Thyme as a perennial herb has been recognized globally for its antimicrobial, antiseptic and spasmolytic effects. In this investigation, we have used non-targeted metabolite and volatile profiling combined with the morpho-physiological parameters in order to understand the responses at the metabolite and physiological level in drought sensitive and tolerant thyme plant populations. The results at the metabolic level identified the significantly affected metabolites. Significant metabolites belonging to different chemical classes consisting amino acids, carbohydrates, organic acids and lipids have been compared in tolerant and sensitive plants. These compounds may take a role through mechanisms including osmotic adjustment, ROS scavenging, cellular components protection and membrane lipid changes, hormone inductions in which the key metabolites were proline, betain, mannitol, sorbitol, ascorbate, jasmonate, unsaturated fatty acids and tocopherol. Regarding with volatile profiling, sensitive plants showed an increased-then-decreased trend at major terpenes apart from alpha-cubebene and germacrene-D. In contrast, tolerant populations had unchanged terpenes during the water stress period with an elevation at last day. These results suggesting that the two populations are employing different strategies. The combination of metabolite profiling and physiological parameters assisted to understand precisely the mechanisms of plant response at volatile metabolome level.
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http://dx.doi.org/10.1016/j.ab.2017.02.006 | DOI Listing |
ACS Sens
January 2025
Department of Surgery, Division of Pediatric Surgery, Indiana University School of Medicine, Indianapolis, Indiana 46202, United States.
Necrotizing enterocolitis (NEC) is a devastating disease of the neonatal gastrointestinal tract. Volatile organic compounds (VOCs), odoriferous compounds released as a byproduct of bacterial metabolism, can be used as a proxy for gut health. We hypothesized that patients with NEC would have different microbial profiles and elicit different VOC signatures as assessed by gas chromatography/mass spectrometry (GC/MS) or an electronic nose compared to controls.
View Article and Find Full Text PDFPlant Cell Environ
January 2025
Institute of Plant Sciences, University of Bern, Bern, Switzerland.
Stress-induced plant volatiles play an important role in mediating ecological interactions between plants and their environment. The timing and location of the inflicted damage is known to influence the quality and quantity of induced volatile emissions. However, how leaf characteristics and herbivore feeding behaviour interact to shape volatile emissions is not well understood.
View Article and Find Full Text PDFFood Chem X
January 2025
Institute of Pomology, Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especially important in breeding programs. Using HS-SPME-GC-MS, 126 VOCs were identified in the ripe fruit of 22 cultivars from four wild strawberry species.
View Article and Find Full Text PDFJ Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFFood Chem X
January 2025
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia.
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated.
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