Article
Plant Sciences
Miguel Barcelo-Anguiano, Jose I. Hormaza, Juan M. Losada
Summary: This study combined fluorescence and electron microscopy to explore the vascular anatomy of phloem tissue in tapering branches of mango trees, revealing variations in phloem anatomy in different years that led to an exponential increase in conductivity towards the base of the tree. The findings suggest that the pipe model theory applied to the phloem continuous tubing system is a good approach to understanding hydraulic transport in fruit trees.
HORTICULTURE RESEARCH
(2021)
Article
Horticulture
Bin Shi, Hongxia Wu, Bin Zheng, Minjie Qian, Aiping Gao, Kaibing Zhou
Summary: This study revealed that the predominant flavonoid compounds in the skin of red mango cultivars 'Ruby' and 'Sensation' are quercetin-3O-glucoside, cyanidin-3-O-galactoside, procyanidin B1, and procyanidin B3. Bagging treatment inhibited the biosynthesis of flavonol and anthocyanin, but promoted the accumulation of proanthocyanidin. Matured 'Ruby' fruit skin showed light red pigmentation with a light-independent anthocyanin accumulation pattern.
Article
Food Science & Technology
Liangmiao Luo, Yi Wang, Yihai Wang, Jingwen Xu, Xiangjiu He
Summary: This study identified new sterols and a terpenoid, as well as known phytochemicals from mango fruits, showing significant anti-neuroinflammatory activity. Compounds 2 and 5 were found to have the most pronounced effects, acting through the NF-kappa B pathway, indicating the potential health benefits of mango fruits.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Plant Sciences
Miaoyu Song, Haomiao Wang, Zhiyi Fan, Hantang Huang, Huiqin Ma
Summary: Mango is an important fruit crop in tropical and subtropical countries, but it faces agronomic and horticultural problems such as susceptibility to pathogens, poor yield and quality, and short shelf life. Conventional breeding techniques have limitations in improving mango quality due to its long ripening process, self-incompatibility, and high genetic heterozygosity. Recent research has focused on identifying key genes through genomic association analysis and using biotechnology to breed new varieties. This paper reviews the progress in genome and transcriptome sequencing of mango fruit, which has provided effective strategies for manipulating genes related to economically important traits and refining existing varieties.
HORTICULTURE RESEARCH
(2023)
Article
Food Science & Technology
Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O. Matemu, Katleen Raes
Summary: Fermentation is a sustainable technique that can enhance the sensory quality of fruit juices. Different strains of lactic acid bacteria used for fermenting mango juices resulted in variations in volatile compounds and sensory characteristics, which influenced the overall liking of consumers.
Review
Food Science & Technology
Alok Kumar Gupta, Pawan Singh Gurjar, Karma Beer, Alemwati Pongener, S. C. Ravi, Smita Singh, Anil Verma, Abha Singh, Mamta Thakur, Soubhagya Tripathy, Deepak Kumar Verma
Summary: This article provides an overview of the nutritional composition and bioactive compounds in mango byproducts, and explores the potential of mango peel and seed kernel to develop value-added food products and beverages. Mango peel is rich in protocatechuic acids, mangiferin, and beta-carotene, exhibiting antioxidant, antimicrobial, anti-diabetic, anti-cancer, and anti-inflammatory activities. The development of different value-added food products using these byproducts has a promising future.
Review
Biochemistry & Molecular Biology
Manoj Kumar, Vivek Saurabh, Maharishi Tomar, Muzaffar Hasan, Sushil Changan, Minnu Sasi, Chirag Maheshwari, Uma Prajapati, Surinder Singh, Rakesh Kumar Prajapat, Sangram Dhumal, Sneh Punia, Ryszard Amarowicz, Mohamed Mekhemar
Summary: Mangifera indica L., a member of the Anacardiaceae family, is an important fruit from South and Southeast Asia. The leaves of the mango plant have been studied for their health benefits due to the presence of various phytochemicals, which exhibit anti-cancer, anti-diabetic, anti-oxidant, anti-microbial, anti-obesity, lipid-lowering, hepato-protective, and anti-diarrheal activities.
Article
Biochemistry & Molecular Biology
Yihan Wang, Haixia Yu, Xinhua He, Tingting Lu, Xing Huang, Cong Luo
Summary: MiLFY plays a pivotal role in controlling mango flowering and is regulated by gibberellin and paclobutrazol.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Plant Sciences
A. Silber, T. Goldberg, O. Shapira, U. Hochberg
Summary: This study assessed the effects of N fertigation regime on nutrient uptake and distribution in mango leaves and fruit. It found that deficient N conditions resulted in low vegetation and fruit yield, while excess N concentration enhanced vegetative growth but reduced fruit yield.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Agronomy
Mukesh Shivran, Nimisha Sharma, Anil Kumar Dubey, Sanjay Kumar Singh, Neha Sharma, Vignesh Muthusamy, Maneesh Jain, Bikram Pratap Singh, Nisha Singh, Nirmal Kumar, Narendra Singh, Shruti Sethi, Radha Mohan Sharma
Summary: This study explored the interactive effect of scion and rootstock on fruit quality in mango varieties. The rootstock Olour was found to be the best in improving fruit quality and shelf life. Specific markers related to ripening genes were designed, and several simple sequence repeats loci were associated with physiological traits.
Article
Polymer Science
Luis Mieles-Gomez, Somaris E. Quintana, Luis A. Garcia-Zapateiro
Summary: The objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the properties of starch isolated from mango kernel. The results showed that UAE increased starch yield, amylose content, solubility, swelling power, and exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters decreased with ultrasound application. Therefore, UAE can be used as an alternative starch extraction and modification technique.
Article
Biochemistry & Molecular Biology
Griselda Valenzuela-Ortiz, Soila Maribel Gaxiola-Camacho, Cesar San-Martin-Hernandez, Miguel Angel Martinez-Tellez, Emmanuel Aispuro-Hernandez, Jaime Lizardi-Mendoza, Eber Addi Quintana-Obregon
Summary: The study identified fungal isolates causing anthracnose in mango crops in Mexico and found that commercial chitosan exhibited antifungal activity against most Colletotrichum species and other fungi. However, some isolates of C. fructicola showed lower susceptibility to chitosan, suggesting the need for further research on genomic changes and molecular evidence related to chitosan susceptibility in the Colletotrichum gloeosporioides complex.
Article
Food Science & Technology
Jose Villacis-Chiriboga, Stefan Voorspoels, Maarten Uyttebroek, Jenny Ruales, John Van Camp, Edwin Vera, Kathy Elst
Summary: The potential of supercritical CO2 for extracting bioactive compounds from mango by-products was evaluated using a design of experiments. Optimal conditions were found for carotenoid extraction, with the peel fraction showing significantly higher bioactive content compared to the pulp fraction. Supercritical CO2 is a promising technology for isolating valuable compounds from mango by-products.
Article
Multidisciplinary Sciences
Ram Chandra Jena, Pradeep Kumar Chand
Summary: Genetic variability was examined among 70 Indian mango genotypes based on geographic origin and fruit status using various markers. East Indian populations showed the highest genetic variability, while local genotypes from Odisha demonstrated the highest diversity. SSR markers were most effective in detecting genetic variability within geographical/fruit status populations, followed by CBDPs and SCoTs, highlighting their importance in studying genetic polymorphism and diversity levels.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Fernando H. Ranjith, Belal J. Muhialdin, Randolph Arroo, Noor Liyana Yusof, Nameer K. Mohammed, Anis Shobirin Meor Hussin
Summary: Mango is a significant tropical fruit, but post-harvest fungal diseases pose a major problem leading to economic losses and health risks for consumers. While chemical methods have been dominant in fungal control, bio-preservation as an alternative technique offers higher safety and environmental benefits.
Article
Biochemistry & Molecular Biology
Maria Linden, Alexander Flegler, Michelle M. Feuereisen, Fabian Weber, Andre Lipski, Andreas Schieber
Summary: The effects of naringenin, amentoflavone, and tetrahydroamentoflavone on bacterial lipids and membrane fluidity were investigated. Flavonoids caused an envelope stress response in microorganisms, while adaptive mechanisms using carotenoids, fatty acids, and menaquinones were employed. Naringenin significantly impacted carotenoids, fatty acids, menaquinones, and membrane fluidity, while amentoflavone and tetrahydroamentoflavone had specific effects on the studied strains' membranes and carotenoids. This study provides valuable insights into the response of food-associated microorganisms to these compounds, which is important for their safe application as natural preservatives.
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES
(2023)
Article
Food Science & Technology
Elisa Gayan, Zhiying Wang, Maika Salvador, Michael G. Ganzle, Abram Aertsen
Summary: High hydrostatic pressure (HHP) treatment is widely used in non-thermal food processing, but the development of resistance in bacteria may jeopardize the safety and stability of HHP-treated foods. This study investigated the routes and mechanisms through which HHP resistance develops in foodborne bacteria. The results showed that mutations in cAMP/CRP activity and TnaA variants can emerge in E. coli populations with reduced RpoS, and these mutants can compete with each other due to their differential HHP resistance and growth rates. Additionally, other independent routes of HHP resistance development were identified based on the downregulation of YegW or RppH activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Vi D. Pham, Douglas R. Korver, Michael G. Ganzle
Summary: Canola meal is commonly used in poultry feeds. Fermentation with lactobacilli can alter the phenolic composition of canola meal and increase its antimicrobial activity against pathogens.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Jieting Lin, Jin Xie, Lixin Luo, Michael Ganzle
Summary: The study characterized GshAB from Tetragenococcus halophilus, which serves as part of the oxidative stress response. GshAB showed optimal activity at pH 8.0 and 25 degrees C, and exhibited high specificity for Cys as the acceptor.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biology
Fuyong Li, Xudong Li, Christopher C. Cheng, Dalimil Bujdos, Stephanie Tollenaar, David J. Simpson, Guergana Tasseva, Maria Elisa Perez-Munoz, Steven Frese, Michael G. Ganzle, Jens Walter, Jinshui Zheng
Summary: This study investigates the evolutionary relationship between different strains of Limosilactobacillus reuteri and their vertebrate hosts. It finds that there is a stable and long-term relationship between certain strains of L. reuteri and rodents and birds, while their relationship with other host species is more dynamic and transient. These findings contribute to our understanding of the role of gut microbes in hosts and have implications for microbial-based therapeutics.
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Biotechnology & Applied Microbiology
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, Michael G. Ganzle
Summary: This study aims to investigate the interaction between Bacillus species and fungi in daqu models. It was found that B. velezensis FUA2155 displayed strong antifungal activity in the daqu model and was the only strain that produced multiple iturin A congeners in situ.
Article
Food Science & Technology
Rami M. Althnaibat, Heather L. Bruce, Michael G. Ganzle
Summary: The inhibition of starch digestion activities by peptides derived from camel milk proteins was investigated. The charge and hydrophobicity of the peptides were found to have an effect on their inhibitory activity. Peptides derived from whey proteins showed higher inhibition than those from casein. Peptide fractions enriched with positively charged peptides containing hydrophobic amino acids displayed the strongest inhibition of starch digestion, with a rate of 33-36%.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yuqi Shao, Weilan Wang, Ying Hu, Michael G. Ganzle
Summary: This study aimed to characterize GlgB enzyme cloned from a swine intestinal metagenome and investigate its role in the formation of alpha-(1 -> 4,6)-branched alpha-glucans from starch. The results showed that GlgB reduced the amylose content of different starches and amylose, indicating its potential role in starch degradation in the large intestine. The study also demonstrated that GlgB affected starch digestibility and could be used to produce food products with reduced digestibility and improved quality.
Article
Food Science & Technology
Fabian Weber, Andreas Schieber
Summary: Pyranoanthocyanins, formed by the reaction of anthocyanins and low-molecular compounds, have the potential to replace synthetic food additives as natural food colorants. However, their industrial-scale application is hindered by long reaction periods and low quantities obtained. Biotechnological approaches, such as accelerated generation of educts and genetic engineering, can overcome these challenges. Understanding the behavior of pyranoanthocyanins in different food matrices, particularly their stability during processing and storage, is crucial for their successful application.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Benjamin C. T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Ganzle, Paul D. Cotter, Benjamin P. Willing
Summary: Kefir fermentation using kefir grains and commercial fermentation with planktonic cultures produce kefir with different metabolite compositions. The presence of lactobacilli in the fermentation greatly impacts the production of organic acids, while the absence of yeast has minimal effect. This study highlights the importance of microbial composition in kefir fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Ingrid Weilack, Lea Mehren, Andreas Schieber, Fabian Weber
Summary: The composition of pectic polysaccharides in Cabernet Sauvignon wines and their impact on the polyphenolic composition were studied. The results showed that pectic polysaccharides enhanced the absorbance of anthocyanins and increased their self-association, but also led to color instability and increased astringency.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Ali Akbari, Michael G. Ganzle, Jianping Wu
Summary: Encapsulation using cruciferin/alginate capsules can improve the stability and survival of probiotics during processing, storage, and gastrointestinal transit. The capsules protect the probiotics against harsh conditions and enhance their resistance to heat, low pH, and enzymes. The encapsulated probiotics also have a longer shelf life compared to unencapsulated ones.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Agriculture, Multidisciplinary
Qianwan Guo, Bo Cui, Chao Yuan, Li Guo, Zhao Li, Qingqing Chai, Na Wang, Michael Ganzle, Meng Zhao
Summary: Microcapsules with S/O/W emulsion structure were successfully prepared to enhance the resistance of probiotics to harsh conditions, while reducing the harmful effects of antioxidants on probiotics. The dry S/O/W microcapsules significantly protected probiotics and could be used in the encapsulation of other bioactive ingredients.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
