Yellow pigment formation, pigment composition, and quality of fresh-cut yam (<i>Dioscorea opposita</i>) slices

Zhao, Lijie; Wang, Dan; Ma, Yue; Yan, Zhang; Zhao, Xiaoyan

doi:10.1039/c9ra07641g

Cited by 13 publications

(8 citation statements)

References 41 publications

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“…Curcumin synthase (TRINITY_DN8031_c0_g1) catalyzes formation of bisdemethoxycurcumin from p-coumaroyl-CoA, which was 1.8 times higher in YFY than in control. The synthesis of bisdemethoxycurcumin was enhanced in YFY compared to the control, indicating that these compounds were partly responsible for the yellowing of fresh-cut yam; this conclusion is supported by our recent results indicating that the yellow pigment was composed primarily of bisdemethoxycurcumin (73.7%) 6 .…”

Section: Discussionsupporting

confidence: 81%

“…The content of bisdemethoxycurcumin was measured and quantified according to Zhao et al 6 . Three biological repeats were carried out in both YFY and Control.…”

Section: Methodsmentioning

confidence: 99%

“…The change in the color of the yam is a common quality issue during the processing and storage of fresh-cut yams, with browning being a limiting factor. Our recent study revealed that fresh-cut yam turns yellow during storage, which is attributed to various yellow substances including bisdemethoxycurcumin and other unknown compounds 6 , 7 . This yellowing process is different from the browning process during storage, which results from the polyphenol oxidase-catalyzed oxidation of phenolic compounds to orthoquinones 8 .…”

Section: Introductionmentioning

confidence: 99%

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Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

Guo

Wang²,

Ma³

et al. 2021

Sci Rep

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The aim of this study was to examine the regulation of transcriptomics and proteomics related to the yellowing of fresh-cut yams after storage. The comparison of yellow fresh-cut yam (YFY) vs. white fresh-cut yam (control) revealed 6894 upregulated and 6800 downregulated differentially expressed genes along with 1277 upregulated and 677 downregulated differentially expressed proteins. The results showed that the total carotenoids, flavonoids, and bisdemethoxycurcumin in YFY were higher than in the control due to the significant up-regulation of critical genes in the carotenoid biosynthesis pathway, flavonoid biosynthesis pathway, and stilbenoid, diarylheptanoid, and gingerol biosynthesis pathway. In addition, the tricarboxylic acid cycle and phenylpropanoid biosynthesis were both enhanced in YFY compared to the control, providing energy and precursors for the formation of yellow pigments. The results suggest that the synthesis of yellow pigments is regulated by critical genes, which might explain the yellowing of fresh-cut yam after storage.

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Section: Discussionsupporting

confidence: 81%

“…The content of bisdemethoxycurcumin was measured and quantified according to Zhao et al 6 . Three biological repeats were carried out in both YFY and Control.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

Guo

Wang²,

Ma³

et al. 2021

Sci Rep

Self Cite

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“…The quantification of bisdemethoxycurcumin was totally referred to Zhao et al . (2020) by using HPLC (Agilent Technologies, Palo Alto, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Zhao et al . (2020) found that the yellow pigment was composed primarily of bisdemethoxycurcumin, which was a kind of curcuminoids (Benediktsdottir et al ., 2015). The formation of bisdemethoxycurcumin has been found to involve both upstream and downstream processes.…”

Section: Introductionmentioning

confidence: 99%

The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh‐cut yam

Guo

Ma²,

Liang³

et al. 2021

Int J of Food Sci Tech

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Yellowing is a main discoloration in fresh-cut yam, which reduces consumer acceptance and, hence, the commodity value. Bisdemethoxycurcumin has been demonstrated to play important roles in fresh-cut yam yellowing. Considering the pharmacological properties and application in fruits and vegetables of diphenyliodonium iodide (DPI), the effects and mechanism of DPI treatment on bisdemethoxycurcumin accumulation in fresh-cut yam were analysed. The results showed that total bisdemethoxycurcumin in freshcut yam treated with DPI was markedly inhibited due to the significantly weakened phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis. DPI was found to suppress the activities of major enzymes (phenylalanine ammonia lyase, PAL, cinnamate-4 hydroxylase, C4H; 4-coumarate coenzyme A ligase, 4CL), limit the levels of PAL, C4H and 4CL transcription and lower the contents of related metabolites in fresh-cut yam. Moreover, treatment with DPI inhibitor restrained the downstream transcription level of curcumin synthase (CURS), which had a significant impact on bisdemethoxycurcumin synthesis. Thus, our results confirmed that DPI was essential for inhibiting bisdemethoxycurcumin accumulation in fresh-cut yam through suppressed phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis.

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Bioactive Compounds and Biological Activities of Nepal Yam (Dioscorea deltoidea wall. Ex Griseb.)

Sati

Trivedi

Semwal

et al. 2023

Reference Series in Phytochemistry

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Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Abstract: Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions.

Cited by 13 publications

References 41 publications

Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh‐cut yam

Bioactive Compounds and Biological Activities of Nepal Yam (Dioscorea deltoidea wall. Ex Griseb.)

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