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Protective Role of Ca Against NaCl Toxicity in jerusalem artichoke by Up-Regulation of Antioxidant Enzymes

Pedosphere 2008年第6期18卷 766-774页

作者： XUE Yan-Feng LIU Ling LIU Zhao-Pu S. K. MEHTA ZHAO Geng-Mao Department of Resources and Environmental Sciences Nanjing Agricultural University Nanjing 210095 （China）. State Key Laboratory Breeding Base Key Laboratory of Food Quality and Safety of Jiangsu Province Nanjing 210014 （China） Department of Life Sciences Nanjing Agricultural University Nanjing 210095 （China）

The ameliorative effect of external Ca^2＋ on jerusalem artichoke （Helianthus tuberosus L.） under salt stress was studied through biochemical and physiological analyses of jerusalem artichoke seedlings treated with or without 10 mol L^-1 CaCl2, 150 mmol L^-1 NaCl, and/or 5 mmol L^-1 ethylene-bis（oxyethylenenitrilo）-tetraacetic acid （EGTA） for five days. Exposure to NaC1 （150 mmol L^-1） decreased growth, leaf chlorophyll content, and photosynthetic rate of jerusalem artichoke seedlings. NaC1 treatment showed 59% and 37% higher lipid peroxidation and electrolyte leakage, respectively, than the control. The activities of superoxide dismutase （SOD）, peroxidase （POD）, and catalase （CAT） were decreased by NaCl, indicating an impeded antioxidant defense mechanism of jerusalem artichoke grown under salt stress. Addition of 10 mmol L^-1 CaCl2 to the salt solutions significantly decreased the damaging effect of NaC1 on growth and chlorophyll content and simultaneously restored the rate of photosynthesis almost to the level of the control. Ca^2＋ addition decreased the leaf malondialdehyde （MDA） content and electrolyte leakage from NaCl-treated seedlings by 47% and 24%, respectively, and significantly improved the activities of SOD, POD, and CAT in NaCl-treated plants. Addition of EGTA, a specific chelator of Ca2＋, decreased the growth, chlorophyll content, and photosynthesis, and increased level of MDA and electrolyte leakage from NaCl-treated plants and from the control plants. EGTA addition to the growth medium also repressed the activities of SOD, POD, and CAT in NaCl-treated and control seedlings. External Ca2＋ might protect jerusalem artichoke against NaC1 stress by up-regulating the activities of antioxidant enzymes and thereby decreasing the oxidative stress.

关键词： antioxidant enzymes calcium jerusalem artichoke lipid peroxidation salt stress

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Soil Properties and Yield of jerusalem artichoke(Helianthus tuberosus L.)with Seawater Irrigation in North China Plain

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Pedosphere 2008年第2期18卷 195-202页

作者： ZHAO Geng-Mao LIU Zhao-Pu CHEN Ming-Da GUO Shi-Wei College of Resources and Environmental Sciences Nanjing Agricultural University Nanjing 210095 （China）

Irrigation with various dilutions of seawater can act as an alternate water resource and thus plays an important role in saving freshwater resources as well as promoting agriculture in the coastal semi-arid areas of the North China Plain. jerusalem artichoke （Helianthus tuberosus L.） grown in a field experiment was irrigated with seawater diluted with freshwater from 2001 to 2003 to determine the feasibility of seawater irrigation in the Laizhou area. For treatments of CK （non-irrigation） along with seawater concentrations of 25%, 50%, and 75%, total dissolved solid （TDS） in the non-irrigated soil significantly increased （P ≤ 0.05） in both 2002 and 2003 and was 1.3 times higher in 2003 than in 2001. In the 25% and 50% seawater concentration treatments, TDS in 2001 was significantly greater （P ≤ 0.05） than CK; however, TDS in these two treatments decreased by 34.9% and 40.1%, respectively, in 2003 compared with 2001. The sodium adsorption ratio （SAR） remained below 10 mmol^1/2 L^-1/2, indicating that alkalization was low with seawater irrigation. In 2001 and 2002, compared to CK and the irrigation treatment with 75% seawater, irrigation with 25% and 50% seawater increased the yields of jerusalem .artichoke. This meant that jerusalem artichoke could be safely grown in salt-affected land of Laizhou area with 25% and 50% seawater irrigation.

关键词： jerusalem artichoke North China Plain SAR seawater irrigation soil total dissolved solids

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Nutritional value, bioactivity, and application potential of jerusalem artichoke(Helianthus tuberosus L.) as a neotype feed resource

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Animal Nutrition 2020年第4期6卷 429-437页

作者： Yue Wang Yiguang Zhao Fuguang Xue Xuemei Nana Hui Wang Dengke Hua Jun Liu Liang Yang Linshu Jiang Benhai Xiong State Key Laboratory of Animal Nutrition Institute of Animal ScienceChinese Academy of Agricultural SciencesBeijing100193China Engineering Research Center of Feed Development Jiangxi Province Key Laboratory of Animal NutritionJiangxi Agricultural UniversityNanchang330045China Langfang Academy of Agriculture and Forestry Langfang065000China Beijing Key Laboratory for Dairy Cow Nutrition Beijing University of AgricultureBeijing102206China

The large-scale development of herbivorous animal husbandry in China has increased the demand for forage ***,due to scarce land resources and poor soil quality,forage is in short *** particular,high-quality forage in China heavily relies on *** contradiction between supply and demand for forage grass products is increasingly ***,the development of indigenous new forage resources with a strong ecological adaptability and a high nutritional value is a key to solving this *** artichoke(JA,Helianthus tuberosus L.),a perennial herb of the genus Helianthus,has advantageous growth traits such as resistance to salinity,barrenness,drought,cold,and *** contents of crude protein,crude fiber,and calcium in the optimal harvest period of forage-type JA straw are comparable to those of alfalfa hay at the full bloom stage and the straw of ryegrass and corn at the mature *** in JA tubers is a functional ingredient that has prebiotic effects in the gastrointestinal tract of monogastric animals and young *** addition,some bioactive substances(***,phenolic acids,sesquiterpenes,polysaccharides,and amino acids)in JA leaves and flowers have antibacterial,anti-inflammatory,and antioxidant functions as well as toxicities to cancer *** functional ingredients may provide effective alternatives to antibiotics used in livestock *** this review,we summarized the potentials of JA as a feed ingredient from the aspects of nutritional value and fermenting characteristics of the straw,the functions of physiological regulation and disease prevention of inulin in the tubers,and bioactive substances in the leaves and flowers.

关键词： jerusalem artichoke Feedstuff Nutrient value Inulin Bioactive substances

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Optimization of the main liming process for inulin crude extract from jerusalem artichoke tubers

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Frontiers of Chemical Science and Engineering 2012年第3期6卷 348-355页

作者： Huandong LI Hongji ZHU Jianjun QIAO Junhu DU Hua ZHANG Key Laboratory of Systems Bioengineering Ministry of EducationSchool of Chemical Engineering and TechnologyTianjin UniversityTianjin 300072China

A three-stage homogenate extraction was used as a new method for inulin extraction from jerusalem artichoke tubers. Compared with the results from conventional hot water extraction, the three-stage homogenate extraction gave higher yields and caused less degradation of the inulin. The inulin crude extract was then clarified by a carbonate-precipitation method, during which three variables -- the quicklime mass, the reaction temperature and the reaction time were optimized for the main liming process to give the best clarification effect. A Plackett- Burman design, the path of steepest ascent method, a Box- Behnken design and response surface methodology （RSM） were employed in the experimental design. The optimal conditions for the main liming process were determined to be 12.0g/L, 71.4℃ and 8min. The confirmatory tests proved that the best clarification efficiency （92.74%） was achieved at these conditions and this was approximately equal to the value predicted by the model.

关键词： inulin homogenate extraction jerusalem artichoke main liming process

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Salting-out Extraction of 2,3-Butanediol from jerusalem artichoke-based Fermentation Broth

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Chinese Journal of Chemical Engineering 2011年第4期19卷 682-686页

作者： DAI Jianying ZHANG Yuanli XIU Zhilong School of Life Science and Biotechnology Dalian University of Technology Dalian 116024 China

The removal of solid impurities and separation of target products from a fermentation broth is becoming more tedious with the utilization of lignocelluloses as source of substrate.2,3-Butanediol,an important chemical used widely is also a main product of sugar-based fermentation carried out by Klebsiella *** this study,we investigated the use of salting-out extraction(SOE) that employed a K2HPO4/ethanol system consisting of 21% ethanol and 17% K2HPO4(mass fraction) to separate 2,3-butanediol from the viscous jerusalem artichoke-based fermentation *** SOE,about 98% of solid matters was removed,and the viscosity decreased from 72.5 mPa s in the original fermentation broth to 4.4 mPa s in the top *** partition coefficient and yield of 2,3-butanediol reached 13.4 and 99%,respectively,and 89% of soluble proteins was removed from the *** results showed that SOE is an efficient way for isolating 2,3-BD from a highly viscous fermentation broth by removing much of the solid matters within the broth.

关键词： 2 3-butanediol jerusalem artichoke salting-out extraction viscosity

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Screening of Yeasts for Fermentation of jerusalem artichoke Tubers Juice and Selection of the Active Strains for Ethanol Production

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Journal of Food Science and Engineering 2020年第1期10卷 24-27页

作者： Sharifa Xakimova Akmaljon Boboev Firuza Rustambekova Sobira Abdurazakova Department of Technology of Fermentative Products and Soft Drinks Tashkent Chemical-Technological InstituteTashkent 100011Uzbekistan

Strains *** Y-303,Oenoferm credo,Oenoferm rouge,*** Rkaseteli-6,*** XII and *** 73 were used for fermentation of juice,extracted from jerusalem artichoke tubers grown in *** fermentation process was carried out in laboratory *** these yeasts Oenoferm credo,Oenoferm rouge and *** 73 showed higher performance than *** Y-303 and the ethanol yields were 92%,90%and 88%,*** 72 h fermentation with *** Rkaseteli-6 and *** XII the yield of ethanol was 82%and 74%of maximum theoretical yield,respectively.

关键词： jerusalem artichoke K.marxianus Y-303 Oenoferm credo Oenoferm rouge fermentation ethanol yield

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Extraction and Powder Product of Fructo-oligosaccharide from jerusalem artichoke

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Journal of Food Science and Engineering 2013年第3期3卷 141-148页

作者： Winus Puminat Chowladda Teangpook Division of Food Chemistry and Physic Institution of Food Research and Product Development Kasetsart University P.O. box1043 Kasetsart Bangkok 10900 Thailand Division of Food Processing and Preservation Institution of Food Research and Product Development Kasetsart University P.O.box 1043 Kasetsart Bangkok 10900 Thailand

Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.

关键词： Fruto-oligosaccharide fructan jerusalem artichoke HPLC

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Chips Production from jerusalem artichoke(Helianthus tuberosus L.)

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Food and Nutrition Sciences 2012年第9期3卷 1321-1328页

作者： Cem Baltacioglu Ali Esin Department of Food Engineering of Faculty of Engineering Middle East Technical UniversityAnkaraTurkey Department of Food Engineering Faculty of AgricultureSelcuk UniversityKonyaTurkey

jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol. The production of chips from jerusalem artichoke was examined in this study because it contains high amount of inulin. Inulin gives health promoting effects especially for the people suffering from diabetes. Firstly,chips production from jerusalem artichoke was studied in the scope of properties like moisture, oil, color, texture, sensory. After cleaning, tubers prepared in specified size and slices were cooked in the deep fat fryer or microwave oven. The best results obtained for frying and microwave oven application of jerusalem artichoke were obtained at 180℃ for 240s treatment time and at 600 W for105s, respectively.

关键词： jerusalem artichoke Chips Frying Microwave Cooking

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Salt stress encourages proline accumulation,through regulation of proline biosynthesis and degradation in jerusalem artichoke plantlets

Salt stress encourages proline accumulation,through regulati...

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2013全国植物生物学大会

作者： HUANG Zengrong ZHAO Long CHEN Dandan LIANG Mingxiang LIU Zhaopu College of Resources and Environmental Sciences Jiangsu Key Laboratory of Marine BiologyNanjing Agricultural University

Proline accumulation is an important mechanism for osmotic regulation under salt *** this study,we evaluated proline accumulation profiles in roots,stems and leaves of jerusalem artichoke(Helianthus tuberosus L.) plantlets under NaCl stress;We also examined HtP5CS,HtOAT and HtPDH enzyme activities and genes expression patterns of putative HtP5CS1,HtP5CS2,HtOAT,HtPDH1,and HtPDH2 *** objective of our study was to characterize the proline regulation mechanism of jerusalem artichoke,a moderately salt tolerant species,under NaCl *** artichoke plantlets were observed to accumulate proline in roots,stems and leaves during salt ***5CS enzyme activities were increased with NaCl stress,while HtOAT and HtPDH activities generally *** levels of HtP5CS2 increased while transcript levels of HtOAT,HtPDH1 and HtPDH2 generally decreased in response to NaCl *** results supports that for jerusalem artichoke, proline synthesis under salt stress is mainly through the Glu pathway,and HtP5CS2 is predominant in this process while HtOAT plays a less important *** of HtPDH genes may function in proline degradation.

关键词： jerusalem artichoke proline metabolism salt stress P5CS OAT PDH

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Microwave-Assisted Isolation and Acetylation of Inulin from Helianthus Tuberosus L Tubers

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Journal of Renewable Materials 2018年第7期6卷 671-679页

作者： Nadezhda Petkova Gergana Gencheva Dragomir Vassilev Milena Koleva Albert Krastanov Panteley Denev Department of Organic Chemistry and Inorganic Chemistry University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria Department Physics Chemistry and EcologyTechnical University of GabrovoGabrovo5300Bulgaria Department of Biotechnology University of Food Technologies26 Maritza Blvd.Plovdiv4002Bulgaria

jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus *** by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.

关键词： jerusalem artichoke inulin inulin acetates microwave irradiation

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