Metabolic profiling analysis of Siraitia grosvenorii revealed different characteristics of green fruit and saccharified yellow fruit

Fang, Chengnan; Wang, Qingqing; Liu, Xinyu; Xu, Guowang

doi:10.1016/j.jpba.2017.06.046

Cited by 20 publications

(12 citation statements)

References 19 publications

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“…The fruit color is mainly determined by the photosynthetic pigments in the pericarp, including chlorophyll, xanthophyll, and zeaxanthin (Yemis, Bakkalbasi & Artik, 2012; Wang et al, 2017). Many studies concerning chlorophyll focus on the color change of the developmental pericarp (Deylami et al, 2016; Fang et al, 2017) rather than explore the relationship between pericarp chlorophyll content and seed nutrients. The castor capsule wall possesses photosynthetic ability during seed filling and contributes significantly to carbon fixation and seed yield (Zhang, Mulpuri & Liu, 2016).…”

Section: Discussionmentioning

confidence: 99%

The nutrient distribution in the continuum of the pericarp, seed coat, and kernel during Styrax tonkinensis fruit development

Zhang

Peng

et al. 2019

PeerJ

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BackgroundStyrax tonkinensis is a great potential biofuel as the species contains seeds with a particularly high oil content. Understanding the nutrient distribution in different parts of the fruit is imperative for the development and enhancement of S. tonkinensis as a biodiesel feedstock.MethodsFrom 30 to 140 days after flowering (DAF), the development of S. tonkinensis fruit was tracked. The morphology change, nutrient content, and activity of associated enzymes in the continuum of the pericarp, seed coat, and kernel were analyzed.ResultsBetween 30 and 70 DAF, the main locus of dry matter deposition shifted from the seed coat to the kernel. The water content within the pericarp remained high throughout development, but at the end (130 DAF later) decreased rapidly. The water content within both the seed coat and the kernel consistently declined over the course of the fruit development (30–110 DAF). Between 70 and 80 DAF, the deposition centers for sugar, starch, protein, potassium, and magnesium was transferred to the kernel from either the pericarp or the seed coat. The calcium deposition center was transferred first from pericarp to the seed coat and then to the kernel before it was returned to the pericarp. The sucrose to hexose ratio in the seed coat increased between 30 and 80 DAF, correlating with the accumulation of total soluble sugar, starch, and protein. In the pericarp, the sucrose to hexose ratio peaked at 40 and 100 DAF, correlating with the reserve deposition in the following 20–30 days. After 30 DAF, the chlorophyll concentration of both the pericarp and the seed coat dropped. The maternal unit (the pericarp and the seed coat) in fruit showed a significant positive linear relationship between chlorophyll b/a and the concentration of total soluble sugar. The potassium content had significant positive correlation with starch (ρ = 0.673, p = 0.0164), oil (ρ = 0.915, p = 0.000203), and protein content (ρ = 0.814, p = 0.00128), respectively. The concentration of magnesium had significant positive correlation with starch (ρ = 0.705, p = 0.0104), oil (ρ = 0.913, p = 0.000228), and protein content (ρ = 0.896, p = 0.0000786), respectively. Calcium content had a significant correlation with soluble sugar content (ρ = 0.585, p = 0.0457).ConclusionsDuring the fruit development of S. tonkinensis, the maternal unit, that is, the pericarp and seed coat, may act a nutrient buffer storage area between the mother tree and the kernel. The stage of 70–80 DAF is an important time in the nutrient distribution in the continuum of the pericarp, seed coat, and kernel. Our results described the metabolic dynamics of the continuum of the pericarp, seed coat, and kernel and the contribution that a seed with high oil content offers to biofuel.

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Section: Discussionmentioning

confidence: 99%

The nutrient distribution in the continuum of the pericarp, seed coat, and kernel during Styrax tonkinensis fruit development

Zhang

Peng

et al. 2019

PeerJ

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“…Therefore, ripe monk fruit mogrosides extract might be an effective replacement of sugar for diabetic and obese patients. (Fang et al, 2017) [20] .…”

Section: Metabolism and Health Aspectsmentioning

confidence: 99%

Naturally occurring non-nutritive sweeteners: A review

Rao¹,

Rizwana²,

Lalmuanpuia³

et al. 2021

Int. J. Appl. Res.

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Today's well-informed consumer is demanding health promoting foods which not only have natural ingredients and are additive free, but also offer functional properties without compromising on the taste. Excessive consumption of sugar is a leading cause of non-communicable diseases, globally. Not more than 10% of the calories should be derived from sugar for optimal health. This has led to the increase in demand of food products containing sugar free alternatives. Therefore, naturally occurring non-nutritive sweeteners that have positive effects on the body weight as well as metabolism may facilitate in limiting the sugar intake and accomplishing the present recommendations. They are also an excellent alternative both for the consumers as well as the food industry in place of artificial sweeteners. These natural sweeteners are extracted from indigenous plants, provide insignificant calories, taste like sucrose, do not exhibit metallic after taste, and moreover, offer significant health benefits. The steviol glycosides and Luo Han Guo fruit (Monk fruit) are the natural extracts of plants, which are commercialized. In addition, numerous plant proteins such as thaumatin, brazzein, miraculin and several carbohydrates as rare sugars such as D-tagatose, D-allulose, D-sorbose and D-allose are being explored as potential substitutes to intense sweeteners which are reviewed in this paper. These are being extensively studied by the researchers for their physicochemical and functional properties and their possible use in low-calorie food formulations. They have a history of safe consumption by the natives of the country of their origin and have a generally recognized as safe (GRAS) or a novel food status.

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“…Siraitia grosvenorii is commonly known as monk fruit (Luo han guo). Monk fruit extract (MFE) has attracted attention as a promising alternative to sugar owing to its high sweetness level, which is 300 times higher than that of sucrose (Fang et al, 2017). In addition, previous studies have demonstrated the liver protection, antihyperglycemic, and anti-inflammatory properties of monk fruit (Li et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes

Ban

Sun

Jiang

et al. 2022

Journal of Dairy Science

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Monk fruit extract (MFE) is widely used as a sweetener in foods. In this study, the effects of the consumption of MFE-sweetened symbiotic yogurt on the lipid biomarkers and metabolism in the livers of type 2 diabetic rats were evaluated. The results revealed that the MFE-sweetened symbiotic yogurt affected the phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerol, lysophosphatidic acids, lysophosphatidylcholines, lysophosphatidylethanolamines, lysophosphatidylglycerols, lysophosphatidylinositols, lysophosphatidylserines, and fatty acid-hydroxy fatty acids biomarkers in the livers of type 2 diabetic rats. In addition, the consumption of the MFE-sweetened symbiotic yogurt significantly altered 12 hepatic metabolites, which are involved in phenylalanine metabolism, sphingolipid metabolism, bile secretion, and glyoxylate and dicarboxylate metabolism in the liver. Furthermore, a multiomics (metabolomic and transcriptomic) association study revealed that there was a significant correlation between the MFE-sweetened symbiotic yogurt and the metabolites and genes involved in fatty acid biosynthesis, bile secretion, and glyoxylate and dicarboxylate metabolism. The findings of this study will provide new insights on exploring the function of sweeteners for improving type 2 diabetes mellitus liver lipid biomarkers.

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Metabolic profiling analysis of Siraitia grosvenorii revealed different characteristics of green fruit and saccharified yellow fruit

Cited by 20 publications

References 19 publications

The nutrient distribution in the continuum of the pericarp, seed coat, and kernel during Styrax tonkinensis fruit development

The nutrient distribution in the continuum of the pericarp, seed coat, and kernel during Styrax tonkinensis fruit development

Naturally occurring non-nutritive sweeteners: A review

Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes

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