Peña-Barrientos Alberto, Dávila-Ortiz Gloria, Martínez-Gutiérrez Hugo, Perea-Flores María de Jesús
Centro de Nanociencias y Micro y Nanotecnologías-Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Luis Enrique Erro s/n, Gustavo a Madero, 07738, México City, Mexico; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu, esq. Miguel Stampa s/n, Zacatenco, Gustavo A Madero, 07738, México City, Mexico.
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu, esq. Miguel Stampa s/n, Zacatenco, Gustavo A Madero, 07738, México City, Mexico.
Plant Physiol Biochem. 2025 Feb;219:109377. doi: 10.1016/j.plaphy.2024.109377. Epub 2024 Dec 2.
Vanilla is used in several industries, due to during the artisanal curing process, compounds responsible for a highly demanded aroma are synthesized. This process involves physical, biochemical, microbiological and structural changes, which through their study with high-resolution techniques allowed for deep introspection at the ultra-structural level, to identify cellular structures. Which, under conditions leading to the pod during the process, allow the synthesis, release, and storage of molecules aroma responsible. The integration of the referred changes will allow the strategies generation that lead to better use of the vanilla extract and its residue obtained after the extraction processes (∼95%) to which the sheath could be subjected. The proximal chemical analysis showed an increase in lipids (∼25%) at 10 SS (drying-sweating cycles) associated with oleoresins and aroma responsible compounds. Proteins increased (∼50%), a result of the catalytic activity of the enzymes present and associated with the endophytic flora. β-glucosidase associated with the synthesis of aromatic compounds, increased their activity at 10 SS (196 IU/mL). The mesocarp showed a folding and shrinkage of (∼50%), evaluated by SEM and image analysis. Using CLSM, the major compounds in the bean were located and their relationship with the micro and ultra-structure. Using TEM, plastoglobules responsible for the odorant compounds accumulation and plasmodesmata for their transport and storage were identified. The comprehensive study of the curing process and the phenomena conjunction involved, allowed the process key stage identification, important for the proposal of strategies that lead to the optimal use of the metabolites and their residues.
香草在多个行业中都有应用，这是因为在手工腌制过程中，会合成出具有高需求香气的化合物。这个过程涉及物理、生化、微生物和结构变化，通过使用高分辨率技术对其进行研究，能够在超微结构层面进行深入剖析，以识别细胞结构。在该过程中导致豆荚形成的条件下，这些细胞结构能够实现负责香气的分子的合成、释放和储存。对上述变化的整合将有助于制定策略，从而更好地利用香草提取物及其在提取过程后获得的残留物（约95%），豆荚鞘也可用于此。近端化学分析表明，在10个干燥-发汗周期时，与油树脂和负责香气的化合物相关的脂质增加了（约25%）。蛋白质增加了（约50%），这是由于存在的酶的催化活性以及与内生菌群相关的结果。与芳香化合物合成相关的β-葡萄糖苷酶在10个干燥-发汗周期时活性增加（196 IU/mL）。通过扫描电子显微镜（SEM）和图像分析评估，中果皮出现了约50%的折叠和收缩。使用共聚焦激光扫描显微镜（CLSM），确定了豆荚中的主要化合物及其与微观和超微结构的关系。使用透射电子显微镜（TEM），鉴定出了负责气味化合物积累的质体小球以及用于其运输和储存的胞间连丝。对腌制过程及其相关现象的综合研究，有助于识别该过程的关键阶段，这对于提出优化利用代谢产物及其残留物的策略非常重要。
