Plastid diversity and chromoplast biogenesis in differently coloured carrots: role of the DcOR3Leu gene.

MAIN CONCLUSION: Distinct plastid types and ultrastructural changes are associated with differences in carotenoid pigment profiles in differently coloured carrots, and a variant of the OR gene, DcOR3Leu is vital for chromoplast biogenesis. Accumulation of different types and amounts of carotenoids in carrots impart different colours to their taproots. In this study, the carotenoid pigment profiles, morphology, and ultrastructure of plastids in 25 carrot varieties with orange, red, yellow, or white taproots were investigated by ultra-high performance liquid chromatography as well as light and transmission electron microscopy. α-/ß-Carotene and lycopene were identified as colour-determining carotenoids in orange and red carrots, respectively. In contrast, lutein was identified as the colour-determining carotenoid in almost all tested yellow and white carrots. The latter contained only trace amounts of lutein as a unique detectable carotenoid. Striking differences in plastid types that coincided with distinct carotenoid profiles were observed among the differently coloured carrots. Microscopic analysis of the different carotenoid pigment-loaded plastids revealed abundant crystalloid chromoplasts in the orange and red carrots, whereas amyloplasts were dominant in most of the yellow and white carrots, except for the yellow carrot 'Yellow Stone', where yellow chromoplasts were observed. Plastoglobuli and crystal remnants, the carotenoid sequestering substructures, were identified in crystalloid chromoplasts. Crystal remnants were often associated with a characteristic undulated internal membrane in orange carrots or several undulated membranes in red carrots. No crystal remnants, but some plastoglobuli, were observed in the plastids of all tested yellow and white carrots. In addition, the presence of chromoplast in carrot taproots was found to be associated with DcOR3Leu, a natural variant of DcOR3, which was previously reported to be co-segregated with carotene content in carrots. Knocking out DcOR3Leu in the orange carrot 'Kurodagosun' depressed chromoplast biogenesis and led to the generation of yellow carrots. Our results support that DcOR3Leu is vital but insufficient for chromoplasts biogenesis in carrots, and add to the understanding of the formation of chromoplasts in carrots.

Inhibition of Carotenoid Biosynthesis by CRISPR/Cas9 Triggers Cell Wall Remodelling in Carrot.

Recent data indicate that modifications to carotenoid biosynthesis pathway in plants alter the expression of genes affecting chemical composition of the cell wall. Phytoene synthase (PSY) is a rate limiting factor of carotenoid biosynthesis and it may exhibit species-specific and organ-specific roles determined by the presence of psy paralogous genes, the importance of which often remains unrevealed. Thus, the aim of this work was to elaborate the roles of two psy paralogs in a model system and to reveal biochemical changes in the cell wall of psy knockout mutants. For this purpose, Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) and CRISPR associated (Cas9) proteins (CRISPR/Cas9) vectors were introduced to carotenoid-rich carrot (Daucus carota) callus cells in order to induce mutations in the psy1 and psy2 genes. Gene sequencing, expression analysis, and carotenoid content analysis revealed that the psy2 gene is critical for carotenoid biosynthesis in this model and its knockout blocks carotenogenesis. The psy2 knockout also decreased the expression of the psy1 paralog. Immunohistochemical staining of the psy2 mutant cells showed altered composition of arabinogalactan proteins, pectins, and extensins in the mutant cell walls. In particular, low-methylesterified pectins were abundantly present in the cell walls of carotenoid-rich callus in contrast to the carotenoid-free psy2 mutant. Transmission electron microscopy revealed altered plastid transition to amyloplasts instead of chromoplasts. The results demonstrate for the first time that the inhibited biosynthesis of carotenoids triggers the cell wall remodelling.

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.

An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics and ß-carotene) and antioxidant capacity of carrot slices were explored and compared with the traditional hot water blanching. Results showed that both blanching treatments enhanced the drying velocity and shortened the drying time by 25.9% compared with untreated samples. VSPB yielded higher blanching efficiency, better colour (more red and yellow), greater antioxidant capacity and higher preservation of phytochemicals compared with hot water blanched samples. Especially, compared to hot water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, respectively. Interestingly, the chlorogenic acid content in the blanched carrot increased more than 220 times compared to fresh samples. Ultrastructure and microstructure observation clarify the mechanism of quality enhancement of VSPB.

Unique chromoplast organisation and carotenoid gene expression in carotenoid-rich carrot callus.

MAIN CONCLUSION: The new model orange callus line, similar to carrot root, was rich in carotenoids due to altered expression of some carotenogenesis-associated genes and possessed unique diversity of chromoplast ultrastructure. Callus induced from carrot root segments cultured in vitro is usually pale yellow (p-y) and poor in carotenoids. A unique, non-engineered callus line of dark orange (d-o) colour was developed in this work. The content of carotenoid pigments in d-o callus was at the same level as in an orange carrot storage root and nine-fold higher than in p-y callus. Carotenoids accumulated mainly in abundant crystalline chromoplasts that are also common in carrot root but not in p-y callus. Using transmission electron microscopy, other types of chromoplasts were also found in d-o callus, including membranous chromoplasts rarely identified in plants and not observed in carrot root until now. At the transcriptional level, most carotenogenesis-associated genes were upregulated in d-o callus in comparison to p-y callus, but their expression was downregulated or unchanged when compared to root tissue. Two pathway steps were critical and could explain the massive carotenoid accumulation in this tissue. The geranylgeranyl diphosphate synthase gene involved in the biosynthesis of carotenoid precursors was highly expressed, while the ß-carotene hydroxylase gene involved in ß-carotene conversion to downstream xanthophylls was highly repressed. Additionally, paralogues of these genes and phytoene synthase were differentially expressed, indicating their tissue-specific roles in carotenoid biosynthesis and metabolism. The established system may serve as a novel model for elucidating plastid biogenesis that coincides with carotenogenesis.

'Candidatus Liberibacter solanacearum' Is Tightly Associated with Carrot Yellows Symptoms in Israel and Transmitted by the Prevalent Psyllid Vector Bactericera trigonica.

Carrot yellows disease has been associated for many years with the Gram-positive, insect-vectored bacteria, 'Candidatus Phytoplasma' and Spiroplasma citri. However, reports in the last decade also link carrot yellows symptoms with a different, Gram-negative, insect-vectored bacterium, 'Ca. Liberibacter solanacearum'. Our study shows that to date 'Ca. L. solanacearum' is tightly associated with carrot yellows symptoms across Israel. The genetic variant found in Israel is most similar to haplotype D, found around the Mediterranean Basin. We further show that the psyllid vector of 'Ca. L. solanacearum', Bactericera trigonica, is highly abundant in Israel and is an efficient vector for this pathogen. A survey conducted comparing conventional and organic carrot fields showed a marked reduction in psyllid numbers and disease incidence in the field practicing chemical control. Fluorescent in situ hybridization and scanning electron microscopy analyses further support the association of 'Ca. L. solanacearum' with disease symptoms and show that the pathogen is located in phloem sieve elements. Seed transmission experiments revealed that while approximately 30% of the tested carrot seed lots are positive for 'Ca. L. solanacearum', disease transmission was not observed. Possible scenarios that may have led to the change in association of the disease etiological agent with carrot yellows are discussed. [Formula: see text] Copyright © 2018 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license .

Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.

BACKGROUND: The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated. RESULTS: Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P ≤ 0.05). Based on the optimal conditions (63.4 °C for drying temperature, 16% for weight loss, 152 °C for frying temperature, and 207 s for frying time) produced by the optimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying. CONCLUSION: The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. © 2016 Society of Chemical Industry.

Physical properties of root crops treated with novel softening technology capable of retaining the shape, color, and nutritional value of foods.

Hard, difficult-to-eat root crops (carrots and burdock roots) were homogeneously softened by an enzyme permeation method so that they could be mashed easily by the tongue while retaining appearance, flavor, and nutrients. The appearance, color, and nutritional value of these foods were equivalent to those of normally cooked root crops of the same type. The firmness of the softened root crops was at least 100 times as low as normally cooked root crops and lower than some care food products for patients with swallowing disorders. Compared with control root crops, which were treated with a freeze-thaw infusion method, the treated foods were 10 to 25 times as soft, with significantly lower rates of foodstuff syneresis and better preservation of color and nutritional value. Furthermore, the cell walls of the treated burdock roots resembled those of normally cooked ones, while the cells of freeze-thaw infusion burdock roots were destroyed and few cell walls remained. It was expected that these root crops softened by the enzymatic processing could be one of the best model foods for patients with masticatory disturbance or swallowing disorders or both.

Faster fermentation of cooked carrot cell clusters compared to cell wall fragments in vitro by porcine feces.

Plant cell walls are the major structural component of fruits and vegetables, which break down to cell wall particles during ingestion (oral mastication) or food processing. The major health-promoting effect of cell walls occurs when they reach the colon and are fermented by the gut microbiota. In this study, the fermentation kinetics of carrot cell wall particle dispersions with different particle size and microstructure were investigated in vitro using porcine feces. The cumulative gas production and short-chain fatty acids (SCFAs) produced were measured at time intervals up to 48 h. The results show that larger cell clusters with an average particle size (d(0.5)) of 298 and 137 µm were more rapidly fermented and produced more SCFAs and gas than smaller single cells (75 µm) or cell fragments (50 µm), particularly between 8 and 20 h. Confocal microscopy suggests that the junctions between cells provides an environment that promotes bacterial growth, outweighing the greater specific surface area of smaller particles as a driver for more rapid fermentation. The study demonstrates that it may be possible, by controlling the size of cell wall particles, to design plant-based foods for fiber delivery and promotion of colon fermentation to maximize the potential for human health.

Multiple exocytotic markers accumulate at the sites of perifungal membrane biogenesis in arbuscular mycorrhizas.

Arbuscular mycorrhizas (AMs) are symbiotic interactions established within the roots of most plants by soil fungi belonging to the Glomeromycota. The extensive accommodation of the fungus in the root tissues largely takes place intracellularly, within a specialized interface compartment surrounded by the so-called perifungal membrane, an extension of the host plasmalemma. By combining live confocal imaging of green fluorescent protein (GFP)-tagged proteins and transmission electron microscopy (TEM), we have investigated the mechanisms leading to the biogenesis of this membrane. Our results show that pre-penetration responses and symbiotic interface construction are associated with extensive membrane dynamics. They involve the main components of the exocytotic machinery, with a major participation of the Golgi apparatus, as revealed by both TEM and in vivo GFP imaging. The labeling of known exocytosis markers, such as v-SNARE proteins of the VAMP72 family and the EXO84b subunit of the exocyst complex, allowed live imaging of the cell components involved in perifungal membrane construction, clarifying how this takes place ahead of the growing intracellular hypha. Lastly, our novel data are used to illustrate a model of membrane dynamics within the pre-penetration apparatus during AM fungal penetration.

Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.

High-pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to thermally treated and comminuted carrot and tomato material in the presence of 5% olive oil. Mixes of both vegetables in a 1:1 ratio were also included. Both the effect of homogenization pressure and the effect of multiple process cycles were studied. The different microstructures generated were linked to different rheological properties analyzed by oscillatory and steady state measurements. The results showed that while carrot tissue requires a high shear input to be disrupted into cells and cell fragments, tomato cells were broken across the cell walls already at moderate shear input, and the nature of the tomato particles changed to amorphous aggregates, probably composed of cell contents and cell wall polymers. All the plant stabilized emulsions generated were stable against creaming under centrifugation. While for tomato a low-pressure multiple cycle and a high-pressure single-cycle process led to comparable microstructures and rheological properties, carrot showed different rheological properties after these treatments linked to differences in particle morphology. Mixes of carrot and tomato showed similar rheological properties after homogenizing in a single or in a split-stream process. Practical Application: Following consumers' demand, the food industry has shown a growing interest in manufacturing products free of gums and stabilizers, which are often perceived as artificial. By tailored processing, fresh plant material could be used to structure food products in a more natural way while increasing their nutritional quality.

Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots.

Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the protective effect of sugars on the tissue, sliced carrots were subjected to blanching treatments under different time and temperature combinations both in water and in 4% sugar solutions made of trehalose or maltose. The influence of these process conditions on mass transfer, texture, and microstructure (Cryo-scanning electron microscopy) was thus investigated. The total mass loss of all the samples blanched in water was associated to their cook value (C(100)(18)) except for the overprocessed one (90 °C, 10 min) that showed a total mass change significantly lower due to water uptake. The use of trehalose and maltose in the blanching solution reduced the solute loss while increasing the water loss. Microstructural analysis of the differently blanched carrots showed detachments between adjacent cell walls as well as plasmolysis phenomena as the time and temperature of the thermal treatment were increased. A protective effect of both sugars on cell structures was observed mostly in the sample treated at 90 °C. At macroscopic level, textural changes upon blanching were observed by a penetration test. As blanching time was increased, samples processed at 75 °C showed a hardness increase, while those processed at 90 °C showed a hardness decrease. However, both trehalose and maltose did not exert significant effects on the textural properties of blanched carrots when compared with those blanched in water. Practical Application: The results of this study could offer interesting perspectives in the optimization of the heat treatments in order to preserve the quality of semi-finished processed vegetables. Furthermore, the microstructural analysis is nowadays an important investigation tool that could contribute to a deeper understanding of both the effects of processing and ingredients on the vegetable microstructure and its relationship with the changes occurring on the quality properties at macroscopic level.

Chromoplasts ultrastructure and estimated carotene content in root secondary phloem of different carrot varieties.

There have been few studies on quantifying carotenoid accumulation in carrots, and none have taken the comparative approach. The abundance and distribution of carotenes in carrot roots of three varieties, white, orange, and high carotene mass (HCM) were compared using light and transmission electron microscopy (TEM). Light microscopy has indicated that, in all three varieties, carotenes were most abundant in the secondary phloem and this area was selected for further TEM analysis. While carotenes were extracted during the fixation process for TEM, the high-pressure freezing technique we employed preserved the spaces (CS) left behind by the extracted carotene crystals. Chromoplasts from the HCM variety contained significantly (P < 0.05) more CS than chromoplasts from the orange variety. Chromoplasts from the white variety had few or no CS. There was no significant difference between the HCM and orange varieties in the number of chromoplasts per unit area, but the white variety had significantly (P < 0.05) fewer chromoplasts than the other two varieties. A large number of starch-filled amyloplasts was observed in secondary phloem of the white variety but these were not found in the other two varieties. The results from this comparative approach clearly define the subcellular localization of carotenoids in carrot roots and suggest that while the HCM genotype was selectively bred for increased carotene content, this selection did not lead to increased numbers of carotene-containing chromoplasts but rather greater accumulation of carotene per chromoplast. Furthermore, the results confirm that roots of the white carrot variety retain residual amounts of carotene.

Quantitative evaluation of microstructural changes and their relations with some physical characteristics of food during drying.

UNLABELLED: Drying is known to affect various quality attributes of a food product, especially its physical properties. However, changes of physical properties or characteristics are generally due to changes of the product microstructure. Nevertheless, not much quantitative information, as opposed to abundant qualitative information, is available to describe in detail relationships between microstructural and physical changes of food undergoing drying. The present study, thus, aimed at studying quantitative relationships between microstructural and selected physical changes of a test material, that is, carrot, undergoing hot air drying at 60 and 80 °C. The microstructural changes were represented quantitatively in terms of the normalized changes of the fractal dimension (ΔFD/FD(0)) of microstructural images of the samples as well as the normalized changes of the sample average cell diameter (ΔD/D(0)), while the physical changes of interest were shrinkage and hardness. The results showed that during an earlier period of drying ΔFD/FD(0) as well as ΔD/D(0) tended to increase with decreasing moisture content; deformation of the microstructures (represented either in terms of ΔFD/FD(0) or ΔD/D(0)) led to increased shrinkage and hardness. On the other hand, deformation of the microstructures existed, while the moisture content did not change much during the final stage of drying. The relationships between ΔFD/FD(0) and both physical changes were quite well established; ΔD/D(0)were also found to correlate well with the physical changes. Either ΔFD/FD(0) or ΔD/D(0)could thus be used as a tool to monitor the apparent physical changes (shrinkage and hardness) of a sample during drying. PRACTICAL APPLICATION: Either the normalized changes of the fractal dimension of microstructural images of a sample or the normalized changes of the sample average cell diameter can be a useful tool in monitoring the drying process by 1st assessing the product volumetric shrinkage, which can be assessed easily on-line and on a real-time basis by such techniques as image analysis, and then relating the obtained results through microstructural changes to other apparent physical changes, including the product texture.

Characterization and distribution of phenolics in carrot cell walls.

Carrot cell walls have been shown to contain significant quantities of esterified p-hydroxybenzoic acid, which is presumed to be esterified to cell wall polymers. The purpose of this study was to investigate the distribution of p-hydroxybenzoic acid and related phenolics among carrot cell wall polysaccharides. Cell wall material was prepared from fresh carrot root tissues and extracted sequentially with water, imidazole, cyclohexane- trans-1,2-diamine- N, N, N', N'-tetraacetate, Na 2CO 3, and KOH (0.5, 1, and 4 M) to leave a cellulose-rich residue. The fractions were analyzed for their carbohydrate and phenolic acid components. Selected soluble fractions were subfractionated further by graded precipitation in ethanol. The majority of the polymer fractions comprised pectic polysaccharides, with varying quantities of neutral sugars (arabinose and galactose). Hemicellulosic polymers were generally found only in the strong alkali extracts (4 M KOH). p-OH-benzoic acid was the predominant phenolic ester and was associated with most fractions analyzed; p-OH-benzaldehyde was also detected in the fractions at much lower levels. Principal components analysis of the chemical data indicated that the p-OH-benzoic acid was associated predominantly with the branched pectic polysaccharides, in contrast to the p-OH-benzaldehyde. The possible roles and functional properties of these phenolics are discussed.

Prepenetration apparatus assembly precedes and predicts the colonization patterns of arbuscular mycorrhizal fungi within the root cortex of both Medicago truncatula and Daucus carota.

Arbuscular mycorrhizas (AM) are widespread, ancient endosymbiotic associations that contribute significantly to soil nutrient uptake in plants. We have previously shown that initial fungal penetration of the host root is mediated via a specialized cytoplasmic assembly called the prepenetration apparatus (PPA), which directs AM hyphae through the epidermis (Genre et al., 2005). In vivo confocal microscopy studies performed on Medicago truncatula and Daucus carota, host plants with different patterns of AM colonization, now reveal that subsequent intracellular growth across the root outer cortex is also PPA dependent. On the other hand, inner root cortical colonization leading to arbuscule development involves more varied and complex PPA-related mechanisms. In particular, a striking alignment of polarized PPAs can be observed in adjacent inner cortical cells of D. carota, correlating with the intracellular root colonization strategy of this plant. Ultrastructural analysis of these PPA-containing cells reveals intense membrane trafficking coupled with nuclear enlargement and remodeling, typical features of arbusculated cells. Taken together, these findings imply that prepenetration responses are both conserved and modulated throughout the AM symbiosis as a function of the different stages of fungal accommodation and the host-specific pattern of root colonization. We propose a model for intracellular AM fungal accommodation integrating peri-arbuscular interface formation and the regulation of functional arbuscule development.

Chromoplast morphology and beta-carotene accumulation during postharvest ripening of Mango Cv. 'Tommy Atkins'.

Accumulation of beta-carotene and trans-cis isomerization of ripening mango mesocarp were investigated as to concomitant ultrastructural changes. Proceeding postharvest ripening was shown by relevant starch degradation, tissue softening, and a rising sugar/acid ratio, resulting in a linear decrease (R (2) = 0.89) of a ripening index (RPI(KS)) with increasing ripening time. A modest accumulation of all-trans-beta-carotene and its cis isomers resulted in a slight pigmentation of the mango chromoplasts, because ambient temperatures of 18.2-19.5 degrees C provided suboptimal ripening conditions, affecting color development and beta-carotene biosynthesis. The ultrastructures of chromoplasts from mango mesocarp and carrot roots were comparatively studied by means of light and transmission electron microscopy. Irrespective of the ripening stage, mango chromoplasts showed numerous plastoglobuli varying in size and electron density. They comprised the main part of carotenoids, thus supporting the partial solubilization of the pigments in lipid droplets. However, because different pigment-carrying tubular membrane structures were also observed, mango chromoplasts were assigned to the globular and reticulotubular types, whereas the crystalline type was confirmed for carrot chromoplasts. The large portions of naturally occurring cis-beta-carotene in mango fruits contrasted with the predominance of the all-trans isomer characteristic of carrots, indicating that the nature of the structure where carotenoids are deposited and the physical state of the pigments are crucial for the stability of the all-trans configuration.

Image analysis and in vivo imaging as tools for investigation of productivity dynamics in anthocyanin-producing cell cultures of Daucus carota.

An anthocyanin-producing suspension culture of Daucus carota (L.) cv. Flakkese was used as model system to study secondary metabolite production in cell culture at the individual cell level. An approach was set up in which growth and production of anthocyanins were investigated using a combination of biochemical analysis, image (colour) analysis and in vivo imaging. This novel approach was used to segment the culture in different subpopulations and dissect the productive process in the cell culture grown under two different conditions, known to differ mainly for oxygen supply and mixing intensity (volume of 50 ml or 20 ml in 250 ml flasks). The 20 ml batch cultures gave a higher content and yield of anthocyanins, which depended on a complex balance between events that positively or negatively affected anthocyanin production. A model is proposed in which the different ability of cells to respond to environmental stimuli and stress depends on the different amount of anthocyanins accumulated within cells.

Isolation of putative glycoprotein gene from early somatic embryo of carrot and its possible involvement in somatic embryo development.

Somatic embryogenesis is a unique process in plant cells. For example, embryogenic cells (EC) of carrot (Daucus carota) maintained in a medium containing 2,4-dichlorophenoxyacetic acid (2,4-D) regenerate whole plants via somatic embryogenesis after the depletion of 2,4-D. Although some genes such as C-ABI3 and C-LEC1 have been found to be involved in somatic embryogenesis, the critical molecular and cellular mechanisms for somatic embryogenesis are unknown. To characterize the early mechanism in the induction of somatic embryogenesis, we isolated genes expressed during the early stage of somatic embryogenesis after 2,4-D depletion. Subtractive hybridization screening and subsequent RNA gel blot analysis suggested a candidate gene, Carrot Early Somatic Embryogenesis 1 (C-ESE1). C-ESE1 encodes a protein that has agglutinin and S-locus-glycoprotein domains and its expression is highly specific to primordial cells of somatic embryo. Transgenic carrot cells with reduced expression of C-ESE1 had wide intercellular space and decreased polysaccharides on the cell surface and showed delayed development in somatic embryogenesis. The importance of cell-to-cell attachment in somatic embryogenesis is discussed.

Detection and molecular characterization of an aster yellows phytoplasma in poker statice and Queen Anne's lace in Alberta, Canada.

Queen Anne's lace and poker statice plants were found with a yellows-type disease with typical phytoplasma symptoms in an experimental farm near Brooks, Alberta in 1996. Phytoplasma bodies were detected by transmission electron microscopy in phloem cells of symptomatic plants, but not in healthy plants. The presence of a phytoplasma was confirmed by analysis with the polymerase chain reaction. Using a pair of universal primer sequences derived from phytoplasma 16S rRNA, an amplified product of the expected size (1.2 kb) was observed in samples from infected plants, but not in asymptomatic plants. Sequence analysis of the PCR products from the 16S/23S rDNA intergenic spacer region indicated that the two phytoplasma isolates in Queen Anne's lace and poker statice are genetically closely related to the western aster yellows phytoplasma.

Solubilization of carotenoids from carrot juice and spinach in lipid phases: I. Modeling the gastric lumen.

Our understanding of the factors determining the bioavailability of carotenoids from fruits and vegetables is poor. The apolar nature of carotenoids precludes their simple diffusion from the food structure to the absorption site at the enterocyte. Therefore, there is interest in the potential pathways for solubilization in the gut before absorption. We have studied the transfer of carotenoids from carrot juice and homogenized spinach into lipid phases that mimic the intestinal lumen at the start of digestion. In this paper we report on their transfer into olive oil under conditions pertaining to the gastric environment. A comparison between preparations of raw spinach and of carrot, in which the intact cells have been largely broken, suggests that the membrane-bound carotenoids of spinach are more resistant to transfer than the crystalline carotenoids of carrot. Lowering the pH and pepsin treatment enhance the transfer from raw vegetables. The process of blanching and freezing spinach destroys the chloroplast ultrastructure and leads to (i) a substantial increase in transfer of the carotenoids to oil and (ii) an attenuation or reversal of the enhancement of transfer seen with reduced pH or with pepsin treatment. Similar effects are seen after blanching carrot juice. Our results show that removal of soluble protein and denaturation of membrane proteins enhances the partition of carotenoids into oil. For both vegetables there is no evidence of preference in the extent of transfer of one carotenoid over another. This suggests that partitioning into oil under gastric conditions is not the stage of digestion that could lead to differences in carotenoid bioavailability.