Food Chemistry Molecular Sciences最新文献_第8页

Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays 等温重组酶扩增法快速检测掺假食品中鸭成分

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100162

Cang Zhou , Jinfeng Wang , Jialin Xiang , Qi Fu , Xiaoxia Sun , Libing Liu , Lianfeng Ai , Jianchang Wang

{"title":"Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays","authors":"Cang Zhou , Jinfeng Wang , Jialin Xiang , Qi Fu , Xiaoxia Sun , Libing Liu , Lianfeng Ai , Jianchang Wang","doi":"10.1016/j.fochms.2023.100162","DOIUrl":"10.1016/j.fochms.2023.100162","url":null,"abstract":"<div><p>Duck is often used in meat fraud as a substitute for more expensive meats. Rapid detection of duck ingredient in meat products is of great significance for combating meat fraud and safeguarding the interests of consumers. Therefore, we aim to develop duck-specific recombinase polymerase amplification (RPA)-based assays for the rapid detection of duck ingredient in animal-derived foods. Using <em>Cytb</em> gene as target, the real-time RPA and RPA combined with lateral flow strips (LFS RPA) were developed successfully for the rapid detection of ducks in 20 min at 39 °C and 40 °C, respectively. The assays did not show cross-reactions with 6 other livestock and poultry. The developed RPA assays could detect 10 pg duck genomic DNA per reaction and 0.1 % (w/w) duck ingredient in duck and mutton mixed powder within 30 min, including a rapid nucleic acid extraction. Furthermore, duck ingredient could be detected in 30 different actual foods including heat-processed meats and blood products. Therefore, duck-specific real-time RPA and LFS RPA assays were successfully developed with good specificity and sensitivity, which could enable rapid detection of duck ingredient in the field and provide technical support for combating the meat fraud.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100162"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/19/33/main.PMC9841362.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10550470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review 膳食多酚及其与非传染性慢性疾病调节和表观遗传机制的关系:一个小型综述

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2022.100155

Felipe Tecchio Borsoi , Iramaia Angélica Neri-Numa, Williara Queiroz de Oliveira, Fabio Fernandes de Araújo, Glaucia Maria Pastore

{"title":"Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review","authors":"Felipe Tecchio Borsoi , Iramaia Angélica Neri-Numa, Williara Queiroz de Oliveira, Fabio Fernandes de Araújo, Glaucia Maria Pastore","doi":"10.1016/j.fochms.2022.100155","DOIUrl":"10.1016/j.fochms.2022.100155","url":null,"abstract":"<div><p>Chronic Non-Communicable Diseases (NCDs) have been considered a global health problem, characterized as diseases of multiple factors, which are developed throughout life, and regardless of genetics as a risk factor of important relevance, the increase in mortality attributed to the disease to environmental factors and the lifestyle one leads. Although the reactive species (ROS/RNS) are necessary for several physiological processes, their overproduction is directly related to the pathogenesis and aggravation of NCDs. In contrast, dietary polyphenols have been widely associated with minimizing oxidative stress and inflammation. In addition to their antioxidant power, polyphenols have also drawn attention for being able to modulate both gene expression and modify epigenetic alterations, suggesting an essential involvement in the prevention and/or development of some pathologies. Therefore, this review briefly explained the mechanisms in the development of some NCDs, followed by a summary of some evidence related to the interaction of polyphenols in oxidative stress, as well as the modulation of epigenetic mechanisms involved in the management of NCDs.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100155"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/35/d7/main.PMC9793217.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10821678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Rapid and cost-efficient microplate assay for the accurate quantification of total phenolics in seaweeds 快速和成本效益的微孔板测定法准确定量的总酚在海藻

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100166

Rosalía Martínez-López, Maria G. Tuohy

{"title":"Rapid and cost-efficient microplate assay for the accurate quantification of total phenolics in seaweeds","authors":"Rosalía Martínez-López, Maria G. Tuohy","doi":"10.1016/j.fochms.2023.100166","DOIUrl":"10.1016/j.fochms.2023.100166","url":null,"abstract":"<div><p>Brown seaweeds (<em>Phaeophyceae</em>) are a rich source of polyphenols (up to 20% dry weight) with a structure based on phloroglucinol (1,3,5-trihydroxybenzene). To-date the determination of total phenolics content (TPC) involves a redox reaction with the Folin-Ciocalteu (FC) reagent. However, side reactions with other reducing substances preclude accurate, direct measurement of TPC. This research reports a novel microplate assay involving a coupling reaction between phloroglucinol with Fast Blue BB (FBBB) diazonium salt, at basic pH, to form a stable tri-azo complex with maximum absorbance at 450 nm. Linear regression correlation values (R<sup>2</sup>) were ≥0.99 with phloroglucinol as standard. Direct quantification of TPCs (phloroglucinol equivalents, PGEs) in crude aqueous and ethanolic extracts from <em>A. nodosum</em> demonstrated that the new FBBB assay is not subject to side-redox interference and provides a more accurate estimate of TPC (1.2–3.9-fold lower than with the FC assay) in a relatively rapid (30 min), cost-effective (0.24€/test) microplate format.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100166"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/11/51/main.PMC9982613.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10838734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate 豌豆分离蛋白发酵过程中米曲霉蛋白质组学变化的快照

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100169

Prem Prakash Das , Caishuang Xu , Yuping Lu , Azita Khorsandi , Takuji Tanaka , Darren Korber , Michael Nickerson , Nandhakishore Rajagopalan

{"title":"Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate","authors":"Prem Prakash Das , Caishuang Xu , Yuping Lu , Azita Khorsandi , Takuji Tanaka , Darren Korber , Michael Nickerson , Nandhakishore Rajagopalan","doi":"10.1016/j.fochms.2023.100169","DOIUrl":"https://doi.org/10.1016/j.fochms.2023.100169","url":null,"abstract":"<div><p>Pea (<em>Pisum sativum</em>) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properties compared to proteins from animal sources, limiting their use in certain food applications. Bioprocessing techniques like solid-state fermentation (SSF) and enzymatic processing have been explored to improve the nutrient profile and functionality of pea proteins. However, there is a lack of information about proteomic changes in the food matrix during fermentation of the pea substrate. In this research, samples during SSF of pea protein isolate with <em>Aspergillus oryzae</em> were used for shotgun mass spectrometry (LC-MS/MS) analysis to identify the underlying functional pathways which play direct or indirect roles in enabling the colonization of the substrate leading to potential improvement of functional and nutritional value of pea protein. Results revealed the identity of <em>A. oryzae</em> proteins involved in different metabolic pathways that differed during various stages of SSF. Among them, methionine synthase was identified as an abundant protein, which catalyzes methionine biosynthesis. This might suggest how fermentation processes could be used to improve the presence of sulfur containing amino acids to rebalance the essential amino acid profile and improve the nutritional quality of pea proteins.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100169"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Rapid PCR-lateral flow assay for the onsite detection of Atlantic white shrimp 快速pcr -横向流动法现场检测大西洋白虾

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100164

Samuel Kwawukume , Frank J. Velez , David Williams , Leqi Cui , Prashant Singh

{"title":"Rapid PCR-lateral flow assay for the onsite detection of Atlantic white shrimp","authors":"Samuel Kwawukume , Frank J. Velez , David Williams , Leqi Cui , Prashant Singh","doi":"10.1016/j.fochms.2023.100164","DOIUrl":"10.1016/j.fochms.2023.100164","url":null,"abstract":"<div><p>The Atlantic white shrimp (<em>Litopenaeus setiferus</em>) is of great economic importance to the United States and risk being substituted with imported species due to a shortage in domestic production. To improve the current methods used for the identification of the Atlantic white shrimp species, we designed and validated a robust multiplex PCR-lateral flow assay for the onsite identification of <em>L. setiferus</em>. The standardized assay was validated using a miniaturized, low-cost PCR instrument with 68 shrimp, prawn, and fish samples, spread over fourteen seafood species. <em>L. setiferus</em> was simultaneously amplified by the multiplex assay to give three visual bands, which distinguished it from other species having either one or two bands on the dipstick. The standardized assay showed 100% inclusivity for target <em>L. setiferus</em> samples, 100% exclusivity for non-target samples and can be completed in less than two hours. The assay standardized in this study can be used for onsite testing of <em>L. setiferus</em> samples at processing facilities, restaurants, and wholesalers' facilities.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100164"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e6/79/main.PMC9868375.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10676635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components 基于挥发性香气成分差异的金针菇亲代萜类合成酶相关基因表达

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2022.100156

Huan Lu , Wei Song , Xiao-Dong Shang , Jian-Yu Liu , Dan Zhang , Liang Li , Rui-Juan Wang , Xiao-Ting Zhai , Tao Feng

{"title":"Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components","authors":"Huan Lu , Wei Song , Xiao-Dong Shang , Jian-Yu Liu , Dan Zhang , Liang Li , Rui-Juan Wang , Xiao-Ting Zhai , Tao Feng","doi":"10.1016/j.fochms.2022.100156","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100156","url":null,"abstract":"<div><p><em>Flammulina filiformis (F. filiformis)</em> is one of the four major edible types of fungus in the world and has been cultivated in China since 800 CE (Anno Domini). Some of the most essential criteria for evaluating the quality of <em>F. filiformis</em> are the types and contents of volatile components present. A focused study on screened the terpene synthase genes involved in the aroma of offspring and compared key terpenoids between parents and offspring, which is helpful for the development and application of <em>F. filiformis</em>. Firstly, the volatile aroma components of parent and offspring <em>F. filiformis</em> were extracted using two pretreatment procedures, and then were semi-quantified by an internal standard. Forty-eight, fifty-eight, and forty-eight volatile compounds were identified in parents and offspring of three different strains, and 15, 22, and 12 aroma compounds (OAVs ≥ 1) were further screened out via calculating their odor activity values (OAVs). Terpenoids, in particular linalool and eucalyptol, which contribute more to the aroma, result in the unique green and grassy aroma of the offspring. At last, the <em>F. filiformis</em> genome was resequenced and the coordinates of genes related to terpenoid synthase were determined. The results showed that Scaffolds, including scaffold3.t874 and scaffold9.t157 were connected to terpenoid synthesis of offspring (<em>No. 61523</em>). The variant genes g269 and g61 were related to terpenoid synthase sequences. This study provides a theoretical foundation for the cultivation of more diverse and unique varieties of <em>F. filiformis.</em></p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100156"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp 利用Leuconostoc和Lactiplantibacillus分离菌株两步控制发酵提高三种芸苔属蔬菜的抗氧化能力

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100163

Romina B. Parada , Emilio Marguet , Carmen Campos , Marisol Vallejo

{"title":"Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp","authors":"Romina B. Parada , Emilio Marguet , Carmen Campos , Marisol Vallejo","doi":"10.1016/j.fochms.2023.100163","DOIUrl":"https://doi.org/10.1016/j.fochms.2023.100163","url":null,"abstract":"<div><p>The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as <em>Leuconostoc mesenteroides</em> ssp. <em>jonggajibkimchii</em>, <em>Ln. mesenteroides</em> ssp. <em>dextranicum</em>, <em>Lactiplantibacillus plantarum</em> ssp. <em>argentoratensis</em>, <em>L. plantarum</em> and <em>L. pentosus</em>. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100163"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Jaboticaba (Myrciaria jaboticaba) peel extracts induce reticulum stress and apoptosis in breast cancer cells Jaboticaba (Myrciaria Jaboticaba)果皮提取物诱导乳腺癌细胞网状应激和凋亡

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100167

Juliana Kelly da Silva-Maia , Arumugam Nagalingam , Cinthia Baú Betim Cazarin , Mário Roberto Marostica Junior , Dipali Sharma

{"title":"Jaboticaba (Myrciaria jaboticaba) peel extracts induce reticulum stress and apoptosis in breast cancer cells","authors":"Juliana Kelly da Silva-Maia , Arumugam Nagalingam , Cinthia Baú Betim Cazarin , Mário Roberto Marostica Junior , Dipali Sharma","doi":"10.1016/j.fochms.2023.100167","DOIUrl":"https://doi.org/10.1016/j.fochms.2023.100167","url":null,"abstract":"<div><p>Jaboticaba peel (<em>Myrciaria jaboticaba</em>) is a source of bioactive compounds. We investigated the anticancer activity of ethyl acetate extract (JE1) and hydroethanolic extract (JE2) of Jaboticaba peel against breast cancer. Both JE1 and JE2 inhibited clonogenic potential of MDA-MB-231 cells while JE1 was particularly effective in MCF7 cells. Anchorage-independent growth and cell viability was also inhibited by JE1 and JE2. In addition to growth inhibition, JE1 and JE2 could also inhibit migration and invasion of cells. Interestingly, JE1 and JE2 show selective inhibition towards certain breast cancer cells and biological processes. Mechanistic evaluations showed that JE1 induced PARP cleavage, BAX and BIP indicating apoptotic induction. An elevation of phosphorylated ERK was observed in MCF7 cells in response to JE1 and JE2 along with increased IRE-α and CHOP expression indicating increased endoplasmic stress. Therefore, Jaboticaba peel extracts could be potentially considered for further development for breast cancer inhibition.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100167"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties Uruçú-Amarela (Melipona mondury)蜂蜜的成熟:宏基因组学，核磁共振1H代谢组学，物理化学和抗氧化特性

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2022.100157

José Renato Silva , Fernanda Carla Henrique-Bana , Jerônimo Kahn Villas-Bôas , Tatiana Colombo Pimentel , Wilma Aparecida Spinosa , Sandra Helena Prudencio

{"title":"Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties","authors":"José Renato Silva , Fernanda Carla Henrique-Bana , Jerônimo Kahn Villas-Bôas , Tatiana Colombo Pimentel , Wilma Aparecida Spinosa , Sandra Helena Prudencio","doi":"10.1016/j.fochms.2022.100157","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100157","url":null,"abstract":"<div><p>The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0–180 days) on the physicochemical and antioxidant properties was investigated. <sup>1</sup>H NMR was performed to verify metabolites formed during maturation. Uruçú-Amarela honey was mainly composed by lactic acid bacteria and osmophilic yeasts of genus <em>Zygosaccharomyces</em>. Maturation at 30 °C led to a higher fermentation activity, resulting in greater carbohydrate consumption, ethanol formation (0.0–0.6 %) and increased acidity (34.78–45.74 meq/kg) over the 180 days. It also resulted in honey with higher brown color (a* 0.7 to 3.89, b* 17.50–25.29) and antioxidant capacity, corroborating that the maturation is a suitable preservation technique for stingless bee honey, because it does not cause negative changes as it extends the shelf life of the stingless bee honey.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100157"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Transcriptome analysis provides insight into gamma irradiation delaying quality deterioration of postharvest Lentinula edodes during cold storage 转录组分析为伽马辐照延缓采后香菇冷藏期间的品质劣化提供了见解

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI: 10.1016/j.fochms.2023.100172

Hong Gao , Shuang Ye , Yani Liu , Xiuzhi Fan , Chaomin Yin , Ying Liu , Jingyu Liu , Yu Qiao , Xueling Chen , Fen Yao , Defang Shi

{"title":"Transcriptome analysis provides insight into gamma irradiation delaying quality deterioration of postharvest Lentinula edodes during cold storage","authors":"Hong Gao , Shuang Ye , Yani Liu , Xiuzhi Fan , Chaomin Yin , Ying Liu , Jingyu Liu , Yu Qiao , Xueling Chen , Fen Yao , Defang Shi","doi":"10.1016/j.fochms.2023.100172","DOIUrl":"https://doi.org/10.1016/j.fochms.2023.100172","url":null,"abstract":"<div><p>To better determine how gamma irradiation (GI) improves abiotic stress resistance, a transcriptome analysis of postharvest <em>L. edodes</em> in response to 1.0 kGy GI was conducted, and further the underlying mechanism of GI in delaying quality deterioration over 20 d of cold storage was explored. The results suggested that GI was involved in multiple metabolic processes in irradiated postharvest <em>L. edodes.</em> In comparison with the control group, the GI group contained 430 differentially expressed genes, including 151 upregulated genes and 279 downregulated genes, which unveiled characteristic expression profiles and pathways. The genes involved in the pentose phosphate pathway were mainly upregulated and the expression level of the gene encoding deoxy-D-gluconate 3-dehydrogenase was 9.151-fold higher. In contrast, the genes related to other energy metabolism pathways were downregulated. Concurrently, GI inhibited the expression of genes associated with delta 9-fatty acid desaturase, ribosomes, and HSP20; thus, GI helped postpone the degradation of lipid components, suppress transcriptional metabolism and regulate the stress response. Additionally, the metabolic behavior of DNA repair induced by GI intensified by noticeable upregulation. These regulatory effects could play a potential and nonnegligible role in delaying the deterioration of <em>L. edodes</em> quality<em>.</em> The results provide new information on the regulatory mechanism of postharvest <em>L. edodes</em> when subjected to 1.0 kGy GI during cold storage.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"6 ","pages":"Article 100172"},"PeriodicalIF":3.3,"publicationDate":"2023-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49856157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2