We compared two methods with different sample pretreatment, hydrolysis, and separation procedures to extract cell wall-bound phenolics. The samples were pith and rind tissues from six maize inbred lines reportedly containing different levels of cell wall-bound phenolics. In method 1, pretreated samples were extracted with a C solid-phase extraction cartridge, and it took 6 days to complete. In method 2, phenolics were extracted from crude samples with ethyl acetate, it took 2 days to complete, and the cost per sample was reduced more than 60%. Both methods extracted more 4-coumarate than ferulate. Overall, method 1 yielded more 4-coumarate, while method 2 yielded more ferulate. The lack of a genotype × method interaction and significant correlations between the results obtained using the two methods indicate that both methods are reliable for use in large-scale plant breeding programs. Method 2, scaled, is proposed for general plant biology research.
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http://dx.doi.org/10.1021/acs.jafc.7b05752 | DOI Listing |
Plant J
December 2024
Research Institute for Sustainable Humanosphere, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan.
In grass cell walls, ferulic acid (FA) serves as an important cross-linker between cell wall polymers, such as arabinoxylan (AX) and lignin, affecting the physicochemical properties of the cell walls as well as the utilization properties of grass lignocellulose for biorefinering. Here, we demonstrate that hydroxycinnamaldehyde dehydrogenase (HCALDH) plays a crucial role in the biosynthesis of the FA used for cell wall feruloylation in rice (Oryza sativa). Bioinformatic and gene expression analyses of aldehyde dehydrogenases (ALDHs) identified two rice ALDH subfamily 2C members, OsHCALDH2 (OsALDH2C2) and OsHCALDH3 (OsALDH2C3), potentially involved in cell wall feruloylation in major vegetative tissues of rice.
View Article and Find Full Text PDFPlanta
November 2024
Plant Molecular & Cellular Biology Program, Department of Horticultural Sciences, University of Florida, 1109 Fifield Hall, P.O. Box 110690, Gainesville, FL, 32611, USA.
The contribution of p-coumarate β-oxidation and kaempferol cleavage to the pools of glycosylated, free and cell wall-bound 4-hydroxybenzoate is organ-dependent in Arabidopsis. 4-Hydroxybenzoate (4-HB) is a vital precursor for a number of plant primary and specialized metabolites, as well as for the assembly of the plant cell wall. In Arabidopsis, it is known that 4-HB is derived independently from phenylalanine and tyrosine, and that the metabolism of phenylalanine into 4-HB proceeds via at least two biosynthetic routes: the β-oxidation of p-coumarate and the peroxidative cleavage of kaempferol.
View Article and Find Full Text PDFPhysiol Plant
November 2024
Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey.
Melatonin is a potentially active signaling molecule and plays a crucial role in regulating the growth and development of plants under stress conditions, alleviating oxidative damage, enhancing antioxidant defence mechanisms and regulating ion homeostasis. This study examined the effects of exogenous melatonin application on leaf biomass, ion concentrations, betalains, phenolic acid and endogenous melatonin contents comparing red beet (Beta vulgaris L. 'Ruby Queen' and 'Scarlet Supreme') and white beet ('Rodeo' and 'Ansa') cultivars under increasing salinity levels of 50, 150, and 250 mM NaCl.
View Article and Find Full Text PDFBiotechnol Biofuels Bioprod
July 2024
Department of Wood Science, Faculty of Forestry, University of British Columbia, Vancouver, BC, V6T 1Z4, Canada.
J Agric Food Chem
July 2024
Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany.
This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.
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