Moreno-Escamilla Jesus Omar, Jimeńez-Hernández Fátima Estefanía, Alvarez-Parrilla Emilio, de la Rosa Laura A, Martínez-Ruiz Nina Del Rocío, González-Fernández Raquel, Orozco-Lucero Ernesto, González-Aguilar Gustavo A, García-Fajardo Jorge A, Rodrigo-García Joaquín
Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua 32310, México.
Departamento de Ciencias Veterinarias, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua 32310, México.
ACS Omega. 2020 May 13;5(20):11535-11546. doi: 10.1021/acsomega.0c00680. eCollection 2020 May 26.
The effect of elicitation in butterhead lettuce on carotenoid and polyphenol metabolism was evaluated. Different concentrations of arachidonic acid (AA), salicylic acid (SA), methyl jasmonate (MJ) (15, 45, and 90 μM) and Harpin protein (HP) (30, 60, and 120 mg/L) were applied on red and green butterhead lettuces. Total phenolic and flavonoid content were incremented by MJ (90 μM) in green and red lettuce. Carotenoids were increased in red lettuce (AA; 45 μM). Green lettuce modifies their phenolic acid profile after elicitation with AA and MJ; meanwhile, red lettuce incremented mainly in hydroxycinnamic acids and flavonols, MJ being the elicitor with the highest effect. There was an impact on secondary metabolite enzyme gene transcript concentration. Phenylalanine ammonia-lyase (PAL) and lycopene beta cyclase (LBC) increased in both varieties after elicitation. A relationship between phytochemical increase and the activation of the metabolic pathways after elicitation in butterhead lettuce was observed.
评估了诱导处理对奶油生菜中类胡萝卜素和多酚代谢的影响。将不同浓度的花生四烯酸（AA）、水杨酸（SA）、茉莉酸甲酯（MJ）（15、45和90 μM）以及harpin蛋白（HP）（30、60和120 mg/L）施用于红色和绿色奶油生菜。MJ（90 μM）使绿色和红色生菜中的总酚和类黄酮含量增加。红色生菜中的类胡萝卜素在AA（45 μM）处理后增加。绿色生菜在用AA和MJ诱导处理后改变了其酚酸谱；同时，红色生菜中主要是羟基肉桂酸和黄酮醇增加，MJ是影响最大的诱导剂。对次生代谢物酶基因转录浓度有影响。诱导处理后，两个品种中的苯丙氨酸解氨酶（PAL）和番茄红素β环化酶（LBC）均增加。观察到奶油生菜诱导处理后植物化学物质增加与代谢途径激活之间的关系。
