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Bouillon P, Fanciullino AL, Belin E, Bréard D, Boisard S, Bonnet B, Hanteville S, Bernard F, Celton JM. Image analysis and polyphenol profiling unveil red-flesh apple phenotype complexity. PLANT METHODS 2024; 20:71. [PMID: 38755652 PMCID: PMC11100172 DOI: 10.1186/s13007-024-01196-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Accepted: 04/28/2024] [Indexed: 05/18/2024]
Abstract
BACKGROUND The genetic basis of colour development in red-flesh apples (Malus domestica Borkh) has been widely characterised; however, current models do not explain the observed variations in red pigmentation intensity and distribution. Available methods to evaluate the red-flesh trait rely on the estimation of an average overall colour using a discrete class notation index. However, colour variations among red-flesh cultivars are continuous while development of red colour is non-homogeneous and genotype-dependent. A robust estimation of red-flesh colour intensity and distribution is essential to fully capture the diversity among genotypes and provide a basis to enable identification of loci influencing the red-flesh trait. RESULTS In this study, we developed a multivariable approach to evaluate the red-flesh trait in apple. This method was implemented to study the phenotypic diversity in a segregating hybrid F1 family (91 genotypes). We developed a Python pipeline based on image and colour analysis to quantitatively dissect the red-flesh pigmentation from RGB (Red Green Blue) images and compared the efficiency of RGB and CIEL*a*b* colour spaces in discriminating genotypes previously classified with a visual notation. Chemical destructive methods, including targeted-metabolite analysis using ultra-high performance liquid chromatography with ultraviolet detection (UPLC-UV), were performed to quantify major phenolic compounds in fruits' flesh, as well as pH and water contents. Multivariate analyses were performed to study covariations of biochemical factors in relation to colour expression in CIEL*a*b* colour space. Our results indicate that anthocyanin, flavonol and flavanol concentrations, as well as pH, are closely related to flesh pigmentation in apple. CONCLUSTION Extraction of colour descriptors combined to chemical analyses helped in discriminating genotypes in relation to their flesh colour. These results suggest that the red-flesh trait in apple is a complex trait associated with several biochemical factors.
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Affiliation(s)
- Pierre Bouillon
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 , Angers, France
- IFO, 49140, Seiches sur le Loir, France
| | | | - Etienne Belin
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 , Angers, France
| | - Dimitri Bréard
- SONAS, SFR QUASAVUniv Angers, SONAS, SFR QUASAV, Univ Angers, F-49000, Angers, France
| | - Séverine Boisard
- SONAS, SFR QUASAVUniv Angers, SONAS, SFR QUASAV, Univ Angers, F-49000, Angers, France
| | - Béatrice Bonnet
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 , Angers, France
| | - Sylvain Hanteville
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 , Angers, France
| | | | - Jean-Marc Celton
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 , Angers, France.
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Yang H, Song R, Xie Y, Qian Q, Wu Z, Han S, Li X. Apple Polyphenol Extract Ameliorates Atherosclerosis and Associated Cognitive Impairment through Alleviating Neuroinflammation by Weakening TLR4 Signaling and NLRP3 Inflammasome in High-Fat/Cholesterol Diet-Fed LDLR -/- Male Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15506-15521. [PMID: 37824601 DOI: 10.1021/acs.jafc.3c01966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
Although studies have supported the beneficial effects of the ingredients of apple polyphenol extract (APE), a polyphenol mixture being extracted from whole fresh apples, on neurodegenerative diseases, the role of APE in atherosclerosis-related cognitive impairment remains unclear. To clarify the role of APE in regulating cognitive dysfunction in mice with atherosclerosis and the underlying mechanisms, high-fat/cholesterol diet-fed male LDLR-/- mice were gavaged with 125 or 500 mg/(kg·bw·d) APE solution or sterile double-distilled water for consecutive 8 weeks, and age-matched C57BL/6 male mice were employed as normal control. APE intervention increased the serum concentration of high-density apolipoprotein cholesterol, improved atherosclerosis, and ameliorated cognitive function of mice by inhibiting the phosphorylation of tau protein, supporting with significantly reduced platform latency and obviously increased swimming distance in the target quadrant according to the Morris water maze test. APE intervention alleviated neuroinflammation by attenuating the activation of microglia and astrocytes and inhibiting TLR4 signaling with reduced protein expression of NF-κB, MyD88, TRIF, and IKKβ. Meanwhile, APE intervention inactivated NLRP3 inflammasome with downregulated protein expression of caspase-1, IL-18, and IL-1β. Additionally, APE intervention improved the damaged brain barrier structure by upregulating the protein expression of ZO-1 and occludin. Therefore, our research supplemented new data, supporting the potential of APE as an effective dietary bioactive ingredient to improve atherosclerosis and associated cognitive impairment.
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Affiliation(s)
- Hao Yang
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Ruijuan Song
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Yisha Xie
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Qingfan Qian
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Zhengli Wu
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Shufen Han
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
- Jiangsu Key Laboratory of Preventive and Translational Medicine for Geriatric Diseases, School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
| | - Xinli Li
- School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
- Jiangsu Key Laboratory of Preventive and Translational Medicine for Geriatric Diseases, School of Public Health, Suzhou Medical College of Soochow University, Suzhou, Jiangsu 215123, P. R. China
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Picchi M, Domizio P, Wilson M, Santos J, Orrin F, Zanoni B, Canuti V. Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples. Foods 2023; 12:foods12112191. [PMID: 37297437 DOI: 10.3390/foods12112191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/10/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of "dryness," which reflects the sweetness and softness perceived. The dryness level is defined by scales (IRF, NYCA scales) based on the residual sugar, titratable acidity and tannin contents. Despite some adjustments, these scales show limitations in the prediction of actual perceived dryness, as they cannot consider the complicated interrelation between combined chemical compounds and sensory perception. After defining the perceived sensory dryness and its sensory description by using the quantitative descriptive analysis (QDA) method, a multivariate approach (PLS) was applied to define a predictive model for the dryness and to identify the chemical compounds with which it was correlated. Three models were developed, based on three different sets of chemical parameters, to provide a method that is easily applicable in the ordinary production process of cider. The comparison between the predicted rating and the relative scales scores showed that the models were able to predict the dryness rating in a more effective way. The multivariate approach was found to be the most suitable to study the relation between chemical and sensory data.
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Affiliation(s)
- Monica Picchi
- DAGRI-Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy
| | - Paola Domizio
- DAGRI-Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy
| | - Matt Wilson
- Enartis, 7795 Bell Road, Windsor, CA 95492, USA
| | - Josè Santos
- Enartis, 7795 Bell Road, Windsor, CA 95492, USA
| | - Frederick Orrin
- Enartis, 7795 Bell Road, Windsor, CA 95492, USA
- Vinquiry Laboratories, 7795 Bell Road, Windsor, CA 95492, USA
| | - Bruno Zanoni
- DAGRI-Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy
| | - Valentina Canuti
- DAGRI-Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy
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Wang X, Liu F, Cui Y, Yin Y, Li S, Li X. Apple Polyphenols Extracts Ameliorate High Carbohydrate Diet-Induced Body Weight Gain by Regulating the Gut Microbiota and Appetite. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:196-210. [PMID: 34935369 DOI: 10.1021/acs.jafc.1c07258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To investigate the potential contribution of appetite regulation and modulation of gut microbiota to the ameliorated effects of apple polyphenols extracts (APE) on high carbohydrate diet (HCD)-induced body weight (BW) gain, we conducted this study. One hundred C57BL/6 male mice were randomly divided into seven groups and fed with the following diets for 12 weeks: chow diet (CON), HCD (HCD), high fructose and sucrose diet (HSCD), and HCD and HSCD with 125 or 500 mg/kg·day APE gavage. Compared to the CON group, the BW of mice in the HCD and HSCD groups increased significantly. HSCD induced a more significant weight gain in the white adipose tissue (WAT) and liver than HCD, accompanied by severe impairment of glucose tolerance and a larger diameter of adipocytes. On the other hand, by decreasing food intake, APE significantly reduced BW via mechanisms, including decreased weights of the WAT and liver, amelioration of glucose tolerance, and amplification of WAT browning by upregulating the mRNA levels of Ucp-1 and Cidea. Moreover, APE promoted transcription and secretion of GLP-1, with the increased expression of gut anorexigenic hormone peptides Ffar 2/3 in the colon and anorectic neuropeptide gene expression of Pomc, Cart, and Mc4r in the hypothalamus, causing increased satiety. Additionally, APE significantly increased Verrucomicrobia colonization and the relative abundance of Akkermansia. APE potentially ameliorates high simple carbohydrate diet-induced body weight gain by mechanisms related to gut microbiota regulation and appetite inhibition.
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Affiliation(s)
- Xinjing Wang
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
| | - Fang Liu
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
| | - Yuan Cui
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
| | - Yan Yin
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
| | - Shilan Li
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
| | - Xinli Li
- School of Public Health, Medical College of Soochow University, 199 Renai Road, Suzhou 215123, Jiangsu, P. R. China
- Jiangsu Key Laboratory of Preventive and Translational Medicine for Geriatric Diseases, School of Public Health, Soochow University, Suzhou 215123, Jiangsu, P. R. China
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Cairns P, Hamilton L, Racine K, Phetxumphou K, Ma S, Lahne J, Gallagher D, Huang H, Moore AN, Stewart AC. Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1968171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Paulette Cairns
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Leah Hamilton
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Kathryn Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Katherine Phetxumphou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Sihui Ma
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Daniel Gallagher
- The Charles E. Via, Jr. Department of Civil & Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amy N. Moore
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
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6
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Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes (Basel) 2021. [DOI: 10.3390/pr9020223] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.
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7
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Popel S, Epifanov P, Yushan L. Factors affecting the quality of apple juice. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.
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8
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Starowicz M, Piskuła M, Achrem–Achremowicz B, Zieliński H. Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/127635] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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9
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Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition. Molecules 2020; 25:molecules25163564. [PMID: 32764441 PMCID: PMC7463660 DOI: 10.3390/molecules25163564] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/17/2022] Open
Abstract
Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.
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10
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Vidot K, Maury C, Siret R, Lahaye M. Phenolic compounds limit or promote oxidative degradation of pectin related to iron-H2O2 ratio. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109324] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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11
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Li D, Liu F, Wang X, Li X. Apple Polyphenol Extract Alleviates High-Fat-Diet-Induced Hepatic Steatosis in Male C57BL/6 Mice by Targeting LKB1/AMPK Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12208-12218. [PMID: 31608624 DOI: 10.1021/acs.jafc.9b05495] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To explore the role of apple polyphenol extract (APE) in ameliorating hepatic steatosis and the potential mechanisms involved, we conducted this study. Thirty-three male C57BL/6 mice were randomly divided into three groups: high-fat diet (HFD) with aseptic water ig. (CON), HFD with 125 or 500 mg/(kg·bw·day) APE ig., namely 100 or 400 mg/(kg·bw·day) apple polyphenols (LAP or HAP) for 12 weeks. Compared with the CON group, the APE treatment significantly decreased the body weight gain and increased the ratio of serum albumin/globulin. High dose of APE treatment significantly decreased the liver weight, reduced the hepatic contents of triglyceride and cholesterol, and improved the histopathological features of hepatic steatosis, accompanied by significantly upregulated protein expressions of LKB1, phosphorylated-AMPK, phosphorylated-ACC, and SIRT1, downregulated mTOR, p70 s6k, and HMGCR in the liver, increased mRNA expressions of Ampk and Cyp27a1, and reduced expressions of Srebp-1c, Fas, and Hmgcr. Our data provided new evidence supporting the preventive role of 500 mg/(kg·bw·day) APE treatment in the HFD-induced hepatic steatosis in C57BL/6 mice via the LKB1/AMPK pathway.
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Affiliation(s)
- Deming Li
- School of Public Health , Medical College of Soochow University , 199 Renai Road , Suzhou 215123 , Jiangsu , P. R. China
| | - Fang Liu
- School of Public Health , Medical College of Soochow University , 199 Renai Road , Suzhou 215123 , Jiangsu , P. R. China
| | - Xinjing Wang
- School of Public Health , Medical College of Soochow University , 199 Renai Road , Suzhou 215123 , Jiangsu , P. R. China
| | - Xinli Li
- School of Public Health , Medical College of Soochow University , 199 Renai Road , Suzhou 215123 , Jiangsu , P. R. China
- Jiangsu Key Laboratory of Preventive and Translational Medicine for Geriatric Diseases, School of Public Health , Soochow University , Suzhou 215123 , Jiangsu , P. R. China
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12
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Soleti R, Hilairet G, Mallegol P, Dourguia C, Frifra M, Guillou MC, Gacel A, Guyot S, Pignon P, Basset L, Cadot Y, Renou JP, Orsel M, Andriantsitohaina R. Screening of ordinary commercial varieties of apple fruits under different storage conditions for their potential vascular and metabolic protective properties. Food Funct 2018; 9:5855-5867. [PMID: 30358797 DOI: 10.1039/c8fo00967h] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Epidemiological studies reported that apple consumption is associated with a decrease of cardiovascular and metabolic dysfunction, probably due to the polyphenols and fibers present in this fruit. The storage conditions and genetic origin of apples have been reported to influence their content and, as a consequence, their pharmacological properties. The present study evaluated the influence of varieties and storage conditions of traditional and highly appreciated apples including Gala, Golden Delicious, Granny Smith and Pink Lady varieties after harvest and storage under classic cold conditions, under a controlled atmosphere, or under extreme ultra-low oxygen conditions. Thus, a multi-parametric screening on cell models associated with vascular and metabolic dysfunctions - such as endothelial and smooth muscle cells, hepatocytes, adipocytes and macrophages - in relation to the apple polyphenol content has been developed. This strategy demonstrated that, overall, peeled apple samples exhibited a vascular tropism and acted mainly on proliferation and oxidative stress in endothelial and smooth muscle cells. Apple extracts appeared to be less effective on adipocytes and macrophages, but they exhibited antioxidant properties in hepatocytes. Among the varieties, Gala and Golden Delicious were the most efficient against the processes involved in the development of atherosclerosis. Concerning storage conditions, most of the apple varieties were more efficient under harvest conditions, while they could not be discriminated under all other cold conditions and the concentration used, except for the Gala samples. Interestingly, pharmacological properties were associated with the polyphenol profiles of freeze dried apple flesh powder. The present report revealed the potential use of some apple extracts as effective food supplements or nutraceuticals for the prevention and/or management of cardiovascular and metabolic diseases.
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Affiliation(s)
- Raffaella Soleti
- INSERM UMR1063, Stress oxydant et pathologies métaboliques, Faculté de Santé, UNIV Angers, Université Bretagne Loire, Angers, France.
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13
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Berrueta LA, Sasía-Arriba A, Miñarro M, Antón MJ, Alonso-Salces RM, Micheletti D, Gallo B, Dapena E. Relationship between hydroxycinnamic acids and the resistance of apple cultivars to rosy apple aphid. Talanta 2018; 187:330-336. [PMID: 29853055 DOI: 10.1016/j.talanta.2018.05.040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 05/04/2018] [Accepted: 05/09/2018] [Indexed: 11/25/2022]
Abstract
The phenolic profiles of apple cultivars from the SERIDA Asturian cider apple breeding program, including parents and progenies, were determined by ultrahigh-performance liquid chromatography-diode array detector-electrospray ionization-quadrupole time of flight/mass spectrometer in order to study the relationship between phenols and the resistance of apple tree cultivars to rosy apple aphid (RAA). A pattern recognition technique named partial least square discriminant analysis (PLS-DA) was used to classify apple cultivars based on resistance to RAA, resistant and susceptible, reaching scores with accuracy higher than 97% and 91% respectively. Hydroxycinnamic acids, particularly 4-caffeoylquinic acid (4-CQA) and 4-p-coumaroylquinic acid (4-pCoQA), were identified as the major player in RAA resistance by the PLS-DA model. Indeed, the isomerisation 5-CQA → 4-CQA is favoured in resistant cultivars, whereas the isomerisation 5-pCoQA → 4-pCoQA is favoured in susceptible cultivars. As a result, resistant cultivars accumulate higher amounts of 4-CQA than susceptible ones, and the opposite occurs for 4-pCoQA. Also, minor isomerisations of 5-CQA to 1-CQA or 3-CQA show opposite behaviour for resistant and susceptible cultivars. Cultivar resistance to RAA is concluded to be related with the phenylpropanoid pathway, the isomerisation reactions being the key metabolic reaction for a cultivar to be resistant or susceptible to RAA.
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Affiliation(s)
- Luis A Berrueta
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Apdo 644, E-48080 Bilbao, Spain.
| | - Andrea Sasía-Arriba
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Apdo 644, E-48080 Bilbao, Spain.
| | - Marcos Miñarro
- Programa de Fruticultura, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. de Oviedo s/n, Apdo. 13, E-33300 Villaviciosa, Spain.
| | - María J Antón
- Programa de Fruticultura, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. de Oviedo s/n, Apdo. 13, E-33300 Villaviciosa, Spain.
| | - Rosa M Alonso-Salces
- Departamento de Biología, CONICET, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Funes 3350, 7600 Mar del Plata, Argentina.
| | - Diego Micheletti
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via Mach 1, 38010 San Michele all'Adige, TN, Italy.
| | - Blanca Gallo
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Apdo 644, E-48080 Bilbao, Spain.
| | - Enrique Dapena
- Programa de Fruticultura, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. de Oviedo s/n, Apdo. 13, E-33300 Villaviciosa, Spain.
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Février H, Le Quéré JM, Le Bail G, Guyot S. Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chem 2017; 233:29-37. [PMID: 28530577 DOI: 10.1016/j.foodchem.2017.04.067] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 04/10/2017] [Accepted: 04/11/2017] [Indexed: 11/17/2022]
Abstract
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.
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Affiliation(s)
- Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia.
| | - Toomas Paalme
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia.
| | - Mira Virkki
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2502-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Verdu CF, Guyot S, Childebrand N, Bahut M, Celton JM, Gaillard S, Lasserre-Zuber P, Troggio M, Guilet D, Laurens F. QTL analysis and candidate gene mapping for the polyphenol content in cider apple. PLoS One 2014; 9:e107103. [PMID: 25271925 PMCID: PMC4182701 DOI: 10.1371/journal.pone.0107103] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Accepted: 08/12/2014] [Indexed: 11/25/2022] Open
Abstract
Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.
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Affiliation(s)
- Cindy F. Verdu
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
- Université d'Angers, EA921 Laboratoire de Substances d'Origine Naturelle et Analogues Structuraux, SFR 4207 Quasav, PRES L'UNAM, Angers, France
| | - Sylvain Guyot
- INRA, UR1268 Biopolymères, Interactions & Assemblages, Equipe « Polyphénols, Réactivité & Procédés », Le Rheu, France
| | - Nicolas Childebrand
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
| | - Muriel Bahut
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
| | - Jean-Marc Celton
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
| | - Sylvain Gaillard
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
| | - Pauline Lasserre-Zuber
- INRA-UBP, UMR1095 Genetics, Diversity and Ecophysiology of Cereals, Clermont-Ferrand, France
| | - Michela Troggio
- Research and Innovation Centre, Fondazione Edmund Mach, S. Michele all'Adige, TN, Italy
| | - David Guilet
- Université d'Angers, EA921 Laboratoire de Substances d'Origine Naturelle et Analogues Structuraux, SFR 4207 Quasav, PRES L'UNAM, Angers, France
| | - François Laurens
- INRA, UMR1345 Institut de Recherche en Horticulture et Semences, Beaucouzé, France
- Université d'Angers, UMR1345 Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, Angers, France
- AgroCampus-Ouest, UMR1345 Institut de Recherche en Horticulture et Semences, Angers, France
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