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Genome editing in fruit, ornamental, and industrial crops.
Ramirez-Torres, F, Ghogare, R, Stowe, E, Cerdá-Bennasser, P, Lobato-Gómez, M, Williamson-Benavides, BA, Giron-Calva, PS, Hewitt, S, Christou, P, Dhingra, A
Transgenic research. 2021;(4):499-528
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Abstract
The advent of genome editing has opened new avenues for targeted trait enhancement in fruit, ornamental, industrial, and all specialty crops. In particular, CRISPR-based editing systems, derived from bacterial immune systems, have quickly become routinely used tools for research groups across the world seeking to edit plant genomes with a greater level of precision, higher efficiency, reduced off-target effects, and overall ease-of-use compared to ZFNs and TALENs. CRISPR systems have been applied successfully to a number of horticultural and industrial crops to enhance fruit ripening, increase stress tolerance, modify plant architecture, control the timing of flower development, and enhance the accumulation of desired metabolites, among other commercially-important traits. As editing technologies continue to advance, so too does the ability to generate improved crop varieties with non-transgenic modifications; in some crops, direct transgene-free edits have already been achieved, while in others, T-DNAs have successfully been segregated out through crossing. In addition to the potential to produce non-transgenic edited crops, and thereby circumvent regulatory impediments to the release of new, improved crop varieties, targeted gene editing can speed up trait improvement in crops with long juvenile phases, reducing inputs resulting in faster market introduction to the market. While many challenges remain regarding optimization of genome editing in ornamental, fruit, and industrial crops, the ongoing discovery of novel nucleases with niche specialties for engineering applications may form the basis for additional and potentially crop-specific editing strategies.
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Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality.
Ousaaid, D, Mechchate, H, Laaroussi, H, Hano, C, Bakour, M, El Ghouizi, A, Conte, R, Lyoussi, B, El Arabi, I
Molecules (Basel, Switzerland). 2021;(1)
Abstract
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.
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Goji Berries as a Potential Natural Antioxidant Medicine: An Insight into Their Molecular Mechanisms of Action.
Ma, ZF, Zhang, H, Teh, SS, Wang, CW, Zhang, Y, Hayford, F, Wang, L, Ma, T, Dong, Z, Zhang, Y, et al
Oxidative medicine and cellular longevity. 2019;:2437397
Abstract
Goji berries (Lycium fruits) are usually found in Asia, particularly in northwest regions of China. Traditionally, dried goji berries are cooked before they are consumed. They are commonly used in Chinese soups and as herbal tea. Moreover, goji berries are used for the production of tincture, wine, and juice. Goji berries are high antioxidant potential fruits which alleviate oxidative stress to confer many health protective benefits such as preventing free radicals from damaging DNA, lipids, and proteins. Therefore, the aim of the review was to focus on the bioactive compounds and pharmacological properties of goji berries including their molecular mechanisms of action. The health benefits of goji berries include enhancing hemopoiesis, antiradiation, antiaging, anticancer, improvement of immunity, and antioxidation. There is a better protection through synergistic and additive effects in fruits and herbal products from a complex mixture of phytochemicals when compared to one single phytochemical.
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The nutritional and health attributes of kiwifruit: a review.
Richardson, DP, Ansell, J, Drummond, LN
European journal of nutrition. 2018;(8):2659-2676
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Abstract
PURPOSE To describe the nutritional and health attributes of kiwifruit and the benefits relating to improved nutritional status, digestive, immune and metabolic health. The review includes a brief history of green and gold varieties of kiwifruit from an ornamental curiosity from China in the 19th century to a crop of international economic importance in the 21st century; comparative data on their nutritional composition, particularly the high and distinctive amount of vitamin C; and an update on the latest available scientific evidence from well-designed and executed human studies on the multiple beneficial physiological effects. Of particular interest are the digestive benefits for healthy individuals as well as for those with constipation and other gastrointestinal disorders, including symptoms of irritable bowel syndrome. The mechanisms of action behind the gastrointestinal effects, such as changes in faecal (stool) consistency, decrease in transit time and reduction of abdominal discomfort, relate to the water retention capacity of kiwifruit fibre, favourable changes in the human colonic microbial community and primary metabolites, as well as the naturally present proteolytic enzyme actinidin, which aids protein digestion both in the stomach and the small intestine. The effects of kiwifruit on metabolic markers of cardiovascular disease and diabetes are also investigated, including studies on glucose and insulin balance, bodyweight maintenance and energy homeostasis. CONCLUSIONS The increased research data and growing consumer awareness of the health benefits of kiwifruit provide logical motivation for their regular consumption as part of a balanced diet. Kiwifruit should be considered as part of a natural and effective dietary strategy to tackle some of the major health and wellness concerns around the world.
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Ligustri lucidi fructus as a traditional Chinese medicine: a review of its phytochemistry and pharmacology.
Gao, L, Li, C, Wang, Z, Liu, X, You, Y, Wei, H, Guo, T
Natural product research. 2015;(6):493-510
Abstract
Ligustri lucidi fructus (LLF) is the fruits of Ligustrum lucidum Ait. (Oleaceae). This review based on nearly 80 literary sources discusses the knowledge of chemistry and biological effects of this species. Several types of chemical constituents considered as the characteristic and active constituents from LLF were isolated including 40 triterpenoids, 48 iridoids, 10 flavones, 10 phenylethanoid glycosides and others. Various extracts and individual compounds derived from this species have been found to possess a variety of pharmacological effects, e.g. anti-tumour, hepatoprotective, immune regulating, antioxidative and anti-ageing effects, anti-inflammation and reducing hypercholesterolaemia effects and so on. The results of data analysis on the chemical, pharmacological characteristics of LLF support the view that this species has many therapeutic properties and indicate its potential as an effective herbal remedy. Finally, some suggestions for further research on chemical and pharmacological properties are given in this review. Theoretical basis was given for further exploiting and utilising LLF.
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Cross-reactivity syndromes: presentation of two cases and review of the literature.
Işık, S, Arıkan-Ayyıldız, Z, Çağlayan-Sözmen, Ş, Fırıncı, F, Tuncel, T, Karaman, Ö, Uzuner, N
The Turkish journal of pediatrics. 2014;(3):291-4
Abstract
Cross-reactivity has important consequences in some immune disorders, including allergic and autoimmune diseases, which can affect both diagnostic and therapeutic approaches. One of the most common cross-reactivity syndromes is pollen-food syndrome (PFS). The patient is sensitized with pollen by the airways and exhibits an allergic reaction to food antigen with a structural similarity to the pollen. PFS usually presents with pruritus and swelling of the mouth and throat during or just after ingestion of fresh, uncooked fruits and vegetables. Latex fruit syndrome is another cross-reactivity syndrome. It is the association of latex allergy and allergy to plant foods, which affects up to 50% of latex-allergic patients. Here, we present two cases with crossreactivity syndrome.