Proteins expression and metabolite profile insight into phenolic biosynthesis during highbush blueberry fruit maturation

Li, Xiaobai; Jin, Liang; Pan, Xuhao; Yang, Li; Guo, Weidong

doi:10.1016/j.foodchem.2019.03.115

Cited by 35 publications

(53 citation statements)

References 40 publications

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“…In fruit skin, the production of anthocyanins and trihydroxylated flavonoids was strongly co-correlated with structural genes leading to their biosynthesis and negatively correlated with HCAs, thus indicating likely competition for substrates between pathways. This confirms conclusions from previous studies in Highbush and Lowbush blueberries (Gibson et al, 2013;Li et al, 2019b) suggesting that precursors might be increasingly used for flavonoid instead of HCA biosynthesis when fruit ripens. In both tissues, however, HCAs declined in parallel with procyanidin biosynthesis, thus indicating that precursors were shared and pathways might be co-regulated.…”

Section: Discussion Precursor Limitation As Likely Cause For Flavonoisupporting

confidence: 90%

“…The production of delphinidin-based anthocyanins was shown to depend on F3 5 H transgene expression in fruits naturally devoid of trihydroxylated anthocyanins (Brendolise et al, 2017) and in blueberry, accumulation of trihydroxylated anthocyanins was suggested to depend on F3 5 H gene expression (Zifkin et al, 2012). Using whole fruit samples, a late induction (S7/S8) in F3 5 H gene expression was found by Zifkin et al (2012) and an increase in F3 5 H proteins was reported during development of Northern Highbush blueberry in a recent study (Li et al, 2019b). Thus making F3 5 H a strong candidate for regulating the accumulation of trihydroxylated flavonoids in ripe fruit.…”

Section: Genotype-characteristic Anthocyanin Profiles Were Likely Detmentioning

confidence: 91%

“…In Northern Highbush, anthocyanins accumulated simultaneously in fruit skin from S6 onward whereas in Rabbiteye the onset of cyanidin production occurred earlier in fruit development (S5), preceding other anthocyanins. Small amounts of anthocyanidin-3-O-glycoside have been previously measured in green Northern Highbush berries by Zifkin et al (2012) and Li et al (2019b). The use of different experimental techniques, however, challenges conclusions to whether these diverging findings might be based on genetic variation.…”

Section: Genotype-characteristic Anthocyanin Profiles Were Likely Detmentioning

confidence: 99%

“…Different phases of blueberry fruit development are commonly based on berry expansion and color change (Zifkin et al, 2012;Karppinen et al, 2016;Li et al, 2019b) and it is well established that anthocyanins accumulate in parallel with the expression of structural genes of the flavonoid pathway. Blueberry pigmentation, however, is confined to fruit skin and since our current knowledge is based on whole fruit studies, we do not know whether this is regulated at key points within the pathway or by reduced flavonoid biosynthesis overall.…”

Section: Introductionmentioning

confidence: 99%

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Spatiotemporal Modulation of Flavonoid Metabolism in Blueberries

et al. 2020

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Blueberries are distinguished by their purple-blue fruit color, which develops during ripening and is derived from a characteristic composition of flavonoid-derived anthocyanin pigments. The production of anthocyanins is confined to fruit skin, leaving the colorless fruit flesh devoid of these compounds. By linking accumulation patterns of phenolic metabolites with gene transcription in Northern Highbush (Vaccinium corymbosum) and Rabbiteye (Vaccinium virgatum) blueberry, we investigated factors limiting anthocyanin production in berry flesh. We find that flavonoid production was generally lower in fruit flesh compared with skin and concentrations further declined during maturation. A common set of structural genes was identified across both species, indicating that tissue-specific flavonoid biosynthesis was dependent on co-expression of multiple pathway genes and limited by the phenylpropanoid pathway in combination with CHS, F3H, and ANS as potential pathway bottlenecks. While metabolite concentrations were comparable between the blueberry genotypes when fully ripe, the anthocyanin composition was distinct and depended on the degree of hydroxylation/methoxylation of the anthocyanidin moiety in combination with genotypespecific glycosylation patterns. Co-correlation analysis of phenolic metabolites with pathway structural genes revealed characteristic isoforms of O-methyltransferases and UDP-glucose:flavonoid-3-O-glycosyltransferase that were likely to modulate anthocyanin composition. Finally, we identified candidate transcriptional regulators that were co-expressed with structural genes, including the activators MYBA, MYBPA1, and bHLH2 together with the repressor MYBC2, which suggested an interdependent role in anthocyanin regulation.

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Section: Discussion Precursor Limitation As Likely Cause For Flavonoisupporting

confidence: 90%

Section: Genotype-characteristic Anthocyanin Profiles Were Likely Detmentioning

confidence: 91%

Section: Genotype-characteristic Anthocyanin Profiles Were Likely Detmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Spatiotemporal Modulation of Flavonoid Metabolism in Blueberries

et al. 2020

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“…In the postharvest chain, flavor maintenance is an important aspect for ensuring the quality of fresh fruit. Many studies have been carried out in blueberry for understanding the impact of different storage conditions and treatments with regard to phenolics, anthocyanins and flavonoids [ 24 , 25 ]. However, there are fewer reports about ways to preserve the aroma/flavor quality of blueberry.…”

Section: Introductionmentioning

confidence: 99%

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Yan

Pan

et al. 2020

Foods

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The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

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Qualitative and quantitative analysis of phenolic compounds in blueberries and protective effects on hydrogen peroxide‐induced cell injury

Wang

Zhang

et al. 2021

J of Separation Science

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This work was conducted to optimize an accelerated solvent extraction for ultra high performance liquid chromatography-mass spectrometry/mass spectrometry analysis of blueberry phenolic compounds. The conditions for accelerated solvent extraction were verified using response surface methodology to obtain the following optimized conditions: ethanol concentration (pH = 3), 48%; temperature, 50°C, and static cycle times, 3. Further, ultra high performance liquid chromatography with quadrupole Exactive Orbitrap mass spectrometry and ultra high performance liquid chromatography with triple-quadrupole tandem mass methods for determination of the detailed phenolic composition were developed and validated. Total of 81 phenolic compounds were identified by ultra high performance liquid chromatography with quadrupole Exactive Orbitrap mass spectrometry including 23 anthocyanins, 32 flavonols, 11 proanthocyanidins, 2 other flavonoids, and 13 phenolic acids. Fifty-one of these compounds have been simultaneously quantified by ultra high performance liquid chromatography with triple-quadrupole tandem mass including 31 anthocyanins, 8 flavonols, 6 proanthocyanidins, 2 other flavonoids, and 8 phenolic acids. Malvidin-dinhexoside has, for the first time, been detected in wild. Moreover, by verifying the protection on PC12 cells against oxidative damage, it was showed that the phenolic extracts (500 µg/mL) can improve significantly the viability (9.26-24.78%) of hydrogen peroxide-induced PC12 cells, activities of superoxide dismutase (34.59-37.90 U/mg) and glutathione peroxidase (6.87-14.42 mU/mg) and decrease the

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Proteins expression and metabolite profile insight into phenolic biosynthesis during highbush blueberry fruit maturation

Cited by 35 publications

References 40 publications

Spatiotemporal Modulation of Flavonoid Metabolism in Blueberries

Spatiotemporal Modulation of Flavonoid Metabolism in Blueberries

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Qualitative and quantitative analysis of phenolic compounds in blueberries and protective effects on hydrogen peroxide‐induced cell injury

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