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Studies of the Variability of Primary Metabolites in the Epicarp, mesocarp and Seed of Dacryodes edulis Fruit at Taste Maturity

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Advances in Biological Chemistry 2024年第2期14卷 64-72页

作者： Etou Ossibi Grace Jokael Mbon Nguékou Chrichina Ongouya Mouekouba Dalcantara Liana Mpika Joseph Attibayeba Biology Center Faculty of Applied Sciences (FSA) D&#233nis Sassou N&#8217guesso University Kint&#233l&#233 Congo Laboratory Biotechnology and Plant Production Faculty of Science and Technology Marien Ngouabi University Brazzaville Congo

The fruits of Dacryodes edulis are rich in biologically active substances, which makes them of great interest in terms of validation. In this study, we targeted the primary metabolites in the epicarp, the mesocarp and the seed of the fruit of Dacryodes edulis at taste maturity, which were selected for their nutritional quality and its appreciation throughout the Gulf of Guinea area, which is very popular because of its large size, texture and special taste. The evaluation of total carbohydrates, total lipids and soluble proteins in the epicarp, mesocarp and seed of the fruit at taste maturity was made from spectrophotometer measurements. The overall analysis of the results of the present study shows that total carbohydrates, total lipids and proteins accumulate more in the seed with respectively 251.33 ± 1.15 mg/g DM;9.92 ± 0.201 mg/g DM and 55.075 ± 0.024 mg/g DM. Likewise, the results indicate low concentrations of total carbohydrates and total lipids in the epicarp with respectively 245 ± 1 mg/g DM and 4.77 ± 0.047 mg/g DM, on the other hand, it is the mesocarp which presents the lowest content of soluble proteins: 28.075 ± 3.231 mg/g DM. This variation could be linked to the nature of the compartment, more particularly to the storage location. This comparative study could lead to the valorization of the seed of the fruit of Dacryodes edulis for its richness in metabolites and arouse significant interest in nutrition.

关键词： Dacryodes edulis Fruit Taste Maturity Epicarp mesocarp Seed

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Identification of Genes Related to mesocarp Development in Cucumber

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Horticultural Plant Journal 2020年第5期6卷 293-300页

作者： Xiaohua Qi Yamei Zhu Shuifeng Li Hanxi Zhou Xuewen Xu Qiang Xu Xuehao Chen College of Horticulture and Plant Protection Yangzhou UniversityYangzhou225009China Xiaoshan Agricultural Technology Extension Center Hangzhou 311200China

Cucumber(Cucumis sativus L.)is an agriculturally and economically important vegetable crop *** thickness of mesocarp is an important quality pertaining to *** development of mesocarp,however,has received little *** this study,we selected one thick mesocarp line D8 to analyze the gene expression profiles of mesocarp at 0,3,6,and 9 days after pollination(DAP)by RNA *** mainly related to ribosomes,carbon metabolism,biosynthesis of amino acids,and oxidative phosphorylation were up-regulated at 3 *** 3 to 6 DAP,the genes related to oxidative phosphorylation,photosynthesis,and phagosome were highly ***6 to 9 DAP,the genes related to plant hormone signal transduction were highly *** expressed genes linked to cyclin,hormone biosynthesis and signaling,carbon metabolism,and transcription factors MYB and WRKY were common up-regulated at 3,6,9 DAP in comparison with 0 *** auxin-responsive and cytokinin-responsive genes were significantly up-regulated in mesocarp *** higher expression levels of the auxin-responsive gene indole-3-acetic acid-amido synthetase 3.6 and the cytokinin response regulator 3/4b in the thick mesocarp cultivar D8 than in the thin mesocarp cultivar XUE1 might have explained the different growth rates of the mesocarp.

关键词： cucumber mesocarp auxin cytokinin RNA-seq

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Effects of <i>Raphia sudanica</i>mesocarp and Arrowroot (<i>Tacca involucrata</i>) Flour Incorporation on the Chemical Composition of Sorghum Composite Spaghetti

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Food and Nutrition Sciences 2019年第4期10卷 484-502页

作者： T. T. Iombor G. E. Adikwu V. A. Oche Department of Home Science and Management University of Agriculture Makurdi Nigeria

Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.

关键词： Sorghum Arrowroot Raphia sudanica mesocarp Phytochemicals Amino and Fatty Acids

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