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Yin Z, Dong T, Huang W, Du M, Chen D, Fernie AR, Yi G, Yan S. Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence. Food Chem X 2022; 15:100371. [PMID: 35769331 PMCID: PMC9234350 DOI: 10.1016/j.fochx.2022.100371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/01/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
Both post-ripening stages and banana varieties contribute to metabolite variation. AuNP-assisted LDI-MSI was firstly used in mapping functional metabolites in pulps. AAs and monoamines exclusively accumulated in the middle region near the seed zone. Monosaccharides locate in whole pulps but enrich in the intermediate microregion. Di/trisaccharides exhibit different accumulation patterns as monosaccharides.
Banana is one of most popular fruits globally due to health-promoting and disease-preventing effects, yet little is known about in situ metabolic changes across banana varieties. Here, we integrated gold nanoparticle (AuNP)-assisted laser desorption/ionization mass spectrometry imaging (LDI-MSI) and metabolomics to investigate the spatiotemporal distribution and levels of metabolites within Brazil and Dongguan banana pulps during postharvest senescence. Metabolomics results indicated that both postripening stages and banana varieties contribute to metabolite levels. Benefiting from improved ionization efficiency of small-molecule metabolites and less peak interference, we visualized the spatiotemporal distribution of sugars, amino acids (AAs) and monoamines within pulps using AuNP-assisted LDI-MSI for the first time, revealing that AAs and monoamines exclusively accumulated in the middle region near the seed zone. Monosaccharides and di/trisaccharides were generally distributed across entire pulps but exhibited different accumulation patterns. These findings provide a guide for breeding new varieties and improving extraction efficiency of bioactive compounds.
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Affiliation(s)
- Zhibin Yin
- Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Tao Dong
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, 510640, China
| | - Wenjie Huang
- Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Mingyi Du
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou 510642, China
| | - Dong Chen
- Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education, South China Agricultural University, Guangzhou 510642, China
| | - Alisdair R. Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Muhlenberg 1, Potsdam-Golm 14476, Germany
| | - Ganjun Yi
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, 510640, China
- Corresponding authors.
| | - Shijuan Yan
- Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Corresponding authors.
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Chang LY, Sargent SA, Kim J, Brecht JK. Delaying ripening using 1-MCP reveals chilling injury symptom development at the putative chilling threshold temperature for mature green banana. FRONTIERS IN PLANT SCIENCE 2022; 13:966789. [PMID: 36186023 PMCID: PMC9515583 DOI: 10.3389/fpls.2022.966789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/24/2022] [Indexed: 06/16/2023]
Abstract
Storage at the putative chilling threshold temperature (CTT) to avoid chilling injury still limits postharvest handling of tropical fruit like banana in that ripening may occur at the CTT. To determine whether chilling injury (CI) symptoms would develop in mature green (MG) banana fruit if the CTT exposure was extended by inhibiting ethylene action and thus ripening, 1-methylcyclopropene (1-MCP) was applied. Individual 'fingers' from multiple 'clusters' of MG bananas were either immersed in water or 50 μg L-1 1-MCP (a.i.) solution and each treatment was divided into three subgroups for storage at 5.0°C (severe CI), 13.0°C (mild CI), or 14.0°C (CTT) ± 0.1°C. 1-MCP delayed ripening in terms of color change for 10 days for fruit stored at the CTT. Ethylene production by fruit at 5.0°C remained around 0.04 ng kg-1 s-1 with no obvious increase during 31-day storage. Ethylene production at 14.0°C (-1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP. Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively, and on Days 59 and 51 for 13.0°C and 14.0°C 1-MCP-treated fruit, respectively. As hypothesized, longer exposure of MG banana fruit to the CTT of 14.0°C without onset of ripening as was allowed by prior 1-MCP treatment allowed CI to develop at that normally non-chilling temperature. Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP. Using a 1-MCP pre-treatment to remove the influence of ethylene from bananas stored at 13°C or 14°C also resulted in slight reduction in vascular browning severity. In conclusion, a putative safe temperature may become a CI temperature if the shelf-life-limiting factor is removed, allowing longer exposure. Chilling at the CTT caused relatively mild injury on fruit, and vascular browning is a sensitive indicator of CI status, while the light-adapted quantum yield of photosystem II [Y(II)] could be a non-destructive indicator of early CI stress in MG banana. Fruit at 13.0/14.0°C developed CI symptoms slightly later with 1-MCP than without 1-MCP. This suggests that ethylene might be involved in early CI symptom development.
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Affiliation(s)
- Lan-Yen Chang
- Division of Crop Improvement, Tainan District Agricultural Research and Extension Station, Tainan, Taiwan
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Steven A. Sargent
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Jeongim Kim
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Jeffrey K. Brecht
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
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Indirect Quantitative Analysis of Biochemical Parameters in Banana Using Spectral Reflectance Indices Combined with Machine Learning Modeling. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The primary issues in collecting biochemical information in a large area using chemical laboratory procedures are low throughput, hard work, time-consuming, and requiring several samples. Thus, real-time and precise estimation of biochemical variables of various fruits using a proximal remote sensing based on spectral reflectance is critical for harvest time, artificial ripening, and food processing, which might be beneficial economically and ecologically. The main goal of this study was to assess the biochemical parameters of banana fruits such as chlorophyll a (Chl a), chlorophyll b (Chl b), respiration rate, total soluble solids (TSS), and firmness using published and newly developed spectral reflectance indices (SRIs), integrated with machine learning modeling (Artificial Neural Networks; ANN and support vector machine regression; SVMR) at different ripening degrees. The results demonstrated that there were evident and significant differences in values of SRIs at different ripening degrees, which may be attributed to the large variations in values of biochemical parameters. The newly developed two-band SRIs are more effective at measuring different biochemical parameters. The SRIs that were extracted from the visible (VIS), near-infrared (NIR), and their combination showed better R2 with biochemical parameters. SRIs combined with ANN and SVMR would be an effective method for estimating five biochemical parameters in the calibration (Cal.) and validation (Val.) datasets with acceptable accuracy. The ANN-TSS-SRI-13 model was built to determine TSS with greater performance expectations (R2 = 1.00 and 0.97 for Cal. and Val., respectively). Furthermore, the model ANN-Firmness-SRI-15 was developed for determining firmness, and it performed better (R2 = 1.00 and 0.98 for Cal. and Val., respectively). In conclusion, this study revealed that SRIs and a combination approach of ANN and SVMR models would be a useful and excellent tool for estimating the biochemical characteristics of banana fruits.
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Effect of different levels of gibberellic acid and kinetin on quality and self-life of banana ( Musa spp.) fruits. Heliyon 2021; 7:e08019. [PMID: 34604560 PMCID: PMC8473551 DOI: 10.1016/j.heliyon.2021.e08019] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/02/2021] [Accepted: 09/15/2021] [Indexed: 11/22/2022] Open
Abstract
Artificial fruit ripening agents have become increasingly popular in recent years. During the off-seasons, various ripening agents are used for the ripening of banana fruits. The effects of various ripening agents of banana fruits (variety: Malbhog) were studied. Seven treatments consisting of distilled water, Gibberellic acid (GA3) @ 100 ppm, GA3 @ 200 ppm, GA3 @ 300 ppm, kinetin @ 3 ppm, kinetin @ 5 ppm, and kinetin @ 7 ppm were laid out in a Completely Randomized Design with three replications. The maximum loss in weight (9.195%), Total Soluble Solids (20.33˚B), the highest color score (6), pH (4.767), Total Soluble Solids/Titratable Acidity TA (34.23), and Pulp peel ratio (2.84) were observed in banana sprayed with distilled water whereas the minimum value for TSS (12.67˚B), pulp peel ratio (1.813), peel color rating (2.67), TSS/TA (15.32) were observed in GA3 @ 300 ppm treated fruits. The maximum (32.67 days) and the minimum (18.33 days) shelf-life was observed in GA3 @ 300 ppm and distilled water respectively. This research will help in the regulation of ripening as per the needs of consumers and the distance of the market. In horticulture, it will help to extend storage life and reduce quality and economic loss.
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Pongprasert N, Srilaong V, Sunpapao A. Postharvest senescent dark spot development mechanism of Musa acuminata ("Khai" banana) peel associated with chlorophyll degradation and stomata cell death. J Food Biochem 2021; 45:e13745. [PMID: 33908051 DOI: 10.1111/jfbc.13745] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 11/28/2022]
Abstract
The occurrence of the postharvest physiological disorder of dark spots on the peel of the ripened "Khai" banana has led to a reduction in its commercial value. The objective of the present study was to investigate the development mechanisms of senescence dark spots of the "Khai" (Musa AA group) banana peel in relation to chlorophyll degradation and stomata cell death. Freshly harvested bananas (commercial mature green stage) were let to ripened at 25 ± 2°C (90%-95% RH). Peel color, senescent spots, DNA degradation, chlorophyll content, chlorophyll-degrading enzyme activities were assessed. The senescent dark spots developed on the ripened bananas right after 6 days of storage, which coincided with remarkably increased DNA degradation, and a rapid decreased of hue angle value and total chlorophyll content which indicated the chlorophyll degradation. The activities of chlorophyllase, chlorophyll-degrading peroxidase and pheophytinase increased gradually to the highest point where the chlorophyll content drastically reduced and the appearance of the dark spots was first recorded after 6 days of storage. These dark spots were observed to be surrounded with a bright luminescent ring of hypermodified fluorescent chlorophyll catabolites (FCCs), the product of chlorophyll breakdown. Additionally, the scanning electron microscope (SEM) revealed that the dark spots were found to have originated from the collapsed cells around the stomata of the ripened banana peel whereby the chlorophyll was entirely diminished. PRACTICAL APPLICATIONS: This research revealed the senescent dark spot development mechanisms of the "Khai" banana peel. The dark spot development symptom on the banana peel surface was caused by the senescence and cell death of the relevant stomata, further associated with chlorophyll degradation. Therefore, any further research into minimizing the dark spot symptom must focus on preventing or delaying stomata senescence and cell death.
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Affiliation(s)
- Nutthachai Pongprasert
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), Bangkok, Thailand
| | - Varit Srilaong
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), Bangkok, Thailand
| | - Anurag Sunpapao
- Agricultural Innovation and Management Division, Faculty of Natural Resources, Prince of Songkla University, Hatyai, Songkhla, Thailand
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6
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Elbagoury MM, Turoop L, Runo S, Sila DN. Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening. Food Sci Nutr 2021; 9:929-942. [PMID: 33598176 PMCID: PMC7866602 DOI: 10.1002/fsn3.2058] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/03/2020] [Accepted: 11/27/2020] [Indexed: 12/18/2022] Open
Abstract
Fruit quality is preserved through cold storage, but climacteric fruits are prone to chilling injury (CI) which limits their shelf life and marketability. Two postharvest treatments, 1 mM methyl jasmonate (MeJA) and 4% (wt/vol) calcium chloride (Ca2+), were separately used to investigate their influences on chilling injury (CI) incidence and fruit quality in unpacked banana cultivar "Grand Nain" during cold storage and subsequent ripening. Banana fruits were dipped for 2 min in aqueous emulsions containing 1% Tween-80-used here as a surfactant with untreated fruits being used as control. Fruits were stored at 10 ± 2 or optimal 14 ± 2°C temperature and relative humidity 85%-90% for a 20-day cold storage period and then removed from cold storage at 5, 10, 15, and 20 days followed by ripening at 22 ± 2°C. Treatments with MeJA or Ca2+ significantly reduced CI in banana fruit during cold storage and subsequent ripening temperature. Untreated controls exhibited increased CI, weight loss, and decreased hue angle, as well as firmness. In contrast, the aforementioned changes were considerably delayed after treatments with MeJA or Ca2+. Application of MeJA or Ca2+ also increased total phenolic compound contents and maintenance of total antioxidant activity throughout cold storage and during ripening periods as compared to that of the control. These findings indicate that coating bananas with 1 mM MeJA or 4% (wt/vol) Ca2+ can improve the postharvest quality and shelf life of fruits, and it can ameliorate chilling injury during cold storage and at ripening temperature.
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Affiliation(s)
- Mostafa M. Elbagoury
- Department of Molecular Biology and BiotechnologyPan African University Institute of Science Technology and InnovationNairobiKenya
| | - Losenge Turoop
- Department of Molecular Biology and BiotechnologyPan African University Institute of Science Technology and InnovationNairobiKenya
- Department of Horticulture and food securityJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - Steven Runo
- Department of Molecular Biology and BiotechnologyPan African University Institute of Science Technology and InnovationNairobiKenya
- Department of Biochemistry and BiotechnologyKenyatta UniversityNairobiKenya
| | - Daniel N. Sila
- Department of Molecular Biology and BiotechnologyPan African University Institute of Science Technology and InnovationNairobiKenya
- Department of Food Science and TechnologyJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
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7
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Borges CV, Belin MAF, Amorim EP, Minatel IO, Monteiro GC, Gomez Gomez HA, Monar GRS, Lima GPP. Bioactive amines changes during the ripening and thermal processes of bananas and plantains. Food Chem 2019; 298:125020. [PMID: 31260965 DOI: 10.1016/j.foodchem.2019.125020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 06/05/2019] [Accepted: 06/15/2019] [Indexed: 10/26/2022]
Abstract
Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used.
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Affiliation(s)
- Cristine Vanz Borges
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil
| | - Matheus Antônio Filiol Belin
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil
| | | | - Igor Otavio Minatel
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil
| | - Gean Charles Monteiro
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil
| | - Hector Alonzo Gomez Gomez
- Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras.
| | - Giovana Rafaela Stelzer Monar
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000 Botucatu, São Paulo, Brazil.
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8
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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9
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Wei T, Bao JY, Yang HH, Lin JF, Zheng QW, Ye ZW, Zou Y, Li X, Jiang ZL, Guo LQ. Musa basjoo regulates the gut microbiota in mice by rebalancing the abundance of probiotic and pathogen. Microb Pathog 2019; 131:205-211. [PMID: 30953747 DOI: 10.1016/j.micpath.2019.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 04/01/2019] [Accepted: 04/02/2019] [Indexed: 11/25/2022]
Abstract
Musa basjoo is a kind of popular slimming fruit in southern China. However, even though the trophic component and physiological effect are well studied, its internal mechanism in reconstructing gut microbiota remains unclear. In this study, maturity of M. basjoo were divided into four levels. Results indicated that M. basjoo in level Ⅱ (with 35% maturity) represented the greatest increase in the growth in vitro of probiotics, Lactobacillus plantarum FMNP01 and Lactobacillus casei FMNP02. After feeding M. basjoo with the middle dose (2.67 g/kg·BW) to mice for 21 days, gut microbiota from mice feces was isolated and sequenced. Results of 16SrDNA sequencing showed that the scattered genera of gut microbiota were significantly gathered. The amounts of different pathogens were decreased, while probiotics such as genera Bacteroides and Roseburia were significantly increased (p < 0.05). Results of function prediction indicated that the reconstruction of gut microbiota may due to the change in carbohydrate transportation, biosynthesis of cell wall, cell membrane, and cell envelope. This study has drawn a basic mechanism in reconstructing gut microbiota by feeding M. basjoo and lay out a foundation for further reach on the interaction between human as diner and M. basjoo as food.
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Affiliation(s)
- Tao Wei
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Jin-Yong Bao
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
| | - Hai-Hua Yang
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
| | - Jun-Fang Lin
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China.
| | - Qian-Wang Zheng
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Zhi-Wei Ye
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Yuan Zou
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Xiong Li
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Zhi-Le Jiang
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China
| | - Li-Qiong Guo
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, 510640, China.
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10
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Profile changes in banana flavour volatiles during low temperature drying. Food Res Int 2018; 106:992-998. [DOI: 10.1016/j.foodres.2018.01.047] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 01/17/2018] [Accepted: 01/19/2018] [Indexed: 11/17/2022]
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11
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Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap Maeo bananas: Fast ripening and full ethylene perception at low doses. Food Res Int 2018; 105:384-392. [DOI: 10.1016/j.foodres.2017.11.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/19/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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12
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Jiao W, Xi Y, Cao J, Fan X, Jiang W. Regulatory effects of CaCl
2
, sodium isoascorbate, and 1‐methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13442] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenxiao Jiao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityPO Box 111, 17 Qinghuadonglu Road, Beijing, 100083 People's Republic of China
| | - Yu Xi
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityPO Box 111, 17 Qinghuadonglu Road, Beijing, 100083 People's Republic of China
| | - Jiankang Cao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityPO Box 111, 17 Qinghuadonglu Road, Beijing, 100083 People's Republic of China
| | - Xinguang Fan
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityPO Box 111, 17 Qinghuadonglu Road, Beijing, 100083 People's Republic of China
| | - Weibo Jiang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityPO Box 111, 17 Qinghuadonglu Road, Beijing, 100083 People's Republic of China
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13
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Mathew NS, Negi PS. Traditional uses, phytochemistry and pharmacology of wild banana (Musa acuminata Colla): A review. JOURNAL OF ETHNOPHARMACOLOGY 2017; 196:124-140. [PMID: 27988402 DOI: 10.1016/j.jep.2016.12.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 12/09/2016] [Accepted: 12/09/2016] [Indexed: 06/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Musa acuminata, the wild species of banana is a plant of the tropical and subtropical regions. Over the past few decades, the health benefits of M. acuminata have received much attention. All parts of the plant including fruits, peel, pseudostem, corm, flowers, leaves, sap and roots have found their use in the treatment of many diseases in traditional medicine. Literature review have indicated use of M. acuminata in the treatment of various diseases such as fever, cough, bronchitis, dysentery, allergic infections, sexually transmitted infections, and some of the non-communicable diseases. The reported pharmacological activities of M. acuminata include antioxidant, antidiabetic, immunomodulatory, hypolipidemic, anticancer, and antimicrobial especially anti-HIV activity. This review presents information on the phytochemicals and pharmacological studies to validate the traditional use of different parts of M. acuminata in various diseases and ailments. A comprehensive assessment of the biological activities of M. acuminata extracts is included and possible mechanisms and phytochemicals involved have also been correlated to provide effective intervention strategies for preventing or managing diseases. MATERIALS AND METHODS A literature search was performed on M. acuminata using ethnobotanical textbooks, published articles in peer-reviewed journals, local magazines, unpublished materials, and scientific databases such as Pubmed, Scopus, Web of Science, ScienceDirect, and Google Scholar. The Plant List, Promusa, Musalit, the Integrated Taxonomic Information System (ITIS) databases were used to validate the scientific names and also provide information on the subspecies and cultivars of M. acuminata. RESULT AND DISCUSSION The edible part of M. acuminata provides energy, vitamins and minerals. All other parts of the plant have been used in the treatment of many diseases in traditional medicine. The rich diversity of phytochemicals present in them probably contributes to their beneficial effects, and validates the role of M. acuminata plant parts used by various tribes and ethnic groups across the geographical areas of the world. CONCLUSION This review presents information on phytochemicals and pharmacological activities of M. acuminata plant parts. Pharmacological studies support the traditional uses of the plant, and probably validate the uses of M. acuminata by the indigenous people to treat and heal many infections and diseases. Some studies on animal models have been carried out, which also provide evidence of efficacy of the M. acuminata plant as a therapeutic agent. These observations suggest that M. acuminata plant parts possesses pluripharmacological properties, and can be used in designing potent therapeutic agents. However, individual bioactive constituent(s) from different parts of this plant need further investigations to confirm various pharmacological claims, and to explore the potential of M. acuminata in the development of drugs and use in functional foods.
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Affiliation(s)
- Nimisha Sarah Mathew
- Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India; Academy of Scientific and Innovative Research (AcSIR), New Delhi 110001, India
| | - Pradeep Singh Negi
- Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India; Academy of Scientific and Innovative Research (AcSIR), New Delhi 110001, India.
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Tovar B, Mata M, García H. Note. Physiological changes in bananas subjected to automodified atmosphere / Nota. Cambios fisiológicos de plátanos envasados en atmósfera modificada. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Physiological changes during the ripening of whole and peeled bananas stored in chambers with automodified atmospheres were evaluated. Calcium carbide was applied to preclimacteric bananas for ripening initiation. Three different lots were placed into glass containers, which were maintained at 20 ± 0.5 °C. The treatments evaluated were: peeled bananas inside the glass container, whole (unpeeled) bananas inside the glass containers, and control, unpeeled bananas outside the chambers. Peeling of firm green fruits did not induce spoilage nor interfere with the normal ripening of the bananas when they were kept inside the automodified atmosphere. Under this storage, peeled ba nanas showed better qualities than whole bananas. The ripeness of peeled bananas in automodified atmospheres was similar to that of control fruits.
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Affiliation(s)
- B. Tovar
- Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Veracruz, México
| | - M. Mata
- Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México
| | - H.S. García
- Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Veracruz, México
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Mayorga-Martínez AA, Olvera-Trejo D, Elías-Zúñiga A, Parra-Saldívar R, Chuck-Hernández C. Non-destructive Assessment of Guava (Psidium guajava L.) Maturity and Firmness Based on Mechanical Vibration Response. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1736-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Falade KO, Oyeyinka SA. Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12292] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
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Suseno N, Savitri E, Sapei L, Padmawijaya KS. Improving Shelf-life of Cavendish Banana Using Chitosan Edible Coating. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.proche.2014.05.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sonmezdag AS, Kelebek H, Selli S. Comparison of the Aroma and Some Physicochemical Properties of Grand Naine (M
usa acuminata
) Banana as Influenced by Natural and Ethylene-Treated Ripening. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12194] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A. Salih Sonmezdag
- Department of Organic Agriculture; Araban Vocational High School; University of Gaziantep; Gaziantep Turkey
| | - Hasim Kelebek
- Department of Food Engineering; Faculty of Engineering and Natural Sciences; Adana Science and Technology University; Adana Turkey
| | - Serkan Selli
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
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Kinetic Model for Colour Changes in Bananas During the Appearance of Chilling Injury Symptoms. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0646-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kulkarni SG, Kudachikar VB, Keshava Prakash MN. Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety 'Robusta'. Journal of Food Science and Technology 2010; 48:730-4. [PMID: 23572812 DOI: 10.1007/s13197-010-0133-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2010] [Accepted: 04/11/2010] [Indexed: 11/28/2022]
Abstract
Banana (Musa sp var 'Robusta') fruits harvested at 75-80% maturity were dip treated with different concentrations of ethrel (250-1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.
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Affiliation(s)
- Shyamrao Gururao Kulkarni
- Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India
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Lassois L, Jijakli MH, Chillet M, de Lapeyre de Bellaire L. Crown Rot of Bananas: Preharvest Factors Involved in Postharvest Disease Development and Integrated Control Methods. PLANT DISEASE 2010; 94:648-658. [PMID: 30754304 DOI: 10.1094/pdis-94-6-0648] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Crown rot is a complex disease that affects export bananas in all banana-producing countries. Usually invisible when the fruits are packed for transportation from tropical countries to distant destinations, disease symptoms occur during shipment, ripening, and storage. This disease, characterized by rot and necrosis, affects tissues joining the fingers with each other, called the crown. It may reach the pedicel and even the banana pulp when crown rot is severe. Losses from 10 to 86% have been recorded for treated and untreated bananas, respectively. In this paper, we summarize the current knowledge on crown rot disease and associated control measures that must be considered throughout the production channel in order to be effective. We suggest a new approach to this postharvest disease of bananas: that of considering fruit quality potential in the field. This new concept of preharvest quality potential is a key factor to understanding crown rot development. Fruit quality potential depends on both a physiological and a parasitic component, both of which depend on agrotechnic and pedoclimatic factors of the crop production area. The physiological component is defined as the sensitivity of the fruits to crown rot, and the parasitic component reflects the capacity of the parasitic complex to induce a level of disease. The content of this review is divided into two parts. First, the fruit quality potential at field level is addressed, with special emphasis on its physiological and parasitic components. Second, the control methods are examined at different steps of the channel, in order to give an overview of a possible integrated control strategy.
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Affiliation(s)
| | | | - Marc Chillet
- CIRAD, UMR Qualisud, Montpellier, France and Universidade de Sao Paulo, Brasil
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Putra E, Zakaria W, Abdullah N, Saleh G. Weak Neck of Musa sp. cv. Rastali: A Review on it’s Genetic, Crop Nutrition and Post Harvest. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ja.2010.45.51] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Arvanitoyannis IS, Mavromatis A. Banana cultivars, cultivation practices, and physicochemical properties. Crit Rev Food Sci Nutr 2009; 49:113-35. [PMID: 18989831 DOI: 10.1080/10408390701764344] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The physicochemical (pH, texture, Vitamin C, ash, fat, minerals) and sensory properties of banana were correlated with the genotype and growing conditions. Minerals in particular were shown to discriminate banana cultivars of different geographical origin quite accurately. Another issue relates to the beneficial properties of bananas both in terms of the high dietary fiber and antioxidant compounds, the latter being abundant in the peel. Therefore, banana can be further exploited for extracting several important components such as starch, and antioxidant compounds which can find industrial and pharmaceutical applications. Finally, the various storage methodologies were presented with an emphasis on Modified Atmosphere Packaging which appears to be one of the most promising of technologies.
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Affiliation(s)
- I S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Animal Production and Aquatic Environment, Fytokou Str., 38446 Nea Ionia Magnesias, Volos, Greece.
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Aurore G, Parfait B, Fahrasmane L. Bananas, raw materials for making processed food products. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2008.10.003] [Citation(s) in RCA: 124] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mbéguié-A-Mbéguié D, Hubert O, Fils-Lycaon B, Chillet M, Baurens FC. EIN3-like gene expression during fruit ripening of Cavendish banana (Musa acuminata cv. Grande naine). PHYSIOLOGIA PLANTARUM 2008; 133:435-48. [PMID: 18346078 DOI: 10.1111/j.1399-3054.2008.01083.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Ethylene signal transduction initiates with ethylene binding at receptor proteins and terminates in a transcription cascade involving the EIN3/EIL transcription factors. Here, we have isolated four cDNAs homologs of the Arabidopsis EIN3/EIN3-like gene, MA-EILs (Musa acuminata ethylene insensitive 3-like) from banana fruit. Sequence comparison with other banana EIL gene already registered in the database led us to conclude that, at this day, at least five different genes namely MA-EIL1, MA-EIL2/AB266318, MA-EIL3/AB266319, MA-EIL4/AB266320 and AB266321 exist in banana. Phylogenetic analyses included all banana EIL genes within a same cluster consisting of rice OsEILs, a monocotyledonous plant as banana. However, MA-EIL1, MA-EIL2/AB266318, MA-EIL4/AB266320 and AB266321 on one side, and MA-EIL3/AB266319 on the other side, belong to two distant subclusters. MA-EIL mRNAs were detected in all examined banana tissues but at lower level in peel than in pulp. According to tissues, MA-EIL genes were differentially regulated by ripening and ethylene in mature green fruit and wounding in old and young leaves. MA-EIL2/AB266318 was the unique ripening- and ethylene-induced gene; MA-EIL1, MA-EIL4/Ab266320 and AB266321 genes were downregulated, while MA-EIL3/AB266319 presented an unusual pattern of expression. Interestingly, a marked change was observed mainly in MA-EIL1 and MA-EIL3/Ab266319 mRNA accumulation concomitantly with changes in ethylene responsiveness of fruit. Upon wounding, the main effect was observed in MA-EIL4/AB266320 and AB266321 mRNA levels, which presented a markedly increase in both young and old leaves, respectively. Data presented in this study suggest the importance of a transcriptionally step control in the regulation of EIL genes during banana fruit ripening.
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Manrique-Trujillo SM, Ramírez-López AC, Ibarra-Laclette E, Gómez-Lim MA. Identification of genes differentially expressed during ripening of banana. JOURNAL OF PLANT PHYSIOLOGY 2007; 164:1037-50. [PMID: 16934912 DOI: 10.1016/j.jplph.2006.07.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2006] [Accepted: 07/12/2006] [Indexed: 05/11/2023]
Abstract
The banana (Musa acuminata, subgroup Cavendish 'Grand Nain') is a climacteric fruit of economic importance. A better understanding of the banana ripening process is needed to improve fruit quality and to extend shelf life. Eighty-four up-regulated unigenes were identified by differential screening of a banana fruit cDNA subtraction library at a late ripening stage. The ripening stages in this study were defined according to the peel color index (PCI). Unigene sequences were analyzed with different databases to assign a putative identification. The expression patterns of 36 transcripts confirmed as positive by differential screening were analyzed comparing the PCI 1, PCI 5 and PCI 7 ripening stages. Expression profiles were obtained for unigenes annotated as orcinol O-methyltransferase, putative alcohol dehydrogenase, ubiquitin-protein ligase, chorismate mutase and two unigenes with non-significant matches with any reported sequence. Similar expression profiles were observed in banana pulp and peel. Our results show differential expression of a group of genes involved in processes associated with fruit ripening, such as stress, detoxification, cytoskeleton and biosynthesis of volatile compounds. Some of the identified genes had not been characterized in banana fruit. Besides providing an overview of gene expression programs and metabolic pathways at late stages of banana fruit ripening, this study contributes to increasing the information available on banana fruit ESTs.
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Affiliation(s)
- Sandra Mabel Manrique-Trujillo
- Departamento de Ingeniería Genética de Plantas, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato. Km 9.6 Libramiento Norte Carretera Irapuato-León, Guanajuato, México
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RAMASWAMY HS, TUNG MA. Technical note: Textural changes as related to colour of ripening bananas. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1989.tb00638.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ding P, Ahmad SH, Razak ARA, Saari N, Mohamed MTM. Plastid ultrastructure, chlorophyll contents, and colour expression during ripening of cavendish banana ( musa acuminata’Williams') at 18°C and 27°C. NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE 2007; 35:201-210. [DOI: 10.1080/01140670709510186] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.01.063] [Citation(s) in RCA: 111] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Carpentier SC, Witters E, Laukens K, Van Onckelen H, Swennen R, Panis B. Banana (Musa spp.) as a model to study the meristem proteome: Acclimation to osmotic stress. Proteomics 2007; 7:92-105. [PMID: 17149779 DOI: 10.1002/pmic.200600533] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Banana (Musa spp.) multiple shoot meristems are an excellent model to study the meristem proteome. Using a 2-DE protocol developed for small amounts of tissue and MS-based cross species polypeptide identification, we have revealed the meristem proteome and investigated the influence of sucrose-mediated osmotic stress in a dehydration-tolerant variety. Proteins that were significantly up- or down-regulated due to the high-sucrose treatment were classified using non-parametric univariate statistics. Our results suggest that the maintenance of an osmoprotective intracellular sucrose concentration, the enhanced expression of particular genes of the energy-conserving glycolysis and the conservation of the cell wall integrity are essential to maintain homeostasis, to acclimate and to survive dehydration. By comparing the dehydration-tolerant variety with a dehydration-sensitive variety, we were able to distinguish several genotype-specific proteins (isoforms), and could associate the dehydration-tolerant variety with proteins involved in energy metabolism (e.g., phosphoglycerate kinase, phosphoglucomutase, UDP-glucose pyrophosphorylase) and proteins that are associated with stress adaptation (e.g., OSR40-like protein, abscisic stress ripening protein-like protein). This work shows that proteome analysis can be used successfully to perform quantitative difference analysis and to characterize genetic variations in a recalcitrant crop.
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Affiliation(s)
- Sebastien C Carpentier
- Laboratory of Tropical Crop Improvement, Division of Crop Biotechnics, Department of Biosystems, Katholieke Universiteit Leuven, Leuven, Belgium.
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Lee MK. Inhibitory effect of banana polyphenol oxidase during ripening of banana by onion extract and Maillard reaction products. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.05.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Bagnato N, Barrett R, Sedgley M, Klieber A. The effects on the quality of Cavendish bananas, which have been treated with ethylene, of exposure to 1-methylcyclopropene. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00726.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Pua EC, Lee YC. Expression of a ripening-related cytochrome P450 cDNA in Cavendish banana (Musa acuminata cv. Williams). Gene 2003; 305:133-40. [PMID: 12594049 DOI: 10.1016/s0378-1119(02)01237-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
As part of a study to understand the molecular basis of fruit ripening, this study reports the isolation and characterization of a banana cytochrome P450 (P450) cDNA, designated as MAP450-1, which was associated with fruit ripening of banana. MAP450-1 encoded a single polypeptide of 507 amino acid residues that shared an overall identity of 27-45% with that of several plant P450s, among which MAP450-1 was most related phylogenetically to the avocado P450 CYP71A1. The polypeptide that possessed residue domains conserved in all P450s was classified as CYP71N1. Expression of CYP71N1 varied greatly between banana organs. Transcripts were detected only in peel and pulp of the ripening fruit and not in unripe fruit tissues at all developmental stages or other organs (root, leaf, ovary and flower). During ripening, transcripts were barely detectable in pre-climacteric and climacteric fruits but, as ripening progressed, they began to accumulate and reached a maximum in post-climacteric fruits. CYP71N1 expression in pre-climacteric fruit could be upregulated by exogenous application of ethylene (1-5 ppm) and treatment of overripe fruit with exogenous sucrose (50-300 mM) but not glucose downregulated the expression. These results indicate that P450s may not play a role in fruit development and its expression is associated with ripening, which may be regulated, in part, by ethylene and/or sucrose, at the transcript level.
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Affiliation(s)
- Eng-Chong Pua
- Plant Genetic Engineering Laboratory, Department of Biological Sciences, Faculty of Science, National University of Singapore, 10 Kent Ridge Crescent, Singapore 119260, Singapore.
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Peumans WJ, Proost P, Swennen RL, Van Damme EJM. The abundant class III chitinase homolog in young developing banana fruits behaves as a transient vegetative storage protein and most probably serves as an important supply of amino acids for the synthesis of ripening-associated proteins. PLANT PHYSIOLOGY 2002; 130:1063-72. [PMID: 12376669 PMCID: PMC166631 DOI: 10.1104/pp.006551] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2002] [Revised: 04/20/2002] [Accepted: 06/02/2002] [Indexed: 05/18/2023]
Abstract
Analyses of the protein content and composition revealed dramatic changes in gene expression during in situ banana (Musa spp.) fruit formation/ripening. The total banana protein content rapidly increases during the first 60 to 70 d, but remains constant for the rest of fruit formation/ripening. During the phase of rapid protein accumulation, an inactive homolog of class III chitinases accounts for up to 40% (w/v) of the total protein. Concomitant with the arrest of net protein accumulation, the chitinase-related protein (CRP) progressively decreases and several novel proteins appear in the electropherograms. Hence, CRP behaves as a fruit-specific vegetative storage protein that accumulates during early fruit formation and serves as a source of amino acids for the synthesis of ripening-associated proteins. Analyses of individual proteins revealed that a thaumatin-like protein, a beta-1,3-glucanase, a class I chitinase, and a mannose-binding lectin are the most abundant ripening-associated proteins. Because during the ripening of prematurely harvested bananas, similar changes take place as in the in situ ripening bananas, CRP present in immature fruits is a sufficient source of amino acids for a quasi-normal synthesis of ripening-associated proteins. However, it is evident that the conversion of CRP in ripening-associated proteins takes place at an accelerated rate, especially when climacteric ripening is induced by ethylene. The present report also includes a discussion of the accumulation of the major banana allergens and the identification of suitable promoters for the production of vaccines in transgenic bananas.
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Affiliation(s)
- Willy J Peumans
- Laboratory for Phytopathology and Plant Protection, Catholic University Leuven, 3001 Leuven, Belgium
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Liu P, Goh CJ, Loh CS, Pua EC. Differential expression and characterization of three metallothionein-like genes in Cavendish banana (Musa acuminata). PHYSIOLOGIA PLANTARUM 2002; 114:241-250. [PMID: 11903971 DOI: 10.1034/j.1399-3054.2002.1140210.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Metallothioneins (MTs) are cysteine-rich polypeptides that are involved in metal detoxification and homeostasis in both prokaryotes and eukaryotes. In this study, we report the isolation and characterization of three members (MT2A, MT2B and MT3) of the MT-like gene family from ripening banana fruit and their differential expression in various banana organs and during fruit development and ripening. All members of the MT-like gene encode small cysteine-rich polypeptides of 65-79 amino acid residues. MT2A shared a high sequence similarity (54-77%) with several type-2 MTs in plants, while MT3 was highly homologous (51-61%) with type-3 MTs. The three members expressed differentially in various organs but transcripts were generally more abundant in reproductive than vegetative organs. During fruit development, the MT2A transcript was barely detectable in ovary but increased to a high level in young fruit at 20 days after shooting (DAS) and declined gradually thereafter as fruit developed. In contrast, both MT2B and MT3 expressed poorly in young fruits (20-60 DAS) and transcripts were detected only in fruits at later stages of development. As ripening progressed, expression of MT2A decreased but that of MT3 increased. Expression of MT members during ripening appeared to be differentially regulated by ethylene, whose levels were low in FG and TY fruit but surged climacteristically in MG and declined sharply as ripening advanced further. Exogenous application of ethylene at 5 ppm or higher concentrations down-regulated MT2A expression and the inhibitory effect of ethylene could be partially suppressed by the presence of norbornadiene, an inhibitor of ethylene action. Ethylene had no effect on transcript accumulation of MT2B and MT3. However, MT3 expression was greatly enhanced in response to metals such as CdSO4, CuSO4 and ZnSO4. These results suggest that increased MT3 expression may be associated with excess metal ions present in ripening fruit tissues. This study also provided evidence, for the first time, that ethylene and metals play a regulatory role in expression of MT-like genes in banana.
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Affiliation(s)
- Pei Liu
- Department of Biological Sciences, Faculty of Science, National University of Singapore, Kent Ridge, Singapore 119260, Republic of Singapore Present address: Department of Plant Biology, Cornell University, Ithaca, NY 14853, USA
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de Bellaire LDL, Chillet M, Mourichon X. Elaboration of an Early Quantification Method of Quiescent Infections of Colletotrichum musae on Bananas. PLANT DISEASE 2000; 84:128-133. [PMID: 30841301 DOI: 10.1094/pdis.2000.84.2.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Colletotrichum musae, the causal agent of banana anthracnose, forms quiescent infections on the surface of the fruit that lead to necrosis at maturity. This work was conducted to determine a practical way to quantify the inoculum level that is economically practicable for routine use and applicable to immature fruit, so that it can be used as a method of early prediction and subsequent decision support. The method that has been developed is based on treating the fruit with 1,200 μl of ethylene per liter for 24 h at 25°C. The fruit are then kept at 32°C for 5 days, maintaining the ethylene concentration, so that conditions are optimal for revealing the disease. The technique can be used on fruit whose age is 5 to 6 weeks after inflorescence emergence. A high CO2 concentration has an inhibitory effect on the development of lesions. The importance of the ethylene treatment on fruit maturation and breaking of appressorium dormancy is discussed, together with potential applications.
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Affiliation(s)
| | - M Chillet
- CIRAD-FLHOR, Station de Neufchâteau, 97130, Guadeloupe, France
| | - X Mourichon
- CIRAD-AMIS, Avenue Agropolis (Bât. 2), BP 5035, 34032, Montpellier cedex 1, France
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WILLS RBH, LIM JSK, GREENFIELD H. CHANGES IN CHEMICAL COMPOSITION OF 'CAVENDISH' BANANA (MUSA ACUMINATA) DURING RIPENING. J Food Biochem 1984. [DOI: 10.1111/j.1745-4514.1984.tb00315.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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INABA A, OKAMOTO I, ITO T, NAKAMURA R, HASHIMOTO N. Ripening Characteristics of Commercial^|^lsquo;Cavendish^|^rsquo;Bananas Attached on the Plant in the Philippines, and Those Harvested at Different Maturities and Transported to Japan. ACTA ACUST UNITED AC 1984. [DOI: 10.2503/jjshs.53.66] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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