Citrate Accumulation-Related Gene Expression and/or Enzyme Activity Analysis Combined With Metabolomics Provide a Novel Insight for an Orange Mutant

Guo, Ling-Xia; Shi, Cai-Yun; Liu, Xiao; Ning, Dong-Yuan; Jing, Longfei; Yang, Huan; Liu, Yong-Zhong

doi:10.1038/srep29343

Cited by 57 publications

(55 citation statements)

References 46 publications

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“…The process involved in the metabolism and accumulation of citrate in mesocarp cells of fruits is under both genetic and environmental control. Several studies using different approaches as transcriptomics ( Christelle et al, 2002 ), proteomics ( Katz et al, 2011 ; Molassiotis et al, 2013 ) and metabolomics ( Guo et al, 2016 ) have aided in the understanding of the different mechanisms involved in the control of the acidity and the quality of fruits. In addition, different agricultural practices including irrigation, nutrition ( Kumar and Kumar, 2007 ) as well as controlled temperature ( Burdon et al, 2007 ) can also impact the levels of fruit metabolites and as such the ratio between sweetness and acidity.…”

Section: The Metabolic Behavior Of Organic Acids During Fruit Developmentioning

confidence: 99%

Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?

et al. 2018

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The pivotal role of phytohormones during fruit development and ripening is considered established knowledge in plant biology. Perhaps less well-known is the growing body of evidence suggesting that organic acids play a key function in plant development and, in particular, in fruit development, maturation and ripening. Here, we critically review the connection between organic acids and the development of both climacteric and non-climacteric fruits. By analyzing the metabolic content of different fruits during their ontogenetic trajectory, we noticed that the content of organic acids in the early stages of fruit development is directly related to the supply of substrates for respiratory processes. Although different organic acid species can be found during fruit development in general, it appears that citrate and malate play major roles in this process, as they accumulate on a broad range of climacteric and non-climacteric fruits. We further highlight the functional significance of changes in organic acid profile in fruits due to either the manipulation of fruit-specific genes or the use of fruit-specific promoters. Despite the complexity behind the fluctuation in organic acid content during fruit development and ripening, we extend our understanding on the importance of organic acids on fruit metabolism and the need to further boost future research. We suggest that engineering organic acid metabolism could improve both qualitative and quantitative traits of crop fruits.

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Section: The Metabolic Behavior Of Organic Acids During Fruit Developmentioning

confidence: 99%

Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?

et al. 2018

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“…In addition, omics have been used to characterize cultivars and mutants. An example of the characterization of mutants is a study on low citrate accumulation in orange (Guo et al, 2016). Omics will also be used to elucidate further the major biochemical and signal transduction pathways that are active for primary (Bastias et al, 2014) and specialized metabolism (Wong and Matus, 2017), including the identification of transcription factors (Rohrmann et al, 2011;Ye et al, 2015) and their targets, as done recently for tomato (Fernandez-Moreno et al, 2016) and citrus (S. J. fruit.…”

Section: Candidate Genes For the Manipulation Of Fruit Metabolismmentioning

confidence: 99%

Putting primary metabolism into perspective to obtain better fruits

et al. 2018

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Agricultural practice and breeding have successfully improved fruit metabolic traits, but both face the complexity of the interplay between development, metabolism and the environment. Thus, more fundamental knowledge is needed to identify further strategies for the manipulation of fruit metabolism. Nearly two decades of post-genomics approaches involving transcriptomics, proteomics and/or metabolomics have generated a lot of information about the behaviour of fruit metabolic networks. Today, the emergence of modelling tools is providing the opportunity to turn this information into a mechanistic understanding of fruits, and ultimately to design better fruits. Since high-quality data are a key requirement in modelling, a range of must-have parameters and variables is proposed.

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“…Nevertheless,the mitochondrial aconitase activity, the gene transcript levels of proton pumps, including vacuolar H(+)-ATPase, vacuolar H(+)-PPase, and the juice sac-predominant ptype proton pump gene (CsPH8) were significantly lower in 'HAL'. These results implied that 'HAL' has higher abilities for citrate biosynthesis and utilization, but lower ability for the citrate uptake into vacuole compared with 'AL' 96 . Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.…”

Section: Introductionmentioning

confidence: 60%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Citrate Accumulation-Related Gene Expression and/or Enzyme Activity Analysis Combined With Metabolomics Provide a Novel Insight for an Orange Mutant

Cited by 57 publications

References 46 publications

Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?

Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?

Putting primary metabolism into perspective to obtain better fruits

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

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