scholarly journals Biosynthesis of Steroidal Alkaloids Are Coordinately Regulated and Differ Among Tomatoes in the Red-Fruited Clade

2021 ◽  
Author(s):  
Michael P Dzakovich ◽  
David M Francis ◽  
Jessica L Cooperstone

Background/rationale: We quantitatively profiled and genotyped two tomato populations representing diversity in the red-fruited clade to address the lack of knowledge regarding the chemical diversity, concentration, and genetic architecture controlling tomato steroidal alkaloids. Methods: We grew 107 genetically diverse fresh market, processing, land-race, and wild tomatoes in multiple environments. Nine steroidal alkaloids were quantified using ultra-high performance liquid chromatography tandem mass spectrometry. The diversity panel and a biparental population segregating for high alpha-tomatine, were genotyped to identify and validate quantitative trait loci (QTL) associated with steroidal alkaloids. Results: Land-races and wild material exhibited higher alkaloid concentrations and more chemical diversity. Average total content of steroidal alkaloids, often dominated by lycoperoside F/G/esculeoside A, ranged from 1.9 to 23.3 mg/100 g fresh weight across accessions. Land-race and wild cherry accessions distinctly clustered based on elevated early or late steroidal alkaloid concentrations. Significant correlations were observed among early and late steroidal alkaloids in a species-dependent manner. A QTL controlling multiple, early steroidal alkaloid pathway intermediates on chromosome 3 was identified by genome wide association (GWAS) and validated in a backcross population. Conclusions: Tomato steroidal alkaloids are diverse in the red-fruited tomato clade and their biosynthesis is regulated in a coordinated manner.

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2902
Author(s):  
Katarzyna Nalazek-Rudnicka ◽  
Wojciech Wojnowski ◽  
Andrzej Wasik

The concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of several BAs throughout the fermentation process. In some of the analysed samples the concentration of BAs exceeded the safety threshold for consumers. During the fermentation stage of home-brewing of ale the concentration of spermine in the wort increased until the end of the stormy fermentation, to then drop below the initial concentration at the end of fermentation, and below the LOQ after refermentation. The results of the study indicate that monitoring the total content of BAs is required due to the potential risk to human health.


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