Visualization of sucrose distribution biosynthesized in vitro from external [1-13C]sorbitol in apple ( Malus domestica) fruit utilizing MALDI-TOF MSI

Yamashita, Ruka; Fujiki, Takumi; Horikawa, Kentaro; Jitsuyama, Yutaka; Kasuga, Jun; Ueno, Keiji; Suzuki, Takashi

Visualization of sucrose distribution biosynthesized in vitro from external [1-13C]sorbitol in apple ( Malus domestica) fruit utilizing MALDI-TOF MSI

Yamashita, Ruka; Fujiki, Takumi; Horikawa, Kentaro et al.

Food Chemistry, 2024, 469

Permalink : https://hdl.handle.net/2115/97381

このアイテムのアクセス数:66件（2026-08-18 18:39 集計）

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アクセス権	open access
URI	https://hdl.handle.net/2115/97381
タイトル	Visualization of sucrose distribution biosynthesized in vitro from external [1-13C]sorbitol in apple ( Malus domestica) fruit utilizing MALDI-TOF MSI
著者	Yamashita, Ruka ; Fujiki, Takumi ; Horikawa, Kentaro ; Jitsuyama, Yutaka ; Kasuga, Jun ; Ueno, Keiji ; Suzuki, Takashi
著者名 Yamashita, Ruka
著者名 Fujiki, Takumi
著者名 Horikawa, Kentaro
e-Rad_Researcher 90322841 著者名 Jitsuyama, Yutaka
著者名 Kasuga, Jun
著者名 Ueno, Keiji
e-Rad_Researcher 30196836 著者名 Suzuki, Takashi
言語	英語
キーワード	Fruit flesh
	HPLC
	Receptacle
	Soluble carbohydrates
	Stable isotope
	Tissue culture
発行日	2024-12-18
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	469
抄録	To clarify the cause of graded distribution of sucrose in apple fruit flesh, a quarter cut of young apple fruit was cultured for 72 h on agar-solidified MS medium supplemented with 0.5 M [1-13C]sorbitol, with the longitudinal or horizontal cut face being attached with the medium, and distribution of 13C-labelled sucrose in a specimen obtained by slicing the fruit along with the cut face was visualized utilizing MALDI-TOF MSI. Heat map images on the distribution of the peaks of sorbitol containing 13C-atom indicated that external [1-13C]sorbitol had penetrated evenly into the tissue. In addition, the fact that a graded increase in the content of sucrose containing 13C-atom in a molecule was confirmed from the center to the outer areas of the fruit, indicates that sucrose biosynthetic ability might be higher at the cortex side of the receptacle than at the pith side in the fruit flesh.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	© 2024. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/
PISSN	0308-8146
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.foodchem.2024.142545