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Marie L, Breitler JC, Bamogo PKA, Bordeaux M, Lacombe S, Rios M, Lebrun M, Boulanger R, Lefort E, Nakamura S, Motoyoshi Y, Mieulet D, Campa C, Legendre L, Bertrand B. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee. BMC PLANT BIOLOGY 2024; 24:238. [PMID: 38566027 PMCID: PMC10988958 DOI: 10.1186/s12870-024-04890-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 03/07/2024] [Indexed: 04/04/2024]
Abstract
BACKGROUND The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees. RESULTS This study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME-GC-MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase. CONCLUSIONS Taken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink.
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Affiliation(s)
- Lison Marie
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France.
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France.
| | - Jean-Christophe Breitler
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Pingdwende Kader Aziz Bamogo
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | | | - Séverine Lacombe
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | - Maëlle Rios
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | - Marc Lebrun
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- QualiSud, University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, University of La Réunion, University of Avignon, Montpellier, F-34398, France
| | - Renaud Boulanger
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- QualiSud, University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, University of La Réunion, University of Avignon, Montpellier, F-34398, France
| | - Eveline Lefort
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Sunao Nakamura
- Research Institute, Suntory Global Innovation Center Limited, 8-1-1, Seika-dai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Yudai Motoyoshi
- Research Institute, Suntory Global Innovation Center Limited, 8-1-1, Seika-dai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Delphine Mieulet
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Claudine Campa
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Laurent Legendre
- INRAE, UR 1115 Plantes et Systèmes de Culture Horticoles, Site Agroparc, Avignon, 84914, France
| | - Benoît Bertrand
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
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Elhalis H, Cox J, Zhao J. Yeasts are essential for mucilage degradation of coffee beans during wet fermentation. Yeast 2023; 40:425-436. [PMID: 37464909 DOI: 10.1002/yea.3888] [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: 11/03/2022] [Revised: 06/13/2023] [Accepted: 07/05/2023] [Indexed: 07/20/2023] Open
Abstract
During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony-forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.
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Affiliation(s)
- Hosam Elhalis
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
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Sarzynski T, Bertrand B, Rigal C, Marraccini P, Vaast P, Georget F, Campa C, Abdallah C, Nguyen CTQ, Nguyen HP, Nguyen HTT, Ngoc QL, Ngan GK, Viet TV, Navarini L, Lonzarich V, Bossolasco L, Etienne H. Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4692-4703. [PMID: 36905183 DOI: 10.1002/jsfa.12544] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/25/2023] [Accepted: 03/11/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600-1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the northwest mountainous region of Vietnam. The impacts of the climatic conditions on bean physical characteristics and chemical composition were assessed. RESULTS We showed that the environment had a significant effect on the bean density and on all bean chemical compounds. The environment effect was stronger than the genotype and genotype-environment interaction effects for cafestol, kahweol, arachidic (C20:0), behenic acid (C22:0), 2,3-butanediol, 2-methyl-2-buten-1-ol, benzaldehyde, benzene ethanol, butyrolactone, decane, dodecane, ethanol, pentanoic acid, and phenylacetaldehyde bean content. A 2 °C increase in temperature had more influence on bean chemical compounds than a 100 mm increase in soil water content. Temperature was positively correlated with lipids and volatile compounds. With an innovative method using iterative moving averages, we showed that correlation of temperature, vapour pressure deficit (VPD) and rainfall with lipids and volatiles was higher between the 10th and 20th weeks after flowering highlighting this period as crucial for the synthesis of these chemicals. Genotype specific responses were evidenced and could be considered in future breeding programmes to maintain coffee beverage quality in the midst of climate change. CONCLUSION This first study of the effect of the genotype-environment interactions on chemical compounds enhances our understanding of the sensitivity of coffee quality to genotype environment interactions during bean development. This work addresses the growing concern of the effect of climate change on speciality crops and more specifically coffee. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thuan Sarzynski
- CIRAD (Centre de Coopération Internationale en Recherche Agronomique Pour le Développement), UMR DIADE, Montpellier, France
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
- NOMAFSI (Northern Mountainous Agriculture Forestry Science Institute) Mai Son Research Centre, Son La, Vietnam
| | - Benoît Bertrand
- CIRAD (Centre de Coopération Internationale en Recherche Agronomique Pour le Développement), UMR DIADE, Montpellier, France
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
| | - Clément Rigal
- CIRAD UMR ABSYS, Montpellier, France
- ABSYS, Université Montpellier, CIRAD, INRAE, Supagro, Montpellier, France
- ICRAF, Vietnam office, Hanoi, Vietnam
| | - Pierre Marraccini
- CIRAD (Centre de Coopération Internationale en Recherche Agronomique Pour le Développement), UMR DIADE, Montpellier, France
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
- AGI (Agriculture Genetics Institute), Hanoi, Vietnam
| | - Philippe Vaast
- ICRAF, Vietnam office, Hanoi, Vietnam
- UMR Eco & Sols, CIRAD, Montpellier, France
| | - Frédéric Georget
- CIRAD (Centre de Coopération Internationale en Recherche Agronomique Pour le Développement), UMR DIADE, Montpellier, France
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
| | - Claudine Campa
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
- IRD (Institut de Recherche pour le Développement), Montpellier, France
| | - Cécile Abdallah
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
- IRD (Institut de Recherche pour le Développement), Montpellier, France
| | - Chang Thi Quynh Nguyen
- NOMAFSI (Northern Mountainous Agriculture Forestry Science Institute) Mai Son Research Centre, Son La, Vietnam
| | - Hung Phi Nguyen
- NOMAFSI (Northern Mountainous Agriculture Forestry Science Institute) Mai Son Research Centre, Son La, Vietnam
| | - Hai Thi Thanh Nguyen
- NOMAFSI (Northern Mountainous Agriculture Forestry Science Institute) Mai Son Research Centre, Son La, Vietnam
- NOMAFSI headquarter, Phu Tho, Vietnam
| | | | | | | | | | | | - Laurent Bossolasco
- ECOM-SMS (Sustainable Management Services ECOM Agroindustrial), Ho Chi Minh City, Vietnam
| | - Hervé Etienne
- CIRAD (Centre de Coopération Internationale en Recherche Agronomique Pour le Développement), UMR DIADE, Montpellier, France
- UMR DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, France
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Garrido A, Conde A, Serôdio J, De Vos RCH, Cunha A. Fruit Photosynthesis: More to Know about Where, How and Why. PLANTS (BASEL, SWITZERLAND) 2023; 12:2393. [PMID: 37446953 DOI: 10.3390/plants12132393] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 07/15/2023]
Abstract
Not only leaves but also other plant organs and structures typically considered as carbon sinks, including stems, roots, flowers, fruits and seeds, may exhibit photosynthetic activity. There is still a lack of a coherent and systematized body of knowledge and consensus on the role(s) of photosynthesis in these "sink" organs. With regard to fruits, their actual photosynthetic activity is influenced by a range of properties, including fruit anatomy, histology, physiology, development and the surrounding microclimate. At early stages of development fruits generally contain high levels of chlorophylls, a high density of functional stomata and thin cuticles. While some plant species retain functional chloroplasts in their fruits upon subsequent development or ripening, most species undergo a disintegration of the fruit chloroplast grana and reduction in stomata functionality, thus limiting gas exchange. In addition, the increase in fruit volume hinders light penetration and access to CO2, also reducing photosynthetic activity. This review aimed to compile information on aspects related to fruit photosynthesis, from fruit characteristics to ecological drivers, and to address the following challenging biological questions: why does a fruit show photosynthetic activity and what could be its functions? Overall, there is a body of evidence to support the hypothesis that photosynthesis in fruits is key to locally providing: ATP and NADPH, which are both fundamental for several demanding biosynthetic pathways (e.g., synthesis of fatty acids); O2, to prevent hypoxia in its inner tissues including seeds; and carbon skeletons, which can fuel the biosynthesis of primary and secondary metabolites important for the growth of fruits and for spreading, survival and germination of their seed (e.g., sugars, flavonoids, tannins, lipids). At the same time, both primary and secondary metabolites present in fruits and seeds are key to human life, for instance as sources for nutrition, bioactives, oils and other economically important compounds or components. Understanding the functions of photosynthesis in fruits is pivotal to crop management, providing a rationale for manipulating microenvironmental conditions and the expression of key photosynthetic genes, which may help growers or breeders to optimize development, composition, yield or other economically important fruit quality aspects.
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Affiliation(s)
- Andreia Garrido
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Artur Conde
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - João Serôdio
- Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Ric C H De Vos
- Business Unit Bioscience, Wageningen Plant Research, Wageningen University and Research Centre (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands
| | - Ana Cunha
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Fu X, Li G, Hu F, Huang J, Lou Y, Li Y, Li Y, He H, Lv Y, Cheng J. Comparative transcriptome analysis in peaberry and regular bean coffee to identify bean quality associated genes. BMC Genom Data 2023; 24:12. [PMID: 36849914 PMCID: PMC9969625 DOI: 10.1186/s12863-022-01098-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 11/15/2022] [Indexed: 03/01/2023] Open
Abstract
BACKGROUND The peaberry bean in Arabica coffee has exceptional quality compared to the regular coffee bean. Understanding the molecular mechanism of bean quality is imperative to introduce superior coffee quality traits. Despite high economic importance, the regulatory aspects of bean quality are yet largely unknown in peaberry. A transcriptome analysis was performed by using peaberry and regular coffee beans in this study. RESULTS The result of phenotypic analysis stated a difference in the physical attributes of both coffee beans. In addition, transcriptome analysis revealed low genetic differences. Only 139 differentially expressed genes were detected in which 54 genes exhibited up-regulation and 85 showed down-regulations in peaberry beans compared to regular beans. The majority of differentially expressed genes had functional annotation with cell wall modification, lipid binding, protein binding, oxidoreductase activity, and transmembrane transportation. Many fold lower expression of Ca25840-PMEs1, Ca30827-PMEs2, Ca30828-PMEs3, Ca25839-PMEs4, Ca36469-PGs. and Ca03656-Csl genes annotated with cell wall modification might play a critical role to develop different bean shape patterns in Arabica. The ERECTA family genes Ca15802-ERL1, Ca99619-ERL2, Ca07439-ERL3, Ca97226-ERL4, Ca89747-ERL5, Ca07056-ERL6, Ca01141-ERL7, and Ca32419-ERL8 along lipid metabolic pathway genes Ca06708-ACOX1, Ca29177-ACOX2, Ca01563-ACOX3, Ca34321-CPFA1, and Ca36201-CPFA2 are predicted to regulate different shaped bean development. In addition, flavonoid biosynthesis correlated genes Ca03809-F3H, Ca95013-CYP75A1, and Ca42029-CYP75A2 probably help to generate rarely formed peaberry beans. CONCLUSION Our results provide molecular insights into the formation of peaberry. The data resources will be important to identify candidate genes correlated with the different bean shape patterns in Arabica.
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Affiliation(s)
- Xingfei Fu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Guiping Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Faguang Hu
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Jiaxiong Huang
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Yuqiang Lou
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Yaqi Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Yanan Li
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Hongyan He
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - YuLan Lv
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China
| | - Jinhuan Cheng
- Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Yunnan, Baoshan, 678000, China.
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1H Nmr Spectroscopy Applied to Identify Chemical Aging Markers In Green Coffee (Coffea arabica L.). Food Chem 2022; 405:134667. [DOI: 10.1016/j.foodchem.2022.134667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 10/10/2022] [Accepted: 10/15/2022] [Indexed: 11/23/2022]
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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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8
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Koutouleas A, Sarzynski T, Bordeaux M, Bosselmann AS, Campa C, Etienne H, Turreira-García N, Rigal C, Vaast P, Ramalho JC, Marraccini P, Ræbild A. Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.877476] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Coffee is deemed to be a high-risk crop in light of upcoming climate changes. Agroforestry practices have been proposed as a nature-based strategy for coffee farmers to mitigate and adapt to future climates. However, with agroforestry systems comes shade, a highly contentious factor for coffee production in terms of potential yield reduction, as well as additional management needs and interactions between shade trees and pest and disease. In this review, we summarize recent research relating to the effects of shade on (i) farmers' use and perceptions, (ii) the coffee microenvironment, (iii) pest and disease incidence, (iv) carbon assimilation and phenology of coffee plants, (v) coffee quality attributes (evaluated by coffee bean size, biochemical compounds, and cup quality tests), (vi) breeding of new Arabica coffee F1 hybrids and Robusta clones for future agroforestry systems, and (vii) coffee production under climate change. Through this work, we begin to decipher whether shaded systems are a feasible strategy to improve the coffee crop sustainability in anticipation of challenging climate conditions. Further research is proposed for developing new coffee varieties adapted to agroforestry systems (exhibiting traits suitable for climate stressors), refining extension tools by selecting locally-adapted shade trees species and developing policy and economic incentives enabling the adoption of sustainable agroforestry practices.
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Hall RD, Trevisan F, de Vos RCH. Coffee berry and green bean chemistry - Opportunities for improving cup quality and crop circularity. Food Res Int 2022; 151:110825. [PMID: 34980376 DOI: 10.1016/j.foodres.2021.110825] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 11/21/2021] [Accepted: 11/23/2021] [Indexed: 11/04/2022]
Abstract
Coffee cup quality is primarily determined by the type and variety of green beans chosen and the roasting regime used. Furthermore, green coffee beans are not only the starting point for the production of all coffee beverages but also are a major source of revenue for many sub-tropical countries. Green bean quality is directly related to its biochemical composition which is influenced by genetic and environmental factors. Post-harvest, on-farm processing methods are now particularly recognised as being influential to bean chemistry and final cup quality. However, research on green coffee has been limited and results are fragmented. Despite this, there are already indications that multiple factors play a role in determining green coffee chemistry - including plant cultivation/fruit ripening issues and ending with farmer practices and post-harvest storage conditions. Here, we provide the first overview of the knowledge determined so far specifically for pre-factory, green coffee composition. In addition, the potential of coffee waste biomass in a biobased economy context for the delivery of useful bioactives is described as this is becoming a topic of growing relevance within the coffee industry. We draw attention to a general lack of consistency in experimentation and reporting and call for a more intensive and united effort to build up our knowledge both of green bean composition and also how perturbations in genetic and environmental factors impact bean chemistry, crop sustainability and ultimately, cup quality.
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Affiliation(s)
- Robert D Hall
- Laboratory of Plant Physiology, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands; Business Unit Bioscience, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands.
| | - Fabio Trevisan
- Laboratory of Plant Physiology, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands
| | - Ric C H de Vos
- Business Unit Bioscience, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands
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10
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From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing. Foods 2021; 10:foods10112827. [PMID: 34829108 PMCID: PMC8620865 DOI: 10.3390/foods10112827] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/05/2021] [Accepted: 11/08/2021] [Indexed: 11/17/2022] Open
Abstract
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.
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Pinto RT, Cardoso TB, Paiva LV, Benedito VA. Genomic and transcriptomic inventory of membrane transporters in coffee: Exploring molecular mechanisms of metabolite accumulation. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 312:111018. [PMID: 34620453 DOI: 10.1016/j.plantsci.2021.111018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/07/2021] [Accepted: 08/07/2021] [Indexed: 06/13/2023]
Abstract
The genus Coffea (Rubiaceae) encompasses a group of perennial plant species, including a commodity crop from which seeds are roasted, ground, and infused to make one of the most appreciated beverages in the world. As an important tropical crop restricted to specific regions of the world, coffee production is highly susceptible to the effects of environmental instabilities (i.e., local year-to-year weather fluctuations and global climate change) and threatening pest pressures, not to mention an increasing quality rigor by consumers in industrialized countries. Specialized metabolites are substances that largely affect plant-environment interactions as well as how consumers experience agricultural products. Membrane transporters are key targets, albeit understudied, for understanding and tailoring the spatiotemporal distribution of specialized metabolites as they mediate and control molecular trafficking and substance accumulation. Therefore, we analyzed the transportome of C. canephora encoded within the 25,574 protein-coding genes annotated in the genome of this species and identified 1847 putative membrane transporters. Following, we mined 152 transcriptional profiles of C. canephora and C. arabica and performed a comprehensive co-expression analysis to identify transporters potentially involved in the accumulation of specialized metabolites associated with beverage quality and bioactivity attributes. In toto, this report points to an avenue of possibilities on Coffea genomic and transcriptomic data mining for genetic breeding strategies, which can lead to the development of new, resilient varieties for more sustainable coffee production systems.
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Affiliation(s)
- Renan T Pinto
- Division of Plant and Soil Sciences, West Virginia University, 3425 Agricultural Sciences Building, Morgantown, WV 26506-6108, USA; Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Thiago B Cardoso
- Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Luciano V Paiva
- Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Vagner A Benedito
- Division of Plant and Soil Sciences, West Virginia University, 3425 Agricultural Sciences Building, Morgantown, WV 26506-6108, USA.
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12
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Li Z, Zhang C, Zhang Y, Zeng W, Cesarino I. Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
The coffee beverage is the second most consumed drink worldwide after water. In coffee beans, cell wall storage polysaccharides (CWSPs) represent around 50 per cent of the seed dry mass, mainly consisting of galactomannans and arabinogalactans. These highly abundant structural components largely influence the organoleptic properties of the coffee beverage, mainly due to the complex changes they undergo during the roasting process. From a nutritional point of view, coffee CWSPs are soluble dietary fibers shown to provide numerous health benefits in reducing the risk of human diseases. Due to their influence on coffee quality and their health-promoting benefits, CWSPs have been attracting significant research attention. The importance of cell walls to the coffee industry is not restricted to beans used for beverage production, as several coffee by-products also present high concentrations of cell wall components. These by-products include cherry husks, cherry pulps, parchment skin, silver skin, and spent coffee grounds, which are currently used or have the potential to be utilized either as food ingredients or additives, or for the generation of downstream products such as enzymes, pharmaceuticals, and bioethanol. In addition to their functions during plant development, cell walls also play a role in the plant’s resistance to stresses. Here, we review several aspects of coffee cell walls, including chemical composition, biosynthesis, their function in coffee’s responses to stresses, and their influence on coffee quality. We also propose some potential cell wall–related biotechnological strategies envisaged for coffee improvements.
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Affiliation(s)
| | | | | | | | - Igor Cesarino
- Department of Botany, Institute of Biosciences, University of São Paulo, São Paulo, Brazil
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13
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Velásquez S, Franco AP, Peña N, Bohórquez JC, Gutierrez N. Effect of coffee cherry maturity on the performance of the drying process of the bean: Sorption isotherms and dielectric spectroscopy. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Time dependent berry maturation for planting density levels in Coffea arabica L. beans: Mixture design-fingerprinting using near-infrared transmittance spectroscopy. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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A Novel Vegetation Index for Coffee Ripeness Monitoring Using Aerial Imagery. REMOTE SENSING 2021. [DOI: 10.3390/rs13020263] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Coffee ripeness monitoring is a key indicator for defining the moment of starting the harvest, especially because the coffee quality is related to the fruit ripeness degree. The most used method to define the start of harvesting is by visual inspection, which is time-consuming, labor-intensive, and does not provide information on the entire area. There is a lack of new techniques or alternative methodologies to provide faster measurements that can support harvest planning. Based on that, this study aimed at developing a vegetation index (VI) for coffee ripeness monitoring using aerial imagery. For this, an experiment was set up in five arabica coffee fields in Minas Gerais State, Brazil. During the coffee ripeness stage, four flights were carried out to acquire spectral information on the crop canopy using two quadcopters, one equipped with a five-band multispectral camera and another with an RGB (Red, Green, Blue) camera. Prior to the flights, manual counts of the percentage of unripe fruits were carried out using irregular sampling grids on each day for validation purposes. After image acquisition, the coffee ripeness index (CRI) and other five VIs were obtained. The CRI was developed combining reflectance from the red band and from a ground-based red target placed on the study area. The effectiveness of the CRI was compared under different analyses with traditional VIs. The CRI showed a higher sensitivity to discriminate coffee plants ready for harvest from not-ready for harvest in all coffee fields. Furthermore, the highest R2 and lowest RMSE values for estimating the coffee ripeness were also presented by the CRI (R2: 0.70; 12.42%), whereas the other VIs showed R2 and RMSE values ranging from 0.22 to 0.67 and from 13.28 to 16.50, respectively. Finally, the study demonstrated that the time-consuming fieldwork can be replaced by the methodology based on VIs.
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16
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Pereira LL, Júnior DB, de Sousa LHBP, dos Santos Gomes W, Cardoso WS, Guarçoni RC, ten Caten CS. Relationship Between Coffee Processing and Fermentation. FOOD ENGINEERING SERIES 2021. [DOI: 10.1007/978-3-030-54437-9_6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Magalhães Júnior AI, de Carvalho Neto DP, de Melo Pereira GV, da Silva Vale A, Medina JDC, de Carvalho JC, Soccol CR. A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Esquivel P, Viñas M, Steingass CB, Gruschwitz M, Guevara E, Carle R, Schweiggert RM, Jiménez VM. Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.590597] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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19
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Hadj Salem F, Lebrun M, Mestres C, Sieczkowski N, Boulanger R, Collignan A. Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Food Chem 2020; 322:126779. [PMID: 32305877 DOI: 10.1016/j.foodchem.2020.126779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 02/07/2020] [Accepted: 04/07/2020] [Indexed: 11/17/2022]
Abstract
The transfer kinetics of three labelled compounds (butanal, 2-phenyethanol, isoamyl acetate) was studied from a liquid medium into the coffee beans during simulated wet processing using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast). Trials were carried out at 25 °C, under agitation and for five time periods (0, 6, 12, 24 and 48 h), and then the labelled volatiles were analyzed by SPME-GC-MS. The three labelled molecules were transferred into the coffee beans with different mass transfer rates; reaching at 12hrs in the M4, 0.2 ± 0.03, 11.2 ± 0.66 and 1.3 ± 0.04 µg/g of coffee respectively for butanal, 2-phenyethanol and isoamyl acetate. The parchment resistance significantly affected the mass transfer of the 2-phenylethanol. Butanal and isoamyl acetate underwent metabolic reactions, which decreased their amount in the coffee beans. Furthermore, an interaction between molecules and the yeast was observed and decreased significantly the butanal's transfer.
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Affiliation(s)
- F Hadj Salem
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France; Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France.
| | - M Lebrun
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - C Mestres
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - N Sieczkowski
- Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France
| | - R Boulanger
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - A Collignan
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
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20
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Hipólito J, Nunes DO, Angel-Coca C, Mahlmann T, Galetto L, Viana BF. Performance, Effectiveness, and Efficiency of Honeybees as Pollinators of Coffea arabica (Gentianales, Rubiaceae). NEOTROPICAL ENTOMOLOGY 2020; 49:501-510. [PMID: 32691402 DOI: 10.1007/s13744-020-00785-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
Studies in crop plants analyzing floral biology in conjunction with effectiveness and efficiency of pollinators on pollen transfer and fruit formation are not common, although they are essential to provide better management actions. On this base, we selected a farm in Bahia, Brazil, to study pollination on coffee plants (Coffea arabica L.). Specifically, we want to analyze if nectar traits influence visitor's performance throughout flower lifetime and if honeybees (Apis mellifera scutellata Lepeletier, 1836) are effective and efficient for coffee pollination comparing fertilization and fructification among four experimental treatments: open (OP), wind (WP), cross (HCP), and single-visit bee pollination (SVBP). We found that honeybees collect both nectar and pollen from coffee flowers and transfer pollen on stigmas even after one visit. No differences were found among treatments regarding the number of pollen grains transferred on the stigmas (effectiveness). OP flowers showed a comparative lower efficiency (pollen tubes and fruit set) probably due to pollination failure as those flowers have a higher variability on the number of deposited pollen grains. Two of the treatments (HCP and SVBP) showed higher fertilization (measuring tubes until the end of the style). Pollen loads seem to be limited by a peak of pollen transference by pollinators, followed by the stabilization in the number of pollen grains deposited per stigma. Thus, reproduction of the coffee can be limited by the quality of pollen grains moved by pollinators instead of quantity. Management strategies should focus on monitoring bee density on plants for increasing pollen quality transfer on flowers trough maintaining the adequate proportions of seminatural habitats and/or the number of hives on agricultural fields according to the flowering of the crop.
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Affiliation(s)
- J Hipólito
- Instituto Nacional de Ciência e Tecnologia em Estudos Inter e Transdisciplinares em Ecologia e Evolução - INCT IN-TREE, Bahia, Brasil.
- Coordenação de biodiversidade, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, CEP: 69.067-375, Brasil.
| | - D O Nunes
- Coordenação de biodiversidade, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, CEP: 69.067-375, Brasil
- Instituto de Biologia, Univ Federal da Bahia, Ondina, Salvador, Bahia, Brasil
| | - C Angel-Coca
- Coordenação de biodiversidade, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, CEP: 69.067-375, Brasil
- Instituto de Biologia, Univ Federal da Bahia, Ondina, Salvador, Bahia, Brasil
| | - T Mahlmann
- Instituto Nacional de Ciência e Tecnologia em Estudos Inter e Transdisciplinares em Ecologia e Evolução - INCT IN-TREE, Bahia, Brasil
| | - L Galetto
- Facultad de CEFyN, Univ Nacional de Córdoba and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
| | - B F Viana
- Coordenação de biodiversidade, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, CEP: 69.067-375, Brasil
- Instituto de Biologia, Univ Federal da Bahia, Ondina, Salvador, Bahia, Brasil
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21
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Cheng B, Smyth HE, Furtado A, Henry RJ. Slower development of lower canopy beans produces better coffee. JOURNAL OF EXPERIMENTAL BOTANY 2020; 71:4201-4214. [PMID: 32206798 PMCID: PMC7337091 DOI: 10.1093/jxb/eraa151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 03/19/2020] [Indexed: 06/10/2023]
Abstract
The production of high-quality coffee is being challenged by changing climates in coffee-growing regions. The coffee beans from the upper and lower canopy at different development stages of the same plants were analyzed to investigate the impact of the microenvironment on gene expression and coffee quality. Compared with coffee beans from the upper canopy, lower canopy beans displayed more intense aroma with higher caffeine, trigonelline, and sucrose contents, associated with greater gene expression in the representative metabolic pathways. Global gene expression indicated a longer ripening in the lower canopy, resulting from higher expression of genes relating to growth inhibition and suppression of chlorophyll degradation during early bean ripening. Selection of genotypes or environments that enhance expression of the genes slowing bean development may produce higher quality coffee beans, allowing coffee production in a broader range of available future environments.
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Affiliation(s)
- Bing Cheng
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
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22
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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23
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Kim S, Lee S, Bang E, Lee S, Rhee J, Na Y. Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3517] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Su‐Jin Kim
- Western Seoul Center Korea Basic Science Institute 150 Bugahyeon‐ro, Seodaemun‐gu Seoul03759Republic of Korea
- Department of Food Science & Engineering Ewha Womans University 52 Ewhayeodae‐gil, Seodaemun‐gu Seoul03760Republic of Korea
| | - Sul Lee
- Western Seoul Center Korea Basic Science Institute 150 Bugahyeon‐ro, Seodaemun‐gu Seoul03759Republic of Korea
- Department of Chemistry and Nano Science Ewha Womans University 52 Ewhayeodae‐gil, Seodaemun‐gu Seoul03760Republic of Korea
| | - Eunjung Bang
- Western Seoul Center Korea Basic Science Institute 150 Bugahyeon‐ro, Seodaemun‐gu Seoul03759Republic of Korea
| | - Sunho Lee
- Western Seoul Center Korea Basic Science Institute 150 Bugahyeon‐ro, Seodaemun‐gu Seoul03759Republic of Korea
- Department of Food Science & Engineering Ewha Womans University 52 Ewhayeodae‐gil, Seodaemun‐gu Seoul03760Republic of Korea
| | - Jin‐Kyu Rhee
- Department of Food Science & Engineering Ewha Womans University 52 Ewhayeodae‐gil, Seodaemun‐gu Seoul03760Republic of Korea
| | - Yun‐Cheol Na
- Western Seoul Center Korea Basic Science Institute 150 Bugahyeon‐ro, Seodaemun‐gu Seoul03759Republic of Korea
- Department of Chemistry and Nano Science Ewha Womans University 52 Ewhayeodae‐gil, Seodaemun‐gu Seoul03760Republic of Korea
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24
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Homeologous regulation of Frigida-like genes provides insights on reproductive development and somatic embryogenesis in the allotetraploid Coffea arabica. Sci Rep 2019; 9:8446. [PMID: 31186437 PMCID: PMC6560031 DOI: 10.1038/s41598-019-44666-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 05/22/2019] [Indexed: 01/10/2023] Open
Abstract
Coffea arabica is an allotetraploid of high economic importance. C. arabica transcriptome is a combination of the transcripts of two parental genomes (C. eugenioides and C. canephora) that gave rise to the homeologous genes of the species. Previous studies have reported the transcriptional dynamics of C. arabica. In these reports, the ancestry of homeologous genes was identified and the overall regulation of homeologous differential expression (HDE) was explored. One of these genes is part of the FRIGIDA-like family (FRL), which includes the Arabidopsis thaliana flowering-time regulation protein, FRIGIDA (FRI). As nonfunctional FRI proteins give rise to rapid-cycling summer annual ecotypes instead of vernalization-responsive winter-annuals, allelic variation in FRI can modulate flowering time in A. thaliana. Using bioinformatics, genomic analysis, and the evaluation of gene expression of homeologs, we characterized the FRL gene family in C. arabica. Our findings indicate that C. arabica expresses 10 FRL homeologs, and that, throughout flower and fruit development, these genes are differentially transcribed. Strikingly, in addition to confirming the expression of FRL genes during zygotic embryogenesis, we detected FRL expression during direct somatic embryogenesis, a novel finding regarding the FRL gene family. The HDE profile of FRL genes suggests an intertwined homeologous gene regulation. Furthermore, we observed that FLC gene of C. arabica has an expression profile similar to that of CaFRL genes.
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Abstract
Coffee is one of the most important and widely used commercial crops in the world. After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Commonly, there are three different processing methods used to obtain green coffee beans from coffee cherries, namely, the wet, dry, and semidry methods. Microorganisms (yeasts and bacteria) play a major role in coffee fermentation process by degrading mucilage by producing different enzymes (pectinase), acids, and alcohols. Starter culture development is crucial and is done by selecting microorganisms that have certain characteristics, such as mucilage degradation ability, tolerance to stress during fermentation, the ability to suppress the growth of pathogenic fungi, and a positive impact on the sensory quality of the coffee. Currently, green coffee beans obtained from farms that use any of the above processing methods are fermented with selected microorganisms to improve the flavour and aroma of the coffee. This is the result of a new insight into the development of unique flavoured coffee and into engaging with the coffee market to better benefit. This review gives a comprehensive overview of the fermentation process, microorganisms and starter cultures, and fermentation’s impact on coffee quality. Future prospects are also discussed through the incorporation of recent research.
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Fowble KL, Okuda K, Cody RB, Musah RA. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans. Food Res Int 2018; 119:725-732. [PMID: 30884709 DOI: 10.1016/j.foodres.2018.10.052] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 10/15/2018] [Accepted: 10/18/2018] [Indexed: 10/28/2022]
Abstract
For the first time, the spatial distributions of the highly volatile compounds furan and 5-hydroxymethylfurfural (HMF) have been determined in cross sections of green and roasted Coffea arabica beans. The image maps were revealed by laser ablation DART imaging mass spectrometry (LADI-MS). The presence of these compounds was independently confirmed by GC-MS as well as argon DART-MS. Quantification of furan by GC-MS was completed with the final concentrations in roasted and unroasted beans determined to be 96.5 and 4.1 ng/g, respectively. Furan was observed to be distributed throughout the tissue of both green and roasted beans, while HMF was localized to the silver skin in green beans. Following roasting, the appearance of HMF was more diffuse. The implications of the broad distribution of furan on the one hand, and localization of HMF on the other, are discussed.
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Affiliation(s)
- Kristen L Fowble
- University at Albany-State University of New York, Department of Chemistry, 1400 Washington Avenue, Albany, NY 12222, USA
| | - Koji Okuda
- JEOL, Inc., 11 Dearborn Road, Peabody, MA 01960, USA
| | - Robert B Cody
- JEOL, Inc., 11 Dearborn Road, Peabody, MA 01960, USA
| | - Rabi A Musah
- University at Albany-State University of New York, Department of Chemistry, 1400 Washington Avenue, Albany, NY 12222, USA.
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27
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Huamaní-Meléndez VJ, Darros-Barbosa R. Diffusion of water and caffeine in coffee beans using the hemispherical geometry approach. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Víctor J. Huamaní-Meléndez
- Department of Food Engineering and Technology; São Paulo State University - UNESP, Campus of São José do Rio Preto; São Paulo Brazil
| | - Roger Darros-Barbosa
- Department of Food Engineering and Technology; São Paulo State University - UNESP, Campus of São José do Rio Preto; São Paulo Brazil
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28
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de Oliveira Aparecido LE, Rolim GDS, Moraes JRDSCD, Valeriano TTB, Lense GHE. Maturation periods for Coffea arabica cultivars and their implications for yield and quality in Brazil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3880-3891. [PMID: 29364531 DOI: 10.1002/jsfa.8905] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Climatic conditions directly affect the maturation period of coffee plantations, affecting yield and beverage quality. The quality of coffee beverages is highly correlated with the length of fruit maturation, which is strongly influenced by meteorological elements. The objective was to estimate the probable times of graining and maturation of the main coffee varieties in Brazil and to quantify the influences of climate on coffee maturation. We used degree days to estimate flowering/graining periods (green fruit) and flowering/maturation periods (cherry fruit) for all cultivars. We evaluated the influence of climate on the time of maturity using Pearson correlation and nonlinear regression analysis and successfully mapped the influences of these elements. RESULTS Arabica coffee matured up to 2-3 months earlier in São Paulo, where air temperatures (TAIR ) were higher, than in Minas Gerais, which would allow earlier harvesting and the training of seedlings at the beginning of the rainy season. Catuaí-Amarelo-IAC-62 cultivar needed 205-226 days between the end of flowering and maturation at locations with high TAIR and 375-396 days at locations with low TAIR . CONCLUSION Water surplus and deficit were generally the most important variables for coffee maturation. Coffee matured faster in regions with high TAIR and evapotranspiration, moderate altitudes and deficits. Acaiá-Cerrado-MG-1474 and Icatu-Precoce-Amarelo-3282 were cultivars with an early cycle. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Glauco de Souza Rolim
- Department of Exact Sciences, UNESP - São Paulo State University, Jaboticabal, SP, Brazil
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Cheng B, Furtado A, Henry RJ. The coffee bean transcriptome explains the accumulation of the major bean components through ripening. Sci Rep 2018; 8:11414. [PMID: 30061608 PMCID: PMC6065352 DOI: 10.1038/s41598-018-29842-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 07/16/2018] [Indexed: 12/15/2022] Open
Abstract
The composition of the maturing coffee bean determines the processing performance and ultimate quality of the coffee produced from the bean. Analysis of differences in gene expression during bean maturation may explain the basis of genetic and environmental variation in coffee quality. The transcriptome of the coffee bean was analyzed at three stages of development, immature (green), intermediate (yellow) and mature (red). A total of more than 120 million 150 bp paired-end reads were collected by sequencing of transcripts of triplicate samples at each developmental stage. A greater number of transcripts were expressed at the yellow stage. As the beans matured the types of highly expressed transcripts changed from transcripts predominantly associated with galactomannan, triacylglycerol (TAG), TAG lipase, 11 S and 7S-like storage protein and Fasciclin-like arabinogalactan protein 17 (FLA17) in green beans to transcripts related to FLA1 at the yellow stage and TAG storage lipase SDP1, and SDP1-like in red beans. This study provides a genomic resource that can be used to investigate the impact of environment and genotype on the bean transcriptome and develop coffee varieties and production systems that are better adapted to deliver quality coffee despite climate variations.
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Affiliation(s)
- Bing Cheng
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
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Velasquez S, Peña N, Bohórquez JC, Gutiérrez N. Determination of the complex permittivity of cherry, pulped, green, and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1490320] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Sebastián Velasquez
- Electrical and Electronics Engineering, Universidad de los Andes, Bogotá, Colombia
| | - Néstor Peña
- Electrical and Electronics Engineering, Universidad de los Andes, Bogotá, Colombia
| | | | - Nelson Gutiérrez
- Department of Agriculture Engineering, Universidad Surcolombiana, Neiva, Colombia
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Chiang D, Lin CY, Hu CT, Lee S. Caffeine Extraction from Raw and Roasted Coffee Beans. J Food Sci 2018; 83:975-983. [PMID: 29577294 DOI: 10.1111/1750-3841.14060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 01/04/2018] [Accepted: 01/04/2018] [Indexed: 11/29/2022]
Abstract
Coffee is a stimulant, psychoactive, popular daily beverage, and its caffeine affects human physiological health and behavior. These important issues prompted us to study caffeine extraction from both the raw and roasted coffee beans of 3 types at different temperatures. A hemispheric model is developed to simulate the extraction process of the caffeine from the coffee beans of hemisphere is proposed. The experimental data are in good agreement with the predicted model. The effective diffusivities of caffeine in both the raw and roasted beans increase with temperature in all 3 types. An incubation period, decreasing with increasing temperature, is observed in all samples studied. Caffeine extraction in roasted beans is more rapid than that for the raw beans and the time difference is significant at low temperatures. In both the raw and roasted samples, caffeine diffusion in the raw beans and the incubation behavior are thermally activated processes. Single activation energies are obtained for diffusion within the extraction temperature range for all beans tested with the exception of one type of the coffee beans, Mandheling, which exhibits 2 activation energies in raw samples. The surface energies of the epidermis of the raw beans and roasted beans obtained from the contact angle measurements are used to interpret the difference of incubation periods. PRACTICAL APPLICATION This study has a potential application to the decaffeinated coffee industry.Caffeine affects human physiological health and behavior so that caffeine extraction from coffee beans of different types at different temperatures is important for product refining and customers.
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Affiliation(s)
- Donyau Chiang
- Instrument Technology Research Center, Natl. Applied Research Laboratories, Hsinchu, 30076, Taiwan
| | - Chih-Yang Lin
- Dept. of Materials Science and Engineering, Natl. Tsing Hua Univ., Hsinchu, 300, Taiwan
| | - Chen-Ti Hu
- Dept. of Materials Science and Engineering, Natl. Tsing Hua Univ., Hsinchu, 300, Taiwan
| | - Sanboh Lee
- Dept. of Materials Science and Engineering, Natl. Tsing Hua Univ., Hsinchu, 300, Taiwan
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Worku M, de Meulenaer B, Duchateau L, Boeckx P. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Res Int 2017; 105:278-285. [PMID: 29433216 DOI: 10.1016/j.foodres.2017.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 11/07/2017] [Accepted: 11/19/2017] [Indexed: 12/25/2022]
Abstract
Although various studies have assessed altitude, shade and postharvest processing effects on biochemical content and quality of coffee beans, data on their interactions are scarce. The individual and interactive effects of these factors on the caffeine, chlorogenic acids (CGA) and sucrose contents as well as physical and sensory qualities of green coffee beans from large plantations in southwestern Ethiopia were evaluated. Caffeine and CGA contents decreased with increasing altitude; they respectively declined 0.12 and 1.23gkg-1 100m-1. Sucrose content increased with altitude; however, the altitude effect was significant for wet-processed beans (3.02gkg-1 100m-1), but not for dry-processed beans (0.36g kg-1 100m-1). Similarly, sucrose content increased with altitude with much stronger effect for coffee grown without shade (2.11gkg-1 100m-1) compared to coffee grown under shade (0.93gkg-1 100m-1). Acidity increased with altitude when coffee was grown under shade (0.22 points 100m-1), but no significant altitude effect was observed on coffee grown without shade. Beans grown without shade showed a higher physical quality score for dry (37.2) than for wet processing (29.1). These results generally underline the complex interaction effects between altitude and shade or postharvest processing on biochemical composition and quality of green arabica coffee beans.
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Affiliation(s)
- Mohammed Worku
- Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Jimma, Ethiopia; Isotope Bioscience Laboratory - ISOFYS, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium.
| | - Bruno de Meulenaer
- Department of Food Safety and Food Quality (a Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium
| | - Luc Duchateau
- Department of Comparative Physiology and Biometrics, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, D1 9820 Merelbeke, Belgium
| | - Pascal Boeckx
- Isotope Bioscience Laboratory - ISOFYS, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium
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Tolessa K, D'heer J, Duchateau L, Boeckx P. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2849-2857. [PMID: 27786361 DOI: 10.1002/jsfa.8114] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Revised: 10/11/2016] [Accepted: 10/22/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Coffee quality is a key characteristic for the international market, comprising cup quality and chemical bean constituents. In Ethiopia, using total specialty cup scores, coffees are grouped into Q1 (specialty 1) ≥ 85 and Q2 (80-84.75). This classification results in market segmentation and higher prices. Although different studies have evaluated the effects of altitude and shade on bean quality, optimum shade levels along different altitudinal ranges are not clearly indicated. Information on effects of harvest periods on coffee quality is also scanty. The present study examined the influences of these factors and their interactions on Ethiopian coffee quality RESULTS: Coffee from high altitude with open or medium shade and early to middle harvest periods had a superior bean quality. These growing conditions also favoured the production of beans with lower caffeine. An increasing altitude, from mid to high, at approximately 400 m, decreased caffeine content by 10%. At high altitude, dense shade decreased Q1 coffee by 50%. Compared to late harvesting, early harvesting increased the percentage from 27% to 73%. At mid altitude, > 80% is Q2 coffee. CONCLUSIONS Changes of quality scores driven by altitude, shade and harvest period are small, although they may induce dramatic switches in the fraction Q1 versus Q2 coffee. The latter affects both farmers' profits and competitiveness in international markets. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Kassaye Tolessa
- College of Agriculture and Veterinary Medicine, Jimma University, PO Box 307, Jimma, Ethiopia
- Isotope Bioscience Laboratory - ISOFYS, Ghent University, Gent, Belgium, Coupure Links 653, 9000, Gent, Belgium
| | - Jolien D'heer
- Isotope Bioscience Laboratory - ISOFYS, Ghent University, Gent, Belgium, Coupure Links 653, 9000, Gent, Belgium
| | - Luc Duchateau
- Department of Comparative Physiology and Biometrics, Faculty of Veterinary Medicine, Ghent University, Belgium, Salisburylaan 133, 9820, Merelbeke, Belgium
| | - Pascal Boeckx
- Isotope Bioscience Laboratory - ISOFYS, Ghent University, Gent, Belgium, Coupure Links 653, 9000, Gent, Belgium
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Dataset on exogenous application of salicylic acid and methyljasmonate and the accumulation of caffeine in young leaf tissues and catabolically inactive endosperms. Data Brief 2017; 13:22-27. [PMID: 28560278 PMCID: PMC5440284 DOI: 10.1016/j.dib.2017.05.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 11/23/2022] Open
Abstract
Exogenous exposure of coffee plants to 50 μM and 500 μM salicylic acid through liquid hydroponic medium or the exposure to volatile fumes of methyljasmonate was carried out to study the role of salicylic acid and methyljasmonate on the accumulation of caffeine and other methylxanthines like 7-methylxanthine, theobromine and theophylline. Transcript levels of the first, second and third N-methyltransferase involved in the core caffeine biosynthetic pathway namely, xanthosine methyltransferase (XMT), methylxanthine methyltransferase (MXMT) and di-methylxanthine methyltransferase (DXMT) was investigated by semi-quantitative RT-PCR for validating the reason behind the changes of caffeine biosynthetic potential under the influence of the two analogues of plant phytohormones. Maturing coffee fruits are known to be biologically inactive with respect to caffeine biosynthetic activity in the endosperms. To understand this, fruits were treated with different doses of salicylic acid in a time-course manner and the de-repression of tissue maturation-mediated knockdown of caffeine biosynthesis by exogenously applied salicylic acid was achieved. In our companion paper [1] it was shown that the repression of NMT genes during the dry weight accumulation phase of maturing endosperm could be relaxed by the exogenous application of salicylic acid and methyljasmonate. A probable model based on the work carried out therein and based on other literature [2], [3], [4] was proposed to describe that the crosstalk between salicylic acid or methyljasmonate and the ABA/ethylene pathway and might involve transcription factors downstream to the signaling cascade.
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35
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Ivamoto ST, Sakuray LM, Ferreira LP, Kitzberger CSG, Scholz MBS, Pot D, Leroy T, Vieira LGE, Domingues DS, Pereira LFP. Diterpenes biochemical profile and transcriptional analysis of cytochrome P450s genes in leaves, roots, flowers, and during Coffea arabica L. fruit development. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2017; 111:340-347. [PMID: 28002787 DOI: 10.1016/j.plaphy.2016.12.004] [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: 07/21/2016] [Revised: 12/01/2016] [Accepted: 12/02/2016] [Indexed: 06/06/2023]
Abstract
Lipids are among the major chemical compounds present in coffee beans, and they affect the flavor and aroma of the coffee beverage. Coffee oil is rich in kaurene diterpene compounds, mainly cafestol (CAF) and kahweol (KAH), which are related to plant defense mechanisms and to nutraceutical and sensorial beverage characteristics. Despite their importance, the final steps of coffee diterpenes biosynthesis remain unknown. To understand the molecular basis of coffee diterpenes biosynthesis, we report the content dynamics of CAF and KAH in several Coffea arabica tissues and the transcriptional analysis of cytochrome P450 genes (P450). We measured CAF and KAH concentrations in leaves, roots, flower buds, flowers and fruit tissues at seven developmental stages (30-240 days after flowering - DAF) using HPLC. Higher CAF levels were detected in flower buds and flowers when compared to fruits. In contrast, KAH concentration increased along fruit development, peaking at 120 DAF. We did not detect CAF or KAH in leaves, and higher amounts of KAH than CAF were detected in roots. Using P450 candidate genes from a coffee EST database, we performed RT-qPCR transcriptional analysis of leaves, flowers and fruits at three developmental stages (90, 120 and 150 DAF). Three P450 genes (CaCYP76C4, CaCYP82C2 and CaCYP74A1) had transcriptional patterns similar to CAF concentration and two P450 genes (CaCYP71A25 and CaCYP701A3) have transcript accumulation similar to KAH concentration. These data warrant further investigation of these P450s as potential candidate genes involved in the final stages of the CAF and KAH biosynthetic pathways.
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Affiliation(s)
- Suzana T Ivamoto
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Biotecnologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil; Universidade Estadual de Londrina (UEL), CP 6001, CEP 86051-980, Londrina, PR, Brazil
| | - Leonardo M Sakuray
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Biotecnologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil; Universidade Estadual de Londrina (UEL), CP 6001, CEP 86051-980, Londrina, PR, Brazil
| | - Lucia P Ferreira
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Biotecnologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil
| | - Cíntia S G Kitzberger
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Ecofisiologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil
| | - Maria B S Scholz
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Ecofisiologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil
| | - David Pot
- Centre de Coopération Internationale en Recherche Agronomique Pour le Développement, (CIRAD), UMR AGAP, 34398, Montpellier, France
| | - Thierry Leroy
- Centre de Coopération Internationale en Recherche Agronomique Pour le Développement, (CIRAD), UMR AGAP, 34398, Montpellier, France
| | - Luiz G E Vieira
- Universidade do Oeste Paulista (UNOESTE), Rodovia Raposo Tavares, Km 572, CEP 19067-175, Presidente Prudente, SP, Brazil
| | - Douglas S Domingues
- Universidade Estadual Paulista (UNESP), Instituto de Biociências de Rio Claro, Avenida 24-A, 1515, CEP 13506-900, Rio Claro, SP, Brazil
| | - Luiz F P Pereira
- Instituto Agronômico do Paraná (IAPAR), Laboratório de Biotecnologia Vegetal, CP 481, CEP 86001-970, Londrina, PR, Brazil; Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Café), CEP 70770-901, Brasília, DF, Brazil.
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Transcriptome Analysis of Leaves, Flowers and Fruits Perisperm of Coffea arabica L. Reveals the Differential Expression of Genes Involved in Raffinose Biosynthesis. PLoS One 2017; 12:e0169595. [PMID: 28068432 PMCID: PMC5221826 DOI: 10.1371/journal.pone.0169595] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Accepted: 12/17/2016] [Indexed: 11/20/2022] Open
Abstract
Coffea arabica L. is an important crop in several developing countries. Despite its economic importance, minimal transcriptome data are available for fruit tissues, especially during fruit development where several compounds related to coffee quality are produced. To understand the molecular aspects related to coffee fruit and grain development, we report a large-scale transcriptome analysis of leaf, flower and perisperm fruit tissue development. Illumina sequencing yielded 41,881,572 high-quality filtered reads. De novo assembly generated 65,364 unigenes with an average length of 1,264 bp. A total of 24,548 unigenes were annotated as protein coding genes, including 12,560 full-length sequences. In the annotation process, we identified nine candidate genes related to the biosynthesis of raffinose family oligossacarides (RFOs). These sugars confer osmoprotection and are accumulated during initial fruit development. Four genes from this pathway had their transcriptional pattern validated by quantitative reverse transcription polymerase chain reaction (qRT-PCR). Furthermore, we identified ~24,000 putative target sites for microRNAs (miRNAs) and 134 putative transcriptionally active transposable elements (TE) sequences in our dataset. This C. arabica transcriptomic atlas provides an important step for identifying candidate genes related to several coffee metabolic pathways, especially those related to fruit chemical composition and therefore beverage quality. Our results are the starting point for enhancing our knowledge about the coffee genes that are transcribed during the flowering and initial fruit development stages.
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Alves LC, Magalhães DMD, Labate MTV, Guidetti-Gonzalez S, Labate CA, Domingues DS, Sera T, Vieira LGE, Pereira LFP. Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1635-1647. [PMID: 26809209 DOI: 10.1021/acs.jafc.5b04376] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Coffee is one of the most important crops for developing countries. Coffee classification for trading is related to several factors, including grain size. Larger grains have higher market value then smaller ones. Coffee grain size is determined by the development of the perisperm, a transient tissue with a highly active metabolism, which is replaced by the endosperm during seed development. In this study, a proteomics approach was used to identify differentially accumulated proteins during perisperm development in two genotypes with regular (IPR59) and large grain sizes (IPR59-Graudo) in three developmental stages. Twenty-four spots were identified by MALDI-TOF/TOF-MS, corresponding to 15 proteins. We grouped them into categories as follows: storage (11S), methionine metabolism, cell division and elongation, metabolic processes (mainly redox), and energy. Our data enabled us to show that perisperm metabolism in IPR59 occurs at a higher rate than in IPR59-Graudo, which is supported by the accumulation of energy and detoxification-related proteins. We hypothesized that grain and fruit size divergences between the two coffee genotypes may be due to the comparatively earlier triggering of seed development processes in IPR59. We also demonstrated for the first time that the 11S protein is accumulated in the coffee perisperm.
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Affiliation(s)
- Leonardo Cardoso Alves
- Biotechnology Laboratory, Instituto Agronomico do Parana , Londrina, Parana 86047-902, Brazil
- Department of Biochemistry and Biotechnology, Universidade Estadual de Londrina , P.O. Box 6001, Londrina, Parana 86051-990, Brazil
| | | | | | - Simone Guidetti-Gonzalez
- Max Feffer Plant Genetics Laboratory, ESALQ, Universidade de Sao Paulo , Piracicaba, Sao Paulo, Brazil
| | - Carlos Alberto Labate
- Max Feffer Plant Genetics Laboratory, ESALQ, Universidade de Sao Paulo , Piracicaba, Sao Paulo, Brazil
| | - Douglas Silva Domingues
- Biotechnology Laboratory, Instituto Agronomico do Parana , Londrina, Parana 86047-902, Brazil
| | - Tumoru Sera
- Biotechnology Laboratory, Instituto Agronomico do Parana , Londrina, Parana 86047-902, Brazil
| | | | - Luiz Filipe Protasio Pereira
- Biotechnology Laboratory, Instituto Agronomico do Parana , Londrina, Parana 86047-902, Brazil
- EMBRAPA Café , Brasilia, DF, Brazil
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Kumar A, Giridhar P. Salicylic acid and methyljasmonate restore the transcription of caffeine biosynthetic N-methyltransferases from a transcription inhibition noticed during late endosperm maturation in coffee. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.plgene.2015.09.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Albuquerque ÉVS, Bezerra CA, Romero JV, Valencia JWA, Valencia-Jiménez A, Pimenta LM, Barbosa AEAD, Silva MCM, Meneguim AM, Sá MEL, Engler G, de Almeida-Engler J, Fernandez D, Grossi-de-Sá MF. Seed-Specific Stable Expression of the α-AI1 Inhibitor in Coffee Grains and the In Vivo Implications for the Development of the Coffee Berry Borer. TROPICAL PLANT BIOLOGY 2015; 8:98-107. [PMID: 26697127 PMCID: PMC4676793 DOI: 10.1007/s12042-015-9153-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Accepted: 09/21/2015] [Indexed: 05/31/2023]
Abstract
Genetic transformation of coffee (Coffea spp.), the second most traded commodity worldwide, is an alternative approach to introducing features that cannot be introgressed by traditional crossings. The transgenic stability, heritability and quantitative and spatial expression patterns of the seed-specific promoter phytohemagglutinin (PHA-L) from Phaseolus vulgaris were characterized in genetically modified C. arabica expressing the α-amylase inhibitor-1 (α-AI1) gene. The α-AI1 inhibitor shows considerable activity toward digestive enzymes of the coffee berry borer (CBB) Hypothenemus hampei. This insect pest expends its life cycle almost entirely in coffee berries. Transgene containment in the fruit is important to meeting food and environmental safety requirements for releasing genetically modified (GM) crops. PCR analysis of T2 coffee plants showed a Mendelian single-copy segregation pattern. Ectopic transgene expression was only detected in coffee grains, as demonstrated by reverse transcription-PCR analysis of different plant tissues. An intense immunocytochemical signal associated with α-AI1 protein expression was localized to endospermic cells. In addition, a delay in the larval development of CBB was observed after challenging transgenic coffee seeds with the insect. These results indicate that the PHA-L promoter might be a useful tool in coffee for the seed-specific expression of genes related to coffee bean productivity, quality and pest protection. The biotechnological applicability of the α-AI1 gene for controlling CBB is also discussed. This work is the first report showing a seed-specific transgene expression in coffee plants.
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Affiliation(s)
| | - Caroline A. Bezerra
- />Embrapa Recursos Genéticos e Biotecnologia, 70770-917 Brasília, DF Brazil
- />Universidade Católica de Brasília, 70790-160 Brasília, DF Brazil
| | - Juan V. Romero
- />Universidad del Atlántico, km 7, Barranquilla, Colombia
| | | | - Arnubio Valencia-Jiménez
- />Facultad de Ciencias Agropecuarias, Universidad de Caldas, Apartado aéreo 275, Manizales, Colombia
| | - Lucas M. Pimenta
- />Embrapa Recursos Genéticos e Biotecnologia, 70770-917 Brasília, DF Brazil
- />Universidade Católica de Brasília, 70790-160 Brasília, DF Brazil
| | | | - Maria C. M. Silva
- />Embrapa Recursos Genéticos e Biotecnologia, 70770-917 Brasília, DF Brazil
| | - Ana M. Meneguim
- />IAPAR, Instituto Agronômico do Paraná, 86047-902 Londrina, Brazil
| | - Maria Eugênia L. Sá
- />EPAMIG, Empresa de Pesquisa Agropecuária de Minas Gerais, 38001-970 Uberaba, MG Brazil
| | - Gilbert Engler
- />INRA, Institut National de la Recherche Agronomique, Plant, Health and Environment, Plant-Nematodes Interaction Team, UMR 1355 ISA/Centre National de la Recherche Scientifique, Sophia-Antipolis, France
| | - Janice de Almeida-Engler
- />INRA, Institut National de la Recherche Agronomique, Plant, Health and Environment, Plant-Nematodes Interaction Team, UMR 1355 ISA/Centre National de la Recherche Scientifique, Sophia-Antipolis, France
| | - Diana Fernandez
- />IRD, Institut de Recherche pour le Développement UMR 186 - IRD/CIRAD/UM2 Résistance des Plantes aux Bio-agresseurs, 34394 Montpellier Cedex 5, France
| | - Maria F. Grossi-de-Sá
- />Embrapa Recursos Genéticos e Biotecnologia, 70770-917 Brasília, DF Brazil
- />Universidade Católica de Brasília, 70790-160 Brasília, DF Brazil
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Dong W, Tan L, Zhao J, Hu R, Lu M. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China. Molecules 2015; 20:16687-708. [PMID: 26389867 PMCID: PMC6332462 DOI: 10.3390/molecules200916687] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 08/26/2015] [Accepted: 09/02/2015] [Indexed: 12/02/2022] Open
Abstract
Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffearobusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Jianping Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Minquan Lu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
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Waters DM, Arendt EK, Moroni AV. Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality. Crit Rev Food Sci Nutr 2015; 57:259-274. [DOI: 10.1080/10408398.2014.902804] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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42
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Perrois C, Strickler SR, Mathieu G, Lepelley M, Bedon L, Michaux S, Husson J, Mueller L, Privat I. Differential regulation of caffeine metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta). PLANTA 2015; 241:179-91. [PMID: 25249475 PMCID: PMC4282694 DOI: 10.1007/s00425-014-2170-7] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2014] [Accepted: 09/08/2014] [Indexed: 05/27/2023]
Abstract
Caffeine is a metabolite of great economic importance, especially in coffee, where it influences the sensorial and physiological impacts of the beverage. Caffeine metabolism in the Coffea species begins with the degradation of purine nucleotides through three specific N-methyltransferases: XMT, MXMT and DXMT. A comparative analysis was performed to clarify the molecular reasons behind differences in caffeine accumulation in two Coffea species, namely Coffea arabica and Coffea canephora var. robusta. Three different genes encoding N-methyltransferase were amplified in the doubled haploid Coffea canephora: CcXMT1, CcMXMT1 and CcDXMT. Six genes were amplified in the haploid Coffea arabica: CaXMT1, CaXMT2, CaMXMT1, CaMXMT2, CaDXMT1, and CaDXMT2. A complete phylogenic analysis was performed to identify specific key amino acids defining enzymatic function for each protein identified. Furthermore, a quantitative gene-expression analysis was conducted on leaves and on maturing coffee beans, simultaneously analyzing caffeine content. In the different varieties analyzed, caffeine accumulation is higher in leaves than in the coffee bean maturation period, higher in Robusta than in Arabica. In Robusta, CcXMT1 and CcDXMT gene expressions are predominant and transcriptional activity is higher in leaves than in maturing beans, and is highly correlated to caffeine accumulation. In Arabica, the CaXMT1 expression level is high in leaves and CaDXMT2 as well to a lesser extent, while global transcriptional activity is weak during bean maturation, suggesting that the transcriptional control of caffeine-related genes differs within different organs and between Arabica and Robusta. These findings indicate that caffeine accumulation in Coffea species has been modulated by a combination of differential transcriptional regulation and genome evolution.
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Affiliation(s)
- Charlène Perrois
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Susan R. Strickler
- Boyce Thompson Institute for Plant Research, Tower Road, Ithaca, NY 14853 USA
| | - Guillaume Mathieu
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Maud Lepelley
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Lucie Bedon
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Stéphane Michaux
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Jwanro Husson
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
| | - Lukas Mueller
- Boyce Thompson Institute for Plant Research, Tower Road, Ithaca, NY 14853 USA
| | - Isabelle Privat
- Nestlé R&D Center, 101 Av. Gustave Eiffel, Notre Dame D’Oé, BP 49716, 37097 Tours, France
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Rodríguez-Durán LV, Ramírez-Coronel MA, Aranda-Delgado E, Nampoothiri KM, Favela-Torres E, Aguilar CN, Saucedo-Castañeda G. Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7869-7876. [PMID: 25008987 DOI: 10.1021/jf5014956] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The contents of soluble and bound hydroxycinnamates (HCAs) were analyzed in coffee pulp (CP) of seven cultivars of Coffea arabica at three different ripening stages. Methodologies for the extraction and analysis of HCAs were evaluated and improved. HCAs were present mainly in the soluble fraction (68-97%). Chlorogenic acid was the main phenolic acid (94-98%) in the soluble fraction, whereas caffeic acid was the most abundant HCA found in the bound fraction (72-88%). Small amounts of free and bound ferulic and p-coumaric acids were also detected. The content of total HCAs in CP reached the maximum concentration at the semiripe stage (7.4-25.5 mg/g CP, dw) but decreased at the ripe stage for six of the seven cultivars. These findings suggest that unripe or semiripe coffee cherries, considered as defective cherries, are a potential inexpensive source of phenolic compounds, such as chlorogenic and caffeic acids.
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Affiliation(s)
- Luis V Rodríguez-Durán
- Department of Biotechnology, Autonomous Metropolitan University , Campus Iztapalapa, Av. San Rafael Atlixco 186, 09340 Iztapalapa, D.F. Mexico City, Mexico
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44
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Cotta MG, Barros LMG, de Almeida JD, de Lamotte F, Barbosa EA, Vieira NG, Alves GSC, Vinecky F, Andrade AC, Marraccini P. Lipid transfer proteins in coffee: isolation of Coffea orthologs, Coffea arabica homeologs, expression during coffee fruit development and promoter analysis in transgenic tobacco plants. PLANT MOLECULAR BIOLOGY 2014; 85:11-31. [PMID: 24469961 DOI: 10.1007/s11103-013-0166-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
The aim of the present study was to perform a genomic analysis of non-specific lipid-transfer proteins (nsLTPs) in coffee. Several nsLTPs-encoding cDNA and gene sequences were cloned from Coffea arabica and Coffea canephora species. In this work, their analyses revealed that coffee nsLTPs belong to Type II LTP characterized under their mature forms by a molecular weight of around 7.3 kDa, a basic isoelectric points of 8.5 and the presence of typical CXC pattern, with X being an hydrophobic residue facing towards the hydrophobic cavity. Even if several single nucleotide polymorphisms were identified in these nsLTP-coding sequences, 3D predictions showed that they do not have a significant impact on protein functions. Northern blot and RT-qPCR experiments revealed specific expression of Type II nsLTPs-encoding genes in coffee fruits, mainly during the early development of endosperm of both C. arabica and C. canephora. As part of our search for tissue-specific promoters in coffee, an nsLTP promoter region of around 1.2 kb was isolated. It contained several DNA repeats including boxes identified as essential for grain specific expression in other plants. The whole fragment, and a series of 5' deletions, were fused to the reporter gene β-glucuronidase (uidA) and analyzed in transgenic Nicotiana tabacum plants. Histochemical and fluorimetric GUS assays showed that the shorter (345 bp) and medium (827 bp) fragments of nsLTP promoter function as grain-specific promoters in transgenic tobacco plants.
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Affiliation(s)
- Michelle G Cotta
- Embrapa Genetic Resources and Biotechnology, Parque Estação Biológica, CP 02372, Brasília, DF, 70770-917, Brazil
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45
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Patui S, Clincon L, Peresson C, Zancani M, Conte L, Del Terra L, Navarini L, Vianello A, Braidot E. Lipase activity and antioxidant capacity in coffee (Coffea arabica L.) seeds during germination. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2014; 219-220:19-25. [PMID: 24576760 DOI: 10.1016/j.plantsci.2013.12.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 12/19/2013] [Accepted: 12/25/2013] [Indexed: 06/03/2023]
Abstract
In this paper, lipase activity was characterized in coffee (Coffea arabica L.) seeds to determine its involvement in lipid degradation during germination. The lipase activity, evaluated by a colorimetric method, was already present before imbibition of seeds and was further induced during the germination process. The activity showed a biphasic behaviour, which was similar in seeds either with or without endocarp (parchment), even though the phenomenon showed a delay in the former. The enzymatic activity was inhibited by tetrahydrolipstatin (THL), a selective and irreversible inhibitor of lipases, and by a polyclonal antibody raised against purified alkaline lipase from castor bean. The immunochemical analysis evidenced a protein of ca. 60 kDa, cross-reacting with an anti-lipase antibody, in coffee samples obtained from seeds of both types. Gas chromatographic analyses of free fatty acid (FFA) content confirmed the differences shown in the lipolytic activity of the samples with or without parchment, since FFA levels increased more rapidly in samples without parchment. Finally, the analyses of the antioxidant capacity showed that the presence of parchment was crucial for lowering the oxidation of the lipophylic fraction, being the seeds with parchment less prone to oxidation processes.
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Affiliation(s)
- Sonia Patui
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
| | - Luisa Clincon
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
| | - Carlo Peresson
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
| | - Marco Zancani
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
| | - Lanfranco Conte
- Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | | | | | - Angelo Vianello
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
| | - Enrico Braidot
- Department of Agricultural and Environmental Sciences, Unit of Plant Biology, University of Udine, via delle Scienze 91, 33100 Udine, Italy.
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Ramírez-Martínez A, Salgado-Cervantes M, Rodríguez-Jimenes G, García-Alvarado M, Cherblanc F, Bénet J. Water transport in parchment and endosperm of coffee bean. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Oliveira MNV, Santos TMA, Vale HMM, Delvaux JC, Cordero AP, Ferreira AB, Miguel PSB, Tótola MR, Costa MD, Moraes CA, Borges AC. Endophytic microbial diversity in coffee cherries of Coffea arabica from southeastern Brazil. Can J Microbiol 2013; 59:221-30. [PMID: 23586745 DOI: 10.1139/cjm-2012-0674] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The microbiota associated with coffee plants may play a critical role in the final expression of coffee quality. However, the microbial diversity in coffee cherries is still poorly characterized. Here, we investigated the endophytic diversity in cherries of Coffea arabica by using culture-independent approaches to identify the associated microbes, ultimately to better understand their ecology and potential role in determining coffee quality. Group-specific 16S rRNA and 26S rRNA genes polymerase chain reaction - denaturing gradient gel electrophoresis and clone library sequencing showed that the endophytic community is composed of members of the 3 domains of life. Bacterial sequences showing high similarity with cultured and uncultured bacteria belonged to the Betaproteobacteria, Gammaproteobacteria, and Firmicutes phyla. Phylogenetic analyses of cloned sequences from Firmicutes revealed that most sequences fell into 3 major genera: Bacillus, Staphylococcus, and Paenibacillus. Archaeal sequences revealed the presence of operational taxonomic units belonging to Euryarchaeota and Crenarchaeota phyla. Sequences from endophytic yeast were not recovered, but various distinct sequences showing high identity with filamentous fungi were found. There was no obvious correlation between the microbial composition and cultivar or geographic location of the coffee plant. To the best of our knowledge, this is the first report demonstrating internal tissue colonization of plant fruits by members of the Archaea domain. The finding of archaeal small-subunit rRNA in coffee cherries, although not sufficient to indicate their role as active endophytes, certainly expands our perspectives toward considering members of this domain as potential endophytic microbes.
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Affiliation(s)
- Marcelo N V Oliveira
- Departamento de Microbiologia/Instituto de Biotecnologia Aplicada à Agropecuária, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil - 36570-000
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Rossi D, Mioni E, Zancato M, Bettero A, Rossi S. Development of a tensiometric model for surface energy characterization of raw coffee beans. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.04.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Cação SMB, Leite TF, Budzinski IGF, dos Santos TB, Scholz MBS, Carpentieri-Pipolo V, Domingues DS, Vieira LGE, Pereira LFP. Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L. GENETICS AND MOLECULAR RESEARCH 2012; 11:3186-97. [PMID: 23007997 DOI: 10.4238/2012.september.3.7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Coffee quality is directly related to the harvest and post harvest conditions. Non-uniform maturation of coffee fruits, combined with inadequate harvest, negatively affects the final quality of the product. Pectin methylesterase (PME) plays an important role in fruit softening due to the hydrolysis of methylester groups in cell wall pectins. In order to characterize the changes occurring during coffee fruit maturation, the enzymatic activity of PME was measured during different stages of fruit ripening. PME activity progressively increased from the beginning of the ripening process to the cherry fruit stage. In silico analysis of expressed sequence tags of the Brazilian Coffee Genome Project database identified 5 isoforms of PME. We isolated and cloned a cDNA homolog of PME for further characterization. CaPME4 transcription was analyzed in pericarp, perisperm, and endosperm tissues during fruit development and ripening as well as in other plant tissues. Northern blot analysis revealed increased transcription of CaPME4 in the pericarp 300 days after flowering. Low levels of CaPME4 mRNAs were observed in the endosperm 270 days after flowering. Expression of CaPME4 transcripts was strong in the branches and lower in root and flower tissues. We showed that CaPME4 acts specifically during the later stages of fruit ripening and possibly contributes to the softening of coffee fruit, thus playing a significant role in pectin degradation in the fruit pericarp.
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Affiliation(s)
- S M B Cação
- Laboratório de Biotecnologia Vegetal, Instituto Agronômico do Paraná, Londrina, PR, Brasil
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Pezzopane JRM, Salva TDJG, de Lima VB, Fazuoli LC. Agrometeorological parameters for prediction of the maturation period of Arabica coffee cultivars. INTERNATIONAL JOURNAL OF BIOMETEOROLOGY 2012; 56:843-851. [PMID: 21866379 DOI: 10.1007/s00484-011-0486-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2010] [Revised: 08/03/2011] [Accepted: 08/03/2011] [Indexed: 05/31/2023]
Abstract
The objective of this study was to determine the harvest period of coffee fruits based on the relationship between agrometeorological parameters and sucrose accumulation in the seeds. Over the crop years 2004/2005 and 2006/2007, from 150 days after flowering (DAF) onwards, samples of 50 fruits of cultivars Mundo Novo IAC 376-4, Obatã IAC 1669-20 and Catuaí Vermelho IAC 144 were collected from coffee trees located in Campinas, Brazil. The endosperm of the fruits was freeze-dried, ground and analyzed for sucrose content by high-performance liquid chromatography. A weather station provided data to calculate the accumulated growing degree-day (GDD) units, and the reference (ET(o)) and actual (ET(r)) evapotranspiration rates. The results showed that the highest rates of sucrose accumulation occurred at the transition from the cane-green to the cherry phenological stage. Models for the estimation of sucrose content during maturation based on meteorological variables exhibited similar or better performance than the DAF variable, with better results for the variables GDD and ET(o). The Mundo Novo cultivar reached the highest sucrose level in the endosperm after 2,790 GDD, while cultivar Catuaí attained its maximum sucrose concentration after the accumulated evapotranspiration rate has reached a value of 870 mm. As for cultivar Obatã, the maximum sucrose concentration was predicted with the same degree of accuracy using any of the parameters investigated. For the Obatã cultivar, the values of the variables calculated for the maximum sucrose concentration to be reached were 249 DAF, 3,090 GDD, 1,020 ET(o) and 900 ET(r).
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