Characterization of Goji Quality at Different Harvest Stages in Qaidam Basin Based on Transcriptome and Widely Targeted Metabolome

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Mingming Cui, Ming Xiao, Defang Zhang, Zhanling Xie
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Abstract

Goji, a renowned traditional Chinese medicine and food source, is characterized by a long fruiting period. This study was conducted to investigate the variations in nutritional quality of goji berries across different harvest stages by utilizing widely targeted metabolome and transcriptome. The results showed that goji berries of the first harvest stage had advantages in terms of size and metabolic levels, and there was little difference in sugars and organic acids levels. Within significantly enriched phenylpropanoid and flavonoid pathways, chlorogenic acid, and its positional isomers (neochlorogenic acid and cryptochlorogenic acid) increased significantly along with P-coumaroyl quinic acid as the harvest stages progressed, while the other bioactive DEMs including scopoletin, scopolin, naringenin, and pruning exhibited a decreasing trend. The key DEGs encoding PAL, HCT, 4CL, C4H, TOGT1, and C12RT1 were suggested to regulate the variations of these DEMs. Furthermore, six oxidative metabolites enriched in alpha-linolenic acid and linoleic acid metabolism pathways all peaked at the second harvest stage. Climate or plant weakening is suggested as potential factors influencing the metabolic and transcriptomic changes in goji berries. This study provides a fresh perspective on understanding the accumulation of metabolites and their molecular mechanisms in goji at different harvest stages in the Qaidam Basin and can be used to guide goji production and processing.

Abstract Image

基于转录组和广泛靶向的代谢组表征柴达木盆地枸杞不同收获阶段的品质
枸杞是一种著名的传统中药和食物来源,其特点是结果期长。本研究利用广泛的靶向代谢组和转录组研究了枸杞在不同收获期的营养质量变化。结果表明,第一采收期的枸杞在大小和代谢水平方面具有优势,糖和有机酸水平差异不大。在明显富集的苯丙氨酸和类黄酮途径中,绿原酸及其位置异构体(新绿原酸和隐绿原酸)和对香豆酰奎尼酸随着采收期的增加而明显增加,而其他生物活性DEMs(包括莨菪亭、莨菪亭、柚皮素和剪枝素)则呈下降趋势。编码 PAL、HCT、4CL、C4H、TOGT1 和 C12RT1 的关键 DEGs 被认为调控了这些 DEMs 的变化。此外,富含α-亚麻酸和亚油酸代谢途径的六种氧化代谢物均在第二收获期达到峰值。气候或植物衰弱被认为是影响枸杞代谢和转录组变化的潜在因素。这项研究为了解柴达木盆地枸杞在不同收获阶段的代谢物积累及其分子机制提供了一个全新的视角,可用于指导枸杞的生产和加工。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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