scholarly journals Arbuscular Mycorrhizal Fungi Colonization Promotes Changes in the Volatile Compounds and Enzymatic Activity of Lipoxygenase and Phenylalanine Ammonia Lyase in Piper nigrum L. ‘Bragantina’

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 442 ◽  
Author(s):  
da Trindade ◽  
Almeida ◽  
Xavier ◽  
Lins ◽  
Andrade ◽  
...  
Keyword(s):  
Arbuscular Mycorrhizal Fungi ◽  
Volatile Compounds ◽  
Mycorrhizal Fungi ◽  
Total Phenolic Content ◽  
Volatile Compound ◽  
Phenylalanine Ammonia Lyase ◽  
Phenolic Content ◽  
Arbuscular Mycorrhizal ◽  
Piper Nigrum ◽  
Total Phenolic

Arbuscular mycorrhizal fungi (AMF) have been used to promote numerous benefits to plants. In this study, we evaluated the symbiosis between AMF species (Rhizophagus clarus, Claroideoglomus etunicatum) and Piper nigrum L. ‘Bragantina’. Volatile compounds, lipoxygenase (LOX) and phenylalanine ammonia-lyase (PAL) activities, and total phenolic content were monitored from 1 to 60 days post-inoculation (dpi). Hyphae, arbuscles, and vesicles were observed during the root colonization. In the leaves, AMF induced an increase of sesquiterpene hydrocarbons (54.0%–79.0%) and a decrease of oxygenated sesquiterpenes (41.3%–14.5%) at 7 dpi and 60 dpi (41.8%–21.5%), respectively. Cubenol, the main volatile compound of leaves, showed a significant decrease at 7 dpi (21.5%–0.28%) and 45 dpi (20.4%–18.42%). β-caryophyllene, the major volatile compound of the roots, displayed a significant reduction at 45 dpi (30.0%–20.0%). LOX increased in the roots at 21, 30, and 60 dpi. PAL was higher in leaves during all periods, except at 60 dpi, and increased at 21 and 45 dpi in the roots. The total phenolic content showed a significant increase only in the roots at 30 dpi. The results suggested that AMF provided changes in the secondary metabolism of P. nigrum, inducing its resistance.

scholarly journals Influence on Secondary Metabolism of Piper nigrum L. by Co-Inoculation with Arbuscular Mycorrhizal Fungi and Fusarium solani f. sp. piperis

2021 ◽  
Vol 9 (3) ◽  
pp. 484
Author(s):  
Rafaela Trindade ◽  
Laís Almeida ◽  
Luciana Xavier ◽  
Eloisa Helena Andrade ◽  
José Guilherme Maia ◽  
...  
Keyword(s):  
Arbuscular Mycorrhizal Fungi ◽  
Enzymatic Activity ◽  
Secondary Metabolism ◽  
Fusarium Solani ◽  
Mycorrhizal Fungi ◽  
Defense Mechanisms ◽  
Phenylalanine Ammonia Lyase ◽  
Arbuscular Mycorrhizal ◽  
Lipoxygenase Activity ◽  
Piper Nigrum

To elucidate defense mechanisms of Piper nigrum against fusariosis, an experiment based on co-inoculation of arbuscular mycorrhizal fungi (AMF) and Fusarium solani f. sp. piperis was performed. Variations in secondary metabolism in plants infected with F. solani f. sp. piperis (FUS) and co-inoculated with AMFs and F. solani (AMF + FUS) were monitored at 7- and 21-days post inoculations (dpi). The pathogen induced a decrease in oxygenated sesquiterpenes (82.0–77.4%), and changes in the concentrations of the main compounds, α-muurolene, α-muurolol, and 2E-hexenal in the leaves. It was observed that the concentration of 2E-hexenal decreased at 7 dpi, α-muurolene decreased at 21 dpi, and α-muurolol increased at 21 dpi. There was a prevalence of sesquiterpene and monoterpene hydrocarbons in the roots, such as β-caryophyllene, δ-elemene, and limonene. The infection and co-inoculation induced greater production of phenolics in the roots at 7 dpi. The enzymatic activity of phenylalanine ammonia-lyase decreased in the leaves at 21 dpi and in the roots on both days, while the lipoxygenase activity decreased only in the roots at 21 dpi. The results demonstrated that co-inoculation with AMFs and F. solani induces changes in the defense metabolism of P. nigrum, but it is not efficient in the biocontrol of fusariosis during the evaluated period.

scholarly journals Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1532
Author(s):  
Elen Morm ◽  
Khamphon Ma ◽  
Sovivort Horn ◽  
Frédéric Debaste ◽  
Benoit Haut ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Boiling Water ◽  
Red Pepper ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Drying Conditions

The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper (Piper nigrum L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper. Experiments with different pretreatment and drying conditions were performed. The results of these experiments were analyzed, regarding the drying kinetics, the color of the dry product, and the degradation of the bioactive compounds during the drying. Regarding these bioactive compounds, several parameters were considered: the total phenolic content, the total flavonoid content, and the piperine content. The results show that the Kampot mature pepper is prone to alterations when dried at a temperature of 55°C or 65°C: the color, the total phenolic content, and the flavonoid content are significantly altered, while the piperine content, important for the pungency of this spice, seems unaltered. Raising the temperature leads to more important degradations. However, performing a pretreatment by dipping the pepper grains into boiling water appears to significantly reduce these alterations and, concomitantly, to accelerate the drying. As a conclusion of the analysis of the results, it can be stated that, to increase the product quality, it is recommended to pretreat the pepper by dipping it into boiling water during 5 min., before drying at 55°C.

scholarly journals Honey: Determination of volatile compounds, antioxidant and antibacterial activities

2021 ◽  
Vol 39 (No. 3) ◽  
pp. 208-216
Author(s):  
Semiramis Karlidag ◽  
Merve Keskin ◽  
Sinan Bayram ◽  
Nazlı Mayda ◽  
Asli Ozkok
Keyword(s):  
Volatile Compounds ◽  
Total Phenolic Content ◽  
Pathogenic Bacteria ◽  
Phenolic Content ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Inhibitory Effect ◽  
Total Phenolic ◽  
Aliphatic Acid ◽  
Health And Nutrition

Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g<sup>–1</sup> and 73.90 mg GAE 100 g<sup>–1 </sup>and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.

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