Agronomy-Basel
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2022
·Vol. 12
·期 11
·2641
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IF 3.949
Siying Zhao,Yuehan Qiu,Jianning Luo,Wenwen Wang,Haibin Wu,Xiaoxi Liu,Gangjun Zhao,Hao Gong,Xiaoming Zheng,Yujuan Zhong,Xian Yang,Junxing Li
‘Taro-like’ odor is an important economic trait of pumpkin species. The metabolic and molecular bases of this aromatic trait remain largely unexplored. Therefore, in this study, gas chromatography-mass spectrometry, GC-Olfactometry, and RNA-seq technology were used to illuminate the differential volatile compounds, the key volatile compounds, and differentially expressed genes (DEGs) in leaves from two pumpkin samples. Eight volatile compounds, including (E)-2-nonenal, 3-octanol, 2-ethyl-1-hexanol, 1-nonanol, α-terpineol, 2,3-pentanedione, caryophyllene, and 2-acetyl-1-pyrroline, were only detected in the sample with ‘taro-like’ aroma. Moreover, the variable importance in projection scores of all the above eight volatile compounds were >1.0 using PLS-DA analysis. The compounds 2-acetyl-1-pyrroline, 3-octanol, 1-nonanol, and (E)-3,7-dimethyl-2,6-octadienal were identified as the key contributors using GC-Olfactometry analysis. It was determined that 2-acetyl-1-pyrroline might play a significant role in ‘taro-like’ aroma. Furthermore, most of the differential volatile compounds were derived from fatty acids, and the DEGs were also involved in the pathways related to degradation, metabolism, and biosynthesis of fatty acids. Moreover, five genes involved in the accumulation of 2-acetyl-1-pyrroline showed differential expression, and their expression trends were consistent with 2-acetyl-1-pyrroline. This study offers the basis for further studies on the mechanism of ‘taro-like’ aroma in pumpkins.Keywords:pumpkin;‘taro-like’ aroma;volatiles;transcriptome
研究领域:
植物学
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分子生物学
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DOI
高影响因子
HORTTECHNOLOGY
·
2011
·Vol. 21
·期 5
·533-538
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IF 0.596
Timothy Coolong,Kenneth Seebold
The effects of fungicide program and varietal resistance on the development of cucurbit powdery mildew [PM (Podosphaera xanthii)] in pumpkin (Cucurbita pepo) were tested in 2009 and 2010 in Lexington, KY. Three fungicide programs consisted of a no-fungicide control, low input (chlorothalonil), and high input (chlorothalonil alternated with myclobutanil) were applied to three varieties of pumpkin with different levels of cucurbit PM resistance. Varieties tested were Howden, Aladdin, and Camaro, which had no, moderate, and high levels of cucurbit PM resistance, respectively. There were no significant variety by fungicide program interactions for yield, number fruit per acre, and average fruit weight in both years. In 2009 and 2010, variety significantly affected yield. Yield increases corresponded to the level of cucurbit PM resistance. The high-resistance variety, Camaro, had the greatest yields in both years, while Howden, with no PM resistance, had the lowest yields. In 2010, yield significantly increased with the intensity of fungicide program. With the exception of cull percentage in 2009, there were no fungicide program by variety interactions for yield parameters. In both years, PM disease severity, characterized by the area under the disease progress curve (AUDPC), was lowest on ‘Camaro’ and highest on ‘Howden’. In 2009, unsprayed ‘Camaro’ had similar AUDPC values as ‘Aladdin’ and ‘Howden’ treated with low- or high-input fungicide programs. In 2010, unsprayed ‘Camaro’ had less disease than ‘Aladdin’ or ‘Howden’ that had received the high-intensity fungicide program. These results suggest that yields can be maintained with a minimal fungicide program when using a variety with high cucurbit PM resistant in some environments. A high-input fungicide program may be necessary to maintain yields of varieties with low cucurbit PM resistance.
研究领域:
植物病理学
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农学
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DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2357
·
IF 4.35
Fei Li,Solju Pak,Jing Zhao,Yunlu Wei,Yuyu Zhang,Quanhong Li
A neutral pumpkin polysaccharide (NPPc) was extracted fromCucurbia moschataand its structural characterization is performed. Moreover, uptake behaviors of an NPPC were investigated at the cellular level. The results showed that NPPc, an average molecular weight (Mw) of 9.023 kDa, was linear (1→4)-α-D-Glcpresidues in the backbone, which branched point atO-6 position of (1→4,6)-α-D-Glcp. The side chain contained (1→6)-α-D-Glcpand terminal glucose. The cellular uptake kinetics results showed that the uptake of fluorescent-labeled NPPc was in time- and dose-dependent manners in Caco-2 cells. For subcellular localization of NPPc, it was accumulated in endoplasmic reticulum and mitochondrion. This study illustrates the characteristics on the uptake of NPPc and provides a rational basis for the exploration of polysaccharides absorption in intestinal epithelium.Keywords:Cucurbia moschata;polysaccharide;structural characterization;uptake characteristic
研究领域:
食品科学
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营养学
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药理学
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DOI
PubMed
高影响因子
Food Chemistry-X
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2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
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食品科学
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分析化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Fei Li,Yunlu Wei,Jing Zhao,Luyao Zhang,Quanhong Li
Orally administrated is the primary way of pumpkin polysaccharides intake, and this is the way that they elicit their multiple bioactivities. However, little is known about how those orally ingested polysaccharides work, and the pharmacokinetics of pumpkin polysaccharides after orally administrated has not been described. This study aimed to elucidate the pharmacokinetic information (the plasma concentration-time curve, tissue distribution, and excretion profiles) of the pumpkin polysaccharide (PPc) in vivo after oral administration. Results revealed that PPc could enter into the blood and exhibited a relatively long circulation in the blood with a mean residence time (MRT) of 7.45 h and presented a higher aggregation of PPc in the liver and kidneys. To obtain the visualization of the systemic circulation of PPc, in vivo imaging was used with near-infrared fluorescence (NIRF) imaging, which distributed into various tissues with different region of interest (ROI) values after oral administration. The in-depth understanding of oral delivery of PPc in vivo was provided, which will provide the instruction clinical medication and deepen the understanding of bioactivities mechanisms of oral pumpkin polysaccharides.
研究领域:
药理学
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生物化学
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DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
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2022
·Vol. 17
·期 3
·2301-2312
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IF 3.006
Gao Dan,Helikh Anna,Duan Zhenhua,Xie Qingli
In this study, the thermal, structural, and emulsifying properties of pumpkin seed protein isolates (PSPI) subjected to pH-shifting were investigated. PSPI subjected to different pH values (pH 2, 4, 6, 8, 10, and 12), were named PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. According to the differential scanning calorimetry analysis, the control PSPI exhibited denaturation temperatures of 87.67 and 104.11 °C, and their corresponding enthalpies were 1.66 and 0.37 J/g, respectively. Among the PSPI samples, only PSPI 2 showed no significant difference in denaturation temperatures and enthalpies as compared to the control PSPI. The emulsifying activity indexes of PSPI 2, PSPI 4, and PSPI 12 increased ( p > 0.05) by 205.84, 298.98, and 288.69%, respectively, and the emulsion stability indexes of these three samples increased by 42.32, 67.58, and 40.87%, respectively. The disulfide bond contents of PSPI 2, PSPI 4, and PSPI 12 increased by 7.46, 9.28, and 5.01%, respectively, and the free sulfhydryl group contents of these three samples decreased by 36.69, 44.39, and 29.11%, respectively, which indicated that the improved emulsifying properties of PSPI 2, PSPI 4, and PSPI 12 might be correlated to the increased disulfide bond contents and decreased free sulfhydryl group contents. However, the emulsifying properties of PSPI samples had no obvious correlation with their surface hydrophobicity and particle sizes.
研究领域:
食品科学
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蛋白质化学
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DOI
高影响因子
MICROCHEMICAL JOURNAL
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2024
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IF 4.9
Aiyun Hu,Yijia Zhao,Lun Jiang,Zhiren Gan,Ruoxuan Wang,Cheng Lu,Jian Ding
This study aimed to optimize the extraction process of polysaccharides from seed pumpkins. Following initial single-factor experiments, the extraction process using ultrasonic-assisted enzymatic method was optimized through orthogonal experiments. Further optimization of extraction conditions was conducted using response surface methodology with Box-Behnken design, ultimately identifying the optimal extraction parameters. Additionally, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, monosaccharide component analysis, polysaccharide molecular weight measurement, and NMR analysis were performed. Results indicated that ultrasonic-assisted enzymatic extraction significantly enhanced the yield of polysaccharide, reaching up to 43.65 %. The findings confirm that the combined use of enzymatic hydrolysis and ultrasonication is an effective strategy for polysaccharide extraction.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Science & Nutrition
·
2023
·Vol. 11
·期 6
·3067-3074
·
IF 3.9
Zhenxia Shi,Gaoyuan Kong,Fangfang Wang,Hui Gao,Anran Wei,Sizhu Ren,Xunyou Yan
Growing concerns about food nutrition and food supplies have encouraged the development of effective constituents. Lutein is an important nutrient element, and its health benefits are gradually being recognized. Lutein, as a carotenoid antioxidant, can protect cells and organs from damage caused by free radicals. However, in processing, storage, and usage, lutein is unstable and often undergoes isomerization and oxidative decomposition, which limits its wide range of applications. β-Cyclodextrin is an ideal substrate to prepare microcapsule structures, which are highly biocompatible and nontoxic. During the lutein encapsulation process, ideal β-cyclodextrin microcapsules were used to form inclusion compounds. The results reveal that the encapsulation efficiency of the microcapsules reached 53%. Moreover, using ultrasonic-assisted extraction can easily and efficiently purify lutein. In addition, the capability of the β-cyclodextrin composite shell can enhance the bioactive molecules' activity and stability.
研究领域:
食品科学
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营养学
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植物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Haizhao Song,Yanhui Zhang,Qianqian Huang,Fang Wang,Luanfeng Wang,Ling Xiong,Xinchun Shen
Polysaccharides derived from pumpkin have garnered increasing interest due to their diverse biological activities. In this study, pumpkin polysaccharides were extracted using an ultrasound-assisted extraction method, optimized via response surface methodology. The optimal extraction conditions were identified as follows: a solid-liquid ratio of 1:60 (g/mL), an extraction time of 1.9 h, an extraction temperature of 62 °C, and an ultrasonic power of 286 W. Under these conditions, the total carbohydrate content in pumpkin polysaccharides reached 71.14 ± 1.53 %, closely aligning with the predicted value. Post extraction, the polysaccharides were purified using DEAE Sepharose Fast Flow and Sephadex G-100 columns, resulting in a pure fraction termed PPS3. Structural analysis revealed that PPS3, with a molecular mass of 5.96 × 10 4 Da, consisted of mannose, glucosamine hydrochloride, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose in a molar ratio of 0.005:0.004:0.041:0.013:0.545:0.004:0.241:0.147, respectively. The backbone primarily contained →4)-α-D-GalpA-6-OMe-(1→ residue with several branched chains. Functionally, PPS3 demonstrated potent in vitro hypolipidemic activities. These findings elucidated the structural characteristics of pumpkin polysaccharides and suggested their potential as natural hypolipidemic agents.
研究领域:
食品科学
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生物化学
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药理学
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2025
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IF 4.6
Zhifeng Cai,Yanan Li,Jinghong Li,Ziyue Zhang,Tian Yang,Shuying Yang
Herein, nitrogen doped carbon quantum dots (N-CQDs) were synthesized using a hydrothermal strategy. The raw materials for the preparation of N-CQDs were sourced from pumpkin and melamine. The N-CQDs suggested fascinating water solubility, favorable UV and salt resistance stability. The fluorescence quantum yield of N-CQDs was carried out to be 16.7 %. The prepared N-CQDs suggested good optical features and favorable blue fluorescence under a UV lamp (365 nm). The as-prepared N-CQDs could be employed as rapid, sensitive and promising fluorescence nanoprobes to detect nifuratel because of static quenching and inter filter effect. For nifuratel detection, the linear range of 0.5–100 μM and detection limit of 0.074 μM were obtained. Furthermore, N-CQDs were subsequently applied to determine nifuratel in river water and Yili milk samples with acceptable experiment results. Significantly, N-CQDs suggested evident temperature-sensitive characteristics and were employed as fluorescent temperature sensing nanoprobes.
研究领域:
材料科学
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分析化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
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2022
·Vol. 17
·期 2
·1783-1793
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IF 3.006
Li Xiao-Han,Shi Jia,Zhao Jun-Ren,Wu Fei-Fei,Liu Hong-Fang,Zhao Xin-Huai
This study aimed to assess whether an enzyme-treated pumpkin ( Cucurbita moschata Duch.) pulp (EPP) could be applied as an ingredient in bread making. The results showed that EPP treated by pectinase, cellulase, and α-amylase had increased content in reducing sugar but decreased contents in pectin, cellulose, and starch. When EPP was added into wheat flour to replace the added water by 25% or 50% (on fresh basis), the generated dough samples after yeast fermentation showed reduced dough volume but enhanced textural indices including hardness, springiness, and adhesiveness than the control dough. The EPP-supplemented bread samples showed close weight and similar composition in moisture, lipid, protein, and reducing sugar to the control bread, but had higher ash and crude fiber contents. Compared with the control bread, the EPP-supplemented bread samples also showed less baking loss, higher values in four textural indices including hardness, chewiness, springiness, and adhesiveness, lower bread volume and specific volume, and were more red and yellow. Image analysis results confirmed that EPP caused higher cell density but lower cell area and porosity in the bread samples. Interestingly, the untreated pumpkin pulp (PP) was more potent than EPP to affect these assessed indices in both dough and bread samples, while a higher PP/EPP level caused more index changes. Although EPP induced several adverse impacts on both dough and bread quality, it could be regarded a potential ingredient in bread making, because its application at lower level could enhance dietary fiber content and only had less influence on bread quality.
研究领域:
食品科学
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植物学
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高影响因子
ChemistrySelect
·
2024
·Vol. 9
·期 15
·e202305174
·
IF 1.9
Shihua Liao,Jing Hu,Xiang Long,Shaogui Wu
Graphical This study demonstrates a facile solvothermal approach to synthesizing green fluorescent carbon dots (G-CDs) using baby pumpkin as a natural precursor. The G-CDs, exhibiting strong fluorescence emission, high quantum yield, and excellent stability under various conditions, could be served as a potent label-free probe for Cd 2+ determination This study demonstrates a facile solvothermal approach to synthesizing green fluorescent carbon dots (G-CDs) using baby pumpkin as a natural precursor. The G-CDs exhibit strong fluorescence emission at 547 nm under excitation at 467 nm, and the highest quantum yield reaching 17.5 % in acetone, making them suitable for a range of applications including sensing, bioimaging, catalysis, and drug delivery. The G-CDs demonstrate excellent stability under various conditions, such as prolonged light exposure, high salt concentration, extended periods, and elevated temperatures. Furthermore, the G-CDs show a good linear relationship with Cd 2+ within the concentration range of 0 to 16.5 μmol/L, with a linear correlation coefficient of 0.9920. The detection limit (LOD) was calculated to be 0.68 μmol/L. The recovery rate ranges between 85.66% to 97.43%, indicating their potential for use in environmental metal ion detection. This study provides a convenient and economical method for the synthesis of G-CDs using baby pumpkin as a precursor, offering a sustainable alternative for various applications in sensing, imaging, catalysis, and drug delivery.
研究领域:
材料科学
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环境科学
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分析化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）