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Zhao W, Sun X, Wang L, Sun Z, Zhang H, Zhong Q, Yang S. Metabolomics analysis of quality components metabolism during the growth process of pepino ( Solanum muricatum) fruit. PLANT SIGNALING & BEHAVIOR 2023; 18:2283363. [PMID: 37976083 PMCID: PMC10761028 DOI: 10.1080/15592324.2023.2283363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 10/26/2023] [Indexed: 11/19/2023]
Abstract
Pepino (Solanum muricatum), a horticultural crop that has experienced significant growth in the highlands of China over the past two decades, is widely embraced by consumers due to its distinctive taste and nutritional advantages. This study focused on the cultivar 'Qingcanxiang' of pepino grown on the Qinghai-Tibetan Plateau was analyzed using UPLC-QTOF-MS and RNA-seq transcriptome sequencing. Fruit samples were collected at three distinct stages of development, and the results of the metabolomics and transcriptomics were compared and correlated. The study's findings indicate that the 'Qingcanxiang' fruit contained a total of 187 metabolites, comprising 12 distinct categories of compounds, including amino acids and their derivatives, organic acids, sugars and alcohols, phenols and phenolic acids. Of these metabolites, 94 were identified as differential. Significant variations in nutrient composition were observed across the three growth stages of the fruit. Specifically, the stage spanning from the growth to the maturation was identified as the critical stages for nutrient accumulation and flavor development. Transcriptome sequencing analysis revealed a set of highly associated genes between aspartate and quinic acid, namely SIR2, IRAK4, RP-L29, and CCNH. These genes are potentially involved in the regulation of both amino acid and phenolic acid synthesis. Through the application of metabolomics and transcriptomics, this investigation elucidates the alterations in metabolites and the underlying molecular regulatory mechanisms of pepino fruits during three growth stages. The findings furnish a theoretical foundation for the evaluation of nutritional quality and the enhancement of breeding strategies for pepino.
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Affiliation(s)
- Wenwen Zhao
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Xuemei Sun
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
| | - Lihui Wang
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
| | - Zhu Sun
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
| | - Huajing Zhang
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Qiwen Zhong
- Key Laboratory of Qinghai-Tibet Plateau Biotechnology Ministry of Education, Qinghai University, Xining, China
| | - Shipeng Yang
- Qinghai Key Laboratory of Vegetable Genetics and Physiology, Agriculture and Forestry Sciences Institute of Qinghai University, Xining, China
- College of Life Sciences, Northwest A&F University, Yangling, China
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Martin-Rubio AS, Sopelana P, Nakashima F, Shibata T, Uchida K, Guillén MD. A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC-MS: Antioxidant Effect and Generation of Lysine-Aldehyde Adducts. Antioxidants (Basel) 2019; 8:E326. [PMID: 31438558 PMCID: PMC6770364 DOI: 10.3390/antiox8090326] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 11/16/2022] Open
Abstract
Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a system consisting of soybean oil with 2% of l-lysine under heating at 70 °C and stirring conditions, analyzing how the co-oxidation of the oil and of the amino acid affects their respective evolutions, and trying to obtain information about the action mechanism of lysine on soybean oil oxidation. The study of the oil progress by 1H Nuclear Magnetic Resonance (1H NMR) showed that the presence of lysine noticeably delays oil degradation and oxidation products generation in comparison with a reference oil without lysine. Regarding lysine evolution, the analysis by 1H NMR and Liquid Chromatography-Mass Spectrometry of a series of aqueous extracts obtained from the oil containing lysine over time revealed the formation of lysine adducts, most of them at the position, with n-alkanals, malondialdehyde, (E)-2-alkenals, and toxic oxygenated α β-unsaturated aldehydes. However, this latter finding does not seem enough to explain the antioxidant action of lysine.
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Affiliation(s)
- Ana S Martin-Rubio
- Food Technology. Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria, Spain
| | - Patricia Sopelana
- Food Technology. Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria, Spain
| | - Fumie Nakashima
- Laboratory of Food and Biodynamic, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Japan
| | - Takahiro Shibata
- Laboratory of Food and Biodynamic, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Japan
| | - Koji Uchida
- Laboratory of Food Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - María D Guillén
- Food Technology. Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria, Spain.
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Martin-Rubio A, Sopelana P, Guillén MD. The potential of lysine to extend the shelf life of soybean oil evidenced by 1H Nuclear Magnetic Resonance. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.070] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Hwang HS, Winkler-Moser JK. Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols. Food Chem 2017; 221:1168-1177. [DOI: 10.1016/j.foodchem.2016.11.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/04/2016] [Accepted: 11/08/2016] [Indexed: 01/30/2023]
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Ka H, Yi B, Kim MJ, Lee J. Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. J Food Sci 2016; 81:C1118-23. [PMID: 27095610 DOI: 10.1111/1750-3841.13304] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 02/22/2016] [Accepted: 03/15/2016] [Indexed: 11/27/2022]
Abstract
The antioxidant properties of selected amino acids were tested using in vitro assays and oil-in-water (O/W) emulsions under riboflavin (RF) photosensitization. Headspace oxygen content, lipid hydroperoxides, and conjugated dienes were determined for the degree of oxidation. Riboflavin photosensitization was adapted as the oxidation driving force. In vitro assays showed that cysteine had the highest antioxidant properties followed by tryptophan and tyrosine. However, in O/W emulsions under RF photosensitization, tyrosine inhibited lipid oxidation whereas tryptophan acted as a prooxidant. Tryptophan accelerated the rates of oxidation in O/W emulsion without RF. The antioxidant properties of amino acids differed depending on the antioxidant determination methods, oxidation driving forces, and food matrices.
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Affiliation(s)
- HyeJung Ka
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
| | - BoRa Yi
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Dept. of Food and Nutrition, Kangwon Natl. Univ, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
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Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. EUR J LIPID SCI TECH 2015; 117:1095-1137. [PMID: 26448722 PMCID: PMC4586479 DOI: 10.1002/ejlt.201400200] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 12/20/2014] [Accepted: 01/08/2015] [Indexed: 11/09/2022]
Abstract
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.
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Affiliation(s)
- Elizabeth S Budilarto
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
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Characterization of a Partially Purified Extract from Flax (Linum usitatissimum L.) Seed. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2676-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Budilarto ES, Kamal‐Eldin A. Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400637] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Afaf Kamal‐Eldin
- Department of Food ScienceUnited Arab Emirates UniversityAl AinUnited Arab Emirates
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Nugroho Prasetyo E, Kudanga T, Steiner W, Murkovic M, Nyanhongo GS, Guebitz GM. Laccase-generated tetramethoxy azobismethylene quinone (TMAMQ) as a tool for antioxidant activity measurement. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.102] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Wanasundara P, Shahidi F, Shukla V. Endogenous antioxidants from oilseeds and edible oils∗. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559129709541106] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Papadopoulou D, Roussis IG. Inhibition of butter oxidation by N-acetyl-cysteine and glutathione. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0803-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Seher A, Löschner D. Natürliche Antioxidantien VI Aminosäure-Gemische als effiziente Synergisten. ACTA ACUST UNITED AC 2006. [DOI: 10.1002/lipi.19860880102] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Evaluation of the antioxidant activity of lupin seed flour and derivatives (Lupinus albus ssp. Graecus). Food Chem 1999. [DOI: 10.1016/s0308-8146(98)00172-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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