Levels Of Total Anthocyanins Research Articles

Influence of Grape Heterogeneity on Berry Quality Traits in Table Grapes A Study on the ‘Alphonse Lavallée’ Variety

The study, conducted in 2023 at the vineyard of the Agricultural Research and Application Center of Tokat Gaziosmanpaşa University, focused on the Alphonse Lavallée grape variety, a significant cultivar among table grapes. The research aimed to assess the impact of berry density on various quality parameters. Grape berries were selected across five different density categories (Y0-Y4), including a control group, to evaluate their physical characteristics (including width, length, weight, firmness, and skin color), chemical properties (pH, total titratable acidity, and soluble solids content), and phytochemical attributes (encompassing total phenol content, total antioxidant capacity, and total monomeric anthocyanin levels). The findings revealed that critical quality indicators—namely, soluble solids content, pH, total antioxidant capacity, and total monomeric anthocyanin—were maximized under the Y4 treatment. In contrast, the highest total phenol content was recorded in the Y2 and Y3 treatments. These results underscore the importance of berry density and berry/skin volume as key determinants of grape berry quality. The study contributes valuable insights into the role of these factors in enhancing the overall quality of table grapes, particularly in the context of the Alphonse Lavallée variety.

Silicon dioxide and selenium nanoparticles enhance vase life and physiological quality in black magic roses

In contemporary floriculture, particularly within the cut flower industry, there is a burgeoning interest in innovative methodologies aimed at enhancing the aesthetic appeal and prolonging the postharvest longevity of floral specimens. Within this context, the application of nanotechnology, specifically the utilization of silicon and selenium nanoparticles, has emerged as a promising approach for augmenting the qualitative attributes and extending the vase life of cut roses. This study evaluated the impact of silicon dioxide (SiO2-NPs) and selenium nanoparticles (Se-NPs) in preservative solutions on the physio-chemical properties of ‘Black Magic’ roses. Preservative solutions were formulated with varying concentrations of SiO2-NPs (25 and 50 mg L−1) and Se-NPs (10 and 20 mg L−1), supplemented with a continuous treatment of 3% sucrose. Roses treated with 20 mg L−1 Se-NPs exhibited the lowest relative water loss, highest solution uptake, maximum photochemical performance of PSII (Fv/Fm), and elevated antioxidative enzyme activities. The upward trajectory of hydrogen peroxide (H2O2) and malondialdehyde (MDA) levels in petals was mitigated by different levels of SiO2 and Se-NPs, with the lowest H2O2 and MDA observed in preservatives containing 50 mg L−1 SiO2- and 20 mg L−1 Se-NPs at the 15th day, surpassing controls and other treatments. Extended vase life and a substantial enhancement in antioxidative capacity were noted under Se and Si nanoparticles in preservatives. The levels of total phenols, flavonoids, and anthocyanin increased during the vase period, particularly in the 50 and 20 mg L−1 Se-NPs and SiO2-NPs. Petal carbohydrate exhibited a declining trend throughout the longevity, with reductions of 8% and 66% observed in 20 mg L−1 Se-NPs and controls, respectively. The longest vase life was achieved with Se-NPs (20 mg L−1), followed by SiO2-NPs (50 mg L−1) up to 16.6 and 15th days, respectively. These findings highlight the significant potential of SiO2- and Se-NPs in enhancing the vase life and physiological qualities of ‘Black Magic’ roses, with SiO2-NPs showing broad-spectrum efficacy.

Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems

The demand for high-quality cocoa beans has increased in line with the growing global demand for chocolate. The chemical composition of cocoa beans can vary according to their origin and growing conditions. In this context, this study evaluated the influence of the cultivar type (CCN51 and PS1319) and the cocoa management system (cabruca and full sun) on the chemical composition of unfermented cocoa kernels. The cultivation system influenced the fatty acid composition of cocoa kernels, with higher values of linoleic acid associated with the full sun system, although higher total lipid contents were obtained in the cabruca system. The cultivar influenced the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (UFA) and the saturated/unsaturated ratio (S/U). Lower levels of total phenolic compounds, total anthocyanins and antioxidant properties were found in the full sun system, especially in the PS1319 cultivar. Higher levels of epicatechin and catechin were found in the cocoa kernel of the CCN51 cultivar. Theobromine and caffeine were not influenced by the treatments. Neither the PCA of total lipids and fatty acids, nor the PCA of antioxidant properties, phenolic compounds and methylxanthines indicated an isolated clustering between cultivar and cultivation system. The results showed that the factors under study influenced the chemical composition of the unfermented cocoa kernel. Furthermore, they indicated that the migration from traditional systems, such as cabruca, to full sun systems can reduce the total lipids and phenolic compounds content of the cocoa beans. When planning new plantations, the choice of genetic material should also be carefully considered to produce higher-quality cocoa butter and beans with a higher phenolic compound content.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

EFFECT OF FREEZE-DRIED SUPER RED DRAGON FRUIT ANTHOCYANIN DISCLOSING SOLUTION ON DENTAL PLAQUE INDEX

Background: Accumulation of dental plaque can cause of dental and oral health problems such as caries and periodontitis. Dental plaque is colorless so it is difficult to see visually. Super red dragon fruit can be an alternative disclosing solution because it contains. Objectives: The purpose of this research was to determine the content and the effect of anthocyanin disclosing solution freeze dry super red dragon fruit on dental plaque index. Methods: This research is a type of the Experimental Laboratory and Quasi Experimental design research with post-test control group design method. Thirty samples were used and there were three treatment groups: the application of aquadest, super red dragon fruit disclosing solution, and synthetic disclosing solution. Super red dragon fruit freeze dry was tested for antioxidants and tested total anthocyanin levels using the pH difference method at Unjani Pharmaceutical Laboratory. Research on plaque index examination was carried out in the Integrated Dentistry Laboratory Unjani. Dental plaque index assessment is measured using PHPI (Patient Hygiene Performance Index) method. Data were analyzed using Kruskall Wallis and Mann-Whitney tests (p<0.05). Results: The results showed an anthocyanin content of 9.0764 mg/100 g and a significant difference in the anthocyanin disclosing solution freeze dry treatment of super red dragon fruit on the dental plaque index with a value of p = 0.000. Conclusion: In conclusion this research indicates that the freeze-dried super red dragon fruit disclosing solution contains anthocyanin and has an effect on the dental plaque index. This shows the potential of anthocyanin disclosing solution freeze dry super red dragon fruit can be used to detect and control dental plaque, but further research is needed to determine the length of time attached to anthocyanin disclosing solution super red dragon fruit to the tooth surface

Anti-browning action of melatonin is dependent on the type of tissue in minimally processed sweet potatoes

This study explored the impact of exogenous melatonin on oxidative damage, protective mechanisms against oxidation, and reactions leading to browning, as well as the accumulation of antioxidants in minimally processed white-fleshed and orange sweet potato roots. Sweet potato roots with white and orange pulp were subjected to minimal processing and immersion in melatonin solutions at concentrations of 0, 10, 100, and 1000 µmol L−1. Following packaging, these were stored at 5 ± 2 °C for 20 days. Results indicate that increasing melatonin concentrations significantly reduced browning symptoms in both white and orange sweet potato slices. This reduction was associated with decreased levels of hydrogen peroxide (H2O2), thiobarbituric acid-reactive substances (TBARs), and electrolyte leakage, indicating reduced cell membrane damage. Enhanced protection was observed through increased activity of antioxidant enzymes superoxide dismutase, catalase, and ascorbate peroxidase and higher levels of antioxidant metabolites, including vitamin C and phenolic compounds, as confirmed by in vitro assays for antioxidant capacity (FRAP and DPPH), however, the levels of total carotenoids, anthocyanins, and yellow flavonoids did not show a significant difference between the melatonin treatments. Notably, sweet potato slices treated with higher melatonin doses of 100 and 1000 µmol L−1 exhibited reduced phenylalanine ammonia-lyase activity and phenolic compound accumulation. This effect, coupled with lower polyphenol oxidase (PPO) and peroxidase (POD) activities, likely contributed to prolonged preservation quality by maintaining cellular redox homeostasis.

Development of Functional Foods: A Comparative Study on the Polyphenols and Anthocyanins Content in Chokeberry and Blueberry Pomace Extracts and Their Antitumor Properties.

Developing of functional foods is a promising strategy to reduce the increasing burden of colorectal cancer worldwide. Fruit pomace, particularly polyphenol and anthocyanin-rich chokeberry and blueberry, is a valuable ingredient for functional foods and nutraceuticals. Our study aimed to evaluate the anti-inflammatory and antiproliferative effects of chokeberry and blueberry pomace extracts on C2BBe1 colorectal carcinoma cells and explore the underlying signaling pathways. We analyzed both pomace extracts for total polyphenols and anthocyanins using Folin-Ciocalteu method and ultra-performance liquid chromatography, while antioxidative activity was assessed via the 2,2-diphenyl-1-picrylhydrazyl radical scavenging method. We evaluated the in vitro anti-inflammatory and antiproliferative effects using trypan blue exclusion, MTT and LDH assays, and assessed protein levels of p-Erk1/2, Akt-1, STAT1, STAT3, occludin, oxidized proteins, and MDA-protein adducts through western blotting, as well as analysis of a 37-plex panel of inflammatory markers. Chokeberry extracts exhibited higher total polyphenol content, anthocyanin levels, and antioxidative activity compared to blueberry extracts, however, blueberry extracts effects on cell viability and proliferation in C2BBe1 cells were stronger. Both fruit pomaces induced non-inflammatory cell death characterized by membrane integrity loss, beneficial in cancer therapy. Our data suggests chokeberry's cytotoxicity may be mediated by Erk signaling and Akt-1 inhibition, while blueberry uniquely decreased occludin levels. These berries pomaces' potential to mitigate cancer risks and enhance treatment efficacy is promising, warranting further investigation for functional foods development.

Ekstraksi berbantu gelombang ultrasonik dan fotodegradasi senyawa antosianin pada tangkai parijoto (Medinilla speciosa Blume)

Parijoto is an endemic plant widely found on the slopes of Mount Muria, Kudus Regency, Central Java. The local community often consumes parijoto fresh fruit and processes parijoto fruit such as syrup, dodol, candy, and tea. So far, the Parijoto stalk, which weighs 18.19% of the total weight of the parijoto stalk and fruit, has not been widely used, but it has great potential as a source of anthocyanin. Anthocyanin compounds have low stability to temperature and light. For this reason, extraction with a relatively low temperature and faster than conventional methods is required, one of which is Ultrasonic-assisted extraction. Ultrasonic waves produce cavitation bubbles, facilitating solvent penetration so that cell bioactive components can be extracted more effectively. This study aimed to determine the effect of ultrasonic wave-assisted extraction time of parijoto stalk anthocyanin and examine the effect of various light exposure intensities and exposure times (photodegradation) on Parijoto stalk anthocyanin extract. Ultrasonic-assisted extraction of parijoto stalk anthocyanins used a completely randomized design (CRD) with extraction time (5, 10, 15, 20, and 25 minutes) and three treatment repetitions. In photodegradation using a factorial complete randomized design with the treatment of light exposure intensity (2037 lux, 4259 lux, 6482 lux, and 9259 lux) and exposure time (6, 12, 18, and 24 hours). The results showed that the longer the extraction, up to 20 minutes, the total anthocyanin levels, redness (a*), and yellowness (b*) increased while lightness (L*) decreased. The higher the light intensity of the fluorescent lamp and the longer the light exposure, the lower the total anthocyanin content with a lower half-life. Ultrasonic-assisted extraction have proven to be quite effective for the anthocyanin extraction but need to attention with time and light exposure intensity.

Deciphering Terroirs’ Code: Vineyard Site Selection for Phenolic Performance in ‘Kalecik Karası’ Grape Cultivar (V. vinifera L.)

AbstractUnderstanding the complex interplay between environmental factors and grape quality is crucial for the viticulture industry, as it directly influences wine quality and the distinctiveness of products. This significance underpinned our comprehensive study, which aimed to dissect the relationships between ‘terroir’, including the altitude, regional climate, soil characteristics, vineyard management practice, and the composition of grapes in cv. ‘Kalecik Karası’ (Vitis vinifera L.). Six vineyard sites ranging from 115 to 1180 m altitude were studied. Total soluble solids (TSS, °Brix) titratable acidity, pH and color index of red grapes (CIRG) were evaluated as the main maturity indices and phenolic composition based on anthocyanin and tannin was analyzed. According to the results of the study, we deduced the critical importance of adopting region-specific viticultural practices tailored to the unique environmental conditions of each terroir. This approach not only optimizes grape quality but also accentuates the uniqueness of the wines produced, reflecting the inherent qualities of their origin. The highest altitude Nevşehir (1180 m) showed high levels of total and extractable anthocyanin highlighting the region’s favorable conditions for these compounds (355.26 mg kg−1 and 364.00 mg kg−1), while exhibiting the second lowest skin tannin (1979.40 mg kg−1 and 2180.78 mg kg−1) in both years. Particularly for cultivars like ‘Kalecik Karası’, our study demonstrated how specific terroirs could significantly affect their phenolic composition and, consequently, wine quality. By aligning viticultural practices with the distinct characteristics of each terroir, producers can enhance both the quality and distinctiveness of their wines. This emphasizes the necessity of ongoing research and adaptation in viticultural strategies to fully harness the potential of diverse grape varieties and terroirs, ensuring the production of high-quality wines that truly reflect their origin.

Gelatin/polyvinyl alcohol films incorporated with different blueberry extracts as potential colorimetric indicators to detect acidic and basic vapors

Blueberry extract is rich in phenolic compounds and anthocyanins, which can undergo color changes when subjected to different pH conditions. This feature makes it liable to be incorporated into polymeric matrices to form colorimetric indicator films. In this sense, films based on gelatin and polyvinyl alcohol (PVA) were elaborated with raw blueberry extracts (EB), purified fractions of phenolic extract (EF), or anthocyanin extract (EFA). Their color sensitivity to acidic and basic vapors was investigated. Higher levels of phenolic compounds and total anthocyanins were observed for EB and EFA. The EFA was more sensitive to acidic and basic vapors, with an intense visual colorimetric change attributed to the anthocyanins. The higher absorbance in the 400 nm wavelength region observed in both EF and EB spectra was possibly due to the presence of yellow phenolic compounds. Corroborating to the findings for the extract, the EFA film presented a tone shift over time and a higher overall color difference, completely changing from a greenish color to purple under acidic vapors. However, the EB film has shown to be more susceptible to basic conditions, exhibiting differences in h° values over time under basic vapors. Therefore, PVA/gelatin films incorporated with EB are recommended for the colorimetric indication of nitrogenous bases, and the EFA-added films for volatile acids. Based on the results, films incorporated with EB or EFA can be used to monitor, detect, and report the presence of acidic and basic volatiles from food deterioration.

Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. ‘Camarosa’ during cold storage

ABSTRACT The application of some natural compounds and cold storage can reduce postharvest loss and improve fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study investigated the effectiveness of using coatings based on natural polymers to prolong the shelf life of fruits and protect their tissues from damage. Specifically, the researchers examined the impact of putrescine (PUT), chitosan (CTS) and chitosan–putrescine nano-composites (CTS-PUT NPs) on preserving the quality and reducing decay in strawberry. Strawberries were treated with either 1 mM or 2 mM of PUT, 0.1% CTS, 0.1% CTS-PUT NPs or distilled water at a temperature of 20°C for 5 min and then stored at 4°C for 12 days. At the end of the storage period, the lowest decay percentage was related to the treatments of CTS-PUT NPs and CTS, and the highest was observed in the control. The results showed that all coating treatments effectively prevented the excessive loss of ascorbic acid, fruit firmness, total soluble solids (TSS), and acidity (TA) compared to control at the end of the storage period. Additionally, strawberries treated with CTS-PUT NPs and CTS demonstrated the highest levels of total anthocyanin and total flavonoid. Antioxidant enzyme activities containing CAT and SOD were preserved at higher levels in treated strawberries than in the control during cold storage. These results confirm that the application of CTS and CTS-PUT NPs can effectively preserve fruit quality and prolong the longevity of strawberries during cold storage by enhancing their antioxidant capacity and scavenging free radicals.

Application of poly(L-lactic acid)-based films for equilibrium modified atmosphere packaging of “Kyoho” grapes and its favorable protection for anthocyanins

Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of “Kyoho” grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 μg/mL and 1.62 μg/mL, respectively, on the 35th day of storage.

Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa).

Efficient extraction of natural pigments is a key focus in enhancing the utilization of by-products for applications in the food industry. In this study, an enzymatic extraction method using Pectinex Ultra SP-L, Pectinex XXL, Novoshape, and Celluclast was used to investigate natural pigment production from the pomace of aronia, a commercially important plant. The method's performance was monitored using high-performance liquid chromatography with diode-array detection by measuring total and individual anthocyanin levels. Pectinex XXL (0.5%) yielded the highest total anthocyanin extraction (2082.41±85.69mg/100g) in the single enzyme treatment, followed by Pectinex Ultra SP-L (0.05%), Celluclast (0.01%), and Novoshape (0.1%). Combining Pectinex XXL (0.25%) with Celluclast (0.01%) increased the extraction ratio of total anthocyanins (2 323.04±61.32mg/100g) by ∼50.7% compared with that obtained using the solvent extraction method. This study demonstrated an effective enzymatic extraction method for application in the food industry.

Enhancing mangosteen peel drying: Impact of ethanol pre-treatment, vacuum pulsing, and blaching on process efficiency and bioactive compound levels

The processing of mangosteen yields a substantial volume of waste material. One efficient method for harnessing the potential of mangosteen peels is through their exposure to a drying process. This study investigated pre-treatment methods, ethanol (E), blanching (B), and vacuum pulsing (V), individually and in combination, to mitigate the effects of temperature during the drying of mangosteen peel. The mangosteen peels were dryied, three different models were employed to fit the experimental data: the empirical models of Page and Midilli, and a diffusive model with type I boundary conditions. The combination of pre-treatments (BE, BV, and BEV) at 80 °C significantly reduced drying time to 95 min. Furthermore, the pre-treatments led to reductions in the activation energy (Ea), enthalpy, and Gibbs free energy compared to the control sample (C), while entropy increased. The pre-treated samples exhibited a lighter reddish hue compared to the C sample. The pretreatments had significant effects on the levels of total phenolic compounds (TPC), anthocyanins (A), and flavonoids (F). The BEV sample exhibited notable increases, reaching up to 101% for TPC, 47% for A, and 97% for F at a drying temperature of 80 °C. The combination of pre-treatments B, E, and V resulted in the production of high-quality flour.

Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification

The effects of ultrasound pretreatment (20 kHz, 30 W/L) on mulberries' texture, microstructure, characteristics of cell-wall polysaccharides, moisture migration, and drying quality were investigated over exposure times ranging from 15 to 45 min. Ultrasound induced softening of mulberry tissue, accompanied by an increase in water-soluble pectin and a decrease in chelate-soluble pectin and Na2CO3-soluble pectin concentrations. Noticeable depolymerization of the pectin nanostructure was observed in the pretreated mulberries, along with a decrease in molecular weight, attributed to side-chain structure cleavage. Ultrasound loosened the cell wall structure, increased free water content and freedom, thereby reducing water diffusion resistance. Ultrasound pretreatment reduced drying time by 11.2 % to 23.3 % at various processing times compared to controls. Due to significantly enhanced drying efficiency, the optimal pretreatment time (30 min) yielded dried mulberries with higher levels of total phenolics and total anthocyanins, along with an increased antioxidant capacity. The results of this study provide insights into the mechanisms by which ultrasound pretreatment can effectively enhance the mulberry drying process.

Short-term anaerobic treatment maintained the quality of Actinidia arguta by activating the antioxidant defense system.

This study aimed to investigate the effect of 6, 12, and 24 h short-term anaerobic treatment on kiwiberry quality and antioxidant properties at 5 °C. Short-term anaerobic treatment was found to delay ripening and softening in kiwiberries, evident from changes in ethylene release, total soluble solids, starch, protopectin, and fruit texture. The 24 h treatment group exhibited the lowest decay rate of 12% on day 49, a 38% reduction compared with the control group. Anaerobic treatment reduced flesh translucency and decay in the fruit. The 12 h and 24 h treatments enhanced the activities of superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, and increased the level of total phenolics, flavonoids, anthocyanins, and ascorbic acid. Moreover, it lowered oxidative damage in cell membranes, evidenced by reduced malondialdehyde content and relative conductivity. These results indicate that anaerobic treatment maintains the fruit quality by stimulating its antioxidant defense system. Therefore, short-term anaerobic treatment emerges as a promising method for kiwiberry storage. © 2024 Society of Chemical Industry.

Integrated Transcriptome and Metabolome Analyses Reveal Bamboo Culm Color Formation Mechanisms Involved in Anthocyanin Biosynthetic in Phyllostachys nigra.

Phyllostachys nigra has green young culms (S1) and purple black mature culms (S4). Anthocyanins are the principal pigment responsible for color presentation in ornamental plants. We employ a multi-omics approach to investigate the regulatory mechanisms of anthocyanins in Ph. nigra. Firstly, we found that the pigments of the culm of Ph. nigra accumulated only in one to four layers of cells below the epidermis. The levels of total anthocyanins and total flavonoids gradually increased during the process of bamboo culm color formation. Metabolomics analysis indicated that the predominant pigment metabolites observed were petunidin 3-O-glucoside and malvidin O-hexoside, exhibiting a significant increase of up to 9.36-fold and 13.23-fold, respectively, during pigmentation of Ph. nigra culm. Transcriptomics sequencing has revealed that genes involved in flavonoid biosynthesis, phenylpropanoid biosynthesis, and starch and sucrose metabolism pathways were significantly enriched, leading to color formation. A total of 62 differentially expressed structural genes associated with anthocyanin synthesis were identified. Notably, PnANS2, PnUFGT2, PnCHI2, and PnCHS1 showed significant correlations with anthocyanin metabolites. Additionally, certain transcription factors such as PnMYB6 and PnMYB1 showed significant positive or negative correlations with anthocyanins. With the accumulation of sucrose, the expression of PnMYB6 is enhanced, which in turn triggers the expression of anthocyanin biosynthesis genes. Based on these findings, we propose that these key genes primarily regulate the anthocyanin synthesis pathway in the culm and contribute to the accumulation of anthocyanin, ultimately resulting in the purple-black coloration of Ph. nigra.

Multiomics Analyses Reveal the Dual Role of Flavonoids in Pigmentation and Abiotic Stress Tolerance of Soybean Seeds.

The color of the seed coat has great diversity and is regarded as a biomarker of metabolic variations. Here we isolated a soybean variant (BLK) from a population of recombinant inbred lines with a black seed coat, while its sibling plants have yellow seed coats (YL). The BLK and YL plants showed no obvious differences in vegetative growth and seed weight. However, the BLK seeds had higher anthocyanins and flavonoids level and showed tolerance to various abiotic stresses including herbicide, oxidation, salt, and alkalinity during germination. Integrated metabolomic and transcriptomic analyses revealed that the upregulation of biosynthetic genes probably contributed to the overaccumulation of flavonoids in BLK seeds. The transient expression of those biosynthetic genes in soybean root hairs increased the levels of total flavonoids or anthocyanins. Our study revealed the molecular basis of flavonoid accumulation in soybean seeds, leveraging genetic engineering for both nutritious and stress-tolerant soybean germplasm.

Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus

Raspberry contains a broad array of valuable phytochemicals and therefore has positive effects on health. Fermentation can transform these components. The variations in the secondary metabolite profiles and bioactivities of red raspberry juice during Wickerhamomyces anomalus fermentation remain unknown. Herein, the effects of W. anomalus on the secondary metabolites, other constituents (total sugars, reducing sugars, and total acids) and bioactivities of raspberry juice were investigated. The fermentation significantly decreased the level of total sugars, reducing sugars, total acids and anthocyanins, but greatly increased the content of polyphenols and flavonoids. The antioxidant capacity and α-glucosidase inhibitory activity of raspberry juice were markedly enhanced after fermentation, whereas the cholesterol esterase inhibitory activity was reduced significantly. Moreover, 721 secondary metabolites were identified, wherein 437 secondary metabolites (240 upregulated, 197 downregulated) were selected as differential metabolites via targeted metabolomics. A total of 89 secondary metabolites were annotated in the Kyoto Encyclopedia of Genes and Genomes pathways, most of which were matched to biosynthesis of secondary metabolites and metabolic pathways. Phenolic acids were mainly transformed via phenylalanine metabolism and tyrosine metabolism. These results can provide reference for the development of functional raspberry beverages.

The Effect of Sucrose and Yeast Extract on Total Phenolic, Flavonoid, and Anthocyanin of Lactic-Acid-Fermented Mangosteen Fruit Peel (Garcinia mangostana L.).

This study aimed to determine the most suitable concentration of sucrose and yeast extract (SYE) and its impact on the levels of total phenol, flavonoid, and anthocyanin (TPFA) for lactic acid fermentation in mangosteen fruit peel. In this study, the primary components were mangosteen fruit peel, SYE, and lactic acid bacteria starter. The experimental design was conducted using the Factorial Design method. The colorimetric method was used to determine the total phenol (Folin-Ciocalteu reagent) and total flavonoid (AlCl3 reagent). In addition, the differential pH method was used to determine the total anthocyanins using KCl and the CH3COONa reagent. The addition of SYE during the fermentation of mangosteen fruit peel significantly increased the concentrations of TPFA compared with the control (p value of 0.0001). The high sucrose concentration and low yeast extract produced the highest TPFA levels in mangosteen rind fermentation. The use of SYE affects the levels of TPFA in lactic acid-fermented mangosteen fruit peel, with the most suitable concentrations obtained using sucrose (45 g/L) and yeast extract (2.5 g/L).