新的荔枝二醇及其氧化聚合衍生物与荔枝黑果皮病的发生有关

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Silin Liu, Bokai Yang, Jianbin Zhang, Peng Jin, Cuihua Bai, Kaixuan Huang, Hong Feng and Lixian Yao*, 
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引用次数: 0

摘要

荔枝黑果皮病(DPD)是由锰胁迫引起的一种生理疾病,其特征是荔枝果皮出现黑褐色斑点。黑斑中未知的色素阻碍了了解其潜在机制的进展。在本研究中,我们成功地分离并鉴定了四种富含且易变褐的浅色荔枝醇、六种荔枝二酮(荔枝二醇的氧化物)和五种荔枝二醇的深色二聚体。其中13个为首次报道的化合物。此外,荔枝二聚体是患病果实黑斑暗物质的主要成分,田间条件下,随着DPD的进展,这些物质在果皮中的动态转化也支持了这一结论。模拟二聚体形成的体外合成实验证实了荔枝二醇和荔枝二酮化合物同时参与二聚过程。这些发现首次证明了暗果皮成分的身份,并有助于进一步揭示锰中毒荔枝中暗成分形成的生化过程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

New Litchidiols and Their Derivatives of Oxidation and Polymerization contribute to the Occurrence of Dark Pericarp Disease in Litchi

New Litchidiols and Their Derivatives of Oxidation and Polymerization contribute to the Occurrence of Dark Pericarp Disease in Litchi

Litchi dark pericarp disease (DPD) is a physiological disorder caused by manganese (Mn) stress and characterized by dark brown spots on the pericarp. The unknown pigments in the dark spots have hindered the progress in understanding its underlying mechanisms. In this study, we successfully isolated and identified four highly abundant and browning-prone light-colored litchidiols, six litchidiones (the oxides of litchidiols) and five dark dimers of litchidiols. Among these, 13 were first reported compounds. Further, litchidiol dimers were the dominant components of dark materials in the dark spots of diseased fruits, as supported by the dynamic conversions of these compounds in pericarp with the progression of DPD in field condition. In vitro synthesis experiments simulating dimer formation confirmed the concurrent participation of both litchidiol and litchidione compounds in the dimerization process. These findings first demonstrate the identity of ingredients in dark pericarp, and facilitate to further reveal the biochemical processes driving the formation of dark components in litchi under Mn toxicity.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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