Fatty acid metabolic flux and lipid peroxidation homeostasis maintain the biomembrane stability to improve citrus fruit storage performance

He, Yuan; Li, Zhuoran; Tan, Feng-Quan; Hai, Liu; Zhu, Min; Yang, Hong-Chang; Bi, Guanglin; Wan, Hu; Wang, Jinqiu; Xu, Rangwei; Wen, Weiwei; Zeng, Yunliu; Xu, Juan; Guo, Wen‐Wu; Xue, Shaowu; Cheng, Yunjiang; Deng, Xiuxin

doi:10.1016/j.foodchem.2019.04.009

Cited by 40 publications

(19 citation statements)

References 39 publications

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“…The MDA content of A. alternata in the treatment group was significantly higher than that in the control group, which indicating that the degree of lipid peroxidation in the experimental group always maintained at a high level, which further confirmed the destruction of A. alternata cell membrane in the treatment group [35]. Superoxide dismutase (SOD) and peroxidase (POD) was the enzymatic antioxidants, which can offset the oxidative damage caused by reactive oxygen species (ROS) [32]. SOD activity in the treatment group increased significantly after 3 h, suggesting that A. alternata responded to the stress of exposure to the fermentation broth by increasing the activity of stress-related enzymes, such as SOD [36].…”

Section: Discussionmentioning

confidence: 67%

“…Malondialdehyde (MDA) can be used as an indicator of lipid peroxidation, which can indicate the stability of a biofilm [32], loss of membrane integrity leading to decompartmentation of enzymes and substratesit [33], it can also be used to measure the stress resistance of fungi [34]. The MDA content of A. alternata in the treatment group was significantly higher than that in the control group, which indicating that the degree of lipid peroxidation in the experimental group always maintained at a high level, which further confirmed the destruction of A. alternata cell membrane in the treatment group [35].…”

Section: Discussionmentioning

confidence: 99%

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Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Sun

et al. 2021

Biotechnology & Biotechnological Equipment

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The study was focussed on the inhibitory mechanism associated with the ability of an endophytic bacterium -Bacillus altitudinis Q7, obtained from Ginkgo biloba, to inhibit the growth of Alternaria alternata in vitro. A fungus, identified as Alternaria alternata was isolated from the rotten part of an apple. One of the endophytes was identified as Bacillus altitudinis Q7. Effect of Bacillus altitudinis Q7 on Alternaria alternata was characterized by measuring membrane permeability and lipid peroxidation. Antioxidant enzymes in Alternaria alternata were determined before and after exposure to Bacillus altitudinis Q7. Results indicated that cell membranes in Alternaria alternata were damaged, lipid peroxidation was enhanced, and superoxide dismutase, peroxidase, and polyphenol oxidase were significantly inhibited. Content of lipopeptides produced by Bacillus altitudinis Q7 was higher than other metabolites. The FTIR spectra revealed that the prepared antibacterial lipopeptides is a cyclic lipopeptides. The effect of lipopeptides produced by Bacillus altitudinis Q7 at 2 mg/mL against Alternaria alternata in vitro reached 83.2%. The lipopeptide-treated group showed the same trend as Q7 fermentation broth in inhibition mode of action. Moreover, the utilization of proteins and sugars during culturing of Alternaria alternata decreased when adding lipopeptides to the growth medium. Bacillus altitudinis Q7 from Ginkgo biloba significantly inhibited the growth of Alternaria alternata and is a very promising biocontrol strain against Alternaria alternata. The study of endophytic bacteria and its metabolites is being done to identify biological control alternatives. The results provide a theoretical basis for understanding their antagonistic properties.

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Section: Discussionmentioning

confidence: 67%

Section: Discussionmentioning

confidence: 99%

Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Sun

et al. 2021

Biotechnology & Biotechnological Equipment

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“…On the other hand, MDA is the by-product of the lipid peroxidation process that occurs when reactive oxygen species (ROS) are exceeded in plant cells. This primary injury has been associated with withdrawal of electrons from membrane lipids, leading to membrane structure breakdown and high production of MDA (He et al, 2019). Pongprasert et al (2011) confirmed that UV-C decreases MDA production in banana peel.…”

Section: Discussionmentioning

confidence: 71%

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

Phonyiam

Ohara

Kondo

et al. 2021

Front. Sustain. Food Syst.

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Green mold caused by Penicillium digitatum is an important factor limiting the shelf life of mandarin fruit. In this study, the effect of ultraviolet-C (UV-C) irradiation on cellular structure, endogenous jasmonic acid (JA), and development of P. digitatum in satsuma mandarin fruit was investigated. UV-C treatments included 0 (untreated control), 3, and 10 kJ m−2 or the exposure time of 0, 1.18, and 4.52 min, respectively. The UV-C dose of 10 kJ m−2 significantly reduced the development of P. digitatum both in vitro and in vivo, resulting in the maintenance of the cellular structure of the albedo tissue. The production of malondialdehyde (MDA) was decreased upon UV-C treatment of 10 kJ m−2. The concentration of JA increased in the treatment of 10 kJ m−2 compared to the treatment of 3 kJ m−2 and the control. UV-C irradiation increased total phenolic and total flavonoid concentrations and DPPH radical scavenging capacity. These results suggest that UV-C at 10 kJ m−2 has a potential to control green mold caused by P. digitatum, maintain cellular structure, stimulate the accumulation of JA, and induce biochemical compounds in satsuma mandarin.

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“…Recently, Vazquez-Hernandez et al [ 41 ] reported that high CO 2 treatment alleviated the cell ultrastructure damage by increasing the unsaturation of 18-carbon fatty acids, unsaturation lipid ratio, and index of unsaturated fatty acids and, therefore, reduced lipid oxidative damage in table grapes during long-term cold storage. In addition, higher unsaturation of membrane lipids played an important role in maintaining the citrus fruit quality and in inhibiting litchi pericarp browning [ 42 , 43 ]. Recent investigations in bell peppers provided evidence about involvement of cell membrane lipids in the chilling injury process.…”

Section: Discussionmentioning

confidence: 99%

Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

Liu

Chen

et al. 2020

Foods

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Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.

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Fatty acid metabolic flux and lipid peroxidation homeostasis maintain the biomembrane stability to improve citrus fruit storage performance

Cited by 40 publications

References 39 publications

Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

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