Metabolic regulation of vitexin-like compound accumulation during mung bean (Vigna radiata) seed development.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-24 DOI:10.1002/jsfa.70141

Yihan Zhao, Nan Xiang, Yaoyao Cheng, Honglin Chen, Xinbo Guo

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引用次数: 0

Abstract

Background: Mung bean has a long history as a legume used for both food and medicine, and contains biologically active substances such as vitexin, so it is critical to study the molecular mechanism of vitexin synthesis and metabolism in mung bean for biofortification. In this study, four mung bean varieties (LL655, SH-1, ZL-5, and ZL-13) with different seed coat colors were chosen to study the dynamic change patterns of the content of vitexin-like compounds and the key genes of their anabolic pathways during mung bean seed development, and the antioxidant activity was evaluated to reveal the nutritious profiles of mung bean seeds during development.

Results: Results showed that the contents of both vitexin and isovitexin gradually increased with seed maturation, with vitexin being the most abundant characteristic phenolics. I2'H and IF7MAT positively regulated the accumulation of vitexin-like compounds. The antioxidant capacity of mung bean seeds generally increased during maturation. Transcription factors belonging to AP2/ERF, MYB, and bHLH families may have the ability to regulate phenolic accumulation during seed development.

Conclusion: These findings elucidated the expression patterns of genes involved in the metabolic pathway for the synthesis of vitexin-like compounds in mung bean, laid the groundwork for the biofortification of mung bean crops via molecular breeding, and provided a reference for the cultivation of high-quality mung bean varieties. © 2025 Society of Chemical Industry.

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绿豆种子发育过程中维荆素类化合物积累的代谢调控。

背景：绿豆作为一种具有悠久食用和药用历史的豆科植物，含有牡荆素等生物活性物质，因此研究绿豆中牡荆素合成和代谢的分子机制对生物强化具有重要意义。以不同种皮颜色的4个绿豆品种（LL655、SH-1、ZL-5和ZL-13）为研究对象，研究了绿豆种子发育过程中维黄素类化合物及其合成代谢途径关键基因含量的动态变化规律，并对其抗氧化活性进行了评价，揭示了绿豆种子发育过程中的营养概况。结果：随着种子成熟，牡荆素和异牡荆素的含量逐渐增加，其中牡荆素含量最高。I2'H和IF7MAT正调控牡荆素样化合物的积累。绿豆种子的抗氧化能力在成熟过程中普遍增强。AP2/ERF、MYB和bHLH家族的转录因子可能具有调节种子发育过程中酚积累的能力。结论：这些发现阐明了绿豆中牡荆素类化合物合成代谢途径相关基因的表达模式，为通过分子育种对绿豆作物进行生物强化奠定了基础，为培育优质绿豆品种提供了参考。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.