Integrated multi-omics unravels bioactive metabolic networks during red chicory heading

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-25 DOI:10.1016/j.foodchem.2025.145685

Hong Lang, Yunhao Zhao, Lixin Zhu, Xinyang Zhao, Mingliang Jiang

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Abstract

Red chicory (Cichorium intybus L.) is a leafy vegetable rich in bioactive compounds; however, the metabolic mechanisms underlying its nutritional quality during heading remain poorly understood. A comparison of basic nutritional components across ten inbred lines identified LC018 as exhibiting superior nutrient accumulation. The metabolomics analysis detected 1471 metabolites, including 367 flavonoids, 230 phenolic acids, 152 lipids, 132 terpenoids, and 590 other compounds. Of these, 571 differentially accumulated metabolites displayed stage-specific changes throughout leafy head development. Transcriptomic analysis revealed 5830 differentially expressed genes significantly enriched in secondary metabolite biosynthesis pathways. Integrated multi-omics analysis identified key structural genes and transcription factors strongly associated with metabolite accumulation, highlighting their involvement in the biosynthesis of flavonoids, phenolic acids, lipids, and sesquiterpenes. These findings provide key insights into the molecular basis of nutritional quality in red chicory during heading and identify genetic targets for developing high-value cultivars with increased bioactive compound content.

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综合多组学揭示了红菊苣抽穗过程中的生物活性代谢网络

红菊苣（chichorium intybus L.）是一种富含生物活性化合物的叶菜；然而，其营养品质在抽穗期间的代谢机制仍然知之甚少。通过比较10个自交系的基本营养成分，发现LC018具有较好的营养积累能力。代谢组学分析检测到1471种代谢物，包括367种类黄酮、230种酚酸、152种脂类、132种萜类和590种其他化合物。其中，571种不同积累的代谢物在叶头发育过程中表现出阶段性变化。转录组学分析显示，5830个差异表达基因在次生代谢物生物合成途径中显著富集。综合多组学分析确定了与代谢物积累密切相关的关键结构基因和转录因子，强调了它们参与类黄酮、酚酸、脂质和倍半萜的生物合成。这些发现为了解红菊苣抽穗营养品质的分子基础提供了重要的见解，并为开发高价值品种提供了遗传靶点。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.