Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling
•Pepper of cv.129 was significantly more susceptible to chilling injury than cv.130.•Pepper of cv.130 had a lower level of MDA and LOX and PLD activity than cv. 129.•Changes in lipid composition were proportionally smaller in cv.130 than in cv.129.•CI is associated with extensive alterations in memb...
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| creator | Xu, Dongying Lam, Sin Man Zuo, Jinhua Yuan, Shuzhi Lv, Jiayu Shi, Junyan Gao, Lipu Chen, Bin Sui, Yuan Shui, Guanghou Geng, Sansheng Wang, Qing |
| description | •Pepper of cv.129 was significantly more susceptible to chilling injury than cv.130.•Pepper of cv.130 had a lower level of MDA and LOX and PLD activity than cv. 129.•Changes in lipid composition were proportionally smaller in cv.130 than in cv.129.•CI is associated with extensive alterations in membrane lipid metabolism.
Changes in membrane lipid composition play multiple roles in the response of pepper to chilling injury (CI). A membrane lipidomic approach was used to elucidate the response of a harvested peppers of a chilling-sensitive (CS) cultivar, ‘129′ and a chilling-tolerant (CT) cultivar, ‘130′ to chilling temperatures during storage. Changes in the lipid composition of CT fruit were proportionally smaller relative to the changes in CS fruit. Lipidomic analysis revealed that CI in CS fruit is associated with a decrease in lysophosphatidic acid, and an increase in phosphatidic acid, triacylglycerols, and steryl esters. Furthermore, a lower level of electrolyte leakage, malondialdehyde, lipoxygenase and phospholipases D activity was observed in CT fruit, indicating that CT fruit were able to maintain membrane function despite exposure to the low temperature. Overall, results indicate that CI in pepper is associated with extensive alterations in membrane lipid metabolism and that CT fruit can avoid CI by maintaining membrane lipid homeostasis. |
| doi_str_mv | 10.1016/j.postharvbio.2021.111714 |
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Changes in membrane lipid composition play multiple roles in the response of pepper to chilling injury (CI). A membrane lipidomic approach was used to elucidate the response of a harvested peppers of a chilling-sensitive (CS) cultivar, ‘129′ and a chilling-tolerant (CT) cultivar, ‘130′ to chilling temperatures during storage. Changes in the lipid composition of CT fruit were proportionally smaller relative to the changes in CS fruit. Lipidomic analysis revealed that CI in CS fruit is associated with a decrease in lysophosphatidic acid, and an increase in phosphatidic acid, triacylglycerols, and steryl esters. Furthermore, a lower level of electrolyte leakage, malondialdehyde, lipoxygenase and phospholipases D activity was observed in CT fruit, indicating that CT fruit were able to maintain membrane function despite exposure to the low temperature. Overall, results indicate that CI in pepper is associated with extensive alterations in membrane lipid metabolism and that CT fruit can avoid CI by maintaining membrane lipid homeostasis.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2021.111714</identifier><language>eng</language><publisher>AMSTERDAM: Elsevier B.V</publisher><subject>Agriculture ; Agronomy ; Catabolism ; Chilling ; Chilling injury ; Composition ; Cooling ; Cultivars ; Electrolyte leakage ; Esters ; Food Science & Technology ; Fruits ; Homeostasis ; Horticulture ; Life Sciences & Biomedicine ; Lipid composition ; Lipid metabolism ; Lipidomics ; Lipids ; Lipoxygenase ; Low temperature ; Lysophosphatidic acid ; Malondialdehyde ; Membranes ; Pepper ; Peppers ; Phosphatidic acid ; Phospholipases D activity ; Science & Technology ; Triglycerides ; Vegetables</subject><ispartof>Postharvest biology and technology, 2021-12, Vol.182, p.111714, Article 111714</ispartof><rights>2021 Elsevier B.V.</rights><rights>Copyright Elsevier BV Dec 2021</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>26</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000709763600004</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c345t-24ef234855f899711c584851928b3fbd22e794a2d52ccd5acf0f9763c782a0f43</citedby><cites>FETCH-LOGICAL-c345t-24ef234855f899711c584851928b3fbd22e794a2d52ccd5acf0f9763c782a0f43</cites><orcidid>0000-0002-0068-9237</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.postharvbio.2021.111714$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,39263,46000</link.rule.ids></links><search><creatorcontrib>Xu, Dongying</creatorcontrib><creatorcontrib>Lam, Sin Man</creatorcontrib><creatorcontrib>Zuo, Jinhua</creatorcontrib><creatorcontrib>Yuan, Shuzhi</creatorcontrib><creatorcontrib>Lv, Jiayu</creatorcontrib><creatorcontrib>Shi, Junyan</creatorcontrib><creatorcontrib>Gao, Lipu</creatorcontrib><creatorcontrib>Chen, Bin</creatorcontrib><creatorcontrib>Sui, Yuan</creatorcontrib><creatorcontrib>Shui, Guanghou</creatorcontrib><creatorcontrib>Geng, Sansheng</creatorcontrib><creatorcontrib>Wang, Qing</creatorcontrib><title>Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling</title><title>Postharvest biology and technology</title><addtitle>POSTHARVEST BIOL TEC</addtitle><description>•Pepper of cv.129 was significantly more susceptible to chilling injury than cv.130.•Pepper of cv.130 had a lower level of MDA and LOX and PLD activity than cv. 129.•Changes in lipid composition were proportionally smaller in cv.130 than in cv.129.•CI is associated with extensive alterations in membrane lipid metabolism.
Changes in membrane lipid composition play multiple roles in the response of pepper to chilling injury (CI). A membrane lipidomic approach was used to elucidate the response of a harvested peppers of a chilling-sensitive (CS) cultivar, ‘129′ and a chilling-tolerant (CT) cultivar, ‘130′ to chilling temperatures during storage. Changes in the lipid composition of CT fruit were proportionally smaller relative to the changes in CS fruit. Lipidomic analysis revealed that CI in CS fruit is associated with a decrease in lysophosphatidic acid, and an increase in phosphatidic acid, triacylglycerols, and steryl esters. Furthermore, a lower level of electrolyte leakage, malondialdehyde, lipoxygenase and phospholipases D activity was observed in CT fruit, indicating that CT fruit were able to maintain membrane function despite exposure to the low temperature. Overall, results indicate that CI in pepper is associated with extensive alterations in membrane lipid metabolism and that CT fruit can avoid CI by maintaining membrane lipid homeostasis.</description><subject>Agriculture</subject><subject>Agronomy</subject><subject>Catabolism</subject><subject>Chilling</subject><subject>Chilling injury</subject><subject>Composition</subject><subject>Cooling</subject><subject>Cultivars</subject><subject>Electrolyte leakage</subject><subject>Esters</subject><subject>Food Science & Technology</subject><subject>Fruits</subject><subject>Homeostasis</subject><subject>Horticulture</subject><subject>Life Sciences & Biomedicine</subject><subject>Lipid composition</subject><subject>Lipid metabolism</subject><subject>Lipidomics</subject><subject>Lipids</subject><subject>Lipoxygenase</subject><subject>Low temperature</subject><subject>Lysophosphatidic acid</subject><subject>Malondialdehyde</subject><subject>Membranes</subject><subject>Pepper</subject><subject>Peppers</subject><subject>Phosphatidic acid</subject><subject>Phospholipases D activity</subject><subject>Science & Technology</subject><subject>Triglycerides</subject><subject>Vegetables</subject><issn>0925-5214</issn><issn>1873-2356</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkcFu3CAQhlHUSNmmeQeqHitvAZsFHyurTSut1Et7RhgPWSwbXGA3yrv0YYvlKO0xp2HQ_838mh-h95TsKaGHT-N-CSmfdLz0LuwZYXRPKRW0uUI7KkVdsZof3qAdaRmvOKPNDXqb0kgI4ZzLHfpzdIsbwuxMwhEuoKeE8wnw4KyFCN4ADhbPMPdRe8DTqsZGZ92HyaUZ95AfATw2JzdNzj9g58dzfMIJfHLZXQBrP2AffPXv5yGuRA_ThBdYFogFKsvTEnwCnMPLsHfo2hZDcPdcb9Gvr19-dt-q44_7793nY2XqhueKNWBZ3UjOrWxbQanhsnS0ZbKvbT8wBqJtNBs4M2bg2lhiW3GojZBME9vUt-jDNneJ4fcZUlZjOEdfVirGJWtq0XJRVO2mMjGkFMGqJbpZxydFiVrDUKP6Lwy1hqG2MAr7cWMfoQ82Gbde9oUvaQiyOjqUF1nV8vXqzmWdXfBdOPtc0G5Dodzr4iCqZ3xwEUxWQ3CvsPsXLLS9cw</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Xu, Dongying</creator><creator>Lam, Sin Man</creator><creator>Zuo, Jinhua</creator><creator>Yuan, Shuzhi</creator><creator>Lv, Jiayu</creator><creator>Shi, Junyan</creator><creator>Gao, Lipu</creator><creator>Chen, Bin</creator><creator>Sui, Yuan</creator><creator>Shui, Guanghou</creator><creator>Geng, Sansheng</creator><creator>Wang, Qing</creator><general>Elsevier B.V</general><general>Elsevier</general><general>Elsevier BV</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SS</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-0068-9237</orcidid></search><sort><creationdate>202112</creationdate><title>Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling</title><author>Xu, Dongying ; Lam, Sin Man ; Zuo, Jinhua ; Yuan, Shuzhi ; Lv, Jiayu ; Shi, Junyan ; Gao, Lipu ; Chen, Bin ; Sui, Yuan ; Shui, Guanghou ; Geng, Sansheng ; Wang, Qing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-24ef234855f899711c584851928b3fbd22e794a2d52ccd5acf0f9763c782a0f43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Agronomy</topic><topic>Catabolism</topic><topic>Chilling</topic><topic>Chilling injury</topic><topic>Composition</topic><topic>Cooling</topic><topic>Cultivars</topic><topic>Electrolyte leakage</topic><topic>Esters</topic><topic>Food Science & Technology</topic><topic>Fruits</topic><topic>Homeostasis</topic><topic>Horticulture</topic><topic>Life Sciences & Biomedicine</topic><topic>Lipid composition</topic><topic>Lipid metabolism</topic><topic>Lipidomics</topic><topic>Lipids</topic><topic>Lipoxygenase</topic><topic>Low temperature</topic><topic>Lysophosphatidic acid</topic><topic>Malondialdehyde</topic><topic>Membranes</topic><topic>Pepper</topic><topic>Peppers</topic><topic>Phosphatidic acid</topic><topic>Phospholipases D activity</topic><topic>Science & Technology</topic><topic>Triglycerides</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, Dongying</creatorcontrib><creatorcontrib>Lam, Sin Man</creatorcontrib><creatorcontrib>Zuo, Jinhua</creatorcontrib><creatorcontrib>Yuan, Shuzhi</creatorcontrib><creatorcontrib>Lv, Jiayu</creatorcontrib><creatorcontrib>Shi, Junyan</creatorcontrib><creatorcontrib>Gao, Lipu</creatorcontrib><creatorcontrib>Chen, Bin</creatorcontrib><creatorcontrib>Sui, Yuan</creatorcontrib><creatorcontrib>Shui, Guanghou</creatorcontrib><creatorcontrib>Geng, Sansheng</creatorcontrib><creatorcontrib>Wang, Qing</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, Dongying</au><au>Lam, Sin Man</au><au>Zuo, Jinhua</au><au>Yuan, Shuzhi</au><au>Lv, Jiayu</au><au>Shi, Junyan</au><au>Gao, Lipu</au><au>Chen, Bin</au><au>Sui, Yuan</au><au>Shui, Guanghou</au><au>Geng, Sansheng</au><au>Wang, Qing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling</atitle><jtitle>Postharvest biology and technology</jtitle><stitle>POSTHARVEST BIOL TEC</stitle><date>2021-12</date><risdate>2021</risdate><volume>182</volume><spage>111714</spage><pages>111714-</pages><artnum>111714</artnum><issn>0925-5214</issn><eissn>1873-2356</eissn><abstract>•Pepper of cv.129 was significantly more susceptible to chilling injury than cv.130.•Pepper of cv.130 had a lower level of MDA and LOX and PLD activity than cv. 129.•Changes in lipid composition were proportionally smaller in cv.130 than in cv.129.•CI is associated with extensive alterations in membrane lipid metabolism.
Changes in membrane lipid composition play multiple roles in the response of pepper to chilling injury (CI). A membrane lipidomic approach was used to elucidate the response of a harvested peppers of a chilling-sensitive (CS) cultivar, ‘129′ and a chilling-tolerant (CT) cultivar, ‘130′ to chilling temperatures during storage. Changes in the lipid composition of CT fruit were proportionally smaller relative to the changes in CS fruit. Lipidomic analysis revealed that CI in CS fruit is associated with a decrease in lysophosphatidic acid, and an increase in phosphatidic acid, triacylglycerols, and steryl esters. Furthermore, a lower level of electrolyte leakage, malondialdehyde, lipoxygenase and phospholipases D activity was observed in CT fruit, indicating that CT fruit were able to maintain membrane function despite exposure to the low temperature. Overall, results indicate that CI in pepper is associated with extensive alterations in membrane lipid metabolism and that CT fruit can avoid CI by maintaining membrane lipid homeostasis.</abstract><cop>AMSTERDAM</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2021.111714</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-0068-9237</orcidid></addata></record> |
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| subjects | Agriculture Agronomy Catabolism Chilling Chilling injury Composition Cooling Cultivars Electrolyte leakage Esters Food Science & Technology Fruits Homeostasis Horticulture Life Sciences & Biomedicine Lipid composition Lipid metabolism Lipidomics Lipids Lipoxygenase Low temperature Lysophosphatidic acid Malondialdehyde Membranes Pepper Peppers Phosphatidic acid Phospholipases D activity Science & Technology Triglycerides Vegetables |
| title | Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling |
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