JOURNAL OF ECONOMIC ENTOMOLOGY
·
2017
·Vol. 110
·期 4
·1556-1562
·
IF 1.824
Hu Wei,Zhang Ning,Chen Hongli,Zhong Balian,Yang Aixue,Kuang Fan,Ouyang Zhigang,Chun Jiong
Sweet orange oil fractions were prepared by molecular distillation of cold-pressed orange oil from sample A (Citrus sinensis (L.) ‘Hamlin’ from America) and sample B (Citrus sinensis Osbeck ‘Newhall’ from China) respectively, and their fumigant activities against medium workers of red imported fire ants (Solenopsis invicta Buren) were investigated. The volatile composition of the orange oil fractions was identified and quantified using GC–MS. Fractions from sample A (A1, A2, and A3) contained 23, 37, and 48 chemical constituents, and fractions from sample B (B1, B2, and B3) contained 18, 29, and 26 chemical constituents, respectively. Monoterpenes were the most abundant components, accounting for 73.56% to 94.86% of total orange oil fractions, among which D-limonene (65.28–80.18%), β-pinene (1.71–5.58%), 3-carene (0.41–4.01%), β-phellandrene (0.58–2.10%), and linalool (0.31–2.20%) were major constituents. Fumigant bioassay indicated that all orange oil fractions exerted good fumigant toxicity against workers of fire ants at 3, 5, 10, and 20 mg/centrifuge tubes, and B1 had the strongest insecticidal potential, followed by A1, B2, A2, B3, and A3. The fractions composed of more high volatile molecules (A1 and B1) showed greater fumigant effects than others. Compounds linalool and D-limonene, which were the constituents of the orange oil, exhibited excellent fumigant toxicity against red imported fire ant workers. Linalool killed red imported fire ant workers completely at 5, 10, and 20 mg/tube after 8 h of treatment, and D-limonene induced >86% mortality at 8 h of exposure.
研究领域:
昆虫学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaoting Liu,Limei Yu,Yu Fang,Weijia Zhang,Guanghui Li,Xiaofang Zeng,Yuanhong Zhang
This study aimed to evaluate the potential of pH-driven assembled soy peptide nanoparticle (SPN) to prepare high internal phase emulsions (HIPEs) containing sweet orange essential oil (SOEO), and the effects of SPN concentration and oil phase fraction on the formation, stability and flavor release characteristics were investigated. Results showed that stable HIPEs with excellent self-supporting state were successfully fabricated at relative high SPN concentrations (0.5–3.0 wt%). And the increase in SPN concentration could cause smaller droplet size, better viscoelastic properties and stability. The flavor release of SOEO in SPN-stabilized HIPEs could be slowed down and modulated by regulating SPN concentration, and the retention of key flavor compound ( d -limonene) in SOEO encapsulated in HIPEs could be reached to higher than 70 % after 120 days of storage. All these indicated the effective encapsulation and delivery of SOEO in SPN-stabilized HIPEs and their prospective application as fat substitutes in plant-based food systems.
研究领域:
食品科学
·
生物材料
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLANT PHYSIOLOGY
·
2021
·Vol. 187
·期 2
·829-845
·
IF 8.34
Zhu Kaijie,Zheng Xiongjie,Ye Junli,Huang Yue,Chen Hongyan,Mei Xuehan,Xie Zongzhou,Cao Lixin,Zeng Yunliu,Larkin Robert M.,Xu Qiang,Perez-Roman Estela,Talón Manuel,Zumajo-Cardona Cecilia,Wurtzel Eleanore T.,Deng Xiuxin
Domesticated citrus varieties are woody perennials and interspecific hybrid crops of global economic and nutritional importance. The citrus fruit “hesperidium” is a unique morphological innovation not found in any other plant lineage. Efforts to improve the nutritional quality of the fruit are predicated on understanding the underlying regulatory mechanisms responsible for fruit development, including temporal control of chlorophyll degradation and carotenoid biosynthesis. Here, we investigated the molecular basis of the navel orange (Citrus sinensis) brown flavedo mutation, which conditions flavedo that is brown instead of orange. To overcome the limitations of using traditional genetic approaches in citrus and other woody perennials, we developed a strategy to elucidate the underlying genetic lesion. We used a multi-omics approach to collect data from several genetic sources and plant chimeras to successfully decipher this mutation. The multi-omics strategy applied here will be valuable in driving future gene discovery efforts in citrus as well as in other woody perennial plants. The comparison of transcriptomic and genomic data from multiple genotypes and plant sectors revealed an underlying lesion in the gene encoding STAY-GREEN (SGR) protein, which simultaneously regulates carotenoid biosynthesis and chlorophyll degradation. However, unlike SGR of other plant species, we found that the carotenoid and chlorophyll regulatory activities could be uncoupled in the case of certain SGR alleles in citrus and thus we propose a model for the molecular mechanism underlying the brown flavedo phenotype. The economic and nutritional value of citrus makes these findings of wide interest. The strategy implemented, and the results obtained, constitute an advance for agro-industry by driving opportunities for citrus crop improvement.
研究领域:
植物生物学
·
分子遗传学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Nawei Zhang,Yang Xu,Xiao Jia,Xiao Li,Jingnan Ren,Siyi Pan,Gang Fan,Jinchu Yang
BACKGROUND Citrus products often suffer from delayed bitterness, which is generated from the conversion of non-bitter precursors (limonoate A-ring lactone, LARL) to limonin under the catalysis of limonin D-ring lactone hydrolase (LDLH). In this study, LDLH was isolated and purified from sweet orange seeds, and a rapid and accurate high-performance liquid chromatography method to quantify LARL was developed and applied to analyze the activity and enzymatic properties of purified LDLH. RESULTS Purified LDLH (25.22 U mg −1 ) showed bands of 245 kDa and 17.5 kDa molecular weights in native polyacrylamide gel electrophoresis (PAGE) and sodium dodecyl sulfate PAGE analysis respectively. After a 24 h incubation under strongly acidic (pH 3) or strongly alkaline (pH 9) conditions, LDLH still retained approximately 100% activity. Moreover, LDLH activity was not impaired by thermal treatment at 50 °C for 120 min. Enzyme inhibition assays showed that LDLH was inactivated only after ethylenediaminetetraacetic acid treatment, and other enzyme inhibitors showed no significant effect on its activity. In addition, the LDLH activity of calcium ion (Ca 2+ ) intervention was 108% of that in the blank group, and that of zinc ion (Zn 2+ ) intervention was 71%. CONCLUSION LDLH purified in this study was a multimer containing 17.5 kDa monomer with a wide pH tolerance range (pH 3–9) and excellent thermal stability. Moreover, LDLH might be a metallopeptidase, and its activity was stimulated by Ca 2+ and significantly inhibited by Zn 2+ . These findings improve our understanding of LDLH and provide some important implications for reducing the bitterness in citrus products in the future. © 2024 Society of Chemical Industry.
研究领域:
植物科学
·
生物化学
·
食品科学
·
酶学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Nawei Zhang,Yang Xu,Xiao Li,Jingnan Ren,Xiao Jia,Siyi Pan,Zhenglun Li,Xiang He,Zhaoxing Hu,Gang Fan
Formation of delayed bitterness is an intractable problem in the processing of citrus juice. This study analyzed the distribution of main bitter-causing substances in sweet orange and the effect of heat treatment, storage temperature, clarification, and homogenization on the limonin content in sweet orange juice. The segment membrane accounted for 34–42% of limonin in the fruit and 21–45% of limonoate A-ring lactone (LARL). Heat treatment accelerated the formation of limonin in juice. Pectinase treatment appeared to facilitate the formation of limonin by reducing the pH of juice. In addition, refrigeration at 4 °C was found to restrain the formation of limonin in juice by inhibiting the activity of limonin D-ring lactone hydrolase (LDLH). In conclusion, segment membrane may have a great contribution to the delayed bitterness of sweet orange juice due to its abundant LARL. These results may provide some guidance for citrus processing and bitterness removal.
研究领域:
食品科学
·
植物生理学
·
食品加工
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·505
·
IF 4.092
Qi Zhou,Guijie Li,Zhu Ou-Yang,Xin Yi,Linhua Huang,Hua Wang
An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.Keywords:mandarin juice;not from concentrate (NFC);principal component analysis (PCA);headspace solid-phase microextraction (HS-SPME)
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）