Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage
Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and i...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566224000467 |
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| author | Wasim Sajjad Murad Muhammad Sayed Muhammad Ata Ullah Shah Bukhari Sumra Wajid Abbasi Osama Abdalla Abdelshafy Mohamad Yong-Hong Liu Wen-Jun Li |
| author_facet | Wasim Sajjad Murad Muhammad Sayed Muhammad Ata Ullah Shah Bukhari Sumra Wajid Abbasi Osama Abdalla Abdelshafy Mohamad Yong-Hong Liu Wen-Jun Li |
| author_sort | Wasim Sajjad |
| collection | DOAJ |
| description | Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an m/z value of 675 and 742 (M+ 1H)+1. The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC50 of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation (p = 0.05) between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin. |
| format | Article |
| id | doaj-art-4797998662364fd88553e466ed764911 |
| institution | Kabale University |
| issn | 2666-5662 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-4797998662364fd88553e466ed7649112025-01-14T04:12:38ZengElsevierFood Chemistry: Molecular Sciences2666-56622025-06-0110100239Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storageWasim Sajjad0Murad Muhammad1Sayed Muhammad Ata Ullah Shah Bukhari2Sumra Wajid Abbasi3Osama Abdalla Abdelshafy Mohamad4Yong-Hong Liu5Wen-Jun Li6State Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, China; Department of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, PakistanState Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, ChinaDepartment of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, PakistanDepartment of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, PakistanState Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, China; Department of Environmental Protection, Faculty of Environmental Agricultural Sciences, Arish University, Al-Arish 45511, EgyptState Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, ChinaState Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, China; State Key Laboratory of Biocontrol, Guangdong Provincial Key Laboratory of Plant Stress Biology and Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, China; Corresponding author at: State Key Laboratory of Desert and Oasis Ecology, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, China.Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an m/z value of 675 and 742 (M+ 1H)+1. The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC50 of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation (p = 0.05) between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin.http://www.sciencedirect.com/science/article/pii/S2666566224000467BacterioruberinFood born pathogenLipidomicAntioxidantPreservativesFood spoilage |
| spellingShingle | Wasim Sajjad Murad Muhammad Sayed Muhammad Ata Ullah Shah Bukhari Sumra Wajid Abbasi Osama Abdalla Abdelshafy Mohamad Yong-Hong Liu Wen-Jun Li Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage Food Chemistry: Molecular Sciences Bacterioruberin Food born pathogen Lipidomic Antioxidant Preservatives Food spoilage |
| title | Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage |
| title_full | Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage |
| title_fullStr | Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage |
| title_full_unstemmed | Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage |
| title_short | Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage |
| title_sort | application of bacterioruberin from arthrobacter sp isolated from xinjiang desert to extend the shelf life of fruits during postharvest storage |
| topic | Bacterioruberin Food born pathogen Lipidomic Antioxidant Preservatives Food spoilage |
| url | http://www.sciencedirect.com/science/article/pii/S2666566224000467 |
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