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Food Science and Human Wellness 2024年

作者： Shuqing Zhang Wenjing Chen Chen Ma Yinghua Luo Li Dong Xiaosong Hu Fang Chen Daotong Li College of Food Science and Nutritional Engineering， National Engineering research Centre for Fruit and Vegetable processing， Key Laboratory of fruits and vegetables processing， Ministry of Agriculture， Engineering research Centre for fruits and vegetables processing， Ministry of Education， China Agricultural University

Neurodegenerative diseases (NDs)， mainly including Alzheimer’s disease， Parkinson’s disease， and Multiple sclerosis， represent a major public health challenge with the steady increase of aging population worldwide. Emerging evidence has revealed the key role of the microbiota-gut-brain axis in the pathogenesis of NDs. Diet is one of the most important environmental factors shaping the structure and function of gut microbiota. Manipulating the gut microbiota through specific diet patterns may represent a promising approach for NDs prevention. In this review， we highlight gut microbiota variations in NDs， outline several crucial signaling pathways of the gut-brain communication， and discuss the interplay of nutrients-microbes and biological effect of diet-derived microbial metabolites on neural physiology. In particular， we summarized the current knowledge about the application of dietary patterns in NDs to prevent disease progression via the modulation of the gut microbiota. Our study provides novel insights on the diet-microbiota-gut-brain axis in neurodegenerative disorders and highlights the potential of developing microbiome-targeted personalized dietary intervention for NDs management.

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Arecoline causes cognitive impairment and potential addiction via disturbing Kenyon cells in bumblebee brain

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Food Science and Human Wellness 2024年

作者： Huiling Liu Xiaohuan Mu Rongrong Fan Jieteng Chen Jie Ma Liang Meng Xiaosong Hu Hao Zheng Shanshan Liu Xiaofei Wang College of Food Science and Nutritional Engineering， National Engineering research Center for Fruit and Vegetable processing， Key Laboratory of fruits and vegetables processing， Ministry of Agriculture， Engineering research Centre for fruits and vegetables processing， Ministry of Education， China Agricultural University BGI-Qingdao

Areca nut is the basic ingredient of betel quid， which is chewed by hundreds of millions of people in south-eastern Asia. Chewing of areca nut has been associated with oral cancers potentially due to its specific alkaloids， among which arecoline constitutes about 90% of total fraction. Being the world’s fourth most commonly used psychoactive substance， arecoline evokes stimulation， addiction， and other direct neurological effects， while its misuse correlates to neurotoxic effects. However， what might underlie its neurotoxic mechanisms has been poorly documented. The brain is encoded by a complex network of neuronal and glial cell types， and neurotoxicity of hazardous compounds present transcriptional heterogeneity. Recently， the eusocial bumblebee has been used as a model for studying brain effects， with sophisticated cognitive capability and precisely measured brain architecture. Here， we decipher cell-type-specific mental risks to arecoline using bumblebees. Arecoline induced locomotor hyperactivity and cognitive impairment. Single nucleus RNA sequencing (snRNA-seq) unearthed arecoline-induced cell-specific responses， primarily targeted on Kenyon cells (KC). Moreover， high-dose arecoline induced distinctive cell responses among KC subtypes， particularly class I large Kenyon cell (lKC)， leading to DNA damage， excitatory/inhibitory (E/I) imbalance， and calcium dyshomeostasis， which potentially resulted in cognitive impairment. Given arecoline’s popularity and growing exposure risks to humans， neurological health risks of areca nut warrant serious consideration.

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Dietary lycopene mitigates nonalcoholic steatohepatitis by regulating Nrf2/PPARα-dependent ferroptosis

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Food Science and Human Wellness 2024年

作者： Xunyu Song Daotong Li Jun Sun Xiaoying Zhang Li-Shu Wang Fang Chen College of Food Science and Nutritional Engineering， National Engineering research Centre for Fruit and Vegetable processing， Key Laboratory of fruits and vegetables processing， Ministry of Agriculture Engineering research Centre for fruits and vegetables processing， Ministry of Education， China Agricultural University Department of Hematology and Hematopoietic Cell Transplantation Comprehensive Cancer Center， City of Hope National Medical Center

The global burden of non-alcoholic steatohepatitis (NASH) is on the rise. researchers recognize inhibiting ferroptosis， a form of cell death leading to iron-dependent oxidative damage， as a promising therapy for treating NASH. Lycopene， a natural antioxidant compound， exhibits various pharmacological properties. However， the anti-NASH efficacy of the dietary recommended concentration of lycopene and the role of lycopene in combating ferroptosis in NASH have remained unclear. Our study investigated lycopene’s impact on ferroptosis in various diet-induced mouse NASH models and corresponding cellular models， unveiling its anti-inflammatory and anti-fibrotic effects. Our findings demonstrated that lycopene notably reduced ferroptosis in MCD (methionine- and choline-deficient diet)-fed mice and a normal mouse hepatocyte cell line (NCTC1469) by restoring balanced ferrous iron levels， lipid reactive oxygen species， and normal mitochondrial morphology. These effects were linked to the regulation of ferroptosis markers GPX4 and PTGS2. Additionally， lycopene’s anti-ferroptosis action was validated in mice fed a high-fat， high-cholesterol diet and HepG2 cells treated with free fatty acid. Our transcriptomic analysis highlighted PPARα as a primary target of lycopene， crucial for activating the glutathione system because GW6471， a PPARα antagonist， blocked lycopene-induced GPX4 activation. Furthermore， Nrf2 played a crucial role in lycopene’s impact on iron metabolism-related proteins (FTH1 and TFR1). Notably， when inhibiting PPARα or Nrf2 in MCD-fed mice by GW6471 or ML385， lycopene’s protective effects against ferroptosis and NASH progression diminished. These findings underscore the crucial role of PPARα-mediated glutathione system activation and Nrf2-mediated iron metabolism modulation in lycopene's anti-ferroptosis effects.

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Role of bitter contributors and bitter taste receptors:a comprehensive review of their sources,functions and future development

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Food Science and Human Wellness 2024年第4期13卷 1806-1824页

作者： Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentFuli Institute of Food ScienceZhejiang UniversityHangzhou 310058China Innovation Center of Yangtze River Delta Zhejiang UniversityJiashan 314100China Ningbo research Institute Zhejiang UniversityNingbo 315100China Changshan Aijia Huyou Food research and Development Center Changshan 324200China The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest fruits in Hilly and Mountainous Areas of Zhejiang Province Hangzhou 311300China

Bitterness,one of the 5“basic tastes”,is usually undesired by ***,abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter *** review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health *** main bitter contributors,including phenolics,terpenoids,alkaloids,amino acids,nucleosides and purines,were *** bioactivities and wide range of beneficial effects of them on anti-cancers,anti-inflammations,anti-microbes,neuroprotection,inhibiting chronic and acute injury in organs,as well as regulating behavior performance and metabolism were ***,not only did the bitter taste receptors(taste receptor type 2 family,T2Rs)show taste effects,but extra-oral T2Rs could also be activated by binding with bitter components,regulating physiological activities via modulating hormone secretion,immunity,metabolism,and cell *** review provided a new perspective on exploring and explaining the nutrition of bitter foods,revealing the relationship between the functions of bitter contributors from food and *** trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases,exploring the mechanism of T2Rs mediating the bioactivities,and making bitter foods more acceptable without getting rid of bitter contributors.

关键词： Bitter contributors Bitter taste receptor Health benefits fruits vegetables

Safety evaluation and whole genome sequencing for revealing the ability of Penicillium oxalicum WX-209 to safely and effectively degrade citrus segments

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Food Science and Human Wellness 2023年第6期12卷 2369-2380页

作者： Xiao Hu Yujiao Qian Zhipeng Gao Gaoyang Li Fuhua Fu Jiajing Guo Yang Shan Hunan Agriculture Product processing Institute International Joint Lab on Fruits&Vegetables ProcessingQuality and SafetyHunan Key Lab of Fruits&Vegetables StorageProcessingQuality and SafetyHunan Academy of Agricultural SciencesChangsha 410125China College of Animal Science and Technology Hunan Agricultural UniversityChangsha 410128China

The microbial potential of Penicillium has received critical *** present research aimed to elucidate the efficacy of crude enzyme secreted from Penicillium oxalicum WX-209 in degrading citrus segments and evaluate the safety of the *** showed that citrus segment membranes gradually dissolved after treatment with the crude enzyme solution,indicating good degradation *** significant differences in body weight,food ingestion rate,hematology,blood biochemistry,and weight changes of different organs were found between the enzyme intake and control *** experiments showed that the crude enzyme had high biological ***,the whole genome of *** WX-209 was sequenced by PacBio and Illumina ***-five scaffolds were assembled to generate 36 Mbp size of genome sequence comprising 11369 predicted genes modeled with a GC content of 48.33%.A total of 592 genes were annotated to encode enzymes related to carbohydrates,and some degradation enzyme genes were identified in strain *** WX-209.

关键词： Penicillium oxalicum WX-209 Crude enzyme Degradation Safety evaluation Genome sequencing

6-Benzylaminopurine treatment maintains the quality of Chinese chive(Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity

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Journal of Integrative Agriculture 2017年第9期16卷 1968-1977页

作者： JIA Li-e LIU Sheng DUAN Xiao-ming ZHANG Chao WU Zhan-hui LIU Ming-chi GUO Shao-gui ZUO Jin-hua WANG Li-bin Key Laboratory of Urban Agriculture (North) Ministry of Agriculture/Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture/Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and ProcessingNational Engineering Research Center for VegetablesBeijing Academy of Agriculture and Forestry Sciences College of Food Science and Technology Yangzhou University

Chinese chive usually develops an off-flavor after a short storage time. To explore effective ways to maintain the postharvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine（6-BA） on postharvest quality and antioxidant activity of chive was evaluated, and the mechanism of the physiological responses of chive to 6-BA treatment was explored. Chives were sprayed for 10 min with 100, 300, or 500 mg L–1 6-BA or with alkaline solution as the control, then stored at（2±1）°C with a relative humidity（RH） of 80–85%. We found that 300 mg L–1 6-BA significantly delayed yellowing and chlorophyll degradation, maintained the total phenolic and flavonoid content, and improved the activities of antioxidant enzymes, including superoxide dismutase（SOD）, catalase（CAT） and peroxidase（POD）. In conclusion, we identified exogenous application of 6-BA as an effective method for maintaining postharvest quality of Chinese chive. In addition, our finding that the activities of antioxidant enzymes increase in response to exogenous 6-BA provides new insights into the mechanism of cytokinin-based postharvest fresh-keeping.

关键词： 6-benzylaminopurine(6-BA) Chinese chive postharvest quality antioxidant activity

Structures and Functions of Cuticular Wax in Postharvest Fruit and Its Regulation:A Comprehensive Review with Future Perspectives

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Engineering 2023年第4期23卷 118-129,M0006页

作者： Weijie Wu Bo Jiang Ruiling Liu Yanchao Han Xiangjun Fang Honglei Mu Mohamed A.Farag Jesus Simal-Gandara Miguel A.Prieto Hangjun Chen Jianbo Xiao Haiyan Gao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products&Key Laboratory of Postharvest Handing of fruits Ministry of Agriculture and Rural Affairs&Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province&Key Laboratory of Postharvest Preservation and Processing of Fruits and VegetablesChina National Light IndustryFood Science InstituteZhejiang Academy of Agricultural SciencesHangzhou 310021China College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China Pharmacognosy Department College of PharmacyCairo UniversityCairo 11562Egypt Universidade de Vigo Nutrition and Bromatology GroupDepartment of Analytical and Food ChemistryFaculty of SciencesOurense 32004Spain Universidade de Vigo Department of Analytical and Food ChemistryFaculty of Sciences32004 OurenseSpain

Cuticular wax plays a major role in the growth and storage of plant *** cuticular wax coating,which covers the outermost layer of a fruit’s epidermal cells,is insoluble in *** wax is mainly composed of very long-chain fatty acids(VLCFAs);their derivatives,including esters,primary alcohols,secondary alcohols,aldehydes,and ketones;and *** complex mixture of lipids is probably biosynthesized in the epidermal cells of most plants and exuded onto the *** wax not only makes the fruit less susceptible to microbial infection but also reduces mechanical damage to the fruit,thereby maintaining the fruit’s commodity *** date,research has mostly focused on the changes,function,and regulation of fruit wax before harvest,while ignoring the changes and functions of wax in fruit *** paper reviews on the composition,structure,and metabolic regulation of cuticular wax in *** also focuses on postharvest factors affecting wax composition,such as storage temperature,relative humidity(RH),gas atmosphere,and as exogenous hormones;and the effects of wax on fruit postharvest quality,including water dispersion,fruit softening,physiological disorders,and disease *** summaries may be of assistance in better understanding the changes in cuticular wax in postharvest fruit and the resulting effects on fruit quality.

关键词： Cuticular wax Structure and function Postharvest Fruit quality

Crude enzyme derived from Penicillium oxalicum WX-209: degrading capability of citrus segment， safety evaluation， and prediction of enzyme- producing genes by whole genome sequencing

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Food Science and Human Wellness 2022年

作者： Xiao Hu Yujiao Qian Zhipeng Gao Gaoyang Li Fuhua Fu Jiajing Guo Yang Shan Hunan Agriculture Product processing Institute， International Joint Lab on fruits &vegetables processing， Quality and Safety， Hunan Key Lab of fruits &vegetables Storage， processing， Quality and Safety， Hunan Academy of Agricultural Sciences College of Animal Science and Technology， Hunan Agricultural University

The microbial potential of Penicillium has received critical attention. The present research aimed to elucidate the efficacy of crude enzyme secreted from Penicillium oxalicum WX-209 in degrading citrus segments and evaluate the safety of the process. Results showed that citrus segment membranes gradually dissolved after treatment with the crude enzyme solution， indicatinggood degradation capability. No significant differences in body weight， food ingestion rate， hematology， blood biochemistry， and weight changes of different organs were found between the enzyme intake and control groups. Serial experiments showed that the crude enzyme had high biological safety. Moreover， the whole genome of P. oxalicum WX-209 was sequenced by PacBio and Illumina platforms. 25 scaffolds were assembled to generate 36 Mbp size of genome sequence comprising 11，369 predicted genes modeled with a GC content of 48.33%. A total of 592 genes were annotated to encode enzymes related to carbohydrates， and some degradation enzyme genes were identified in strain P. oxalicum WX-209.

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MaBEL1 regulates banana fruit ripening by activating cell wall and starch degradation-related genes

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植物学报:英文版 2023年第9期65卷 2036-2055页

作者： Zunyang Song Xiaoyang Zhu Xiuhua Lai Hangcong Chen Lihua Wang Yulin Yao Weixin Chen Xueping Li Guangdong Provincial Key Laboratory of Postharvest Science of fruits and vegetables/Engineering research Center for Postharvest Technology of Horticultural Crops in South China Ministry of EducationCollege of HorticultureSouth China Agricultural UniversityGuangzhou 510642China Key Laboratory of Food processing Technology and Quality Control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai'an 271018China

Banana is a typical subtropical fruit, sensitive to chilling injuries and prone to softening ***, the underlying regulatory mechanisms of the softening disorder caused by cold stress remain obscure. Herein, we found that BEL1-LIKE HOMEODOMAIN transcription factor 1(MaBEL1)and its associated proteins regulate the fruit softening and ripening process. The transcript and protein levels of MaBEL1 were up-regulated with fruit ripening but severely repressed by the chilling stress. Moreover, the MaBEL1 protein interacted directly with the promoters of the cell wall and starch degradation-related genes, such as MaAMY3, MaXYL32, and MaEXP-A8. The transient overexpression of MaBEL1 alleviated fruit chilling injury and ripening disorder caused by cold stress and promoted fruit softening and ripening of “Fenjiao” banana by inducing ethylene production and starch and cell wall degradation. The accelerated ripening was also validated by the ectopic overexpression in ***, MaBEL1-silencing aggravated the chilling injury and ripening disorder and repressed fruit softening and ripening by inhibiting ethylene production and starch and cell wall degradation. MaABI5-like and MaEBF1, the two positive regulators of the fruit softening process,interacted with MaBEL1 to enhance the promoter activity of the starch and cell wall degradationrelated genes. Moreover, the F-box protein MaEBF1 does not modulate the degradation of MaBEL1, which regulates the transcription of MaABI5-like protein. Overall, we report a novel MaBEL1-MaEBF1-MaABI5-like complex system that mediates the fruit softening and ripening disorder in “Fenjiao” bananas caused by cold stress.

关键词： cold stress fruit ripening interaction MaBEL1 softening disorder transcriptional regulation

1-MCP Regulates Ethanol Fermentation and GABA Shunt Pathway Involved in Kiwifruit Quality During Postharvest Storage

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Horticultural Plant Journal 2021年第1期7卷 23-30页

作者： Maratab Ali Muhammad Ammar Raza Shenge Li Lichao Zhou Chen Huan Shen Shuling Xiaolin Zheng College of Food Science and Biotechnology Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceZhejiang Gongshang UniversityHangzhou 310018China National Institute of Food Science and Technology Faculty of FoodNutrition and Home SciencesUniversity of AgricultureFaisalabad 38800Pakistan Fruit Professional Cooperative of Huaji Shan in Linhai City LinhaiZhejiang 317000China

Kiwifruit(Actinidia deliciosa)‘Bruno’is prone to accumulate ethanol rapidly after respiratory climacteric during storage at ambient conditions without stresses,which causes quality deterioration of the fruit associated with alcohol *** maintaining the postharvest quality of kiwifruit‘Bruno’,the effects of 1.0μL•L^−11-methylcyclopropene(1-MCP)treatment on regulating the ethanol fermentation andγ-aminobutyric acid(GABA)shunt pathway associated with control of alcohol off-flavor were investigated during storage at room temperature(24±1)°C for 27 *** results showed that 1-MCP treatment significantly reduced the respiration rate,ethylene production,decay rate,ascorbic acid(AsA)loss,and delayed the decline in the firmness and titratable acidity(TA),and the increase in total soluble solid(TSS)in ***,1-MCP treatment effectively inhibited the increases in contents of acetaldehyde,ethanol,and GABA along with the suppressed activities of key enzymes involved in ethanol fermentation and GABA shunt pathway,such as pyruvate decarboxylase(PDC),alcohol dehydrogenase(ADH),glutamate decarboxylase(GAD),and GABA-transaminase(GABA-T)in kiwifruit during *** conclusion,1-MCP treatment efficiently regulated the ethanol fermentation and GABA shunt pathway by delaying the ripening process to avoid the alcohol off-flavor development,thereby contributed to maintaining the quality of the kiwifruit.

关键词： kiwifruit ethanol fermentation GABA shunt pathway 1-methylcyclopropene quality