摘要：
Background: Qingzhuan tea (QZT) is classified as compressed dark tea and has been an essential daily commodity for ethnic minority communities in China 's border areas. It boasts unique flavor characteristics and health benefits, captivating the attention of consumers both domestically and internationally. However, the QZT industry 's historical closed nature and lengthy processing cycle have impeded a comprehensive scientific understanding and evaluation of this tea, as well as hindered the overall healthy development of the industry. Scope and approach: This article provides a comprehensive overview of the research progress on QZT, covering defluoridation techniques, processing technology, flavor characteristics, chemical composition, microbial communities, health benefits, and their underlying mechanisms. Key findings and conclusions: A technology system aimed at reducing fluoride levels in tea, known as "appropriate fertilization -selection of low -fluorine tea tree varieties -control of raw material tenderness and growing period, " has been proposed. Through the implementation of specific processing techniques, QZT exhibiting an orange -red infusion color, a mellow taste, and an aged aroma. During the key pile fermentation process, microorganisms release extracellular enzymes that initiate enzymatic and moist heat reactions, resulting in oxidation, hydrolysis, polymerization, and secondary metabolic conversions. These reactions serve as the underlying foundation for the distinctive sensory attributes of QZT. The regulation of microorganisms plays a vital role in attaining the desired flavor of QZT. Moreover, QZT encompasses a diverse array of bioactive constituents, which offer numerous health advantages such as antioxidative properties, anti -obesity and anti -diabetes effects, modulation of the intestinal microbiota, and alleviation of non-alcoholic fatty liver.
摘要：
Drying is the final and essential step in tea processing. It contributes a lot to the formation of tea flavor quality by a series of complicated and violent thermochemical reactions, such as degradation reaction, Maillard reaction, redox reaction, isomerization reaction, etc. However, the mechanism of specific thermochemical reaction is unclear. Here, by comprehensively summarizing the thermochemical reactions of the main chemicals, including polyphenols, lipids, amino acids and carbohydrates, etc., during tea drying with particularly focus on their contributions of thermal drying on the flavor including color, aroma, and taste, we found that thermal degradation is the dominant thermochemical reaction, directly affecting the taste and color of tea, and thermal oxidation of lipids and Maillard reaction mainly contribute to form tea aroma. More interesting was that high temperature enhanced nucleophilicity of phenolics, allowing them to easily trap carbonyl substances to form small molecular adducts (i.e. EPSFs) or polymers, which could interfere other thermochemical reactions, and then alter the flavor quality of tea. Over all, this review provides updated scientific evidence for in-depth exploration of thermochemical reactions towards tea precision processing.
关键词：
Aroma;Chinese wild grape;Odor active value;Phenolic;SSR
摘要：
The spine grapes (Vitis davidii Foe<spacing diaeresis>x.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC-MS. The content of flavonoids highly depended on the variety, such as the total concentrations of anthocyanins (91.43-328.85 mg/kg FW) and flavonols (33.90 to 83.16 mg/kg FW). The volatile compounds with higher odor active value were selected to describe the aroma of spine grapes. Hexanal, (E)-2-hexenal and (E, Z)-2,6-nonadienal contributed to the higher herbaceous flavor to Baiputao and Ziqiu. beta-Damascenone and (E)-2-nonenal gave Baiputao a flavor with more floral, fruity and earthy. Their characteristic flavor compounds were subsequently revealed using multivariate statistical analysis. The results helped producers to further develop and utilize the spine grapes.
摘要：
The influence of origin on tea quality has been understudied. Little research has compared metabolites during tea processing from different origins. This study aims to address this gap by using nontargeted metabolomics to examine the differential metabolites present in Yingde black tea from various origins at different processing stages. Nontargeted metabolomics was employed to compare the differential metabolites present in fresh tea leaves, withered leaves, rolled leaves, fermented leaves, and processed tea from various origins. The study revealed significant differences in the metabolites present at each processing stage. Despite using identical processing techniques, the quality of finished teas from different regions was found to vary through sensory evaluation. The study found that taste differences between regions were primarily influenced by flavonoids and amino acids. The relative taste activity value (RTAV) approach was used to identify key contributors to taste differences and regulation. The quality of fresh tea leaves was found to be the main determinant of the taste of black tea from various regions. To reduce these differences, the same processing techniques were employed. These findings enhance our understanding of quality variations in dried tea from different origins and contribute to the theoretical foundation of tea processing.
通讯机构：
[Ou, LJ ; Qin, D; Qin, D ] H;Hunan Agr Univ, Coll Hort, Changsha 410128, Peoples R China.;Hunan Agr Univ, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Minist Educ, Changsha 410128, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
fresh chili pepper;fermented chopped chili pepper;process adaptability;quality appraisal;sensory appraisal
摘要：
Fermented chopped chili pepper (FCCP) is the most important fermented and processed chili pepper product, and most pepper varieties can be processed with obvious flavor differences. Many studies have tried to explain these differences using the results of component analysis, processing technology, the microbes involved, etc., but few have examined the characteristics of these varieties along with the flavor of products. We conducted a physiochemical characteristic analysis of 35 kinds of fresh chili peppers with different genotypes and made fermented products from 17 varieties, using principal component analysis (PCA) and cluster analysis (CA) to correlate their components with FCCP products. The results were as follows: (1) Protein, total acids, a* (representation of the object's red and green color), protopectin, and fruit thickness are the five key indexes that affect the quality of fresh chili peppers the most. (2) Protein, total acids, a*, protopectin, and fruit thickness are also the key indexes that affect the quality of FCCP. (3) Suitable ranges of fresh chili pepper to manufacture FCCP are 1.3-2.0 g/100 g for protein, 2.5-4.0 g/kg for total acids, 10-15 g/100 g for protopectin, 30-39 for a*, and 1.2-2.0 mm for fruit thickness. (4) Sensory appraisal shows crispness is the most important mouthfeel sensation and can decrease during the process. The varieties with the top three scores were A12 (21G675), A13 (20Z663), and A14 (21Z698) with scores of 87.92, 74.08, and 74.15, respectively. The varieties in the top three scores are pod peppers. The PCA and CA showed that pod peppers were the most suitable materials for making FCCP. Our results will benefit others in selecting fresh chili peppers for making FCCP and provide data support for directing processable variety breeding.
作者机构：
[Liu, Dongbo; Zhang, Zhixu] State Key Lab Subhlth Intervent Technol, Changsha 410128, Hunan, Peoples R China.;[Liu, Dongbo; Zhang, Zhixu] Hunan Agr Univ, Coll Hort, Changsha 410128, Hunan, Peoples R China.;[Qin, Dan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Guo, Xin] Cent South Univ Forestry & Technol, Coll Sci, Changsha 410004, Hunan, Peoples R China.;[Lin, Haiyan] Natl Res Ctr Engn Technol Utilizat Ingredients Bot, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Guo, X ] C;Cent South Univ Forestry & Technol, Coll Sci, Changsha 410004, Hunan, Peoples R China.
关键词：
Adsorption;Carbon dots;Pb(II);Starch
摘要：
The adsorption removal of lead (Pb) ions has become a crucial area of research due to the potential health hazards associated with Pb contamination. Developing cost-effective adsorbents for the removal of Pb(II) ions is significantly important. Hence, a novel fluorescent starch-based hydrogel (FSH) using starch (ST), cellulose nanofibrils (CN), and carbon dots (CD) was fabricated for simultaneous adsorption and detection of Pb(II). A comprehensive characterization of FSH, including its morphological features, chemical composition, and fluorescence characteristics, was conducted. Notably, FSH exhibited a maximum theoretical adsorption capacity of 265.9mg/g, which was 13.0 times higher than that of pure ST. Moreover, FSH was employed as a fluorescent sensor for Pb(II) determination, achieving a limit of detection (LOD) of 0.06μg/L. An analysis was further performed to investigate the adsorption and detection mechanisms of Pb(II) utilizing FSH. This study provides valuable insights into the production of a novel cost-effective ST-based adsorbent for the removal of Pb(II) ions.
摘要：
BACKGROUND: Dichlorvos (DDVP), as a highly effective insecticide, is widely used in agricultural production. However, DDVP residue in foodstuffs adversely affects human health. Conventional instrumental analysis can provide highly sensitive and accurate detection of DDVP, while the need of bulky and expensive equipment limits their application in resource-poor areas and on-site detection. Therefore, the development of easily portable sensing platforms for convenient, rapid and sensitive quantification of DDVP is very essential for ensuring food safety. RESULT: A portable colorimetric sensing platform for rapid and sensitive quantification of DDVP is developed based on nanozyme-participated highly efficient chromogenic catalysis. The Fe-Mn bimetallic oxide (FeMnOx) nanozyme possesses excellently oxidase-like activity and can efficiently catalyze oxidation of 3, 3', 5, 5'-tetramethylbenzidine (TMB) into a blue oxide with a very low Michaelis constant (K(m)) of 0.0522mM. The nanozyme-catalyzed chromogenic reaction can be mediated by DDVP via inhibiting the acetylcholinesterase (AChE) activity. Thus, trace DDVP concentration-dependent color evolution is achieved and DDVP can be sensitively detected by spectrophotometry. Furthermore, a smartphone-integrated 3D-printed miniature lightbox is fabricated as the colorimetric signal acquisition and processing device. Based on the FeMnOx nanozyme and smartphone-integrated lightbox system, the portable colorimetric sensing platform of DDVP is obtained and it has a wide linear range from 1 to 3000ngmL(-1) with a low limit of detection (LOD) of 0.267ngmL(-1) for DDVP quantification. SIGNIFICANCE: This represents a new portable colorimetric sensing platform that can perform detection of DDVP in foodstuffs with simplicity, sensitivity, and low cost. The work not only offers an alternative to rapid and sensitive detection of DDVP, but also provides a new insight for the development of advanced sensors by the combination of nanozyme, 3D-printing and information technologies.
摘要：
INTRODUCTION: Low ground temperature is a major factor limiting overwintering in cucumber cultivation facilities in northern alpine regions. Lower temperatures in the root zone directly affect the physiological function of the root system, which in turn affects the normal physiological activity of plants. However, the importance of the ground temperature in facilities has not attracted sufficient attention. METHODS: Therefore, this study tested the cucumber variety Jinyou 35 under three root zone temperatures (room temperature, 20-22°C; suboptimal temperature, 13- 15°C; and low temperature, 8-10°C) to investigated possible cold resistance mechanisms in the root of cucumber seedlings through hormone, metabolomics, and transcriptomics analyses. RESULTS AND DISCUSSION: The results showed that cucumber roots were subjected to chilling stress at different temperatures. Hormone analysis indicated that auxin content was highest in the roots. Jasmonic acid and strigolactone participated in the low-temperature stress response. Auxin and jasmonate are key hormones that regulate the response of cucumber roots to low temperatures. Phenolic acid was the most abundant metabolite in cucumber roots under chilling stress. Additionally, triterpenes may play an important role in chilling resistance. Differentially expressed genes and metabolites were significantly enriched in benzoxazinoid biosynthesis in the room temperature vs. suboptimal temperature groups and the room temperature vs. low temperature groups. Most differentially expressed transcription factor genes in AP2/ERF were strongly induced in cucumber roots by both suboptimal and low-temperature stress conditions. These results provide guidance for the cultivation of cucumber in facilities.
摘要：
Soil microbes regulate various biogeochemical cycles on Earth and respond rapidly to climate change, which is accompanied by changes in soil pH. However, the long-term patterns of these changes under future climate scenarios remain unclear. We propose a core-bacteria-forecast model (CoBacFM) to model soil pH changes by shifts of core bacterial groups under future scenarios using a curated soil microbiota dataset of global grasslands. Our model estimates that soil pH will increase in 63.8%–67.0% of grassland regions and decrease in 10.1%–12.4% of regions. Approximately 32.5%–32.9% of regions will become more alkaline by 5.6%, and these areas expand in all future scenarios. These results were supported by 14 warming simulation experiments. Using bacterial responses as bioindicators of soil pH, the CoBacFM method can accurately forecast pH changes in future scenarios, and the changing global climate is likely to result in the alkalization of grasslands.
摘要：
Bulb rot of lily ( Lilium brownii var. viridulum), ), caused by Fusarium commune, is a serious soilborne disease of lily plants. In this study, several bacterial isolates were obtained from the rhizosphere of healthy lily plants and evaluated for biocontrol potential. Among the obtained isolates, GX1 had the highest level of antifungal activity in vitro, inhibiting the growth of F. commune by 52.0 %, relative to the control (CK). The isolate was identified as Bacillus velezensis based on its morphology and 16S rRNA and gyrB gene sequence analysis. The fermentation broth of GX1 after 12 d of fermentation at 25 degrees C (pH 7) exhibited strong antifungal activity. A crude lipopeptide extracts of GX1 fermentation broth was as effective (50.3 %) at inhibiting the mycelial growth of F. commune as living cultures of GX1. GX1 possesses fenD, bmyB, srfAA and bacA antimicrobial peptide (AMP) genes, which may be the primary source of its antifungal activity. GX1 significantly reduced the disease severity index of lily bulb rot in pot experiments, indicating that B. velezensis GX1 has substantial potential for the biological control of lily bulb rot.
关键词：
CaAFR1;CaMYB61;Khib;cellulose and hemicellulose;histone deacetylases;stem lodging
摘要：
Plant stems constitute the most abundant renewable resource on earth. The function of lysine (K)-2-hydroxyisobutyrylation (K(hib)), a novel post-translational modification (PTM), has not yet been elucidated in plant stem development. Here, by assessing typical pepper genotypes with straight stem (SS) and prostrate stem (PS), we report the first large-scale proteomics analysis for protein K(hib) to date. K(hib)-modifications influenced central metabolic processes involved in stem development, such as glycolysis/gluconeogenesis and protein translation. The high K(hib) level regulated gene expression and protein accumulation associated with cell wall formation in the pepper stem. Specially, we found that CaMYB61 knockdown lines that exhibited prostrate stem phenotypes had high K(hib) levels. Most histone deacetylases (HDACs, e.g., switch-independent 3 associated polypeptide function related 1, AFR1) potentially function as the "erasing enzymes" involved in reversing K(hib) level. CaMYB61 positively regulated CaAFR1 expression to erase K(hib) and promote cellulose and hemicellulose accumulation in the stem. Therefore, we propose a bidirectional regulation hypothesis of "K(hib) modifications" and "K(hib) erasing" in stem development, and reveal a novel epigenetic regulatory network in which the CaMYB61-CaAFR1 molecular module participating in the regulation of K(hib) levels and biosynthesis of cellulose and hemicellulose for the first time.
摘要：
The research is aimed to elucidate the role of plant hormones in regulating the development of hybrid embryos in Hydrangea macrophylla. Fruits from the intraspecific cross of H. macrophylla 'Otaksa' × 'Coerulea' were selected at the globular, heart, and torpedo stages of embryo development. Transcriptome sequencing and differential gene expression analysis were conducted. The results showed that fruit growth followed a single "S-shaped growth curve, with globular, heart, and torpedo embryos appearing at 30, 40, and 50 d post-pollination, respectively, and the embryo maintaining the torpedo shape from 60 to 90 d. A total of 12,933 genes was quantified across the three developmental stages, with 3359, 3803, and 3106 DEGs in the S1_vs_S2, S1_vs_S3, and S2_vs_S3 comparisons, respectively. Among these, 133 genes related to plant hormone biosynthesis and metabolism were differentially expressed, regulating the synthesis and metabolism of eight types of plant hormones, including cytokinin, auxin, gibberellin, abscisic acid, and jasmonic acid. The pathways with the most differentially expressed genes were cytokinin, auxin, and gibberellin, suggesting these hormones may play crucial roles in embryo development. In the cytokinin pathway, CKX (Hma1.2p1_0579F.1_g182670.gene, Hma1.2p1_1194F.1_g265700.gene, and NewGene_12164) genes were highly expressed during the globular embryo stage, promoting rapid cell division in the embryo. In the auxin pathway, YUC (Hma1.2p1_0271F.1_g109005.gene and Hma1.2p1_0271F.1_g109020.gene) genes were progressively up-regulated during embryo growth; the early response factor AUX/IAA (Hma1.2p1_0760F.1_g214260.gene) was down-regulated, while the later transcriptional activator ARF (NewGene_21460, NewGene_21461, and Hma1.2p1_0209F.1_g089090.gene) was up-regulated, sustaining auxin synthesis and possibly preventing the embryo from transitioning to maturity. In the gibberellin pathway, GA3ox (Hma1.2p1_0129F.1_g060100.gene) expression peaked during the heart embryo stage and then declined, while the negative regulator GA2ox (Hma1.2p1_0020F.1_g013915.gene) showed the opposite trend; and the gibberellin signaling repressor DELLA (Hma1.2p1_1054F.1_g252590.gene) increased over time, potentially inhibiting embryo development and maintaining the torpedo shape until fruit maturity. These findings preliminarily uncover the factors affecting the development of hybrid H. macrophylla embryos, laying a foundation for further research into the regulatory mechanisms of H. macrophylla hybrid embryo development.
摘要：
<jats:p>Seedless is a highly valued commercial characteristic in the citrus industry, both for fresh consumption and for processed markets. In this study, the ‘Succari Sweet Orange’ (WT) and its seedless mutant ‘Juxiangyuan’ (MT), which originated from a bud mutation, were selected to study the formation of a citrus seedless phenotype. Microscopic analysis of MT’s floral organs, including anther and ovary cross-sections, provides insights into its seedless phenotype compared to the original seeded cultivar. Additionally, pollen features, viability, and in vitro germination were examined to determine the cause of seedlessness. MT exhibited significant developmental deformities in both male and female gametes, with pollen grain analysis indicating a high rate of deformity (41.48%), low viability (9.59%), and minimal in vitro germination (9.56%). Hybridization experiments were conducted to assess male and female sterility and pollen incompatibility. Both WT and MT exhibited parthenocarpic development. Notably, MT fruit produced with an average of 3.51 seeds pollinated to WT, despite severe pollen abortion of MT. MT, however, produced seedless fruit through self-breeding or cross-breeding with other varieties, demonstrating stable female sterility. Despite reduced pollen quantity and viability in the seedless mutant ‘Juxiangyuan’, its seedlessness primarily stems from female sterility. This study contributed to a deeper understanding of seedless formation in ‘Juxiangyuan’ and provided valuable information relevant to its commercial cultivation.</jats:p>
关键词：
Congou black tea;mixed varieties;non-violate components;violate components
摘要：
The eight trigrams represent the Chinese culture of tolerance and acceptance and express the richness of the biochemical composition and quality of the mixed processing black tea. Summary Congou black tea is mainly processed from single variety leaves, with obvious variety characteristics. This study investigated the effects of mixed processing withered leaves varieties on sensory quality, the volatile and non‐volatile compounds of seven Congou black tea samples. Sensory quality evaluation revealed that the Congou black tea with three leaves varieties were fresher, more floral and had coordinate taste. The total quality score was in the order: MPH > H > M&H > M > M&P > H&P > P. However, samples MPH and M&H have a higher content of theaflavins and amino acids, especially theanine. Furthermore, 130 volatile substances were identified in seven black teas by using HS‐SPME/GC–MS. M&H and MPH have more aroma types and total amount than that of M, P and H. The mixed processing of withered leaves may fully use the catalysis of endogenous enzymes to increase the 19 kinds of black tea key aromas including Benzyl alcohol, trans‐2‐hexenyl hexanoate, Hexyl hexanoate and Methyl jasmonate. Thus, blended processing can enhance the taste, aroma and LC quality of black tea.
摘要：
Soil microbial activity is generally limited by the availability of carbon (C), nitrogen (N), or phosphorus (P) in agricultural ecosystems. Soil ecoenzymatic activity (EEA), ecoenzymatic stoichiometry (EES), and vector characteristics were examined to assess microbial nutrient limitation. Investigating soil microbial nutrient limitation can provide insight into nutrient cycling in tea plantations with different tea cultivars. However, the dynamics of different tea cultivars on soil microbial nutrient limitations and their effect on tea quality remains poor. To address this issue, soil and plant samples were collected from a tea plantation cultivating five representative tea cultivars in Hunan Province, China. Baojing Huangjincha No. 1 (HJC1) and Huangjincha No. 2 (HJC2) were the extra early-sprouting cultivars, Zhuyeqi (ZYQ) and Zijuan (ZJ) were the middle-sprouting cultivars, and Zhenghedabai (ZHDB) was the late-sprouting cultivar, respectively. The results indicated that differences in EEA and EES were significant among five treatments. Notably, ZYQ and ZJ exhibited markedly lower activities of carbon (C), nitrogen (N), and phosphorus (P) acquiring enzymes compared to HJC1 and HJC2, whereas ZHDB showed significantly higher ecoenzymatic activities. Despite a general limitation in C and P for soil microorganisms across all cultivars (VL ranging from 1.42 to 1.59 and VA ranging from 58.70 degrees to 62.66 degrees), the degree of microbial nutrient limitation varied. Specifically, ZYQ experienced a pronounced P limitation (VA = 62.66 degrees, N:P enzyme = 0.52), as evidenced by increased vector angles and decreased N:P enzyme values. Although C limitation was most pronounced in ZYQ (VL = 1.59), it did not significantly differ among the cultivars. These findings suggest that tea cultivars can influence the P limitation of microbial communities. Further analysis revealed that microbial nutrient limitations might adversely affect tea quality via impeding enzyme secretion. This study highlights the critical role of nutrient cycling within the soil-microorganism-plant ecosystem and emphasizes the influence of soil microbial nutrient limitations on tea quality within tea plantations. It is recommended that in the management of tea plantation fertilization, managers need to consider the influence of cultivars and develop specialized cultivar fertilizers.
通讯机构：
[Fang, K ] H;Hunan Agr Univ, Coll Informat & Intelligent Sci & Technol, Changsha 410128, Peoples R China.
关键词：
mulberry leaf Fu brick tea;volatile compounds;aroma attributes;sensory evaluation;OPLS-DA
摘要：
This study aimed to investigate the aroma effects of key volatile compounds in a new type of mulberry leaf Fu brick teas (MTs) and traditional Fu brick teas (FTs). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were used to determine the differences in key flavour qualities between the two. The results showed that a total of 139 volatile components were identified, with aldehydes, ketones, and alcohols dominating. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) combined with the odour activity value (OAV) showed that seven aroma compounds had an OAV > 10, including 2-(4-methylcyclohex-3-en-1-yl) propan-2-ol with floral and fruity aroma and green attributes, 6-methylhept-5-en-2-one, (E)-6,10-dimethyl-5,9-Undecadien-2-one, (3E,5E)-octa-3,5-dien-2-one, Benzaldehyde, and (E)-3,7,11,15-tetramethylhexadec-2-en-1-ol, which were more abundant in MTs than FTs; Cedrol with sweet aroma attributes was more consistent in MTs than FTs, and we suggest that these odour compounds are important aroma contributors to MTs. Taken together, these findings will provide new insights into the mechanism of formation of the characteristic attributes of aroma in MTs.
摘要：
Uncaria rhynchophylla is an evergreen vine plant, belonging to the Rubiaceae family, that is rich in terpenoid indole alkaloids (TIAs) that have therapeutic effects on hypertension and Alzheimer's disease. GATA transcription factors (TF) are a class of transcription regulators that participate in the light response regulation, chlorophyll synthesis, and metabolism, with the capability to bind to GATA cis-acting elements in the promoter region of target genes. Currently the charactertics of GATA TFs in U. rhynchophylla and how different light qualities affect the expression of GATA and key enzyme genes, thereby affecting the changes in U. rhynchophylla alkaloids have not been investigated. In this study, 25 UrGATA genes belonging to four subgroups were identified based on genome-wide analysis. Intraspecific collinearity analysis revealed that only segmental duplications were identified among the UrGATA gene family. Collinearity analysis of GATA genes between U. rhynchophylla and four representative plant species, Arabidopsis thaliana, Oryza sativa, Coffea Canephora, and Catharanthus roseus was also performed. U. rhynchophylla seedlings grown in either red lights or under reduced light intensity had altered TIAs content after 21 days. Gene expression analysis reveal a complex pattern of expression from the 25 UrGATA genes as well as a number of key TIA enzyme genes. UrGATA7 and UrGATA8 were found to have similar expression profiles to key enzyme TIA genes in response to altered light treatments, implying that they may be involved in the regulation TIA content. In this research, we comprehensively analyzed the UrGATA TFs, and offered insight into the involvement of UrGATA TFs from U. rhynchophylla in TIAs biosynthesis.
摘要：
The object of this study was to trace TwHf-derived toxins in raw honey and clarify their acute toxic effect related to the addition of honey or sugars. TwHf flowers, raw honey from TwHf planting base and from beekeepers in high-risk area were detected using LC-MS/MS. The results revealed five target toxins were detected in TwHf flowers; only celastrol was detected in one raw honey sample, as a food safety risk factor, celastrol had been traced back to TwHf flowers from raw honey. In a series of acute toxic tests on zebrafish, toxification effects were observed when honey, mimic honey or sugar was mixed with toxins. The degree of toxicity varied among various sugar-based solutions. At the same mass concentration, they follow this order: raw honey/mimic honey > glucose > fructose. The main toxic target organs of triptolide and celastrol with honey were the heart and liver.
