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. 2019 Sep 30;24(19):3537.
doi: 10.3390/molecules24193537.

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Yuge Guan  1 , Wenzhong Hu  2   3 , Aili Jiang  4   5 , Yongping Xu  6 , Rengaowa Sa  7 , Ke Feng  8   9 , Manru Zhao  10 , Jiaoxue Yu  11 , Yaru Ji  12 , Mengyang Hou  13 , Xiaozhe Yang  14
Affiliations

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Yuge Guan et al. Molecules. .

Abstract

In order to find an efficient way for broccoli to increase the phenolic content, this study intended primarily to elucidate the effect of methyl jasmonate (MeJA) treatment on the phenolic accumulation in broccoli. The optimum concentration of MeJA was studied first, and 10 μM MeJA was chosen as the most effective concentration to improve the phenolic content in wounded broccoli. Furthermore, in order to elucidate the effect of methyl jasmonate (MeJA) treatment on phenolic biosynthesis in broccoli, the key enzyme activities of phenylpropanoid metabolism, the total phenolic content (TPC), individual phenolic compounds (PC), antioxidant activity (AOX) and antioxidant metabolism-associated enzyme activities were investigated. Results show that MeJA treatment stimulated phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), and 4-coumarin coenzyme A ligase (4CL) enzymes activities in phenylpropanoid metabolism, and inhibited the activity of polyphenol oxidase (PPO), and further accelerated the accumulation of the wound-induced rutin, caffeic acid, and cinnamic acid accumulation, which contributed to the result of the total phenolic content increasing by 34.8% and ferric reducing antioxidant power increasing by 154.9% in broccoli. These results demonstrate that MeJA in combination with wounding stress can induce phenylpropanoid metabolism for the wound-induced phenolic accumulation in broccoli.

Keywords: antioxidant capacity; methyl jasmonate; phenolic accumulation; phenylpropanoid metabolism; wounded broccoli.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effect of treatments with different MeJA concentrations on total phenolics content (a) and ferric reducing antioxidant power (FRAP) (b) of broccoli during 48 h of storage at 20 °C. Columns with vertical bars represent the mean ± SD (n = 3).
Figure 2
Figure 2
Effect of MeJA treatment and wounding stress on the content of total phenols (a), FRAR (b), DPPH (c), ABTS (d) of broccoli during 48 h of storage at 20 °C. Columns with vertical bars represent the mean ± SD (n = 3).
Figure 3
Figure 3
The FRAR (a), DPPH(b), ABTS (c) radical scavenging capacity of the positive control (ascorbic acid) assay.
Figure 4
Figure 4
HPLC-PAD chromatograms of phenolic standard (a) and individual phenolic compounds from broccoli (b) at 280 nm. Peaks 1, 2, 3, 4, 5, 6, 7, 8, and 9 represent catechin, hydroxybenzoic acid, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, rutin, cinnamic acid, and quercetin, respectively.
Figure 5
Figure 5
Effect of MeJA treatment and wounding stress on the activities of PAL (a), C4H (b), 4CL (c) of broccoli during 48 h of storage at 20 °C. Columns with vertical bars represent the mean ±SD (n = 3).
Figure 6
Figure 6
Effect of MeJA treatment and wounding stress on vitamin C content (a), APX (b), PPO (c) and POD (d) activities of broccoli during 48 h of storage at 20 °C. Columns with vertical bars represent the mean ±SD (n = 3).
Figure 6
Figure 6
Effect of MeJA treatment and wounding stress on vitamin C content (a), APX (b), PPO (c) and POD (d) activities of broccoli during 48 h of storage at 20 °C. Columns with vertical bars represent the mean ±SD (n = 3).
Figure 7
Figure 7
Principal component analysis (PCA) of individual phenols, total phenols, and antioxidant activity of broccoli. Groups Ⅰ and Ⅱ represent the first principal component (PC1) and second principal component (PC2), respectively. CiA represents cinnamic acid. CaA represents caffeic acid. SiA represents sinapic acid. ChA represents chlorogenic acid. FeA represents ferulic acid. HyA represents hydroxybenzoic acid.
Figure 8
Figure 8
Effect of MeJA treatment and wounding stress on the total amount of individual phenols and TPC of broccoli during 48 h of storage at 20 °C.
Figure 9
Figure 9
Biosynthesis pathway of phenolic compounds in plants.
See this image and copyright information in PMC

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