Accumulation of carotenoids and expression of carotenogenic genes in peach fruit

Cao, Shifeng; Liang, Minhua; Shi, Lijun; Shao, Jiarong; Song, Chunbo; Bian, Kun; Chen, Wei; Yang, Ziyi

doi:10.1016/j.foodchem.2016.07.085

Cited by 59 publications

(46 citation statements)

References 31 publications

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“…The expression of Zm PDS displayed an increased trend at a low level during kernel development in both YT16 and YT28. The similar results were also observed in ripening peach fruit (Cao et al ., ). In addition, from 10 DAP to 25 DAP, the transcript levels of Zm PDS still kept a gradual increase but increased rapidly during 25–30 DAP.…”

Section: Resultsmentioning

confidence: 97%

“…From 10 DAP to 30 DAP, the contents of total carotenoids in YT16 and YT28 were increased about 15.38‐ and 28.72‐folds, respectively. Compared with the accumulation of carotenoids during peach fruit development, the kernels of sweetcorn had a much higher rate of carotenoid accumulation (Cao et al ., ). It was found that lutein, zeaxanthin, α‐cryptoxanthin and β‐cryptoxanthin constituted the predominant carotenoids detected in YT16 and YT28.…”

Section: Resultsmentioning

confidence: 97%

“…Similarly, the changes in expression levels of ZEP and CHYB had predominant effect on the changes in violaxanthin content and lutein content during fruit development and ripening in watermelon (Lv et al ., ). The increased expression of upstream genes such as PDS and ZDS caused increased accumulation of total carotenoids during peach fruit ripening (Cao et al ., ). The change in expression level of CRTISO is well correlated with the change in carotenoid content during apple fruit maturing (Ampomah‐Dwamena et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Evaluation of carotenoid biosynthesis, accumulation and antioxidant activities in sweetcorn (Zea mays L.) during kernel development

Liu

JiHua

Yan

et al. 2017

Int J of Food Sci Tech

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Summary To have a better understanding of regulatory mechanism of carotenoid accumulation in sweetcorn (Zea mays L.), we analysed carotenoid profiles, expression patterns of carotenogenic genes and antioxidant activities in two genotypes of sweetcorn during kernel development. The results suggested that the expression of carotenogenic genes played an essential role in carotenoid accumulation and higher expression levels of carotenogenic genes obviously led to higher levels of total carotenoids. It was found that the expression of upstream genes (ZmPDS, ZmZDS and ZmCRTISO) had major influence on the content of total carotenoid during kernel development. The accumulation of lycopene was closely related to the coordination of upstream and downstream genes. The expression of ZmHYD and ZmZEP was influential on zeaxanthin accumulation, which was also influenced by the rate of ZmCHYB/ZmCHYE. Expression levels of ZmCHYE were still stable in order for α‐xanthophylls largely accumulated during kernel development. Lutein, zeaxanthin, α‐cryptoxanthin and β‐cryptoxanthin constituted the predominant carotenoids in sweetcorn. Two essential stages for carotenoid accumulation were found in sweetcorn during kernel development.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Evaluation of carotenoid biosynthesis, accumulation and antioxidant activities in sweetcorn (Zea mays L.) during kernel development

Liu

JiHua

Yan

et al. 2017

Int J of Food Sci Tech

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show abstract

“…Therefore, it is not easy to speculate on enzyme levels based on limited differences in expression levels. However, the possibility that higher carotenoid accumulation could be related, at least in part, to higher expression of carotenoid metabolic genes has been recently re‐evaluated …”

Section: Introductionmentioning

confidence: 99%

Carotenoid cleavage in chromoplasts of white and yellow‐fleshed peach varieties

Giberti

Giovannini²,

Forlani

2018

J Sci Food Agric

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Background In peach fruit, carotenoid accumulation in the mesocarp causes the difference between yellow and white genotypes. The latter are generally characterized by a peculiar and more intense aroma, because of higher release of volatiles deriving from dioxygenase‐catalysed breakdown of the tetraterpene skeleton. The rate of carotenoid oxidation was investigated in peach (Prunus persica L.) fruits harvested at various stages of development. Two couples of white and yellow‐fleshed isogenic varieties and an ancestral white‐fleshed genotype were analysed, which had previously shown to differ in Carotenoid Cleavage Dioxygenase 4 allelic composition resulting in various combinations of putatively active/inactive proteins. Results Carotenoid bleaching activity was localized in the insoluble fraction of fruit flesh chromoplasts. Higher rates of trans‐β‐apo‐8′‐carotenal than β‐carotene bleaching suggest that the first cleavage reaction is the rate‐limiting step. Consistently, HPLC analysis did not show the appearance of coloured intermediates in reaction mixtures. High levels of substrate breakdown were found during the initial phases of fruit development in all genotypes examined, whereas significant differences were evident during the second exponential growth phase and ripening onset. Also, the ratio of carotene versus carotenale utilization varied significantly. Conclusion Pattern comparison among activity levels measured in vitro on chromoplast enriched fractions suggests that cleavage enzyme(s) other than Carotenoid Cleavage Dioxygenase 4 play a significant role in carotenoid breakdown during fruit development and ripening. © 2018 Society of Chemical Industry

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“…Consumption of peach also provides a potential protection against various chronic diseases by scavenging the reactive oxygen species in human blood plasma with the antioxidants present in the fruit (Tsantili et al, 2010). The fruits also contain polyamines, γ-aminobutyric acid (GABA), and proline (Cao et al, 2016). GABA is an important amino acid as it is related to learning and memory, stroke and neurodegenerative diseases; relieving anxiety, sedation, anticonvulsant, and muscle relaxation functions (Krogsgaard-Larsen, 1989; Mody et al, 1994;Oh and Oh, 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

Jung¹,

Kim²,

Seo³

et al. 2017

ijSciences

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Many studies have been carried out to enhance the quality characteristics of beer, one of the most famous alcoholic beverages in the world. Objective of the present study was to investigate the quality characteristics and antioxidant potential of beer after addition of peach fruits of two cultivars, Cheonhong and Kanoiwa Hakuto. Chemical characteristics such as pH, titratable acidity and alcohol concentration; color values; 1,1-diphenly-2-picrylhydrazyl (DPPH) radical scavenging activities; total phenolic contents and sensory characteristics of different beer samples were evaluated. The pH value of the control sample (4.09) was significantly (p<0.05) higher than those of the peach beer samples which ranged from 3.81 to 4.00. The alcohol concentration and DPPH radical scavenging potential of peach beer were not significantly (p>0.05) influenced by the addition of the fruits compared to the control sample (4.0%). The total phenolic content and overall acceptability of most of the beer samples were significantly (p<0.05) increased with the addition of the fruits. The results of the present study suggested that quality characteristics and total phenolic content of beer can be enhanced by addition of peach fruits.

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Accumulation of carotenoids and expression of carotenogenic genes in peach fruit

Cited by 59 publications

References 31 publications

Evaluation of carotenoid biosynthesis, accumulation and antioxidant activities in sweetcorn (Zea mays L.) during kernel development

Evaluation of carotenoid biosynthesis, accumulation and antioxidant activities in sweetcorn (Zea mays L.) during kernel development

Carotenoid cleavage in chromoplasts of white and yellow‐fleshed peach varieties

Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

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