Exploring the effects of selenium treatment on the nutritional quality of tomato fruit

Food Chemistry
Zhu ZhuXueji Zhang

Abstract

In this work, the effects of selenium (Se) on the nutritional quality of tomato fruit were investigated. The results showed that application of 1 mg L-1 sodium selenate foliar spray increased Se content in the fruit without affecting other concentrations of other metals. Se treatment elevated the contents of soluble sugars (glucose and fructose), amino acids, and bioactive compounds, such as flavanoids, glutathione, vitamin C, and vitamin E, in pink tomato fruit. Proteomic analysis using isobaric tags for relative and absolute quantification was performed on tomato fruit at the commercial harvest stage. When comparing Se-enriched tomato fruit with the control group, we identified an aggregate of 269 differentially expressed proteins. Proteins involved in carbohydrate metabolism, amino acids metabolism, and secondary metabolism were highly affected by Se treatment. The results help elucidate the mechanism of Se treatment on improved nutritional quality of tomato fruit.

Citations

Oct 28, 2018·Journal of the Science of Food and Agriculture·Martina PuccinelliBeatrice Pezzarossa
May 21, 2020·Journal of Food Science and Technology·Cornelia Veronica Floare-AvramDana Alina Magdas
May 5, 2020·Critical Reviews in Food Science and Nutrition·Krystyna Pyrzynska, Aleksandra Sentkowska
Oct 23, 2020·Critical Reviews in Food Science and Nutrition·Sanskriti VatsRupesh Deshmukh
Oct 28, 2020·South African Journal of Botany : Official Journal of the South African Association of Botanists = Suid-Afrikaanse Tydskrif Vir Plantkunde : Amptelike Tydskrif Van Die Suid-Afrikaanse Genootskap Van Plantkundiges·Wuxian ZhouMeide Zhang
Nov 29, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Qi WangBin Lin
Aug 30, 2020·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Huanhuan LiQuansheng Chen
Jul 6, 2018·Journal of Agricultural and Food Chemistry·Ming TianLi Li
Nov 7, 2021·Journal of the Science of Food and Agriculture·Chuntao TanXian Yang

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