Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-07-09 DOI:10.1016/j.fochms.2025.100277

Hanhan Luo , Jing Tang , Zhaoxiang Zeng , Jinlin Xu , Bixuan Chen , Xin Huang , Haijun Yang , Rongzeng Huang , Cheng Chen , Chengwu Song , Shuna Jin

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Abstract

Litchi, valued for its vibrant appearance and nutritional content, undergoes rapid browning of the pericarp (PE), reducing its market value. However, the browning mechanism and the impact of browning on the pulp (PU) are not fully understood. This study, litchi fruits were considered at five browning stages. Untargeted LC–MS metabolomics and cluster analysis revealed more pronounced browning-related metabolic changes in the PE than in the PU, as shown by greater separation in PE via principal component analysis. Overall, 53 differential metabolites in PE and 24 in PU were characterized, including flavonoids and lipids. The correlation analysis results revealed that the metabolites strongly associated with the browning process in the PE were primarily lipid compounds. Pathway analysis indicated that PE browning was associated with flavonoid pathway and lipid metabolism. These findings offered insights into litchi browning metabolism and a basis for improving PE browning delay and post-harvest preservation.

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荔枝果皮和果肉在褐变过程中的代谢动力学：通过时间聚类和非靶向代谢组学揭示差异概况

荔枝因其充满活力的外观和营养成分而受到重视，但其果皮（PE）会迅速变褐，从而降低其市场价值。然而，褐变机理及其对纸浆（PU）的影响尚不完全清楚。本研究考虑荔枝果实的五个褐变阶段。非靶向LC-MS代谢组学和聚类分析显示，PE中褐变相关的代谢变化比PU中更明显，主成分分析表明PE中分离程度更高。总的来说，PE中有53种差异代谢物，PU中有24种差异代谢物，包括类黄酮和脂质。相关分析结果显示，与PE褐变过程密切相关的代谢物主要是脂质化合物。途径分析表明，PE褐变与类黄酮途径和脂质代谢有关。这些发现为荔枝褐变代谢提供了新的认识，并为改善PE褐变延迟和收获后保存提供了基础。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.