Review
Biochemistry & Molecular Biology
Maria Guadalupe Villa-Rivera, Neftali Ochoa-Alejo
Summary: Chili peppers, an important horticultural crop cultivated and commercialized worldwide, undergo a ripening process that enhances their quality and nutritional value through changes in color, flavor, aroma, and texture. Ripening of chili peppers involves a series of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. This review integrates knowledge on transcription factors regulating different stages of the chili pepper ripening process.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Magda L. Arce-Rodriguez, Octavio Martinez, Neftali Ochoa-Alejo
Summary: The study conducted comprehensive analyses of the MYB family in chili pepper, identifying 235 non-redundant MYB proteins and revealing their functions and differential expression within the transcription factor family. Results suggest that CaMYB genes may play a regulatory role in the biosynthesis of phenylpropanoid, capsaicinoid, and vitamin C.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Shuyan Song, Shu-Yuan Song, Peiwen Nian, Dexin Lv, Yunhe Jing, Shan Lu, Qiang Wang, Fei Zhou
Summary: Carotenoids are important for both plants and human health. This study investigated the regulation of carotenoid biosynthesis during fruit ripening in chili peppers, and identified key genes and transcription factors involved in this process.
Article
Agronomy
Takahiro Maki, Hirokazu Kusaka, Yuki Matsumoto, Akira Yamazaki, Shohei Yamaoka, Sho Ohno, Motoaki Doi, Yoshiyuki Tanaka
Summary: The seedless mutant tn-1 in chili pepper is caused by a mutation in CaCKI1, which encodes histidine kinase involved in female gametophyte development. An amino acid insertion in the receiver domain of CaCKI1 may be the mutation responsible for tn-1.
THEORETICAL AND APPLIED GENETICS
(2023)
Article
Agriculture, Multidisciplinary
Ruoling Tang, Iwan Supit, Ronald Hutjes, Fen Zhang, Xiaozhong Wang, Xuanjing Chen, Fusuo Zhang, Xinping Chen
Summary: This study adapted the WOFOST model to quantify the dry matter production of chili pepper and analyze the effects of fertilizer management, climate, and soil conditions on its yield. The results showed that the model performed well in simulating the growth dynamics of chili pepper and provided insights on the yield-nutrient interactions. These findings are significant for the cultivation and fertilization strategies of chili pepper.
AGRICULTURAL SYSTEMS
(2023)
Article
Biochemistry & Molecular Biology
Maria Guadalupe Villa-Rivera, Octavio Martinez, Neftali Ochoa-Alejo
Summary: This study investigated the transcriptional regulation of carotenoid biosynthetic enzyme genes in chili pepper fruits. By analyzing RNA-Seq transcriptomic data and promoter sequences, 83 putative regulators were identified, with potential binding sites found for 54 transcription factors in the promoters of carotenoid biosynthesis-related structural genes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Yu Zhang, Huangying Shu, Muhammad Ali Mumtaz, Yuanyuan Hao, Lin Li, Yongjie He, Weiheng Jin, Caichao Li, Yan Zhou, Xu Lu, Huizhen Fu, Zhiwei Wang
Summary: In this study, the color conversion mechanism of pepper fruit was explored using transcriptome and metabolome analysis. Key genes and metabolites involved in the biosynthesis of flavonoids and carotenoids were identified, and their roles in pepper fruit color changes were revealed. Transcription factor families such as p450 and NBARC were also found to potentially play important roles in the biosynthesis of flavonoids and carotenoids in pepper fruits.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Di Zhang, Xiaoxia Sun, Maurizio Battino, Xiaoou Wei, Jiyong Shi, Lei Zhao, Si Liu, Jianbo Xiao, Bolin Shi, Xiaobo Zou
Summary: This study compared the bioactive composition, organoleptic properties, and pharmacological activities of Sichuan pepper (pericarps and leaves) and chili pepper (fruits). It found that both peppers are rich in alkylamides, polyphenols, and odorants, but the structures of their bioactive ingredients are significantly different. Capsaicinoids are primarily identified in chili peppers while coumarins are specific to Sichuan pepper. The pungent sensations evoked by capsaicin and hydroxyl-alpha-sanshool are distinct due to their interactions with membrane ion channels. Additionally, extracts and compounds from both peppers show potential in alleviating various health conditions, but further clinical trials are needed to confirm their effects.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agronomy
Noemi L. Acuna-Fuentes, Marcela Vargas-Hernandez, Samantha de Jesus Rivero-Montejo, Luisa K. Rivas-Ramirez, Israel Macias-Bobadilla, Viviana Palos-Barba, Eric M. Rivera-Munoz, Ramon G. Guevara-Gonzalez, Irineo Torres-Pacheco
Summary: Tobacco mosaic virus is a major threat to chili pepper production, and current management methods are limited. This study found that the use of TiO2 nanoparticles can reduce symptoms, decrease viral load, and improve morphological characteristics in pepper plants infected with tobacco mosaic virus, suggesting a novel control method.
Article
Plant Sciences
Felipe Cervantes-Hernandez, Neftali Ochoa-Alejo, Octavio Martinez, Jose Juan Ordaz-Ortiz
Summary: This study compared the differences in secondary metabolism during chili pepper fruit development between wild and domesticated varieties, and found that trait selection affects the metabolism of chili pepper fruit development. It was also observed that there may be a heterosis effect in the F1 progeny.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Binmei Sun, Changming Chen, Jiali Song, Peng Zheng, Juntao Wang, Jianlang Wei, Wen Cai, Siping Chen, Yutong Cai, Yuan Yuan, Shuanglin Zhang, Shaoqun Liu, Jianjun Lei, Guoju Cheng, Zhangsheng Zhu
Summary: This study investigated the accumulation of capsaicinoids in different parts of peppers and discovered the regulatory mechanism of capsaicinoid biosynthesis in the pericarp, providing insights into the molecular mechanism underlying the generation of extremely hot peppers.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Nutrition & Dietetics
Hector Emmanuel Cortes-Ferre, Marilena Antunes-Ricardo, Janet Alejandra Gutierrez-Uribe
Summary: This study aimed to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero chili pepper seeds and evaluate their anti-inflammatory activity. The highest phenolic compound content was achieved at 30 degrees C, 2,500 UI/L, and 150 min of extraction. The highest capsaicin and dihydrocapsaicin contents were obtained at 45 degrees C with 250 UI/L for 150 min and 60 degrees C, 2,500 UI/L, and 120 min, respectively. The highest anti-inflammatory response was obtained when the extraction was conducted at 60 degrees C, using a lower enzyme concentration (E2), and for a longer extraction time (150 min).
FRONTIERS IN NUTRITION
(2022)
Article
Entomology
Manuel Silva-Valenzuela, Reyna Isabel Rojas-Martinez, Victor M. Zuniga-Mayo
Summary: This study evaluated the resistance of two chili varieties to B. cockerelli. The results showed that the CJ-2018 variety exhibited high resistance against B. cockerelli and can be considered as a resistant plant variety for pest management.
Article
Genetics & Heredity
Hector Lopez-Moreno, Ana Celia Basurto-Garduno, Maria Alejandra Torres-Meraz, Eric Diaz-Valenzuela, Sergio Arellano-Arciniega, Juan Zalapa, Ruairidh J. H. Sawers, Angelica Cibrian-Jaramillo, Luis Diaz-Garcia
Summary: This study identified new genomic regions associated with domestication traits in chili peppers, including fruit shape, seedlessness, and growth habit. These findings contribute to the understanding of the genetic basis of Capsicum domestication and can guide strategies for the conservation and improvement of genetic resources.
FRONTIERS IN GENETICS
(2023)
Article
Chemistry, Applied
Xinxing Xu, Bingbing Wu, Wenting Zhao, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Summary: Through high-throughput sequencing and gas chromatography-mass spectrometry analysis of the 32-day fermentation process of chili peppers, dominant bacterial genera such as Rosenbergiella and Staphylococcus, and abundant fungi genera such as Hyphopichia and Kodamaea were identified. Additionally, sixteen differential volatile metabolites were detected, and nine strains from different genera were isolated from fermented chili peppers. Further analysis indicated a significant positive correlation between Hyphopichia and the formation of 11 key odorants, enhancing our understanding of core functional bacterial and fungal genera involved in the desirable flavor production in fermented chili peppers.