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We performed chloroplast genome sequencing and comparative analysis of two Rutaceae species, Zanthoxylum schinifolium (Korean pepper tree) and Z. piperitum (Japanese pepper tree), which are medicinal and culinary crops in Asia. We identified more than 837 single nucleotide polymorphisms and 103 insertions/deletions (InDels) based on a comparison of the two chloroplast genomes and developed seven DNA markers derived from five tandem repeats and two InDel variations that discriminated between Korean Zanthoxylum species. Metabolite profile analysis pointed to three metabolic groups, one with Korean Z. piperitum samples, one with Korean Z. schinifolium samples, and the last containing all the tested Chinese Zanthoxylum species samples, which are considered to be Z. bungeanum based on our results. Two markers were capable of distinguishing among these three groups. The chloroplast genome sequences identified in this study represent a valuable genomics resource for exploring diversity in Rutaceae, and the molecular markers will be useful for authenticating dried Zanthoxylum berries in the marketplace.
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http://dx.doi.org/10.1021/acs.jafc.7b04167 | DOI Listing |
BMC Microbiol
August 2025
College of Forestry, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
Background: Zanthoxylum bungeanum is a highly valuable economic tree species in China, widely cultivated for its aromatic peel, medicinal properties, and industrial applications. In recent years, Fusarium tricinctum, a pathogen causing gummosis in Z. bungeanum, has severely impacted production in Sichuan and Gansu provinces.
View Article and Find Full Text PDFMicrobiome Res Rep
April 2025
Department of Plant Pathology, Indian River Research and Education Center IRREC, Institute of Food and Agricultural Sciences IFAS, University of Florida, Fort Pierce, FL 34945, USA.
species are among the most abundant intracellular endosymbionts of insects worldwide. The extensive distribution of Gram-negative among insects highlights their evolutionary success and close relationship with many insect host species. This study aimed to characterize a novel strain from the Wild Lime Psyllid, (), to understand its evolutionary relationship with from psyllid pests like , the vector of Huanglongbing (HLB).
View Article and Find Full Text PDFTheor Appl Genet
August 2025
College of Forestry, Northwest Agriculture and Forestry University, Xianyang, 712100, China.
Apomixis is a form of asexual reproduction that produces offspring with the same genetic material as the female parent. Introducing apomixis into major food crops would revolutionize agricultural breeding by allowing the self-propagation of superior hybrids. We found that the MADS-box transcription factor D-class member AGAMOUS-like 11 (AGL11) plays a key role in the apomictic species Zanthoxylum bungeanum during somatic embryogenesis.
View Article and Find Full Text PDFFood Chem
July 2025
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; China-UK Joint Laboratory for Nondestructive Detection of Agro-products, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address:
Understanding consumer preferences is essential for optimizing traditional spice flavor profiles. This study investigated 17 Sichuan peppers (SP) from diverse geographical origins across China combining chemical analysis, sensory evaluation and chemometrics. The Sorting method categorized SPs into distinct aroma clusters aligned with geographical origins, while ranking-descriptive analysis (RDA) identified lemon, mint, citrus and spicy aromas as the primary sensory drivers of consumer preference.
View Article and Find Full Text PDFFood Chem X
July 2025
China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China.
Flavor compounds influence consumer acceptance of Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids.
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