Contributions of Amino-carbonyl Reaction,Caramelization and Some Other Reaction to Browning of Saké

In the previous report, it has been concluded that the browning of Saké involves three kinds of browning reactions which are the amino-carbonyl reaction, the caramelization and some other browning reaction by components other than glucose. In the present work, the extents of contributions of the three kinds of reactions to the browning of Saké were actually estimated, respectively, by analysing its dependence on the glucose concentration. It was concluded that the browning by components other than glucose was the major factor while the amino-carbonyl reaction and the caramelization were the minor ones in the browning of Saké. In addition, the change in pH value, as well as in temperature, was observed to influence exponentially on the browning rate of Saké. An empirical equation was proposed to elucidate the way in which the three kinds of reactions contributed to the overall browning in Saké.     

Decoupled trophic responses to long‐term recovery from acidification and associated browning in lakes

Increases in the concentration of dissolved organic matter (DOM) have been documented in many inland waters in recent decades, a process known as “browning”. Previous studies have often used space‐for‐time substitution to examine the direct consequences of increased DOM on lake ecosystems. However, browning often occurs concomitant with other ecologically important water chemistry changes that may interact with or overwhelm any potential ecological response to browning itself. Here we examine a long‐term (~20 year) dataset of 28 lakes in the Adirondack Park, New York, USA, that have undergone strong browning in response to recovery from acidification. With these data, we explored how primary producer and zooplankton consumer populations changed during this time and what physical and chemical changes best predicted these long‐term ecosystem changes. Our results indicate that changes in primary producers are likely driven by reduced water clarity due to browning, independent of changes in nutrients, counter to previously hypothesized primary producer response to browning. In contrast, declines in calcium concomitant with browning play an important role in driving long‐term declines in zooplankton biomass. Our results indicate that responses to browning at different trophic levels are decoupled from one another. Concomitant chemical changes have important implications for our understanding of the response of aquatic ecosystems to browning.     

植物组织培养外植体褐变的研究进展

外植体的褐变是组织培养过程中的主要障碍。目前一般认为影响褐变的因素主要有外植体材料、培养基和培养条件。为了防止褐变的发生,主要可以从外植体和培养条件、进行细胞筛选和材料的预处理、抑制剂或吸附剂的加入等方面入手。酚、酚酶的区域性分布假说、自由基伤害假说、保护酶系统假说是褐变机理方面较为成熟的3种假说。     

Decreased ascorbic acid levels and brown core development in pears (Pyrus communis L. cv. Conference)

Changes in ascorbic acid content are measured in the cortex tissue of Conference pears stored at various compositions of carbon dioxide and oxygen. Enhanced carbon dioxide levels cause ascorbic acid concentrations to decline. Soon after ascorbic acid has declined below a certain value, browning of the core tissue can be observed. Reducing carbon dioxide levels before this value is reached causes ascorbic acid levels to increase again and prevents browning to a great extent. In preliminary experiments with a photoacoustic laser-based detection system, it was shown that pears that show browning produce ethane, which is most likely a result of membrane peroxidation. Storage conditions, ascorbic acid levels and browning in pears are discussed in relation to diffusion characteristics, energy metabolism and energy maintenance levels of the fruit.     

龙眼果实采后失水果皮褐变与活性氧及酚类代谢的关系

研究了(10±1)℃和50%相对湿度贮藏条件下"福眼"龙眼果实果皮褐变与活性氧和酚类代谢的关系.结果表明,采后失水导致龙眼果实果皮褐变,果皮活性氧清除酶SOD、CAT、APX、GR活性和内源抗氧化物质AsA、GSH含量下降,O-2产生速率和MDA含量增加,细胞膜透性迅速增大;PPO和POD活性增加,总酚和类黄酮含量明显下降.据此认为,果皮褐变可能是细胞的活性氧代谢失调,细胞膜结构破坏,使PPO、POD与酚类物质(含类黄酮)接触、酚类物质氧化的结果.     

适度加工果蔬褐变控制研究进展(综述)

本文简述适度加工果蔬酶促褐变的机理,着重论述控制酶促褐变的物理方法、化学方法、酶法以及基因工程改良技术等方面的研究进展,     

Lake browning impacts community structure and essential fatty acid content of littoral invertebrates in boreal lakes

Hydrobiologia - Many lakes in the northern hemisphere are browning due to increasing concentrations of terrestrial dissolved organic carbon (DOC). The consequences of lake browning to littoral...     

Vegetation browning: global drivers,impacts, and feedbacks

As global climate conditions continue to change, disturbance regimes and environmental drivers will continue to shift, impacting global vegetation dynamics. Following a period of vegetation greening, there has been a progressive increase in remotely sensed vegetation browning globally. Given the many societal benefits that forests provide, it is critical that we understand vegetation dynamic alterations. Here, we review associative drivers, impacts, and feedbacks, revealing the complexity of browning. Concomitant increases in browning include the weakening of ecosystem services and functions and alterations to vegetation structure and species composition, as well as the development of potential positive climate change feedbacks. Also discussed are the current challenges in browning detection and understanding associated impacts and feedbacks. Finally, we outline recommended strategies.     

The lack of enzymic browning in the wild potato species Solanum hjertingii compared with commercial Solanum tuberosum varieties

Enzymic browning of tuber tissue was evaluated quantitatively for 50 genotypes, representing seven accessions, of Solanum hjertingii, a wild potato species from north-east Mexico, together with five commercial varieties of Solanum tuberosum with a known range of enzymic browning. Ninety-four percent of S. hjertingii clones examined showed less browning than the commercial varieties, with 66% exhibiting half the ‘potential browning’ (a measure of the total enzymic browning resulting from disruption of cellular compartmentalisation in that system) of cv. Maris Piper, a low enzymic browning cultivar. Of these clones, 18 showed no visual discoloration when sliced. Results clearly indicate that the lack of enzymic browning in S. hjertingii is a ‘true’ character. The efficiency of one subjective and two objective methods for obtaining different measures of enzymic browning was assessed. Potential browning of a rehydrated freeze-dried powder was adopted as the most efficient technique for screening enzymic browning.     

Effects of Chemical Components on the Browning of Tomato Juice

The effects of eleven components in tomato juice on browning by heating were examined at the concentrations found in juice, About 70% of the browning of tomato juice was attributable to three constituents; fructose, galacturonic acid and glutamic acid. The interaction between glutamic acid and galacturonic acid or fructose was also found to accelerate the browning of tomato juice. The browning by heating of galacturonic acid with or without amino acids was larger than that of sugars or amino acids. The browning mechanism of galacturonic acid on heating at high temperature was discussed.     

The dark side of browning

The induction of brown-like adipocyte development in white adipose tissue (WAT) confers numerous metabolic benefits by decreasing adiposity and increasing energy expenditure. Therefore, WAT browning has gained considerable attention for its potential to reverse obesity and its associated co-morbidities. However, this perspective has been tainted by recent studies identifying the detrimental effects of inducing WAT browning. This review aims to highlight the adverse outcomes of both overactive and underactive browning activity, the harmful side effects of browning agents, as well as the molecular brake-switch system that has been proposed to regulate this process. Developing novel strategies that both sustain the metabolic improvements of WAT browning and attenuate the related adverse side effects is therefore essential for unlocking the therapeutic potential of browning agents in the treatment of metabolic diseases.     

Contribution of 3-Deoxyglucosone as an Intermediate to Browning of Saké

The behaviour of 3-deoxyglucosone (3-D-G) was investigated in the process of browning of Saké, and it was concluded that the browning of Saké involved at least three kinds of browning reactions which were the amino-carbonyl reaction, the caramelization and some other browning reaction by components other than glucose in Saké. The active dicarbonyl compound of 3-D-G was confirmed to act as an important intermediate in both the amino-carbonyl reaction and caramelization. The caramelization was the browning of glucose by itself via 3-D-G, while the amino-carbonyl reaction was the browning of glucose via 3-D-G by the interaction with the amino compounds in Saké. The remainder was, however, independent of glucose and 3-D-G. The temperature coefficient for the rate of the overall browning of Saké was estimated to be 2.8 to 2.9 of Q₁₀ value.     

3种抗褐化剂影响水曲柳体胚发生的生理分析

水曲柳体胚发生过程中往往伴随褐化现象的产生,并且大多体胚生长在褐化的外植体上,为解析外植体褐化和体胚发生之间的联系,本研究通过在培养基中添加PVP（聚乙烯毗咯烷酮）、L-Glu（L-谷氨酸）和AgNO₃（硝酸银）,探究其对外植体褐化、体胚发生和生理生化的影响。研究结果表明：（1）低浓度（0.1、0.5 g·L^-1）PVP和100 mg·L^-1 L-Glu处理加剧了外植体褐化,但显著促进了体胚发生,并且体胚发生率高达60%以上（分别比对照组提高了6.59%、24.08%和22.88%）;（2）200 mg·L^-1 L-Glu处理有效降低了外植体褐化,褐化率为68.11%（相比对照组降低了5.83%）,但是体胚发生率降低,其发生率为46.32%（相较于对照组降低了22.8%）;（3）3种抗褐化剂处理后外植体细胞内的多酚氧化酶活性（PPO）和超氧化物歧化酶（SOD）活性均低于对照组,过氧化物酶（POD）活性和丙二醛（MDA）含量均高于对照组。因此,研究表明低浓度的抗褐化剂可以促进体胚发生,在这个过程中涉及到POD活性升高和MDA含量增加。本研究为解析水曲柳体胚发生伴随外植体褐化的生物学机理以及水曲柳体胚高频发生提供理论依据。     

柠檬酸和抗坏血酸对蝴蝶兰叶外植体褐变发生的影响

目的:探究柠檬酸和抗坏血酸对蝴蝶兰叶片外植体褐变发生的影响以及对PPO活性变化影响的作用机理.方法:以褐变率和褐变指数为参考数据,分析柠檬酸和抗坏血酸对外植体PPO活性和PPO反应产物积累的影响以及与外植体褐变发生的关系.结果:分别用100mg/L柠檬酸共培养和50mg/L抗坏血酸浸泡处理叶片外植体,经离体培养3d,褐变率分别比对照降低94.9%和54.9%,离体培养6d,褐变指数低于对照的0.53,分别为0.46和0.36,同时PPO活性降低.结论:推测柠檬酸抑制褐变的原因是直接与酶蛋白作用,抗坏血酸则与新生醌类物质结合.     

利用加权基因共表达网络分析方法挖掘香菇发育不同阶段的关键基因

香菇是世界产量第二大食用菌,栽培历史悠久。在木屑袋料栽培模式下,香菇发育可以分为菌丝生长期（G）、菌丝褐化期（B）、原基形成期（P）以及出菇期（FB）4个阶段。褐化期和原基形成期是香菇从营养生长期到生殖生长两个关键发育阶段,对香菇子实体产量和质量至关重要。本研究以3种不同栽培材料为重复,对香菇发育的前3个阶段进行了转录组分析。主成分分析和相似性分析表明,基因随着发育进程的推进,不同栽培基质样本的基因表达特征相似。以菌丝生长阶段的转录本为参照,通过基因差异表达分析,获得与菌丝褐化成熟和原基形成相关的基因,并对这些基因进行GO和KEGG功能富集分析;其次,对9个转录本数据进行加权基因共表达网络分析（WGCNA）,分别获得了与菌丝生长、褐化阶段及原基形成各阶段高度相关的黑色、蓝色及黄色基因模块,并利用网络节点分析获得了与菌丝褐化成熟和原基形成得到7个关键基因;最后,结合差异基因和基因模块分析,得到了菌丝生长阶段的17个重要基因、褐化阶段的167个重要基因以及原基形成阶段的67个重要基因。通过多分析手段结合为筛选候选基因提供了更为高效的方法。     

几种培养基及光照对蝴蝶兰叶片外植体褐变的影响

蝴蝶兰叶片外植体在MS纸桥培养基上培养10 d发生褐变率较低,1/2 MS次之,MS、B₅和N₆培养基外植体褐变率最高。MS培养基中铁盐加倍或微量元素缺乏造成外植体严重褐变,培养基积累很多褐色物质;减少琼脂含量,外植体褐变加重;添加柠檬酸可减轻外植体褐变;而添加活性炭、抗坏血酸或PVP对减轻外植体褐变无显著作用。光照强度增加外植体褐变严重。     

A single genetic locus in chromosome 1 controls conditional browning during the induction of calli from mature seeds of Oryza sativa ssp. indica

Being the crucial step for rice transgenic manipulation, callus culture from mature seeds is severely restricted by browning of induced calli, especially in the case of indica (Oryza Sativa L.) rice. Once this browning occurs, the callus will die and no embryonic calli can be obtained for regeneration. Here we report an induction procedure that overcomes callus browning was found. To clarify the inheritance pattern of callus browning, two reciprocal crosses F₂ and two backcrosses BC₁ were made between indica cultivar inbred lines 93-11 and YueTaiB (YTB) which produced normal and browning respectively in the same induction medium. The ratio of browning to normal in the reciprocal F₂ and backcross (BC₁) populations tested was approximately 1:3 and 1:1, respectively, these results indicate that callus browning is controlled by one single chromosomal locus which is tentatively named Ic1 (Induced callus 1). The genetic mapping of this locus was carried out using microsatellite markers (SSR) in a 216 extremely browning F₂ seed callus. The analysis of genetic linkage indicated that one single locus that mapped to chromosome 1 was correlated to callus browning, and the closest marker in this study was mapped within 1.9 cM from the target locus.     

Changes in morphology and biochemical indices in browning callus derived from <Emphasis Type="Italic">Jatropha curcas</Emphasis> hypocotyls

Callus browning is a typical feature of callus cultures derived from the hypocotyl of Jatropha curcas. Brown callus results in decreased regenerative ability, poor growth and even death. In this study, we investigated the effect of browning on callus morphology and biochemical indices. Light microscopy and scanning electron microscopy showed striking differences in callus morphology. During browning, chlorophylls and carotenoids concentrations decreased steadily. Polyphenol oxidase (PPO) and peroxidase (POD) enzymatic activities patterns were similar during callus culture with a higher activity level at week 3 compared to week 2 or later weeks. Grey relation degree analysis indicated that PPO played a more important role than POD in enzymatic callus browning. Polyacrylamide gel electrophoresis results showed differences between browning and non-browning callus. Gas chromatography–mass spectrometry results showed that saturated and unsaturated fatty acid quantities differed significantly but there was little difference in fatty acid composition between non-browning and browning callus. Differences in 17, 18.4 and 25 kDa protein concentrations were also observed in browning and non-browning callus using sodium dodecyl sulfate–polyacrylamide gel electrophoresis.