scholarly journals Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaohui Liu ◽  
Aidong Zhang ◽  
Jing Shang ◽  
Zongwen Zhu ◽  
Ye Li ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fruits And Vegetables ◽  
Solanum Melongena ◽  
Downward Trend ◽  
Glutathione Metabolism ◽  
Phenylpropanoid Metabolism ◽  
Kegg Pathways ◽  
Maximum Value ◽  
Cut Time ◽  
Fresh Cut

AbstractEnzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.

scholarly journals Metabolomics Study of Browning Mechanism in Eggplant Fruits

2020 ◽  
Author(s):  
Xiaohui Liu ◽  
Shengmei Zhang ◽  
Jing Shang ◽  
Aidong Zhang ◽  
Zongwen Zhu ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Fruits And Vegetables ◽  
Solanum Melongena ◽  
Atp Synthesis ◽  
Pentose Phosphate ◽  
Enzymatic Browning ◽  
Glutathione Metabolism ◽  
Catering Industry ◽  
Metabolomics Study ◽  
Fresh Cut

Abstract Objective ： Fresh-cut fruits and vegetables is an emerging type of fruits and vegetables processing products for consumers to eat immediately or for the catering industry. Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. Eggplant is a common vegetable, which is favored by consumers. Accordingly, we used an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) to explore the browning mechanism in peeled eggplant ( Solanum melongena L . ). Results: Metabolomics revealed several hundred differential metabolites, including lipids, phenols, sugars and fatty acids. The content of these metabolites changed dynamically as the peeled time increased. The content of polyphenols, especially chlorogenic acid, increased significantly, suggesting that the main substrate for enzymatic browning in eggplant is chlorogenic acid. Furthermore, all the differential metabolite were mapped to KEGG pathway, revealing significant differences in linoleic acid metabolism, tyrosine metabolism，glutathione metabolism, pentose phosphate pathway, tropane, piperidine and pyridine alkaloid biosynthesis, phenylpropanol metabolism and glycosylphosphatidylinositol(GPI)-anchor biosynthesis over time. Therefore, we speculate that some metabolic pathways that are closely connected with respiration, glycolysis, ATP synthesis, and phenolic synthesi are disturbed after peeling, under the action of enzymes, eventually leading to browning.

scholarly journals Metabolomics Study of Browning Mechanism in Eggplant Fruits

2019 ◽  
Author(s):  
Xiaohui Liu ◽  
Shengmei Zhang ◽  
Jing Shang ◽  
Aidong Zhang ◽  
Zongwen Zhu ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Fruits And Vegetables ◽  
Solanum Melongena ◽  
Atp Synthesis ◽  
Pentose Phosphate ◽  
Untargeted Metabolomics ◽  
Enzymatic Browning ◽  
Glutathione Metabolism ◽  
Catering Industry ◽  
Fresh Cut

Abstract Background: Fresh-cut fruits and vegetables is a emerging type of fruits and vegetables processing products for consumers to eat immediately or for the catering industry. Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. Eggplant is a common vegetable, which is favored by consumers. Accordingly, we used an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) to explore the browning mechanism in peeled eggplant ( Solanum melongena L . ). Results: Metabolomics revealed several hundred differential metabolites, including lipids, phenols, sugars and fatty acids. The content of these metabolites changed dynamically as the peeled time increased. The content of polyphenols, especially chlorogenic acid, increased significantly, suggesting that the main substrate for enzymatic browning in eggplant is chlorogenic acid. Furthermore, all the differential metabolite were mapped to KEGG pathway, revealing significant differences in linoleic acid metabolism, tyrosine metabolism ，glutathione metabolism, pentose phosphate pathway, tropane, piperidine and pyridine alkaloid biosynthesis, phenylpropanol metabolism and glycosylphosphatidylinositol(GPI)-anchor biosynthesis over time. Therefore, we speculate that some metabolic pathways that are closely connected with respiration, glycolysis, ATP synthesis, and phenolic synthesi are disturbed after peeling, under the action of enzymes, eventually leading to browning. Conclusions: We established an untargeted metabolomics method based on LC-MS technology to explain the mechanism of eggplant browning, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables deeply processing, and furnish new ideas and perspectives for understanding fruit and vegetable browning in the future.

scholarly journals Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

2020 ◽  
Author(s):  
Xiaohui Liu ◽  
Jing Shang ◽  
Aidong Zhang ◽  
Zongwen Zhu ◽  
Dingshi Zha ◽  
...  
Keyword(s):  
Differentially Expressed Genes ◽  
Fruits And Vegetables ◽  
Molecular Mechanisms ◽  
Solanum Melongena ◽  
Transcriptome Profiling ◽  
Differentially Expressed ◽  
Enzymatic Browning ◽  
Fruit Samples ◽  
Phenylpropanoid Biosynthesis ◽  
Fresh Cut

Abstract Background: Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the appearance of products and impacts their nutrition. We used the RNA-Seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant (Solanum melongena L.) fruit samples from a browning-sensitive cultivar and a browning-resistant cultivar to investigate the genes and molecular mechanisms involved in browning. Results: A total of 111.55 GB of high-quality reads were generated, the genomes of each sample were compared, and 83.50%–95.14% of the data was mapped to the eggplant reference genome. Furthermore, a total of 19631 differentially expressed genes were identified, among which 12 genes and two WRKY transcription factors were identified as potentially involved in enzymatic browning in fresh-cut eggplant fruit. Moreover, the 14 differentially expressed genes associated with browning were verified using qRT-PCR. Conclusions: Several genes associated with phenolic oxidation, phenylpropanoid biosynthesis, and flavonoid biosynthesis were found to be differentially regulated between the eggplant cultivars with different browning sensitivities. This work is of great theoretical significance, as it provides a basis for future molecular studies and improvement of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

scholarly journals Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaohui Liu ◽  
Aidong Zhang ◽  
Jie Zhao ◽  
Jing Shang ◽  
Zongwen Zhu ◽  
...  
Keyword(s):  
Regulatory Networks ◽  
Fruits And Vegetables ◽  
Molecular Mechanisms ◽  
Solanum Melongena ◽  
Transcriptome Profiling ◽  
Gene Families ◽  
Enzymatic Browning ◽  
Specific Expression ◽  
Fruit Samples ◽  
Fresh Cut

AbstractFresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in ‘36’ were significantly higher than those of ‘F’ fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

scholarly journals R2R3-MYB transcription factors, StmiR858 and sucrose mediate potato flavonol biosynthesis

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Sen Lin ◽  
Rajesh K. Singh ◽  
Moehninsi ◽  
Duroy A. Navarre
Keyword(s):  
Gene Expression ◽  
Abiotic Stress ◽  
Feedback Loop ◽  
Regulatory Mechanisms ◽  
Phenylpropanoid Metabolism ◽  
Biotic And Abiotic Stress ◽  
Health Promoting ◽  
Transient Overexpression ◽  
R2r3 Myb ◽  
R2r3 Myb Transcription Factors

AbstractFlavonols and other phenylpropanoids protect plants from biotic and abiotic stress and are dietarily desirable because of their health-promoting properties. The ability to develop new potatoes (Solanum tuberosum) with optimal types and amounts of phenylpropanoids is limited by lack of knowledge about the regulatory mechanisms. Exogenous sucrose increased flavonols, whereas overexpression of the MYB StAN1 induced sucrolytic gene expression. Heterologous StAN1 protein bound promoter fragments from sucrolytic genes (SUSY1 and INV1). Two additional MYBs and one microRNA were identified that regulated potato flavonols. Overexpression analysis showed MYB12A and C increased amounts of flavonols and other phenylpropanoids. Endogenous flavonol amounts in light-exposed organs were much higher those in the dark. Expression levels of StMYB12A and C were high in flowers but low in tubers. Transient overexpression of miR858 altered potato flavonol metabolism. Endogenous StmiR858 expression was much lower in flowers than leaves and correlated with flavonol amounts in these organs. Collectively, these findings support the hypothesis that sucrose, MYBs, and miRNA control potato phenylpropanoid metabolism in a finely tuned manner that includes a feedback loop between sucrose and StAN1. These findings will aid in the development of potatoes with phenylpropanoid profiles optimized for crop performance and human health.

Cold plasma processing of fresh-cut fruits and vegetables

2020 ◽  
pp. 339-356
Author(s):  
Cherakkathodi Sudheesh ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Cold Plasma ◽  
Fruits And Vegetables ◽  
Plasma Processing ◽  
Fresh Cut

scholarly journals Bioinformatics analysis of differentially expressed genes and pathways in the development of cervical cancer

BMC Cancer ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Baojie Wu ◽  
Shuyi Xi
Keyword(s):  
Gene Expression ◽  
Cervical Cancer ◽  
Differentially Expressed Genes ◽  
Expression Profiles ◽  
Gene Expression Profiles ◽  
Molecular Targets ◽  
Enrichment Analysis ◽  
Ppi Network ◽  
Hub Genes ◽  
Kegg Pathways

Abstract Background This study aimed to explore and identify key genes and signaling pathways that contribute to the progression of cervical cancer to improve prognosis. Methods Three gene expression profiles (GSE63514, GSE64217 and GSE138080) were screened and downloaded from the Gene Expression Omnibus database (GEO). Differentially expressed genes (DEGs) were screened using the GEO2R and Venn diagram tools. Then, Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses were performed. Gene set enrichment analysis (GSEA) was performed to analyze the three gene expression profiles. Moreover, a protein–protein interaction (PPI) network of the DEGs was constructed, and functional enrichment analysis was performed. On this basis, hub genes from critical PPI subnetworks were explored with Cytoscape software. The expression of these genes in tumors was verified, and survival analysis of potential prognostic genes from critical subnetworks was conducted. Functional annotation, multiple gene comparison and dimensionality reduction in candidate genes indicated the clinical significance of potential targets. Results A total of 476 DEGs were screened: 253 upregulated genes and 223 downregulated genes. DEGs were enriched in 22 biological processes, 16 cellular components and 9 molecular functions in precancerous lesions and cervical cancer. DEGs were mainly enriched in 10 KEGG pathways. Through intersection analysis and data mining, 3 key KEGG pathways and related core genes were revealed by GSEA. Moreover, a PPI network of 476 DEGs was constructed, hub genes from 12 critical subnetworks were explored, and a total of 14 potential molecular targets were obtained. Conclusions These findings promote the understanding of the molecular mechanism of and clinically related molecular targets for cervical cancer.

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