Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 139, P. 107096 - 107096
Published: Dec. 12, 2024
Language: Английский
International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 276, P. 133937 - 133937
Published: July 17, 2024
Language: Английский
Citations
8
Agriculture, Journal Year: 2025, Volume and Issue: 15(6), P. 655 - 655
Published: March 20, 2025
Pigments in plants not only determine their visual characteristics but also play crucial roles photosynthesis, pollinator attraction, and disease resistance. The diverse colors of chili peppers arise from various pigments. However, detailed reports on the genetic metabolic changes these pigments developmental stages colorful are limited. In this study, we analyzed content anthocyanins carotenoids fruits cultivated pepper variety H18 at different growth development stages. Our findings revealed that, as mature, anthocyanin gradually decreases while carotenoid increases. Using transcriptomic metabolomic sequencing stages, identified four types anthocyanins: pelargonidin, cyanidin, delphinidin, peonidin, well a small amount proanthocyanidins. concentrations generally showed decreasing trend, expression patterns biosynthesis genes were consistent with data. analysis carotenoids, found apart Lutein, all other detected increased during fruit development. Most began to accumulate significantly orange stage (H18-O) peaked red (H18-R). Transcriptomic RT-qPCR data indicated that progressively. Furthermore, investigated degradation potential genes, including BGLU, POD, PPO. This study provides deep insights into mechanisms underlying pigment peppers, which may contribute improvement varieties future research regulatory mechanisms.
Language: Английский
Citations
0
The Plant Journal, Journal Year: 2025, Volume and Issue: 122(1)
Published: March 31, 2025
SUMMARY The microbial community residing on the phyllosphere is influenced by many factors, including host plant's genotype as well its secondary metabolites. Anthocyanins are a group of flavonoids renowned for their antioxidative properties and widely distributed across plant tissues. However, potential impact anthocyanins plant‐associated communities remains unknown. In model legume Medicago truncatula , we isolated mutant named purple leaves ( pl ) that produces at young stage due to over‐accumulated anthocyanins. Through sequencing 16S rRNA amplicons microbes in mutant, show significantly enhance abundance endophytic lactic acid bacteria within leaves. Further vitro study revealed derived from can promote growth under anaerobic conditions. accumulated reduced reactive oxygen species (ROS), thereby creating favorable environment facultative resultantly increasing bacteria. Our findings elucidate role modulating structure microbiota M. provide new insights into relationship between metabolites microbiota.
Language: Английский
Citations
0
Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144428 - 144428
Published: April 20, 2025
Language: Английский
Citations
0
Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101955 - 101955
Published: Nov. 1, 2024
Improving anthocyanin stability is a major challenge for the food industry. Studies have revealed that interaction with pectin through non-covalent bonds can improve stability, thus showing potential to alleviate above challenges. However, interactions are highly complex and diverse. Thus, analyzing effect of this on essential promote anthocyanin-pectin complexes application in functional foods. Pectin interact anthocyanins covalent interactions, these affected by their structure, external environment, processing methods. Through pectin, thermal, color, storage improved, enhancing bioavailability gastrointestinal facilitating range processing. This review provides theoretical reference improving increasing complexes.
Language: Английский
Citations
3
International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(14), P. 7689 - 7689
Published: July 13, 2024
Flavonoids, a class of natural compounds with anticancer activity, exhibit varying biological activities and potencies based on their structural differences. Acylation, including acetylation flavonoids, generally increases diversity, which is closely related to the diversity bioactivity within this group compounds. However, it remains largely unknown how affects many flavonoids. Based our previous findings that O-acetylation enhances quercetin’s against various cancer cells, we synthesized 12 acetylated seven novel compounds, investigate in MDA-MB-231, HCT-116, HepG2 cell lines. Our results showed notably enhanced proliferation inhibitory effect quercetin kaempferol across all lines tested. Interestingly, while 5,7,4′-O-triacetate apigenin (3Ac-A) did not show an inhibition through acetylation, exhibited significantly strong anti-migration activity MDA-MB-231 cells. In contrast, 7,4′-O-diacetate (2Ac-Q), lacks at 5-position hydroxy group, but had weaker effects compared 3Ac-A. These indicated especially quercetin, kaempferol, derivatives, are promising for applications, 3Ac-A potentially having unique pathways independent apoptosis induction. This study highlights potential application flavonoids chemopreventive strategies anti-cancer activity.
Language: Английский
Citations
1
Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142542 - 142542
Published: Dec. 19, 2024
Language: Английский
Citations
1
GIDA / THE JOURNAL OF FOOD, Journal Year: 2024, Volume and Issue: unknown, P. 1038 - 1061
Published: Oct. 17, 2024
Black mulberry is crucial for its high content of bioactive substances, such as phenolic compounds and vitamin C, well nutritional values, carbohydrates, fats, fibre minerals. This study aimed to determine the physical, biochemical properties 35 different brands black extracts sold in our country. Consequently studies, it was observed that some country had a very HMF value; most them contained no protein additional maltose derivatives. In addition, all these were low minerals sweeteners, preservatives synthetic colourings. Synthetic colourings found many carbon 13 levels not appropriate. When BME-34 extract analysed, above values appropriate, consistent with previous studies literature.
Language: Английский
Citations
0
Journal of Plant Physiology, Journal Year: 2024, Volume and Issue: 304, P. 154381 - 154381
Published: Nov. 23, 2024
Language: Английский
Citations
0
Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3889 - 3889
Published: Dec. 2, 2024
In order to compare the grape juice sensory properties of four common seedless varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison these was conducted. Physicochemical indicators, aroma, color characteristics were analyzed compared commercially available not-from-concentrate Concord juice. The contents fructose, glucose, seven organic acids evaluated. Kyoho Sapphire possessed optimal Brix-acid ratio range around 35-40. terms 60 volatiles identified by GC-MS, including 16 alcohols, 9 terpenes, 6 aldehydes, 4 ketones. demonstrated highest aroma intensity with superior floral fruity notes, while showed lowest grassy scent. Additionally, pigment profiles investigated HPLC-PDA-MS. Black grapes featured vibrant color, 52.5% their anthocyanins acylated, which helps provide good stability follow-up processing. best overall properties, most saturated delightful aroma. It suggested that blending could be promising way achieve balanced taste, This study provides feasible combination Chinese local for making all-round high-quality products.
Language: Английский
Citations
0