The increasing appearance of multiresistant pathogens, as well as emerging diseases, has highlighted the need for new strategies to discover natural compounds that can be used as therapeutic alternatives, especially in the genus , which is one of the largest producers of bioactive metabolites. In recent years, the study of volatile compounds (VOCs) has raised interest because of the variety of their biological properties in addition to their involvement in cell communication. In this work, we analyze the implications of VOCs as mediating molecules capable of inducing the activation of biosynthetic pathways of bioactive compounds in surrounding Actinomycetes. For this purpose, several strains of were co-cultured in chamber devices that allowed VOC exchange while avoiding physical contact. In several of those strains, secondary metabolism was activated by VOCs emitted by companion strains, resulting in increased antibiotic production and synthesis of new VOCs. This study shows a novel strategy to exploit the metabolic potential of Actinomycetes as well as emphasizes the importance of studying the interactions between different microorganisms sharing the same ecological niche.
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http://dx.doi.org/10.3390/cells11213510 | DOI Listing |
Food Chem
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and Illumina Nova6000 analysis.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass.
View Article and Find Full Text PDFSci Rep
January 2025
Applied BioSciences, Macquarie University, NSW, 2109, Sydney, Australia.
Male tephritid fruit flies typically emit pheromones from rectal glands to attract mates. Consistent with this, virgin females of the cucumber fruit fly, Zeugodacus cucumis (French), were found to be attracted to volatiles emitted by crushed male rectal glands in Y-tube olfactometer bioassays. Electrophysiological studies identified several male rectal gland compounds that triggered responses in female antennae.
View Article and Find Full Text PDFPlant Physiol Biochem
December 2024
Key Laboratory for Bio-resource and Eco-environment of Ministry of Education, Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, College of Life Sciences, Sichuan University, Chengdu, 610041, Sichuan, China. Electronic address:
Soil heavy metal pollution is a major abiotic stressor frequently encountered by plants in conjunction with other biotic stresses like insect herbivory. Yet, it remains largely unexplored how soil metal pollution and insect herbivory act together to influence emissions of plant volatile organic compounds (VOCs), which mediate multiple ecological functions and play crucial roles in atmospheric processes. Here, we assessed the individual and combined effects of soil cadium (Cd) pollution and insect herbivory by Clostera anachoreta on VOC emissions from the seedlings of eastern cottonwood Populus deltoides, and whether these effects depend on plant sex.
View Article and Find Full Text PDFBMC Chem
January 2025
Department of Biochemistry, Faculty of Pharmacy, Adıyaman University, Adıyaman, 02000, Türkiye.
This study investigates the phenolic compounds (PC), volatile compounds (VC), and fatty acids (FA) of extra virgin olive oil (EVOO) derived from the Turkish olive variety "Sarı Ulak", along with ADMET, DFT, molecular docking, and gene network analyses of significant molecules identified within the EVOO. Chromatographic methods (GC-FID, HPLC) were employed to characterize FA, PC, and VC profiles, while quality parameters, antioxidant activities (TAC, ABTS, DPPH) were assessed via spectrophotometry. The analysis revealed a complex composition of 40 volatile compounds, with estragole, 7-hydroxyheptene-1, and 3-methoxycinnamaldehyde as the primary components.
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