Metabolomic and transcriptomic analyses provide insights into metabolic networks during cashew fruit development and ripening.

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-03-15 Epub Date: 2022-10-29 DOI:10.1016/j.foodchem.2022.134765

Li Zhao, Bei Zhang, Haijie Huang, Weijian Huang, Zhongrun Zhang, Qiannan Wang, Hongli Luo, Bang An

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引用次数: 9

Abstract

Cashew nut is a popular food around the world. The high-resolution profiles and dynamics of metabolomes in cashew fruits are poorly understood till now. In this study, we analyzed the temporal metabolome of cashew nut via a non-targeted method based on UHPLC-Q-Exactive-MS, and analyzed that of cashew apple via a widely targeted method based on UHPLC-QTRAP-MS/MS (MRM). Furthermore, we performed integrative analyses of temporal metabolome and transcriptome data, characterized the accumulation of specific metabolites, and identified the transcriptional changes during cashew fruit development. Specifically, we found that phosphatidylinositol species were the predominant fractions in the unsaturated glycerophospholipids, and we identified a transcription factor that was the potential regulator of phosphatidylinositol biosynthesis. Analysis of cashew apple revealed metabolic genes and transcription factors involved in sugar biosynthesis. Taken together, our results provide insights into metabolic networks during cashew fruit development and generate a valuable resource for further cashew breeding studies.

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代谢组学和转录组学分析提供了对腰果发育和成熟过程中代谢网络的见解。

腰果是世界上很受欢迎的食物。迄今为止，人们对腰果代谢组的高分辨率特征和动态知之甚少。本研究采用基于UHPLC-Q-Exactive-MS的非靶向方法分析腰果的时间代谢组，采用基于UHPLC-QTRAP-MS/MS (MRM)的广泛靶向方法分析腰果苹果的时间代谢组。此外，我们对时间代谢组和转录组数据进行了综合分析，表征了特定代谢物的积累，并确定了腰果发育过程中的转录变化。具体来说，我们发现磷脂酰肌醇是不饱和甘油磷脂的主要成分，并且我们确定了一个转录因子是磷脂酰肌醇生物合成的潜在调节因子。对腰果的分析揭示了参与糖生物合成的代谢基因和转录因子。综上所述，我们的研究结果为腰果发育过程中的代谢网络提供了新的见解，并为进一步的腰果育种研究提供了宝贵的资源。

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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.