The combination treatment of chlorogenic acid and sodium alginate coating could accelerate the wound healing of pear fruit by promoting the metabolic pathway of phenylpropane

Zhang, Yiqin; Zhang, Wanli; Wang, Hongxuan; Shu, Chang; Chen, Luyao; Cao, Jiankang; Jiang, Weibo

doi:10.1016/j.foodchem.2023.135689

Cited by 22 publications

(6 citation statements)

References 42 publications

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“…Additionally, the DREs, including PAL, CAD, PPO, CHI, C4H, 4-CL, and GLU, play pivotal roles in plant disease resistance [5,7,30,31]. For example, PAL serves as the initial enzyme in lignin biosynthesis [15,29], influencing lignin level and regulating disease resistance [7]. C4H, 4-CL, and CAD are important DREs involved in lignin biosynthesis and metabolism [13,29,30].…”

Section: Discussionmentioning

confidence: 99%

“…C4H, 4-CL, and CAD are important DREs involved in lignin biosynthesis and metabolism [13,29,30]. Additionally, PPO converts phenolic compounds into quinones [15,27], which are highly toxic to pathogens, potentially leading to their elimination [9,32]. Moreover, GLU and CHI are key defense enzymes in plants [9,28,33], enhancing disease resistance by hydrolyzing β-1,3-glucan and chitin in pathogen cell walls [9,34].…”

Section: Discussionmentioning

confidence: 99%

“…Key players in adjusting disease resistance metabolism and influencing disease resistance include disease resistance enzymes (DREs), such as 4-coumarate CoA ligase (4-CL), phenylalanine Foods 2024, 13, 1556 2 of 14 ammonia-lyase (PAL), β-1,3-glucanase (GLU), polyphenol oxidase (PPO), cinnamate-4hydroxylase (C4H), chitinase (CHI), and cinnamyl alcohol dehydrogenase (CAD), along with disease-resistance-related substances, including lignin [7,[10][11][12]. Previous studies showed that the elevated DRE activity and increased disease-resistance-related substance level enhanced disease resistance metabolism, improving disease resistance and suppressing postharvest disease symptoms, thereby preserving fresh product quality [12][13][14][15]. Therefore, maintaining a high level of disease resistance metabolism is crucial for enhancing postharvest disease resistance and improving the quality attributes of fresh products.…”

Section: Introductionmentioning

confidence: 99%

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Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Lin,

Chen,

Dong

et al. 2024

Foods

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Harvested wampee fruit is susceptible to disease, resulting in postharvest losses. Acidic electrolyzed water (AEW), a safe and innovative sterilization technology, plays a role in enhancing disease resistance in harvested produce. In this study, the efficacy of AEW in delaying wampee disease development was assessed, along with its association with disease resistance metabolism. Wampee fruit was treated with AEW (pH 2.5) at different available chlorine concentrations (ACCs) (20, 40, 60, and 80 mg/L) and subsequently stored at 25 °C for 8 days. Results revealed that 40 mg/L ACC in AEW (pH 2.5) was most effective in improving the postharvest quality of wampee fruit. Compared with control wampee fruit, those treated with 40 mg/L ACC in AEW exhibited lower incidence of fruit disease, higher pericarp lignin content, and higher activities of pericarp disease resistance enzymes (DREs), such as cinnamate-4-hydroxylase, phenylalanine ammonia-lyase, chitinase, β-1,3-glucanase, polyphenol oxidase, 4-coumarate CoA ligase, and cinnamyl alcohol dehydrogenase. These results suggested that AEW elevated DRE activities, promoted lignin accumulation, and ultimately enhanced disease resistance, suppressed disease development, and improved storage quality in harvested wampee fruit. Consequently, AEW emerged as a safe technology to mitigate the disease development and enhance the storage quality of harvested wampee fruit.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Lin,

Chen,

Dong

et al. 2024

Foods

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“…CGA can serve as the accelerator for wound healing of pear fruit. 7 The compound formed by CGA and tryptophan can serve as a potential food pigment. 8 In food processing, the covalent interaction between protein hydrolysate and CGA significantly improves the stability of oil-in-water emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…CGA has important properties including antioxidant, antibacterial, and anti-inflammatory. − These properties allow CGA to play an important role in food preservation and storage. CGA can serve as the accelerator for wound healing of pear fruit . The compound formed by CGA and tryptophan can serve as a potential food pigment .…”

Section: Introductionmentioning

confidence: 99%

Efficient Production of Chlorogenic Acid in Escherichia coli Via Modular Pathway and Cofactor Engineering

Wang,

Chen

et al. 2023

J. Agric. Food Chem.

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Chlorogenic acid is a natural phenolic compound widely used in the food and daily chemical industries. Compared to plant extraction, microbial cell factories provide a green and sustainable production method for the production of chlorogenic acid. However, complex metabolic flux distribution and potential byproducts limited the biosynthesis of chlorogenic acid in microorganisms. A de novo biosynthesis pathway for chlorogenic acid was constructed in Escherichia coli via modular engineering. Increasing the shikimate pathway flux greatly promoted chlorogenic acid production, and the influence of pyruvate metabolism on chlorogenic acid synthesis was also explored. The supply of cofactors for the key enzymes quinate/shikimate 5-dehydrogenase (YdiB) and 4-hydroxyphenylacetate 3-monooxygenase (HpaBC) was enhanced by a cofactor regeneration system. Furthermore, mutants of YdiB were verified for chlorogenic acid production in vivo. Chlorogenic acid browning occurred when the buffer pH of the buffer exceeded 6.0, but two-stage pH control achieved a chlorogenic acid titer of 2789.2 mg/L in a 5 L fermenter, the highest reported to date. This study provided a strategy for the efficient production of chlorogenic acid from simple carbon sources.

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The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review

Zhang,

Wang,

Chen

et al. 2024

Future Postharvest and Food

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Fresh fruits and vegetables (F&V), with their attractive sensory, flavors, and nutrients, occupy a highly valuable part of people's daily diet. Plenty of postharvest studies have focused on the effects of preservation techniques on the edible quality and nutrients of F&V. Therefore, it is crucial to summarize the research methods of those quality and nutritional indicators for F&V. This work reviews the measurement and analysis methods on these parameters of postharvest F&V which have been validated by numerous publications, including firmness, sugars/acids, pigments, phenols, etc. Importantly, some instruments are involved in these experimental methods, such as firmness tester, spectrophotometer, gas chromatograph, and so on. Furthermore, some promising analysis methods in the past decades combined with advanced technologies are also raised in our discussion. This work is expected to provide guidance and normative significance for future research on quality assessment, preservation, and processing characteristics of F&V.

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The combination treatment of chlorogenic acid and sodium alginate coating could accelerate the wound healing of pear fruit by promoting the metabolic pathway of phenylpropane

Cited by 22 publications

References 42 publications

Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Efficient Production of Chlorogenic Acid in Escherichia coli Via Modular Pathway and Cofactor Engineering

The crucial evaluation indexes and relative measurement methods of edible value for fresh fruits and vegetables: A review

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