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Cong D, Ni C, Han L, Cheng J, An W, An S, Liu H, Liu H, Yao D, Fu Y, Liu S, Chen G. The Molecular Cloning and Functional Analysis of the FAD2 Gene in Hippophe rhamnoids L. PLANTS (BASEL, SWITZERLAND) 2024; 13:3252. [PMID: 39599461 PMCID: PMC11598821 DOI: 10.3390/plants13223252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2024] [Revised: 11/15/2024] [Accepted: 11/18/2024] [Indexed: 11/29/2024]
Abstract
Seabuckthorn (Hippophae rhamnoides Linn.) is a commonly utilized medicinal crop with various applications in the treatment of different diseases. Two particularly noteworthy nutrients in seabuckthorn fruit are seabuckthorn oil and flavonoids. In recent years, seabuckthorn oil has attracted considerable attention due to its perceived benefits for beauty and healthcare. Consequently, there is a clear need for further research into seabuckthorn oil. While numerous studies have been conducted on the regulation of oil by the FAD2 gene family, there is a paucity of literature examining the molecular mechanism of FAD2 gene involvement in seabuckthorn oil regulation. Accordingly, two FAD2 genes have been identified in seabuckthorn, which are classified differently and perform distinct functions. Both genes are located in the endoplasmic reticulum. Following transient expression in seabuckthorn fruits, it was observed that HrFAD2-1 and HrFAD2-3 were capable of influencing the synthesis of α-linolenic acid, with HrFAD2-1 additionally demonstrated to facilitate the synthesis of lysophosphatidic acid. All of the aforementioned genes have been observed to promote jasmonic acid (JA) synthesis. The heterologous transformation of Linum usitatissimum demonstrates that both HrFAD2-1 and HrFAD2-3 are capable of promoting plant growth. The HrFAD2-1 gene was observed to significantly increase the content of major fatty acids in Linum usitatissimum Linn seeds, whereas the HrFAD2-3 gene appeared to be primarily involved in the regulation of plant growth and development. In conclusion, a preliminary investigation into the functions of the HrFAD2-1 and HrFAD2-3 genes in fatty acid synthesis was conducted. This revealed that HrFAD2-1 is closely associated with oleic acid synthesis and acts as a negative regulator. Furthermore, our findings will provide a foundation for subsequent investigations into the fatty acid synthesis pathway in Hippophae rhamnoides oil, offering a theoretical basis for subsequent studies at the molecular level.
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Affiliation(s)
- Di Cong
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Chang Ni
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Luwen Han
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Jianlin Cheng
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Wei An
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China; (W.A.); (S.A.)
| | - Siyu An
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China; (W.A.); (S.A.)
| | - Hongzhang Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Huijing Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Dan Yao
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Yuqin Fu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Shuying Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, China; (D.C.); (C.N.); (L.H.); (J.C.); (H.L.); (H.L.); (D.Y.); (Y.F.)
| | - Guoshuang Chen
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China
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Wu D, Yang Z, Li J, Huang H, Xia Q, Ye X, Liu D. Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn ( Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity. Foods 2024; 13:482. [PMID: 38338617 PMCID: PMC10855374 DOI: 10.3390/foods13030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Sea buckthorn pomace (SBP) is a by-product of sea buckthorn processing that is rich in bioactive compounds. In this study, different active ingredients were extracted by using different solvents (water, methanol, ethanol, glycerol, ethyl acetate, and petroleum ether) combined with an ultrasonic assisted method. The correlation between the active ingredients and antioxidant properties of the extract was studied, which provided a research basis for the comprehensive utilization of SBP. This study revealed that the 75% ethanol extract had the highest total phenolic content (TPC) of 42.86 ± 0.73 mg GAE/g, while the 75% glycerol extract had the highest total flavonoid content (TFC) of 25.52 ± 1.35 mg RTE/g. The ethanol extract exhibited the strongest antioxidant activity at the same concentration compared with other solvents. The antioxidant activity of the ethanol, methanol, and glycerol extracts increased in a concentration-dependent manner. Thirteen phenolic compounds were detected in the SBP extracts using UPLC-MS/MS analysis. Notably, the 75% glycerol extract contained the highest concentration of all identified phenolic compounds, with rutin (192.21 ± 8.19 μg/g), epigallocatechin (105.49 ± 0.69 μg/g), and protocatechuic acid (27.9 ± 2.38 μg/g) being the most abundant. Flavonols were found to be the main phenolic substances in SBP. A strong correlation was observed between TPC and the antioxidant activities of SBP extracts. In conclusion, the choice of solvent significantly influences the active compounds and antioxidant activities of SBP extracts. SBP extracts are a valuable source of natural phenolics and antioxidants.
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Affiliation(s)
- Dan Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Zhihao Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Jiong Li
- Hangzhou Institute for Food and Drug Control, Hangzhou 310022, China;
| | - Huilin Huang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Qile Xia
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
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