Physiological, biochemical, and gene expression of Sour Orange (Citrus aurantium L.) to Iron(II)-Arginine Chelate under salinity, alkalinity, and salt–alkali combined stresses

Danaeifar, Abbas; Khaleghi, Esmaeil; Zivdar, S.; Mehdikhanlou, Khosro

doi:10.1016/j.scienta.2023.112146

Cited by 5 publications

(1 citation statement)

References 46 publications

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“…Notably, among the many DEGs identified in this study, some membrane protein genes continued to be significantly downregulated on Days 2–6 ( Figure 3 D). Amino acids are known to be important for resistance to salt stress [ 37 ]. One of these membrane protein genes is the pyridoxal phosphate synthase subunit gene pdxS ( Figure 3 D), which is a cofactor for amino acid catabolic enzymes in the pyridoxal phosphate metabolism and is involved in amino acid catabolic reactions, such as transamination and decarboxylation [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Revealing the Mechanism of Aroma Production Driven by High Salt Stress in Trichomonascus ciferrii WLW

Xian,

Yang,

et al. 2024

Foods

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Douchi is a Chinese traditional fermented food with a unique flavor. Methyl anthranilate (MA) plays an important role in formation of this flavor. However, the complicated relationship between the MA formation and the metabolic mechanism of the key functional microorganisms remains unclear. Here, we elucidated the response mechanism of aroma production driven by high salt stress in Trichomonascus ciferrii WLW (T. ciferrii WLW), which originates from the douchi fermentation process. The highest production of MA was obtained in a 10% NaCl environment. The enhanced expression of the key enzyme genes of the pentose phosphate pathway and shikimic acid pathway directed carbon flow toward aromatic amino acid synthesis and helped sustain an increased expression of metK to synthesize a large amount of the methyl donor S-adenosylmethionine, which promoted methyl anthranilate yield. This provides a theoretical basis for in-depth research on the applications of the flavor formation mechanisms of fermented foods.

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Section: Resultsmentioning

confidence: 99%