TY - JOUR A1 - Murata, Ariaki A1 - Kai, Kenji A1 - Tsutsui, Ken A1 - Takeuchi, Jun A1 - Todoroki, Yasushi A1 - Furihata, Kazuo A1 - Yokoyama, Mineyuki A1 - Baldermann, Susanne A1 - Watanabe, Naoharu T1 - Enantio-selective reduction of the flowering related compound KODA and its analogues in Pharbitis nil cv. Violet JF - Tetrahedron N2 - Plant oxylipins are an important class of signaling molecules in plants. The cyclic adducts of epinephrine or norepinephrine with the naturally occurring oxylipin (12Z,15Z)-9-hydroxy-10-oxo-octadeca-12,15-dienoic acid (KODA, 1) or its synthetic analogues (2-6) have been reported to possess flower-inducing activity toward Lemna paucicostata. By in vivo and in vitro experiments with seedlings of Pharbitis nil cv. Violet carbonyl groups of the alpha-ketols (1 and 3) and the ketones (7 and 9) were enantio-selectively reduced to give their corresponding vicinal diols (2 and 4) and alcohols (8 and 10). The stereochemistry at the oxymethine carbon was determined based on the long range C H coupling constants and the modified Mosher's method. Orientation of the adjacent hydroxyl group in (1 and 3) did not affect the enantio-selectivity, whereas the conversion was slightly affected and higher yields were obtained with the R-enantiomers of the alpha-ketols. KW - Enantio-selective reduction KW - Lemna paucicostata KW - Flowering KW - Oxylipins KW - Pharbitis nil cv. Violet Y1 - 2012 U6 - https://doi.org/10.1016/j.tet.2012.04.077 SN - 0040-4020 VL - 68 IS - 27-28 SP - 5583 EP - 5589 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Yang, Ziyin A1 - Baldermann, Susanne A1 - Watanabe, Naoharu T1 - Recent studies of the volatile compounds in tea JF - FOOD RESEARCH INTERNATIONAL N2 - Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in tea. These studies have resulted in a number of insightful and useful discoveries. Here we summarize the recent investigations into tea volatile compounds: the volatile compounds in tea products; the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds in tea; and the techniques used for studying such compounds. Finally, we discuss practical applications for the improvement of aroma and flavor quality in teas. (C) 2013 Elsevier Ltd. All rights reserved. KW - Biosynthesis KW - Precursor KW - Stress KW - Tea KW - Volatile Y1 - 2013 U6 - https://doi.org/10.1016/j.foodres.2013.02.011 SN - 0963-9969 VL - 53 IS - 2 SP - 585 EP - 599 PB - ELSEVIER SCIENCE BV CY - AMSTERDAM ER - TY - JOUR A1 - Cosme, Marco A1 - Franken, Philipp A1 - Mewis, Inga A1 - Baldermann, Susanne A1 - Wurst, Susanne T1 - Arbuscular mycorrhizal fungi affect glucosinolate and mineral element composition in leaves of Moringa oleifera JF - Mycorrhiza N2 - Moringa is a mycorrhizal crop cultivated in the tropics and subtropics and appreciated for its nutritive and health-promoting value. As well as improving plant mineral nutrition, arbuscular mycorrhizal fungi (AMF) can affect plant synthesis of compounds bioactive against chronic diseases in humans. Rhizophagus intraradices and Funneliformis mosseae were used in a full factorial experiment to investigate the impact of AMF on the accumulation of glucosinolates, flavonoids, phenolic acids, carotenoids, and mineral elements in moringa leaves. Levels of glucosinolates were enhanced, flavonoids and phenolic acids were not affected, levels of carotenoids (including provitamin A) were species-specifically reduced, and mineral elements were affected differently, with only Cu and Zn being increased by the AMF. This study presents novel results on AMF effects on glucosinolates in leaves and supports conclusions that the impacts of these fungi on microelement concentrations in edible plants are species dependent. The nonspecific positive effects on glucosinolates and the species-specific negative effects on carotenoids encourage research on other AMF species to achieve general benefits on bioactive compounds in moringa. KW - Arbuscularmycorrhizal fungi KW - Moringa oleifera KW - Crop quality KW - Health-promoting compounds KW - Microelements Y1 - 2014 U6 - https://doi.org/10.1007/s00572-014-0574-7 SN - 0940-6360 SN - 1432-1890 VL - 24 IS - 7 SP - 565 EP - 570 PB - Springer CY - New York ER - TY - JOUR A1 - Tu, Vo Anh A1 - Kaga, Atsushi A1 - Gericke, Karl-Heinz A1 - Watanabe, Naoharu A1 - Narumi, Tetsuo A1 - Toda, Mitsuo A1 - Brueckner, Bernhard A1 - Baldermann, Susanne A1 - Mase, Nobuyuki T1 - Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of Hydroxy-apo-10'-carotenal JF - The journal of organic chemistry N2 - This study is focused on the synthesis and characterization of hydroxy-apo-10'-carotenal/quantum dot (QD) conjugates aiming at the in vivo visualization of beta-ionone, a carotenoid-derived volatile compound known for its important contribution to the flavor and aroma of many fruits, vegetables, and plants. The synthesis of nanoparticles bound to plant volatile precursors was achieved via coupling reaction of the QD to C-27-aldehyde which was prepared from alpha-ionone via 12 steps in 2.4% overall yield. The formation of the QD-conjugate was confirmed by measuring its fluorescence spectrum to observe the occurrence of fluorescence resonance energy transfer. Y1 - 2014 U6 - https://doi.org/10.1021/jo500605c SN - 0022-3263 VL - 79 IS - 15 SP - 6808 EP - 6815 PB - American Chemical Society CY - Washington ER - TY - JOUR A1 - Katsuno, Tsuyoshi A1 - Kasuga, Hisae A1 - Kusano, Yumi A1 - Yaguchi, Yoshihiro A1 - Tomomura, Miho A1 - Cui, Jilai A1 - Yang, Ziyin A1 - Baldermann, Susanne A1 - Nakamura, Yoriyuki A1 - Ohnishi, Toshiyuki A1 - Mase, Nobuyuki A1 - Watanabe, Naoharu T1 - Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process JF - Food chemistry N2 - We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles. KW - Odorant compounds KW - Camellia sinensis KW - Tea leaves KW - Indole KW - [N-15]Indole KW - [N-15]Anthranilic acid KW - Metabolome analysis Y1 - 2014 U6 - https://doi.org/10.1016/j.foodchem.2013.10.069 SN - 0308-8146 SN - 1873-7072 VL - 148 SP - 388 EP - 395 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Yamamoto, Masayoshi A1 - Baldermann, Susanne A1 - Yoshikawa, Keisuke A1 - Fujita, Akira A1 - Mase, Nobuyuki A1 - Watanabe, Naoharu T1 - Determination of volatile compounds in four commercial samples of japanese green algae using solid phase microextraction gas chromatography mass spectrometry JF - The ScientificWorld journal N2 - Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings. Y1 - 2014 U6 - https://doi.org/10.1155/2014/289780 SN - 1537-744X PB - Hindawi Publishing Corp. CY - New York ER - TY - JOUR A1 - Frede, Katja A1 - Henze, Andrea A1 - Khalil, Mahmoud A1 - Baldermann, Susanne A1 - Schweigert, Florian J. A1 - Rawel, Harshadrai Manilal T1 - Stability and cellular uptake of lutein-loaded emulsions JF - Journal of functional food N2 - The carotenoid lutein can improve human health. Since only a fraction is absorbed from food, lutein supplementation might be recommended. Emulsions could be good carrier systems to improve the bioavailability of lutein. Six different emulsifier compositions were used in this study to prepare lutein-loaded emulsions: beta-lactoglobulin, beta-lactoglobulin/lecithin, Biozate 1, Biozate 1/lecithin, Been 20 and Tween 20/lecithin. The droplet size, resistance to creaming, lutein stability, cytotoxicity and lutein uptake by HT29 cells were investigated. The whey protein beta-lactoglobulin, the whey protein hydrolysate Biozate 1 and the combination with lecithin brought the most promising results. The small droplet sizes and resistance to creaming were an indication of physical stable emulsions. Furthermore, these emulsifiers prevented oxidation of lutein. The choice of emulsifier had a strong impact on the uptake by HT29 cells. The highest lutein absorption was observed with the combination of Biozate 1 and lecithin. KW - Lutein KW - Emulsion KW - Whey protein KW - Stability KW - Bioavailability Y1 - 2014 U6 - https://doi.org/10.1016/j.jff.2014.03.011 SN - 1756-4646 VL - 8 SP - 118 EP - 127 PB - Elsevier CY - Amsterdam ER - TY - GEN A1 - Witzel, Katja A1 - Neugart, Susanne A1 - Ruppel, Silke A1 - Schreiner, Monika A1 - Wiesner, Melanie A1 - Baldermann, Susanne T1 - Recent progress in the use of ‘omics technologies in brassicaceous vegetables T2 - Frontiers in plant science N2 - Continuing advances in 'omics methodologies and instrumentation is enhancing the understanding of how plants cope with the dynamic nature of their growing environment. 'Omics platforms have been only recently extended to cover horticultural crop species. Many of the most widely cultivated vegetable crops belong to the genus Brassica: these include plants grown for their root (turnip, rutabaga/swede), their swollen stem base (kohlrabi), their leaves (cabbage, kale, pak choi) and their inflorescence (cauliflower, broccoli). Characterization at the genome, transcript, protein and metabolite levels has illustrated the complexity of the cellular response to a whole series of environmental stresses, including nutrient deficiency, pathogen attack, heavy metal toxicity, cold acclimation, and excessive and sub optimal irradiation. This review covers recent applications of omics technologies to the brassicaceous vegetables, and discusses future scenarios in achieving improvements in crop end-use quality. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 429 KW - genomics KW - transcriptomics KW - metabolomics KW - proteomics KW - crop KW - microbiomics Y1 - 2018 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-406479 ER - TY - JOUR A1 - Zhou, Ying A1 - Zhang, Ling A1 - Gui, Jiadong A1 - Dong, Fang A1 - Cheng, Sihua A1 - Mei, Xin A1 - Zhang, Linyun A1 - Li, Yongqing A1 - Su, Xinguo A1 - Baldermann, Susanne A1 - Watanabe, Naoharu A1 - Yang, Ziyin T1 - Molecular Cloning and Characterization of a Short-Chain Dehydrogenase Showing Activity with Volatile Compounds Isolated from Camellia sinensis JF - Plant molecular biology reporter N2 - Camellia sinensis synthesizes and emits a large variety of volatile phenylpropanoids and benzenoids (VPB). To investigate the enzymes involved in the formation of these VPB compounds, a new C. sinensis short-chain dehydrogenase/reductase (CsSDR) was isolated, cloned, sequenced, and functionally characterized. The complete open reading frame of CsSDR contains 996 nucleotides with a calculated protein molecular mass of 34.5 kDa. The CsSDR recombinant protein produced in Escherichia coli exhibited dehydrogenase-reductase activity towards several major VPB compounds in C. sinensis flowers with a strong preference for NADP/NADPH co-factors, and showed affinity for (R)/(S)-1-phenylethanol (1PE), phenylacetaldehyde, benzaldehyde, and benzyl alcohol, and no affinity for acetophenone (AP) and 2-phenylethanol. CsSDR showed the highest catalytic efficiency towards (R)/(S)-1PE. Furthermore, the transient expression analysis in Nicotiana benthamiana plants validated that CsSDR could convert 1PE to AP in plants. CsSDR transcript level was not significantly affected by floral development and some jasmonic acid-related environmental stress, and CsSDR transcript accumulation was detected in most floral tissues such as receptacle and anther, which were main storage locations of VPB compounds. Our results indicate that CsSDR is expressed in C. sinensis flowers and is likely to contribute to a number of floral VPB compounds including the 1PE derivative AP. KW - Camellia sinensis KW - 1-Phenylethanol KW - Phenylpropanoids KW - Short chain dehydrogenase KW - Volatile compound Y1 - 2015 U6 - https://doi.org/10.1007/s11105-014-0751-z SN - 0735-9640 SN - 1572-9818 VL - 33 IS - 2 SP - 253 EP - 263 PB - Springer CY - New York ER - TY - JOUR A1 - Witzel, Katja A1 - Neugart, Susanne A1 - Ruppel, Silke A1 - Schreiner, Monika A1 - Wiesner, Melanie A1 - Baldermann, Susanne T1 - Recent progress in the use of 'omics technologies in brassicaceous vegetables JF - Frontiers in plant science N2 - Continuing advances in 'omics methodologies and instrumentation is enhancing the understanding of how plants cope with the dynamic nature of their growing environment. 'Omics platforms have been only recently extended to cover horticultural crop species. Many of the most widely cultivated vegetable crops belong to the genus Brassica: these include plants grown for their root (turnip, rutabaga/swede), their swollen stem base (kohlrabi), their leaves (cabbage, kale, pak choi) and their inflorescence (cauliflower, broccoli). Characterization at the genome, transcript, protein and metabolite levels has illustrated the complexity of the cellular response to a whole series of environmental stresses, including nutrient deficiency, pathogen attack, heavy metal toxicity, cold acclimation, and excessive and sub optimal irradiation. This review covers recent applications of omics technologies to the brassicaceous vegetables, and discusses future scenarios in achieving improvements in crop end-use quality. KW - genomics KW - transcriptomics KW - metabolomics KW - proteomics KW - crop KW - microbiomics Y1 - 2015 U6 - https://doi.org/10.3389/fpls.2015.00244 SN - 1664-462X VL - 6 PB - Frontiers Research Foundation CY - Lausanne ER -