Comparative transcriptome analysis of three apple cultivars unravels a conserved regulatory network in response to enzymatic browning
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PROVIDER: PRJEB81442 | ENA |
REPOSITORIES: ENA
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Project description:Enzymatic browning on the cut edge of lettuce significantly limits its quality and shelf life. To characterize its molecular mechanisms, we performed comparative transcriptome analysis of three Romaine lettuce cultivars, Parris Island Cos (PC) with low browning potential, Tall Guzmaine (TG) with high degree of browning and Clemente (CL), a medium degree of browning cultivar derived from TG x PC. Before cutting, the phenylpropanoid and oxidative stress genes, such as PAL1, MYB1 and PPO were up-regulated in PC as compared to TG, while the expressions of genes involved in auxin, cytokinin hormone signalings and defense, such as ARF, AHP and PTI in PC were higher than TG. The transcript levels of all these genes in CL were somewhere between TG and PC. On day 3 after cutting when browning was shown up in TG, the expression of these phenylpropanoid and oxidative stress genes were remarkably increased in all three cultivars, even though their levels in TG were still higher than those in PC and CI. In comparison, expressions of the hormone and defense genes were reduced in all three cultivars, but their levels in PC were higher than CI and TG. Exogenous application of IAA and 6-BA inhibited lettuce browning possibly by alleviating the burst of those browning related genes, such as PAL1 and PPO1. These results demonstrate that lettuce tissue browning is controlled by reduced growth hormone (mainly auxin) level and increased phenolics biosynthesis and oxidation. This study provides the useful knowledge and functional markers for lettuce breeders and industry to select low tissue browning cultivar and manage lettuce quality during storage and processing.
2022-12-31 | GSE185049 | GEO
Project description:New insight on enzymatic browning mechanism by comparative transcriptome analysis of romaine lettuce cultivars with different browning potentials
| PRJNA767448 | ENA
Project description:Transcriptomic events associated with internal browning of apple during postharvest storage
| PRJEB6096 | ENA
Project description:Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its' market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (ΔC*) and color (ΔE) were calculated to quantify differences between T0₋T1 and T1₋T2 on the fruit surface. Enzymatic activity (PPO, POD) and phenolic composition were also quantified for each cultivar. 'Granny Smith' and 'Cripps Pink' browned minimally. In contrast, 'Fiesta' and 'Mondial Gala' browned severely, reporting high enzymatic activity and quantified phenolic concentration (QPC). Phenolic compound polymerization appears to play a significant role in enzymatic inhibition. 'Topaz' does not fit the high QPC, PPO, and browning formula, suggesting alternative pathways that contribute to apple browning.
| S-EPMC7831482 | biostudies-literature
Project description:<p><strong>BACKGROUND:</strong> Bagging is one of the most important techniques for the production of high-quality fruits. In the act of cultivation, we found a new kind of browning in peel of the apple fruit that occurs before harvest and worsens during the storage period. There are many studies on metabonomic analysis about the browning of storage fruits, but few studies on the mechanism of browning before harvest. This experiment was based on metabonomic studies to explore the effect of bagging on fruit peel browning.</p><p><strong>RESULTS:</strong> In this study, five-year-old trees of ‘Rui Xue’ were used as materials. Bagging fruits without browning (BFW) and bagging fruits with browning (BFB) were set as the experimental groups, non-bagging fruits (NBF) were set as control (CT). Our results show that 131 metabolites of BFW were significantly up-regulated and 217 metabolites were significantly down-regulated compared with NBF; 198 metabolites of BFB were significantly up-regulated and and 178 metabolites were significantly down-regulated compared with BFW (Variable important in projection (VIP) > 1 and p-value < 0.05). The synthesis and accumulation of flavonoids and lipids were significantly changed after bagging; compared with NBF, 11 flavonoids and 6 lipid molecules were significantly decreased in the BFW (top 50 metabolites). Compared with BFW, 11 flavonoids and 7 lipids were further decreased in BFB, but, 12 triterpenes were significantly accumulated in BFB. As the peel browning, galactose metabolism, ABC membrane transporter protein, flavonoid biosynthesis and linoleic acid metabolism pathways were significantly changed in BFW and BFB compared with NBF. Physiological indicators show that, compared with NBF, the MDA in peel of BFW and BFB significantly increased by 0.46 times and 2.94 times, respectively; and the cell membrane permeability of BFW and BFB were significantly increased by 15.7% and 28.2%, respectively. We analyzed the expression of related genes in the metabolic pathways of flavonoids, compared with NBF, the flavonoid synthesis genes MdLAR were significantly up-regulated by 2.55 and 9.37 times in BFW and BFB, and the MdANR genes were also significantly up-regulated by 2.33 and 2.69 times, respectively. In addition to this, the downstream flavonoids-related polymeric genes MdLAC7 and MdLAC14 were the most significantly expressed. Compared with NBF, MdLAC7 was significantly up-regulated by 0.43 and 13.88 times in BFW and BFB, and MdLAC14 was also significantly up-regulated by 7.13 and 3.17 times, respectively.</p><p><strong>CONCLUSIONS:</strong> Our findings demonstrated that the microenvironment of fruit was changed by bagging, the destruction of cell structure, the increase of lipid peroxidation of cell membrane, the decrease of flavonoids and the increase of triterpenoids were the main reasons for the browning of peel about bagging 'Rui Xue'.</p>
2021-04-09 | MTBLS2384 | MetaboLights
Project description:As obesity has becoming an urged issue nowadays, delineation of the mechanisms of WAT tissue white-browning and beige adipose origin are of important topic. By the use of snRNA-seq, we can outline LepR cells play important role in the white-browning process and investigate the mechanisms participate at different white-browning treatments.
2022-11-06 | GSE216925 | GEO
Project description:Assessment of the effect of experimental browning agents on microbiota
| PRJEB48081 | ENA
Project description:Here we have characterized the transcriptional processes underlying the formation of human brown in white (i.e. brite) adipocytes using a genome-wide approach. We show that the browning process is associated with reprogramming of peroxisome proliferator-activated receptor γ (PPARγ) binding to form brite adipocyte-selective PPARγ super-enhancers that appear to play a key role in activation of brite adipocyte-selective genes. We identify the KLF11 gene based on its association with a PPARγ super-enhancer and show that KLF11 is a novel browning factor directly induced by rosiglitazone and required for the activation of brite adipocyte-selective gene program by rosiglitazone. Genome-wide profiling of Dnase I hypersenstive (DHS) sites, epigenomic marks, transcription factor and co-factor binding, and gene expression in hMADS white and brite adipocytes
2014-12-12 | E-GEOD-59703 | biostudies-arrayexpress
Project description:In mammals, adaptation to cold environments involves browning of inguinal white adipose tissue (iWAT) to enhance adaptive thermogenesis and maintain body temperature. Immune cells that reside in the adipose tissue are involved in iWAT browning. However, the mechanism by which thermogenesis regulates immune cell composition remains elusive. Here, we revealed that cold-induced activating transcription factor 4 (ATF4) is necessary for maintaining the immune cell composition and supporting iWAT browning. ATF4 and integrated stress response-related genes were highly expressed in iWAT following acute cold exposure. Mice lacking ATF4 exhibited less cold-induced iWAT browning and lower CL316,243-induced oxygen consumption. Mechanistically, the depletion of ATF4 leads to the accumulation of mitochondrial oxidative stress due to the reduction of MTHFD2, a mitochondrial one-carbon metabolism enzyme that contributes to the maintenance of the mitochondrial redox balance. This leads to higher levels of pro-inflammatory cytokines and shifts in adipose tissue macrophage polarization. Together, our findings highlight the critical role of ATF4 in maintaining oxidative stress and adipose tissue inflammatory signaling, thus supporting iWAT browning.
2025-02-15 | GSE255840 | GEO