Inhibitory properties of polyphenols in Malus "Winter Red" crabapple fruit on α-glucosidase and α-amylase using improved methods.

To explore the inhibitory activity of polyphenols on α-glucosidase and α-amylase, 16 polyphenols were isolated, identified, and quantified in an edible Malus "Winter Red" crabapple fruit. The limitations of two traditional methods for α-glucosidase and α-amylase activity assay in vitro were assayed. An improved method based on an HPLC assay for α-glucosidase and a colorimetric method coupled with a custom-made mini-column for α-amylase were established. Compared with positive controls, acarbose and miglito, most polyphenols, especially the four aglycones (cyanidin, quercetin, phloretin, and 3-hydroxyphloretin) showed higher inhibition rates on α-glucosidase. None of the polyphenols showed higher inhibition rates on α-amylase than acarbose, but most, especially the four aglycones, showed higher inhibition rates on α-amylase than miglito. The Malus Winter Red fruit has great potential for postprandial blood glucose management as a potential diet therapy for diabetic patients.

Visible light regulates anthocyanin synthesis via malate dehydrogenases and the ethylene signaling pathway in plum (Prunus salicina L.).

Light regulates anthocyanins synthesis in plants. Upon exposure to visible light, the inhibition of photosynthetic electron transfer significantly lowered the contents of anthocyanins and the expression levels of key genes involved in anthocyanins synthesis in plum fruit peel. Meanwhile, the expression levels of PsmMDH2 (encoding the malate dehydrogenase in mitochondria) and PschMDH (encoding the malate dehydrogenase in chloroplasts) decreased significantly. The contents of anthocyanins and the levels of the key genes involved in anthocyanin synthesis decreased significantly with the treatment of 1-MCP (an inhibitor of ethylene perception) but were enhanced by the exogenous application of ethylene. The ethylene treatment could also recover the anthocyanin synthesis capacity lowered by the photosynthetic electron transfer inhibition. Silencing PsmMDH2 and PschMDH significantly lowered the contents of anthocyanins in plum fruit. At low temperature, visible light irradiation induced anthocyanin accumulation in Arabidopsis leaves. However, the mmdh, chmdh, and etr1-1 mutants had significantly lower anthocyanins content and expressions of the key genes involved in anthocyanins synthesis compared to wild type. Overall, the present study demonstrates that both photosynthesis and respiration were involved in the regulation of anthocyanin synthesis in visible light. The visible light regulates anthocyanin synthesis by controlling the malate metabolism via MDHs and the ethylene signaling pathway.

Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature.

Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 °C compared with 20 °C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 °C. The concentrations of anthocyanins were higher at 35 °C on day 5 but then decreased to lower values on day 9 compared with that at 20 °C. Furthermore, high temperature (35 °C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction between anthocyanin and hydrogen peroxide, hardly changed at 20 °C but was significantly increased at 35 °C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60-70% was enzymatically degraded on day 9 when the temperature increased from 20 °C to 35 °C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation.

Photoinhibition-like damage to the photosynthetic apparatus in plant leaves induced by submergence treatment in the dark.

Submergence is a common type of environmental stress for plants. It hampers survival and decreases crop yield, mainly by inhibiting plant photosynthesis. The inhibition of photosynthesis and photochemical efficiency by submergence is primarily due to leaf senescence and excess excitation energy, caused by signals from hypoxic roots and inhibition of gas exchange, respectively. However, the influence of mere leaf-submergence on the photosynthetic apparatus is currently unknown. Therefore, we studied the photosynthetic apparatus in detached leaves from four plant species under dark-submergence treatment (DST), without influence from roots and light. Results showed that the donor and acceptor sides, the reaction center of photosystem II (PSII) and photosystem I (PSI) in leaves were significantly damaged after 36 h of DST. This is a photoinhibition-like phenomenon similar to the photoinhibition induced by high light, as further indicated by the degradation of PsaA and D1, the core proteins of PSI and PSII. In contrast to previous research, the chlorophyll content remained unchanged and the H2O2 concentration did not increase in the leaves, implying that the damage to the photosynthetic apparatus was not caused by senescence or over-accumulation of reactive oxygen species (ROS). DST-induced damage to the photosynthetic apparatus was aggravated by increasing treatment temperature. This type of damage also occurred in the anaerobic environment (N2) without water, and could be eliminated or restored by supplying air to the water during or after DST. Our results demonstrate that DST-induced damage was caused by the hypoxic environment. The mechanism by which DST induces the photoinhibition-like damage is discussed below.

Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel.

The phenolic compounds in apple peel extracts were quantified in the presence of hydrogen peroxide (H2O2) to identify which phenolic compound contributed more to H2O2 scavenging. The results showed that the phenolics extracted from 'Golden Delicious' apple peel had a strong ability for scavenging H2O2. After incubating with H2O2 for 30 min, cyanidin-3-galactoside concentrations in the phenolic extract decreased as H2O2 concentrations increased. In contrast, the concentrations of other phenolic compounds remained unchanged. Exogenous application of H2O2 enhanced the synthesis of phenolics, especially anthocyanin, in 'Golden Delicious' apple peel under sunlight. After incubating the peel extract of H2O2-treated apples in the dark for 30 min, the concentration of cyanidin-3-galactoside significantly decreased to a greater extent than that of other phenolic compounds. Based on these data, anthocyanin is more sensitive to H2O2 and contributes more to H2O2 scavenging than other phenolic compounds.