Peach(Prunus persica Batsch‘Yuhualu’)fruit are sensitive to chilling injury(CI).Proline,polyamine(PA),and nitric oxide(NO)are important small regulators of various metabolic pathways under chilling stress that mitig...Peach(Prunus persica Batsch‘Yuhualu’)fruit are sensitive to chilling injury(CI).Proline,polyamine(PA),and nitric oxide(NO)are important small regulators of various metabolic pathways under chilling stress that mitigate CI.Ethylene is known to promote senescence and CI,while 1-methylcyclopropene(1-MCP)is an antagonist that inhibits the effects of ethylene.However,how1-MCP and ethylene affect proline,PA,and NO levels under chilling stress remains unclear.To address these questions,1-MCP(1μL·L^(−1))and ethylene(1μL·L^(−1))treatments were applied to peach fruit.Fruit were stored at 4°C for 28 d,then moved to 25°C for 3 d immediately after cold storage.Peach fruit exhibited CI symptoms after 7 d of cold storage with enhanced electrolyte leakage and malondialdehyde contents.The 1-MCP treatment significantly(P<0.05)restrained peach CI,and fruit did not exhibit CI symptoms until 14 d of cold storage.Proline and PAs in peach under chilling stress weremostly synthesized from glutamate and arginine,which were catalyzed by1-pyrroline-5-carboxylate synthetase and arginine decarboxylase,respectively.1-MCPtreated fruit exhibited higher proline and PA contents and enhanced chilling tolerance compared to the control,while ethylene-treated fruit had lower proline and PA contents and reduced chilling tolerance.Ethylene-treated fruit,which exhibited more severe CI symptoms compared to the control,had significantly(P<0.05)lower NO contents and NO synthase activities.However,NOmay not be a direct acting factor in 1-MCPinduced chilling tolerance,as 1-MCP-treated fruit had lower NO contents and NO synthase activities compared to the control.In conclusion,proline and PA clearly played direct and important roles in 1-MCP-induced peach chilling tolerance,while NO may not be actively involved.展开更多
Purple sweet potato is one of the main food crops in the tropical and subtropical areas.Purple sweet potato is abundant in anthocyanins,starches,non-starch polysaccharides,caffeoylquinic acid derivatives,vitamins and ...Purple sweet potato is one of the main food crops in the tropical and subtropical areas.Purple sweet potato is abundant in anthocyanins,starches,non-starch polysaccharides,caffeoylquinic acid derivatives,vitamins and minerals.Among these components,anthocyanins have been considered as the major biological molecule and are responsible for deep purple color in purple sweet potato.The main chemical structure of purple sweet potato anthocyanins(PSPAs)includes cyanidins and peonidins in the form of monoacylation and diacylation.Owing to heat resistance and ultraviolet stability,PSPAs possess potential applications in the fields of food,cosmetics and pharmaceuticals.Moreover,PSPAs have attracted increasing attention due to their antioxidant,anti-inflammatory,anti-cancer,hypouricemic,hepatoprotective,hypolipidemic,hypoglycemic and neuroprotective activities.This review summarizes recent advances on the health-promoting activities of PSPAs,which will provide a theoretical basis of PSPAs for the development of functional foods.展开更多
Polyphenols can perform preventive and alleviating functions in many metabolic disorders.Buckwheat hulls,usually discarded as waste,are known to have plenty of phenolic compounds.The present study aimed to explore the...Polyphenols can perform preventive and alleviating functions in many metabolic disorders.Buckwheat hulls,usually discarded as waste,are known to have plenty of phenolic compounds.The present study aimed to explore the composition and in vitro lipid-lowering and antioxidant activities of the free and bound phenolic compounds(FPBH and BPBH)in buckwheat hulls.The contents of phenolic compounds in FPBH and BPBH were 150.25±6.25 mg g^(-1) and 44.25 mg g^(-1) respectively,indicating that free phenols were the main form of phenols in buckwheat hulls.Rutin and syringic acid was the most abundant phenolic compounds in FPBH and BPBH respectively.The results of DPPH and ABTS free radical scavenging ability showed that the antioxidant activity of FPBH was significantly higher than that of BPBH.In vitro assessments showed that both FPBH and BPBH could significantly alleviate lipid accumulation and oxidative stress in oleic acid(OA)-treated HepG2 cells with a dose-dependent manner by decreasing the levels of intracellular ROS,mitochondrial membrane potential(MMP),triglyceride(TG),total cholesterol(TC)and low density lipoprotein(LDL-C)as well as significantly improving intracellular total antioxidant capacity(TAC),the levels of high density lipoprotein(HDL-C)and activities of glutathione peroxidase.(GSH-Px),superoxide dismutase(SOD)and catalase(CAT).Meanwhile,FPBH was more effective than BPBH at the same concentration.It was concluded that phenolic compounds in buckwheat hulls might have great potential to develop functional foods in improving oxidative damage and lipid metabolism disorders.展开更多
基金This work was supported by the Natural Science Foundation of Jiangsu Province of China(Grant No.BK20140483)China Postdoctoral Science Foundation(Grant No.2014M560451).
文摘Peach(Prunus persica Batsch‘Yuhualu’)fruit are sensitive to chilling injury(CI).Proline,polyamine(PA),and nitric oxide(NO)are important small regulators of various metabolic pathways under chilling stress that mitigate CI.Ethylene is known to promote senescence and CI,while 1-methylcyclopropene(1-MCP)is an antagonist that inhibits the effects of ethylene.However,how1-MCP and ethylene affect proline,PA,and NO levels under chilling stress remains unclear.To address these questions,1-MCP(1μL·L^(−1))and ethylene(1μL·L^(−1))treatments were applied to peach fruit.Fruit were stored at 4°C for 28 d,then moved to 25°C for 3 d immediately after cold storage.Peach fruit exhibited CI symptoms after 7 d of cold storage with enhanced electrolyte leakage and malondialdehyde contents.The 1-MCP treatment significantly(P<0.05)restrained peach CI,and fruit did not exhibit CI symptoms until 14 d of cold storage.Proline and PAs in peach under chilling stress weremostly synthesized from glutamate and arginine,which were catalyzed by1-pyrroline-5-carboxylate synthetase and arginine decarboxylase,respectively.1-MCPtreated fruit exhibited higher proline and PA contents and enhanced chilling tolerance compared to the control,while ethylene-treated fruit had lower proline and PA contents and reduced chilling tolerance.Ethylene-treated fruit,which exhibited more severe CI symptoms compared to the control,had significantly(P<0.05)lower NO contents and NO synthase activities.However,NOmay not be a direct acting factor in 1-MCPinduced chilling tolerance,as 1-MCP-treated fruit had lower NO contents and NO synthase activities compared to the control.In conclusion,proline and PA clearly played direct and important roles in 1-MCP-induced peach chilling tolerance,while NO may not be actively involved.
基金supported by the High-level Talent Research Startup Fund of Yangzhou University(137012822)National Natural Science Foundation of China(31871803).
文摘Purple sweet potato is one of the main food crops in the tropical and subtropical areas.Purple sweet potato is abundant in anthocyanins,starches,non-starch polysaccharides,caffeoylquinic acid derivatives,vitamins and minerals.Among these components,anthocyanins have been considered as the major biological molecule and are responsible for deep purple color in purple sweet potato.The main chemical structure of purple sweet potato anthocyanins(PSPAs)includes cyanidins and peonidins in the form of monoacylation and diacylation.Owing to heat resistance and ultraviolet stability,PSPAs possess potential applications in the fields of food,cosmetics and pharmaceuticals.Moreover,PSPAs have attracted increasing attention due to their antioxidant,anti-inflammatory,anti-cancer,hypouricemic,hepatoprotective,hypolipidemic,hypoglycemic and neuroprotective activities.This review summarizes recent advances on the health-promoting activities of PSPAs,which will provide a theoretical basis of PSPAs for the development of functional foods.
基金supported by National Natural Science Foundation of China(No.31871803).
文摘Polyphenols can perform preventive and alleviating functions in many metabolic disorders.Buckwheat hulls,usually discarded as waste,are known to have plenty of phenolic compounds.The present study aimed to explore the composition and in vitro lipid-lowering and antioxidant activities of the free and bound phenolic compounds(FPBH and BPBH)in buckwheat hulls.The contents of phenolic compounds in FPBH and BPBH were 150.25±6.25 mg g^(-1) and 44.25 mg g^(-1) respectively,indicating that free phenols were the main form of phenols in buckwheat hulls.Rutin and syringic acid was the most abundant phenolic compounds in FPBH and BPBH respectively.The results of DPPH and ABTS free radical scavenging ability showed that the antioxidant activity of FPBH was significantly higher than that of BPBH.In vitro assessments showed that both FPBH and BPBH could significantly alleviate lipid accumulation and oxidative stress in oleic acid(OA)-treated HepG2 cells with a dose-dependent manner by decreasing the levels of intracellular ROS,mitochondrial membrane potential(MMP),triglyceride(TG),total cholesterol(TC)and low density lipoprotein(LDL-C)as well as significantly improving intracellular total antioxidant capacity(TAC),the levels of high density lipoprotein(HDL-C)and activities of glutathione peroxidase.(GSH-Px),superoxide dismutase(SOD)and catalase(CAT).Meanwhile,FPBH was more effective than BPBH at the same concentration.It was concluded that phenolic compounds in buckwheat hulls might have great potential to develop functional foods in improving oxidative damage and lipid metabolism disorders.
