Histochemical observations and gene expression changes related to internal browning in tuberous roots of sweet potato (Ipomea batatas)

Fukuoka, Nobuyuki; Miyata, Masahiro; Hamada, Tatsuro; Takeshita, Eishin

doi:10.1016/j.plantsci.2018.07.004

Cited by 14 publications

(5 citation statements)

References 34 publications

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“…On addition, according to our findings on the types of phenols present (Table 2), the methanol extract from maca leaves exhibited a wide variety of phenols than the maca roots. Fukuoka et al, (2018) also reported that total phenolic content of leaves from sweet potato was higher than that of roots. Feng et al (2017) observed that the extract from leaves from Vaccinium glaucoalbum was higher in the total phenol content than that of fruits.…”

Section: Total Phenolic Contentmentioning

confidence: 94%

Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

Lee

Chang

2019

Food Sci. Technol

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The dried maca leaves and roots were collected from High Dongbang Agricultural Products Cooperative (Kangwondo, Chunchen, Korea). HPLC-grade acetonitrile, water and formic acid were purchased from Sigma Chemical Co. (St. Louis, MD, USA). All other chemical reagents were of analytical grade. 2.2 Chemical and mineral composition of maca leaves and roots The chemical composition of dried maca leaves and roots, including moisture, ash, protein, and fat contents, was determined according to ADAC methods (ADAC, 2005

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Section: Total Phenolic Contentmentioning

confidence: 94%

Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

Lee

Chang

2019

Food Sci. Technol

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“…Similarly, the internal browning depreciated the economic value of sweet potatoes due to the generation levels of reactive oxygen species, active polyphenols in the browning area were higher than those in the normal area. Intracellular glucose accumulation initiated the MR and led to ROS aggregation ( 99 ).…”

Section: Negative Effectsmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

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“…Additionally, the metabolism of ROS was closely linked to the process of browning, and increasing the antioxidant capacity has been shown to delay browning [28]. This observation was supported by a study on sweet potatoes, which revealed the accumulation of a significant amount of H 2 O 2 in cells from browning regions [29], suggesting a direct association between ROS and browning. Our experimental results further substantiate these findings, demonstrating a positive correlation between browning and H 2 O 2 content, as well as MDA content and H 2 O 2 content.…”

Section: Discussionmentioning

confidence: 72%

Selenium Treatment Regulated the Accumulation of Reactive Oxygen Species and the Expressions of Related Genes in Postharvest Broccoli

Liu,

Wang,

Ren

et al. 2024

Agronomy

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This study aimed to investigate the impact of selenium (Se) treatment on the accumulation of reactive oxygen species (ROS) and the expressions of related genes in broccoli. To achieve this, one group of broccoli heads was treated with a selenite solution of 2 mg L−1, while another group was soaked in distilled water, serving as the control. The effects of these treatments were evaluated by analyzing the browning, hydrogen peroxide (H2O2) and malondialdehyde (MDA) contents, enzyme activity, and gene expression levels of WARK and RBOH. Our results show that the Se treatment effectively inhibited H2O2 accumulation in the broccoli and reduced harmful MDA levels. The inhibition of ROS accumulation following the Se treatment was associated with enhanced activity of the CAT and SOD enzymes, increased expression levels of BoCAT and BoSOD, and decreased expression levels of the WRKY and RBOH transcription factors. Our study provides insights into the mechanism of action of selenium and its potential application in vegetable storage.

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Histochemical observations and gene expression changes related to internal browning in tuberous roots of sweet potato (Ipomea batatas)

Cited by 14 publications

References 34 publications

Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Selenium Treatment Regulated the Accumulation of Reactive Oxygen Species and the Expressions of Related Genes in Postharvest Broccoli

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