DOCSLIB.ORG

Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi J. Microbiol. Biotechnol. (2016), 26(8), 1367–1374 http://dx.doi.org/10.4014/jmb.1603.03009 Research Article Review jmb Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi Berry (Actinidia arguta) on Lipopolysaccharide-Stimulated RAW 264.7 Cells Xiangxue An1,2, Sang Gil Lee3, Hee Kang4, Ho Jin Heo5, Youn-Sup Cho6, and Dae-Ok Kim1,2* 1Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea 2Skin Biotechnology Center, Kyung Hee University, Suwon 16229, Republic of Korea 3Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA 4Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104, Republic of Korea 5Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea 6Fruit Research Institute, Jeollanam-do Agricultural Research and Extension Services, Wando 59104, Republic of Korea Received: March 4, 2016 Revised: April 15, 2016 The present study evaluated the total phenolic and flavonoid contents as well as total Accepted: May 9, 2016 antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti- inflammatory effects of the three cultivars of kiwi berries were investigated using a First published online lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cell line. Mansoo had the May 9, 2016 highest total phenolic content and TAC among the three cultivars, whereas Chiak had the *Corresponding author highest total flavonoid content. The total antioxidant capacities of the kiwi berry extracts were Phone: +82-31-201-3796; more strongly correlated with total phenolic content than with total flavonoid content. The Fax: +82-31-204-8116; kiwi berry extracts suppressed the secretion of pro-inflammatory cytokines, including E-mail: [email protected] interleukin-6 and tumor necrosis factor-α, from LPS-stimulated RAW 264.7 cells. The release of nitrite, an indirect indicator of nitric oxide, was also ameliorated by pre-treatment with the kiwi berry extracts in a dose-dependent manner. Cellular-based measurements of antioxidant capacity exhibited that the kiwi berry extracts had cellular antioxidant capacities. Such cellular antioxidant effects are possibly attributed to their direct antioxidant capacity or to the inhibition of reactive oxygen species generation via anti-inflammatory effects. Our findings suggest that kiwi berries are potential antioxidant and anti-inflammatory agents. pISSN 1017-7825, eISSN 1738-8872 Keywords: Actinidia arguta Planch., kiwi berries, total phenolics, antioxidant capacity, anti- Copyright© 2016 by The Korean Society for Microbiology inflammatory activity and Biotechnology Introduction regulation of ROS levels and inflammatory reactions is critical for reducing the risk of related chronic diseases. Reactive oxygen species (ROS) and inflammatory responses Fruits and vegetables are rich in dietary antioxidants, have essential physiological functions in cell signaling and such as vitamins and phenolics [36]. Phenolics are known immune defense [4]. However, excessive or prolonged ROS to have not only antioxidant capacity, but also anti- generation and inflammatory responses cause various inflammatory effects. Previous studies have reported that health problems, such as cardiovascular disease, insulin the dietary intake of phenolics is highly correlated with resistance, type 2 diabetes, osteoporosis, arthritis, asthma, plasma antioxidant capacity and have demonstrated the and inflammatory bowel disease [5, 14, 31]. Therefore, effects of antioxidant capacity in vivo [37, 38]. In addition, August 2016 ⎪ Vol. 26⎪ No. 8 1368 An et al. phenolics have been shown to exhibit anti-inflammatory Ciocalteu’s phenol reagent, gallic acid, 3-(4,5-dimethylthiazol-2- effects in vivo and in vitro [15, 22]. Several studies have yl)-2,5-diphenyltetrazolium bromide (MTT), lipopolysaccharide revealed that the health benefits of fruit and vegetable (LPS), and Griess reagent were purchased from Sigma consumption are in part attributed to their antioxidant and Chemical Co., LLC (USA). 2,2’-Azobis(2-methylpropionamidine) anti-inflammatory effects [11, 19]. dihydrochloride (AAPH) was obtained from Wako Pure Chemical Industries, Ltd. (Japan). Dulbecco’s phosphate-buffered saline Kiwi fruits (Actinidia spp.) have a high antioxidant (DPBS), Dulbecco’s Modified Eagle’s Medium (DMEM), fetal capacity [26] due to their high levels of phenolics and bovine serum (FBS), and penicillin/streptomycin were purchased vitamin C [18]. Kiwi fruit has been ranked as the second from Welgene Inc. (Republic of Korea). Tumor necrosis factor-α highest antioxidant fruit among commonly consumed (TNF-α) and interleukin-6 (IL-6) enzyme-linked immunosorbent fruits, following plums [36]. Kiwi fruit is native to northern assay (ELISA) kits were purchased from BD Biosciences (USA). China and is one of the most popular fruits in New Zealand, the USA, and many European countries [9]. Extraction of Kiwi Berry Phenolics Around 60 species of the genus Actinidia are present in the Twenty grams of whole kiwi berries was extracted using 80% world. The most common Actinidia species are A. deliciosa, (v/v) aqueous ethanol. Kiwi berries were homogenized with 80% A. chinensis, A. coriacea, A. arguta, A. kolomikta, A. melanandra, (v/v) aqueous ethanol using a Polytron homogenizer (Switzerland) A. polygama, and A. purpurea [8, 9]. at 15,000 rpm for 2 min. The homogenized mixture was filtered Among the many species of kiwi fruit, A. arguta, known through Whatman #2 filter paper (UK) using a chilled Büchner funnel. The filtrate was evaporated using a rotary evaporator as the kiwi berry, has an edible soft skin and can be under reduced pressure at 40°C. The final extract was stored at consumed without peeling [10]. Previous studies have −20°C until use. All experiments were conducted in triplicates. shown that the skin of the kiwi fruit has considerably higher total phenolic and total flavonoid levels [23, 25]. The Determination of Total Phenolic Content skin of kiwi fruit also exhibits higher antioxidant capacity The total phenolic content of kiwi berries was measured using a compared with the fleshy part [25], indicating that the colorimetric method with Folin-Ciocalteu’s phenol reagent [33]. consumption of whole kiwi berry is not only convenient Each extract (200 μl) was diluted by mixing with 2.6 ml of deionized but also beneficial for health-promoting effects. For this water (DW) followed by adding 200 μl of Folin-Ciocalteu’s phenol reason, kiwi berry has attracted a great deal of attention reagent. After a 6 min incubation, 2.0 ml of 7% (w/v) Na 2CO3 from researchers attempting to investigate and develop solution was added to the reaction mixture. At 90 min, absorbance cultivars to improve the functional compound content and was measured at 750 nm. Total phenolic content was expressed as taste, as well as disease and insect resistance [27, 29]. mg gallic acid equivalents (GAE)/100 g fresh weight (FW) of kiwi berries. However, there have been few reports discussing the antioxidant capacity and anti-inflammatory effects of Determination of Total Flavonoid Content developed kiwi berry cultivars. The total flavonoid content of the kiwi berry extract was Therefore, the objectives of this study were to evaluate measured using a modified method of Kim et al. [20]. Briefly, the total phenolic and flavonoid contents, and antioxidant 500 μl of diluted kiwi berry extracts or catechin standards were capacity of three cultivars of kiwi berries: cv. Mansoo mixed with 3.2 ml of DW. Five minutes after adding 150 μl of 5% (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon), (w/v) NaNO2, an equal volume of 10% (w/v) AlCl3 was added. and to investigate the anti-inflammatory effects and After 6 min of incubation, the reaction was stopped by adding intracellular antioxidant capacities of kiwi berries using 1 ml of 1 M NaOH. The absorbance of the solution was measured RAW 264.7 murine macrophage cells. immediately at 510 nm. Total flavonoid content was expressed as mg catechin equivalents (CE)/100 g FW of kiwi berries. Materials and Methods Determination of Antioxidant Capacity Using ABTS Assay Materials The total antioxidant capacity (TAC) of kiwi berries was Three kiwi berry cultivars (A. arguta Planch.), Mansoo, Chiak, evaluated using dark green ABTS radicals [21]. Fresh ABTS and Haeyeon, were provided by the Jeonnam Agricultural Research radical solution was prepared by dissolving 1.0 mM of AAPH and and Extension Services, South Korea in September 2014. 2.5 mM of ABTS in 100 ml of phosphate buffer solution, pH 7.4, Ascorbic acid, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic and allowing the mixture to react for 30 min at 70°C. To measure acid) diammonium salt (ABTS), catechin, 2’,7’-dichlorofluorescin the TAC of extracts, diluted samples (10 μl) were reacted with the diacetate (DCFH-DA), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical working solution (990μl) at 37°C for 10 min. The fluorescein sodium salt, dimethyl sulfoxide (DMSO), Folin- absorbance of the mixture was measured at 734 nm. The TAC of J. Microbiol. Biotechnol. Anti-Inflammatory Effect of Actinidia arguta Kiwi Berry 1369 kiwi berries was expressed as mg vitamin C equivalents (VCE)/ Analysis of Pro-Inflammatory Cytokine Secretions Using 100 g FW of kiwi berries. Enzyme-Linked Immunosorbent Assay (ELISA) Anti-inflammatory effects of the kiwi berry extracts were Determination of Antioxidant Capacity Using DPPH Assay analyzed on LPS-induced RAW 264.7 cells. Cells were seeded in The TAC of kiwi berry extracts was measured as purple DPPH 48-well culture plates at a density of 2 × 105 cells/well and radicals [3]. Fresh DPPH radical solution was prepared by incubated for 24 h. The cells were exposed to 100 ng/ml of LPS dissolving 1.0 mM of DPPH in 200 ml of 80% (v/v) aqueous with kiwi berry extracts at concentrations of 10, 50, 100, and 500 methanol.
Load more

Recommended publications
  • ACTINIDIACEAE 1. ACTINIDIA Lindley, Nat. Syst. Bot., Ed. 2, 439
    ACTINIDIACEAE 猕猴桃科 mi hou tao ke Li Jianqiang (李建强)1, Li Xinwei (李新伟)1; Djaja Djendoel Soejarto2 Trees, shrubs, or woody vines. Leaves alternate, simple, shortly or long petiolate, not stipulate. Flowers bisexual or unisexual or plants polygamous or functionally dioecious, usually fascicled, cymose, or paniculate. Sepals (2 or 3 or)5, imbricate, rarely valvate. Petals (4 or)5, sometimes more, imbricate. Stamens 10 to numerous, distinct or adnate to base of petals, hypogynous; anthers 2- celled, versatile, dehiscing by apical pores or longitudinally. Ovary superior, disk absent, locules and carpels 3–5 or more; placentation axile; ovules anatropous with a single integument, 10 or more per locule; styles as many as carpels, distinct or connate (then only one style), generally persistent. Fruit a berry or leathery capsule. Seeds not arillate, with usually large embryos and abundant endosperm. Three genera and ca. 357 species: Asia and the Americas; three genera (one endemic) and 66 species (52 endemic) in China. Economically, kiwifruit (Actinidia chinensis var. deliciosa) is an important fruit, which originated in central China and is especially common along the Yangtze River (well known as yang-tao). Now, it is widely cultivated throughout the world. For additional information see the paper by X. W. Li, J. Q. Li, and D. D. Soejarto (Acta Phytotax. Sin. 45: 633–660. 2007). Liang Chou-fen, Chen Yong-chang & Wang Yu-sheng. 1984. Actinidiaceae (excluding Sladenia). In: Feng Kuo-mei, ed., Fl. Reipubl. Popularis Sin. 49(2): 195–301, 309–334. 1a. Trees or shrubs; flowers bisexual or plants functionally dioecious .................................................................................. 3. Saurauia 1b.
    [Show full text]
  • Differential Regulation of the Anthocyanin Profile in Purple Kiwifruit
    Peng et al. Horticulture Research (2019) 6:3 Horticulture Research DOI 10.1038/s41438-018-0076-4 www.nature.com/hortres ARTICLE Open Access Differential regulation of the anthocyanin profile in purple kiwifruit (Actinidia species) Yongyan Peng1,2,KuiLin-Wang2, Janine M. Cooney3, Tianchi Wang2, Richard V. Espley2 and Andrew C. Allan 1,2 Abstract Anthocyanins are a group of secondary metabolites that colour fruit and flowers orange, red, purple or blue depending on a number of factors, such as the basic structure, co-pigmentation, metal ion complexation and vacuolar pH. The biosynthesis of anthocyanin is regulated at the transcriptional level by a group of transcription factors, the MYB–bHLH–WD40 (MBW) complex. In this study, the purple colouration in several kiwifruit (Actinidia) species was identified and characterised as red cyanidin-based and blue delphinidin-based anthocyanins. The differential pigmentation in the skin and flesh can be attributed to the differential ratio of cyanidin and delphinidin derivatives accumulated in the total anthocyanin profile. The expression of anthocyanin biosynthetic genes chalcone synthase (CHS), flavonoid 3-O-glucosyltransferase (F3GT), flavonoid 3′-hydroxylase (F3′H) and flavonoid 3′5′-hydroxylase (F3′5′H) is crucial for anthocyanin accumulation. However, the balance of expression of the F3′H and F3′5′H genes appears responsible for the ratio of cyanidin and delphinidin derivatives, while a lack of CHS, F3GT and MYB110 expression is responsible for a lack of total anthocyanins. The transcriptional regulation of the F3′H and F3′5′H promoters by the R2R3 MYB transcription factor MYB110 is markedly different in tobacco transient assays.
    [Show full text]
  • Hardy Kiwi (Actinidia Arguta, Actinidia Kolomikta) by Gary Micsky
    Hardy kiwi (Actinidia arguta, Actinidia kolomikta) By Gary Micsky Hardy kiwi is a cousin of the brown fuzzy kiwi seen in most supermarkets today. Although not nearly as large as its relative, it does have some potential as a crop in the northeast. While there are concerns over cold hardiness of the shoots, experimentation by those willing to invest the time may yield promise. Athough the kiwi fruit, once referred to as the “Chinese gooseberry,” has been grown and collected from the wild for centuries in Asia, it only recently has become commonly available in the Western world. This hen’s-egg-sized fruit is covered with a brown fuzzy skin and has a melting green and very tasty pulp. This type of kiwi, which we can purchase readily from our grocery stores, can not be grown in Pennsylvania because of its cold tenderness and long growing season. A cousin of this kiwi, though, the hardy kiwi (Actinidia arguta, Actinidia kolomikta), is much more cold hardy than the plant of the commercially available fruit. It is the subject of considerable interest in our region due to its lovely flavor, relatively smooth (and edible) skin, “out of hand” eating size (about the size of a large grape), and its good shelf life. Although commercial plantings have been established in several locations in Pennsylvania, the growing of hardy kiwi remains an experiment. Hardy kiwis have some horticultural limitations that need to be addressed by the prospective grower. 1. Male and female flowers are born on different plants, so both males and females must be planted in roughly a 1:6 ratio of males to females.
    [Show full text]
  • Actinidin Levels in Fruit of Actinidia Species and Some Actinidia Arguta Rootstock-Scion Combinations Stewart Boyes, Peter Striibi and Hinga Marsh
    Lebensm.-Wiss_ u -Techno!., JO, 379-389 (1997) Actinidin Levels in Fruit of Actinidia Species and Some Actinidia arguta Rootstock-Scion Combinations Stewart Boyes, Peter Striibi and Hinga Marsh S. Boyes, P. Striibi: Food Science and Technology, The Horticulture and Food Research Institute of New Zealand Ltd., Mt. Albert Research Centre, Private Bag 92169, Auckland (New Zealand) H. Marsh: Te Puke Research Centre, The Horticulture and Food Research Institute of New Zealand Ltd., No. 1 Road, RD2, Te Puke (New Zealand) (Received May 20, 1996; accepted August I, 1996} Actinidin, the kiwifruit protease, was measured in the fruit of a number ofActinidia species during their growth, at harvest and during subsequent storage. Actlr::ldla deliciosa cv. Hayward (kiwifruit) fruit actinidin levels were compared to fmit levels measured in cutting-grown plants of species to be used as rootstocks, A arguta selections and some rootstock-scion combinations. The fruit showed a wide range of actin/din activities, which were influenced by the scion and rootstock genotype. Some trends were seen in rootstock-sdon combinations; rootstocks whose fruit had low actinfdin levels conferred low levels in the fruit of grafted scion species. Simllariy, high levels were seen in sdon fruit whose rootstock had high levels. There was a significant sdon influence in som1! combinations. The correlation between actinidin and protein levels suggested control at transcription. An SDS-PAGE gel showed that the density of the actin/din band correlated w/th the measured actin/din levels. The data suggested that variation in actfnidin activity was not due to endogenous inhibitor contTo/ or the presence of an inactive zymogen.
    [Show full text]
  • Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting
    agronomy Article Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting Monika Figiel-Kroczy ´nska 1, Ireneusz Ochmian 1,* , Sabina Lachowicz 2 , Marcelina Krupa-Małkiewicz 3, Jacek Wróbel 4 and Renata Gamrat 5 1 Department of Horticulture, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland; monika.fi[email protected] 2 Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmo´nskiego37 Street, 51-630 Wrocław, Poland; [email protected] 3 Department of Genetic, Plant Breeding and Biotechnology, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland; [email protected] 4 Department of Bioengineering, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland; [email protected] 5 Department of Environmental Management, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland; [email protected] * Correspondence: [email protected] Abstract: Recently, there has been a trend towards healthy food. Consumers are looking for products that have health-promoting properties in addition to their taste. Actinidia fruit, apart from being tasty, contains valuable macro and micronutrients, vitamins, polyphenols and pectins. Tested cultivar Sientiabrskaja belong to Actinidia arguta and cultivars Geneva, Issai and Ken’s Red to A. kolomitka. Citation: Figiel-Kroczy´nska,M.; They well tolerate conditions of moderate climate with negative temperatures in winter. To improve Ochmian, I.; Lachowicz, S.; fruit quality, an additional summer pruning of the plants was performed at the time of ripening. Krupa-Małkiewicz, M.; Wróbel, J.; After the second additional cutting of Actinidia shoots, an increase in the content of N, P and K Gamrat, R.
    [Show full text]
  • Hardy Kiwi, and Actinidia Deliciosa, the Fuzzy Kiwi
    Growing kiwifruit can be an easy, exciting adventure with an abundant, delicious reward. Before embarking on this adventure, one must plan ahead for a sturdy support system and be willing to do some annual pruning. FRUIT: There are two main types of kiwi. Actinidia arguta, the hardy kiwi, and Actinidia deliciosa, the fuzzy kiwi. In general, both types require two plants of the same species, a male and a female, for pollination. Both plants produce flowers, but only the female will produce fruit. There are self-fertile varieties of each species which yield fewer, often smaller fruits. A. arguta has small, smooth skinned fruit and can withstand -25˚ F. Fruits of the hardy kiwi can ripen on the vine in late fall. A. deliciosa has larger, brown, fuzzy fruits and can withstand 10- 15˚ F (they can survive 0˚ F with freezing damage). The fruit does not ripen on the vine in our climate and should be harvested after the first hard frost in Nov. or Dec. and ripened in cool storage. There is also a third type, the Arctic Kiwi, A. kolomikta, which produces small, smooth skinned fruit and withstands –40˚ F. CARE: The first years of establishing a strong root system are critical for success. Three important elements include warm soil, soil nutrients, and ample water. A site that is full sun with well drained soil is best for arguta and deliciosa varieties. Kiwi vines are brittle so they should be kept out of strong winds. Vines should be planted 10 feet apart or trained to grow in opposite directions.
    [Show full text]
  • Growing Kiwiberries in New England: a Guide for Regional Producers William Hastings University of New Hampshire, Durham
    University of New Hampshire University of New Hampshire Scholars' Repository Master's Theses and Capstones Student Scholarship Fall 2018 Growing Kiwiberries in New England: A Guide for Regional Producers William Hastings University of New Hampshire, Durham Follow this and additional works at: https://scholars.unh.edu/thesis Recommended Citation Hastings, William, "Growing Kiwiberries in New England: A Guide for Regional Producers" (2018). Master's Theses and Capstones. 1240. https://scholars.unh.edu/thesis/1240 This Thesis is brought to you for free and open access by the Student Scholarship at University of New Hampshire Scholars' Repository. It has been accepted for inclusion in Master's Theses and Capstones by an authorized administrator of University of New Hampshire Scholars' Repository. For more information, please contact [email protected]. GROWING KIWIBERRIES IN NEW ENGLAND: A GUIDE FOR REGIONAL PRODUCERS By William Hastings Agricultural Sciences (B.S.), University of New Hampshire, 2015 THESIS Submitted to the University of New Hampshire in Partial Fulfillment of the Requirements for the Degree of Master of Science in Biological Sciences: Agricultural Science September 2018 GROWING KIWIBERRIES IN NEW ENGLAND: A GUIDE FOR REGIONAL PRODUCERS BY WILLIAM HASTINGS This thesis was examined and approved in partial fulfilment of the requirements for the degree of Biological Sciences:Agricultural Sciences by: Thesis Director, Dr. Iago Hale, Associate Professor of Specialty Crop Improvement, University of New Hampshire Dr. Rebecca Sideman, Extension Professor of Sustainable Horticulture, University of New Hampshire Dr. Robert Guthrie, Actinidia Curator, University of Minnesota On July 30, 2018 Approval signatures are on file with the University of New Hampshire Graduate School.
    [Show full text]
  • Kiwifruit, a Botany, Chemical and Sensory Approach a Review
    Advances in Plants & Agriculture Research Review Article Open Access Kiwifruit, a botany, chemical and sensory approach a review Abstract Volume 8 Issue 6 - 2018 The kiwi is a fruit with a great agricultural, botanical, and economic interest. Teresa Pinto, Alice Vilela Originally from China, this species is currently widespread in practically all the Department of Biology and Environment, University of Trás-os- world, due to the high nutritional value of the fruits, excellent organoleptic qualities Montes and Alto Douro, Portugal besides therapeutic benefits in the health. The most common kiwifruit species grown commercially is Actinidia deliciosa even though many varieties of this fruit are Correspondence: T Pinto, University of Trás-os-Montes and produced by other cultivars or by another kind of plants, such as Actinidia chinensis Alto Douro, Biology and Environment Department, Centre and the Actinidia kolomikta or the Actinidia argute. Although there are many varieties for the Research and Technology of Agro-Environmental and in this species, the A. deliciosa Hayward cultivar is the most popular variety marketed Biological Sciences (CITAB), 5001 801 Vila Real, Portugal, commercially. Kiwifruits contain aromatic compounds able to attract consumers due Email to their palatability. The esters, ethyl butanoate and methyl benzoate and the aldehyde E-2-hexenal, were shown to increase “characteristic kiwifruit aroma and flavor”. All Received: July 04, 2018 | Published: November 17, 2018 these characteristics are appreciated by the kiwi-consumers. Several preservation techniques have now been used to augment kiwi shelf life, including cold storage, chemical dipping, modified atmosphere packaging and edible coatings, making it possible for the consumers to enjoin the fruit all the year.
    [Show full text]
  • Hardy Kiwi (Actinidia Arguta) Exposure: Full Sun to Part Shade
    Hardy kiwi (Actinidia arguta) Exposure: Full sun to part shade. Zones 5-7. Soil: Grows in well-drained soil. Prone to root rot, so avoid heavy soils. Useful Plants NURSERY Growth habits: A vigorous, climbing vine, hardy kiwis are low maintenance plants with beautiful foliage that is disease and insect resistant. Most female kiwi varieties require a male pollinator for fruit production. While the plants are quite hardy, it is best to plant them in a location protected from wind and late frost if possible. Kiwis produce large crops (up to 100 pounds per plant) of grape sized, smooth skinned green to red fruit similar in flavor to fuzzy kiwis. Plants flower in late May. Landscape uses: Hardy kiwis are beautiful vines suitable for many landscape uses. Place hardy kiwis on well constructed arbors, fences or high trellises capable of holding the heavy fruit yields. Well suited for home or commercial vineyards in our bioregion. We don’t recommend letting kiwis climb a tree because their weight could damage the tree, not provide enough sun to fruit well, and put any fruit out of reach. Edible/Medicinal properties: Hardy kiwi fruit is an absolutely delicious, nutrient dense fruit that is loaded with vitamin C and is high in other vitamins and minerals, especially folate and potassium. Hardy kiwi fruit is high in anti-oxidant effectiveness, pectin, and fiber. It is great for fresh eating, mixing with other seasonal fresh fruits, fruit pies, as well as being suitable for drying. Pollination: Most female kiwis require a male to fruit, and are quite fussy about which male.
    [Show full text]
  • The Nutritional and Health Attributes of Kiwifruit: a Review
    European Journal of Nutrition https://doi.org/10.1007/s00394-018-1627-z REVIEW The nutritional and health attributes of kiwifruit: a review David P. Richardson1 · Juliet Ansell2 · Lynley N. Drummond3 Received: 10 August 2017 / Accepted: 27 January 2018 © The Author(s) 2018. This article is an open access publication Abstract Purpose To describe the nutritional and health attributes of kiwifruit and the benefits relating to improved nutritional status, digestive, immune and metabolic health. The review includes a brief history of green and gold varieties of kiwifruit from an ornamental curiosity from China in the 19th century to a crop of international economic importance in the 21st century; comparative data on their nutritional composition, particularly the high and distinctive amount of vitamin C; and an update on the latest available scientific evidence from well-designed and executed human studies on the multiple beneficial physi- ological effects. Of particular interest are the digestive benefits for healthy individuals as well as for those with constipation and other gastro- intestinal disorders, including symptoms of irritable bowel syndrome. The mechanisms of action behind the gastrointestinal effects, such as changes in faecal (stool) consistency, decrease in transit time and reduction of abdominal discomfort, relate to the water retention capacity of kiwifruit fibre, favourable changes in the human colonic microbial community and primary metabolites, as well as the naturally present proteolytic enzyme actinidin, which aids protein digestion both in the stomach and the small intestine. The effects of kiwifruit on metabolic markers of cardiovascular disease and diabetes are also inves- tigated, including studies on glucose and insulin balance, bodyweight maintenance and energy homeostasis.
    [Show full text]
  • A Consensus Phylogenomic Approach Highlights Paleopolyploid and Rapid Radiation in the History of Ericales
    RESEARCH ARTICLE A consensus phylogenomic approach highlights paleopolyploid and rapid radiation in the history of Ericales Drew A. Larson1,4 , Joseph F. Walker2 , Oscar M. Vargas3 , and Stephen A. Smith1 Manuscript received 8 December 2019; revision accepted 12 February PREMISE: Large genomic data sets offer the promise of resolving historically recalcitrant 2020. species relationships. However, different methodologies can yield conflicting results, 1 Department of Ecology & Evolutionary Biology, University of especially when clades have experienced ancient, rapid diversification. Here, we analyzed Michigan, Ann Arbor, MI 48109, USA the ancient radiation of Ericales and explored sources of uncertainty related to species tree 2 Sainsbury Laboratory (SLCU), University of Cambridge, Cambridge, inference, conflicting gene tree signal, and the inferred placement of gene and genome CB2 1LR, UK duplications. 3 Department of Ecology & Evolutionary Biology, University of California, Santa Cruz, CA 95060, USA METHODS: We used a hierarchical clustering approach, with tree-based homology and 4Author for correspondence (e-mail: [email protected]) orthology detection, to generate six filtered phylogenomic matrices consisting of data Citation: Larson, D. A., J. F. Walker, O. M. Vargas, and S. A. Smith. from 97 transcriptomes and genomes. Support for species relationships was inferred 2020. A consensus phylogenomic approach highlights paleopolyploid from multiple lines of evidence including shared gene duplications, gene tree conflict, and rapid radiation
    [Show full text]
  • Combining Data in a Bayesian Framework
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by RERO DOC Digital Library Published in Molecular Phylogenetics and Evolution 31, issue 2, 711-729, 2004 1 which should be used for any reference to this work Conflicting phylogenies of balsaminoid families and the polytomy in Ericales: combining data in a Bayesian framework K. Geuten,a,* E. Smets,a P. Schols,a Y.-M. Yuan,b S. Janssens,a P. Kupfer,€ b and N. Pycka a Laboratory of Plant Systematics, Institute of Botany and Microbiology, K.U.Leuven, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium b Institut de Botanique, Universite de Neucha^tel, Neucha^tel, Switzerland Abstract The balsaminoid Ericales, namely Balsaminaceae, Marcgraviaceae, Tetrameristaceae, and Pellicieraceae have been confidently placed at the base of Ericales, but the relations among these families have been resolved differently in recent analyses. Sister to this basal group is a large polytomy comprising all other families of Ericales, which is associated with short internodes. Because there are more than 13 kb of sequences for a large sampling of representatives, a thorough examination of the available data with novel methods seemed in place. Because of its computational speed, Bayesian phylogenetics allows for the use of parameter-rich models that can accommodate differences in the evolutionary process between partitions in a simultaneous analysis. In addition, there are recently proposed Bayesian strategies of assessing incongruence between partitions. We have applied these methods to the current problems in Ericales phylogeny, taking into account reported pitfalls in Bayesian analysis such as model selection uncertainty.
    [Show full text]