Kerith D. Golden

Bio: Kerith D. Golden is an academic researcher from University of the West Indies. The author has contributed to research in topics: Hypoglycin & Fatty acid. The author has an hindex of 11, co-authored 17 publications receiving 282 citations. Previous affiliations of Kerith D. Golden include University of London.

Amino Acid, Fatty Acid, and Carbohydrate Content of Artocarpus altilis (Breadfruit)

Abstract: A study is conducted to determine the amino acid, fatty acid, and carbohydrate content of breadfruit using high-performance liquid chromatography (HPLC) and gas chromatography (GC). An HPLC method is used for the determination of amino acids and fatty acids in breadfruit. Representative amino acid samples are derivatized with phenylisothiocianate and the resulting phenylthiocarbamyl derivatives are separated on a reversed-phase column by gradient elution with a 0.05M ammonium acetate buffer and 0.01M ammonium acetate in acetonitrile-methanol-water (44:10:46, v/v). Representative fatty acid samples are derivatized with phenacyl bromide and the resulting fatty acid phenacyl esters are separated on a reversed-phase column by gradient elution with acetonitrile and water. Amino acid and fatty acid derivatives are detected by ultraviolet detection at 254 nm. The analysis of the carbohydrates in breadfruit employs a GC method. Carbohydrates are derivatized using trimethylchlorosilane and hexamethyldisilazane to form trimethylsilyl ethers. Compounds in the samples are separated by the temperature programming of a GC using nitrogen as the carrier gas. Percent recoveries of amino acids, fatty acids, and carbohydrates are 72.5%, 68.2%, and 81.4%, respectively. The starch content of the breadfruit is 15.52 g/100 g fresh weight.

Fruit Ripening Phenomena–An Overview

Abstract: Fruits constitute a commercially important and nutritionally indispensable food commodity. Being a part of a balanced diet, fruits play a vital role in human nutrition by supplying the necessary growth regulating factors essential for maintaining normal health. Fruits are widely distributed in nature. One of the limiting factors that influence their economic value is the relatively short ripening period and reduced post-harvest life. Fruit ripening is a highly coordinated, genetically programmed, and an irreversible phenomenon involving a series of physiological, biochemical, and organoleptic changes, that finally leads to the development of a soft edible ripe fruit with desirable quality attributes. Excessive textural softening during ripening leads to adverse effects/spoilage upon storage. Carbohydrates play a major role in the ripening process, by way of depolymerization leading to decreased molecular size with concomitant increase in the levels of ripening inducing specific enzymes, whose target differ from fruit to fruit. The major classes of cell wall polysaccharides that undergo modifications during ripening are starch, pectins, cellulose, and hemicelluloses. Pectins are the common and major components of primary cell wall and middle lamella, contributing to the texture and quality of fruits. Their degradation during ripening seems to be responsible for tissue softening of a number of fruits. Structurally pectins are a diverse group of heteropolysaccharides containing partially methylated D-galacturonic acid residues with side chain appendages of several neutral polysaccharides. The degree of polymerization/esterification and the proportion of neutral sugar residues/side chains are the principal factors contributing to their (micro-) heterogeneity. Pectin degrading enzymes such as polygalacturonase, pectin methyl esterase, lyase, and rhamnogalacturonase are the most implicated in fruit-tissue softening. Recent advances in molecular biology have provided a better understanding of the biochemistry of fruit ripening as well as providing a hand for genetic manipulation of the entire ripening process. It is desirable that significant breakthroughs in such related areas will come forth in the near future, leading to considerable societal benefits.

Systemic acquired resistance in crop protection: from nature to a chemical approach.

Abstract: Plant natural resistance to potential parasites is regulated by two fundamental mechanisms: the "nonhost" and the "gene-for-gene" resistance, respectively. The latter is relevant when a cultivar resistant (R) gene product recognizes an avirulence gene product in the attacking pathogen and triggers an array of biochemical reactions that halt the pathogen around the site of attempted invasion. To cope with virulent pathogens, plants may benefit by some temporary immunity after a challenge triggering such an array of defense reactions, following a localized necrotizing infection as a possible consequence of a hypersensitive response (HR). This process, mediated by accumulation of endogenous salicylic acid (SA), is called systemic acquired resistance (SAR) and provides resistance, to a certain extent even against unrelated pathogens, such as viruses, bacteria, and fungi, for a relatively long-lasting period. SAR may be more potently activated in plants pretreated with chemical inducers, most of which appear to act as functional analogues of SA. This review summarizes the complex aspects of SAR as a way to prevent crop diseases by activating the plants' own natural defenses. The following outline is taken: (1) introduction through the historical insight of the phenomenon; (2) oxidative burst, which produces high levels of oxygen reactive species in a way similar to the inflammation state in animals and precedes the HR to the pathogen attack; (3) SAR as a coordinate action of several gene products leading to the expression of defenses well beyond the time and space limits of the HR; (4) jasmonic acid (JA) and ethylene as other endogenous factors mediating a different pathway of induced resistance; (5) pathogenesis related proteins (PR proteins) de novo synthesized as specific markers of SAR; (6) exogenous inducers of SAR, which include both synthetic chemicals and natural products; (7) the pathway of signal transduction between sensitization by inducers and PR expression, as inferred by mutageneses, a process that is still, to a large extent, not completely elucidated; (8) prospects and costs; (9) final remarks on the state-of-the-art of the topic reflecting the chemical view of the author, based on the more authoritative ones expressed by the authors of the reviewed papers.

Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review

Abstract: Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).

Biochemistry and genetics of ACC deaminase: a weapon to "stress ethylene" produced in plants.

Abstract: 1-aminocyclopropane-1-carboxylate deaminase (ACCD), a pyridoxal phosphate-dependent enzyme, is widespread in diverse bacterial and fungal species. Owing to ACCD activity, certain plant associated bacteria help plant to grow under biotic and abiotic stresses by decreasing the level of "stress ethylene" which is inhibitory to plant growth. ACCD breaks down ACC, an immediate precursor of ethylene, to ammonia and α-ketobutyrate, which can be further metabolized by bacteria for their growth. ACC deaminase is an inducible enzyme whose synthesis is induced in the presence of its substrate ACC. This enzyme encoded by gene AcdS is under tight regulation and regulated differentially under different environmental conditions. Regulatory elements of gene AcdS are comprised of the regulatory gene encoding LRP protein and other regulatory elements which are activated differentially under aerobic and anaerobic conditions. The role of some additional regulatory genes such as AcdB or LysR may also be required for expression of AcdS. Phylogenetic analysis of AcdS has revealed that distribution of this gene among different bacteria might have resulted from vertical gene transfer with occasional horizontal gene transfer (HGT). Application of bacterial AcdS gene has been extended by developing transgenic plants with ACCD gene which showed increased tolerance to biotic and abiotic stresses in plants. Moreover, distribution of ACCD gene or its homolog's in a wide range of species belonging to all three domains indicate an alternative role of ACCD in the physiology of an organism. Therefore, this review is an attempt to explore current knowledge of bacterial ACC deaminase mediated physiological effects in plants, mode of enzyme action, genetics, distribution among different species, ecological role of ACCD and, future research avenues to develop transgenic plants expressing foreign AcdS gene to cope with biotic and abiotic stressors. Systemic identification of regulatory circuits would be highly valuable to express the gene under diverse environmental conditions.

Biochemistry of fruit softening: an overview

Abstract: Softening is a developmentally programmed ripening process, associated with biochemical changes in cell wall fractions involving hydrolytic processes resulting in breakdown of cell-wall polymers such as cellulose, hemicelluloses and pectin etc. Various hydrolytic reactions are brought about by polygalacturonase, pectin methyl esterase, pectate lyase, rhamnogalacturonase, cellulase and β-galactosidase etc. Besides these enzymes, expansin protein also plays an important role in softening. Textural changes during ripening help in determining the shelf life of a fruit. An understanding of these changes would help in formulating procedures for controlling fruit softening vis-a-vis enhancing shelf life of fruits. In the present review an attempt has been made to coalesce recent findings on biochemistry of fruit softening.