Effects of Esterified Lactoferrin and Lactoferrin on Control of Postharvest Blue Mold of Apple Fruit and Their Possible Mechanisms of Action

Wang, Jie; Shi, Xugen; Wang, Hongyan; Xia, Xiaoming; Wang, Kaiyun

doi:10.1021/jf300483v

Cited by 12 publications

(6 citation statements)

References 35 publications

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“…The inhibitory effect of YC1 on spore germination of P. expansum was assessed in potato dextrose broth (PDB) using the method described by Wang et al (2012). Aliquots (100 ll) of a condial suspension of P. expansum (1 9 10 7 spores/ml) were transferred to 15 ml glass tubes containing 5.0 ml PDB.…”

Section: Inhibition Of Spore Germinationmentioning

confidence: 99%

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

Yan

Wilson³

et al. 2015

Antonie van Leeuwenhoek

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Cold-adapted yeasts were isolated from soil samples collected in Tibet and evaluated as potential biocontrol agents against blue mold (Penicillium expansum) of pear fruit in cold storage. YC1, an isolate identified as Rhodotorula mucilaginosa, was found to exhibit the greatest biocontrol activity among the different isolates that were screened. A washed cell suspension of YC1 exhibited the best biocontrol activity among three different preparations that were used in the current study. A concentration of 10(8) cells/ml reduced the incidence of decay to 35 %, compared to the control where decay incidence was 100 %. A higher intracellular level of trehalose and a higher proportion of polyunsaturated acids present in YC1, was associated with increased the tolerance of this strain to low temperatures, relative to the other strains that were evaluated. The increased tolerance to low temperature allowed the YC1 strain of yeast to more effectively compete for nutrients and space in wounded pear fruit that had been inoculated with spores of P. expansum and placed in cold storage. The present study demonstrated the ability to select cold-adapted yeasts from cold climates and use them as biocontrol agents of postharvest diseases of fruit placed in cold storage.

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Section: Inhibition Of Spore Germinationmentioning

confidence: 99%

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

Yan

Wilson³

et al. 2015

Antonie van Leeuwenhoek

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“…As important pathogenesis-related (PR) proteins, chitinase and β -1,3-glucanase are able to degrade fungal cell wall composed of chitin and β -glucan, which exhibit antifungal properties including delaying growth of hyphae and spore germination as well as decreasing the incidence of pathogen infection [47]. Similarly, elicitor or pathogen also could induce a significant increase in chitinase and β -1,3-glucanase activities in plants [13, 26, 27]. …”

Section: Discussionmentioning

confidence: 99%

“…The amount of cinnamic acid produced was taken as a measure of enzyme activity using an increase in the absorbance of 0.01 at 290 nm. POD activity was determined using guaiacol as substrate [27]. The reaction mixture containing 0.5 mL supernatant preparation and 1.5 mL guaiacol (10 mM, in 100 mM sodium phosphate buffer, pH 6.8) was incubated for 30 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Induction of Resistance Mediated by an Attenuated Strain ofValsa malivar.maliUsing Pathogen-Apple Callus Interaction System

Zhang

Wang

Yong

et al. 2014

The Scientific World Journal

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To study the induced resistance in apple against Valsa mali var. mali (Vmm), a Vmm–apple callus interaction system was developed to evaluate the induced resistance of an attenuated Vmm strain LXS081501 against further infection by a virulent Vmm strain LXS080601. The infection index was up to 97.32 for apple calli inoculated with LXS080601 alone at 15 days after inoculation whereas it was only 41.84 for calli pretreated with LXS081501 followed by LXS080601 inoculation. In addition, the maximum levels of free proline, soluble sugar, and protein in calli treated with LXS081501 plus LXS080601 were 2.14 to 3.47 times higher than controls and 1.42 to 1.75 times higher than LXS080601 treatment. The activities of defense-related enzymes such as phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), and catalase (CAT) as well as β-1,3-glucanase and chitinase in apple calli inoculated with LXS080601 alone or LXS081501 plus LXS080601 increased significantly 24 hai and peaked from 48 to 120 hpi. However, in the latter treatment, the maximum enzyme activities were much higher and the activities always maintained much higher levels than control during the experimental period. These results suggested the roles of osmotic adjustment substances and defense-related enzymes in induced resistance.

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“…The positive charge surface of a protein was then able to act on the negatively charged cell membrane in order to play a role in inhibiting the growth of bacteria [ 9 , 12 ]. Wang et al [ 13 ] found that lactoferrin, after esterification, carried positive charges and had a direct fungitoxic property against the pathogens of blue mold in apple fruit. Sitohy et al [ 9 ] found that esterified legume proteins had a good inhibitory effect on Gram-positive and Gram-negative bacteria due to the presence of static electricity.…”

Section: Introductionmentioning

confidence: 99%

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Wang

Yi²,

et al. 2023

Molecules

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Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.

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Effects of Esterified Lactoferrin and Lactoferrin on Control of Postharvest Blue Mold of Apple Fruit and Their Possible Mechanisms of Action

Cited by 12 publications

References 35 publications

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

Induction of Resistance Mediated by an Attenuated Strain ofValsa malivar.maliUsing Pathogen-Apple Callus Interaction System

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

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