The effect of light, phenylalanine and methyl jasmonate, alone or in combination, on growth and secondary metabolism in cell suspension cultures of Vitis vinifera

Andi, Seyed Ali; Gholami, Mansour; Ford, Christopher M.; Maskani, Fereshteh

doi:10.1016/j.jphotobiol.2019.111625

Cited by 43 publications

(23 citation statements)

References 44 publications

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“…Aghdam et al (2019) observed that the application of exogenous PA in tomato fruits increased the content of phenols and flavonoids, which indicates that the activity of the phenylpropanoid pathway is significantly higher as shown by higher PAL enzyme activity in response to exogenous PA application, which may be responsible for the accumulation of higher phenols and flavonoids. The results of previous work showed that exogenous application of PA also enhanced the content of phenols and flavonoids in Vitis vinifera plants (Andi et al, 2019;Portu et al, 2015). Therefore, higher phenols and flavonoids accumulation in response to exogenous application of H 2 S and PA may be responsible for higher DPPH-scavenging capacity (Gorelova, Ambach, et al, 2017;Gorelova, De Lepeleire, et al, 2017;Luo et al, 2015).…”

Section: Total Phenols and Flavonoids Contentsmentioning

confidence: 93%

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Barzegar

Najafi

Razavi

et al. 2021

Food Processing Preservation

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In this experiment, the exogenous application of hydrogen sulfide (H2S; 1, 2 or 3 mM) and phenylalanine (PA; 2.5, 5, or 7.5 mM) to alleviate chilling injury and enhancing antioxidant activity and membrane stability of eggplant fruits (Solanum melongena cv. Hadrian) during storage at 7℃ for 21 days was investigated. Results indicated that H2S and PA alleviated chilling injury and reduced electrolyte leakage percentage and malondialdehyde accumulation. Exogenous application of H2S and PA maintained significantly higher levels of proline, total phenols, and flavonoids. It was also found that H2S and PA reduced the hydrogen peroxide accumulation with up‐regulated activities of superoxide dismutase, catalase, and ascorbate peroxidase. These results indicated that H2S and PA alleviated chilling injury of eggplant fruit may through the enhancement of reactive oxygen species scavenging system activity, proline, and phenolic accumulation. Practical applications Eggplant fruits are a good source of anthocyanin, phenolic compounds, and vitamins. Low temperature storage is effective for preserving nutritional quality during storage time, however, eggplant fruits are chilling sensitive. We investigated the effect of hydrogen sulfide (H2S) and phenylalanine (PA) to alleviate chilling injury in eggplant fruits during cold storage. H2S and PA treatments ameliorated chilling injury in eggplant fruit with decreasing electrolyte leakage percentage and malondialdehyde accumulation. Eggplant fruit treated with H2S and PA exhibited higher 2, 2,‐diphenyl‐2‐picryl‐hydrazyl‐scavenging capacity resulting from enhancing enzymatic antioxidant activities and increasing proline and phenolic compound accumulation.

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Section: Total Phenols and Flavonoids Contentsmentioning

confidence: 93%

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Barzegar

Najafi

Razavi

et al. 2021

Food Processing Preservation

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“…The result was similar when the treatment was repeated with only phenylalanine. Nevertheless, Ali Andi et al [ 106 ] also performed research based on the use of methyl jasmonate and phenylalanine in Vitis vinifera L. cv. Shahani variety under different external light conditions.…”

Section: External Factors and Polyphenol Contentmentioning

confidence: 99%

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

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Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

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“…As an elicitor molecule, MeJA is a signal transducer in intracellular signal cascades, initially interacts on plant cell surfaces, and ultimately results in the accumulation of secondary compounds (Gundlach et al 1992). The role of MeJA in the enhancement of metabolite accumulation in plant organ cultures has been investigated (Lee et al 2015;Andi et al 2019;Gai et al 2019). MeJA elicitation critic a l l y a f f e c t s m e t a b o l i t e a c c u m u l a t i o n a n d t h e concentrations of MeJA treatment for obtaining the maximum yield of metabolites are various according to plant species, culture types, and target metabolites.…”

Section: A B Cmentioning

confidence: 99%

Methyl jasmonate elicits enhancement of bioactive compound synthesis in adventitious root co-culture of Echinacea purpurea and Echinacea pallida

An¹,

Wu²,

Wang³

et al. 2021

In Vitro Cell.Dev.Biol.-Plant

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Co-culture of adventitious roots (ARs) of Echinacea purpurea (L.) Moench and E. pallida is a novel method for the production of Echinacea bioactive compounds. In the co-culture system, implementation of an elicitation strategy can likely promote bioactive compound accumulation in ARs. Therefore, in this work, methyl jasmonate (MeJA) was tested as an elicitor to treat 30-d-old bioreactor cultured ARs and the effect of MeJA concentrations on metabolite accumulation to select an optimal concentration of this elicitor. Furthermore, the antioxidant enzyme activities of ARs were also determined for understanding the mechanism of MeJA elicitation. Results showed that the 25 μM MeJA treatment increased metabolite accumulation in ARs with maximum production of phenolics (728.2 mg L −1 ), flavonoids (622.2 mg L −1 ), and caffeic acid derivatives (255.3 mg L −1 cichoric acid and 143.9 mg L −1 echinacoside); however, the highest polysaccharide production (approximately 440 mg L −1 ) was determined at 50 to 200 μM MeJA. The activities of antioxidant enzymes (superoxide dismutase, peroxidase, ascorbate peroxidase, and catalase) reached maximum levels with 25 μM MeJA, demonstrating a close relationship between antioxidant enzymes and secondary metabolite synthesis of co-cultured Echinacea ARs. In addition, the bioactive compound content in MeJA-treated ARs was compared with that in natural plant roots. The result indicated that the contents of phenolics, flavonoids, and caffeic acid derivatives (cichoric acid and echinocoside) were higher in the co-cultured ARs than in plant roots of E. purpurea and E. palida.

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The effect of light, phenylalanine and methyl jasmonate, alone or in combination, on growth and secondary metabolism in cell suspension cultures of Vitis vinifera

Cited by 43 publications

References 44 publications

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Methyl jasmonate elicits enhancement of bioactive compound synthesis in adventitious root co-culture of Echinacea purpurea and Echinacea pallida

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