Plants-Basel
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2025
·Vol. 14
·期 17
·2664
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IF 4.1
Dan Wang,Yin Liu,Yao Zhang,Xiumei Huang,Jiaxuan Wang,Yi Wang,Yue Liu,Chao Yan,Bingsheng Lv,Yue Jia
Welsh onion ( Allium fistulosum L.), a globally significant vegetable, flavoring agent, and phytomedicine resource, has remained unavailable with established transient expression platforms for functional genomic investigations. To address this critical methodological limitation, we present systematically optimized protocols for both Agrobacterium -mediated hairy root transformation and protoplast transient expression systems, achieving significant advances in transformation efficiency for this species. Through systematic optimization of key parameters, including Agrobacterium rhizogenes ( A. rhizogenes ) strain selection (with Ar.Qual demonstrating superior performance), explant type efficacy, bacterial suspension optical density (OD 600 = 0.3), and acetosyringone induction concentration (100 μM), we established a highly efficient stem disc infection methodology, achieving 88.75% hairy root induction efficiency. Subsequent optimization of protoplast isolation protocols identified the optimal enzymatic digestion conditions: 6-h dark digestion of young leaves using 1.0% ( w / v ) Cellulase R-10, 0.7% ( w / v ) Macerozyme R-10, and 0.4 M mannitol, yielding 3.3 × 10 6 viable protoplasts g −1 FW with 90% viability. System functionality validation through PEG-mediated transient transformation demonstrated successful green fluorescent protein (GFP) reporter gene expression, confirmed by fluorescence microscopy. As the first documented transient expression platforms for Welsh onion, these protocols enable essential molecular investigations, including in planta promoter activity profiling, subcellular protein localization, and CRISPR-based genome-editing validation. This methodological breakthrough overcomes previous technical constraints in Welsh onion molecular biology, providing critical tools for accelerated gene functional characterization in this agriculturally important species.
研究领域:
植物生物技术
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分子生物学
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遗传转化
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功能基因组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jing Wang,Lina Qiao,Bing Liu,Junyi Wang,Ruifang Wang,Ning Zhang,Baoguo Sun,Haitao Chen,Yang Yu
Green onion ( Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, ( E,E )-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
研究领域:
食品科学
·
化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Ning Zhang,Baoguo Sun,Xueying Mao,Haitao Chen,Yuyu Zhang
Fried allium oil has been widely used in traditional Chinese home cooking and recently has grown in popularity in the food manufacturing industry. Thus, physical and chemical changes during frying process were measured to investigate the flavor formation mechanism in green onion ( Allium fistulosum L.) deep-fried oil. With the increase of the oil temperature, important variations took place when the temperature rose above 140 °C during the whole frying process. A detailed study of these changes was made from both macro and micro aspects. From a macro perspective, sensory attributes including burnt, fried, oily, cooked vegetable and salty were strengthened. Meanwhile, the reference points of the oil samples on the fingerprint chart were distinguishable from others by electronic nose. In addition, contents of furans and furanones, sulfur-containing compounds, aldehydes and alcohols increased sharply according to SAFE-GC-MS analysis from a microscopic point of view, and contents of unsaturated fatty acids dropped remarkably while the saturated ones increased. These changes were considered to be caused by interactions between carbohydrates , proteins and fats in the deep-fried system and thermo degradations of sugars, amino acids and fats. The results indicated that the stage, when frying at temperatures ranging from 140 °C to 165 °C, was the most significant period for the flavor formation of the deep-fried oil.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Lina Qiao,Jing Wang,Bing Liu,Junyi Wang,Ruifang Wang,Ning Zhang,Baoguo Sun,Yuping Liu,Shuqi Wang,Jie Sun
The flavor of deep-fried green onion oil (FO) changed significantly at 155 °C, with decreased fresh onion-like aroma and green scent, and increased savory and burnt notes. A total of 144 odorants were identified in FO samples. The total content of sulfur-containing odorants was highest at 155 ℃, while the total content of target furans and aldehydes/ketones peaked at 165 ℃. UFA accounted for approximately 95 % of the non-volatile fractions in FO, mainly in the form of PUFA . The oxidation degradation of UFA at high temperatures promoted the generation of small molecule aldehydes. Odorants in FO predominantly originated from reactions between sugars and amino acids , contributing to the enticing aroma.
研究领域:
食品科学
·
化学
·
农学
·
风味化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）