Application of bacterioruberin from sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage.
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| Main Authors: | , , , , , , |
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| Format: | Artículo científico |
| Language: | en |
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Food chemistry. Molecular sciences
2025
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| _version_ | 1868266249906028545 |
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| author | Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun |
| author_facet | Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun |
| collection | PubMed - marine biology |
| contents | Application of bacterioruberin from sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage. Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an / value of 675 and 742 (M+ 1H). The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin. |
| format | Artículo científico |
| id | pubmed_39877001 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Food chemistry. Molecular sciences |
| record_format | pubmed |
| spellingShingle | Application of bacterioruberin from sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage. Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun Application of bacterioruberin from sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage. Sajjad, Wasim Muhammad, Murad Bukhari, Sayed Muhammad Ata Ullah Shah Abbasi, Sumra Wajid Mohamad, Osama Abdalla Abdelshafy Liu, Yong-Hong Li, Wen-Jun Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an / value of 675 and 742 (M+ 1H). The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin. |
| title | Application of bacterioruberin from sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage. |
| url | https://pubmed.ncbi.nlm.nih.gov/39877001/ |