Characterization of volatile organic compounds in grafted tomato plants upon potyvirus necrotic infection

A headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS)method was used to study the volatile organic compounds(VOCs)associated with the differential immune response of tomato plants infected with the recombinant strain of potato virus Y(PVY^(C)-to),necrogenic to tomato.Analysis was carried out in UC82(UC),a virus susceptible tomato variety,comparing the same UC plants grafted or not onto a virus tolerant tomato ecotype,Manduria(Ma);the three types of samples used for the GC-MS analysis were mock-inoculated UC/Ma plants,UC/Ma+PVY^(C)-to and UC+PVY^(C)-to plants;the VOCs obtained were 111.Results from symptomatic PVY^(C)-to-infected UC plants showed a VOCs composition enriched in alcohols,fatty acid derivates,benzenoids,and salicylic acid derivatives,while in mock-inoculated UC/Ma plants VOCs were mainly characterized by methyl ester compounds.The VOC profile was in line with RNAseq data analyses,denoting that PVY^(C)-to viral RNA accumulation and disease symptoms induce the specific transcriptional activation of genes involved in VOCs biosynthesis.Furthermore,principal component analysis highlighted that VOCs of PVY^(C)-to-infected and mock-inoculated grafted plants were much closer each other than that of symptomatic PVY^(C)-to-infected non-grafted UC plants.These results suggest that VOCs profiles of tomato plants are related to the viral RNA accumulation,disease intensity and graft-derived tolerance to PVY^(C)-to infection.

Pigmented cereals and legume grains as healthier alternatives for brewing beers

Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.