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Adaptive Radiations: from Field to Genomic Studies
Adaptive radiations: From field to genomic studies Scott A. Hodges and Nathan J. Derieg1 Department of Ecology, Evolution, and Marine Biology, University of California, Santa Barbara, CA 93106 Adaptive radiations were central to Darwin’s formation of his phenotype–environment correlation, (iii) trait utility, and (iv) theory of natural selection, and today they are still the centerpiece rapid speciation. Monophyly and rapid speciation for many of for many studies of adaptation and speciation. Here, we review the the classic examples of adaptive radiation have been established advantages of adaptive radiations, especially recent ones, for by using molecular techniques [e.g., cichlids (4), Galapagos detecting evolutionary trends and the genetic dissection of adap- finches (5, 6), and Hawaiian silverswords (7)]. Ecological and tive traits. We focus on Aquilegia as a primary example of these manipulative experiments are used to identify and test pheno- advantages and highlight progress in understanding the genetic type–environmental correlations and trait utility. Ultimately, basis of flower color. Phylogenetic analysis of Aquilegia indicates such studies have pointed to the link between divergent natural that flower color transitions proceed by changes in the types of selection and reproductive isolation and, thus, speciation (3). anthocyanin pigments produced or their complete loss. Biochem- Studies of adaptive radiations have exploded during the last 20 ical, crossing, and gene expression studies have provided a wealth years. In a search of the ISI Web of Science with ‘‘adaptive of information about the genetic basis of these transitions in radiation’’ (limited to the subject area of evolutionary biology) Aquilegia. To obtain both enzymatic and regulatory candidate we found 80 articles published in 2008 compared with only 1 in genes for the entire flavonoid pathway, which produces antho- 1990. -
Specialty Sorghums for Gluten Free Foods
SPECIALTY SORGHUMS FOR HEALTHY FOODS Dr. LLOYD W. ROONEY, Professor and Faculty Fellow Dr. JOSEPH M. AWIKA, Research Associate Cereal Quality Lab, Soil & Crop Sciences Dept. Texas A&M University 2474 TAMUS College Station, Texas 77843-2474 1 I. INTRODUCTION Sorghum is a major crop used for food, feed and industrial purposes worldwide. In the Western Hemisphere it is mainly used as a livestock feed and has not been considered a significant ingredient in foods. With over 40,000 accessions in the world collection, tremendous diversity exists in sorghum in both composition and processing properties. The kernel varies in size, shape, color, density, hardness, composition, processing properties, taste and texture and nutritional value. This chapter reviews information on new food sorghums and other special sorghums with unique properties that could be used in producing a wide variety of food products for specialty markets and health foods. The paper will emphasize white food sorghum hybrids and special tannin and black sorghums with high levels of phytochemicals. These special sorghum varieties are an excellent source of nutraceuticals that can compete effectively with fruits and vegetable sources. In addition, we will indicate other opportunities for producing healthy foods from sorghum. A. Sorghum production Sorghum is the fifth most important cereal crop grown in the world. It is a major food grain in Africa and parts of India and China. In 2003, 42.1 million hectares of sorghum were harvested worldwide, with a total production of 54.7 million metric tons. United States, India, and Nigeria are the largest producers of sorghum representing approximately 19.2%, 14.5%, and 14.5% of the total world production, respectively, in 2003. -
Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention
biomedicines Review Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention 1,2, , 2,3, 4,5 3 Zorit, a Diaconeasa * y , Ioana S, tirbu y, Jianbo Xiao , Nicolae Leopold , Zayde Ayvaz 6 , Corina Danciu 7, Huseyin Ayvaz 8 , Andreea Stanilˇ aˇ 1,2,Madˇ alinaˇ Nistor 1,2 and Carmen Socaciu 1,2 1 Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; [email protected] (A.S.); [email protected] (M.N.); [email protected] (C.S.) 2 Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănă¸stur3-5, 400372 Cluj-Napoca, Romania; [email protected] 3 Faculty of Physics, Babes, -Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania; [email protected] 4 Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau 999078, China; [email protected] 5 International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China 6 Faculty of Marine Science and Technology, Department of Marine Technology Engineering, Canakkale Onsekiz Mart University, 17100 Canakkale, Turkey; [email protected] 7 Victor Babes University of Medicine and Pharmacy, Department of Pharmacognosy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania; [email protected] 8 Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey; [email protected] * Correspondence: [email protected]; Tel.: +40-751-033-871 These authors contributed equally to this work. y Received: 31 July 2020; Accepted: 25 August 2020; Published: 9 September 2020 Abstract: Until today, numerous studies evaluated the topic of anthocyanins and various types of cancer, regarding the anthocyanins’ preventative and inhibitory effects, underlying molecular mechanisms, and such. -
Phenolic Compounds in Cereal Grains and Their Health Benefits
and antioxidant activity are reported in the Phenolic Compounds in Cereal literature. Unfortunately, it is difficult to make comparisons of phenol and anti- Grains and Their Health Benefits oxidant activity levels in cereals since different methods have been used. The ➤ Whole grain cereals are a good source of phenolics. purpose of this article is to give an overview ➤ Black sorghums contain high levels of the unique 3-deoxyanthocyanidins. of phenolic compounds reported in whole ➤ Oats are the only source of avenanthramides. grain cereals and to compare their phenol and antioxidant activity levels. ➤ Among cereal grains, tannin sorghum and black rice contain the highest antioxidant activity in vitro. Phenolic Acids Phenolic acids are derivatives of benzoic and cinnamic acids (Fig. 1) and are present in all cereals (Table I). There are two Most of the literature on plant phenolics classes of phenolic acids: hydroxybenzoic L. DYKES AND L. W. ROONEY focuses mainly on those in fruits, acids and hydroxycinnamic acids. Hy- TEXAS A&M UNIVERSITY vegetables, wines, and teas (33,50,53,58, droxybenzoic acids include gallic, p- College Station, TX 74). However, many phenolic compounds hydroxybenzoic, vanillic, syringic, and in fruits and vegetables (i.e., phenolic acids protocatechuic acids. The hydroxycinna- esearch has shown that whole grain and flavonoids) are also reported in cereals. mic acids have a C6-C3 structure and Rconsumption helps lower the risk of The different species of grains have a great include coumaric, caffeic, ferulic, and cardiovascular disease, ischemic stroke, deal of diversity in their germplasm sinapic acids. The phenolic acids reported type II diabetes, metabolic syndrome, and resources, which can be exploited. -
Naturally Occurring Anthocyanin, Structure, Functions And
iochemis t B try n & la P P h f y o s l i Journal of o a l n o r g Pervaiz et al., J Plant Biochem Physiol 2017, 5:2 u y o J DOI: 10.4172/2329-9029.1000187 ISSN: 2329-9029 Plant Biochemistry & Physiology Review Article Open Access Naturally Occurring Anthocyanin, Structure, Functions and Biosynthetic Pathway in Fruit Plants Tariq Pervaiz1,2, Jiu Songtao1, Faezeh Faghihi3, Muhammad Salman Haider1 and Jinggui Fang1* 1Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, PR China 2Department of Agriculture and Food Technology, Karakoram International University Gilgit, Pakistan 3Cellular and Molecular Research Center, Iran University of Medical Sciences, Tehran, Iran *Corresponding author: Jinggui Fang, Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, PR China, E-mail: [email protected] Received Date: April 25, 2017; Accepted Date: April 29, 2017; Published Date: May 06, 2017 Copyright: © 2017 Pervaiz T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Anthocyanins are naturally occurring compounds, member of the flavonoid groups of photochemical, involved in defense against the damaging effects of UV irradiation in plants and protect from many oxidants. The anthocyanins, group of pigments are relatively small and diverse flavonoid family in nature, and responsible for the attractive colors, red and purple to blue in many plants. Presence of pigments in flowers and fruits seems to provide attraction for pollination and aiding seed distribution, it also provides antiviral and antimicrobial activities, however their occurrence in the vacuoles remains ambiguous. -
Plant Secondary Metabolites: an Opportunity for Circular Economy
molecules Review Plant Secondary Metabolites: An Opportunity for Circular Economy Ilaria Chiocchio , Manuela Mandrone * , Paola Tomasi, Lorenzo Marincich and Ferruccio Poli Department of Pharmacy and Biotechnology, Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; [email protected] (I.C.); [email protected] (P.T.); [email protected] (L.M.); [email protected] (F.P.) * Correspondence: [email protected]; Tel.: +39-0512091294 Abstract: Moving toward a more sustainable development, a pivotal role is played by circular economy and a smarter waste management. Industrial wastes from plants offer a wide spectrum of possibilities for their valorization, still being enriched in high added-value molecules, such as secondary metabolites (SMs). The current review provides an overview of the most common SM classes (chemical structures, classification, biological activities) present in different plant waste/by- products and their potential use in various fields. A bibliographic survey was carried out, taking into account 99 research articles (from 2006 to 2020), summarizing all the information about waste type, its plant source, industrial sector of provenience, contained SMs, reported bioactivities, and proposals for its valorization. This survey highlighted that a great deal of the current publications are focused on the exploitation of plant wastes in human healthcare and food (including cosmetic, pharmaceutical, nutraceutical and food additives). However, as summarized in this review, plant SMs also possess an enormous potential for further uses. Accordingly, an increasing number of investigations on Citation: Chiocchio, I.; Mandrone, neglected plant matrices and their use in areas such as veterinary science or agriculture are expected, M.; Tomasi, P.; Marincich, L.; Poli, F. -
The Effect of Light Intensity on the Expression of Leucoanthocyanidin
G C A T T A C G G C A T genes Article The Effect of Light Intensity on the Expression of Leucoanthocyanidin Reductase in Grapevine Calluses and Analysis of Its Promoter Activity Jing Cheng 1,2, Keji Yu 1,2,3, Mingyue Zhang 4, Ying Shi 1,2 , Changqing Duan 1,2 and Jun Wang 1,2,* 1 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; [email protected] (J.C.); [email protected] (K.Y.); [email protected] (Y.S.); [email protected] (C.D.) 2 Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China 3 Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China 4 China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China; [email protected] * Correspondence: [email protected]; Tel.: +86-10-62738537 Received: 21 August 2020; Accepted: 29 September 2020; Published: 30 September 2020 Abstract: To investigate the effect of light intensity on flavonoid biosynthesis, grapevine calluses 2 1 2 1 were subjected to high light (HL, 250 µmol m− s− ) and dark (0 µmol m− s− ) in comparison 2 1 to 125 µmol m− s− under controlled conditions (NL). The alteration of flavonoid profiles was determined and was integrated with RNA sequencing (RNA-seq)-based transcriptional changes of the flavonoid pathway genes. Results revealed that dark conditions inhibited flavonoid biosynthesis. Increasing light intensity affected flavonoids differently—the concentrations of flavonols and anthocyanins as well as the expressions of corresponding genes were less affected, whereas flavan-3-ol concentrations were predominantly increased, which caused enhanced trans-flavan-3-ol concentrations. -
Molecular Progress in Research on Fruit Astringency
Molecules 2015, 20, 1434-1451; doi:10.3390/molecules20011434 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Review Molecular Progress in Research on Fruit Astringency Min He, Henglu Tian, Xiaowen Luo, Xiaohua Qi and Xuehao Chen * School of Horticulture and Plant Protection, Yangzhou University, 48 East Wenhui Road, Yangzhou 225009, Jiangsu, China; E-Mails: [email protected] (M.H.); [email protected] (H.T.); [email protected] (X.L.); [email protected] (X.Q.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +86-514-8797-1894; Fax: +86-514-8734-7537. Academic Editor: Derek J. McPhee Received: 3 November 2014 / Accepted: 8 January 2015 / Published: 15 January 2015 Abstract: Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms. Keywords: fruit astringency; tannin; biosynthesis pathway; regulation 1. Introduction Recently, the quality of fruits and vegetables has become increasingly important in people’s daily lives. Fruit quality can generally be divided into the following three components: the first is commercial quality, which includes the fruit’s outer appearance, fruit length and diameter; the second is fruit structural quality, for example, in terms of flesh thickness and cavity size; and the third is fruit sensory quality. -
Anthocyanin Pigments: Beyond Aesthetics
molecules Review Anthocyanin Pigments: Beyond Aesthetics , Bindhu Alappat * y and Jayaraj Alappat y Warde Academic Center, St. Xavier University, 3700 W 103rd St, Chicago, IL 60655, USA; [email protected] * Correspondence: [email protected] These authors contributed equally to this work. y Academic Editor: Pasquale Crupi Received: 29 September 2020; Accepted: 19 November 2020; Published: 24 November 2020 Abstract: Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms. Structurally, anthocyanins are anthocyanidins modified by sugars and acyl acids. Anthocyanin colors are susceptible to pH, light, temperatures, and metal ions. The stability of anthocyanins is controlled by various factors, including inter and intramolecular complexations. Chromatographic and spectrometric methods have been extensively used for the extraction, isolation, and identification of anthocyanins. Anthocyanins play a major role in the pharmaceutical; nutraceutical; and food coloring, flavoring, and preserving industries. Research in these areas has not satisfied the urge for natural and sustainable colors and supplemental products. The lability of anthocyanins under various formulated conditions is the primary reason for this delay. New gene editing technologies to modify anthocyanin structures in vivo and the structural modification of anthocyanin via semi-synthetic methods offer new opportunities in this area. This review focusses on the biogenetics of anthocyanins; their colors, structural modifications, and stability; their various applications in human health and welfare; and advances in the field. Keywords: anthocyanins; anthocyanidins; biogenetics; polyphenols; flavonoids; plant pigments; anthocyanin bioactivities 1. Introduction Anthocyanins are water soluble pigments that occur in most vascular plants. -
Potential Health Benefits of Plant Food-Derived Bioactive Components
foods Review Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview Mrinal Samtiya 1 , Rotimi E. Aluko 2 , Tejpal Dhewa 1,* and José Manuel Moreno-Rojas 3,* 1 Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana 123031, India; [email protected] 2 Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; [email protected] 3 Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004 Córdoba, Spain * Correspondence: [email protected] (T.D.); [email protected] (J.M.M.-R.) Abstract: Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, Citation: Samtiya, M.; Aluko, R.E.; vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms Dhewa, T.; Moreno-Rojas, J.M. -
Problems Encountered in Measuring the Leucoanthocyanin Content of Pears
AN ABSTRACT OF THE THESIS OF RENATA MAE URY for the M. S. in Foods and Nutrition (Name) (Degree) (Major) Date thesis is presented Q/zA/ 3-3L /9£V Title PROBLEMS ENCOUNTERED IN MEASURING THE LEUCO- ANTHOCYANIN CONTENT OF PEARS Abstract approved (Major professor) (T^ This study explored some of the difficulties involved in measur- ing the leucoanthocyanin content of Bartlett pears by a currently used method which involves extracting the leucoanthocyanin from the plant tissue, converting it to anthocyanidin and measuring the resulting pigment colorimetrically. Both the extraction and the conversion of leucoanthocyanin were investigated. (ethaholic) The effectiveness of five solvents, 70% acetone^ 95% ethanol, methanol, 40% aqueous acetone and 0. 1 N HCl in 40% aqueous acetone, was studied. Acetone extracted approximately 60% of the leucoantho- cyanin, ethanol extracted one-fourth and methanol extracted one- third. The conversion was studied by varying the normality of the de- veloper (HCl in n-butanol), the dispersing medium and the source of leucoanthocyanin (marc, slurry or synthetic leucocyanidin). The conversion appeared to be dependent on interrelations among all three of these factors. For developing the anthocyanidin from marc previously extracted with ethanol, a combination of a dispersing medium of 70% acetone and a normality of 0. 6 was better than ethanol and a normality of either 0. 025 or 0. 6. Seventy percent acetone and 0. 025 N gave the small- est conversion. For developing the anthocyanidin from the slurries, 0. 025 N HC1 in n-butanol was used, as browning occurred due to phlobaphene formation with higher normalities. This normality plus a dispersing medium of 70% acetone gave greater yields of anthocyani- din than did ethanol, methanol or aqueous acetone and 0. -
Bravo 1998 Polyphenols Chemistry.Pdf
Lead Review Article November 1998: 31 7-333 Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance Laura Bravo, Ph.D. Polyphenols constitute one of the most numer- fore, have been studied for taxonomic purposes or to de- ous and ubiquitous groups of plant metabolites termine adulteration of food products. Polyphenols have and are an integral pat? of both human and animal several industrial applications, such as in the production diets. Ranging from simple phenolic molecules to of paints, paper, and cosmetics, as tanning agents, and in highly polymerized compounds with molecular the food industry as additives (as natural colorants and weights of greater than 30,000 Da, the occurrence preservatives). In addition, some phenolic compounds, of this complex group of substances in plant foods the flavonoids, have applications as antibiotics and an- is extremely variable. Polyphenols traditionally have tidiarrheal, antiulcer, and anti-inflammatory agents, as well been considered antinutrients by animal nutruon- as in the treatment of diseases such as hypertension, vas- ists, because of the adverse effect of tannins, one cular fragility, allergies, hypercholesterolemia, and 0th- type of polyphenol, on protein digestibility. How- ever, recent interest in food phenolics has in- Polyphenolic compounds are ubiquitous in all plant creased greatly, owing to their antioxidant capac- ity (free radical scavenging and metal chelating organs and are, therefore, an integral part of the human activities) and their possible beneficial implications diet. Until recgntly, most of the nutritional interest in in human health, such as in the treatment and pre- polyphenolic compounds was in the deleterious effects vention of cancer, cardiovascular disease, and caused by the ability of certain polyphenols to bind and other pathologies.