Lysophosphatidylethanolamine effects on horticultural commodities: A review

Amaro, A. L.; Almeida, Domingos P.F.

doi:10.1016/j.postharvbio.2012.12.011

Cited by 16 publications

(17 citation statements)

References 58 publications

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“…LPE could be synthesized from phosphatidylethanolamine (PE) via a phospholipase A-type reaction ( Makide et al, 2009 ). LPE affect the growth, development, and post-harvest life of exogenously treated horticultural crops ( Amaro & Almeida, 2013 ). LPC (C16:0) is the most abundant phospholipids in egg yolk of duck, hen and quail egg ( Ali et al, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Zou

Wang²,

Weng³

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Zou

Wang²,

Weng³

et al. 2022

Food Chemistry: X

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“…LysoPE(18:3(9Z,12Z,15Z)/0:0) (lysophosphatidylethanolamine) is a naturally present lipid with regulatory effects in senescence and ripening, found in the extraplastidial membranes of all plants and has been identified as a polar lipid in apple tissue and apple callus [ 36 , 37 ]. The temperature may act as an abiotic stress that triggers lipid-dependent signaling cascades [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

et al. 2022

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In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods.

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“…In tomatoes, LPE accumulates in wounded leaves and is systemically enriched in nonwounded leaves of injured plants [4]. Nowadays, LPE is administered on a wide range of crops, such as green pepper, sweet cherry, strawberries, and tomatoes [12][13][14]. Exogenously applied LPE delays early senescence while simultaneously accelerating fruit ripening and increasing the half shelf-life of crop plants [12,15,16].…”

Section: Introductionmentioning

confidence: 99%

Lyso-phosphatidylethanolamine primes the plant immune system and promotes basal resistance against hemibiotrophic pathogens

et al. 2021

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Background Lyso-phosphatidylethanolamine (LPE) is a natural phospholipid that functions in the early stages of plant senescence. Plant innate immunity and early leaf senescence share molecular components. To reveal conserved mechanisms that link-up both processes, we tried to unravel to what extent LPE coordinates defense response and by what mode of action. Result We found that LPE-treatment induces signaling and biosynthesis gene expression of the defensive hormone salicylic acid (SA). However, jasmonic acid and ethylene triggered gene induction levels are indistinguishable from the control. In accordance with gene induction for SA, oxidative stress, and reactive oxygen species (ROS) production, we detected raised in-situ hydrogen peroxide levels following LPE-application. Yet, ROS-burst assays of LPE-pretreated plants revealed a reduced release of ROS after PAMP-administration suggesting that LPE interferes with an oxidative burst. Our data refer to a priming effect of LPE on SA/ROS-associated genomic loci that encode pivotal factors in early senescence and considerably improve plant basal immunity. Thus, we challenged Arabidopsis thaliana with the hemibiotrophic pathogen Pseudomonas syringae. Consistently, we found an increased resistance in the LPE-pretreated Arabidopsis plants compared to the mock-pretreated control. Conclusions Our results underscore a beneficial effect of LPE on plant innate immunity against hemibiotrophs. Given the resistance-promoting effect of exogenously applied LPE, this bio-agent bears the potential of being applied as a valuable tool for the genetic activation of defense-associated traits.

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Lysophosphatidylethanolamine effects on horticultural commodities: A review

Cited by 16 publications

References 58 publications

Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

Lyso-phosphatidylethanolamine primes the plant immune system and promotes basal resistance against hemibiotrophic pathogens

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