The effects of polyvinyl chloride microplastics and zinc oxide nanoparticles co-exposure on nutritional quality of purple waxy maize grains

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-17 DOI:10.1016/j.foodchem.2025.146759

Xiaoqiang Zhao , Siqi Sun , Xin Li , Yining Niu , Xiquan Gao

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Abstract

The adverse effects of emerging pollutant microplastics on plants have been fully explored, but there is limited information on how to alleviate these impacts. Here, we investigated the effects of co-exposure with polyvinyl chloride microplastics and zinc oxide nanoparticles (PVC + nZnO) in soil on yield and nutritional quality of purple waxy corn grains at 10, 20, and 30 days after pollination. Results showed that PVC + nZnO increased fresh ear weight and improved grain nutritional quality, particularly by promoting the accumulation of protein, starch, sucrose, alanine, glutamate, and aspartate. A flavonoids-targeted metabolomics detected 185 flavonoid metabolites, with a significant increase in total flavonoids content under PVC + nZnO. Key flavonoid constituents identified included astragalin, nicotiflorin, quercimeritrin, dihydrokaempferol, eriodictyol, isorhamnetin, kaempferol, and naringenin chalcone. Dynamic transcriptomicis revealed that these nutrients accumulation was regulated at transcriptional level. Additionally, WGCNA identified 54 hub genes, which could be utilized as potential targets for improving nutritional quality of waxy corn.

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聚氯乙烯微塑料与氧化锌纳米颗粒共暴露对紫糯玉米籽粒营养品质的影响

新兴污染物微塑料对植物的不利影响已经得到了充分的探讨，但如何减轻这些影响的信息有限。本研究研究了聚氯乙烯微塑料和氧化锌纳米颗粒（PVC + nZnO）在土壤中共暴露于授粉后10、20和30 天对紫色糯玉米籽粒产量和营养品质的影响。结果表明，PVC + nZnO处理增加了鲜穗重，改善了籽粒营养品质，特别是促进了蛋白质、淀粉、蔗糖、丙氨酸、谷氨酸和天冬氨酸的积累。黄酮靶向代谢组学检测到185种黄酮代谢物，PVC + nZnO处理下总黄酮含量显著增加。鉴定的主要类黄酮成分包括黄芪苷、烟叶苷、槲皮苷、二氢山奈酚、碘二醇、异鼠李素、山奈酚和柚皮素查尔酮。动态转录组学研究表明，这些营养物质的积累在转录水平上受到调控。此外，WGCNA还鉴定出54个中心基因，这些中心基因可作为改善糯玉米营养品质的潜在靶点。

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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.