PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY
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2025
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IF 3.3
Xiaorui Wang,Mingming Huang,Wenhui Li,Yingying Shi,Yinuo Tang,Han Zhang,Bin Wu,Zheng Zhang,Zunyang Song,Jingying Shi
Peach fruit is highly susceptible to Monilinia fructicola ( M. fructicola ), a pathogen that causes significant postharvest losses. Enhancing the efficacy and reducing the dosage of chemical fungicides are critical for controlling brown rot caused by M. fructicola . Natural volatile organic compounds (VOCs) have been proposed as a selective method for managing postharvest pathogen infection. Among these, 2-decanone, a natural volatile produced by fungi and insects, has demonstrated potential in inhibiting pathogen growth. In this study, 60 μL/L 2-decanone effectively inhibited the growth of M. fructicola mycelia. It also reduced spore germination and appressorium formation by downregulating the expression of MfBmp1 and MfPls1 , respectively. In addition, 2-decanone induced spore apoptosis by increasing reactive oxygen species (ROS) accumulation and exacerbating mitochondrial damage. When applied to peach fruit, 2-decanone fumigation significantly reduced disease incidence and lesion diameter compared to the control group, without adversely affecting fruit quality during storage. Furthermore, we observed that 2-decanone exhibited synergistic effects when combined with boscalid, effectively inhibiting the growth of M. fructicola . Applying boscalid 15 days before harvest and fumigating with 2-decanone postharvest provided similar brown rot suppression as boscalid alone but used only one-tenth the amount of fungicide. Overall, 2-decanone fumigation presents an effective strategy for controlling postharvest brown rot disease in peaches, and its combined use with boscalid introduces a promising approach for enhancing postharvest peach fruit preservation.
研究领域:
植物病理学
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采后生物学
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农药科学
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分子微生物学
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食品保鲜
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DOI
高影响因子
MOLECULES
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2025
·Vol. 30
·期 18
·3797
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IF 4.6
Bin Lin,Fen Wang,Hongliang Wang,Xinsheng Huang,Xueqin Liu,Xuechun Wang,Chihua Wang,Yan Xing,Chunqing Dai,Yi Zheng
Theophylline represents a significant public health challenge due to its dual acute and chronic toxicity resulting from therapeutic, environmental, and dietary exposures. Effective monitoring across the bio-environmental–food triad requires analytical methods that are highly sensitive, universally applicable, and capable of overcoming complex matrix interferences. This study introduces a flat membrane-based liquid-phase microextraction (LPME) technique combined with LC–MS/MS for the determination of theophylline in diverse matrices. The method eliminates the need for specialized adsorbents or equipment, offering a simple and cost-effective solution for high-throughput sample clean-up. Under optimized conditions, the method demonstrated exceptional sensitivity (LOD: 0.2 ng mL−1) and a wide linear range (0.01–10 μg mL−1). It was successfully applied to plasma, urine, hospital sewage, and green tea, providing accurate (recoveries of 86.7–111.3%) and reproducible (RSD < 10%) results across all matrices. This unified and robust approach effectively addresses matrix interferences and provides a reliable tool for the monitoring and risk assessment of theophylline across multiple domains.
研究领域:
药物代谢
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分析化学
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环境毒理学
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临床药理学
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食品安全
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生物监测
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色谱质谱技术
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DOI
PubMed
高影响因子
Heliyon
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2024
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IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Tao Tang,Fanfan Wang,Houyun Huang,Nengneng Xie,Jie Guo,Xiaoliang Guo,Yuanyuan Duan,Xiaoyue Wang,Qingfang Wang,Jingmao You
This study explores the antipathogenic properties of volatile organic compounds (VOCs) produced by Bacillus velezensis LT1, isolated from the rhizosphere soil of Coptis chinensis. The impact of these VOCs on the mycelial growth of Sclerotium rolfsii LC1, the causative agent of southern blight in C. chinensis, was evaluated using a double Petri-dish assay. The biocontrol efficacy of these VOCs was further assessed through leaf inoculation and pot experiments. Antifungal VOCs were collected using headspace solid-phase microextraction (SPME), and their components were identified via gas chromatography–mass spectrometry (GC–MS). The results revealed that the VOCs significantly inhibited the mycelial growth and sclerotia germination of S. rolfsii LC1 and disrupted the morphological integrity of fungal mycelia. Under the influence of these VOCs, genes associated with chitin synthesis were upregulated, while those related to cell wall degrading enzymes were downregulated. Notably, 2-dodecanone and 2-undecanone exhibited inhibition rates of 81.67% and 80.08%, respectively. This research provides a novel approach for the prevention and management of southern blight in C. chinensis, highlighting the potential of microbial VOCs in biocontrol strategies.
研究领域:
植物病理学
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微生物学
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2026
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IF 6.4
Qiangbo Zhao,Ruhan Xia,Pengxiang Han,Jiangyuan Han,Weihua Zhao,Xiangyan Zhou,Fuqiang Xu,Wenzhi Yao,Jianhe Wei,Miaoyin Dong,Mengfei Li
Astragalus mongholicus is a well-known traditional Chinese herbal medicine with a long history of medicinal use, while root rot caused by Fusarium oxysporum is a highly destructive soil-borne diseases that leads to yield and quality reduction. Although previous studies have demonstrated that the biocontrol strategy based on microbial agents could effectively inhibit root rot in crops, the biocontrol efficiency and potential mechanism in A. mongholicus have been rarely investigated. In this study, a novel strain GNRP-01A was isolated from the rhizosphere of wild A. mongolicus and exhibited significant biocontrol efficacy (77.8 %) against A. mongolicus root rot, which was identified as Bacillus subtilis based on morphology, 16S rRNA, and whole-genome sequence analyses. The B. subtilis GNRP-01A genome contained multiple biosynthetic gene clusters encoding secondary metabolites ( e.g., surfactin, subtilosin A, bacillibactin) and the genes that promote plant growth ( e.g., amylase, protease, cellulase). Additionally, GC-MS analysis identified 13 volatile organic compounds (VOCs), among which 2-dodecanone, 2-tridecanone, and 6-methyl-2-heptanone showed strong antifungal activities with inhibition rates of 81.53 %, 89.17 %, and 91.86 %, respectively. Moreover, the expression levels of genes associated with plant induced systemic resistance (ISR , e.g. , AmCHI2 , AmPAD4 , AmPDF2.2 and AmPR-10 ) were significantly up-regulated in F. oxysporum + GNRP-01A treated plants, indicating the activation of ISR of A. mongolicus . Collectively, B. subtilis GNRP-01 A controls A. mongholicus root rot through synergistic strategy involving the production of antifungal metabolites and VOCs, activation of plant ISR. These results provide new insights into the biocontrol mechanism of B. subtilis against A. mongholicus root rot, as well as support the potential applications of B. subtilis GNRP-01A as an effective biocontrol agent for root rot prevention and management in medicinal plants.
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高影响因子
JOURNAL OF DAIRY SCIENCE
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2023
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IF 3.5
Yanmei Xi,Sana Ikram,Tong Zhao,Yiwei Shao,Ruirui Liu,Fuhang Song,Baoguo Sun,Nasi Ai
ABSTRACT Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.
研究领域:
食品科学
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感官评价
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分析化学
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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）