The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste

Jioe, Irvan Prawira Julius; Lin, Huey-Ling; Shiesh, Ching-Chang

doi:10.3390/horticulturae8030198

Cited by 8 publications

(7 citation statements)

References 39 publications

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“…Furthermore, the bitterness intensity in cool-season fruits is more significant than in warmseason fruits. In their study, Jioe et al [9] corroborated the previous findings where phenylalanine served as CG and GSL precursor. Based on their calculated correlation values, they also suggested that GSL was not the only component that generated a bitter taste in immature papaya fruits [9].…”

Section: Gsl Compound Structural Formula Plant Speciessupporting

confidence: 78%

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Understanding the Complex Functional Interplay between Glucosinolates and Cyanogenic Glycosides in Carica papaya

et al. 2022

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Glucosinolates (GSLs) and cyanogenic glycosides (CGs) fulfil functions in plant defence and have been reported to be anticancer agents. Generally, GSL-containing plants do not produce CG, and vice versa, CG-containing plants do not synthesise GSLs. However, the production of both GSL and CG compounds was observed in Carica papaya. Additionally, several studies found both GSL glucotropaeolin and CG prunasin in papaya leaves. The advancement of genome technologies can be explored to elucidate the gene functions and other molecular discoveries in plants that might relate to GSLs and CGs. This review aims to discuss the complex interplay of the rare events whereby these two compounds (GSL and CG) co-occur in a bifurcation pathway in papaya. To our knowledge, this is the first review that highlights novel GSL and CG genes in papaya. Furthermore, species-specific pathways in papaya are also discussed and comprehensively described. The transcription factors involved in regulating GSL and CG biosynthesis pathways are also discussed, accompanied by relevant bioinformatic approaches that can help discover potential regulatory genes that control the production of prunasin and glucotropaeolin in papaya.

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Section: Gsl Compound Structural Formula Plant Speciessupporting

confidence: 78%

“…The co-occurrence of GSL and CG in a single plant species was initially thought to be due to the presence of contaminant extracts, as the secondary metabolites were perceived as mutually exclusive [8]. However, several articles reported the existence of both CG and GSL in Carica papaya [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Understanding the Complex Functional Interplay between Glucosinolates and Cyanogenic Glycosides in Carica papaya

et al. 2022

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“…The bitterness was analyzed at the Department of Horticulture (Postharvest group), National Chung Hsing University. The panelists, bitter taste rate and replicates as described in Jioe et al (2022). Ten panelists (four women and six men, average age 20-25 years) participated in this study.…”

Section: Methodsmentioning

confidence: 99%

Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important

Jioe

Shiesh

Lin

2023

horts

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Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk. Thus, it is important to select papaya cultivars without the potential to form the bitter taste, but it is difficult to select these papaya cultivars using a sensory test. The purpose of this research was to investigate the relationship between the intensity of the bitterness with the contents of proteins and free amino acids. The results indicated that neither milk nor papaya alone tastes bitter. Heating the milk or the papaya before mixing and mixing only papaya latex with milk confirmed that an enzyme in papaya causes the bitter taste in papaya milk. The intensity of bitterness positively correlated with the contents of total soluble protein, free amino acids and the phenylalanine and tyrosine/tryptophan contents. Analyses using different papaya accessions in different seasons showed that tyrosine/tryptophan (r = 0.613***) and phenylalanine (r = 0.612***) correlate more strongly with bitterness intensity than the total soluble protein (r = 0.258*) or free amino acids (r = 0.38**). In this drink, milk provides the substrates to form the bitter substances, but the enzymes in the papaya are needed for the reaction to occur. The levels of the amino acids phenylalanine and tyrosine/tryptophan showed the highest correlation with the intensity of bitterness.

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“…Papaya tree parts could be a good candidate for the phytofabrication of AgNPs given their phytochemicals [30]. Indeed, papaya reportedly contains alkaloids, such as carpain and pseudocarpain; enzymes, such as papain and chymopapain; and other compounds, such as benzyl isothiocyanate or benzyl glucosinolate [33,34]. All of these compounds can have significant roles not only in reducing silver ions (Ag+) to form Ag, but above all as capping and stabilizing element for AgNPs.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of phytofabricated silver nanoparticles using Carica papaya L. against Gram-negative bacteria

Arsene,

Viktorovna,

Alla

et al. 2023

Vet World

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Background and Aim: Antibiotic resistance, especially in Gram-negative bacteria, is a major public health risk affecting all industries requiring the use of antibiotics, including agriculture and animal breeding. This study aimed to use papaya extracts to synthesize silver nanoparticles (AgNPs) and evaluate their antimicrobial activity against various Gram-negative bacteria. Materials and Methods: Silver nanoparticles were synthesized from the aqueous extracts of papaya seed, root, and bark, with AgNO3 used as a reducing agent. The phytofabricated AgNPs were analyzed by ultraviolet–visible absorbance, X-ray diffraction (XRD), Fourier-transform infrared spectroscopy, and photon cross-correlation spectroscopy (PCCS). The disc-diffusion method was used to perform antibacterial analysis, and the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations were determined. We also investigated the antibiofilm activity of AgNPs and attempted to elucidate the potential mechanism of action on Escherichia coli ATCC 25922. Results: Phytofabrication of AgNPs was successful with papaya root (PR-AgNPs) and papaya seed (PS-AgNPs), but not with papaya bark. Silver nanoparticles using papaya root and PS-AgNPs were both cubic and showed maximum absorbances of 2.6 and 0.3 AUs at 411.6 and 416.8 nm wavelengths and average hydrodynamic diameters X50 of 59.46 ± 7.03 and 66.57 ± 8.89 nm, respectively. The Ag in both AgNPs was confirmed by X-ray fluorescence by a distinctive peak in the spectrum at the silver Ka line of 22.105 keV. Both AgNPs exhibited broad-spectrum antimicrobial and antibiofilm activity against all Gram-negative bacteria, and PR-AgNPs were slightly better than AgNPs-PS. The MIC ranged from 16 µg/mL–28 µg/mL and 16 µg/mL–64 µg/mL, respectively, for PS-AgNPs and PR-AgNPs. The elucidation of the mechanism of action revealed interference with E. coli ATCC 25922 growth kinetics and inhibition of HM+-ATPase proton pumps. Conclusion: Papaya seed and root extracts were efficient reducing agents for the biogenic synthesis of AgNPs, with noteworthy antibacterial and antibiofilm activities. Future studies should be conducted to identify the phytochemicals and the mechanism involved in AgNPs synthesis. Keywords: antibiotic resistance, biogenic synthesis, Carica papaya, Gram-negative, silver nanoparticles.

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The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste

Cited by 8 publications

References 39 publications

Understanding the Complex Functional Interplay between Glucosinolates and Cyanogenic Glycosides in Carica papaya

Understanding the Complex Functional Interplay between Glucosinolates and Cyanogenic Glycosides in Carica papaya

Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important

Antimicrobial activity of phytofabricated silver nanoparticles using Carica papaya L. against Gram-negative bacteria

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