Genome-wide transcriptome profiling reveals novel insights into Luffa cylindrica browning

Xia, Chen; Tan, Taiming; Xu, Changcheng; Huang, Shuping; Tan, Jie; Zhang, Min; Wang, Chunli; Xie, Conghua

doi:10.1016/j.bbrc.2015.06.093

Cited by 12 publications

(14 citation statements)

References 34 publications

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“…In addition to identifying genes or proteins, we also analyzed the associated GO terms and potential roles in metabolic pathways. Combining our data regarding Unigenes expressed in fresh-cut luffa fruits with the results of a previous transcriptomic study of the same luffa variety reveals that luffa fruits may be a useful source of abundant genes [ 40 ]. The current study represents the first attempt at applying Illumina paired-end sequencing technology to investigate the changes in the transcriptome during the browning of fresh-cut luffa fruits.…”

Section: Discussionmentioning

confidence: 58%

“…Transcriptome profiles of different luffa cultivars showed that the expression levels of PPO POD and PAL genes related with browning in XTR05 (browning sensitive) were significantly higher than that in YLB05 (browning resistant) [ 40 ]. In this study, we also identified three PPO genes, one POD gene and two PAL genes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1–6 h).…”

Section: Discussionmentioning

confidence: 99%

“…We also observed the differential expression of other Unigenes, such as Unigene0019122, Unigene0003760, and Unigene0031055, which were predicted to encode an ethylene-responsive transcription factor ERF109-like protein, an abscisic acid receptor PYL8-like protein, and gibberellin 2-oxidase, respectively ( Table 2 ). These Unigenes may contribute to the browning of fruits and vegetables [ 40 , 75 , 76 ]. However, their potential effects on the browning of fresh-cut luffa fruits will need to be confirmed in future studies.…”

Section: Discussionmentioning

confidence: 99%

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De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

et al. 2017

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Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar ‘Fusi-3’. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1–6 h). Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD) identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism.

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Section: Discussionmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

et al. 2017

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“…Browning is a great challenge to production and consumption of fruits and vegetables worldwide. Non‐enzymatic browning, which includes a wide number of reactions such as Maillard reaction, caramelization, polymerization of polyphenols, as well as oxidation of vitamin C, is one of the predominant determinants of browning in fruits and vegetables . Compared to control [non‐enzymatic browning index (NEBI) = 0.96], both CH and DHPM processing could effectively suppress non‐enzymatic browning reactions (Table ), with NEBI ranging from 0.52 to 0.89.…”

Section: Resultsmentioning

confidence: 92%

“…Non-enzymatic browning, which includes a wide number of reactions such as Maillard reaction, caramelization, polymerization of polyphenols, as well as oxidation of vitamin C, is one of the predominant determinants of browning in fruits and vegetables. 42 Compared to control [non-enzymatic browning index (NEBI) = 0.96], both CH and DHPM processing could effectively suppress non-enzymatic browning reactions (Table 2), with NEBI ranging from 0.52 to 0.89. All of the samples processed by DHPM with different pressure and passing numbers revealed lower NEBI than that of CH except for 20 MPa for one pass.…”

Section: Non-enzymatic Browning Index (Nebi)mentioning

confidence: 99%

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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Comparative transcriptome analysis identifies genes involved in the regulation of the pollen cytoskeleton in a genic male sterile wheat line

et al. 2018

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Genome-wide transcriptome profiling reveals novel insights into Luffa cylindrica browning

Cited by 12 publications

References 34 publications

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Comparative transcriptome analysis identifies genes involved in the regulation of the pollen cytoskeleton in a genic male sterile wheat line

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