|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Biosynthetic labeling with 3-O-propargylcaffeyl alcohol reveals in vivo cell-specific patterned lignification in loquat fruits during development and postharvest storage显示文摘Lignification is a major cell wall modification that often results in the formation of sophisticated subcellular patterns during plant development or in response to environmental stresses.Precise localization of the spatiotemporal deposition of lignin is of great importance for revealing the lignification regulatory mechanism of individual cells.In loquat fruits,lignification typically increases the flesh lignin content and firmness,reducing their edibility and processing quality.However,the precise localization of the spatiotemporal active zones of lignification inside loquat fruit flesh remains poorly understood,and little is known about the contribution of patterned lignification to cell wall structure dynamics and the subsequent fruit-quality deterioration.Here,we performed an emerging bioorthogonal chemistry imaging technique to trace the in vivo patterned lignification dynamics in cells of loquat fruit flesh during development and storage.In developing fruits,lignified cells(LCs)and vascular bundles(VBs)were the zones of active lignification,and ring-like LCs deposited lignin at both the inner wall layer and the outer periphery sides.The domino effect of the generation of LCs was preliminarily visualized.In mature fruits,the newly formed lignin in the flesh of fruits during storage was specifically deposited in the corners and middle lamellae of parenchyma cells surrounding the VBs,resulting in the development of a reticular structure.Based on the findings,distinct spatiotemporal patterned lignification modes for different flesh cells in loquat fruits were proposed.These findings provide loquat lignification dynamics together with spatiotemporal data that can improve our understanding of the lignification process in planta. | Nan Zhu Chenning Zhao Yuqing Wei Chongde Sun Di Wu Kunsong Chen | 2021 | Horticulture Research2021，8，1： | 2 |
| 2 | Contents and antioxidant capacity of limonin and nornilinin different tissues of citrus fruit of four eultivars during fruit growth and maturation显示文摘 | SUN Chongde CHEN Kunsong CHEN Yang | 2005 | Food Chemistry2005，93，4： | 1 |
| 3 | Contents and antioxidant capacity of limonin and nomilin in dif- ferent tissues of citrus fruit of four cuhivars during fruit growth and maturation 显示文摘 | ChongDe Sun KunSong Chen Yang Chen | 2005 | Food Chemistry2005，93，4： | 1 |
| 4 | [Corrigendum] Cidan inhibits liver cancer cell growth by reducing COX-2and VEGF expression and cell cycle arrest显示文摘 | Nan Li Donghai Zheng Jie Xue Weixing Guo Jie Shi Juxian Sun Chongde Lu Weida Zheng Mengchao Wu Shuqun Cheng | 2015 | Experimental and Therapeutic Medicine2015，，4： | 1 |
| 5 | Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation显示文摘 | SUN Chongde CHEN Kunsong CHEN Yang | 2005 | Food Chemistry2005，93，4： | 1 |
| 6 | Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four eultivars during fruit growth and maturation显示文摘 | Sun Chongde Chen Kunsong Chen Yang | 2005 | Food Chem2005，93，4： | 1 |
| 7 | Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four eultivars during fruit growth and maturation显示文摘 | ChongDe Sun KunSong Chen Yang Chen | 2005 | Food Chemistry2005，93，4： | 1 |
| 8 | Purification of naringin and neo- hesperidin from Huyou (Citrus changshanensis)fruit and their effects on glucose consumption in human HepG2 cells 显示文摘 | Jiukai Zhang Chongde Sun | 2012 | FOOD CHEM2012，135，3： | 1 |
| 9 | Contents andantioxidant capacity of limonin and nomilin in different tissues of citrusfruit of four cultivars during fruit growth and maturation显示文摘 | SUN Chongde CHEN Kunsong CHEN Yang | 2005 | FoodChemistry2005，93，4： | 1 |
| 10 | Purificationand anti-tumor activity of cyanidin-3-O-glucoside from Chinesebayberry fruit显示文摘 | SUN Chongde ZHENG Yixiong CHEN Qingjun | 2012 | Food Chemistry2012，131，4： | 1 |
| 11 | Genome-wide analysis of cytochrome P450 genes in Citrus clementina and characterization of a CYP gene encoding f lavonoid 3′-hydroxylase显示文摘Cytochrome P450s(CYPs)are the largest family of enzymes in plant and play multifarious roles in development and defense but the available information about the CYP superfamily in citrus is very limited.Here we provide a comprehensive genome-wide analysis of the CYP superfamily in Citrus clementina genome,identifying 301 CYP genes grouped into ten clans and 49 families.The characteristics of both gene structures and motif compositions strongly supported the reliability of the phylogenetic relationship.Duplication analysis indicated that tandem duplication was the major driving force of expansion for this superfamily.Promoter analysis revealed numerous cis-acting elements related to various responsiveness.RNA-seq data elucidated their expression patterns in citrus fruit peel both during development and in response to UV-B.Furthermore,we characterize a UV-B-induced CYP gene(Ciclev10019637m,designated CitF3′H)as a f lavonoid 3-hydroxylase for the first time.CitF3 H catalyzed numerous f lavonoids and favored naringenin in yeast assays.Virusinduced silencing of CitF3′ H in citrus seedlings significantly reduced the levels of 3′-hydroxylated f lavonoids and their derivatives.These results together with the endoplasmic reticulum-localization of CitF3 H in plant suggest that this enzyme is responsible for the biosynthesis of 3-hydroxylated f lavonoids in citrus.Taken together,our findings provide extensive information about the CYP superfamily in citrus and contribute to further functional verification. | Xiaojuan Liu Qin Gong Chenning Zhao Dengliang Wang Xianming Ye Guixia Zheng Yue Wang Jinping Cao Chongde Sun | 2023 | Horticulture Research2023，10，2： | 1 |
| 12 | Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation 显示文摘 | ChongDe Sun KunSong Chen Yang Chen | 2005 | Food Chemistry2005，93，4： | 1 |
| 13 | Bioaotive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species显示文摘 | ABEYSINGHE D C LI Xian SUN Chongde | | 0，，01： | 1 |
| 14 | Expression of expansin genes during postharvest lignification and softening of Luoyangqing and Baisha loquat fruit under different storage conditions显示文摘 | Yang Shaolan Sun Chongde Wang Ping | 2008 | Postharvest Biology and Technology2008，49，1： | 1 |
| 15 | Purification and anti-tumour activity of cyanidin-3- O -glucoside from Chinese bayberry fruit显示文摘 | Chongde Sun Yixiong Zheng Qingjun Chen Xianglian Tang Ming Jiang Jiukai Zhang Xian Li Kunsong Chen | 2011 | Food Chemistry2011，，4： | 1 |
| 16 | Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation显示文摘 | ChongDe Sun KunSong Chen Yang Chen | 2005 | Food Chemistry2005，93，4： | 1 |
| 17 | Flavonoids, phenolics, and antioxidant capacity in the flower of Eriobotrya japonica Lindl 显示文摘 | Chunhua Zhou Chongde Sun Kunsong Chen | 2011 | International Journal of Molecular Sciences2011，12，： | 1 |
| 18 | Flavonoids, phenolics, and antioxidant capacity in the flower of Eriobotrya japonica Lindl 显示文摘 | Chunhua Zhou Chongde Sun Kunsong Chen | 2011 | Int J Mol Sci2011，12，5： | 1 |
| 19 | Carotenoids in white-and red-fleshed loquat fruits显示文摘 | ZHOU Chunhua XU Changjie SUN Chongde | | 0，，： | 1 |
| 20 | Effects of fruit bagging on the physiochemical changes of grapefruit(Citrus paradisi)显示文摘Fruit bagging is a commonly used cultivation measure to protect citrus fruit from insects and adverse environments.The present study aimed to comprehensively investigate the effects of bagging on the physiochemical characteristics of grapefruit.The grapefruit were bagged at approximately 110–120 d after anthesis with a one-layer kraft paper bag with black coating inside(SL),a double-layer kraft paper bag with one black paper as the inner layer(DL),and a three-layer kraft paper bag with two black papers as inner layers(TL),respectively.Ultra performance liquid chromatography-high resolution mass spectrometry(UPLC-HRMS)technique was used to identify a total of 19 flavonoids,2 phenylpropanoids,9 coumarins,and 5 limonoids.By using UPLC,50 carotenoids were identified.Gas chromatography–mass spectrometry was used to identify 3 soluble sugars,3 organic acids,and 11 amino acids.In the quantitated components in the peel(albedo and flavedo),the chlorophylls and the carotenoids components(such as luteoxanthin,violaxanthin,9-cis-violaxanthin,xanthophyll,zeaxanthin andβ-carotene)were significantly downregulated by bagging,causing the surface color of bagged fruit to turn yellow earlier but paler than that of the unbagged control,particularly in the three-layer kraft bag treatment.Unlike the peel,the color and the carotenoid content of the juice sacs were less affected.The physiochem-ical compounds other than pigments,including soluble sugars,organic acids,amino acids,flavonoids,coumarins and limonoids,were minimally affected by bagging treatments.Our results indicated that bagging at approximately 110–120 d after anthesis exerted influence mainly on peel color,but less on sugars,acids,amino acids,flavonoids,limonoids and coumarins of grapefruit. | Anze Jiang Lizhen Zheng Dengliang Wang Chen Kang Jue Wu Peilin Fang Jinping Cao Chongde Sun | 2022 | Food Quality and Safety2022，6，4： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员