Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit

Agopian, Roberta Ghedini Der; Peroni-Okita, Fernanda Helena Gonçalves; Soares, Claudinéia Aparecida; Mainardi, Janaina Aparecida; Nascimento, João Roberto Oliveira do; Cordenunsi, Beatriz Rosana; Lajolo, Franco Maria; Purgatto, Eduardo

doi:10.1016/j.postharvbio.2011.05.008

Cited by 66 publications

(35 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sharply decreased amylase activities account for decreases in starch content in WS-6. In addition, higher SPS activity under heat stress might contribute to a carbon gradient flux from starch to sucrose [43], causing accumulation of sucrose in WS-1, which was consisted with the report of Phan et al [44]. Products from degraded starch by SuSy and AI were exported to cytosol and were again converted to sucrose via SPS [45].…”

Section: Discussionsupporting

confidence: 53%

Influence of heat stress on leaf morphology and nitrogen–carbohydrate metabolisms in two wucai (Brassica campestris L.) genotypes

et al. 2017

View full text Add to dashboard Cite

Heat stress is a major environmental stress that limits plant growth and yield worldwide. The present study was carried out to explore the physiological mechanism of heat tolerant to provide the theoretical basis for heat-tolerant breeding. The changes of leaf morphology, anatomy, nitrogen assimilation, and carbohydrate metabolism in two wucai genotypes (WS-1, heat tolerant; WS-6, heat sensitive) grown under heat stress (40°C/30°C) for 7 days were investigated. Our results showed that heat stress hampered the plant growth and biomass accumulation in certain extent in WS-1 and WS-6. However, the inhibition extent of WS-1 was significantly smaller than WS-6. Thickness of leaf lamina, upper epidermis, and palisade mesophyll were increased by heat in WS-1, which might be contributed to the higher assimilation of photosynthates. During nitrogen assimilation, WS-1 possessed the higher nitrogenrelated metabolic enzyme activities, including nitrate reductase (NR), glutamine synthetase (GS), glutamate synthase (GOGAT), and glutamate dehydrogenase (GDH), which were reflected by higher photosynthetic nitrogen-use efficiency (PNUE) with respect to WS-6. The total amino acids level had no influence in WS-1, whereas it was reduced in WS-6 by heat. And the proline contents of both wucai genotypes were all increased to respond the heat stress. Additionally, among all treatments, the total soluble sugar content of WS-1 by heat got the highest level, including higher contents of sucrose, fructose, and starch than those of WS-6. Moreover, the metabolism efficiency of sucrose to starch in WS-1 was greater than WS-6 under heat stress, proved by higher activities of sucrose phosphate synthase (SPS), sucrose synthase (SuSy), acid invertase (AI), and amylase. These results demonstrated that leaf anatomical alterations resulted in higher nitrogen and carbon assimilation in heat-tolerant genotype WS-1, which exhibited a greater performance to resist heat stress.

show abstract

Section: Discussionsupporting

confidence: 53%

Influence of heat stress on leaf morphology and nitrogen–carbohydrate metabolisms in two wucai (Brassica campestris L.) genotypes

et al. 2017

View full text Add to dashboard Cite

show abstract

“…TSS and soluble protein constitute an important quality index due to their function in regulating the intracellular solute concentration and enhancing cold tolerance (Der Agopian et al, ; Gerloff, Stahmann, & Smith, ). As outlined in Table , TSS content was significantly induced by heat treatments ( p < .05), but there was no significant difference between HT45 and I‐HT45 ( p > .05).…”

Section: Resultsmentioning

confidence: 99%

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Pan

Chen

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The effects of intermittent heat treatment (HT) on chilling injury (CI) and antioxidant capacity of sweet potato roots were investigated during cold storage at 5 ± 0.5ºC and 80%–85% relative humidity. Roots were heat treated in an air oven (45ºC) for 3 hr continuously (HT45) or intermittently (I‐HT45). Intermittent treatment was achieved through the temperature recovery by room temperature after every 1 hr of continuous treatment. Results indicate that both continuous and intermittent HTs maintained the root quality and improved cold damage resistance to varying degrees compared with the control group. I‐HT45 had the lowest CI index, electrolyte leakage and malondialdehyde content while maintaining the roots' well‐organized microstructure. It also effectively blocked superoxide radical and hydrogen peroxide accumulation by activating catalase and superoxide dismutase activities. The present study provided a safe physical method to mitigate CI of cold‐stored sweet potato roots by regulating antioxidant metabolism to alleviate the oxidative damage. Practical applications Sweet potato is the world's seventh most important food crop, and more than 70% is produced in China. However, due to its tropical origin and lack of temperature‐controlled storage, roots are prone to CI during on‐farm storage, long distance transport, or when it reaches the markets. Heat treatment (HT) occupies a predominant position in postharvest conditions for alleviating physiological disorders and reducing CI. However, continuous HT may cause thermal damage such as flesh browning, microstructure failure, and low antioxidant capacity. Intermittent HT will not only prevent heat damage by interrupting the accumulation of thermal stress but also achieve better preservation by promoting the generation of heat shock effect. The aim of this study is to evaluate the application of intermittent HT on cold resistance, antioxidant level, and microstructural changes, then provide a potential strategy for maintaining quality and prolonging the storage period of sweet potato roots subjected to cold storage.

show abstract

“…All determinations were carried out in triplicate and the values were reported as the mean 6 standard deviation concentration (Der Agopian et al, 2009;Henderson, Morton, & Rawlinson, 1959). During the ripening of bananas occurs the enzymatic hydrolysis of starch and higher accumulation of glucose, fructose and sucrose (6-16%) in pulp (Der Agopian et al, 2011) than in banana peel (0.1-0.3%) (Emaga et al, 2007), which can partially explain the different values of 1-kestose between banana pulp and peel. In contrast, the hydrolysis of cell-wall polysaccharides by endoxylanases and b-xylosidases during the ripening of banana promote the release of XOS in both parts of the fruit.…”

Section: Mono-and Disaccharides Content In the Ripe Banana Pulp Andmentioning

confidence: 99%

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

View full text Add to dashboard Cite

This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 8C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto-and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 8C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo-and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applicationsThe extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. | I N TR ODU C TI ONThe banana (Musa sp.) is one of the most consumed tropical fruit in the world and the world banana production in 2014 reached the mark of 114.3 million tons (FAOSTAT, 2017). In the worldwide fruit production, the banana is placed in first place and attracts consumers due to its nutritional properties and sensory aspects, as well as its practical consumption (Anyasi, Jideani, & Mchau, 2013;Aurore, Parfait, & Fahrasmane, 2009).Banana is a good source of minerals, carbohydrates and fiber such as pectin and resistant starch (Der Agopian, Purgatto, Cordenunsi, & Lajolo, 2009;Englyst & Cummings, 1986;Mitsou et al., 2011). Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short-chain inulins, such as 1-kestose (1-kestotriose, GF 2 ), 1,1-nystose | Optimization of oligosaccharides extraction from banana | Extraction processThe Orbital Shaker Extraction (OSE) was used to extract the oligosaccharides from banana pulp powder. Briefly, the banana pulp powder was mixed with the hydroethanol solution in ratio 1:10 (wt/vol). The mixture was shaken at the required temperature for 1 hr at 200 rpm using a water bath shaker (Classic Series, model C76; New Brunswick Scientific, Edison, NJ). The temperature of the water bath shaker and the ethanol concentr...

show abstract

Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit

Cited by 66 publications

References 40 publications

Influence of heat stress on leaf morphology and nitrogen–carbohydrate metabolisms in two wucai (Brassica campestris L.) genotypes

Influence of heat stress on leaf morphology and nitrogen–carbohydrate metabolisms in two wucai (Brassica campestris L.) genotypes

Postharvest intermittent heat treatment alleviates chilling injury in cold‐stored sweet potato roots through the antioxidant metabolism regulation

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Contact Info

Product

Resources

About