plasma concentration (Cmax) of flavan-3-ol metabolites after capsule intake was 680 ± 78 nmol L-1, which was similar to the levels detected after the intake of the low PPO drink. In contrast, the intake of the high PPO drink resulted in a Cmax of 96 ± 47 nmol L-1, 84% lower than that obtained after capsule intake. In a subsequent study (n = 11), flavan-3-ols were co-ingested with a high-PPO banana drink but contact prior to intake was prevented. In this context, plasma flavan-3-ol levels were still reduced, suggesting an effect possibly related to post-ingestion PPO activity degrading flavan-3-ols in the stomach. There was a substantial range in the PPO activity detected in 18 different fruits, vegetables and plant-derived dietary products. In conclusion, bioavailability of flavan-3-ols, and most likely other dietary polyphenol bioactives, can be reduced substantially by the co-ingestion of high PPO-containing products, the implications of which are of importance for dietary advice and food preparation both at home and in industrial settings.
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Affiliation(s)
| | - Jodi L Ensunsa
- Department of Nutrition, Meyer Hall, University of California, Davis, CA 95616, USA
| | - Reedmond Y Fong
- Department of Nutrition, Meyer Hall, University of California, Davis, CA 95616, USA
| | - Jennifer Kimball
- Department of Nutrition, Meyer Hall, University of California, Davis, CA 95616, USA
| | - Valentina Medici
- Department of Internal Medicine, Division of Gastroenterology and Hepatology, University of California Davis, Sacramento, CA 05817, USA
| | - Gunter G C Kuhnle
- Department of Food & Nutritional Sciences, University of Reading, Reading RG56 6DX, UK
| | - Alan Crozier
- Department of Nutrition, Meyer Hall, University of California, Davis, CA 95616, USA
- Department of Chemistry, King Saud University, Riyadh 11451, Saudi Arabia
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Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
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Pompili V, Mazzocchi E, Moglia A, Acquadro A, Comino C, Rotino GL, Lanteri S. Structural and expression analysis of polyphenol oxidases potentially involved in globe artichoke (C. cardunculus var. scolymus L.) tissue browning. Sci Rep 2023; 13:12288. [PMID: 37516733 PMCID: PMC10387078 DOI: 10.1038/s41598-023-38874-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 07/16/2023] [Indexed: 07/31/2023] Open
Abstract
Globe artichoke capitula are susceptible to browning due to oxidation of phenols caused by the activity of polyphenol oxidases (PPOs), this reduces their suitability for fresh or processed uses. A genome-wide analysis of the globe artichoke PPO gene family was performed. Bioinformatics analyses identified eleven PPOs and their genomic and amino acidic features were annotated. Cis-acting element analysis identified a gene regulatory and functional profile associated to plant growth and development as well as stress response. For some PPOs, phylogenetic analyses revealed a structural and functional conservation with different Asteraceae PPOs, while the allelic variants of the eleven PPOs investigated across four globe artichoke varietal types identified several SNP/Indel variants, some of which having impact on gene translation. By RTqPCR were assessed the expression patterns of PPOs in plant tissues and in vitro calli characterized by different morphologies. Heterogeneous PPO expression profiles were observed and three of them (PPO6, 7 and 11) showed a significant increase of transcripts in capitula tissues after cutting. Analogously, the same three PPOs were significantly up-regulated in calli showing a brown phenotype due to oxidation of phenols. Our results lay the foundations for a future application of gene editing aimed at disabling the three PPOs putatively involved in capitula browning.
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Affiliation(s)
- Valerio Pompili
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Elena Mazzocchi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Andrea Moglia
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Alberto Acquadro
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Cinzia Comino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | | | - Sergio Lanteri
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
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Geng Y, Liu X, Yu Y, Li W, Mou Y, Chen F, Hu X, Ji J, Ma L. From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications. Compr Rev Food Sci Food Saf 2023; 22:3254-3291. [PMID: 37219415 DOI: 10.1111/1541-4337.13182] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/24/2023]
Abstract
Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of o-quinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.
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Affiliation(s)
- Yaqian Geng
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xinyu Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yiran Yu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Wei Li
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yao Mou
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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37
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Vella FM, Calandrelli R, Cautela D, Laratta B. Natural Antioxidant Potential of Melon Peels for Fortified Foods. Foods 2023; 12:2523. [PMID: 37444261 DOI: 10.3390/foods12132523] [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: 05/23/2023] [Revised: 06/14/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Agricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (Cucumis melo L.) cultivars were studied and successfully characterized for high-added biomolecules to verify their possible exploitation as wealthy biomasses. Peels were investigated for their cell wall-modifying and browning enzymes, as well as for total polyphenols, ortho-diphenols, flavonoids, tannins, and antioxidant properties. The results of the analyses displayed great promise in one of the three cultivars investigated. Later on, a preliminary study using the best peel extract as a dietary supplement was carried out by preparing fortified seawater to enhance its antioxidant power. The effects of storage time (60 days) were examined at two temperatures through the determination of the stability of the polyphenol content. The kinetic parameters of degradation were also calculated. The "enriched sea water" retained great antioxidant activity in refrigerated conditions, demonstrating that there is good potential for melon by-products to add their natural compounds for food fortification. These findings may provide valuable data for scale-up, from the lab to the pilot or industrial application.
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Affiliation(s)
- Filomena Monica Vella
- National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, Italy
| | - Roberto Calandrelli
- National Research Council (CNR), Institute of Research on Terrestrial Ecosystems (IRET), Via P. Castellino, 80131 Naples, Italy
| | - Domenico Cautela
- Department of Theoretical and Applied Sciences, e-Campus University, 22060 Novedrate, Como, Italy
| | - Bruna Laratta
- National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, Italy
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Zhang H, Pu J, Liu H, Wang M, Du Y, Tang X, Luo X, Wang Y, Deng Q. Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage. Int J Mol Sci 2023; 24:10541. [PMID: 37445735 DOI: 10.3390/ijms241310541] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/07/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Sichuan is the China's leading producer of loquat, with the largest cultivation area and yield ranked first in China. Loquat is a seasonal fruit highly appreciated by consumers; however, the fruit is prone to browning and lignification after harvest, affecting its storage quality. The effects of L-Cysteine (L-Cys, 0.01, 0.05, 0.1, 0.2%) and γ-aminobutyric acid (GABA, 0.025, 0.05, 0.075, 0.1%) on the sensory quality and antioxidant activity of loquat fruit during cold storage at 4 °C for 35 days and simulated shelf life for 5 days were investigated. The results showed that after 40 days of storage, compared with the control, 0.05% L-Cys and 0.05% GABA treatment of 'Zaozhong No. 6' loquat fruit effectively reduced the weight loss rate, browning index, decay index, respiratory rate, firmness, and lignin content and slowed the decreases in total soluble solids, soluble sugar, titratable acidityand vitamin C contents. The application of 0.05% L-Cys and 0.05% GABA significantly increased the contents of total phenols, total flavonoids, flavanols, and carotenoids; delayed the increase of relative electric conductivity, MDA, POD, and PPO activities; and significantly enhanced the activities of SOD and CAT, DPPH free radical scavenging ability, and FRAP, thereby improving antioxidant capacity. In summary, 0.05% L-Cys and 0.05% GABA treatment promotes the quality of loquat fruit after 40 days of storage, and significantly enhances antioxidant capacity, thus delaying senescence after harvest.
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Affiliation(s)
- Huifen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jing Pu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Han Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Miao Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ying Du
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaofu Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xian Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongqing Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
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Saberi Riseh R, Vatankhah M, Hassanisaadi M, Kennedy JF. Chitosan-based nanocomposites as coatings and packaging materials for the postharvest improvement of agricultural product: A review. Carbohydr Polym 2023; 309:120666. [PMID: 36906369 DOI: 10.1016/j.carbpol.2023.120666] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/17/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023]
Abstract
The perishability nature of harvested fruits and vegetables, along with the effect of environmental factors, storage conditions, and transportation, reduce the products' quality and shelf-life. Considerable efforts have been allocated to alternate conventional coatings based on new edible biopolymers for packaging. Chitosan is an attractive alternative to synthetic plastic polymers due to its biodegradability, antimicrobial activity, and film-forming properties. However, its conservative properties can be improved by adding active compounds, limiting microbial agents' growth and biochemical and physical damages, and enhancing the stored products' quality, shelf-life, and consumer acceptability. Most of the research on chitosan-based coatings focuses on antimicrobial or antioxidant properties. Along with the advancement of polymer science and nanotechnology, novel chitosan blends with multiple functionalities are required and should be fabricated using numerous strategies, especially for application during storage. This review discusses recent developments in using chitosan as a matrix to fabricate bioactive edible coatings and their positive impacts on increasing the quality and shelf-life of fruits and vegetables.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran.
| | - Masoumeh Vatankhah
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
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40
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Zheng N, Long M, Zhang Z, Du S, Huang X, Osire T, Xia X. Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37243343 DOI: 10.1080/10408398.2023.2217268] [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: 05/28/2023]
Abstract
High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extensively researched in the food industry, enabling the inactivation or activation of different enzymes in future food by altering their molecular structure and active site conformation. Such activation or inactivation of enzymes effectively hinders the spoilage of food and the production of beneficial substances, which is crucial for improving food quality. This paper reviews the mechanism in which high pressure affects the stability and activity of enzymes, concludes the roles of key enzymes in the future food processed using high pressure technologies. Moreover, we discuss the application of modified enzymes based on high pressure, providing insights into the future direction of enzyme evolution under complex food processing conditions (e.g. high temperature, high pressure, high shear, and multiple elements). Finally, we conclude with prospects of high pressure technology and research directions in the future. Although HPP has shown positive effects in improving the future food quality, there is still a pressing need to develop new and effective combined processing methods, upgrade processing modes, and promote sustainable lifestyles.
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Affiliation(s)
- Nan Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Mengfei Long
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zehua Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xinlei Huang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tolbert Osire
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, China
| | - Xiaole Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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41
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Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 2023; 12:foods12101949. [PMID: 37238767 DOI: 10.3390/foods12101949] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/28/2023] Open
Abstract
The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.
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Affiliation(s)
- Yingdan Zhu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yueting Luan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yingnan Zhao
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Jiali Liu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USA
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Wang X, Zhang X, Jia P, Luan H, Qi G, Li H, Guo S. Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples. FRONTIERS IN PLANT SCIENCE 2023; 14:1176936. [PMID: 37223812 PMCID: PMC10200898 DOI: 10.3389/fpls.2023.1176936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 04/07/2023] [Indexed: 05/25/2023]
Abstract
Enzymatic browning has a considerable negative impact on the acceptability and marketability of freshly cut apples. However, the molecular mechanism by which selenium (Se) positively affects freshly cut apples in this regard is not yet clear. In this study, 0.75 kg/plant of Se-enriched organic fertilizer was applied to "Fuji" apple trees during the young fruit stage (M5, May 25), the early fruit enlargement stage (M6, June 25), and the fruit enlargement stage (M7, July 25), respectively. The same amount of Se-free organic fertilizer was applied as a control. Herein, the regulatory mechanism by which exogenous Se exerts its anti-browning effect in freshly cut apples was investigated. The results showed that the M7 treatment applied in Se-reinforced apples could remarkably inhibit their browning at 1 h after being freshly cut. Additionally, the expression of polyphenol oxidase (PPO) and peroxidase (POD) genes treated with exogenous Se was significantly reduced compared to controls. Moreover, the lipoxygenase (LOX) and phospholipase D (PLD) genes, which are involved in membrane lipid oxidation, were expressed at higher levels in the control. The gene expression levels of the antioxidant enzymes catalase (CAT), superoxide dismutase (SOD), glutathione S-transferase (GST), and ascorbate peroxidase (APX) were upregulated in the different exogenous Se treatment groups. Similarly, the main metabolites measured during the browning process were phenols and lipids; thus, it could be speculated that the mechanism by which exogenous Se produces its anti-browning effect may be by reducing phenolase activity, improving the antioxidant capacity of the fruits, and alleviating membrane lipid peroxidation. In summary, this study provides evidence regarding and insight into the response mechanism employed by exogenous Se to inhibit browning in freshly cut apples.
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Hering A, Stefanowicz-Hajduk J, Dziomba S, Halasa R, Krzemieniecki R, Sappati S, Baginski M, Ochocka JR. Mangiferin Affects Melanin Synthesis by an Influence on Tyrosinase: Inhibition, Mechanism of Action and Molecular Docking Studies. Antioxidants (Basel) 2023; 12:antiox12051016. [PMID: 37237882 DOI: 10.3390/antiox12051016] [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: 03/05/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/28/2023] Open
Abstract
Mangiferin is a strong antioxidant that presents a wide range of biological activities. The aim of this study was to evaluate, for the first time, the influence of mangiferin on tyrosinase, an enzyme responsible for melanin synthesis and the unwanted browning process of food. The research included both the kinetics and molecular interactions between tyrosinase and mangiferin. The research proved that mangiferin inhibits tyrosinase activity in a dose-dependent manner with IC50 290 +/- 6.04 µM, which was found comparable with the standard kojic acid (IC50 217.45 +/- 2.54 µM). The mechanism of inhibition was described as mixed inhibition. The interaction between tyrosinase enzyme and mangiferin was confirmed with capillary electrophoresis (CE). The analysis indicated the formation of two main, and four less significant complexes. These results have also been supported by the molecular docking studies. It was indicated that mangiferin binds to tyrosinase, similarly to L-DOPA molecule, both in the active center and peripheral site. As it was presented in molecular docking studies, mangiferin and L-DOPA molecules can interact in a similar way with surrounding amino acid residues of tyrosinase. Additionally, hydroxyl groups of mangiferin may interact with amino acids on the tyrosinase external surface causing non-specific interaction.
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Affiliation(s)
- Anna Hering
- Department of Biology and Pharmaceutical Botany, Medical University of Gdansk, 80-210 Gdansk, Poland
| | | | - Szymon Dziomba
- Department of Toxicology, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Rafal Halasa
- Department of Pharmaceutical Microbiology, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Radoslaw Krzemieniecki
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Subrahmanyam Sappati
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Maciej Baginski
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Jadwiga Renata Ochocka
- Department of Biology and Pharmaceutical Botany, Medical University of Gdansk, 80-210 Gdansk, Poland
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Li Z, Huang J, Wang L, Li D, Chen Y, Xu Y, Li L, Xiao H, Luo Z. Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37128783 DOI: 10.1080/10408398.2023.2203737] [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: 05/03/2023]
Abstract
Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This article comprehensively reviews the chemical interactions of SO2 with the components of fruit and vegetable products, elaborates its mechanism of antimicrobial, anti-browning, and antioxidation, discusses its roles in regulation of sulfur metabolism, reactive oxygen species (ROS)/redox, resistance induction, and quality maintenance in fruits and vegetables, summarizes the application technology of SO2 and its safety in human (absorption, metabolism, toxicity, regulation), and emphasizes the intrinsic metabolism of SO2 and its consequences for the postharvest physiology and safety of fresh fruits and vegetables. In order to fully understand the benefits and risks of SO2, more research is needed to evaluate the molecular mechanisms of SO2 metabolism in the cells and tissues of fruits and vegetables, and to uncover the interaction mechanisms between SO2 and the components of fruits and vegetables as well as the efficacy and safety of bound SO2. This review has important guiding significance for adjusting an applicable definition of maximum residue limit of SO2 in food.
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Affiliation(s)
- Zhenbiao Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jing Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou, China
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Zhong S, Li J, Wei M, Deng Z, Liu X. Fresh and Browned Lotus Root Extracts Promote Cholesterol Metabolism in FFA-Induced HepG2 Cells through Different Pathways. Foods 2023; 12:foods12091781. [PMID: 37174319 PMCID: PMC10178253 DOI: 10.3390/foods12091781] [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: 03/24/2023] [Revised: 04/13/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
Browning of fresh-cut plants is mainly attributed to the enzymatic browning of phenolic compounds induced by polyphenol oxidase (PPO), producing browning products such as anthraquinones, flavanol oxides, and glycosides, which are usually considered to be non-toxic. Could browning bring any benefits on behalf of their bioactivity? Our previous study found that browned lotus root extracts (BLREs) could reduce the cholesterol level in obese mice as fresh lotus root extracts (FLREs) did. This study aimed to compare the mechanisms of FLRE and BLRE on cholesterol metabolism and verify whether the main component's monomer regulates cholesterol metabolism like the extracts do through in vitro experiments. Extracts and monomeric compounds are applied to HepG2 cells induced by free fatty acids (FFA). Extracellular total cholesterol (TC) and triglyceride (TG) levels were also detected. In addition, RT-PCR and Western blot were used to observe cholesterol metabolism-related gene and protein expression. The in vitro results showed that BLRE and FLRE could reduce TC and TG levels in HepG2 cells. In addition, BLRE suppressed the synthesis of cholesterol. Meanwhile, FLRE promoted the synthesis of bile acid (BA) as well as the clearance and efflux of cholesterol. Furthermore, the main monomers of BLRE also decreased cholesterol synthesis, which is the same as BLRE. In addition, the main monomers of FLRE promoted the synthesis of BAs, similar to FLRE. BLRE and FLRE promote cholesterol metabolism by different pathways.
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Affiliation(s)
- Shuyuan Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jingfang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Meng Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoru Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Li G, Zhao Y, Qin Z, Wei S, Liang D, Liang Y, Song W, Ding B. Mechanistic Understanding of Tyrosinase Inhibition by Polymeric Proanthocyanidins from Acacia confusa Stem Bark and Their Effect on the Browning Resistance of Fresh-Cut Asparagus Lettuce. Molecules 2023; 28:3435. [PMID: 37110667 PMCID: PMC10143530 DOI: 10.3390/molecules28083435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Tyrosinase inhibitors are capable of preventing unfavorable enzymatic browning of fruits and vegetables. In this study, the capacity of Acacia confusa stem bark proanthocyanidins (ASBPs) to inhibit tyrosinase activity was evaluated. ASBPs were shown to be a high-potential inhibitor of tyrosinase with IC50 values of 92.49 ± 4.70 and 61.74 ± 8.93 μg/mL when using L-tyrosine and L-DOPA as the substrate, respectively. The structural elucidation performed with UV-vis, FT-IR spectroscopy, ESI-MS and thiolysis coupled to HPLC-ESI-MS suggested that ASBPs had structural heterogeneity in monomer units and interflavan linkages and consisted mainly of procyanidins dominant with B-type linkages. To gain insights into the inhibitory mechanisms of ASBPs against tyrosinase, different spectroscopic and molecular docking methods were further conducted. Results validated that ASBPs possessed the ability to chelate copper ions and could prevent the oxidation process of substrates by tyrosinase. The hydrogen bond formed with Lys-376 residue played a key role in the binding force of ASBPs with tyrosinase that induced a certain alteration in the microenvironment and secondary structure of tyrosinase, resulting in the enzymatic activity being ultimately restricted. It was also observed that ASBPs treatment effectively inhibited the activities of PPO and POD to retard the surface browning of fresh-cut asparagus lettuce and thus extended their shelf-life. The results provided preliminary evidence supporting the exploitation of ASBPs into potential antibrowning agents for the fresh-cut food industry.
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Affiliation(s)
- Guanghui Li
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Yaying Zhao
- College of Life Science, Yangtze University, Jingzhou 434025, China
- College of Life Science and Engineering, Henan University of Urban Construction, Pingdingshan 467036, China
| | - Zeya Qin
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Henan Key Laboratory of Water Pollution Control and Rehabilitation Technology, Henan University of Urban Construction, Pingdingshan 467036, China
| | - Dandan Liang
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Yun Liang
- College of Life Science, Yangtze University, Jingzhou 434025, China
- College of Life Science and Engineering, Henan University of Urban Construction, Pingdingshan 467036, China
| | - Wei Song
- College of Life Science and Engineering, Henan University of Urban Construction, Pingdingshan 467036, China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou 434025, China
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Najman K, Adrian S, Sadowska A, Świąder K, Hallmann E, Buczak K, Waszkiewicz-Robak B, Szterk A. Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products. Molecules 2023; 28:molecules28073066. [PMID: 37049829 PMCID: PMC10096434 DOI: 10.3390/molecules28073066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/25/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (L*a*b*) were determined. The content of key bioactive ingredients, i.e., tannins, carotenoids, flavonoids, phenolic acids, and total polyphenols, was also determined, as well as the antioxidant activity of raw and technologically processed (cooked, fried, and squeezed) quince fruits. The conducted research showed that fresh quince fruit and processed quince products can be a very good source of bioactive ingredients in the diet, such as tannins (3.64 ± 0.06 mg/100 g in fresh fruit; from 2.22 ± 0.02 mg/100 g to 5.59 ± 0.15 g/100 g in products), carotenoids (44.98 ± 0.18 mg/100 g in fresh fruit; from 141.88 ± 0.62 mg/100 g to 166.12 ± 0.62 mg/100 g in products), and polyphenolic compounds (246.98 ± 6.76 mg GAE/100 g in fresh fruit; from 364.53 ± 3.76 mg/100 g to 674.21 ± 4.49 mg/100 g in products). Quince fruit and quince products are also characterized by high antioxidant properties (452.41 ± 6.50 µM TEAC/100 g in fresh fruit; 520.78 ± 8.56 µM TEAC/100 g to 916.16 ± 6.55 µM TEAC/100 g in products). The choice of appropriate technological processing for the quince fruit may allow producers to obtain high-quality fruit preserves and act a starting point for the development of functional products with the addition of quince fruit in its various forms, with high health-promoting values and a wide range of applications in both the food and pharmaceutical industries.
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48
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Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction. Food Chem 2023; 404:134541. [DOI: 10.1016/j.foodchem.2022.134541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/16/2022] [Accepted: 10/04/2022] [Indexed: 11/22/2022]
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49
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Bao X, Min R, Zhou K, Traffano-Schiffo MV, Dong Q, Luo W. Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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50
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Shojazadeh T, Zolghadr L, JafarKhani S, Gharaghani S, Farasat A, Piri H, Gheibi N. Biomolecular interactions and binding dynamics of inhibitor arachidonic acid, with tyrosinase enzyme. J Biomol Struct Dyn 2023; 41:1378-1387. [PMID: 34974821 DOI: 10.1080/07391102.2021.2020167] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Hyperpigmentation is a disorder caused by increased melanin deposition and changes in skin pigmentation. Inhibition of tyrosinase activity contributes to the control of food browning and skin pigmentation diseases. The effects of arachidonic acid (AA) on tyrosinase activity were examined using different spectroscopy methods including UV-VIS spectrophotometry, fluorescence spectroscopy, circular dichroism (CD) differential scanning calorimetry, and molecular dynamics (MD) simulations. Based on the kinetic results, arachidonic acid showed mixed-type of inhibition with Ki = 4.7 µM. Fluorescence and CD studies showed changes of secondary and tertiary structures of enzyme and a reduction of α-helix* amino acids after its incubation with different concentrations of AA, which is also confirmed by DSSP analysis. In addition, differential scanning calorimetry (DSC) studies showed a decrease in thermodynamic stability of enzyme from Tm = 338.65k for sole enzyme after incubation with AA in comparison with complex enzyme with Tm= 334.26k, ΔH =7.52 kJ/mol, and ΔS = 0.15 kJ/mol k. Based on the theoretical methods, it was found that the interaction between enzyme and AA follows an electrostatic manner with ΔG = -8.314 kJ/mol and ΔH = -12.9 kJ/mol. The MD results showed the lowest flexibility in the complex amino acids and minimal fluctuations in AA interaction with tyrosinase in Residue 240 to 260 and 66 to 80. Thus, AA inhibitory and structural and thermodynamic instability of tyrosinase supported advantages of this fatty acid for prevention of medical hyperpigmentation. Therefore, it is a good candidate for cosmetic applications. Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Tahereh Shojazadeh
- Department of Clinical Biochemistry and Genetic, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Leila Zolghadr
- Department of Chemistry, Imam Khomeini International University Qazvin, Qazvin, Iran
| | - Saeed JafarKhani
- Division of Biomedical Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran.,Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran
| | - Sajjad Gharaghani
- Laboratory of Bioinformatics and Drug Design, Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
| | - Alireza Farasat
- Cellular and Molecular Research Center, Research Institute for Prevention of Non-Communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Hossein Piri
- Cellular and Molecular Research Center, Qazvin University of Medical Sciences, Research Institute for Prevention of Non-Communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran.,Department of Biochemistry and Genetics, School of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Nematollah Gheibi
- Cellular and Molecular Research Center, Research Institute for Prevention of Non-Communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran
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