Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of fruit

Qian, Dawei; Chen, Jinlong; Lai, Chang-Jiang-Sheng; Kang, Liping; Xiao, Sa; Song, Jian-Fang; Xie, Junbo; Huang, Luqi

doi:10.1016/j.fitote.2020.104543

Cited by 20 publications

(9 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, the watercore pulp anaerobic respiration, and the content of ethanol and acetaldehyde increased significantly. Most L-type amino acids have a bitter taste, among which phenylalanine and tryptophan have the strongest bitter taste [ 26 ]. In addition, all alkaloids have the characteristics of a bitter taste.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Liu¹,

Fan²,

Liu³

et al. 2021

IJMS

View full text Add to dashboard Cite

Watercore is a physiological disorder that commonly occurs in sand pear cultivars. The typical symptom of watercore tissue is transparency, and it is often accompanied by browning, breakdown and a bitter taste during fruit ripening. To better understand the molecular mechanisms of watercore affecting fruit quality, this study performed transcriptome and metabolome analyses on watercore pulp from “Akibae” fruit 125 days after flowering. The present study found that the “Akibae” pear watercore pulp contained higher sorbitol and sucrose than healthy fruit. Moreover, the structure of the cell wall was destroyed, and the content of pectin, cellulose and hemicellulose was significantly decreased. In addition, the content of ethanol and acetaldehyde was significantly increased, and the content of polyphenol was significantly decreased. Watercore induced up-regulated expression levels of sorbitol synthesis-related (sorbitol-6-phosphate dehydrogenase, S6PDH) and sucrose synthesis-related genes (sucrose synthesis, SS), whereas it inhibited the expression of sorbitol decomposition-related genes (sorbitol dehydrogenase, SDH) and sorbitol transport genes (sorbitol transporter, SOT). Watercore also strongly induced increased expression levels of cell wall-degrading enzymes (polygalactosidase, PG; ellulase, CX; pectin methylesterase, PME), as well as ethanol synthesis-related (alcohol dehydrogenase, ADH), acetaldehyde synthesis-related (pyruvate decarboxylase, PDC) and polyphenol decomposition-related genes (polyphenol oxidase, PPO). Moreover, the genes that are involved in ethylene (1-aminocyclopropane- 1-carboxylate oxidase, ACO; 1-aminocyclopropane- 1-carboxylate synthase, ACS) and abscisic acid (short-chain alcohol dehydrogenase, SDR; aldehyde oxidase, AAO) synthesis were significantly up-regulated. In addition, the bitter tasting amino acids, alkaloids and polyphenols were significantly increased in watercore tissue. Above all, these findings suggested that the metabolic disorder of sorbitol and sucrose can lead to an increase in plant hormones (abscisic acid and ethylene) and anaerobic respiration, resulting in aggravated fruit rot and the formation of bitter substances.

show abstract

Section: Discussionmentioning

confidence: 99%

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Liu¹,

Fan²,

Liu³

et al. 2021

IJMS

View full text Add to dashboard Cite

show abstract

“…One of the most important components are polysaccharides, which has been proved to have a large variety of bioactivities, such as protection against irradiation injury (Li et al, 2007), antivirus (Wang, Hu, et al., 2010), antioxidant activity (Liang et al., 2011), hypoglycemic effect (Zhu et al., 2013), modulating immune response (Ding et al., 2019), and as novel candidate prebiotic (Zhou et al., 2018). The composition of other bioactive components derived from goji berry fruits, like the widely distributed carotenoids, polyphenols, dicaffeoyl polyamine derivatives, ascorbic acid derivatives, and fatty acids have been studied in depth (Huang et al., 2019; Li et al., 2019; Pedro et al., 2019; Qian et al., 2020; Wang et al., 2010; Zhang et al., 2016; Zhao et al., 2020; Zhou et al., 2017). Given the great health‐enhancing effect, there has been a growing trend in the consumption of goji berry fruits and their products.…”

Section: Introductionmentioning

confidence: 99%

“…dicaffeoyl polyamine derivatives, ascorbic acid derivatives, and fatty acids have been studied in depth (Huang et al, 2019;Li et al, 2019;Pedro et al, 2019;Qian et al, 2020;Zhang et al, 2016;Zhao et al, 2020;Zhou et al, 2017). Given the great health-enhancing effect, there has been a growing trend in the consumption of goji berry fruits and their products.…”

mentioning

confidence: 99%

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

To study the effect of lactic acid fermentation of goji berry juice on the antioxidant activity and metabolism of sugars, organic acids, and amino acids, four different lactic acid bacteria were adopted in the fermentation and metabolites were analyzed. Results showed that all strains could grow well in goji berry juice and Lactobacillus brevis showed much better growth rate. Malic acid, was significantly metabolized by all bacteria. Lactic acid was detected as the most produced acidic metabolite during the fermentation, especially by Lactobacillus plantarum. In addition, inoculated with lactic acid bacteria could increase the content of biogenic amines and decrease the content of amino acids. Moreover, a significant increase of total polyphenol and antioxidant activity was found by inoculation with Lactobacillus acidophilus. Fermentation could lead to the goji berry juice more darkness, redness, yellowness, and saturation, which was more evident in L. acidophilus and L. plantarum fermented samples. Practical applications Goji (Lycium barbarum) has been cultivated in large scale with more than 200,000 t annual yield of its berry in China. However, a small percentage of them has been used for industrial processing. In the present study, four strains of lactic acid bacteria were used to ferment goji berry juice, and their growth and effect on the quality of the juice were compared. Our results will provide useful information for the development of new goji berry processing products.

show abstract

“…Lyciamarspermidines A-C (98-100) and lyciamarspermines A and B (101 and 102), isolated from the goji belonging to the genus Lycium, are glycosylated dicaffeoylpolyamine alkaloids and contribute to the fruit's bitterness. 107 (106) were obtained from the medicinal plant Capparis spinosa roots. 108,109 Cadabicine (105), the geometric isomer of 103, was isolated from the stem bark of another herb Cadaba farinosa.…”

Section: Natural Product Reports Reviewmentioning

confidence: 99%

Polyamine-containing natural products: structure, bioactivity, and biosynthesis

Long,

Zhou,

Zhou

et al. 2024

Nat. Prod. Rep.

View full text Add to dashboard Cite

show abstract

Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of fruit

Cited by 20 publications

References 18 publications

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Polyamine-containing natural products: structure, bioactivity, and biosynthesis

Contact Info

Product

Resources

About