Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses

Article Chemistry, Applied

The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts

Yuanyuan Hu et al.

Summary: The study showed that both temperature and humidity can affect the aroma composition in Torreya grandis nuts, with terpenes being mainly influenced by humidity.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

The effect of ethylene on squalene and β-sitosterol biosynthesis and its key gene network analysis in Torreya grandis nuts during post-ripening process

Yuanyuan Hu et al.

Summary: Research found that ethylene not only promoted the post-ripening process of Torreya grandis nuts, but also increased the accumulation of squalene by inducing gene expression in the mevalonate pathway. Additionally, ethylene treatment enhanced the accumulation of other sterols while inhibiting gene expression in the beta-sitosterol biosynthesis pathway. Co-expression and correlation analysis revealed a regulatory framework for the transcriptional regulation of squalene and beta-sitosterol biosynthesis genes under ethylene treatment.

FOOD CHEMISTRY (2022)

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Article Plant Sciences

High ethylene level impedes amino acid biosynthesis in rice grains

Yunji Xu et al.

Summary: The study found that high ETH levels negatively affect amino acid biosynthesis in rice during grain filling by inhibiting the activities of GOGAT, AST, and ALT enzymes.

PLANT GROWTH REGULATION (2022)

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Article Chemistry, Applied

New insights into the accumulation of vitamin B3 in Torreya grandis nuts via ethylene induced key gene expression

Jinwei Suo et al.

Summary: Systematic transcriptomic analysis revealed that vitamin B-3 biosynthesis in Torreya grandis nuts mainly occurs via the aspartate pathway, with aspartate oxidase and quinolinate synthase playing important roles in its accumulation. Ethylene response factor may be involved in the regulation of vitamin B-3 biosynthesis.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Identification of key genes contributing to amino acid biosynthesis in Torreya grandis using transcriptome and metabolome analysis

Heqiang Lou et al.

Summary: This study elucidated the molecular regulatory mechanisms of amino acid biosynthesis in Torreya grandis through transcriptome and metabolome analysis. Four genes were found to be significantly and positively correlated with multiple amino acids, and two of these genes were successfully cloned. Overexpression of these genes greatly increased the content of amino acids, and three transcription factors were identified to positively regulate one of the genes.

FOOD CHEMISTRY (2022)

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Article Plant Sciences

Ethylene-activated PpERF105 induces the expression of the repressor-type R2R3-MYB gene PpMYB140 to inhibit anthocyanin biosynthesis in red pear fruit

Junbei Ni et al.

Summary: Ethylene induces anthocyanin biosynthesis in most fruits, but inhibits it in pears. The transcription factor PpERF105 activated the expression of PpMYB140, which then inhibited the anthocyanin biosynthesis in pears. The competition between PpMYB140 and PpMYB114 led to the formation of a complex that further inhibited anthocyanin biosynthesis.

PLANT JOURNAL (2021)

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Article Food Science & Technology

Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS

Binghong Gao et al.

Summary: This study used electronic tongue, UHPLC-MS/MS and multivariate statistical methods to explore the characteristic taste of preserved egg yolk, identifying umami as the prominent taste and significant metabolite differences when compared to fresh raw yolk. Glutamic acid, aspartic acid, nucleotides, and other components were found to be important in the umami taste of preserved egg yolk, while lipid changes also had an impact on its taste retention.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

A Significant Change in Free Amino Acids of Soybean (Glycine max L. Merr) through Ethylene Application

Yeong Jun Ban et al.

Summary: The application of ethylene significantly increased the levels of free amino acids in soybean leaves, especially asparagine. This enhancement may contribute to providing better nutrient potential.

MOLECULES (2021)

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Article Food Science & Technology