Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit.During the ripening process of tomato fruit,flavor and aroma metabolites,col...Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit.During the ripening process of tomato fruit,flavor and aroma metabolites,color,texture and plant hormones undergo significant changes.However,low temperatures delayed the ripening process of tomato fruit,inhibiting flavor compounds and ethylene production.Metabolomics and transcriptomics analyses of tomato fruit stored under low temperature(LT,5°C)and room temperature(RT,25°C)were carried out to investigate the effects of storage temperature on the physiological changes in tomato fruit after harvest.The results of transcriptomics changes revealed that the differentially expressed genes(DEGs)involved in tomato fruit ripening,including several kinds of transcription factors(TFs)(TCP,WRKY,MYB and bZIP),enzymes involved in cell wall metabolism[beta-galactosidase(β-GAL),pectinesterase(PE)and pectate lyase(PL),cellulose and cellulose synthase(CESA)],enzymes associated with fruit flavor and aroma[acetyltransferase(AT),malic enzyme(ME),lipoxygenase(LOX),aldehyde dehydrogenase(ALDH),alcohol dehydrogenase(ADH)and hexokinase(HK)],genes associated with heat stress protein 70 and genes involved in the production of plant hormones such as Ethylene responsive factor 1(ERF1),Auxin/indoleacetic acids protein(AUX/IAA),gibberellin regulated protein.Based on the above results,we constructed a regulatory network model of the effects of different temperatures during the fruit ripening process.According to the analysis of the metabolomics results,it was found that the contents of many metabolites in tomato fruit were greatly affected by storage temperature,including,organic acids(L-tartaric acid,a-hydroxyisobutyric acid and 4-acetamidobutyric acid),sugars(melezitose,beta-Dlactose,D-sedoheptulose 7-phosphate,2-deoxyribose 1-phosphate and raffinose)and phenols(coniferin,curcumin and feruloylputrescine).This study revealed the effects of storage temperature on postharvest tomato fruit and provided a basis for further understanding of the molecular biology and biochemistry of fruit ripening.展开更多
Tomato fruit are sensitive to chilling injury(CI)during cold storage.Several factors have been discovered to be involved in chilling injury of tomato fruit.Plant hormones play an important regulatory role,however,the ...Tomato fruit are sensitive to chilling injury(CI)during cold storage.Several factors have been discovered to be involved in chilling injury of tomato fruit.Plant hormones play an important regulatory role,however,the relationship between chilling injury and N6-methyladenosine(m^(6)A)methylation of transcripts in plant hormone pathways has not been reported yet.In order to clarify the complex regulatory mechanism of m^(6)A methylation on chilling injury in tomato fruit,Nanopore direct RNA sequencing was employed.A large number of enzymes and transcription factors were found to be involved in the regulation process of fruit chilling injury,which were associated with plant hormone,such as 1-aminocyclopropane 1-carboxylate synthase(ACS),aspartate aminotransferase(AST),auxin response factor(ARF2),ethylene response factor 2(ERF2),gibberellin 20-oxidase-3(GA20ox)and jasmonic acid(JA).By conjoint analysis of the differential expression transcripts related to chilling injury andm^(6)Amethylation differential expression transcripts 41 differential expression transcripts were identified involved in chilling injury including 1-aminocyclopropane-1-carboxylate oxidase(ACO)and pectinesterase(PE)were down-regulated and heat shock cognate 70 kD protein 2(cpHSC70),HSP70-binding protein(HspBP)and salicylic acid-binding protein 2(SABP2)were up-regulated.Our results will provide a deeper understanding for chilling injury regulatory mechanism and post-harvest cold storage of tomato fruit.展开更多
Yeast protein is a kind of yeast-source high-quality complete protein.The coexistence of bioactive molecules with yeast protein may influence its physicochemical property.This study discussed the interaction mechanism...Yeast protein is a kind of yeast-source high-quality complete protein.The coexistence of bioactive molecules with yeast protein may influence its physicochemical property.This study discussed the interaction mechanism of yeast protein with two bioactive molecules,the hydrophobic curcumin and the hydrophilic epigallocatechin gallate(EGCG).Results indicated that curcumin and EGCG could interact with yeast protein with different binding stoichiometric numbers(0.8109±0.0695 and 2.7248±0.2422)and binding constants((3.8152±0.0078)×10^(4) and(1.1875±0.0440)×10^(5)),respectively.Both EGCG and curcumin decreased theα-helix content while increased theβ-sheet proportion,and co-binding remarkably reduced theα-helix proportion relative to the single ligand binding.The co-binding of these two compounds decreased the association extent of the yeast protein,which in turn reduced the diameter of yeast protein-EGCG-curcumin complex.The binding of EGCG with yeast protein improved the thermal stability of curcumin.Moreover,the co-binding improved the emulsification stability of yeast protein,and curcumin exhibited a more remarkable effect in improving the foamability.This work provides a theoretical basis for clarifying the interaction mechanisms of hydrophobic/hydrophilic molecules with yeast protein,and extends the potential applications of the novel fungus protein sources for food function enhancement and bioactive molecule stabilization.展开更多
基金supported by the Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences(Grant No.202016)the Special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences(Grant Nos.20210437,20210402 and 20200427)+4 种基金the Collaborative innovation center of Beijing Academy of Agricultural and Forestry Sciences(Grant No.201915)Special innovation ability construction fund of Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences(Grant No.2020112)the National Natural Science Foundation of China(Grant Nos.31772022 and 32072284)the China Agriculture Research System of MOF and MARA(Grant No.CARS-23)Beijing Municipal Science and Technology Commission(Grant Nos.Z191100008619004,Z191100004019010 and Z181100009618033)。
文摘Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit.During the ripening process of tomato fruit,flavor and aroma metabolites,color,texture and plant hormones undergo significant changes.However,low temperatures delayed the ripening process of tomato fruit,inhibiting flavor compounds and ethylene production.Metabolomics and transcriptomics analyses of tomato fruit stored under low temperature(LT,5°C)and room temperature(RT,25°C)were carried out to investigate the effects of storage temperature on the physiological changes in tomato fruit after harvest.The results of transcriptomics changes revealed that the differentially expressed genes(DEGs)involved in tomato fruit ripening,including several kinds of transcription factors(TFs)(TCP,WRKY,MYB and bZIP),enzymes involved in cell wall metabolism[beta-galactosidase(β-GAL),pectinesterase(PE)and pectate lyase(PL),cellulose and cellulose synthase(CESA)],enzymes associated with fruit flavor and aroma[acetyltransferase(AT),malic enzyme(ME),lipoxygenase(LOX),aldehyde dehydrogenase(ALDH),alcohol dehydrogenase(ADH)and hexokinase(HK)],genes associated with heat stress protein 70 and genes involved in the production of plant hormones such as Ethylene responsive factor 1(ERF1),Auxin/indoleacetic acids protein(AUX/IAA),gibberellin regulated protein.Based on the above results,we constructed a regulatory network model of the effects of different temperatures during the fruit ripening process.According to the analysis of the metabolomics results,it was found that the contents of many metabolites in tomato fruit were greatly affected by storage temperature,including,organic acids(L-tartaric acid,a-hydroxyisobutyric acid and 4-acetamidobutyric acid),sugars(melezitose,beta-Dlactose,D-sedoheptulose 7-phosphate,2-deoxyribose 1-phosphate and raffinose)and phenols(coniferin,curcumin and feruloylputrescine).This study revealed the effects of storage temperature on postharvest tomato fruit and provided a basis for further understanding of the molecular biology and biochemistry of fruit ripening.
基金supported by grants from the National Natural Science Foundation of China(Grant Nos.31772022,32072284 and 31501544)the Special Innovation Ability Construction Fund of Beijing Academy of Agricultural and Forestry Sciences(Grant Nos.20200427 and 20210437)+4 种基金Science and Technology Planning Project of Tianjin City(Grant No.19YFSLQY00100)the Beijing Municipal Science and Technology Commission(Grant Nos.Z191100008619004 and Z191100004019010)Supported by China Agriculture Research System of MOF and MARA,collaborative innovation center of Beijing Academy of Agricultural and Forestry Sciences(Grant No.201915)the Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences(Grant No.202016)the key scientific research projects of colleges and universities in Henan Province(Grant No.20A550014)。
文摘Tomato fruit are sensitive to chilling injury(CI)during cold storage.Several factors have been discovered to be involved in chilling injury of tomato fruit.Plant hormones play an important regulatory role,however,the relationship between chilling injury and N6-methyladenosine(m^(6)A)methylation of transcripts in plant hormone pathways has not been reported yet.In order to clarify the complex regulatory mechanism of m^(6)A methylation on chilling injury in tomato fruit,Nanopore direct RNA sequencing was employed.A large number of enzymes and transcription factors were found to be involved in the regulation process of fruit chilling injury,which were associated with plant hormone,such as 1-aminocyclopropane 1-carboxylate synthase(ACS),aspartate aminotransferase(AST),auxin response factor(ARF2),ethylene response factor 2(ERF2),gibberellin 20-oxidase-3(GA20ox)and jasmonic acid(JA).By conjoint analysis of the differential expression transcripts related to chilling injury andm^(6)Amethylation differential expression transcripts 41 differential expression transcripts were identified involved in chilling injury including 1-aminocyclopropane-1-carboxylate oxidase(ACO)and pectinesterase(PE)were down-regulated and heat shock cognate 70 kD protein 2(cpHSC70),HSP70-binding protein(HspBP)and salicylic acid-binding protein 2(SABP2)were up-regulated.Our results will provide a deeper understanding for chilling injury regulatory mechanism and post-harvest cold storage of tomato fruit.
基金This work was supported by the Natural Science Foundation of Tianjin City,China(No.20JCYBJC00020)the National Natural Science Foundation of China(No.31972067)+2 种基金the Beijing Outstanding Young Scientist Program(BJJWZYJH01201910011025)the fund from Key Technology of Biological Manufacturing of Yeast Products with Salt reduction and Flavor Enhancement(No.2020ZYYD028)the Project Program of Key Laboratory of Tianjin Key Laboratory of Food Quality and Health,China(No.TJS202203).
文摘Yeast protein is a kind of yeast-source high-quality complete protein.The coexistence of bioactive molecules with yeast protein may influence its physicochemical property.This study discussed the interaction mechanism of yeast protein with two bioactive molecules,the hydrophobic curcumin and the hydrophilic epigallocatechin gallate(EGCG).Results indicated that curcumin and EGCG could interact with yeast protein with different binding stoichiometric numbers(0.8109±0.0695 and 2.7248±0.2422)and binding constants((3.8152±0.0078)×10^(4) and(1.1875±0.0440)×10^(5)),respectively.Both EGCG and curcumin decreased theα-helix content while increased theβ-sheet proportion,and co-binding remarkably reduced theα-helix proportion relative to the single ligand binding.The co-binding of these two compounds decreased the association extent of the yeast protein,which in turn reduced the diameter of yeast protein-EGCG-curcumin complex.The binding of EGCG with yeast protein improved the thermal stability of curcumin.Moreover,the co-binding improved the emulsification stability of yeast protein,and curcumin exhibited a more remarkable effect in improving the foamability.This work provides a theoretical basis for clarifying the interaction mechanisms of hydrophobic/hydrophilic molecules with yeast protein,and extends the potential applications of the novel fungus protein sources for food function enhancement and bioactive molecule stabilization.
