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Lagarda-Clark EA, Goulet C, Duarte-Sierra A. Biochemical dynamics during postharvest: Highlighting the interplay of stress during storage and maturation of fresh produce. Biomol Concepts 2024; 15:bmc-2022-0048. [PMID: 38587059 DOI: 10.1515/bmc-2022-0048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Accepted: 03/18/2024] [Indexed: 04/09/2024] Open
Abstract
The lifecycle of fresh produce involves a sequence of biochemical events during their ontology, and these events are particularly significant for climacteric fruits. A high demand during ripening is observed in these plant products, which is reflected in a high rate of respiration and ethylene production. Increased respiratory demand triggers the activation of secondary pathways such as alternate oxidase, which do not experience critical increases in energy consumption in non-climacteric fruit. In addition, biochemical events produced by external factors lead to compensatory responses in fresh produce to counteract the oxidative stress caused by the former. The dynamics of these responses are accompanied by signaling, where reactive oxygen species play a pivotal role in fresh product cell perception. This review aims to describe the protection mechanisms of fresh produce against environmental challenges and how controlled doses of abiotic stressors can be used to improve quality and prolong their shelf-life through the interaction of stress and defense mechanisms.
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Affiliation(s)
- Ernesto Alonso Lagarda-Clark
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
| | - Charles Goulet
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada
| | - Arturo Duarte-Sierra
- Food Science Department, Laval University, Quebec, QC G1V 0A6, Canada
- Center for Research in Plant Innovation (CRIV), Laval University, Quebec, QC G1V 6 0A6, Canada
- Institute on Nutrition and Functional Foods (INAF), Laval University, Quebec, QC G1V 8 0A6, Canada
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Vinod BR, Asrey R, Sethi S, Prakash J, Meena NK, Menaka M, Mishra S, Shivaswamy G. Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review. EFOOD 2023. [DOI: 10.1002/efd2.79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Das S, Chaudhari AK, Singh VK, Dwivedy AK, Dubey NK. Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B 1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits. Int J Biol Macromol 2023; 233:123565. [PMID: 36740131 DOI: 10.1016/j.ijbiomac.2023.123565] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023]
Abstract
In this study, a novel chitosan nanoemulsion coating embedded with Valeriana officinalis essential oil (Ne-VOEO) was synthesized in order to improve the postharvest quality of Citrus sinensis fruits against infesting fungi, and aflatoxin B1 (AFB1) mediated nutritional deterioration. The developed nanoemulsion was characterized through SEM, FTIR, XRD, and DLS analyses. The nanoemulsion showed controlled delivery of VOEO responsible for effective inhibition of Aspergillus flavus, A. niger, A. versicolor, Penicillium italicum, and Fusarium oxysporum growth at 6.5, 5.0, 4.0, 5.5, and 3.5 μL/mL, respectively and AFB1 production at 5.0 μL/mL. The biochemical and molecular mechanism of aflatoxigenic A. flavus inhibition, and AFB1 diminution was associated with impairment in ergosterol biosynthesis, methylglyoxal production, and stereo-spatial binding of valerianol in the cavity of Ver-1 protein. During in vivo investigation, Ne-VOEO coating potentially restrained the weight loss, and respiratory rate of C. sinensis fruits with delayed degradation of soluble solids, titrable acidity, pH, and phenolic contents along with maintenance of SOD, CAT, APX activities (p < 0.05) and sensory attributes under specific storage conditions. Based on overall findings, Ne-VOEO nanoemulsion could be recommended as green, and smart antifungal coating agent in prolonging the shelf-life of stored fruits with enhanced AFB1 mitigation.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104, West Bengal, India.
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur 233001, Uttar Pradesh, India
| | - Vipin Kumar Singh
- Department of Botany, K. S. Saket P. G. College, Ayodhya 224123, Uttar Pradesh, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Lv Y, Fu A, Song X, Wang Y, Chen G, Jiang Y. 1-Methylcyclopropene and UV-C Treatment Effect on Storage Quality and Antioxidant Activity of ‘Xiaobai’ Apricot Fruit. Foods 2023; 12:foods12061296. [PMID: 36981222 PMCID: PMC10048762 DOI: 10.3390/foods12061296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
The ‘Xiaobai’ apricot fruit is rich in nutrients and is harvested in summer, but the high temperature limits its storage period. To promote commercial quality and extend shelf life, we investigated the effectiveness of Ultraviolet C (UV-C) combined with 1-methylcyclopropene (1-MCP) treatment on ‘Xiaobai’ apricot fruit stored at 4 ± 0.5 °C for 35 days. The results revealed that the combination treatment of 1-MCP and UV-C performed better than either UV-C or 1-MCP alone in fruit quality preservation. The combination treatment could delay the increase in weight loss, ethylene production, and respiration rate; retain the level of soluble solid content, firmness, titratable acid, and ascorbic acid content; promote the total phenolics and flavonoids accumulation; improve antioxidant enzyme activity and relative gene expression, and DPPH scavenging ability; and reduce MDA, H2O2, O2.− production. The combined treatment improved the quality of apricot fruit by delaying ripening and increasing antioxidant capacity. Therefore, combining UV-C and 1-MCP treatment may be an effective way to improve the post-harvest quality and extend the storage period of the ‘Xiaobai’ apricot fruit, which may provide insights into the preservation of ‘Xiaobai’ apricot fruit.
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Affiliation(s)
- Yunhao Lv
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Anzhen Fu
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Xinxin Song
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Yufei Wang
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Guogang Chen
- College of Food Science, Shihezi University, Shihezi 832003, China
- Correspondence: (G.C.); (Y.J.)
| | - Ying Jiang
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi 832000, China
- Correspondence: (G.C.); (Y.J.)
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Zhou Y, Hu L, Chen Y, Liao L, Li R, Wang H, Mo Y, Lin L, Liu K. The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Çavuşoğlu K, Kalefetoğlu Macar T, Macar O, Çavuşoğlu D, Yalçın E. Comparative investigation of toxicity induced by UV-A and UV-C radiation using Allium test. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:33988-33998. [PMID: 35032264 PMCID: PMC8760590 DOI: 10.1007/s11356-021-18147-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 12/13/2021] [Indexed: 06/14/2023]
Abstract
Organisms are increasingly exposed to ultraviolet (UV) rays of sunlight, due to the thinning of the ozone layer and its widespread use in sterilization processes, especially against the SARS-CoV-2 virus. The present study was conducted with the purpose of evaluating the damages of UV-A and UV-C radiations in Allium cepa L. roots. The effects of two different types of UV on some physiological, biochemical, cytogenotoxic, and anatomical parameters were investigated in a multifaceted study. Three groups were formed from Allium bulbs, one of which was the control group. One of the other groups was exposed to 254 nm (UV-C) and the other to 365 nm (UV-A) UV. Growth retardation effect of UV was investigated with respect to germination percentage, total weight gain, and root elongation, while cytogenotoxicity arisen from UV exposure was analyzed using mitotic index (MI) and chromosomal aberration (CA) and micronucleus (MN) frequency. Oxidative stress due to UV application was investigated based on the accumulation of malondialdehyde (MDA) and the total activities of superoxide dismutase (SOD) and catalase (CAT) enzymes. Also, anatomical changes induced by UV-A and UV-C were analyzed in root meristematic cells. UV treatments caused significant reductions in growth-related parameters. Both UV treatments caused a significant increase in MDA levels and induction of SOD and CAT enzymes in root meristematic cells. A decrease in MI and an increase in the frequency of MN and CAs were observed in root tip cells, indicating the cytogenotoxic effect of UV application. Anatomical damages such as epidermis cell damage, cortex cell damage, necrotic zones, giant cell nucleus, and indistinct transmission tissue occurred in cells exposed to UV. All of the physiological, biochemical, cytogenetic, and anatomical damages observed in this study were more severe in cells treated with UV-C compared to UV-A. This study suggested that UV exposure triggered growth inhibition, cytogenotoxicity, oxidative stress, and meristematic cell damages in A. cepa roots depending on the wavelength.
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Affiliation(s)
- Kültiğin Çavuşoğlu
- Faculty of Science and Art, Department of Biology, Giresun University, 28049, Giresun, Turkey
| | - Tuğçe Kalefetoğlu Macar
- Department of Food Technology, Şebinkarahisar School of Applied Sciences, Giresun University, 28400, Giresun, Turkey.
| | - Oksal Macar
- Department of Food Technology, Şebinkarahisar School of Applied Sciences, Giresun University, 28400, Giresun, Turkey
| | - Dilek Çavuşoğlu
- Department of Plant and Animal Production, Atabey Vocational School, Isparta Applied Sciences University, 32200, Isparta, Turkey
| | - Emine Yalçın
- Faculty of Science and Art, Department of Biology, Giresun University, 28049, Giresun, Turkey
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Falconí CE, Yánez-Mendizábal V. Available Strategies for the Management of Andean Lupin Anthracnose. PLANTS (BASEL, SWITZERLAND) 2022; 11:654. [PMID: 35270124 PMCID: PMC8912773 DOI: 10.3390/plants11050654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/20/2022] [Accepted: 02/22/2022] [Indexed: 06/14/2023]
Abstract
The lupin (Lupinus mutabilis Sweet) is a legume domesticated and cultivated for more than 4000 years by the pre-Hispanic cultures of the Andean zone. Due to its good taste and protein content, the lupin seed contributes significantly to the food and nutritional security of the Andean population. However, lupin is susceptible to diseases, and of these, anthracnose is the most devastating as it affects the whole crop, including leaves, stems, pods, and seeds. This review focuses on available strategies for management of lupin anthracnose from sowing to harvest. Seed disinfection is the primary anthracnose management strategy. Seed treatment with fungicides reduces transmission from seed to seedling, but it does not eradicate anthracnose. Attention is given to alternative strategies to limit this seed-borne pathogen as well as to enhance plant resistance and to promote plant growth. For anthracnose management in the field, integrated practices are discussed that encompass control of volunteer plants, lupin ontogenetic resistance, and rotation of biocontrol with chemical fungicides at susceptible phenological stages. This review covers some local experiences on various aspects of anthracnose management that could prove useful to other the groups focusing on the problem.
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Affiliation(s)
- César E. Falconí
- Departamento de Ciencias de la Vida, Carrera de Ingeniería Agropecuaria, Universidad de las Fuerzas Armadas (ESPE), Av. General Ruminahui s/n, Sangolqui 171103, Ecuador
| | - Viviana Yánez-Mendizábal
- Facultad de Ingeniería y Ciencias Aplicadas, Carrera de Ingeniería en Agroindustrias, Universidad de las Américas, Quito 170503, Ecuador
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Franco RR, Ojeda GA, Rompato KM, Sgroppo SC. Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage. FOOD SCI TECHNOL INT 2021; 29:50-61. [PMID: 34779305 DOI: 10.1177/10820132211058444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.
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Affiliation(s)
- Rodrigo Rubén Franco
- Laboratorio de Investigación en Microbiología y Alimentos, Facultad de Ciencias de la Salud, 28220Universidad Nacional de Formosa, Formosa, Argentina
| | - Gonzalo Adrián Ojeda
- Laboratorio de Tecnología Química (IQUIBA - CONICET), Facultad de Ciencias Exactas y Naturales y Agrimensura, 28248Universidad Nacional del Nordeste, Corrientes, Argentina
| | - Karina Mariela Rompato
- Laboratorio de Investigación en Microbiología y Alimentos, Facultad de Ciencias de la Salud, 28220Universidad Nacional de Formosa, Formosa, Argentina
| | - Sonia Cecilia Sgroppo
- Laboratorio de Tecnología Química (IQUIBA - CONICET), Facultad de Ciencias Exactas y Naturales y Agrimensura, 28248Universidad Nacional del Nordeste, Corrientes, Argentina
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Zambrano-Zaragoza ML, Quintanar-Guerrero D, González-Reza RM, Cornejo-Villegas MA, Leyva-Gómez G, Urbán-Morlán Z. Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber. Polymers (Basel) 2021; 13:polym13213705. [PMID: 34771260 PMCID: PMC8587939 DOI: 10.3390/polym13213705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 12/11/2022] Open
Abstract
The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of -7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m2. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit's shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.
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Affiliation(s)
- María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, UNAM, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54714, Mexico; (R.M.G.-R.); (M.A.C.-V.)
- Correspondence: ; Tel.: +52-5556231999 (ext. 39406)
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica, Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54740, Mexico;
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, UNAM, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54714, Mexico; (R.M.G.-R.); (M.A.C.-V.)
| | - María A. Cornejo-Villegas
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, UNAM, FES-Cuautitlán, Cuautitlan Izcalli Z.P. 54714, Mexico; (R.M.G.-R.); (M.A.C.-V.)
| | - Gerardo Leyva-Gómez
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico Z.P. 04510, Mexico;
| | - Zaida Urbán-Morlán
- Centro de Información de Medicamentos, Facultad de Química, Universidad Autónoma de Yucatán, Mérida Z.P. 97069, Mexico;
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Analysis of the characteristics of foxtail millet during storage under different light environments. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103302] [Citation(s) in RCA: 1] [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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Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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UV-C mediated accumulation of pharmacologically significant phytochemicals under light regimes in in vitro culture of Fagonia indica (L.). Sci Rep 2021; 11:679. [PMID: 33436717 PMCID: PMC7804141 DOI: 10.1038/s41598-020-79896-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 12/11/2020] [Indexed: 01/29/2023] Open
Abstract
Fagonia indica (L.) is an important medicinal plant with multitude of therapeutic potentials. Such application has been attributed to the presence of various pharmacological important phytochemicals. However, the inadequate biosynthesis of such metabolites in intact plants has hampered scalable production. Thus, herein, we have established an in vitro based elicitation strategy to enhance such metabolites in callus culture of F. indica. Cultures were exposed to various doses of UV radiation (UV-C) and grown in different photoperiod regimes and their impact was evaluated on biomass accumulation, biosynthesis of phytochemicals along antioxidant expression. Cultures grown under photoperiod (16L/8D h) after exposure to UV-C (5.4 kJ/m2) accumulated optimal biomass (438.3 g/L FW; 16.4 g/L DW), phenolics contents (TPC: 11.8 μgGAE/mg) and flavonoids contents (TFC: 4.05 μgQE/mg). Similarly, HPLC quantification revealed that total production (6.967 μg/mg DW) of phytochemicals wherein kaempferol (1.377 μg/mg DW), apigenin (1.057 μg/mg DW), myricetin (1.022 μg/mg DW) and isorhamnetin (1.022 μg/mg DW) were recorded highly accumulated compounds in cultures at UV-C (5.4 kJ/m2) dose than other UV-C radiations and light regimes.. The antioxidants activities examined as DPPH (92.8%), FRAP (182.3 µM TEAC) and ABTS (489.1 µM TEAC) were also recorded highly expressed by cultures under photoperiod after treatment with UV-C dose 5.4 kJ/m2. Moreover, same cultures also expressed maximum % inhibition towards phospholipase A2 (sPLA2: 35.8%), lipoxygenase (15-LOX: 43.3%) and cyclooxygenases (COX-1: 55.3% and COX-2: 39.9%) with 1.0-, 1.3-, 1.3- and 2.8-fold increased levels as compared with control, respectively. Hence, findings suggest that light and UV can synergistically improve the metabolism of F. indica and could be used to produce such valuable metabolites on commercial scale.
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UVC light modulates vitamin C and phenolic biosynthesis in acerola fruit: role of increased mitochondria activity and ROS production. Sci Rep 2020; 10:21972. [PMID: 33319819 PMCID: PMC7738507 DOI: 10.1038/s41598-020-78948-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 11/22/2020] [Indexed: 12/13/2022] Open
Abstract
The effects of ultraviolet-C light (UVC) on vitamin C and phenolic compounds in acerola during postharvest storage were investigated in order to elucidate the mechanism inducing the antioxidant systems. The fruits, stored at 10 °C for 7 days after a hormetic UVC irradiation (two pulses of 0.3 J/cm2), showed significantly less degradation of vitamin C and phenolic compounds than the control without the UVC challenge. UVC activated the L-galactono-1,4-lactone dehydrogenase (GalDH), a key enzyme for vitamin C biosynthesis, and altered the composition of phenolic compounds, through phenolic biosynthesis, in acerola during postharvest storage. UVC also induced reactive oxygen species (ROS) productions at immediate (day 0) and late (day 7) times during postharvest storage through the mitochondrial electron transport chain and NADPH oxidase, respectively. Results suggest that UVC helps in the retention of vitamin C and phenolic content in acerola by altering ascorbic acid and phenolic metabolism through an increase in mitochondrial activity and a ROS-mediated mechanism. Data showed the beneficial effects of UVC on maintenance of nutraceutical quality in acerola during postharvest storage and supplied new insights into understanding the mechanism by which UVC irradiation enhance the antioxidant system in fruits.
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Roy UK, Nielsen BV, Milledge JJ. Effect of post-harvest conditions on antioxidant enzyme activity in Dunaliella tertiolecta biomass. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Mabrok HB, Mohamed DA, Sytar O, Smetanska I. Biological Evaluation of Golden Delicious Apples Exposure to UV Lights in Rats. Pak J Biol Sci 2020; 22:564-573. [PMID: 31930854 DOI: 10.3923/pjbs.2019.564.573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Anthocyanin is responsible for the red color of apple. Ultraviolet light plays a key role in activating the genes responsible for anthocyanin biosynthesis. However, the most important concern is using UV light irradiation on fruit to increase anthocyanins level and its nutritional quality. In this study, the accumulation of anthocyanin in green apple using UV-B and UV-C was investigated and its biological influence was evaluated in rats. MATERIAL AND METHOD Green Golden delicious apples were irradiated with doses of UV-C and UV-B light for a period of 3 h/day each for 3 days. Two Groups of rats were fed on balanced diet or balanced diet supplemented with 10% apple exposure to UV (AP-UV) for a month. RESULTS The HPTLC and spectrophotometric determination of anthocyanin revealed that color development was significantly increased by 90% in treated apple compared to the control apples. Histological difference was observed between the 2 groups. Plasma levels of uric acid, the activity of transaminases (ALT and AST) as well as malondialdehyde (MDA) were significantly elevated in AP-UV rats. Plasma total cholesterol, triglycerides and creatinine level did not differ among the 2 groups. Liver MDA and catalase levels were eminent in AP-UV rats compared to control. Gene expression of selected inflammatory cytokines (TNF-α, IL-6 and IL-1β) was significantly up-regulated in liver of AP-UV rats in comparison to control rats. CONCLUSION The result revealed that there is a health-hazard linked to feeding rats on diet containing irradiated-apple with UV-B and UV-C, which represented by body weight reduction, inflammation development, liver function and oxidative stress elevation.
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Virgen-Ortiz JJ, Morales-Ventura JM, Colín-Chávez C, Esquivel-Chávez F, Vargas-Arispuro I, Aispuro-Hernández E, Martínez-Téllez MA. Postharvest application of pectic-oligosaccharides on quality attributes, activities of defense-related enzymes, and anthocyanin accumulation in strawberry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1949-1961. [PMID: 31846082 DOI: 10.1002/jsfa.10207] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/05/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The postharvest application of pectic-oligosaccharides (POS) as an elicitor to improve the postharvest shelf-life and nutritional quality by stimulating natural defense mechanisms in strawberries was studied. Strawberries (cv. Festival) were treated with POS (at 0, 2, 5, and 9 g L-1 ) and evaluated for firmness, weight loss, color, soluble solids, titratable acidity (TA), total phenolic and anthocyanin content, antioxidant capacity, decay, and some defense-related enzyme activity during storage at 2 ± 0.5 °C for 14 days. RESULTS Treatment with POS significantly delayed (P < 0.05) strawberry decay, and reduced the water loss and softening of fruit during storage. Strawberries treated with POS showed a significant increase in total phenolic and anthocyanin content, and antioxidant capacity when compared with controls. Interestingly, POS induced higher activity of phenylalanine ammonia-lyase (PAL), chitinase, and β-1,3-glucanase in strawberries. Compared to the control, the activity of enzymes was markedly increased in fruit treated with all tested POS concentrations, particularly chitinase, and β-1,3-glucanase activities, but 5 and 9 g L-1 POS were the most effective treatments for maintaining the quality attributes and improving anthocyanin accumulation and antioxidant capacity of strawberries. CONCLUSION These findings suggest that POS treatment could potentially be applied to maintain quality attributes, reduce decay, and further enrich the anthocyanin content and antioxidant capacity of strawberries during postharvest storage. The results also suggest that the positive effects of POS on strawberries could be associated with the rapid accumulation of chitinase and β-1,3-glucanase activities, and the increase of PAL enzyme activity leading to the synthesis and accumulation of anthocyanins. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jose J Virgen-Ortiz
- CONACYT-Centro de Investigación en Alimentación y Desarrollo, A. C. - CIDAM, Laboratorio de Poscosecha. Antigua Carreteraa Pátzcuaro Km 8, C.P. 58341, Morelia, Michoacán, Mexico
| | - José M Morales-Ventura
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM), Laboratorio de Fitopatología. Antigua Carreteraa Pátzcuaro Km 8, C.P. 58341, Morelia, Michoacán, Mexico
- Facultad de Químico-Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Michoacán, Mexico
| | - Citlali Colín-Chávez
- CONACYT-Centro de Investigación en Alimentación y Desarrollo, A. C. - CIDAM, Laboratorio de Poscosecha. Antigua Carreteraa Pátzcuaro Km 8, C.P. 58341, Morelia, Michoacán, Mexico
| | - Fabiola Esquivel-Chávez
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM), Laboratorio de Fitopatología. Antigua Carreteraa Pátzcuaro Km 8, C.P. 58341, Morelia, Michoacán, Mexico
| | - Irasema Vargas-Arispuro
- Centro de Investigación en Alimentación y Desarrollo, A.C., Tecnología de Alimentos de Origen Vegetal. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora 83304, México
| | - Emmanuel Aispuro-Hernández
- Centro de Investigación en Alimentación y Desarrollo, A.C., Tecnología de Alimentos de Origen Vegetal. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora 83304, México
| | - Miguel A Martínez-Téllez
- Centro de Investigación en Alimentación y Desarrollo, A.C., Tecnología de Alimentos de Origen Vegetal. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora 83304, México
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Liu Z, Xu J, Wu X, Wang Y, Lin Y, Wu D, Zhang H, Qin J. Molecular Analysis of UV-C Induced Resveratrol Accumulation in Polygonum cuspidatum Leaves. Int J Mol Sci 2019; 20:ijms20246185. [PMID: 31817915 PMCID: PMC6940797 DOI: 10.3390/ijms20246185] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 11/29/2019] [Accepted: 12/04/2019] [Indexed: 01/18/2023] Open
Abstract
Resveratrol is one of the most studied plant secondary metabolites owing to its numerous health benefits. It is accumulated in some plants following biotic and abiotic stress pressures, including UV-C irradiation. Polygonum cuspidatum represents the major natural source of concentrated resveratrol but the underlying mechanisms as well as the effects of UV-C irradiation on resveratrol content have not yet been documented. Herein, we found that UV-C irradiation significantly increased by 2.6-fold and 1.6-fold the resveratrol content in irradiated leaf samples followed by a dark incubation for 6 h and 12 h, respectively, compared to the untreated samples. De novo transcriptome sequencing and assembly resulted into 165,013 unigenes with 98 unigenes mapped to the resveratrol biosynthetic pathway. Differential expression analysis showed that P.cuspidatum strongly induced the genes directly involved in the resveratrol synthesis, including phenylalanine ammonia-lyase, cinnamic acid 4-hydroxylase, 4-coumarate-CoA ligase and stilbene synthase (STS) genes, while strongly decreased the chalcone synthase (CHS) genes after exposure to UV-C. Since CHS and STS share the same substrate, P. cuspidatum tends to preferentially divert the substrate to the resveratrol synthesis pathway under UV-C treatment. We identified several members of the MYB, bHLH and ERF families as potential regulators of the resveratrol biosynthesis genes.
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Hosseini FS, Akhavan HR, Maghsoudi H, Hajimohammadi-Farimani R, Balvardi M. Effects of a rotational UV-C irradiation system and packaging on the shelf life of fresh pistachio. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5229-5238. [PMID: 31021408 DOI: 10.1002/jsfa.9763] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2 ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV-C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m-2 of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m-2 treated samples. Furthermore, a dose of 4.5 kJ m-2 UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV-C irradiation at a dose of 2.1 kJ m-2 and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fereshteh-Sadat Hosseini
- Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hamid-Reza Akhavan
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hossein Maghsoudi
- Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Reza Hajimohammadi-Farimani
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Mohammad Balvardi
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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Esua OJ, Chin NL, Yusof YA, Sukor R. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chem 2018; 270:113-122. [PMID: 30174024 DOI: 10.1016/j.foodchem.2018.07.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz-1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
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Affiliation(s)
- Okon Johnson Esua
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria.
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Rashidah Sukor
- Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
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Vergne MJ, Patras A, Bhullar MS, Shade LM, Sasges M, Rakariyatham K, Pan C, Xiao H. UV-C Irradiation on the Quality of Green Tea: Effect on Catechins, Antioxidant Activity, and Cytotoxicity. J Food Sci 2018; 83:1258-1264. [PMID: 29668030 DOI: 10.1111/1750-3841.14131] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 02/14/2018] [Accepted: 02/23/2018] [Indexed: 01/05/2023]
Abstract
Short-wavelength ultraviolet (UV-C) irradiation is a nonthermal processing technique that is a possible alternative to the heat-pasteurization of tea beverages. This study investigated the effect of UV-C irradiation on the polyphenolic and total phenolic contents of a green tea beverage and analyzed cytotoxicity of irradiated green tea using a novel continuous flow-through UV system. UV-C fluence levels ranging from 0 to 240 mJ/cm2 were delivered to green tea, and polyphenols were chemically profiled. Continuous-flow UV-C irradiation of the green tea beverage at a fluence of 68 mJ/cm2 induced a minor reduction in the concentration of the most abundant catechin in green tea, (-)-epigallocatechin gallate (EGCG), from 145 to 131.1 μg/mL. The total phenolic content of the green tea beverage was 0.19 μg GAE/uL and remained constant at all UV fluence levels. The UV-treated green tea beverage showed no cytotoxic effects on normal intestinal cells with healthy colonic cells (CCD-18Co) maintained at 90% viability for the UV-treated green tea beverages and the control. The treated and nontreated green tea have comparable inhibitory effects on the survival of human colon cancer cells. Overall, these results demonstrate that the UV-C irradiation did not significantly deplete catechins or produce cytotoxic byproducts. PRACTICAL APPLICATION Short wavelength ultraviolet (UV-C) irradiation is a nonthermal processing technique that is a possible alternative to the heat pasteurization of tea beverages. This study investigated the effect of UV-C irradiation on the antioxidant concentration of green tea and analyzed cytotoxicity of irradiated a green tea beverage using a novel continuous flow-through UV system. The results demonstrated that the UV-C irradiation did not significantly deplete catechins or produce cytotoxic byproducts.
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Affiliation(s)
- Matthew J Vergne
- Dept. of Pharmaceutical Sciences, Lipscomb Univ., 1 University Park Drive, Nashville, TN 37067, U.S.A
| | - Ankit Patras
- Dept. of Agricultural and Environmental Sciences, Tennessee State Univ., 3500 John A Merritt Blvd, Nashville, TN 37209, U.S.A
| | - Manreet S Bhullar
- Dept. of Agricultural and Environmental Sciences, Tennessee State Univ., 3500 John A Merritt Blvd, Nashville, TN 37209, U.S.A
| | - Lincoln M Shade
- Dept. of Pharmaceutical Sciences, Lipscomb Univ., 1 University Park Drive, Nashville, TN 37067, U.S.A
| | | | | | - Che Pan
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A
| | - Hang Xiao
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A
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Postharvest UV-C application to improve health promoting secondary plant compound pattern in vegetable amaranth. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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23
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Huang GQ, Yi GG, Wu LW, Feng SF, Wu W, Peng L, Yi RW, Ma W, Lu X. Protective effect of histatin 1 against ultraviolet-induced damage to human corneal epithelial cells. Exp Ther Med 2017; 15:679-684. [PMID: 29399071 PMCID: PMC5772520 DOI: 10.3892/etm.2017.5503] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Accepted: 06/22/2017] [Indexed: 01/18/2023] Open
Abstract
The aim of the present study was to investigate the role of histatin 1 (Hst1) in human corneal epithelial cells (HCECs) exposed to ultraviolet (UV) radiation. Prior to UV irradiation for various durations, HCECs were pre-treated with different concentrations of Hst1 and the effect on cell apoptosis and cell viability were examined by flow cytometry, alamarBlue® and MTT assays to determine the optimal concentration of Hst1 and UV dose. Cells were then subjected to quantitative PCR, ELISA and western blot analysis to determine the expression of cell damage-associated genes. HCECs exposed to UV light for 1 h displayed decreased viability when compared to that of control cells, and a 3 h UV exposure markedly increased the apoptotic rate of HECEs, while apoptosis was inhibited by pre-treatment with Hst1. UV radiation downregulated expression of insulin-like growth factor (IGF)-1 and B-cell lymphoma 2 (Bcl-2), while it upregulated Bcl-2-associated X protein (Bax) expression. Hst1 protected HCECs against UV-induced damage by upregulating the expression of IGF-1 protein and increasing the Bcl-2/Bax ratio. In conclusion, Hst1 may prevent UV-induced damage to corneal epithelial tissue injury and promote its healing.
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Affiliation(s)
- Guo-Qiang Huang
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China.,Department of Ophthalmology, Meizhou People's Hospital, Meizhou, Guangdong 514031, P.R. China
| | - Guo-Guo Yi
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Lai-Wei Wu
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Song-Fu Feng
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Wei Wu
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Ling Peng
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Rui-Wen Yi
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Wenbei Ma
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
| | - Xiaohe Lu
- Department of Ophthalmology, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong 510282, P.R. China
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Mirshekari A, Madani B, Golding JB. Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3706-3711. [PMID: 28111769 DOI: 10.1002/jsfa.8231] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 01/19/2017] [Accepted: 01/19/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The marketability of fresh-cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh-cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Amin Mirshekari
- Department of Agronomy and Plant Breeding, University of Yasouj, Yasouj, Iran
| | - Babak Madani
- Department of Crop Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - John B Golding
- NSW Department of Primary Industries, Gosford, NSW, Australia
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Wu J, Liu W, Yuan L, Guan WQ, Brennan CS, Zhang YY, Zhang J, Wang ZD. The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage. Sci Rep 2017; 7:5232. [PMID: 28701702 PMCID: PMC5507880 DOI: 10.1038/s41598-017-04778-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Accepted: 05/22/2017] [Indexed: 01/23/2023] Open
Abstract
Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors’ knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.
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Affiliation(s)
- Jie Wu
- Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Wen Liu
- College of Life Science, Lin Yi University, Linyi, 276000, China
| | - Li Yuan
- Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Wen-Qiang Guan
- Tianjin Key Laboratory of Food Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, 300134, China
| | - Charles S Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 85084, New Zealand
| | - Yang-Yong Zhang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jie Zhang
- Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Zhi-Dong Wang
- Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Oviedo-Solís CI, Sandoval-Salazar C, Lozoya-Gloria E, Maldonado-Aguilera GA, Aguilar-Zavala H, Beltrán-Campos V, Pérez-Vázquez V, Ramírez-Emiliano J. Ultraviolet light-C increases antioxidant capacity of the strawberry ( Fragaria x ananassa) in vitro and in high-fat diet-induced obese rats. Food Sci Nutr 2017; 5:1004-1014. [PMID: 28948018 PMCID: PMC5608977 DOI: 10.1002/fsn3.487] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 03/17/2017] [Accepted: 03/22/2017] [Indexed: 12/15/2022] Open
Abstract
Flavonoids and polyphenols from the strawberry and other fruits have been proposed to reduce the oxidative stress produced by the obesity and her complications. Moreover, it has been proposed that irradiation with UV-C to strawberry may increase the antioxidant capacity of this fruit. The aim of the present study was to explore the effects of the UV-C on antioxidant capacity of strawberry in vitro and in vivo. Strawberry slices were irradiated with ultraviolet light-C (UV-C) at 1.2 W/m2/16.5 min; then, the power antioxidant was isolated from the nonirradiated and irradiated strawberry slices into an organic phase, which was lyophilized to finally producing a nonirradiated strawberry extract (NSE) and UV-irradiated strawberry extract (UViSE) powder. After the antioxidant capacity of both extracts were determined in vitro using the Trolox equivalent antioxidant capacity (TEAC) assay and in vivo using high-fat diet-induced obese rats. Our results demonstrated that irradiation with UV-C to strawberry slices increased the antioxidants content, which was corroborated in vitro, where the antioxidant capacity of UViSE was higher than the NSE. However, in obese rats, the reduction in the oxidative damage by the UViSE and NSE were similar in peripheral tissues. Interestingly, the UViSE was better than the NSE to reduce the oxidative damage in brain. In conclusion, UV-irradiation increases the antioxidants content of strawberry that is correlated with an increased antioxidant capacity in vitro, but in rats, this antioxidant capacity may be more effective in brain than in peripheral tissues.
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Affiliation(s)
| | - Cuauhtémoc Sandoval-Salazar
- División de Ciencias de Salud e Ingenierías Departamento de Enfermería y Obstetricia Universidad de Guanajuato Celaya Gto. México
| | - Edmundo Lozoya-Gloria
- Laboratorio de Bioquímica y Biología Molecular de Productos Naturales de Plantas CINVESTAV Irapuato, Gto México
| | - Genaro A Maldonado-Aguilera
- División de Ciencias de Salud e Ingenierías Departamento de Enfermería y Obstetricia Universidad de Guanajuato Celaya Gto. México
| | - Herlinda Aguilar-Zavala
- División de Ciencias de Salud e Ingenierías Departamento de Enfermería Clínica Universidad de Guanajuato Celaya Gto. México
| | - Vicente Beltrán-Campos
- División de Ciencias de Salud e Ingenierías Departamento de Enfermería Clínica Universidad de Guanajuato Celaya Gto. México
| | - Victoriano Pérez-Vázquez
- División de Ciencias de la Salud Departamento de Ciencias Médicas Campus León Universidad de Guanajuato León México
| | - Joel Ramírez-Emiliano
- División de Ciencias de la Salud Departamento de Ciencias Médicas Campus León Universidad de Guanajuato León México
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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2548791] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.
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Correia S, Schouten R, Silva AP, Gonçalves B. Factors Affecting Quality and Health Promoting Compounds during Growth and Postharvest Life of Sweet Cherry ( Prunus avium L.). FRONTIERS IN PLANT SCIENCE 2017; 8:2166. [PMID: 29312407 PMCID: PMC5742238 DOI: 10.3389/fpls.2017.02166] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 12/08/2017] [Indexed: 05/13/2023]
Abstract
Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial health effects. Sweet cherry is a highly perishable fruit and all quality attributes and the level of health promoting compounds are affected by growth conditions, picking, packing, transport, and storage. During production, the correct combination of scion × rootstock will produce fruits with higher firmness, weight, sugars, vitamins, and phenolic compounds that boost the fruit antioxidant activity. Orchard management, such as applying drip irrigation and summer pruning, will increase fruit sugar levels and total phenolic content, while application of growth regulators can result in improved storability, increased red coloring, increased fruit size, and reduced cracking. Salicylic acid, oxalic acid, acetylsalicylic acid, and methyl salicylate are promising growth regulators as they also increase total phenolics, anthocyanins, and induce higher activity of antioxidant enzymes. These growth regulators are now also applied as fruit coatings that improve shelf-life with higher antioxidant enzyme activities and total phenolics. Optimizing storage and transport conditions, such as hydro cooling with added CaCl2, chain temperature and relative humidity control, are crucial for slowing down decay of quality attributes and increasing the antioxidant capacity. Application of controlled atmosphere during storage is successful in delaying quality attributes, but lowers ascorbic acid levels. The combination of low temperature storage in combination with modified atmosphere packaging (MAP) is successful in reducing the incidence of fruit decay, while preserving taste attributes and stem color with a higher antioxidant capacity. A new trend in MAP is the use of biodegradable films such as micro-perforated polylactic acid film that combine significant retention of quality attributes, high consumer acceptability, and a reduced environmental footprint. Another trend is to replace MAP with fruit edible coatings. Edible coatings, such as various lipid composite coatings, have advantages in retaining quality attributes and increasing the antioxidant activity (chitosan) and are regarded as approved food additives, although studies regarding consumer acceptance are needed. The recent publication of the sweet cherry genome will likely increase the identification of more candidate genes involved in growing and maintaining health related compounds and quality attributes.
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Affiliation(s)
- Sofia Correia
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- *Correspondence: Sofia Correia
| | - Rob Schouten
- Horticulture and Product Physiology, Wageningen University, Wageningen, Netherlands
| | - Ana P. Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Nigro F, Ippolito A. UV-C light to reduce decay and improve quality of stored fruit and vegetables: a short review. ACTA ACUST UNITED AC 2016. [DOI: 10.17660/actahortic.2016.1144.43] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Urban L, Charles F, de Miranda MRA, Aarrouf J. Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 105:1-11. [PMID: 27064192 DOI: 10.1016/j.plaphy.2016.04.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/30/2016] [Accepted: 04/03/2016] [Indexed: 05/01/2023]
Abstract
There is an abundant literature about the biological and physiological effects of UV-B light and the signaling and metabolic pathways it triggers and influences. Much less is known about UV-C light even though it seems to have a lot of potential for being effective in less time than UV-B light. UV-C light is known since long to exert direct and indirect inhibitory and damaging effects on living cells and is therefore commonly used for disinfection purposes. More recent observations suggest that UV-C light can also be exploited to stimulate the production of health-promoting phytochemicals, to extent shelf life of fruits and vegetables and to stimulate mechanisms of adaptation to biotic and abiotic stresses. Clearly some of these effects may be related to the stimulating effect of UV-C light on the production of reactive oxygen species (ROS) and to the stimulation of antioxidant molecules and mechanisms, although UV-C light could also trigger and regulate signaling pathways independently from its effect on the production of ROS. Our review clearly underlines the high potential of UV-C light in agriculture and therefore advocates for more work to be done to improve its efficiency and also to increase our understanding of the way UV-C light is perceived and influences the physiology of plants.
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Affiliation(s)
- Laurent Urban
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France.
| | - Florence Charles
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France
| | - Maria Raquel Alcântara de Miranda
- Laboratório de Fisiologia e Bioquímica de Frutos, Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Av. Mr. Hull 2297 Bl. 907, Campus do Pici, CEP 60455-760, Fortaleza, CE, Brazil
| | - Jawad Aarrouf
- Unité Mixte de Recherche Qualisud, Laboratoire de Physiologie des Fruits et Légumes, Université d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139 - 84916, Avignon cedex 9, France
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Zoratti L, Karppinen K, Luengo Escobar A, Häggman H, Jaakola L. Light-controlled flavonoid biosynthesis in fruits. FRONTIERS IN PLANT SCIENCE 2014; 5:534. [PMID: 25346743 PMCID: PMC4191440 DOI: 10.3389/fpls.2014.00534] [Citation(s) in RCA: 213] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Accepted: 09/19/2014] [Indexed: 05/18/2023]
Abstract
Light is one of the most important environmental factors affecting flavonoid biosynthesis in plants. The absolute dependency of light to the plant development has driven evolvement of sophisticated mechanisms to sense and transduce multiple aspects of the light signal. Light effects can be categorized in photoperiod (duration), intensity (quantity), direction and quality (wavelength) including UV-light. Recently, new information has been achieved on the regulation of light-controlled flavonoid biosynthesis in fruits, in which flavonoids have a major contribution on quality. This review focuses on the effects of the different light conditions on the control of flavonoid biosynthesis in fruit producing plants. An overview of the currently known mechanisms of the light-controlled flavonoid accumulation is provided. R2R3 MYB transcription factors are known to regulate by differential expression the biosynthesis of distinct flavonoids in response to specific light wavelengths. Despite recent advances, many gaps remain to be understood in the mechanisms of the transduction pathway of light-controlled flavonoid biosynthesis. A better knowledge on these regulatory mechanisms is likely to be useful for breeding programs aiming to modify fruit flavonoid pattern.
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Affiliation(s)
- Laura Zoratti
- Department of Biology, University of OuluOulu, Finland
| | | | - Ana Luengo Escobar
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de la FronteraTemuco, Chile
| | - Hely Häggman
- Department of Biology, University of OuluOulu, Finland
| | - Laura Jaakola
- Climate laboratory Holt, Department of Arctic and Marine Biology, UiT The Arctic University of NorwayTromsø, Norway
- Norwegian Institute for Agricultural and Environmental Research, Bioforsk Nord HoltTromsø, Norway
- *Correspondence: Laura Jaakola, Climate laboratory Holt, Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Holtveien 62, NO-9037 Tromsø, Norway e-mail:
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Zoratti L, Karppinen K, Luengo Escobar A, Häggman H, Jaakola L. Light-controlled flavonoid biosynthesis in fruits. FRONTIERS IN PLANT SCIENCE 2014; 5:534. [PMID: 25346743 DOI: 10.3389/fpls.2014.005341996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Accepted: 09/19/2014] [Indexed: 05/20/2023]
Abstract
Light is one of the most important environmental factors affecting flavonoid biosynthesis in plants. The absolute dependency of light to the plant development has driven evolvement of sophisticated mechanisms to sense and transduce multiple aspects of the light signal. Light effects can be categorized in photoperiod (duration), intensity (quantity), direction and quality (wavelength) including UV-light. Recently, new information has been achieved on the regulation of light-controlled flavonoid biosynthesis in fruits, in which flavonoids have a major contribution on quality. This review focuses on the effects of the different light conditions on the control of flavonoid biosynthesis in fruit producing plants. An overview of the currently known mechanisms of the light-controlled flavonoid accumulation is provided. R2R3 MYB transcription factors are known to regulate by differential expression the biosynthesis of distinct flavonoids in response to specific light wavelengths. Despite recent advances, many gaps remain to be understood in the mechanisms of the transduction pathway of light-controlled flavonoid biosynthesis. A better knowledge on these regulatory mechanisms is likely to be useful for breeding programs aiming to modify fruit flavonoid pattern.
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Affiliation(s)
- Laura Zoratti
- Department of Biology, University of Oulu Oulu, Finland
| | | | - Ana Luengo Escobar
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de la Frontera Temuco, Chile
| | - Hely Häggman
- Department of Biology, University of Oulu Oulu, Finland
| | - Laura Jaakola
- Climate laboratory Holt, Department of Arctic and Marine Biology, UiT The Arctic University of Norway Tromsø, Norway ; Norwegian Institute for Agricultural and Environmental Research, Bioforsk Nord Holt Tromsø, Norway
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