Article
Food Science & Technology
Shuai Huang, Ying Bi, Hui Li, Caihong Liu, Xue Wang, Xinyu Wang, Yaxin Lei, Qi Zhang, Jing Wang
Summary: This study investigates the effect of n-butanol on postharvest membrane lipid metabolism of Hami melon. The results show that n-butanol treatment can inhibit chilling injury and promote an increase in phosphatidyl alcohol and unsaturated fatty acids content, while decreasing saturated fatty acids content and key enzymes activity of membrane lipid metabolism.
Article
Food Science & Technology
Yupei Zhang, Duo Lin, Ruyu Yan, Yunhe Xu, Mengying Xing, Shuyuan Liao, Chunpeng Wan, Chuying Chen, Liqin Zhu, Wenbin Kai, Jinyin Chen, Zengyu Gan
Summary: This study investigated the effect of fucoidan treatment on cucumber under cold stress. The results showed that fucoidan treatment alleviated chilling injury, delayed weight loss, and lowered electrolyte leakage and respiration rate in cold-stored cucumbers. Fucoidan also maintained the integrity of cell membrane and reduced membrane lipid peroxidation.
Article
Agronomy
Ziyin Zhou, Yingying Yang, Wei Shan, Hui Zhang, Wei Wei, Jianfei Kuang, Jianye Chen, Wangjin Lu
Summary: Ethylene application can alleviate chilling injury of banana by modulating the expression of phosphatidic acid formation genes through the transcriptional regulators MabHLH060/183.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Varnavas D. Mouchlis, Daiki Hayashi, Alexis M. Vasquez, Jian Cao, J. Andrew McCammon, Edward A. Dennis
Summary: Lipoprotein-associated phospholipase A(2) (Lp-PLA(2)) associates with lipoproteins in human plasma and hydrolyzes oxidized phospholipids. The mechanism of enzyme-membrane association and substrate specificity were studied using lipidomics and mass spectrometry techniques.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Agronomy
Zhanhong Han, Baojun Li, Di Gong, Pengdong Xie, Lirong Yu, Yi Wang, Ye Han, Yongcai Li, Dov Prusky, Gianfranco Romanazzi, Yang Bi
Summary: This study found that preharvest chitooligosaccharide (COS) spray can alleviate chilling injury (CI) in muskmelon fruit by regulating membrane lipid metabolism and increasing antioxidant enzyme activity. The COS spray up-regulated the expression of CmPLA(2), promoting the release of unsaturated fatty acids and increasing the double bond index (DBI) value. It also down-regulated the expression of CmPLC and CmPLD, increased the levels of phosphatidylcholine (PC) and phosphatidylinositol (PI), and decreased the levels of phosphatidic acid (PA). Furthermore, the COS spray increased the activity of superoxide dismutase (SOD) and catalase (CAT), decreased O-2(-) and H2O2 levels, maintained cell membrane permeability, and reduced MDA levels in fruit during chilling, thereby alleviating CI.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ke Wang, Ya-li Li, Shuqi Chen
Summary: In this study, 10 PpPLCs were identified in Prunus persica genome and classified into two subclasses with distinct structural features and transcriptional responses. The results provide insights into the functions of PLC in plants and flesh fruit under chilling injury.
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)
Article
Horticulture
Xuanqi Wang, Shuzhi Yuan, Junyan Shi, Yaqi Zhao, Hongshan Lu, Xu Jiang, Jieyv Lv, Xiangbin Xu, Jinhua Zuo, Qing Wang
Summary: This study examined the effect of hydroxypropyl cellulose (HPC) on the chilling injury (CI) of stored green peppers. The results showed that HPC treatment greatly reduced CI, decreased degradation of chlorophyll and ascorbic acid, controlled the buildup of malondialdehyde (MDA), and decreased relative conductivity. HPC also increased the activities and gene expressions of antioxidant enzymes and regulated membrane lipid metabolism.
SCIENTIA HORTICULTURAE
(2023)
Article
Horticulture
Li Li, Ping Yi, Fang Huang, Jie Tang, Jian Sun, Xuewu Duan, Jiemin Li, Zuxiang Su, Dongning Ling, Yayuan Tang, Changbao Li, Xuemei He, Jinfeng Sheng, Zhichun Li, Min Huang, Ming Xin, Ting Gan
Summary: This study found that the phospholipase D inhibitor hexanal can effectively delay the ripening and senescence process of banana fruit, maintain firmness, suppress undesirable chemical changes, and preserve the quality and freshness of the fruit.
Article
Horticulture
Guifang Chen, Yuanyuan Hou, Yonghua Zheng, Peng Jin
Summary: The treatment of 2,4-epibrassinolide (EBR) has a positive impact on reducing chilling injury in loquat fruits by regulating cell wall and fatty acid metabolism. EBR treatment significantly alleviated chilling injury symptoms, particularly by inhibiting lignin accumulation and maintaining fruit firmness. Additionally, EBR preconditioned fruits showed higher levels of water-soluble and chelate-soluble pectin, along with lower levels of certain components like hemicellulose and cellulose. The activities of enzymes related to cell wall polysaccharides and unsaturated fatty acids were also enhanced in EBR-treated loquat fruits, contributing to improved chilling tolerance.
SCIENTIA HORTICULTURAE
(2022)
Article
Horticulture
Jianqing Jiao, Mijing Jin, Hui Liu, Jiangtao Suo, Xueren Yin, Qinggang Zhu, Jingping Rao
Summary: The role of melatonin in chilling injury on kiwifruit during storage was investigated. Results showed that exogenous melatonin application alleviated water-soaked and lignification symptoms, maintained structural integrity of plasma membrane and organelles, and regulated enzyme activity and gene expression to participate in cold resistance and lignin accumulation in postharvest kiwifruit.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Chunbo Song, Kang Wang, Xiang Xiao, Qingli Liu, Minjie Yang, Xu Li, Yabin Feng, Saisai Li, Liyu Shi, Wei Chen, Zhenfeng Yang
Summary: This study revealed the mechanism of chilling injury (CI) and protective mechanisms in peach fruit during storage at different low temperatures. It found that 4°C storage promoted the occurrence of CI and stimulated protective mechanisms, while 0°C delayed the occurrence of CI. These findings provide important insights into the understanding of CI and cold tolerance in peach fruit.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Physical
Benedetta Come, Maressa Donato, Lucia Francesca Potenza, Paolo Mariani, Rosangela Itri, Francesco Spinozzi
Summary: Rhamnolipids, produced by Pseudomonas aeruginosa, are glycolipids that act as biosurfactants. Their mechanism of action in biological systems is not well defined, but experimental results suggest that they may alter membrane curvature and structure, potentially affecting endocytic processes in cells.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Food Science & Technology
Xiaoting Lu, Feilong Yin, Chunyou Liu, Yuanli Liang, Mubo Song, Feifei Shang, Yunfen Liu, Liang Shuai
Summary: Chilling injury is the main cause of quality deterioration and marketability decline in cucumber fruit during low-temperature storage. Nitric oxide (NO) was studied as a potential solution to alleviate chilling damage by modifying membrane lipids and energy metabolism. The results showed that sodium nitropruside (SNP) treatment reduced chilling injury and maintained better quality by regulating lipid metabolism and preserving energy levels.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Cell Biology
Mauro Danielli, Leja Perne, Eva Jarc Jovicic, Toni Petan
Summary: Lipid droplets are organelles that store fat and play a critical role in regulating lipid metabolism. They undergo a continuous turnover process of biogenesis and breakdown to meet the cell's needs for fatty acids, including polyunsaturated fatty acids. Precise regulation of lipid droplet turnover is crucial for maintaining the distribution and homeostasis of polyunsaturated fatty acids.
FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY
(2023)
Article
Chemistry, Applied
Ke Wang, Ge Zhu, Ya-li Li, Shu-qi Chen, Arif Rashid, Xiao-tong Wang, Xin-yu Wu
Summary: Microwave irradiation can be used as a physiological regulator to alleviate chilling injury in postharvest fruit. The non-thermal effects of microwave treatment, particularly at 45.5 W for 7 min without inducing thermal effects, significantly inhibit internal browning caused by chilling injury and reduce total phenolic content. Furthermore, microwave treatment maintains membrane stability by inhibiting membrane lipid degradation and promoting sucrose accumulation.