JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Jianxia Sun,Xinghua Li,Haixia Luo,Lijun Ding,Xinwei Jiang,Xusheng Li,Rui Jiao,Weibin Bai
Pyranoanthocyanins are the important color and functional compounds in red wine. Six common kinds of pyranoanthocyanins were synthesized through the reaction of malvidin-3-O-glucoside (Mv-3-gluc) with acetone, pyruvic acid, p-cumaric acid, caffeic acid, ferulic acid, and sinapid acid, respectively, and their pH (1.0–11.0), SO2 (0–250 ppm), and thermo (50–98 °C) stabilities and antioxidant activities were comparatively studied. Results showed that the six pyranoanthocyanins all exhibited higher pH and SO2 color stability than Mv-3-gluc, especially vitisin-A with a carboxy group on the D ring. The six pyranoanthocyanins also showed much more thermostability than Mv-3-gluc, especially methylpyranomv-3-gluc. The degradation kinetics of Mv-3-gluc and its derivatives all fitted to a first-order reaction. Moreover, pinotin-A with the o-dihydroxyl group on the E ring presented the strongest antioxidant capability, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric ion reducing power (FRAP) assays. Additionally, the increase in the number of rings is beneficial to the improvement of the DPPH radical scavenging ability of anthocyanins.
研究领域:
食品科学
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化学
·
生物学
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产品关联
DOI
PubMed
高影响因子
Journal of Integrative Agriculture
·
2023
·
IF 4.8
Cai-yun LIU,Lu-lu WU,Shu-yue FAN,Yong-sheng TAO,Yun-kui LI
The impact of cyclodextrins (CDs) on wine quality and stability has been seldomly reported. This study systematically assessed the protective effect of post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles. The grey relational analysis (GRA) and principal component analysis (PCA) were employed to dissect the key effective determinants related to color quality. The addition of CDs induced a significant hyperchromic effect of 8.19%-25.40%, significant bathochromic effect and enhancement of the color intensity. Furthermore, the evolution of anthocyanin form and the content of monomeric anthocyanins revealed that β -CD is a superior favorable cofactor during wine aging, but for the long-term aging, 2-HP- β -CD and 2-HP- γ -CD are more beneficial in promoting the formation of polymerized anthocyanins and the color stability. This work provides an important reference for the use of CDs to enhance color quality and stability of red wines.
研究领域:
食品科学
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葡萄酒化学
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分析化学
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产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 9
·3000
·
IF 4.927
Xiao Yu,Huaibi Zhang,Juan Wang,Junming Wang,Zhenxing Wang,Jinbo Li
Essential oils were extracted from dark-purple, red and yellow petals ofPaeonia delavayiusing Supercritical Carbon Dioxide method. The compositions of essential oils were analyzed using gas chromatography-mass spectrometry (GC-MS). Antioxidant activity assays were carried out using DPPH, ABTS- and FRAP methods. Total polyphenols and total flavonoids were measured to evaluate the in vitro antioxidant activity in addition to the volatile compounds contained in the essential oils extracted from the flower petals ofP. delavayiwith the three flower colors. A total of 194 compounds were detected from essential oils ofP. delavayiflowers, including 83 in dark-purple petals, 90 in red petals and 80 in yellow petals. These compounds mainly include alcohols, aldehydes, ketones, alkenes, alkanes, esters and polyphenols. The results showed that the volatile compounds accumulated differentially among the essential oils from the different colors of flower petals. Principal component analysis (PCA) indicated that essential oils derived from dark-purple and red petals were more closely clustered while the yellow petal essential oil was very different with both the purple-red and red. Antioxidant assays suggested that the radical scavenging activity and the iron reduction antioxidant activity in the essential oils were highly correlated with the flower petal colors. These results suggestP. delavayiflower petals are potentially good resources for high quality essential oils and natural antioxidants.Keywords:Paeonia delavayi;flower colors;essential oil;antioxidant activity
研究领域:
植物学
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药理学
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分析化学
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产品关联
DOI
PubMed
高影响因子
BMC PLANT BIOLOGY
·
2025
·Vol. 25
·期 1
·1-20
·
IF 4.8
Sun Meiyu,Han Baocai,Xiao Jianhua,Yu Haiyan,Jia Yinli,Yuan Shuhai,Yao Juan,Xing Quan,Wu Dongqi,Sun Guofeng,Zhang Jinzheng
Background Hemerocallis middendorffii is a kind of high quality ornamental plant with strong cold resistance, pleasant aroma, and gorgeous floral color. Hemerocallis is one of the three internationally recognized perennial flowers that has huge demand in the flower market. However, little is known about the floral scent and color biosynthesis in daylily due to the large genome size. Results We reported here a high-quality chromosome-scale genome of H. middendorffii which was a native daylily in China. Using PacBio HiFi and Hi-C sequencing technologies, we assembled a chromosome-level genome of 4.10 Gb with a contig N50 of 12.81 Mb. We identified 65,536 protein-coding genes across the 11 chromosomes. We employed a combination of genomic, transcriptomic, and metabolomic approaches to investigate mechanisms behind the floral scent and color biosynthesis in daylily. The main terpenoids contributing to floral fragrance were linalool, 3-carene, nerolidol, and α-farnesene, while carotenoids and anthocyanidins were the main components of floral color. These traits could be stably inherited by their hybrid progenies, and some of them exhibited heterosis. Through Weighted Gene Co-expression Network Analysis (WGCNA) analysis, we identified two modules MEblueviolet and MEgreenyellow related to terpenoids (floral scents) and carotenoids (floral colors) biosynthesis. The 10 hub genes including DXS , MVD , MVK , DXR , LCYBs , Z-ISO , CYPs , and JAS were screened by network construction. The results of qRT-PCR analysis showed that these hub genes were significant differentially expressed in daylily samples, and these results were basically consistent with the relative transcript levels of RNA-seq. Conclusions This study not only provides new insights into the molecular mechanisms of floral scent and color, but also lays a foundation for subsequent research on key gene functions and molecular breeding in Hemerocallis .
研究领域:
植物学
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遗传学
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生物化学
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产品关联
DOI
PubMed
高影响因子
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
·
2019
·Vol. 25
·期 3
·307-315
·
IF 2.343
Y. Yang,X. Wang,F. Tan,M. Fu,F. Sun
Background and Aims Burdock fructooligosaccharides (BFO) is an elicitor that induces biotic resistance and delays colour development in grapes postharvest. The mechanism of the delayed colour development requires further study. Methods and Results Colour development index; anthocyanin, tannin, flavonol, flavanol, trans -resveratrol and lignin; the trans -resveratrol, lignin and anthocyanin biosynthesis-related transcription factors; and functional gene expression were investigated. In response to BFO induction, upregulation of the v-myb avian myeloblastosis viral oncogene homologue 14 ( MYB14 )-mediated stilbene synthase ( STS ) altered the phenylpropanoid fluxes from anthocyanin to trans -resveratrol; MYBA1 and MYBA2- mediated the downregulation of dihydroflavonol 4-reductase ( DFR ), and flavonoid-3-O-glycosyltransferase ( UFGT ) limited anthocyanin biosynthesis. Downregulation of MYB4- mediated chalcone synthase ( CHS ) and upregulation of cinnamoyl CoA reductase ( CCR ) and cinnamyl alcohol dehydrogenase ( CAD ) altered the phenylpropanoid fluxes from anthocyanin to lignin. Conclusions Burdock fructooligosaccharides inhibits postharvest colour development in grapes by altering the phenylpropanoid fluxes from anthocyanin to resistance-related phenolic substances. Significance of the Study Understanding the mechanism of the effect of BFO on grape colour development may improve our understanding of colour development in grape berries.
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
BREEDING SCIENCE
·
2018
·
IF 1.559
Hiroyasu Yamaguchi
Ornamental plants that have a rich variety of flower colors and shapes are highly prized in the commercial flower market, and therefore, mutant cultivars that produce different types of flowers while retaining their growth habits are in demand. Furthermore, mutation breeding is well suited for ornamental plants because many species can be easily vegetatively propagated, facilitating the production of spontaneous and induced mutants. The use of ion beams in mutation breeding has rapidly expanded since the 1990s in Japan, with the prospect that more ion beam-specific mutants will be generated. There are currently four irradiation facilities in Japan that provide ion beam irradiation for plant materials. The development of mutant cultivars using ion beams has been attempted on many ornamental plants thus far, and some species have been used to investigate the process of mutagenesis. In addition, progress is being made in clarifying the genetic mechanism for expressing important traits, which will probably result in the development of more efficient mutation breeding methods for ornamental plants. This review not only provides examples of successful mutation breeding results using ion beams, but it also describes research on mutagenesis and compares results of ion beam and gamma ray breeding using ornamental plants.
研究领域:
植物学
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遗传学
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园艺学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Bo Zhang,Xue-Qing Wang,Bo Yang,Ning-Ning Li,Jian-Ming Niu,Xiao Shi,Shun-Yu Han
Although phenolic copigments are rarely colored, they can still influence color expression in red wine copigmentation. Here, prefermentative agents, such as caffeic and rosmarinic acids, were added as copigments during Cabernet Sauvignon red winemaking. The evolution of colors and polyphenols was analyzed by tristimulus colorimetry and high-performance liquid chromatography-tandem mass spectrometry during brewing and aging periods. The results showed that the addition of caffeic and rosmarinic copigments was beneficial to obtain more saturated and vivid hue of wines. The changes in color were correlated with a significant increase in anthocyanins concentration. Moreover, the results demonstrated that the addition of the two phenolic copigments increased the concentration of total phenols and enhanced the copigmentation effect, indicating improved chromatic intensity and color stability of wines. Therefore, the addition of caffeic and rosmarinic acids is a simple and useful enological technique to obtain red wines with high color quality and aging potential.
研究领域:
食品科学
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葡萄与葡萄酒学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2024
·Vol. 25
·期 18
·10198
·
IF 4.9
Min Zhang,Zi-Han Chai,Cheng Zhang,Lin Chen
Carotenoids are important natural pigments that are responsible for the fruit and flower colors of many plants. The composition and content of carotenoid can greatly influence the color phenotype of plants. However, the regulatory mechanism underling the divergent behaviors of carotenoid accumulation, especially in flower, remains unclear. In this study, a new cultivarOsmanthus fragrans‘Yanzhi Hong’ was used to study the regulation of carotenoid pigmentation in flower. Liquid chromatograph–mass spectrometer (LC-MS) analysis showed thatβ-carotene, phytoene, lycopene,γ-carotene, and lutein were the top five pigments enriched in the petals of ‘Yanzhi Hong’. Through transcriptome analysis, we found that the expression of the structural genes in carotenoid pathway was imbalanced: most of the structural genes responsible for lycopene biosynthesis were highly expressed throughout the flower developmental stages, while those for lycopene metabolism kept at a relatively lower level. The downregulation ofLYCE,especially at the late developmental stages, suppressed the conversion from lycopene toα-carotene but promoted the accumulation ofβ-carotene, which had great effect on the carotenoid composition of ‘Yanzhi Hong’. Ethylene response factor (ERF), WRKY, basic helix-loop-helix (bHLH), v-myb avian myeloblastosis viral oncogene homolog (MYB),N-Acetylcysteine (NAC), auxin response factor (ARF), and other transcription factors (TFs) have participated in the flower color regulation of ‘Yanzhi Hong’, which formed co-expression networks with the structural genes and functioned in multiple links of the carotenoid pathway. The results suggested that the cyclization of lycopene is a key link in determining flower color. The modification of the related TFs will break the expression balance between the upstream and downstream genes and greatly influence the carotenoid profile in flowers, which can be further used for creating colorful plant germplasms.
研究领域:
植物学
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遗传学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Agriculture-Basel
·
2022
·Vol. 12
·期 5
·604
·
IF 3.408
Xing Han,Fei Yao,Ying Wang,Xinyao Duan,Zhilei Wang,Yihan Li,Tingting Xue,Xu Liu,Hua Wang,Hua Li
Biodegradable liquid film (BLF) improves soil structure and increases plant freezing tolerance after spraying on the surface of soil and plant. In this study, the effects of BLF on grape composition and volatile compounds in Cabernet sauvignon (Vitis viniferaL.) grapes were determined by spraying BLF during the dormant periods over three years. The aim of the study was to evaluate the potential impact of BLF as an overwintering protection measure on grape fruit quality. In 2020 and 2021, BLF spraying increased reducing sugar content and 100-berry weight, decreased titratable acid content, and improved the maturity factor. Compared with the vines not sprayed with BLF, the content of total phenols and total anthocyanins in grape skins showed an increase over the three-year period, with the largest increases of 31.92% and 48.38%, respectively, and the content of total tannins and total flavan-3-ols increased in 2020 and 2021. BLF treatment also increased the total phenolic content in seeds for all three years, reaching a significant level in 2019, 16.38% higher than control treatment (CK). HPLC analysis showed that BLF treatment affected the content and composition of monomeric anthocyanins in grape skins, especially in 2021, BLF treatment significantly increased the content of nine monomeric anthocyanins, and the proportion of acetylated and coumaroylated anthocyanins. However, GC-MS analysis indicated that BLF had little effect on volatile compounds. These results suggest that BLF can be used as an overwintering protection measure in cold regions to promote the accumulation of sugars and polyphenolics, thereby improving overall grape quality.Keywords:wine grape;biodegradable liquid film;grape composition;anthocyanins
研究领域:
农业
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酿酒学
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植物科学
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产品关联
DOI
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2023
·Vol. 46
·期 16
·2300264
·
IF 3.1
Yu-Jiao Hua,Fen Xie,Kun-jun Mao,Yi-Yuan Luo,Yong-Juan Ding
The fruits of Rubus chingii Hu have high medicinal and nutritional values. However, the metabolite profiles of R. chingii , especially the alterations during different development stages of fruit, have not been comprehensively analyzed, hindering the effective utilization of the unique species. In this study, we comprehensively analyzed the metabolites of R. chingii fruit at four developmental stages using systematic untargeted and targeted liquid chromatography-mass spectrometry metabolomics analysis and identified 682 metabolites. Significant changes were observed in metabolite accumulation and composition in fruits during the different developmental stages. The contents of the index components, kaempferol-3-O-rutinoside and ellagic acid, were the highest in immature fruit. The analysis identified 64 differentially expressed flavonoids and 39 differentially expressed phenolic acids; the accumulation of most of these differentially expressed metabolites decreased with the developmental stages of fruit from immaturity to maturity. These results confirmed that the developmental stages of fruit are a critical factor in determining its secondary metabolite compositions. This study elucidated the metabolic profile of R. chingii fruit at different stages of development to understand the dynamic changes in metabolites.
研究领域:
植物学
·
代谢组学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Lulu Wu,Yu Zhang,Mario Prejanò,Tiziana Marino,Nino Russo,Yongsheng Tao,Yunkui Li
The aim of this study was to explore the copigmentation effect of gallic acid on red wine color and to dissect its mechanism at the molecular level. Three-dimensional studies, e.g., in model wine, in real wine and in silico, and multiple indicators, e.g., color, spectrum, thermodynamics and phenolic dynamics, were employed. The results showed that gallic acid significantly enhanced the color quality and stability of red wine. Physico-chemical interactions and chemical transformations should be the most likely mechanism, and physico-chemical interactions are also a prerequisite for chemical transformations. QM calculations of the physico-chemical interactions proved that the binding between gallic acid and malvidin-3- O -glucoside is a spontaneous exothermic reaction driven by hydrogen bonding and dispersion forces. The sugar moiety of malvidin-3- O -glucoside and the phenolic hydroxyl groups of gallic acid affect the formation of hydrogen bonds, while the dispersion interaction was related to the stacking of the molecular skeleton.
研究领域:
食品科学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lulu Wu,Yu Zhang,Shuyue Fan,Mario Prejanò,Tiziana Marino,Nino Russo,Yongsheng Tao,Yunkui Li
The copigmentation effect between malvidin-3- O -glucoside and caffeic acid was comprehensive inquiry on the model wine solution, theoretical simulation and real wine. Thermodynamic parameters were determined by UV/Visible spectroscopy and Isothermal titration calorimetry (ITC). Theoretical data were obtained employing a dispersion-corrected density functional approach. The effects in real wines were investigated by adding the caffeic acid during different fermentation periods. Results shown that the copigmentation reaction between caffeic acid and malvidin-3- O -glucoside is a spontaneous exothermic reaction driven by hydrogen bonding and dispersions forces. Computations show that the polyhydroxyl sugar moiety and phenolic hydroxyl groups are the key active sites. The addition of caffeic acid in post-alcohol fermentation samples evidences an improving color characteristics in the wine.
研究领域:
食品科学
·
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）