Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.3c09838
Yingshuang Lu, Yan Zhang, Shuo Wang
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
{"title":"From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative.","authors":"Yingshuang Lu, Yan Zhang, Shuo Wang","doi":"10.1021/acs.jafc.3c09838","DOIUrl":"https://doi.org/10.1021/acs.jafc.3c09838","url":null,"abstract":"<p><p>This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141448969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.4c01401
Carol de Ram, Benthe van der Lugt, Janneke Elzinga, Sharon Geerlings, Wilma T Steegenga, Clara Belzer, Henk A Schols
The human intestinal mucus layer protects against pathogenic microorganisms and harmful substances, whereas it also provides an important colonization niche for mutualistic microbes. The main functional components of mucus are heavily glycosylated proteins, called mucins. Mucins can be cleaved and utilized by intestinal microbes. The mechanisms between intestinal microbes and the regulation of mucin glycosylation are still poorly understood. In this study, in vitro mucus was produced by HT29-MTX-E12 cells under Semi-Wet interface with Mechanical Stimulation. Cells were exposed to pasteurized nonpathogenic bacteria Akkermansia muciniphila, Ruminococcus gnavus, and Bacteroides fragilis to evaluate influence on glycosylation patterns. Following an optimized protocol, O- and N-glycans were efficiently and reproducibly released, identified, and semiquantified using MALDI-TOF-MS and PGC-LC-MS/MS. Exposure of cells to bacteria demonstrated increased diversity of sialylated O-glycans and increased abundance of high mannose N-glycans in in vitro produced mucus. Furthermore, changes in glycan ratios were observed. It is speculated that bacterial components interact with the enzymatic processes in glycan production and that pasteurized bacteria influence glycosyltransferases or genes involved. These results highlight the influence of pasteurized bacteria on glycosylation patterns, stress the intrinsic relationship between glycosylation and microbiota, and show the potential of using in vitro produced mucus to study glycosylation behavior.
人体肠道粘液层可抵御病原微生物和有害物质,同时也为互生微生物提供了一个重要的定植位点。粘液的主要功能成分是重糖基化蛋白质,称为粘蛋白。粘蛋白可被肠道微生物裂解和利用。人们对肠道微生物与粘蛋白糖基化调控之间的机制还知之甚少。在本研究中,HT29-MTX-E12 细胞在半湿界面和机械刺激下产生体外粘液。细胞暴露于巴氏灭菌的非致病性细菌 Akkermansia muciniphila、Ruminococcus gnavus 和 Bacteroides fragilis,以评估其对糖基化模式的影响。按照优化方案,利用 MALDI-TOF-MS 和 PGC-LC-MS/MS 高效、可重复地释放、鉴定和半定量了 O 型和 N 型糖。将细胞暴露于细菌后,体外产生的粘液中硅烷基化 O-聚糖的多样性增加,高甘露糖 N-聚糖的丰度增加。此外,还观察到聚糖比例的变化。据推测,细菌成分与生成聚糖的酶过程相互作用,巴氏杀菌法细菌会影响糖基转移酶或相关基因。这些结果突出了巴氏杀菌细菌对糖基化模式的影响,强调了糖基化与微生物群之间的内在联系,并显示了使用体外生产的粘液研究糖基化行为的潜力。
{"title":"Revealing Glycosylation Patterns in <i>In Vitro</i>-Produced Mucus Exposed to Pasteurized Mucus-Associated Intestinal Microbes by MALDI-TOF-MS and PGC-LC-MS/MS.","authors":"Carol de Ram, Benthe van der Lugt, Janneke Elzinga, Sharon Geerlings, Wilma T Steegenga, Clara Belzer, Henk A Schols","doi":"10.1021/acs.jafc.4c01401","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c01401","url":null,"abstract":"<p><p>The human intestinal mucus layer protects against pathogenic microorganisms and harmful substances, whereas it also provides an important colonization niche for mutualistic microbes. The main functional components of mucus are heavily glycosylated proteins, called mucins. Mucins can be cleaved and utilized by intestinal microbes. The mechanisms between intestinal microbes and the regulation of mucin glycosylation are still poorly understood. In this study, <i>in vitro</i> mucus was produced by HT29-MTX-E12 cells under Semi-Wet interface with Mechanical Stimulation. Cells were exposed to pasteurized nonpathogenic bacteria <i>Akkermansia muciniphila</i>, <i>Ruminococcus gnavus</i>, and <i>Bacteroides fragilis</i> to evaluate influence on glycosylation patterns. Following an optimized protocol, O- and N-glycans were efficiently and reproducibly released, identified, and semiquantified using MALDI-TOF-MS and PGC-LC-MS/MS. Exposure of cells to bacteria demonstrated increased diversity of sialylated O-glycans and increased abundance of high mannose N-glycans in <i>in vitro</i> produced mucus. Furthermore, changes in glycan ratios were observed. It is speculated that bacterial components interact with the enzymatic processes in glycan production and that pasteurized bacteria influence glycosyltransferases or genes involved. These results highlight the influence of pasteurized bacteria on glycosylation patterns, stress the intrinsic relationship between glycosylation and microbiota, and show the potential of using <i>in vitro</i> produced mucus to study glycosylation behavior.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141453731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The 4th International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29-31, 2023. The symposium explored the connotations and needs of "The Great Food Perspective" under the theme "Focusing on new discoveries in food technology and creating a new future of nutrition and health" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the Journal of Agricultural and Food Chemistry highlights the important topics of the 4th ISFSNH and includes more than 20 papers.
{"title":"Focusing on New Discoveries in Food Technology and Creating a New Future of Nutrition and Health: An Introduction to the 4<sup>th</sup> International Symposium of Food Science, Nutrition and Health in Dalian, China.","authors":"Mingqian Tan, Jiarun Han, Yuhao Zhang, Shiguo Chen, Fang Chen, Liangli Lucy Yu, Bei-Wei Zhu","doi":"10.1021/acs.jafc.4c03711","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c03711","url":null,"abstract":"<p><p>The 4<sup>th</sup> International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29<sup>-</sup>31, 2023. The symposium explored the connotations and needs of \"The Great Food Perspective\" under the theme \"Focusing on new discoveries in food technology and creating a new future of nutrition and health\" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the <i>Journal of Agricultural and Food Chemistry</i> highlights the important topics of the 4<sup>th</sup> ISFSNH and includes more than 20 papers.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141448968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Celangulin V is a novel botanical insecticide with significant bioactivity and a unique molecular target, but its complex polyol ester structure hinders its broader application in agriculture. To discover new analogues of celangulin V with a simpler structure and enhanced biological activities, we initiated a research project aimed at simplifying its structure and assessing insecticidal efficacy. In this study, a series of novel 1-tetralone derivatives were designed via a structure-based rational design approach and synthesized by a facile method. The biological activities of the target compounds were determined against Mythimna separata (M. separata), Plutella xylostella, and Rhopalosiphum padi. The results revealed that most of the synthesized compounds exhibited superior activities compared to celangulin V. Remarkably, the insecticidal activity of compound 6.16 demonstrated 102-fold greater stomach toxicity than celangulin V against M. separata. In addition, certain compounds showed significant contact toxicity against M. separata, a finding not reported previously in the structural optimization studies of celangulin V. Molecular docking analysis illustrated that the binding pocket of compound 6.16 with the H subunit of V-ATPase was the same as celangulin V. This study presents novel insights into the structural optimization of botanical pesticides.
Celangulin V 是一种新型植物杀虫剂,具有显著的生物活性和独特的分子靶标,但其复杂的多元醇酯结构阻碍了其在农业领域的广泛应用。为了发现结构更简单、生物活性更强的天南星素 V 类似物,我们启动了一个旨在简化其结构和评估杀虫效果的研究项目。在这项研究中,我们通过基于结构的合理设计方法设计了一系列新型 1-四氢萘酮衍生物,并采用简便的方法合成了这些衍生物。测定了目标化合物对Mythimna separata (M.separata)、Plutella xylostella和Rhopalosiphum padi的生物活性。结果表明,大多数合成化合物的活性都优于苍术素 V。值得注意的是,化合物 6.16 的杀虫活性比苍术素 V 的胃毒性高出 102 倍。分子对接分析表明,化合物 6.16 与 V-ATPase H 亚基的结合口袋与 Celangulin V 相同。这项研究为植物杀虫剂的结构优化提供了新的见解。
{"title":"In-Depth Structural Simplification of Celangulin V: Design, Synthesis, and Biological Activity.","authors":"Hao Qian, Yingkun Hu, Ziyu Wang, Yu Zhou, Xinru Tan, Xunmeng Feng, Keyin Yu, Wenjun Wu, Jiwen Zhang","doi":"10.1021/acs.jafc.4c01079","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c01079","url":null,"abstract":"<p><p>Celangulin V is a novel botanical insecticide with significant bioactivity and a unique molecular target, but its complex polyol ester structure hinders its broader application in agriculture. To discover new analogues of celangulin V with a simpler structure and enhanced biological activities, we initiated a research project aimed at simplifying its structure and assessing insecticidal efficacy. In this study, a series of novel 1-tetralone derivatives were designed via a structure-based rational design approach and synthesized by a facile method. The biological activities of the target compounds were determined against <i>Mythimna separata</i> (<i>M. separata</i>), <i>Plutella xylostella</i>, and <i>Rhopalosiphum padi</i>. The results revealed that most of the synthesized compounds exhibited superior activities compared to celangulin V. Remarkably, the insecticidal activity of compound <b>6.16</b> demonstrated 102-fold greater stomach toxicity than celangulin V against <i>M. separata</i>. In addition, certain compounds showed significant contact toxicity against <i>M. separata</i>, a finding not reported previously in the structural optimization studies of celangulin V. Molecular docking analysis illustrated that the binding pocket of compound <b>6.16</b> with the H subunit of V-ATPase was the same as celangulin V. This study presents novel insights into the structural optimization of botanical pesticides.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141453730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.4c04606
Junjie Du, Weitao Liu, Qixing Zhou
{"title":"Combating the Food Crisis and Farmland Contamination with Safe Farming Practices.","authors":"Junjie Du, Weitao Liu, Qixing Zhou","doi":"10.1021/acs.jafc.4c04606","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c04606","url":null,"abstract":"","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141453728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.4c02973
Kuiyou Wang, Kexin Huang, Li Wang, Xiangsong Lin, Mingqian Tan, Wentao Su
Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.
{"title":"Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics.","authors":"Kuiyou Wang, Kexin Huang, Li Wang, Xiangsong Lin, Mingqian Tan, Wentao Su","doi":"10.1021/acs.jafc.4c02973","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c02973","url":null,"abstract":"<p><p>Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141448970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.4c02026
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
In this study, the protein structural, foaming, and air-water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0-2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.
{"title":"Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.","authors":"Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu","doi":"10.1021/acs.jafc.4c02026","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c02026","url":null,"abstract":"<p><p>In this study, the protein structural, foaming, and air-water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0-2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141448964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1021/acs.jafc.4c02096
Yu Wang, Chuxia Wang, Qingqiang Tian, Yahui Li
In recent decades, the unique structural attributes and purported insecticidal properties of oximes have garnered increasing attention. A variety of insecticides, encompassing fluxametamide, fluhexafon, and lepimectin, have been synthesized, all of which incorporate oximes. This review endeavors to encapsulate the insecticidal efficacy, structure-activity correlations, and operative mechanisms of oxime-containing compounds. Furthermore, it delves into the conceptual frameworks underpinning the design of innovative oxime-based insecticides, thereby shedding light on prospective advancements in this field.
{"title":"Recent Research Progress in Oxime Insecticides and Perspectives for the Future.","authors":"Yu Wang, Chuxia Wang, Qingqiang Tian, Yahui Li","doi":"10.1021/acs.jafc.4c02096","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c02096","url":null,"abstract":"<p><p>In recent decades, the unique structural attributes and purported insecticidal properties of oximes have garnered increasing attention. A variety of insecticides, encompassing fluxametamide, fluhexafon, and lepimectin, have been synthesized, all of which incorporate oximes. This review endeavors to encapsulate the insecticidal efficacy, structure-activity correlations, and operative mechanisms of oxime-containing compounds. Furthermore, it delves into the conceptual frameworks underpinning the design of innovative oxime-based insecticides, thereby shedding light on prospective advancements in this field.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141449036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Researchers often consider microorganisms from Stenotrophomonas sp. to be beneficial for plants. In this study, the biocidal effects and action mechanisms of volatile organic compounds (VOCs) produced by Stenotrophomonas sp. NAU1697 were investigated. The mycelial growth and spore germination of Fusarium oxysporum f. sp. cucumerinum (FOC), which is a pathogen responsible for cucumber wilt disease, were significantly inhibited by VOCs emitted from NAU1697. Among the VOCs, 33 were identified, 11 of which were investigated for their antifungal properties. Among the tested compounds, 2-ethylhexanol exhibited the highest antifungal activity toward FOC, with a minimum inhibitory volume (MIV) of 3.0 μL/plate (equal to 35.7 mg/L). Damage to the hyphal cell wall and cell membrane integrity caused a decrease in the ergosterol content and a burst of reactive oxygen species (ROS) after 2-ethylhexanol treatment. DNA damage, which is indicative of apoptosis-like cell death, was monitored in 2-ethylhexanol-treated FOC cells by using micro-FTIR analysis. Furthermore, the activities of mitochondrial dehydrogenases and mitochondrial respiratory chain complex III in 2-ethylhexanol-treated FOC cells were significantly decreased. The transcription levels of genes associated with redox reactions and the cell wall integrity (CWI) pathway were significantly upregulated, thus indicating that stress was caused by 2-ethylhexanol. The findings of this research provide a new avenue for the sustainable management of soil-borne plant fungal diseases.
研究人员通常认为,来自 Stenotrophomonas sp.的微生物对植物有益。在本研究中,研究了由 Stenotrophomonas sp. NAU1697 产生的挥发性有机化合物(VOCs)的杀菌效果和作用机制。NAU1697释放的挥发性有机化合物显著抑制了黄瓜枯萎病病原菌Fusarium oxysporum f. sp. cucumerinum(FOC)的菌丝生长和孢子萌发。在确定的33种挥发性有机化合物中,对其中11种进行了抗真菌特性研究。在测试的化合物中,2-乙基己醇对FOC的抗真菌活性最高,最小抑制量(MIV)为3.0 μL/平板(相当于35.7 mg/L)。2-ethylhexanol 处理后,对真菌细胞壁和细胞膜完整性的破坏导致麦角固醇含量下降和活性氧(ROS)爆发。在 2-ethylhexanol 处理的 FOC 细胞中,利用显微傅立叶变换红外光谱分析监测了 DNA 损伤,这是细胞凋亡的标志。此外,2-乙基己醇处理的 FOC 细胞中线粒体脱氢酶和线粒体呼吸链复合物 III 的活性显著降低。与氧化还原反应和细胞壁完整性(CWI)通路相关的基因转录水平明显上调,从而表明 2-乙基己醇导致了应激反应。这项研究成果为土传植物真菌病害的可持续管理提供了一条新途径。
{"title":"Antifungal Activity and Mechanisms of 2-Ethylhexanol, a Volatile Organic Compound Produced by <i>Stenotrophomonas</i> sp. NAU1697, against <i>Fusarium oxysporum</i> f. sp. <i>cucumerinum</i>.","authors":"Yu Zhang, Zeyuan Li, Shuxin Wei, Changsheng Xu, Minhua Chen, Jierong Sang, Yiru Han, Huang Yan, Zhoukun Li, Zhongli Cui, Xianfeng Ye","doi":"10.1021/acs.jafc.3c09851","DOIUrl":"https://doi.org/10.1021/acs.jafc.3c09851","url":null,"abstract":"<p><p>Researchers often consider microorganisms from <i>Stenotrophomonas</i> sp. to be beneficial for plants. In this study, the biocidal effects and action mechanisms of volatile organic compounds (VOCs) produced by <i>Stenotrophomonas</i> sp. NAU1697 were investigated. The mycelial growth and spore germination of <i>Fusarium oxysporum</i> f. sp. <i>cucumerinum</i> (FOC), which is a pathogen responsible for cucumber wilt disease, were significantly inhibited by VOCs emitted from NAU1697. Among the VOCs, 33 were identified, 11 of which were investigated for their antifungal properties. Among the tested compounds, 2-ethylhexanol exhibited the highest antifungal activity toward FOC, with a minimum inhibitory volume (MIV) of 3.0 μL/plate (equal to 35.7 mg/L). Damage to the hyphal cell wall and cell membrane integrity caused a decrease in the ergosterol content and a burst of reactive oxygen species (ROS) after 2-ethylhexanol treatment. DNA damage, which is indicative of apoptosis-like cell death, was monitored in 2-ethylhexanol-treated FOC cells by using micro-FTIR analysis. Furthermore, the activities of mitochondrial dehydrogenases and mitochondrial respiratory chain complex III in 2-ethylhexanol-treated FOC cells were significantly decreased. The transcription levels of genes associated with redox reactions and the cell wall integrity (CWI) pathway were significantly upregulated, thus indicating that stress was caused by 2-ethylhexanol. The findings of this research provide a new avenue for the sustainable management of soil-borne plant fungal diseases.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141445557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The role of thermally generated 3-aminopropionamide as an intermediate in acrylamide formation in the Maillard reaction has been well established. Herein, the effect of epicatechin on the conversion of 3-aminopropionamide into acrylamide under oxidative conditions was investigated at 160–220 °C. Epicatechin promoted acrylamide generation and 3-aminopropionamide degradation. The stable isotope-labeling technique combined with UHPLC-Orbitrap-MS/MS analysis showed adduct formation between 3-aminopropionamide and the oxidized B ring of epicatechin to form a Schiff base. This initially formed Schiff base could directly degrade to acrylamide, undergo reduction or dehydration to other intermediates, and subsequently generate acrylamide. Based on accurate mass analysis, five intermediates with intact or dehydrated C rings were tentatively identified. Furthermore, reaction pathways were proposed that were supported by the changes in the levels of adducts formed during heating. To the authors’ knowledge, this study is the first to reveal pathways through which flavanols promoted the formation of acrylamide in Maillard reactions.
在马氏反应中,热生成的 3-氨基丙酰胺是丙烯酰胺形成的中间体,其作用已得到证实。本文研究了表儿茶素在 160-220 °C 氧化条件下对 3-氨基丙酰胺转化为丙烯酰胺的影响。表儿茶素促进了丙烯酰胺的生成和3-氨基丙酰胺的降解。稳定同位素标记技术结合超高效液相色谱-轨道rap-MS/MS分析表明,3-氨基丙酰胺与表儿茶素的氧化B环之间形成加合物,形成希夫碱。这种最初形成的希夫碱可以直接降解为丙烯酰胺,也可以还原或脱水为其他中间体,然后生成丙烯酰胺。根据精确的质量分析,初步确定了五个具有完整或脱水 C 环的中间体。此外,根据加热过程中形成的加合物含量的变化,提出了反应途径。据作者所知,这项研究首次揭示了黄烷醇在马氏反应中促进丙烯酰胺形成的途径。
{"title":"Epicatechin-Promoted Formation of Acrylamide from 3-Aminopropionamide Via Postoxidative Reaction of B-Ring","authors":"Yajing Qi, Jiahao Cheng, Wangmin Ding, Li Wang, Haifeng Qian, Xiguang Qi, Gangcheng Wu, Ling Zhu, Tianyi Yang, Bin Xu, Hui Zhang","doi":"10.1021/acs.jafc.4c01116","DOIUrl":"https://doi.org/10.1021/acs.jafc.4c01116","url":null,"abstract":"The role of thermally generated 3-aminopropionamide as an intermediate in acrylamide formation in the Maillard reaction has been well established. Herein, the effect of epicatechin on the conversion of 3-aminopropionamide into acrylamide under oxidative conditions was investigated at 160–220 °C. Epicatechin promoted acrylamide generation and 3-aminopropionamide degradation. The stable isotope-labeling technique combined with UHPLC-Orbitrap-MS/MS analysis showed adduct formation between 3-aminopropionamide and the oxidized B ring of epicatechin to form a Schiff base. This initially formed Schiff base could directly degrade to acrylamide, undergo reduction or dehydration to other intermediates, and subsequently generate acrylamide. Based on accurate mass analysis, five intermediates with intact or dehydrated C rings were tentatively identified. Furthermore, reaction pathways were proposed that were supported by the changes in the levels of adducts formed during heating. To the authors’ knowledge, this study is the first to reveal pathways through which flavanols promoted the formation of acrylamide in Maillard reactions.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":6.1,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141448841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}