scholarly journals Metabolome and transcriptome analysis of flavor components and flavonoid biosynthesis in fig female flower tissues (Ficus carica L.) after bagging

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Ziran Wang ◽  
Miaoyu Song ◽  
Zhe Wang ◽  
Shangwu Chen ◽  
Huiqin Ma
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Transcriptome Analysis ◽  
Female Flower ◽  
Flavonoid Biosynthesis ◽  
Fruit Tissue ◽  
Flavor Components ◽  
Before And After ◽  
Flower Tissue

Abstract Background Bagging can improve the appearance of fruits and increase the food safety and commodification, it also has effects on intrinsic quality of the fruits, which was commonly reported negative changes. Fig can be regarded as a new model fruit with its relatively small genome size and long fruit season. Results In this study, widely targeted metabolomics based on HPLC MS/MS and RNA-seq of the fruit tissue of the ‘Zibao’ fig before and after bagging were analyzed to reveal the metabolites changes of the edible part of figs and the underneath gene expression network changes. A total of 771 metabolites were identified in the metabolome analysis using fig female flower tissue. Of these, 88 metabolites (including one carbohydrate, eight organic acids, seven amino acids, and two vitamins) showed significant differences in fruit tissue before and after bagging. Changes in 16 structural genes, 13 MYB transcription factors, and endogenous hormone (ABA, IAA, and GA) metabolism and signal transduction-related genes in the biosynthesis pathway of flavonoids after bagging were analyzed by transcriptome analysis. KEGG enrichment analysis also determined significant differences in flavonoid biosynthesis pathways in female flower tissue before and after bagging. Conclusions This work provided comprehensive information on the composition and abundance of metabolites in the female flower tissue of fig. The results showed that the differences in flavor components of the fruit before and after bagging could be explained by changes in the composition and abundance of carbohydrates, organic acids, amino acids, and phenolic compounds. This study provides new insights into the effects of bagging on changes in the intrinsic and appearance quality of fruits.

scholarly journals Metabolome and Transcriptome Analysis of Flavor Components and Flavonoid Biosynthesis in Fig Fruit (Ficus Carica L.) After Bagging

2020 ◽  
Author(s):  
Ziran Wang ◽  
Miaoyu Song ◽  
Zhe Wang ◽  
Shangwu Chen ◽  
Huiqin Ma
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Transcriptome Analysis ◽  
Female Flower ◽  
Flavonoid Biosynthesis ◽  
Fruit Tissue ◽  
Flavor Components ◽  
Before And After ◽  
Flower Tissue

Abstract Background: Bagging can improve the appearance of fruits and increase the food safety and commodification, it also has effects on intrinsic quality of the fruits, which was commonly reported negative changes. Fig can be regarded as a new model fruit with its relatively small genome size and long fruit season. Results: In this study, widely targeted metabolomics based on HPLC MS/MS and RNA-seq of the fruit tissue of the ‘Zibao’ fig before and after bagging were analyzed to reveal the metabolites changes of the edible part of figs and the underneath gene expression network changes. A total of 771 metabolites were identified in the metabolome analysis using fig female flower tissue. Of these, 88 metabolites (including one carbohydrate, eight organic acids, seven amino acids, and two vitamins) showed significant differences in fruit tissue before and after bagging. Changes in 16 structural genes, 13 MYB transcription factors, and endogenous hormone (ABA, IAA, and GA) metabolism and signal transduction-related genes in the biosynthesis pathway of flavonoids after bagging were analyzed by transcriptome analysis. KEGG enrichment analysis also determined significant differences in flavonoid biosynthesis pathways in female flower tissue before and after bagging. Conclusions: This work provided comprehensive information on the composition and abundance of metabolites in the female flower tissue of fig. The results showed that the differences in flavor components of the fruit before and after bagging could be explained by changes in the composition and abundance of carbohydrates, organic acids, amino acids, and phenolic compounds. This study provides new insights into the effects of bagging on changes in the intrinsic and appearance quality of fruit.

scholarly journals Comparative Transcriptome Analysis of Ampelopsis megalophylla for Identifying Genes Involved in Flavonoid Biosynthesis and Accumulation during Different Seasons

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1267 ◽  
Author(s):  
Min Yang ◽  
Peina Zhou ◽  
Chun Gui ◽  
Guozheng Da ◽  
Ling Gong ◽  
...  
Keyword(s):  
Transcriptome Analysis ◽  
Folk Medicine ◽  
Flavonoid Biosynthesis ◽  
Active Components ◽  
Important Species ◽  
Coa Ligase ◽  
Leucoanthocyanidin Reductase ◽  
Different Seasons ◽  
Flavonoid Biosynthesis Pathway

Ampelopsis megalophylla is an important species used in Chinese folk medicine. Flavonoids, the most important active components of plants, greatly determine the quality of A. megalophylla. However, biosynthesis of flavonoids at the molecular and genetic levels in A. megalophylla is not well understood. In this study, we performed chemical analysis and transcriptome analysis of A. megalophylla in different seasons (i.e., May, August, and October). Accumulation of flavonoids was higher in May than in the other two months. Genes involved in the flavonoid biosynthesis pathway, such as chalcone synthase, anthocyanidin synthase, flavanone 3-hydroxylase, flavonoid-3′,5′-hydroxylase, caffeoyl-CoA O-methyltransferase, dihydroflavonol 4-reductase, 4-coumarate-CoA ligase, phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, flavonoid 3′-monooxygenase, shikimate O-hydroxycinnamoyltransferase, and leucoanthocyanidin reductase, were identified based on transcriptome data. Fifty ATP binding cassette (ABC) transporter, nine SNARE, forty-nine GST, and eighty-four glycosyltransferases unigenes related to flavonoid transport and biomodification were also found. Moreover, seventy-eight cytochrome P450s and multiple transcription factors (five MYB, two bHLH, and three WD40 family genes) may be associated with the regulation of the flavonoid biosynthesis process. These results provide insights into the molecular processes of flavonoid biosynthesis in A. megalophylla and offer a significant resource for the application of genetic engineering in developing varieties with improved quality.

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

scholarly journals Assessment of biochemical and technical indicators of the quality of plum fruits grown in the south of Russia

2021 ◽  
Vol 36 ◽  
pp. 02001
Author(s):  
Tatiana Prichko ◽  
Natalia Droficheva
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Quality Indicators ◽  
Fractional Composition ◽  
The South ◽  
High Quality ◽  
Canned Food ◽  
Technical Indicators

The results of studies 20 varieties of plum are presented. Highlighted the varieties with high quality indicators, grown in the south of Russia. The fractional composition of sugars, organic acids, aromatic substances, vitamins, polyphenols, amino acids and minerals has been studied. According to the results of the research, a prescription composition of canned food “Plum Jam” has been developed.

Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and Peaches

1957 ◽  
Vol 10 (2) ◽  
pp. 182 ◽  
Author(s):  
EFLJ Anet ◽  
TM Reynolds
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Water Soluble ◽  
Freeze Dried ◽  
Before And After ◽  
Enzymic Browning ◽  
Related Compounds ◽  
Organic Acids And Sugars

The water-soluble constituents of apricot and peach purees were examined qualitatively and quantitatively before and after storage for 4 to 16 months at 25 �C and 70 per cent. R.H. All samples contained all the amino acids, organic acids, sugars, and polyols previously detected (Reynolds 1967 ; Anet and Reynolds 1955a, 1966b ; Ash and Reynolds 1955a, 1955b) in the two species of fruit. The stored samples also contained the following compounds : eleven 1-(N-amino acid)-1-deoxyfructoses, traces of two 2-(N-amino acid)-2-deoxyglucoses, nine by-products of unknown constitution formed from the reaction between glucose and aspartic acid and glucose and asparagine, three compounds formed from ammonia and glucose, two series of sucrose, glucose, and fructose mono-esters of malic acid, traces of a sorbitol mono-ester of malic acid, and some sugar mono-esters of citric acid.�The free amino acid or organic acid lost was equal, on a molar basis, to the amino acid-deoxyfructoses (and related compounds) and sugar esters formed. After allowing for these derivatives as much as 7 per cent. of the total sugar (calculated as hexoses) originally present could not be accounted for.

scholarly journals Dynamic metabolic profiling in vegetable soybean seed development

2018 ◽  
pp. 90
Author(s):  
Runfang Hu, Guoqiang Lin
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Soybean Seed ◽  
Principal Component ◽  
Eating Quality ◽  
Efficient Production ◽  
Vegetable Soybean ◽  
Appearance Quality ◽  
Organic Acids And Sugars

The edible quality of vegetable soybean is significantly associated with the number and type of metabolites. In the present study, metabolites in new vegetable soybean variety Mindou 6 at 49 to 67 days after flowering was investigated using gas chromatography coupled with mass spectrometry. The results showed that a total of 102 metabolites were identified from the vegetable soybean seeds, including 36 organic acids (35.3%), 21 amino acids, 11 polyols, 9 sugars, 7 phosphoric acids, 5 amines, 4 fatty acids, 4 nucleotides, and 5 other components. The principal component analysis indicated that the metabolites of amino acids, organic acids and sugars were greatly related to the quality of the vegetable soybean at the filling stages. A total of 40 differential metabolites were identified, including 14 amino acids, 13 organic acids and 2 sugars, and were found to be mainly involved in the metabolism of glycolysis, amino acids and phenylpropanoid. We systematically analyzed the change in the contents of metabolites in the developmental seeds of Mindou 6 and its effects on seed nutrition and eating quality. The suitable picking time was determined by combining the fresh pod yield and appearance quality. Taken together, these results can provide a theoretical reference for vegetable soybean breeding for high quality and efficient production.

scholarly journals Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3799 ◽  
Author(s):  
Bo Zhang ◽  
Ting Xia ◽  
Wenhui Duan ◽  
Zhujun Zhang ◽  
Yu Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Syringic Acid ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

Role of Organic Acids during Processing To Improve Quality of Channel Catfish Fillets†

1998 ◽  
Vol 61 (4) ◽  
pp. 495-498 ◽  
Author(s):  
CUSTY F. FERNANDES ◽  
GEORGE J. FLICK ◽  
JENNIFER COHEN ◽  
TASHA B. THOMAS
Keyword(s):  
Organic Acids ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Microbiological Quality ◽  
Before And After ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Microbial Preparation ◽  
Lactic Acids

A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0,1,2 and 4% (vol/vol) weak organic and held in an ice bath at 0°C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15°C with organic acids to evaluate the efficacy of concentrations of organic acids and spray pressures to ameliorate the microbiological quality. To determine plate counts, the dilution fluid was neutralized to pH 7.2 with 1.0 M NaOH. The aerobic plates counts of microorganisms in the chilling water were monitored over a 20-min interval. Aerobic plate counts were found on the channel catfish fillets before and after spray washing with organic acids. Plates were incubated at 35°C for 48 h. The addition of organic acids to the microbial preparation used in simulating the chilling process significantly (P < 0.05) reduced the number of bacteria surviving. The number of surviving bacteria in the chilled water decreased with increasing concentration and time of exposure to organic acids. Propionic acid had the most detrimental effect on organisms present in the microfloral preparation followed by acetic and lactic acids. Spray washing of catfish fillets with water did not significantly (P < 0.05) affect the microbial quality of fillets. However, catfish fillets sprayed with organic (lactic and propionic) acids significantly (P < 0.05) reduced the microbial counts by 10-fold. Lactic and propionic acids were not significantly (P > 0.05) different in influencing the aerobic counts of the catfish fillets.

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