Integrated metabolomic and transcriptomic analysis revealed the transition of functional components in edible flower buds of Hemerocallis citrina Baroni

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-26 DOI:10.1016/j.fochx.2024.101852

Congrong Jiang , Wenwen Zhang , Yating Zhang , Guanghui Yang , Dongmei Cao , Wei Li

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Abstract

The edible flower buds of Hemerocallis citrina Baroni are used both as a vegetable and functional food. It has various health benefits due to the diversity of natural products. However, the establishment of functional components in the edible flower bud remains to be studied. We conducted a high-resolution metabolomic analysis of flower buds at three developmental stages, 1–2 cm, 4–6 cm, and edible (10–15 cm). Our analysis revealed 157 differential accumulated metabolites, including flavonoids (49), fatty acids (17) and terpenoids (13) while most of them decreased during flower bud development. Among them, 2 flavonoids, 2 long-chain fatty acids and 1 triterpene saponin are highly accumulated in edible flower buds. Furthermore, the expression levels of catalytic genes mirrored the changes in metabolite levels detected. These results track the dynamics of functional component accumulation during edible flower bud development, laying the theoretical basis for nutrition formation in H. citrina.

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代谢组和转录组综合分析揭示了Hemerocallis citrina Baroni可食用花蕾中功能成分的转变

Hemerocallis citrina Baroni 的食用花蕾既可用作蔬菜，也可用作功能性食品。由于天然产品的多样性，它对健康有各种益处。然而，食用花蕾中功能成分的建立仍有待研究。我们对 1-2 厘米、4-6 厘米和可食用（10-15 厘米）三个发育阶段的花蕾进行了高分辨率代谢组学分析。我们的分析发现了 157 种不同积累的代谢物，包括黄酮类化合物（49 种）、脂肪酸（17 种）和萜类化合物（13 种），其中大部分在花蕾发育过程中减少。其中，2 种黄酮类化合物、2 种长链脂肪酸和 1 种三萜皂苷在可食用花蕾中的累积量较高。此外，催化基因的表达水平也反映了所检测到的代谢物水平的变化。这些结果追踪了可食用花蕾发育过程中功能成分积累的动态变化，为枸橘营养形成奠定了理论基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.