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M Delfini - One of the best experts on this subject based on the ideXlab platform.
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metabolic profiling and outer pericarp water state in zespri ci gi and hayward Kiwifruits
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Donatella Capitani, Anatoly P Sobolev, Luisa Mannina, Noemi Proietti, Alberta Tomassini, A Miccheli, M E Di Cocco, G Capuani, Flavio Roberto De Salvador, M DelfiniAbstract:The metabolic profiling of aqueous extracts of Zespri Gold (Actinidia chinensis) and CI.GI (a controlled crossbreed from different species of Actinidia deliciosa) Kiwifruits and the water state of the outer pericarp of entire fruits were monitored over the season by means of high-field NMR spectroscopy and T2 relaxation time measurements, respectively, and compared with the corresponding ones of Hayward Kiwifruits previously investigated. A more complete assignment of the 1H spectrum with respect to that obtained previously was reported: histidine, phenylalanine, quercetin 3-rhamnoside, and epicatechin were identified. Metabolic profiling confirmed Zespri’s earlier maturation compared with the two other varieties. The water state of entire Kiwifruits was measured nondestructively on fruits attached to the plants or detached from the plants. T2 relaxation times were found to be sensitive to the Kiwifruit developmental stage.
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monitoring of metabolic profiling and water status of hayward Kiwifruits by nuclear magnetic resonance
Talanta, 2010Co-Authors: Donatella Capitani, Luisa Mannina, Noemi Proietti, A P Sobolev, Alberta Tomassini, A Miccheli, M E Di Cocco, G Capuani, R De Salvador, M DelfiniAbstract:Abstract The metabolic profiling of Kiwifruit (Actinidia deliciosa, Hayward cultivar) aqueous extracts and the water status of entire Kiwifruits were monitored over the season (June–December) using nuclear magnetic resonance (NMR) methodologies. The metabolic profiling of aqueous Kiwifruit extracts was investigated by means of high field NMR spectroscopy. A large number of water-soluble metabolites were assigned by means of 1D and 2D NMR experiments. The change in the metabolic profiles monitored over the season allowed the Kiwifruit development to be investigated. Specific temporal trends of aminoacids, sugars, organic acids and other metabolites were observed. The water status of Kiwifruits was monitored directly on the intact fruit measuring the T2 spin–spin relaxation time by means of a portable unilateral NMR instrument, fully non-invasive. Again, clear trends of the relaxation time were observed during the monitoring period. The results show that the monitoring of the metabolic profiling and the monitoring of the water status are two complementary means suitable to have a complete view of the investigated fruit.
Donatella Capitani - One of the best experts on this subject based on the ideXlab platform.
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a proteometabolomic study of actinidia deliciosa fruit development
Journal of Proteomics, 2018Co-Authors: Anna Maria Salzano, Anatoly P Sobolev, Virginia Carbone, Milena Petriccione, Giovanni Renzone, Donatella Capitani, Monica Vitale, Paola Minasi, Maria Silvia Pasquariello, Gianfranco NoviAbstract:Abstract Green-fleshed Kiwifruit is worldwide appreciated for its flavor and macronutrients that are related to its physiological development. Fruit ripe stage for harvesting does not correspond to an optimal edible condition due to firmness/acidity pome characteristics; this is overcome with postharvest fruit processing. To describe the metabolic pathways/molecular effectors underlying Actinidia deliciosa cv. Hayward pome physiological development, Kiwifruits were harvested at four growth stages (from fruit set to physiological maturity), and corresponding outer endocarp samples were analysed for metabolite and protein content. Combined NMR/LC-UV/ESI-IT-MSn procedures quantified 46 metabolites at these developmental stages; similarly, integrated 2D-DIGE/nLC-ESI-LIT-MS/MS analyses described corresponding proteomic changes. Quantitative protein dynamics showed that components related to disease/defense, protein destination/storage, metabolism, energy and cell structure functions were highly affected at specific moments of fruit development, suggesting a rationale to pomological and metabolite content characteristics at those times. Bioinformatic interaction prediction revealed a main network of differentially represented proteins, which may control metabolic changes in developing Kiwifruit. Main pome allergens were also quantified, demonstrating their highest levels at the mature stage. By aligning Kiwifruit development to a proteometabolomic representation, this investigation integrates previous metabolic observations and provides a reference framework for further physiological/nutritional studies, also allowing cross comparison among crop species. Biological significance Compared with some other fruits, green-fleshed Kiwifruit is unique for its nutrient density, health benefits, and consumer appeal; in fact, it is exceptionally rich in vitamins, carotenoids, potassium, fibre and phytochemicals acting in synergy to achieve multiple health advantages. However, Kiwifruit is allergenic, and although symptoms in most susceptible individuals are mild, severe reactions have also been described. In the course of their 6-month development, Kiwifruit undergoes radical changes in its morphology and chemical composition; these modifications may highly affect fruit nutraceutical and allergenic properties. To gain a better understanding of the molecular processes regulating metabolite concentration during fruit development but also affecting general pomological characteristics, a time-course metabolomic and proteomic analysis of Kiwifruit flesh tissues was undertaken. Combined information on modified levels of 46 metabolites and 241 proteins showed that molecular processes underlying central and secondary metabolism, energy, cell structure, protein destination/storage, disease/defense Kiwifruit functions were highly affected during fruit development, providing a rationale to the corresponding changes in organic acids, sugars, amino acids, polyphenols, fatty acids, phospholipids and allergens content, but also to the corresponding modifications in pome firmness, pulp colour, protein and total solid content. By providing original information on fruit development, this multiomic study integrates previous metabolomic/transcriptomic observations in describing molecular mechanisms associated with nutritional and agronomic traits of great interest for Kiwifruit molecular breeding.
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metabolic profiling and outer pericarp water state in zespri ci gi and hayward Kiwifruits
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Donatella Capitani, Anatoly P Sobolev, Luisa Mannina, Noemi Proietti, Alberta Tomassini, A Miccheli, M E Di Cocco, G Capuani, Flavio Roberto De Salvador, M DelfiniAbstract:The metabolic profiling of aqueous extracts of Zespri Gold (Actinidia chinensis) and CI.GI (a controlled crossbreed from different species of Actinidia deliciosa) Kiwifruits and the water state of the outer pericarp of entire fruits were monitored over the season by means of high-field NMR spectroscopy and T2 relaxation time measurements, respectively, and compared with the corresponding ones of Hayward Kiwifruits previously investigated. A more complete assignment of the 1H spectrum with respect to that obtained previously was reported: histidine, phenylalanine, quercetin 3-rhamnoside, and epicatechin were identified. Metabolic profiling confirmed Zespri’s earlier maturation compared with the two other varieties. The water state of entire Kiwifruits was measured nondestructively on fruits attached to the plants or detached from the plants. T2 relaxation times were found to be sensitive to the Kiwifruit developmental stage.
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monitoring of metabolic profiling and water status of hayward Kiwifruits by nuclear magnetic resonance
Talanta, 2010Co-Authors: Donatella Capitani, Luisa Mannina, Noemi Proietti, A P Sobolev, Alberta Tomassini, A Miccheli, M E Di Cocco, G Capuani, R De Salvador, M DelfiniAbstract:Abstract The metabolic profiling of Kiwifruit (Actinidia deliciosa, Hayward cultivar) aqueous extracts and the water status of entire Kiwifruits were monitored over the season (June–December) using nuclear magnetic resonance (NMR) methodologies. The metabolic profiling of aqueous Kiwifruit extracts was investigated by means of high field NMR spectroscopy. A large number of water-soluble metabolites were assigned by means of 1D and 2D NMR experiments. The change in the metabolic profiles monitored over the season allowed the Kiwifruit development to be investigated. Specific temporal trends of aminoacids, sugars, organic acids and other metabolites were observed. The water status of Kiwifruits was monitored directly on the intact fruit measuring the T2 spin–spin relaxation time by means of a portable unilateral NMR instrument, fully non-invasive. Again, clear trends of the relaxation time were observed during the monitoring period. The results show that the monitoring of the metabolic profiling and the monitoring of the water status are two complementary means suitable to have a complete view of the investigated fruit.
Lynley Drummond - One of the best experts on this subject based on the ideXlab platform.
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Putative mechanisms of Kiwifruit on maintenance of normal gastrointestinal function.
Critical reviews in food science and nutrition, 2017Co-Authors: Simone B. Bayer, Richard B. Gearry, Lynley DrummondAbstract:Kiwifruits are recognized as providing relief from constipation and symptoms of constipation-predominant irritable bowel syndrome (IBS-C). However, the underlying mechanisms, specifically in regards to gastrointestinal transit time and motility, are still not completely understood. This review provides an overview on the physiological and pathophysiological processes underlying constipation and IBS-C, the composition of Kiwifruit, and recent advances in the research of Kiwifruit and abdominal comfort. In addition, gaps in the research are highlighted and scientific studies of other foods with known effects on the gastrointestinal tract are consulted to find likely mechanisms of action. While the effects of Kiwifruit fiber are well documented, observed increases in gastrointestinal motility caused by Kiwifruit are not fully characterized. There are a number of identified mechanisms that may be activated by Kiwifruit compounds, such as the induction of motility via protease-activated signaling, modulation of microflora, changes in colonic methane status, bile flux, or mediation of inflammatory processes.
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The nutritional composition of Zespri® SunGold Kiwifruit and Zespri® Sweet Green Kiwifruit
Food chemistry, 2016Co-Authors: Sivalingam Sivakumaran, Lee M. Huffman, Subathira Sivakumaran, Lynley DrummondAbstract:The composition of Kiwifruit is important for understanding the nutritional value of Kiwifruit for consumption. Our aim was to develop a reference nutritional composition profile for a gold-fleshed Kiwifruit Zespri® SunGold Kiwifruit and a green-fleshed Kiwifruit Zespri® Sweet Green Kiwifruit. Ten representative single-replicate (10 growers) samples, each containing 40 fruit, were prepared for both Kiwifruit varieties. Samples were analysed for macronutrients, minerals, and vitamins. The analytical results reveal that the nutrient composition of SunGold and Sweet Green are largely similar to other commercially available Kiwifruits. However, a key difference is the elevated levels of vitamin C in SunGold (161mg/100g edible flesh) and Sweet Green, (150mg/100g), compared to 85mg/100g commonly found for the green 'Hayward' variety. Levels of dietary fibre, potassium, vitamin E, and folate are similar to other commercial Kiwifruit Zespri® Gold Kiwifruit ('Hort16A') and Green Kiwifruit ('Hayward'), confirming Kiwifruit as a good source of these nutrients.
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digestible nutrients and available atp energy contents of two varieties of Kiwifruit actinidia deliciosa and actinidia chinensis
Food Chemistry, 2012Co-Authors: Sharon J Henare, Lynley Drummond, Shane M Rutherfurd, Valentine Borges, Michael J Boland, Paul J MoughanAbstract:Abstract A model, which combines a dual in vivo–in vitro digestibility assay and stoichiometric relationships describing nutrient catabolism, has been recently developed to allow prediction of the available energy (AE) content of a food in terms of its ATP yield. The model uses the growing pig as an in vivo model for upper gastrointestinal tract digestion in humans. Terminal ileal digesta from the pig are incubated with human faecal inocula (in vitro fermentation model) to simulate human hindgut fermentation. The respective in vivo and in vitro digestibility assays provide predictions of the ileal absorbed and hindgut-fermented nutrient contents of a food which are then used to predict ATP production post-absorption, based on known stoichiometric relationships. In this study, the model was used to determine the AE contents of fresh, ripe Hayward (Actinidia deliciosa var Hayward) and Hort16A (Actinidia chinensis var Hort16A) Kiwifruit. Kiwifruit pulp, containing 3 g kg−1 of titanium dioxide, included as an indigestible marker, was fed to growing pigs and terminal ileal digesta were collected. Ileal nutrient digestibilities were determined. A sample of digesta was incubated in vitro with a fresh human faecal inoculum and the fermentable organic matter determined. The predicted available (ATP) energy contents of the Hayward and Hort16A Kiwifruits were 5.9 and 6.2 kJ g−1 dry matter, respectively, approximately 44–47% of the determined apparent digestible energy (ADE) content. The AE contents of the Kiwifruit, expressed relative to the AE content of dextrin (a highly digestible source of glucose) were 0.57 and 0.61 for Hayward and Hort16A, respectively. Comparable ratios for metabolisable energy (ME) were 0.74 and 0.73. The predicted AE from Kiwifruit was much lower than the predicted ME from Kiwifruit when compared to dextrin. The ME values overestimate the energy content of Kiwifruit that is available to the cell. AE was not only lower than ME but the two energy systems ranked the Kiwifruit types differently in terms of energy supply to the body. The relatively low energy content per unit of dry matter and high water content of Kiwifruit make Kiwifruit an ideal weight loss food.
Shaojin Wang - One of the best experts on this subject based on the ideXlab platform.
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Radio Frequency-Vacuum Drying of Kiwifruits: Kinetics, Uniformity, and Product Quality
Food and Bioprocess Technology, 2018Co-Authors: Xu Zhou, Beihua Zhang, Shaopei Pei, Qianqian Liu, Hosahalli S. Ramaswamy, Shaojin WangAbstract:To overcome long drying time, low energy efficiency and poor product quality associated with conventional drying, a radio frequency (RF) vacuum technology is proposed for drying Kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that the process variables, electrode gap, vacuum pressure, and sample thickness, had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with internal heating and rapid drying resulting in 65% reduction of hot air drying (60 °C) time. Moreover, Kiwifruits dehydrated by RF-vacuum drying were associated with better color stability, higher vitamin C retention, and higher rehydration capacity (p
Dorota Witrowarajchert - One of the best experts on this subject based on the ideXlab platform.
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effect of ultrasound treatment on the water state in Kiwifruit during osmotic dehydration
Food Chemistry, 2014Co-Authors: Malgorzata Nowacka, Urszula Tylewicz, Luca Laghi, Dalla M Rosa, Dorota WitrowarajchertAbstract:Abstract The present work investigates how ultrasound pretreatment modulates the effects of osmotic dehydration (OD) on the water state and microstructure of Kiwifruit. Kiwifruit slices (10 mm thick) were subjected to ultrasonic waves in a water bath at a frequency of 35 kHz for 10, 20 and 30 min. OD process was then carried out by immersing the samples in 61.5% sucrose solution equilibrated at 25 °C for a contact period of 0, 10, 20, 30, 60 and 120 min. The partition of water into the cellular tissue structures (vacuole, cytoplasm, extracellular spaces and cell wall) was investigated by Time Domain Nuclear Magnetic Resonance (TD-NMR). In parallel, the microstructure of Kiwifruits slices was examined using a Scanning Electron Microscope. The results showed that US pretreatment performed for more than 10 min had a positive effect on the mass exchange caused by osmotic dehydration. A creation of microchannels and an increase of the average cross-section area of cells were observed when the samples were pretreated with US before OD. TD-NMR showed a slight redistribution of water through the substructures of the cells, as a function of the length of the US pretreatment applied.
