Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales.

Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.

Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion.

The development and manufacture of high-quality starch are a new research focus in food science. Here, transglutaminase was used in the wet processing of glutinous rice flour to prepare customized sweet dumplings. Transglutaminase (0.2 %) lowered protein loss in wet processing and reduced the crystallinity and viscosity of glutinous rice flour. Moreover, it lowered the cracking and cooking loss of sweet dumplings after freeze-thaw cycles, and produced sweet dumplings with reduced hardness and viscosity, making them more suitable for people with swallowing difficulties. Additionally, in sweet dumplings with 0.2 % transglutaminase, the encapsulation of starch granules by the protein slowed down the digestion and reduced the final hydrolysis rate, which are beneficial for people with weight and glycemic control issues. In conclusion, this study contributes to the production of tasty, customized sweet dumplings.

Obtaining and characterization of natural extracts from mango (Mangifera Indica) peel and its effect on the rheological behavior in new mango kernel starch hydrogels.

Hydrogels based on natural polymers have aroused interest from the scientific community. The aim of this investigation was to obtain natural extracts from mango peels and to evaluate their addition (1, 3, and 5%) on the rheological behavior of mango starch hydrogels. The total phenolic content, antioxidant activities, and phenolic acid profile of the natural extracts were evaluated. The viscoelastic and thixotropic behavior of hydrogels with the addition of natural extracts was evaluated. The total phenol content and antioxidant activity of the extracts increased significantly (p<0.05) with the variation of the ethanol-water ratio; the phenolic acid profile showed the contain of p-coumaric, ellagic, ferulic, chlorogenic acids, epicatechein, catechin, querecetin, and mangiferin. The viscoelastic behavior of the hydrogels showed that the storage modulus G' is larger than the loss modulus G'' indicating a viscoelastic solid behavior. The addition of extract improved the thermal stability of the hydrogels. 1% of the extracts increase viscoelastic and thixotropic properties, while concentrations of 3 to 5% decreased. The recovery percentage (%Re) decreases at concentrations from 0% to 1% of natural extracts, however, at concentrations from 3% to 5% increased.

Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment.

This study aimed to investigate the textural changes of cooked germinated brown rice (GBR) during freeze-thaw treatment and propose a strategy for enhancing its texture using magnetic field (MF). Seven freeze-thaw cycles exhibited more pronounced effects compared to 7 days of freezing, resulting in increases in GBR hardness by 85.59 %-164.36 % and decreases in stickiness by 10.34 %-43.55 %. Water loss, structural damage of GBR flour, and starch retrogradation contributed to the deterioration of texture. MF mitigated these effects by inhibiting the transformation of bound water into free water, reducing water loss by 0.39 %-0.57 %, and shortening the phase transition period by 2.0-21.5 min, thereby diminishing structural damage to GBR flour and hindering starch retrogradation. Following MF treatment (5 mT), GBR hardness decreased by 21.00 %, while stickiness increased by 45.71 %. This study elucidates the mechanisms through which MF enhances the texture, offering theoretical insights for the industrial production of high-quality frozen rice products.

Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice.

Effects of varying degree of milling (DOM) (0-22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored. As the DOM increased, bran degree, protein, lipid, dietary fiber, amylose, mineral elements, and color parameters (a* and b* values) of milled rice decreased while starch and L* value increased. Microscopic fluorescence images showed that the pericarp, combined seed coat-nucellus layer, and aleurone layer were removed in rice processed at DOM of 6.6%, 9.2%, and 15.4%, respectively. The pasting properties, thermal properties, and palatability of rice increased as the DOM increased. Principal component and correlation analysis indicated that excessive milling lead to a decline in nutritional value of rice with limited impact on enhancing palatability. Notably, when parts of aleurone cell wall were retained, rice samples exhibited high cooking and sensory properties. It serves as a potential guide to the production of moderately milled rice.

Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase.

To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm3), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.

Green synthesis of silver, starch, and zinc oxide mediated nanoparticles with probiotics and plant extracts, their characterization and anti-bacterial activity.

Nanotechnology has various applications in all branches of science, including engineering, medicine, pharmacy, and other related fields. Conventional techniques, such as the chemical reduction approach, which produces nanoparticles (NPs) using various hazardous chemicals, offer several health risks due to their toxicity and raise serious environmental concerns. In contrast, other techniques are expensive and need a lot of energy. More than 70 % of pathogenic bacterial strains have developed resistance to at least one class of antibiotics, leading to an increase in life-threatening bacterial infections that pose a significant health risk. However, the creation of NPs by biogenic synthesis is risk-free for the environment and clean enough for biological use. This study was aimed at synthesis of novel Moringa oleifera mediated starch capped silver-zinc NPs and green synthesis of ZnO nanoparticles from Aloe vera, papaya, and Lactobacillus plantarum. Antimicrobial activity of both NPs was tested against Gram-negative antibiotic-resistant bacteria Pseudomonas aeruginosa, Gram-positive bacteria Staphylococcus aureus (ATCC 6538), and two foodborne pathogens Listeria monocytogenes and Campylobacter jejuni. Ultraviolet-visible spectroscopy, Fourier Transform Infrared Spectroscopy, and Scanning Electron Microscopy were used for characterization. Majority of the research studies stress the flexibility, repeatability, and desirable features of the metals, polymers, and plant components employed in the production of biomedical nanoparticles. Such an intuitive approach provides several advantages, particularly a reasonable total expense, compliance with healthcare and pharmaceutical implementations, and the ability to produce massive volumes for industrial use. The novelty of the presented work lies in the unusual combination of silver, starch, and zinc oxide nanoparticles using Moringa oleifera, which is an eco-friendly alternative to chemical-based methods. This research exhibits the formation of well-defined nanoparticles with strong antibacterial activity against a wide range of pathogens, giving us insights into their potential applications in various biomedical fields.

Taste Masking Study of Orally Disintegrating Film (ODF) Formulations Containing Memantine Hydrochloride.

Geriatric patients have difficulty to comply to their medication regimen due to complicated medication administration schedule, dysphagia, reduced ability to swallow tablets and dementia. This is particularly more challenging among the Alzheimer Disease's patients. Therefore, a model drug, memantine hydrochloride has been formulated into an orally disintegrating film (ODF) for easier consumption. However, bitter taste of memantine hydrochloride needs to be solved first if the drug is formulated into an ODF. The objective of this study is to taste mask memantine hydrochloride ODF and conduct a palatability study to evaluate the palatability of the dosage form. Memantine hydrochloride ODF was prepared using solvent casting method followed by freeze drying. The polymeric base consisted of Guar gum, PEG 400 and wheat starch in solvent water, with varying amounts of Aspartame or Acesulfame K for taste masking. The freeze-dried memantine hydrochloride ODFs were evaluated for tensile strength, in-vitro disintegration time, average thickness, dissolution, memantine hydrochloride content, and palatability. Formulation M7 was selected as the best taste masked formulation. Aspartame 30 mg is sufficient to cover the bitter taste of memantine hydrochloride in ODF form. A taste masked memantine hydrochloride ODF of dimensions 20 x 20 mm containing 30mg of aspartame was successfully developed. This formulation has average values for tensile strength 0.03 (0.01) kPa, folding endurance 351.92 (4.82) flips, thickness 0.94 (0.02) mm, and disintegration time 34.15 (2.16) seconds.

Comparison of Oven Dried and Freeze Dried Orally Disintegrating Film (ODF) Formulations Containing Memantine Hydrochloride.

Non-compliance is a serious healthcare issue. It contributes to waste of medication, deterioration of patient's quality of life and increase in healthcare cost. It is challenging to ensure Alzheimer's disease patients to comply to their medication daily. Hence, patient friendly and innovative dosage form is required to overcome the challenges. Orally disintegrating film (ODF) is proposed as solution to non-compliance. The objective of this research was to compare oven drying and freeze drying process on the physical properties of memantine hydrochloride ODF. A central composite design was used. The factors considered were concentration of Guar Gum (0.5-1.84g), concentration of wheat starch (0.5-1.84g) and concentration of PEG 400 (0.5-1.84g). A total of 20 formulations for each drying method were prepared. The ODFs produced were then characterized using uniformity of thickness tensile strength, folding endurance, disintegration time test. The optimum formulation was selected and incorporated with memantine hydrochloride. A flexible Memantine hydrochloride ODF formulation with fast disintegration time, sufficient mechanical strength and stable over a period of six months was successfully developed. The optimum formulation has 1.50 g guar gum, 1.50 g starch and 1.50 g of PEG 400. Freeze dried films are preferred as these films are more flexible and porous that lead to faster disintegration time. The findings suggest that memantine hydrochloride ODF has the potential as an alternative dosage form in treating Alzheimer's disease.

Modulation of the Arabidopsis Starch Metabolic Network by the Cytosolic Acetyl-CoA Pathway in the Context of the Diurnal Illumination Cycle.

The starch metabolic network was investigated in relation to other metabolic processes by examining a mutant with altered single-gene expression of ATP citrate lyase (ACL), an enzyme responsible for generating cytosolic acetyl-CoA pool from citrate. Previous research has shown that transgenic antisense plants with reduced ACL activity accumulate abnormally enlarged starch granules. In this study, we explored the underlying molecular mechanisms linking cytosolic acetyl-CoA generation and starch metabolism under short-day photoperiods. We performed transcriptome and quantification of starch accumulation in the leaves of wild-type and antisense seedlings with reduced ACL activity. The antisense-ACLA mutant accumulated more starch than the wild type under short-day conditions. Zymogram analyses were conducted to compare the activities of starch-metabolizing enzymes with transcriptomic changes in the seedling. Differential expression between wild-type and antisense-ACLA plants was detected in genes implicated in starch and acetyl-CoA metabolism, and cell wall metabolism. These analyses revealed a strong correlation between the transcript levels of genes responsible for starch synthesis and degradation, reflecting coordinated regulation at the transcriptomic level. Furthermore, our data provide novel insights into the regulatory links between cytosolic acetyl-CoA metabolism and starch metabolic pathways.

Investigation of γ-polyglutamic acid production via asynchronous saccharification and fermentation of raw corn starch.

Starch, a crucial raw material, has been extensively investigated for biotechnological applications. However, its application in γ-polyglutamic acid (γ-PGA) production remains unexplored. Based on γ-PGA output of Bacillus subtilis SCP010-1, a novel asynchronous saccharification and fermentation process for γ-PGA synthesis was implemented. The results revealed that a starch concentration of 20%, α-amylase dosage of 75 U/g, liquefaction temperature of 72℃, and γ-PGA yield of 36.31 g/L was achieved. At a glucoamylase dosage of 100 U/g, saccharification 38 h at 60℃, the yield of γ-PGA increased to 48.88 g/L. The contents of total sugar, glucose, maltose and oligosaccharide in saccharified liquid were determined. Through batch fermentation of saccharified liquid in fermentor, the γ-PGA output was elevated to 116.08 g/L. This study can offer a potential cost reduction of 40%, which can be a promising advancement in industrial γ-PGA production. Moreover, our approach can be applied in other starch-based fermentation industries.

Regulation of exogenous sugars on the biosynthesis of key secondary metabolites in Cyclocarya paliurus.

The biosynthesis and accumulation of secondary metabolites play a vital role in determining the quality of medicinal plants, with carbohydrate metabolism often influencing secondary metabolism. To understand the potential regulatory mechanism, exogenous sugars (sucrose, glucose/fructose) were applied to the leaves of Cyclocarya paliurus, a highly valued and multiple function tree species. The results showed that exogenous sugars enhanced the accumulation of soluble sugar and starch while increasing the enzyme activity related to carbohydrate metabolism. In addition, the plant height was increased by a mixture of exogenous mixed sugars, the addition of sucrose promoted the net photosynthetic rate, while all types of exogenous sugars facilitated the accumulation of flavonoids and terpenoids. Based on weighted gene co-expression network analysis (WGCNA), two key gene modules and four candidate transcription factors (TFs) related to carbohydrate metabolism and secondary metabolite biosynthesis were identified. A correlation analysis between transcriptome and metabolome data showed that exogenous sugar up-regulated the expression of key structural genes in the flavonoid and terpenoid biosynthetic pathway. The expression levels of the four candidate TFs, TIFY 10A, WRKY 7, EIL 3 and RF2a, were induced by exogenous sugar and were strongly correlated with the key structural genes, which enhanced the synthesis of specific secondary metabolites and some plant hormone signal pathways. Our results provide a comprehensive understanding of key factors in the quality formation of medicinal plants and a potential approach to improve the quality.

Physiological and gene expression response mechanisms of dehydration process in Cinnamomum cassia (L.) J. Presl seeds.

BACKGROUND: A critical factor in the storability of recalcitrant seeds is their moisture content (MC), but its effect on the viability of Cinnamomum cassia (L.) J. Presl (C. cassia) seeds is not fully understood. METHODS AND RESULTS: Measured the germination rate, starch and soluble sugar content, and transcriptome of 8 seed samples with different MC obtained by low-temperature drying method. It was found that the germination rate was significantly negatively correlated with MC. The lethal MC was around 15.6%. During the dehydration process, there was a significant increase in the content of soluble sugars and starch. Transcriptome analysis was performed on CK, W3, W6 showed a total of 62.78 Gb of clean data. Among the 30,228 Unigenes, 28,195 were successfully annotated. In the three comparative groups (CK and W3, CK and W6, W3 and W6), 6,842, 7,640, and 11,628 differentially expressed genes (DEGs) were obtained, respectively. These DEGs were found to be involved in a variety of metabolic pathways, including carbon metabolism, amino acid biosynthesis, starch and sucrose metabolism, glycolysis/gluconeogenesis, and nucleotide and amino sugar metabolism. A total of 1,416 common genes were identified among all three comparison groups. Furthermore, among all the DEGs, a total of 71 transcription factor families were identified, with the C2H2 transcription factor family having the highest number of genes. CONCLUSIONS: This ground-breaking study sheds light on the physiological response and gene expression profiles of C. cassia seeds after undergoing dehydration treatment, which will provide valuable insights for further research and understanding of this process.

Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies.

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.

How farming nurtured a gene.

Two studies show when-and how-a gene that helps us digest starchy foods proliferated in our genome.

Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice.

This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked rice were analyzed using multiple techniques to determine the impact of supplements on the rice quality, including its starch digestibility. All samples with added supplements showed an increase in surface firmness (0.77-0.95 kg·m/s2 (N)) and a decrease in thickness (2.23-2.35 mm) and surface adhesiveness (1.43-7.22 J/m3). Compared to the control group, two absorption peaks at 2856 and 1748 cm-1 and new signals at 1683 and 1435 cm-1 appeared in the Fourier transform infrared (FTIR) spectroscopy. Analysis of FTIR results revealed that the interaction force was mainly through noncovalent interactions. Moreover, adding supplements increased the resistant starch (RS) levels in all samples. Scanning electron microscopy (SEM) suggested that oil-enriched phases, proteins, and polyphenols could cause large agglomeration and loose gel structure. These results suggested the formation of amylose-guest molecule complexes, which may influence starch functionality. Our work could provide insight into the starch-supplement interactions and the key factors affecting starch digestibility.

Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits.

The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.

Variability of amylose content and its correlation with the paste properties of cassava starch.

The amylose content can significantly impact the diverse industrial applications of cassava starch. This study aimed to assess the variability of cassava germplasm concerning amylose content and other attributes pertinent to root quality, alongside its correlation with paste properties. Starch extracted from 281 genotypes, obtained in germplasm evaluation trials, was evaluated for amylose content, with additional analysis of parameters such as pasting temperature, time to peak viscosity (TPV), viscosity breakdown (BrD), retrogradation tendency, and maximum, minimum, and final viscosities. The genotypes exhibited considerable variation in dry matter content (ranging from 27.06% to 41.02%), starch content (from 14.61% to 25.67%), cyanogenic compounds (1.77 to 7.81), and amylose content (0.05% to 33.23%). High phenotypic variability in paste properties was observed, alongside a low residual effect for most traits, resulting in high broad-sense heritabilities (>0.95). Strong correlations of significant magnitude (>0.80) were found between parameters such as peak viscosity × viscosity breakdown, minimum viscosity × final viscosity, and final viscosity × retrogradation tendency. Moderate correlations were also identified, such as between dry matter content × starch content (0.56). While positive, correlations between amylose content and paste properties were of low magnitude (ranging from 0.13 to 0.35), except for TPV and BrD. Principal component discriminant analysis clustered the germplasm into six distinct groups based on root quality and paste properties, with most improved genotypes falling into two clusters characterized by high starch and dry matter contents. This study underscores the necessity of simultaneous evaluation of amylose content and paste properties in the breeding pipeline. Additionally, clustering cassava genotypes proves beneficial in identifying those that fulfill specific requirements in industrial and breeding applications.

Influence of flake density and starch retrogradation on in vitro gas production kinetics, digestibility, and ruminal fermentation characteristics of steam-flaked corn.

Previous research has demonstrated that decreasing starch availability of steam-flaked corn by increasing flake density or increasing the degree of starch retrogradation influences in vitro gas production kinetics. However, it is unclear if increasing flake density or the degree of starch retrogradation influences end-products of in vitro ruminal fermentation (methane, volatile fatty acids, ammonia). The objective of this experiment was to evaluate the effects of increasing flake density and the degree of starch retrogradation on in vitro gas production kinetics, digestibility, and ruminal fermentation characteristics of steam-flaked corn. Three ruminally cannulated steers were fed a high-concentrate diet and sampled for ruminal digesta for an in vitro fermentation experiment with a 5 × 2 factorial arrangement of treatments. Steam-flaked corn was produced to flake densities of 257, 296, 335, 373, and 412 g/L by adjusting the rolls of a steam-flaker. Samples were stored for 3 d at either 23 °C to produce fresh steam-flaked corn or at 55 °C in heat-sealed foil bags to produce retrograded steam-flaked corn. In vitro fermentation vessels were incubated for 24 h and then assessed for fermentation parameters including dry matter digestibility, volatile fatty acid concentrations, and total gas and methane production. Increasing the degree of starch retrogradation decreased (P < 0.01) the rate of gas production across all flake densities of steam-flaked corn but did not decrease the extent of gas production. In vitro methane production, dry matter digestibility, and microbial biomass concentration were not influenced by increasing flake density or starch retrogradation. Increasing the degree of starch retrogradation decreased (P = 0.03) the molar propionate proportion and increased (P < 0.06) the molar proportions of butyrate, isobutyrate, and isovalerate and the acetate:propionate ratio. Enzymatic starch availability of steam-flaked corn was positively correlated with mean propionate proportion (r2 = 0.93) and negatively correlated with the mean butyrate proportion (r2 = 0.89). Results from the current study demonstrate that increasing the degree of starch retrogradation of steam-flaked corn decreased the rate of in vitro gas production and altered volatile fatty acid profiles in the ruminal fermentation media.

Increasing the degree of grain processing has been used for decades to improve the digestibility of finishing cattle diets, leading to improved growth and feed efficiency. Steam-flaking is one of the most common grain processing methods used in the United States to increase the feeding value of corn to beef cattle. At times, feedlot nutritionists may increase targeted flake density to increase mill throughput resulting in decreased starch availability. Also, prolonged storage of steam-flaked corn in piles can increase the degree of starch retrogradation resulting in decreased starch availability. The objective of this study was to evaluate the effects of decreasing starch availability by increasing flake density or increasing the degree of starch retrogradation of steam-flaked corn to better understand the impacts on the end-products of ruminal fermentation (gas, volatile fatty acids, methane, ammonia). Increasing the degree of starch retrogradation decreased the rate of in vitro gas production without decreasing in vitro dry matter digestibility or total gas produced. Decreasing enzymatic starch availability of steam-flaked corn decreased the propionate proportion in the ruminal fermentation media and increased the butyrate proportion in the ruminal fermentation media. Changes in enzymatic starch availability did not result in changes in in vitro methane production.

Transcriptome analysis reveals regulatory mechanism of postharvest softening in kiwiberry.

BACKGROUND: Kiwiberry is an emerging edible fruit with market potential owing to its advantages of small size, thin and hairless skin, and sweet taste. However, kiwiberry is highly susceptible to softening after harvest, which poses a challenge for storage and transport. To reveal the underlying cause of kiwiberry softening, it is essential to investigate the characteristics of postharvest fruit and the molecular mechanisms that affect changes in fruit firmness. RESULTS: Morphological observations and analysis of physical parameters showed that the skin of kiwiberry did not change markedly from the 1st to the 7th day after harvest, while the colour of the inner pericarp gradually turned yellow. By the 9th day of room temperature storage, the kiwiberries began to rot. The hardness decreased rapidly from the 1st to the 5th day postharvest, reaching the low level on the 5th day. The starch and pectin contents of kiwiberry showed a downward trend with increasing storage time. Transcriptome sequencing and weighted gene co-expression network analysis identified 29 key genes associated with the changes in the hardness of kiwiberry after harvest. Gene Ontology enrichment analysis indicated that these 29 genes are mainly involved in pectin metabolism, starch synthesis, starch decomposition, and starch metabolism. In addition, three transcription factors, AGL31, HAT14, and ALC, were identified to be strongly positively correlated with the 29 genes that affect the hardness changes of kiwiberry after harvest, and 28 of the 29 key genes were predicted to be regulated by HAT14. CONCLUSIONS: These results reveal the changes in morphological characteristics and physiological indicators during the postharvest ripening and softening of kiwiberry stored under room temperature conditions. Transcriptome analysis identified 29 key genes and three transcription factors that affect the firmness changes of postharvest kiwiberry. The results of this study thus provide insight into the transcriptional regulatory mechanism of kiwiberry softening during storage to improve the postharvest quality.