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BMC Plant Biology Mar 2024Bacterial wilt caused by Ralstonia solanacearum severely affects peanut (Arachis hypogaea L.) yields. The breeding of resistant cultivars is an efficient means of...
BACKGROUND
Bacterial wilt caused by Ralstonia solanacearum severely affects peanut (Arachis hypogaea L.) yields. The breeding of resistant cultivars is an efficient means of controlling plant diseases. Therefore, identification of resistance genes effective against bacterial wilt is a matter of urgency. The lack of a reference genome for a resistant genotype severely hinders the process of identification of resistance genes in peanut. In addition, limited information is available on disease resistance-related pathways in peanut.
RESULTS
Full-length transcriptome data were used to generate wilt-resistant and -susceptible transcript pools. In total, 253,869 transcripts were retained to form a reference transcriptome for RNA-sequencing data analysis. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis of differentially expressed genes revealed the plant-pathogen interaction pathway to be the main resistance-related pathway for peanut to prevent bacterial invasion and calcium plays an important role in this pathway. Glutathione metabolism was enriched in wilt-susceptible genotypes, which would promote glutathione synthesis in the early stages of pathogen invasion. Based on our previous quantitative trait locus (QTL) mapping results, the genes arahy.V6I7WA and arahy.MXY2PU, which encode nucleotide-binding site-leucine-rich repeat receptor proteins, were indicated to be associated with resistance to bacterial wilt.
CONCLUSIONS
This study identified several pathways associated with resistance to bacterial wilt and identified candidate genes for bacterial wilt resistance in a major QTL region. These findings lay a foundation for investigation of the mechanism of resistance to bacterial wilt in peanut.
Topics: Arachis; Transcriptome; Ralstonia solanacearum; Plant Breeding; Disease Resistance; Glutathione; Plant Diseases
PubMed: 38515036
DOI: 10.1186/s12870-024-04877-0 -
Toxicology Research Apr 2024Benzene is known to be a common toxic industrial chemical, and prolonged benzene exposure may cause nervous system damage. At present, there were few studies on...
Benzene is known to be a common toxic industrial chemical, and prolonged benzene exposure may cause nervous system damage. At present, there were few studies on benzene-induced neurological damage. This research aimed to identify the protein biomarkers to explore the mechanism of nervous system damage caused by benzene. We established a benzene poisoning model of C57 mice by gavage of benzene-peanut oil suspension and identified differentially expressed proteins (DEPs) in brain tissue using tandem mass tag (TMT) proteomics. The results showed a significant weight loss and decrease in leukocyte and neutrophil counts in benzene poisoning mice compared to the control group. We also observed local cerebral oedema and small vessel occlusion in the cerebral white matter of benzene poisoning mice. TMT proteomic results showed that a total 6,985 proteins were quantified, with a fold change (FC) > 1.2 (or < 1/1.2) and P value <0.05 were considered as DEPs. Compared with the control group, we identified 43 DEPs, comprising 14 upregulated and 29 downregulated proteins. Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis results showed that the candidate proteins were mainly involved in cholesterol metabolism, complement and coagulation cascades, african trypanosomiasis, PPAR signaling pathway, and vitamin digestion and absorption. Three proteins, 2-hydroxyacylsphingosine 1-beta-galactosyltransferase (UGT8), Apolipoprotein A-I (APOA1) and Complement C3 (C3) were validated using immunoblotting and immunohistochemical. In conclusion, our study preliminarily investigated the mechanism of benzene toxicity to the nervous system by analyzing DEPs changes in the brain.
PubMed: 38496383
DOI: 10.1093/toxres/tfae036 -
Animals : An Open Access Journal From... Mar 2024This study investigated the effects of fish oil (FO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO) and lard oil (LO) on growth, immunity and muscle quality in...
This study investigated the effects of fish oil (FO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO) and lard oil (LO) on growth, immunity and muscle quality in juvenile largemouth bass. After 8 weeks, the results showed that FO and RO could increase weight gain and serum alkaline phosphatase and apelin values compared with LO ( < 0.05). Except lower crude lipid contents, higher amounts of n-3 polyunsaturated fatty acids (15.83% and 14.64%) were present in the dorsal muscle of the FO and RO groups. Meanwhile, FO and RO could heighten mRNA levels of immune defense molecules (lysozyme, hepcidin, and transforming growth factor β1) compared with PO ( < 0.05). While SO could increase potential inflammatory risk via rising counts of white blood cells, platelets, neutrophils and monocytes, and mRNA levels of interleukins (IL-1β, IL-8, IL-12 and IL-15), FO and RO could improve hardness, chewiness and springiness through increasing amounts of hydroxyproline, collagen and lysyl oxidase, and mRNA levels of collagen 1α2 and prolyl hydroxylase in the fish dorsal muscle. Moreover, FO and RO could improve firmness through increasing glycogen and glycogen synthase 1 levels when compared with LO ( < 0.05). Therefore, these results could provide dietary lipid source references during the feeding process of adult largemouth bass.
PubMed: 38473166
DOI: 10.3390/ani14050781 -
Foods (Basel, Switzerland) Feb 2024The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret...
The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57-135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts.
PubMed: 38472872
DOI: 10.3390/foods13050758 -
Food Chemistry Jul 2024To overcome the disadvantages of severe emulsification and difficulty in obtaining free oil during aqueous extraction of peanut oil, the effect of roasting assisted...
To overcome the disadvantages of severe emulsification and difficulty in obtaining free oil during aqueous extraction of peanut oil, the effect of roasting assisted aqueous ethanol extraction on free oil recovery was investigated. When peanut kernels were roasted at 180 °C for 10 min, free oil recovery increased from 57% to 96%, and the acid and peroxide values of the peanut oil met the requirements of good quality. The degree of hydration swelling of proteins in the extract increased, and soluble solids were easier to aggregate, resulting in reduced emulsification and significantly higher free oil recovery. The roasting conditions selected were found to significantly promote protein hydrophilicity, aggregation and fusion of oil bodies, as well as cell rupture, which facilitated the release of free oil but with a lower degree of protein denaturation. This study may promote the practical application of aqueous extraction technology for peanut oil.
Topics: Peanut Oil; Water; Proteins; Peroxides; Arachis
PubMed: 38461714
DOI: 10.1016/j.foodchem.2024.138934 -
Journal of Fluorescence Mar 2024This research investigates the use of excitation-emission matrix fluorescence (EEMF) in conjunction with chemometric models to rapidly identify and quantify adulteration...
This research investigates the use of excitation-emission matrix fluorescence (EEMF) in conjunction with chemometric models to rapidly identify and quantify adulteration in olive oil, a critical concern where sample availability is limited. Adulteration is simulated by blending soybean, peanut, and linseed oils into olive oil, creating diverse adulterated samples. Principal component analysis (PCA) was applied to the EEMF spectral data as an initial exploratory measure to cluster and differentiate adulterated samples. Spatial clustering enabled vivid visualization of the variations and trends in the spectra. The novel application of parallel factor analysis (PARAFAC) for data decomposition in this paper focuses on unraveling correlations between the decomposed components and the actual adulterated components, which offers a novel perspective for accurately quantifying adulteration levels. Additionally, a comparative analysis was conducted between the PCA and PARAFAC methodologies. Our study not only unveils a new avenue for the quantitative analysis of adulterants in olive oil through spectral detection but also highlights the potential for applying these insights in practical, real-world scenarios, thereby enhancing detection capabilities for various edible oil samples. This promises to improve the detection of adulteration across a range of edible oil samples, offering significant contributions to food safety and quality assurance.
PubMed: 38457079
DOI: 10.1007/s10895-024-03613-z -
BMC Genomics Mar 2024Sugar Will Eventually be Exported Transporter (SWEET) proteins are highly conserved in various organisms and play crucial roles in sugar transport processes. However,...
Sugar Will Eventually be Exported Transporter (SWEET) proteins are highly conserved in various organisms and play crucial roles in sugar transport processes. However, SWEET proteins in peanuts, an essential leguminous crop worldwide, remain lacking in systematic characterization. Here, we identified 94 SWEET genes encoding the conservative MtN3/saliva domains in three peanut species, including 47 in Arachis hypogea, 23 in Arachis duranensis, and 24 in Arachis ipaensis. We observed significant variations in the exon-intron structure of these genes, while the motifs and domain structures remained highly conserved. Phylogenetic analysis enabled us to categorize the predicted 286 SWEET proteins from eleven species into seven distinct groups. Whole genome duplication/segment duplication and tandem duplication were the primary mechanisms contributing to the expansion of the total number of SWEET genes. In addition, an investigation of cis-elements in the potential promoter regions and expression profiles across 22 samples uncovered the diverse expression patterns of AhSWEET genes in peanuts. AhSWEET24, with the highest expression level in seeds from A. hypogaea Tifrunner, was observed to be localized on both the plasma membrane and endoplasmic reticulum membrane. Moreover, qRT-PCR results suggested that twelve seed-expressed AhSWEET genes were important in the regulation of seed development across four different peanut varieties. Together, our results provide a foundational basis for future investigations into the functions of SWEET genes in peanuts, especially in the process of seed development.
Topics: Arachis; Multigene Family; Phylogeny; Seeds; Sugars; Plant Proteins
PubMed: 38454335
DOI: 10.1186/s12864-024-10173-w -
Food Chemistry Jul 2024This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed...
This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (α). Surprisingly, the values of α are well-correlated with accuracy parameters of 3D printed cubes (|r| >0.8). For post-heating methods, baking results in higher fluid loss but contributes to a smoother surface. The microwaved gels showed better fluid retention ability and higher accuracy but lost the detail shape of the 3D printing model. Overall, the PO (peanut oil) meat emulsion group presented better textural properties and flat surfaces than other oil-added counterparts.
Topics: Animals; Chickens; Peanut Oil; Cooking; Meat Products
PubMed: 38452503
DOI: 10.1016/j.foodchem.2024.138857 -
Food Chemistry Jul 2024To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the...
To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.
Topics: Animals; Emulsions; Plant Oils; Chickens; Meat Proteins; Sunflower Oil; Gels; Rheology
PubMed: 38447238
DOI: 10.1016/j.foodchem.2024.138904 -
Journal of Agricultural and Food... Mar 2024Mycotoxin contamination is an important issue for food safety and the environment. Removing mycotoxins from food without losing nutrients and flavor components remains a...
Mycotoxin contamination is an important issue for food safety and the environment. Removing mycotoxins from food without losing nutrients and flavor components remains a challenge. In this study, a novel strategy was proposed for the targeted removal of aflatoxin B (AFB) from peanut oil using an amphipathic enzyme-metal hybrid nanoreactor (PL-GOx-FeO@COF) constructed with covalent organic frameworks (COFs) which can selectively adsorb AFB. Due to the confined space provided by COFs and the proximity effect between GOx and FeO, the detoxification of AFB is limited in the nanoreactor without affecting the composition and properties of the oil. The detoxification efficiency of AFB in the chemoenzymatic cascade reaction catalyzed by PL-GOx-FeO@COF is six times higher than that of the combination of free GOx and FeO. The AFB transformation product has nontoxicity to kidney and liver cells. This study provides a powerful tool for the targeted removal of mycotoxins from edible oils.
Topics: Aflatoxin B1; Food Safety; Hepatocytes; Peanut Oil; Nanotechnology
PubMed: 38446589
DOI: 10.1021/acs.jafc.3c09094