A comparative metabolomics study of flavonoids in sweet potato with different flesh colors ( Ipomoea batatas (L.) Lam)

Wang, Aiming; Li, Rensai; Ren, Lei; Gao, Xiali; Zhang, Yungang; Ma, Zhikun; Ma, Daifu; Luo, Yue‐Bei

doi:10.1016/j.foodchem.2018.03.125

Cited by 226 publications

(172 citation statements)

References 34 publications

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“…At both stages, three biological replicate bundles were evaluated for each part of the flower (i.e., samples of the same segment from four individuals were mixed to form one replicate), for a total of 24 samples. The flavonoids present in the freeze-dried samples were extracted, identified, and quantified using a previously described method 49 .…”

Section: Methodsmentioning

confidence: 99%

New insight into the molecular mechanism of colour differentiation among floral segments in orchids

Zheng

Wang

et al. 2020

Commun Biol

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An unbalanced pigment distribution among the sepal and petal segments results in various colour patterns of orchid flowers. Here, we explored this type of mechanism of colour pattern formation in flowers of the Cattleya hybrid 'KOVA'. Our study showed that pigment accumulation displayed obvious spatiotemporal specificity in the flowers and was likely regulated by three R2R3-MYB transcription factors. Before flowering, RcPAP1 was specifically expressed in the epichile to activate the anthocyanin biosynthesis pathway, which caused substantial cyanin accumulation and resulted in a purple-red colour. After flowering, the expression of RcPAP2 resulted in a low level of cyanin accumulation in the perianths and a pale pink colour, whereas RcPCP1 was expressed only in the hypochile, where it promoted α-carotene and lutein accumulation and resulted in a yellow colour. Additionally, we propose that the spatiotemporal expression of different combinations of AP3and AGL6-like genes might participate in KOVA flower colour pattern formation.

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Section: Methodsmentioning

confidence: 99%

New insight into the molecular mechanism of colour differentiation among floral segments in orchids

Zheng

Wang

et al. 2020

Commun Biol

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“…Storage roots of sweet potato are abundant of starch, protein, dietary fibre and micronutrients (including vitamins, minerals as well as bioactive compounds), which can provide enough energy and nutrients for health benefits [2]. The skin colours of storage roots vary from white to yellow-orange and dark purple, which contain different bioactive compounds (such as phenolics, flavonoids, anthocyanins and carotenoids) [3][4][5]. 2 of 13 Phenolics are secondary metabolites whose synthesis and accumulation is generally stimulated in response to biotic or abiotic stresses in higher plants, which exhibit a wide range of biological effects eliciting health benefits.…”

Section: Introductionmentioning

confidence: 99%

Comparative Assessment of Phenolic Profiles, Cellular Antioxidant and Antiproliferative Activities in Ten Varieties of Sweet Potato (Ipomoea Batatas) Storage Roots

et al. 2019

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Sweet potato is the sixth most important crop widely cultivated around the world with abundant varieties. Different varieties gain different phenolic profiles which has drawn researchers’ attention for its unique health benefits. Our study evaluated the phenolic profiles, total and cellular antioxidant activities, antiproliferative activities, and cytotoxicity in 10 cultivated varieties of sweet potato in different colours. Among fourteen metabolites detected in our study, hyperoside, ferulic acid and caffeic acid were considered as prominent in SPSRs. According to the principle component analysis, phytochemical composition of HX22, YS15 and YS7 was quite similar. The results also evidenced that purple-fleshed varieties, such as YS43, YZ7 and YY153, have higher total phenolics content and corresponding stronger total antioxidant capacities as well as cellular antiproliferative activities against human liver cancer HepG2 cells than other varieties. The extremely significant correlation between phenolics and total antioxidant activity was also revealed by Pearson correlation analysis (p < 0.05). However, no significant relevance was found between intracellular antioxidant activity and total phenolic content or flesh colour of sweet potatoes.

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“…Purple sweet potato (PSP) is a purple-fleshed sweet potato that is richer in phenolic compounds as compared with other coloured potatoes (Wang et al, 2018). Most studies on purple-fleshed potatoes focus on the extraction of anthocyanin that has high antioxidant activity and good pigment stability because of its acylated form (Cai et al, 2016;Zhang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic compounds from purple sweet potato

Meng

Tan

Ying

2019

Int J of Food Sci Tech

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Summary The total content of phenolic compounds in purple sweet potato (PSP) was determined and the release of such compounds from PSP in gastrointestinal digestion was studied in vitro. The extraction conditions for the maximum recovery of free phenol (FP) and bound phenol (BP) from PSP were determined by response surface methodology (RSM). The maximum recovery of FPPSP was 14.16 ± 0.87 mg GAE per g short for dry weight (DW), which was obtained using 60% (v/v) ethanol maceration with a liquid–solid ratio of 57.21:1 (mL g−1) at 51.93 °C for 2.12 h. The maximum recovery for BPPSP was 7.54 mg GAE per g DW, which was obtained upon hydrolysis with 1.87 mol L−1 NaOH at a liquid–solid ratio of 35.93:1 (mL g−1) for 4.74 h. The maximum phenolic content was released after 1 and 2 h for the in vitro gastric and intestinal digestion respectively. The release of the phenolics was promoted by pepsin and gastric acid during gastric digestion, while it was further promoted by trypsin during intestinal digestion.

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A comparative metabolomics study of flavonoids in sweet potato with different flesh colors ( Ipomoea batatas (L.) Lam)

Cited by 226 publications

References 34 publications

New insight into the molecular mechanism of colour differentiation among floral segments in orchids

New insight into the molecular mechanism of colour differentiation among floral segments in orchids

Comparative Assessment of Phenolic Profiles, Cellular Antioxidant and Antiproliferative Activities in Ten Varieties of Sweet Potato (Ipomoea Batatas) Storage Roots

Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic compounds from purple sweet potato

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