Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/7/894 |
id |
doaj-c69614d396864e30b5a6f9744ad7a9ca |
---|---|
record_format |
Article |
spelling |
doaj-c69614d396864e30b5a6f9744ad7a9ca2020-11-25T03:47:21ZengMDPI AGFoods2304-81582020-07-01989489410.3390/foods9070894Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted LipidomicsJuan Liu0Qingxin Li1Junjia Chen2Yueming Jiang3Guangdong Engineering Lab of High Value Utilization of Biomass, Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute), Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Lab of High Value Utilization of Biomass, Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute), Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Lab of High Value Utilization of Biomass, Guangdong Provincial Bioengineering Institute (Guangzhou Sugarcane Industry Research Institute), Guangdong Academy of Sciences, Guangzhou 510316, ChinaKey Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaChilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of <i>MaPLD1</i> and <i>MaLOX2</i> and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.https://www.mdpi.com/2304-8158/9/7/894bananachilling injuryuntargeted lipidomicslipidfatty acidsPLD |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Juan Liu Qingxin Li Junjia Chen Yueming Jiang |
spellingShingle |
Juan Liu Qingxin Li Junjia Chen Yueming Jiang Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics Foods banana chilling injury untargeted lipidomics lipid fatty acids PLD |
author_facet |
Juan Liu Qingxin Li Junjia Chen Yueming Jiang |
author_sort |
Juan Liu |
title |
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics |
title_short |
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics |
title_full |
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics |
title_fullStr |
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics |
title_full_unstemmed |
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics |
title_sort |
revealing further insights on chilling injury of postharvest bananas by untargeted lipidomics |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-07-01 |
description |
Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of <i>MaPLD1</i> and <i>MaLOX2</i> and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature. |
topic |
banana chilling injury untargeted lipidomics lipid fatty acids PLD |
url |
https://www.mdpi.com/2304-8158/9/7/894 |
work_keys_str_mv |
AT juanliu revealingfurtherinsightsonchillinginjuryofpostharvestbananasbyuntargetedlipidomics AT qingxinli revealingfurtherinsightsonchillinginjuryofpostharvestbananasbyuntargetedlipidomics AT junjiachen revealingfurtherinsightsonchillinginjuryofpostharvestbananasbyuntargetedlipidomics AT yuemingjiang revealingfurtherinsightsonchillinginjuryofpostharvestbananasbyuntargetedlipidomics |
_version_ |
1724502345559048192 |