The Experts below are selected from a list of 3783 Experts worldwide ranked by ideXlab platform
Yueming Jiang - One of the best experts on this subject based on the ideXlab platform.
-
changes in pericarp metabolite profiling of four Litchi cultivars during browning
Food Research International, 2019Co-Authors: Xi Chen, Zhengke Zhang, Qixian Wu, Zhongsuzhi Chen, Taotao Li, Yueming JiangAbstract:Abstract The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of Litchi fruit. In this study, the browning index of four Litchi cultivars were compared, and the shelf-life, from longer to shorter, was ‘Feizixiao (FXZ)’, ‘Jingganghongnuo (JGHN)’, ‘Huaizhi (HZ)’ and ‘Nuomici (NMC)’, respectively. Then, comparative metabolomics were performed in the pericarp of four Litchi cultivars during browning. Finding results showed that a total of 119 kinds of metabolites were detected in Litchi pericarp, including 30 kinds of primary metabolites, 44 kinds of volatile compounds, 29 kinds of free amino acids and 16 kinds of hydrolytic amino acids. After ANOVA and OPLS-DA, 52 kinds of metabolites were important with predictive VIP > 1 and p
-
pericarp and seed of Litchi and longan fruits constituent extraction bioactive activity and potential utilization
Journal of Zhejiang University-science B, 2019Co-Authors: Bao Yang, Xuewu Duan, Yueming JiangAbstract:Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) fruits have a succulent and white aril with a brown seed and are becoming popular worldwide. The two fruits have been used in traditional Chinese medicine as popular herbs in the treatment of neural pain, swelling, and cardiovascular disease. The pericarp and seed portions as the by-products of Litchi and longan fruits are estimated to be approximately 30% of the dry weight of the whole fruit and are rich in bioactive constituents. In the recent years, many biological activities, such as tyrosinase inhibitory, antioxidant, anti-inflammatory, immunomodulatory, anti-glycated, and anti-cancer activities, as well as memory-increasing effects, have been reported for the Litchi and longan pericarp and seed extracts, indicating a potentially significant contribution to human health. With the increasing production of Litchi and longan fruits, enhanced utilization of the two fruit by-products for their inherent bioactive constituents in relation to pharmacological effects is urgently needed. This paper reviews the current advances in the extraction, processing, identification, and biological and pharmacological activities of constituents from Litchi and longan by-products. Potential utilization of Litchi and longan pericarps and seeds in relation to further research is also discussed.
-
6-Benzylaminopurine improves the quality of harvested Litchi fruit
Postharvest Biology and Technology, 2018Co-Authors: Zhang Dandan, Zhengke Zhang, Xuewu Duan, Guoxiang Jiang, Linyan Feng, Yueming JiangAbstract:Abstract 6-Benzylaminopurine (BAP), a synthetic cytokinin, can elicit plant growth and development by stimulating cell division. In this study, the effects of BAP on decay and pericarp browning of harvested Litchi fruit in relation to phenolics and ROS metabolism were investigated. Application of BAP significantly inhibited decay incidence of harvested Litchi, associated with a direct inhibition on Peronophythora Litchii, the major pathogenic fungi. In addition, BAP-treated fruit showed significantly lower pericarp browning, accompanied by reduced PPO activity, increased PAL activity and higher contents of anthocyanin and total phenolic compounds. Moreover, BAP reduced H2O2 accumulation and lipid peroxidation, which may account for browning inhibition to an extent. Furthermore, higher activities of SOD, CAT and APX and DPPH radical scavenging capacity in BAP-treated fruit possibly benefited reducing ROS accumulation and lipid peroxidation. Overall, application of BAP showed great potential to control decay and browning and extend shelf life of harvested Litchi.
-
effect of tea seed oil treatment on browning of Litchi fruit in relation to energy status and metabolism
Postharvest Biology and Technology, 2017Co-Authors: Ze Yun, Zhengke Zhang, Jiabao Wang, Gang Feng, Zhaoyin Gao, Xuequn Shi, Yueming JiangAbstract:Abstract ‘Dadingxiang’ Litchi fruit were treated with 0.1% tea seed oil (TSO) and then stored at 25 °C for up to 8 days to investigate the effects of TSO and possible mechanisms on pericarp browning. The results showed that TSO effectively delayed the development of pericarp browning and the loss of red color in Litchi fruit. TSO treatment markedly maintained membrane integrity as indicated by a lower relative electrical conductivity, which might contribute to delayed fruit senescence. In addition, TSO treatment enhanced the ATP level, energy charge and activities of H + -ATPase and Ca 2+ -ATPase and regulated the expression of four genes related to energy metabolism, including LcAtpB , LcAAC1 , LcAOX1 and LcSnRK2 . These results indicate that the process of browning and senescence in Litchi fruit may be closely associated with energy status via the regulation of energy metabolism-related enzymes and genes. We suggest that TSO treatment is a convenient and safe approach for reducing browning of harvested Litchi fruit.
-
the effect of carbamic acid 1 2 3 thiadiazole 4 ylcarbonyl hexyl ester on peronophythora Litchii infection quality and physiology of postharvest Litchi fruits
Chemistry Central Journal, 2017Co-Authors: Hai Liu, Yueming Jiang, Guoxing Jing, Fuying LuoAbstract:Litchi (Litchi chinensis Sonn.) is a subtropical fruit with attractive characteristic of white to creamy semitranslucent flesh and red color in pericap, but it was easily subjected to the infection of Peronophythora Litchii and lost its market values. Experiments were conducted to understand the effect of [Carbamic acid, (1,2,3-thiadiazole-4-ylcarbonyl)-hexyl ester, CTE] on the growth of P. Litchi and quality properties in Litchi fruits during postharvest storage. In vitro experiments, CTE with minimum inhibitory concentration (MIC, 5 mg/L) and minimum fungicidal concentration (MFC, 10 mg/L) were against the growth of P. Litchi for 2 and 4 days, respectively, and SEM results showed that hyphae of P. Litchii shrank, distorted and collapsed after CTE treatment. In vivo experiments, CTE treatment inhibited the increase of disease incidence, browning index, weight loss and PPO activity in non-P. Litchii-inoculated fruits, meanwhile the treatment markedly inhibited the decrease of color characteristic (a*, b* and L*), anthocyanin content, phenolic contents, Vc content and POD activity, but TSS content was not significantly influenced during storage. In P. Litchii-inoculated fruits, all these above mentioned parameters in CTE treated fruits were significantly higher than that in control fruits, but anthocyanin content, Vc, TSS and TA content did not have consistent differences between control and CTE treated fruits at the end of storage. CTE treatment reduced the disease incidence and browning index of Litchi fruits, maintained the fruits quality and, thus, it could be an effective postharvest handling to extend the shelf life of Litchi fruits during storage.
Xuewu Duan - One of the best experts on this subject based on the ideXlab platform.
-
pericarp and seed of Litchi and longan fruits constituent extraction bioactive activity and potential utilization
Journal of Zhejiang University-science B, 2019Co-Authors: Bao Yang, Xuewu Duan, Yueming JiangAbstract:Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) fruits have a succulent and white aril with a brown seed and are becoming popular worldwide. The two fruits have been used in traditional Chinese medicine as popular herbs in the treatment of neural pain, swelling, and cardiovascular disease. The pericarp and seed portions as the by-products of Litchi and longan fruits are estimated to be approximately 30% of the dry weight of the whole fruit and are rich in bioactive constituents. In the recent years, many biological activities, such as tyrosinase inhibitory, antioxidant, anti-inflammatory, immunomodulatory, anti-glycated, and anti-cancer activities, as well as memory-increasing effects, have been reported for the Litchi and longan pericarp and seed extracts, indicating a potentially significant contribution to human health. With the increasing production of Litchi and longan fruits, enhanced utilization of the two fruit by-products for their inherent bioactive constituents in relation to pharmacological effects is urgently needed. This paper reviews the current advances in the extraction, processing, identification, and biological and pharmacological activities of constituents from Litchi and longan by-products. Potential utilization of Litchi and longan pericarps and seeds in relation to further research is also discussed.
-
6-Benzylaminopurine improves the quality of harvested Litchi fruit
Postharvest Biology and Technology, 2018Co-Authors: Zhang Dandan, Zhengke Zhang, Xuewu Duan, Guoxiang Jiang, Linyan Feng, Yueming JiangAbstract:Abstract 6-Benzylaminopurine (BAP), a synthetic cytokinin, can elicit plant growth and development by stimulating cell division. In this study, the effects of BAP on decay and pericarp browning of harvested Litchi fruit in relation to phenolics and ROS metabolism were investigated. Application of BAP significantly inhibited decay incidence of harvested Litchi, associated with a direct inhibition on Peronophythora Litchii, the major pathogenic fungi. In addition, BAP-treated fruit showed significantly lower pericarp browning, accompanied by reduced PPO activity, increased PAL activity and higher contents of anthocyanin and total phenolic compounds. Moreover, BAP reduced H2O2 accumulation and lipid peroxidation, which may account for browning inhibition to an extent. Furthermore, higher activities of SOD, CAT and APX and DPPH radical scavenging capacity in BAP-treated fruit possibly benefited reducing ROS accumulation and lipid peroxidation. Overall, application of BAP showed great potential to control decay and browning and extend shelf life of harvested Litchi.
-
Transformation of Litchi Pericarp-Derived Condensed Tannin with Aspergillus awamori
International journal of molecular sciences, 2016Co-Authors: Sen Lin, Xuewu Duan, Mingwei Zhang, Bao Yang, John Shi, Yueming JiangAbstract:Condensed tannin is a ubiquitous polyphenol in plants that possesses substantial antioxidant capacity. In this study, we have investigated the polyphenol extraction recovery and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of the extracted polyphenol after Litchi pericarp is treated with Aspergillus awamori, Aspergillus sojae or Aspergillus oryzae. We have further explored the activity of A. awamori in the formation of condensed tannin. The treatment of A. awamori appeared to produce the highest antioxidant activity of polyphenol from Litchi pericarp. Further studies suggested that the treatment of A. awamori releases the non-extractable condensed tannin from cell walls of Litchi pericarp. The total extractable tannin in the Litchi pericarp residue after a six-time extraction with 60% ethanol increased from 199.92 ± 14.47–318.38 ± 7.59 μg/g dry weight (DW) after the treatment of A. awamori. The ESI-TOF-MS and HPLC-MS2 analyses further revealed that treatment of A. awamori degraded B-type condensed tannin (condensed flavan-3-ol via C4–C8 linkage), but exhibited a limited capacity to degrade the condensed tannin containing A-type linkage subunits (C4–C8 coupled C2–O–C7 linkage). These results suggest that the treatment of A. awamori can significantly improve the production of condensed tannin from Litchi pericarp.
-
Comparative transcriptome and metabolome provides new insights into the regulatory mechanisms of accelerated senescence in Litchi fruit after cold storage
Scientific Reports, 2016Co-Authors: Ze Yun, Hongxia Qu, Zhengke Zhang, Xuewu Duan, Yunjiang Cheng, Bao Yang, Feng Zhu, Hui Wang, Yueming JiangAbstract:Litchi is a non-climacteric subtropical fruit of high commercial value. The shelf life of Litchi fruit under ambient conditions (AC) is approximately 4-6 days. Post-harvest cold storage prolongs the life of Litchi fruit for up to 30 days with few changes in pericarp browning and total soluble solids. However, the shelf life of Litchi fruits at ambient temperatures after pre-cold storage (PCS) is only 1-2 days. To better understand the mechanisms involved in the rapid fruit senescence induced by pre-cold storage, a transcriptome of Litchi pericarp was constructed to assemble the reference genes, followed by comparative transcriptomic and metabolomic analyses. Results suggested that the senescence of harvested Litchi fruit was likely to be an oxidative process initiated by ABA, including oxidation of lipids, polyphenols and anthocyanins. After cold storage, PCS fruit exhibited energy deficiency, and respiratory burst was elicited through aerobic and anaerobic respiration, which was regulated specifically by an up-regulated calcium signal, G-protein-coupled receptor signalling pathway and small GTPase-mediated signal transduction. The respiratory burst was largely associated with increased production of reactive oxygen species, up-regulated peroxidase activity and initiation of the lipoxygenase pathway, which were closely related to the accelerated senescence of PCS fruit.
-
identification of a novel phenolic compound in Litchi Litchi chinensis sonn pericarp and bioactivity evaluation
Food Chemistry, 2013Co-Authors: Guoxiang Jiang, Xuewu Duan, Yueming Jiang, Feng Chen, Nagendra K Prasad, Mouming Zhao, Bao YangAbstract:Abstract Litchi ( Litchi chinensis Sonn.) is a delicious fruit widely accepted by consumers all over the world. In this work, phytochemical investigation of Litchi pericarp methanol extracts led to the isolation of a novel phenolic, 2-(2-hydroxyl-5-(methoxycarbonyl) phenoxy) benzoic acid, together with kaempferol, isolariciresinol, stigmasterol, butylated hydroxytoluene, 3,4-dihydroxyl benzoate, methyl shikimate and ethyl shikimate. Most were found in Litchi pericarp for the first time. Their structures were mainly elucidated by NMR and MS evidences. Antioxidant activities of the eight compounds were determined by a DPPH radical scavenging assay and the results showed that 2-(2-hydroxy-5-(methoxycarbonyl) phenoxy)benzoic acid, kaempferol, isolariciresinol, butylated hydroxytoluene and 3,4-dihydroxy benzoate exhibited good antioxidant activities. An interesting finding was that butylated hydroxytoluene was detected as a natural antioxidant in this work, which was usually taken as a synthesized antioxidant. Furthermore, the novel compound exhibited no inhibitory effects against tyrosinase and α-glucosidase activities.
Bao Yang - One of the best experts on this subject based on the ideXlab platform.
-
pericarp and seed of Litchi and longan fruits constituent extraction bioactive activity and potential utilization
Journal of Zhejiang University-science B, 2019Co-Authors: Bao Yang, Xuewu Duan, Yueming JiangAbstract:Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) fruits have a succulent and white aril with a brown seed and are becoming popular worldwide. The two fruits have been used in traditional Chinese medicine as popular herbs in the treatment of neural pain, swelling, and cardiovascular disease. The pericarp and seed portions as the by-products of Litchi and longan fruits are estimated to be approximately 30% of the dry weight of the whole fruit and are rich in bioactive constituents. In the recent years, many biological activities, such as tyrosinase inhibitory, antioxidant, anti-inflammatory, immunomodulatory, anti-glycated, and anti-cancer activities, as well as memory-increasing effects, have been reported for the Litchi and longan pericarp and seed extracts, indicating a potentially significant contribution to human health. With the increasing production of Litchi and longan fruits, enhanced utilization of the two fruit by-products for their inherent bioactive constituents in relation to pharmacological effects is urgently needed. This paper reviews the current advances in the extraction, processing, identification, and biological and pharmacological activities of constituents from Litchi and longan by-products. Potential utilization of Litchi and longan pericarps and seeds in relation to further research is also discussed.
-
Transformation of Litchi Pericarp-Derived Condensed Tannin with Aspergillus awamori
International journal of molecular sciences, 2016Co-Authors: Sen Lin, Xuewu Duan, Mingwei Zhang, Bao Yang, John Shi, Yueming JiangAbstract:Condensed tannin is a ubiquitous polyphenol in plants that possesses substantial antioxidant capacity. In this study, we have investigated the polyphenol extraction recovery and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of the extracted polyphenol after Litchi pericarp is treated with Aspergillus awamori, Aspergillus sojae or Aspergillus oryzae. We have further explored the activity of A. awamori in the formation of condensed tannin. The treatment of A. awamori appeared to produce the highest antioxidant activity of polyphenol from Litchi pericarp. Further studies suggested that the treatment of A. awamori releases the non-extractable condensed tannin from cell walls of Litchi pericarp. The total extractable tannin in the Litchi pericarp residue after a six-time extraction with 60% ethanol increased from 199.92 ± 14.47–318.38 ± 7.59 μg/g dry weight (DW) after the treatment of A. awamori. The ESI-TOF-MS and HPLC-MS2 analyses further revealed that treatment of A. awamori degraded B-type condensed tannin (condensed flavan-3-ol via C4–C8 linkage), but exhibited a limited capacity to degrade the condensed tannin containing A-type linkage subunits (C4–C8 coupled C2–O–C7 linkage). These results suggest that the treatment of A. awamori can significantly improve the production of condensed tannin from Litchi pericarp.
-
Comparative transcriptome and metabolome provides new insights into the regulatory mechanisms of accelerated senescence in Litchi fruit after cold storage
Scientific Reports, 2016Co-Authors: Ze Yun, Hongxia Qu, Zhengke Zhang, Xuewu Duan, Yunjiang Cheng, Bao Yang, Feng Zhu, Hui Wang, Yueming JiangAbstract:Litchi is a non-climacteric subtropical fruit of high commercial value. The shelf life of Litchi fruit under ambient conditions (AC) is approximately 4-6 days. Post-harvest cold storage prolongs the life of Litchi fruit for up to 30 days with few changes in pericarp browning and total soluble solids. However, the shelf life of Litchi fruits at ambient temperatures after pre-cold storage (PCS) is only 1-2 days. To better understand the mechanisms involved in the rapid fruit senescence induced by pre-cold storage, a transcriptome of Litchi pericarp was constructed to assemble the reference genes, followed by comparative transcriptomic and metabolomic analyses. Results suggested that the senescence of harvested Litchi fruit was likely to be an oxidative process initiated by ABA, including oxidation of lipids, polyphenols and anthocyanins. After cold storage, PCS fruit exhibited energy deficiency, and respiratory burst was elicited through aerobic and anaerobic respiration, which was regulated specifically by an up-regulated calcium signal, G-protein-coupled receptor signalling pathway and small GTPase-mediated signal transduction. The respiratory burst was largely associated with increased production of reactive oxygen species, up-regulated peroxidase activity and initiation of the lipoxygenase pathway, which were closely related to the accelerated senescence of PCS fruit.
-
Identification of sesquilignans in Litchi (Litchi chinensis Sonn.) leaf and their anticancer activities
Journal of Functional Foods, 2014Co-Authors: Jirui He, Yueming Jiang, Guoxiang Jiang, Mouming Zhao, Dan Wu, K. Nagendra Prasad, Bao YangAbstract:Abstract Litchi (Litchi chinensis Sonn.) is a well-known traditional medicine since ancient times. The crude extract of Litchi leaf exhibited good bioactivity against cancer cells. In this work, three sesquilignans, ehletianol C (1), sesquipinsapol B (2) and sesquimarocanol B (3), and one lignan glycoside schizandriside (4) were isolated from the ethyl acetate-soluble extract of Litchi leaf by column chromatography. Their structures were further elucidated by ESI-MS and NMR spectral studies. Ehletianol C, sesquipinsapol B and sesquimarocanol B were detected from this species for the first time. Sesquipinsapol B (EC50 values less than 2.0 μg/mL) and sesquimarocanol B (EC50 values less than 2.4 μg/mL) showed very high cytotoxicities against nasopharynx carcinoma cells CNE1 and CNE2 cells, respectively. Thus, they could be utilized as good drug candidates against nasopharynx cancer. Moreover, three sesquilignans showed effective in vitro cytotoxicities against human cancer cells HepG2 and Hela. Four lignans showed better antioxidant activities than butylated hydroxytoluene (BHT).
-
production of quercetin kaempferol and their glycosidic derivatives from the aqueous organic extracted residue of Litchi pericarp with aspergillus awamori
Food Chemistry, 2014Co-Authors: Bao Yang, Guoxiang Jiang, Feng Chen, Yueming JiangAbstract:Our previous work exhibited Aspergillus awamori fermentation of the Litchi pericarp increased significantly antioxidant activity and DNA protection effect. In this present study, the Litchi pericarp and its aqueous-organic extracted residues were fermented by A. awamori in order to elucidate the enhanced beneficial effects. The study identified that rutin which present in Litchi pericarp could be deglycosylated to form quercetin and quercetin-3-glucoside after the fermentation. Application the standard compounds (rutin, quercetin 3-glucoside, quercetin, kaempferol-3-glucoside and kaempferol) further revealed the effective biotransformation by A. awamori fermentation. It was hypothesised that rutin was initially dehydroxylated to form kaempferol-3-rutinoside and then deglycosylated to form kaempferol-3-glucoside and kaempferol. To our best knowledge, it is the first report on dehydroxylated effect of polyphenols caused by A. awamori fermentation. Thus, A. awamori fermentation can provide an effective way to produce health benefiting value-added products from Litchi pericarp in food industry.
Zhengke Zhang - One of the best experts on this subject based on the ideXlab platform.
-
changes in pericarp metabolite profiling of four Litchi cultivars during browning
Food Research International, 2019Co-Authors: Xi Chen, Zhengke Zhang, Qixian Wu, Zhongsuzhi Chen, Taotao Li, Yueming JiangAbstract:Abstract The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of Litchi fruit. In this study, the browning index of four Litchi cultivars were compared, and the shelf-life, from longer to shorter, was ‘Feizixiao (FXZ)’, ‘Jingganghongnuo (JGHN)’, ‘Huaizhi (HZ)’ and ‘Nuomici (NMC)’, respectively. Then, comparative metabolomics were performed in the pericarp of four Litchi cultivars during browning. Finding results showed that a total of 119 kinds of metabolites were detected in Litchi pericarp, including 30 kinds of primary metabolites, 44 kinds of volatile compounds, 29 kinds of free amino acids and 16 kinds of hydrolytic amino acids. After ANOVA and OPLS-DA, 52 kinds of metabolites were important with predictive VIP > 1 and p
-
6-Benzylaminopurine improves the quality of harvested Litchi fruit
Postharvest Biology and Technology, 2018Co-Authors: Zhang Dandan, Zhengke Zhang, Xuewu Duan, Guoxiang Jiang, Linyan Feng, Yueming JiangAbstract:Abstract 6-Benzylaminopurine (BAP), a synthetic cytokinin, can elicit plant growth and development by stimulating cell division. In this study, the effects of BAP on decay and pericarp browning of harvested Litchi fruit in relation to phenolics and ROS metabolism were investigated. Application of BAP significantly inhibited decay incidence of harvested Litchi, associated with a direct inhibition on Peronophythora Litchii, the major pathogenic fungi. In addition, BAP-treated fruit showed significantly lower pericarp browning, accompanied by reduced PPO activity, increased PAL activity and higher contents of anthocyanin and total phenolic compounds. Moreover, BAP reduced H2O2 accumulation and lipid peroxidation, which may account for browning inhibition to an extent. Furthermore, higher activities of SOD, CAT and APX and DPPH radical scavenging capacity in BAP-treated fruit possibly benefited reducing ROS accumulation and lipid peroxidation. Overall, application of BAP showed great potential to control decay and browning and extend shelf life of harvested Litchi.
-
effect of tea seed oil treatment on browning of Litchi fruit in relation to energy status and metabolism
Postharvest Biology and Technology, 2017Co-Authors: Ze Yun, Zhengke Zhang, Jiabao Wang, Gang Feng, Zhaoyin Gao, Xuequn Shi, Yueming JiangAbstract:Abstract ‘Dadingxiang’ Litchi fruit were treated with 0.1% tea seed oil (TSO) and then stored at 25 °C for up to 8 days to investigate the effects of TSO and possible mechanisms on pericarp browning. The results showed that TSO effectively delayed the development of pericarp browning and the loss of red color in Litchi fruit. TSO treatment markedly maintained membrane integrity as indicated by a lower relative electrical conductivity, which might contribute to delayed fruit senescence. In addition, TSO treatment enhanced the ATP level, energy charge and activities of H + -ATPase and Ca 2+ -ATPase and regulated the expression of four genes related to energy metabolism, including LcAtpB , LcAAC1 , LcAOX1 and LcSnRK2 . These results indicate that the process of browning and senescence in Litchi fruit may be closely associated with energy status via the regulation of energy metabolism-related enzymes and genes. We suggest that TSO treatment is a convenient and safe approach for reducing browning of harvested Litchi fruit.
-
Comparative transcriptome and metabolome provides new insights into the regulatory mechanisms of accelerated senescence in Litchi fruit after cold storage
Scientific Reports, 2016Co-Authors: Ze Yun, Hongxia Qu, Zhengke Zhang, Xuewu Duan, Yunjiang Cheng, Bao Yang, Feng Zhu, Hui Wang, Yueming JiangAbstract:Litchi is a non-climacteric subtropical fruit of high commercial value. The shelf life of Litchi fruit under ambient conditions (AC) is approximately 4-6 days. Post-harvest cold storage prolongs the life of Litchi fruit for up to 30 days with few changes in pericarp browning and total soluble solids. However, the shelf life of Litchi fruits at ambient temperatures after pre-cold storage (PCS) is only 1-2 days. To better understand the mechanisms involved in the rapid fruit senescence induced by pre-cold storage, a transcriptome of Litchi pericarp was constructed to assemble the reference genes, followed by comparative transcriptomic and metabolomic analyses. Results suggested that the senescence of harvested Litchi fruit was likely to be an oxidative process initiated by ABA, including oxidation of lipids, polyphenols and anthocyanins. After cold storage, PCS fruit exhibited energy deficiency, and respiratory burst was elicited through aerobic and anaerobic respiration, which was regulated specifically by an up-regulated calcium signal, G-protein-coupled receptor signalling pathway and small GTPase-mediated signal transduction. The respiratory burst was largely associated with increased production of reactive oxygen species, up-regulated peroxidase activity and initiation of the lipoxygenase pathway, which were closely related to the accelerated senescence of PCS fruit.
Zhaoqi Zhang - One of the best experts on this subject based on the ideXlab platform.
-
antioxidant properties of anthocyanins extracted from Litchi Litchi chinenesis sonn fruit pericarp tissues in relation to their role in the pericarp browning
Food Chemistry, 2007Co-Authors: Xuewu Duan, Xinguo Su, Yueming Jiang, Zhaoqi ZhangAbstract:Abstract Anthocyanins were extracted and purified from Litchi fruit pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on pericarp browning and membrane permeability of harvested Litchi fruit were also evaluated. Anthocyanins from Litchi fruit pericarp strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical-scavenging activity against DPPH radical, superoxide anions and hydroxyl radical. The degradation of deoxyribose by hydroxyl radicals was shown to be inhibited by anthocyanins acting mainly as chelators of iron ions rather than directly scavenging hydroxyl radicals. Anthocyanins were also found to have excellent reducing power. The reducing power of anthocyanins, ascorbic acid and butylated hydroxytoluene all at 100 μg/ml were 3.70, 0.427 and 0.148, respectively, indicating that anthocyanins from Litchi pericarp had a strong electron-donating capacity. Furthermore, application of anthocyanins to harvested Litchi fruit significantly prevented pericarp browning and delayed the increase in membrane permeability. It was therefore suggested that anthocyanins could be beneficial in scavenging free radicals and reducing lipid peroxidation of Litchi fruit pericarp.
-
antioxidant properties of anthocyanins extracted from Litchi Litchi chinenesis sonn fruit pericarp tissues in relation to their role in the pericarp browning
Food Chemistry, 2007Co-Authors: Xuewu Duan, Xinguo Su, Yueming Jiang, Zhaoqi ZhangAbstract:Abstract Anthocyanins were extracted and purified from Litchi fruit pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on pericarp browning and membrane permeability of harvested Litchi fruit were also evaluated. Anthocyanins from Litchi fruit pericarp strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical-scavenging activity against DPPH radical, superoxide anions and hydroxyl radical. The degradation of deoxyribose by hydroxyl radicals was shown to be inhibited by anthocyanins acting mainly as chelators of iron ions rather than directly scavenging hydroxyl radicals. Anthocyanins were also found to have excellent reducing power. The reducing power of anthocyanins, ascorbic acid and butylated hydroxytoluene all at 100 μg/ml were 3.70, 0.427 and 0.148, respectively, indicating that anthocyanins from Litchi pericarp had a strong electron-donating capacity. Furthermore, application of anthocyanins to harvested Litchi fruit significantly prevented pericarp browning and delayed the increase in membrane permeability. It was therefore suggested that anthocyanins could be beneficial in scavenging free radicals and reducing lipid peroxidation of Litchi fruit pericarp.
-
role of peroxidase in anthocyanin degradation in Litchi fruit pericarp
Food Chemistry, 2005Co-Authors: Zhaoqi Zhang, Xuequn Pang, Duan Xuewu, Zuoliang Ji, Yueming JiangAbstract:Abstract Postharvest browning of Litchi fruit pericarp is a major problem, resulting in accelerated shelf life and reduced commercial value of the fruit. The browning was generally thought to be a rapid degradation of red pigments caused by polyphenol oxidase (PPO) and peroxidase (POD). This work is conducted to understand the role of POD in anthocyanin degradation in Litchi pericarp, which is less understood than PPO. POD activity in the pericarp increased consistently with skin browning index during storage of Litchi fruit, but was negatively associated with anthocyanin concentration. Although POD cannot directly oxidize Litchi anthocyanin in the presence of H 2 O 2 in vitro, the anthocyanin content decreased rapidly after the addition of guaiacol solution, which indicated that the anthocyanin degradation by POD exhibited a coupled oxidation mechanism. Furthermore, anthocyanidin, produced by hydrolysis of the purified anthocyanin, could act as a substrate of POD. Thus, enzymatic browning of Litchi fruit pericarp caused by POD may involve an anthocyanase–anthocyanin–phenolic–H 2 O 2 reaction.
-
advances in understanding of enzymatic browning in harvested Litchi fruit
Food Chemistry, 2004Co-Authors: Yueming Jiang, Xuewu Duan, D C Joyce, Zhaoqi ZhangAbstract:Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in international trade. However, harvested Litchi fruit rapidly lose their bright red skin colour. Peel browning of harvested Litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments. This process is associated with enzymatic oxidation of phenolics by polyphenol oxidase (PPO) and/or peroxidase (POD). PRO and POD from Litchi pericarp cannot directly oxidize anthocyanins. Moreover, PPO substrates in the pericarp are not well characterised. Consequently, the roles of PPO and POD in Litchi browning require further investigation. Recently, an anthocyanase catalysing the hydrolysis of sugar moieties from anthocyanin to anthocyanidin has been identified in Litchi peel for the first time. Thus, Litchi enzymatic browning may involve an anthocyanase-anthocyanin-phenolic-PPO reaction. Current research focus is on characterising the properties of the anthocyanase involved in anthocyanin degradation. Associated emphasis is on maintenance of membrane functions in relation to loss of compartmentation between Litchi peel oxidase enzymes and their substrates. (C) 2004 Elsevier Ltd. All rights reserved.
-
purification and structural analysis of anthocyanins from Litchi pericarp
Food Chemistry, 2004Co-Authors: Zhaoqi Zhang, Zuoliang Ji, Pang Xuequn, Chong Yang, Yueming JiangAbstract:Litchi fruit peel anthocyanins were extracted with 0.5 M HCl, and then purified by an Amberlite XAD-7 column and Sephadex LH-20 column chromatography. The major part of the anthocyanins of Litchi pericarp, which (94.3% of total), was obtained. Furthermore, the partially purified anthocyanin was identified as cyanindin-3-rutinoside, with a molecular weight of 595, using HPLC equipped with mass spectrometry. The results corroborate the previous observation of Zhang, Pang, Ji, and Jiang (2001 Food Chemistry, 75, 217–221), who suggested that nonenzymatic degradation of anthocyanins could participate in postharvest browning of Litchi pericarp.