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Bacterial communities in home-made Doushen with and without chili pepper. Food Res Int 2022; 156:111321. [PMID: 35651075 DOI: 10.1016/j.foodres.2022.111321] [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: 01/29/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/24/2022]
Abstract
Doushen is a traditional Chinese fermented soybean product prepared with sterilizated soybeans under open conditions. However, little is known on the bacterial community and their influence on the flavor of Doushen. In the present study, Doushen samples with and without chili pepper were collected to reveal the bacterial community and assess a correlation between bacterial community and VFCs in the two kinds of Doushen samples. We identified four phyla and 97 bacterial genera in the two kinds of Doushen samples. In addition, a total of 17 significantly different OTUs were detected by LEfSe (Line Discriminant Analysis (LDA) Effect Size). Results of Principal coordinates analysis (PCoA), unweighted pair-group method (UPGMA) and functional and phenotypes prediction showed that bacterial communities in the two kinds of Doushen were significantly different. Spearman correlation analysis showed that all the dominant genera, except Clostridium Sensu stricto 1, were significantly correlated with the characteristic VFCs. This study provides a theoretical basis for improving the flavour quality of traditional homemade Doushen.
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Chabaane Y, Marques Arce C, Glauser G, Benrey B. Altered capsaicin levels in domesticated chili pepper varieties affect the interaction between a generalist herbivore and its ectoparasitoid. JOURNAL OF PEST SCIENCE 2022; 95:735-747. [PMID: 35221844 PMCID: PMC8860780 DOI: 10.1007/s10340-021-01399-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/08/2021] [Indexed: 05/20/2023]
Abstract
UNLABELLED Plant domestication has commonly reduced levels of secondary metabolites known to confer resistance against insects. Chili pepper is a special case because the fruits of different varieties have been selected for lower and higher levels of capsaicin, the main compound associated with defence. This may have important consequences for insect herbivores and their natural enemies. Despite the widespread consumption of chili peppers worldwide, the effects of capsaicin on insects are poorly understood. Here, we investigated the effect of capsaicin on a generalist herbivore, Spodoptera latifascia (Lepidoptera: Noctuidae) and its ectoparasitoid, Euplectrus platyhypenae (Hymenoptera: Eulophidae). Using chili varieties with three pungency levels: non-pungent (Padron), mild (Cayenne) and highly pungent (Habanero), as well as artificial diets spiked with three different levels of synthetic capsaicin, we determined whether higher capsaicin levels negatively affect the performance of these insects. Overall, capsaicin had a negative effect on both herbivore and parasitoid performance, particularly at high concentrations. Caterpillars reared on highly pungent fruits and high-capsaicin diet had longer development time, reduced pupation success, lower adult emergence, but also lower parasitism rates than caterpillars reared on mild or non-capsaicin treatments. In addition, we found that the caterpillars were capable of sequestering capsaicinoids in their haemolymph when fed on the high pungent variety with consequences for parasitoids' performance and oviposition decisions. These results increase our understanding of the role of capsaicin as a chemical defence against insects and its potential implications for pest management. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10340-021-01399-8.
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Affiliation(s)
- Yosra Chabaane
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Carla Marques Arce
- Fundamental and Applied Research in Chemical Ecology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Gaëtan Glauser
- Neuchâtel Platform of Analytical Chemistry, Institute of Chemistry, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
| | - Betty Benrey
- Laboratory of Evolutionary Entomology, Institute of Biology, University of Neuchâtel, Rue Emile-Argand 11, 2000 Neuchâtel, Switzerland
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Chabaane Y, Haseeb M, Benrey B. Domestication of Chili Pepper Has Altered Fruit Traits Affecting the Oviposition and Feeding Behavior of the Pepper Weevil. INSECTS 2021; 12:630. [PMID: 34357290 PMCID: PMC8305446 DOI: 10.3390/insects12070630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/17/2022]
Abstract
The pepper weevil, Anthonomus eugenii, Cano (Coleoptera: Curculionidae), is one of the most destructive pests of chili pepper. It causes extensive damage on varieties selected for consumption. However, the occurrence of this pest on wild and ornamental peppers remains unknown. We investigated the consequences of chili domestication on the feeding and oviposition of A. eugenii on fruits and flowers. We used plants of one wild accession, Bird Eye Pepper, five ornamental varieties (Pops Yellow, Black Pearl, Sedona Sun, Chilli Chilli, and Salsa Deep), and two domesticated varieties selected for consumption (Scotch Bonnet and Jalapeño). First, we characterized the plants according to their fruit and flower sizes, pericarp thickness, capsaicin level, fruit position, and flower color. Then, we evaluated the susceptibility of fruits and flowers to A. eugenii. Overall, domestication increased fruit and flower sizes and pericarp thickness, altered capsaicin levels, and altered fruit position and flower color. Weevils laid more eggs and caused more feeding damage on varieties selected for consumption than on wild and ornamental plants. Our results add to the growing literature on the consequences of crop domestication on herbivores. This knowledge could be integrated into breeding programs to select varieties resistant against the pepper weevil.
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Affiliation(s)
- Yosra Chabaane
- Laboratory of Evolutionary Entomology, University of Neuchâtel, 2000 Neuchâtel, Switzerland;
| | - Muhammad Haseeb
- Center for Biological Control, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32307-4100, USA;
| | - Betty Benrey
- Laboratory of Evolutionary Entomology, University of Neuchâtel, 2000 Neuchâtel, Switzerland;
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Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.1.34] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.
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Morrine AO, Zen-Zi W, Weih GB, Grant AH, Kamal D, David JB. Comparative analysis of capsaicin in twenty nine varieties of unexplored Capsicum and its antimicrobial activity against bacterial and fungal pathogens. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/jmpr2018.6667] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Sosa-Moguel O, Pino JA, Ayora-Talavera G, Sauri-Duch E, Cuevas-Glory L. Biological activities of volatile extracts from two varieties of Habanero pepper (Capsicum chinense Jacq.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1397694] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Odri Sosa-Moguel
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Mérida, Mérida, Yucatán, México
| | - Jorge A. Pino
- Instituto de Investigaciones para la Industria Alimenticia, Havana, Cuba
| | - Guadalupe Ayora-Talavera
- Departamento de Biomedicina de Enfermedades Infecciosas, Centro de Investigaciones Regionales Dr. Hideyo Noguchi, Mérida, Yucatán, México
| | - Enrique Sauri-Duch
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Mérida, Mérida, Yucatán, México
| | - Luis Cuevas-Glory
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Mérida, Mérida, Yucatán, México
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Brito-Argáez L, Tamayo-Sansores JA, Madera-Piña D, García-Villalobos FJ, Moo-Puc RE, Kú-González Á, Villanueva MA, Islas-Flores I. Biochemical characterization and immunolocalization studies of a Capsicum chinense Jacq. protein fraction containing DING proteins and anti-microbial activity. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 109:502-514. [PMID: 27835848 DOI: 10.1016/j.plaphy.2016.10.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 10/24/2016] [Accepted: 10/25/2016] [Indexed: 06/06/2023]
Abstract
The DING protein family consists of proteins of great biological importance due to their ability to inhibit carcinogenic cell growth. A DING peptide with Mr ∼7.57 kDa and pI ∼5.06 was detected in G10P1.7.57, a protein fraction from Capsicum chinense Jacq. seeds. Amino acid sequencing of the peptide produced three smaller peptides showing identity to the DING protein family. G10P1.7.57 displayed a phosphatase activity capable of dephosphorylating different phosphorylated substrates and inhibited the growth of Saccharomyces cerevisiae cells. Western immunoblotting with a custom-made polyclonal antibody raised against a sequence (ITYMSPDYAAPTLAGLDDATK), derived from the ∼7.57 kDa polypeptide, immunodetected an ∼ 39 kDa polypeptide in G10P1.7.57. Purification by electroelution followed by amino acid sequencing of the ∼39 kDa polypeptide yielded seven new peptide sequences and an additional one identical to that of the initially identified peptide. Western immunoblotting of soluble proteins from C. chinense seeds and leaves revealed the presence of the ∼39 kDa polypeptide at all developmental stages, with increased accumulation when the organs reached maturity. Immunolocalization using Dabsyl chloride- or Alexa fluor 488-conjugated antibodies revealed a specific fluorescent signal in the cell cytoplasm at all developmental stages, giving support to the idea that the ∼39 kDa polypeptide is a soluble DING protein. Thus, we have identified and characterized a protein fraction with a DING protein from C. chinense.
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Affiliation(s)
- Ligia Brito-Argáez
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico
| | - José A Tamayo-Sansores
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico
| | - Dianeli Madera-Piña
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico
| | - Francisco J García-Villalobos
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico
| | - Rosa E Moo-Puc
- Unidad de Investigación, Instituto Mexicano del Seguro Social, IMSS, T1, C.P. 97150, Mérida, Yucatán, Mexico
| | - Ángela Kú-González
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico
| | - Marco A Villanueva
- Unidad Académica de Sistemas Arrecifales, Instituto de Ciencias del Mar y Limnología, Universidad Nacional Autónoma de México, Puerto Morelos, Quintana Roo, C.P. 77580, Mexico
| | - Ignacio Islas-Flores
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán A.C., Calle 43 No. 130, Colonia Chuburná de Hidalgo, C.P. 97200, Mérida, Yucatán, Mexico.
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Vieira Bard GC, Nascimento VV, Ribeiro SFF, Rodrigues R, Perales J, Teixeira-Ferreira A, Carvalho AO, Fernandes KVS, Gomes VM. Characterization of Peptides from Capsicum annuum Hybrid Seeds with Inhibitory Activity Against α-Amylase, Serine Proteinases and Fungi. Protein J 2015; 34:122-9. [DOI: 10.1007/s10930-015-9604-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Rodriguez-Maturino A, Troncoso-Rojas R, Sánchez-Estrada A, González-Mendoza D, Ruiz-Sanchez E, Zamora-Bustillos R, Ceceña-Duran C, Grimaldo-Juarez O, Aviles-Marin M. [Antifungal effect of phenolic and carotenoids extracts from chiltepin (Capsicum annum var. glabriusculum) on Alternaria alternata and Fusarium oxysporum]. Rev Argent Microbiol 2015; 47:72-7. [PMID: 25705046 DOI: 10.1016/j.ram.2014.12.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Revised: 12/01/2014] [Accepted: 12/26/2014] [Indexed: 11/30/2022] Open
Abstract
The effect of phenolic and carotenoid extracts from chiltepin fruits on mycelial growth and the inhibition of conidial germination of Alternaria alternata and Fusarium oxysporum were investigated in the present work. Phenolic extracts inhibited mycelial growth of A.alternata by 38.46%, and significantly reduced conidial germination on the fifth day after treatment to 92% in relation to control. No significant changes were observed in the inhibition of mycelial growth in Fusarium oxysporum; however, the number of germinated conidia was reduced, showing 85% inhibition five days after treatment in relation to control. Moreover, carotenoid extracts showed 38.5% inhibition of mycelial growth and 85.3% inhibition of conidial germination of A.alternata, five days after treatment. Carotenoid extracts showed less inhibition of mycelial growth (20.3%) in F.oxysporum, with respect to A.alternata; while there was greater inhibition of conidial germination (96%) on the fifth day after treatment. Phenolic and carotenoid extracts from chiltepin may be a promising alternative as a natural fungicide against fungi of agricultural importance.
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Affiliation(s)
- Alfonso Rodriguez-Maturino
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California (ICA-UABC), Ejido Nuevo León, Baja California, México
| | - Rosalba Troncoso-Rojas
- Centro de Investigación en Alimentación y Desarrollo, A.C., Dirección de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora, México
| | - Alberto Sánchez-Estrada
- Centro de Investigación en Alimentación y Desarrollo, A.C., Dirección de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora, México
| | - Daniel González-Mendoza
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California (ICA-UABC), Ejido Nuevo León, Baja California, México.
| | - Esau Ruiz-Sanchez
- División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Conkal, Conkal, Yucatán, México
| | - Roberto Zamora-Bustillos
- División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Conkal, Conkal, Yucatán, México
| | - Carlos Ceceña-Duran
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California (ICA-UABC), Ejido Nuevo León, Baja California, México
| | - Onecimo Grimaldo-Juarez
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California (ICA-UABC), Ejido Nuevo León, Baja California, México
| | - Mónica Aviles-Marin
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California (ICA-UABC), Ejido Nuevo León, Baja California, México
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Dey A, Das T, Mukherjee S. In vitro Antibacterial Activity of n-Hexane Fraction of Methanolic Extract of Plumeria rubra L. (Apocynaceae) Stem Bark. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jps.2011.135.142] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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