Food Chemistry Molecular Sciences最新文献_第8页

Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Momordica charantia L.) cultivars 多组学研究揭示了三种不同苦瓜（Momordica charantia L.）品种在味道和营养品质上的关键差异

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.fochms.2025.100308

Shudan Xue , Muhammad Sajjad , Meijiang Zhou, Yingchao Xu, Wenlong Luo, Yingyin Lin, Qingmin Jin, Xiaoming Zheng, Yujuan Zhong

{"title":"Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Momordica charantia L.) cultivars","authors":"Shudan Xue , Muhammad Sajjad , Meijiang Zhou, Yingchao Xu, Wenlong Luo, Yingyin Lin, Qingmin Jin, Xiaoming Zheng, Yujuan Zhong","doi":"10.1016/j.fochms.2025.100308","DOIUrl":"10.1016/j.fochms.2025.100308","url":null,"abstract":"<div><div>Bitter gourd is a widely consumed vegetable recognized for its diverse health-promoting functions. Bitter-melon cultivars (D, B, Q) differ in consumer preferences due to quality variations. Given the lack of studies on flavor, color, and nutrition coregulation in bitter gourd, we hypothesized that these traits are driven by genetic modulation of bitterness-linked pathways. This study used comparative trans-meta-analysis to systematically explore the metabolic and molecular basis of these quality traits. The metabolome analysis shows the 8R-dihydrodehydrodiconferyl alcohol 4-O-β-D-glucopyranoside (phenolic) and borneol 7-O-[β-D-apiofuranosyl-(1→6)]-β-D-glucopyranoside (saponin), geranyl 3-O-xylopyranosyl-glucopyranoside (saponin) all are highly induced in B and Q, while, glycosylated terpenoids (e.g. goyaglycoside, kuguaglycoside) were markedly higher in cv. D compared to other cultivars, that may cause the concurrent superior traits in D. Accordingly, DEGs encoding structural enzymes i.e. sugars (<em>SUS</em>, <em>INV</em>, <em>EGN</em>), carotenoids (<em>LCY</em>, <em>CHX</em>, <em>ZEP</em>), chlorophyll (<em>CS</em>, <em>CAO</em>), and terpenoids (<em>TTPS</em>, <em>GGPP</em>, <em>DTPS</em>) synthases were found as key-contributors. This study uncovers key mechanisms controlling taste, color and nutritional traits in bitter gourd.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100308"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Male-specific amelioration of lipid metabolism by edible insect Locusta migratoria in rats fed a cholesterol diet: Ingredients, mechanisms, and sex-differences 食用昆虫迁徙蝗对饲喂胆固醇饮食的大鼠脂质代谢的雄性特异性改善：成分、机制和性别差异

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-09-25 DOI: 10.1016/j.fochms.2025.100303

Masaru Ochiai , Yume Takahashi , Bungo Shirouchi , Yoshihiro Suzuki , Kanan Mine , Tatsuyuki Takahashi , Jun Nagasao

{"title":"Male-specific amelioration of lipid metabolism by edible insect Locusta migratoria in rats fed a cholesterol diet: Ingredients, mechanisms, and sex-differences","authors":"Masaru Ochiai , Yume Takahashi , Bungo Shirouchi , Yoshihiro Suzuki , Kanan Mine , Tatsuyuki Takahashi , Jun Nagasao","doi":"10.1016/j.fochms.2025.100303","DOIUrl":"10.1016/j.fochms.2025.100303","url":null,"abstract":"<div><div>Edible insects are expected to become alternative and sustainable food resources that will help ensure food security. Among them, the migratory locust (ML), which contains n-3 fatty acids (FA) that bind multiple lipid species, phytosterols, chitin, and resistant proteins, could ameliorate dyslipidemia by improving lipoprotein metabolism. However, since the positive effects of female hormones on lipid metabolism are well-known, the effects of ML supplementation on lipid metabolism may differ between sexes. This study investigated the ability of the ML supplementation to improve lipid metabolism in male and premenopausal female rats fed a 0.5% cholesterol diet for 4 weeks. Notably only in male rats, ML supplementation exhibited reduced plasma lipid levels in all major lipoprotein fractions, particularly the very small low-density lipoprotein fractions, which are more closely related to dyslipidemia. In the liver of male rats, ML supplementation suppressed enzymatic activities and mRNA expressions related to FA synthesis, FA desaturation, very low-density lipoprotein formation, and cholesterol synthesis, as well as dietary lipid absorption. Additionally in the cecum of male rats, ML supplementation increased certain alpha diversity indices and the abundance of the <em>Akkermansia</em> genus, which can improve lipid metabolism. Furthermore, ML supplementation increased anti-inflammatory n-3 FA levels, whereas suppressed inflammation-induced n-6 FA levels in the plasma and liver, and increased fecal lipid content in rats regardless of sex. Overall, ML supplementation was found to have an improvement effect on lipid metabolism, particularly in male rats, by suppressing lipid absorption and hepatic lipogenesis, as well as altering the cecal microbiota.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100303"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive review of understanding ancient dietary habits using modern analytical techniques 利用现代分析技术了解古代饮食习惯的全面回顾

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-10-10 DOI: 10.1016/j.fochms.2025.100304

Nehal S. Ramadan , Magdy M. El-Sayed , Hesham Sameh Ramadan , Mostafa Ismail , Heba Abdelmegeed , Nashwa Gaber , Mahmoud M. Sakr

{"title":"Comprehensive review of understanding ancient dietary habits using modern analytical techniques","authors":"Nehal S. Ramadan , Magdy M. El-Sayed , Hesham Sameh Ramadan , Mostafa Ismail , Heba Abdelmegeed , Nashwa Gaber , Mahmoud M. Sakr","doi":"10.1016/j.fochms.2025.100304","DOIUrl":"10.1016/j.fochms.2025.100304","url":null,"abstract":"<div><div>Understanding ancient dietary habits is essential for reconstructing ancient lifestyles. Archaeobotanical and archaeological remains, such as seeds, plant fibers, and pottery, serve as vital indicators of agriculture and daily life. We proposed that contemporary biomolecular and analytical methods provide unique insights into dietary habits through these artifacts. To assess this, we examined recent analytical platforms utilized in isotope analysis, multi-omics techniques viz. genomics, proteomics, lipidomics, and metabolomics applied to food residues, dental calculus, coprolites, and ceramics. Isotope research has shed light on climate changes and human movement; lipid and protein examinations uncovered methods of food preparation and preservation; and multi-omics strategies have enhanced the detail of dietary reconstructions, increasingly aided by artificial intelligence. Ongoing challenges persist, such as sample preservation, contamination, and potential methodological bias. Nevertheless, our review affirms that biomolecular archaeology significantly enhances our understanding of ancient diets and sharpens archaeological interpretations regarding health, subsistence, and interactions between humans and their environment.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100304"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of faba beans (Vicia faba L.) on muscle texture and fibrosis biomarkers of Nile tilapia (Oreochromis niloticus) 蚕豆（Vicia faba L.）对尼罗罗非鱼肌肉质地和纤维化生物标志物的影响

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-10-14 DOI: 10.1016/j.fochms.2025.100315

Ning-xin Guo , Wen-bin Luo , Jin-hua Gao , Gazahegn-Wakjira Yadata , Xiao-li Yao , Zhi-chao Meng , Yan Zhao , Jin-liang Zhao

{"title":"Effects of faba beans (Vicia faba L.) on muscle texture and fibrosis biomarkers of Nile tilapia (Oreochromis niloticus)","authors":"Ning-xin Guo , Wen-bin Luo , Jin-hua Gao , Gazahegn-Wakjira Yadata , Xiao-li Yao , Zhi-chao Meng , Yan Zhao , Jin-liang Zhao","doi":"10.1016/j.fochms.2025.100315","DOIUrl":"10.1016/j.fochms.2025.100315","url":null,"abstract":"<div><div>Crispy Nile tilapia (<em>Oreochromis niloticus</em>) is a valuable fish with high muscle hardness and chewiness, generated by feeding the fish with faba beans (<em>Vicia faba L.</em>). Reactive oxygen species (ROS) stress response may be one of the physiological causes responsible for the crispy change in muscle texture. However, molecular mechanisms controlling fish muscle texture particularly those arising from faba beans in the diet are unclear. In this study, Nile tilapia was fed with faba beans or commercially formulated feed lacking faba beans for 80 days. Thereafter, fish samples were examined for muscle texture, microstructure, collagen content and transcriptome to determine the mechanism of formation of crisp muscle texture. The results showed muscle texture indexes (hardness, resilience, gumminess, and chewiness) increased, muscle fibre diameter decreased as density increased, and the amount of total collagen in the extracellular matrix of muscle increased significantly in the faba bean-fed group. The expression of genes associated with fibrosis (<em>col1α1</em>, <em>versican</em>, <em>comp</em> and <em>fibrosin</em>) were significantly upregulated, while that of <em>decorin</em>, which is known to inhibit fibrosis, was downregulated in the faba bean-fed group. Overall, our study founded that feeding tilapia with faba beans can change muscle textural quality by altering the muscle fibres and collagen content. We also identified genes which induce changes in fibrosis of muscle that are related to the improved textural quality in crisp tilapia, providing theoretical guidance for the regulation of crispy tilapia.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100315"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines 大豆转基因系与野生系杂交的表型和化学特性

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-06-24 DOI: 10.1016/j.fochms.2025.100271

Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim

{"title":"Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines","authors":"Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim","doi":"10.1016/j.fochms.2025.100271","DOIUrl":"10.1016/j.fochms.2025.100271","url":null,"abstract":"<div><div>This study investigated the morphological, physical, and chemical characteristics of hybrid soybean seeds derived from genetically modified (GM) soybeans (<em>Glycine</em> max) and wild soybeans (<em>Glycine soja</em>), with a primary focus on their nutritional and functional potential in comparison to GM soybeans. The hybrids exhibited reduced stem diameter, smaller leaf area, and delayed flowering compared to their GM parents, but produced higher seed yields despite smaller seed size, indicating a trade-off between vigor and productivity. While amino acid profiles were largely comparable to those of GM soybeans, the hybrids showed significantly higher levels of <em>α</em>-linolenic acid (up to 36.1 %), daidzin (up to 222.6 %), genistin (up to 194.4 %), and daidzein (up to 153.6 %). In contrast, saturated and monounsaturated fatty acids, as well as sucrose, were substantially lower. Structural equation modeling identified daidzein and genistein as major contributors to seed weight. These results suggest that hybrid soybeans, evaluated primarily against GM soybeans in this study, offer promising potential for enhancing nutritional value and may serve as valuable resources in the development of functional food products.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100271"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat 德州驴肉不同切段的多组学综合表征

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-06-12 DOI: 10.1016/j.fochms.2025.100267

Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu

{"title":"Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat","authors":"Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu","doi":"10.1016/j.fochms.2025.100267","DOIUrl":"10.1016/j.fochms.2025.100267","url":null,"abstract":"<div><div>This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes <em>DLD</em> and <em>GOT1</em> were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, <em>HACD1</em>, <em>LPIN1</em>, and <em>TECR</em> were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100267"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response 在嗜水气单胞菌胁迫下中华软壳龟（Pelodiscus sinensis）发质胶原重塑的蛋白质组学研究：营养品质和氧化应激反应的意义

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-08-20 DOI: 10.1016/j.fochms.2025.100288

Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li

{"title":"Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response","authors":"Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li","doi":"10.1016/j.fochms.2025.100288","DOIUrl":"10.1016/j.fochms.2025.100288","url":null,"abstract":"<div><div>The calipash, a collagen-rich tissue in <em>Pelodiscus sinensis</em>, undergoes structural degradation during <em>Aeromonas hydrophila</em> infection, compromising its economic value. This study investigates the underlying collagen alterations. Turtles were challenged with <em>A. hydrophila</em>, and samples were collected at 0 h, 6 h, 1d, 3d, 6d, and 10d post-infection. Results showed progressive collagen degradation, peaking at 10d. Early infection increased collagen content, type I collagen proportion, and collagen-related gene expression, but these declined over time. Essential amino acids decreased, while non-essential amino acids (e.g., glycine, proline) increased. iTRAQ proteomics identified 517 differentially expressed proteins (227 up-, 290 down-regulated), including collagen metabolism regulators (ITGB4, TIMP2, LTBP1 up; COL6A6, FKBP7, COL28A1 down). Protein network analysis revealed ECM stabilization and oxidative stress regulation balances collagen turnover. These findings indicated that <em>P. sinensis</em> modulates collagen biosynthesis and degradation under <em>A. hydrophila</em> stress, altering collagen structure and mitigating oxidative damage.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100288"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences 野生草莓和栽培草莓的挥发物差异：MYB转录因子是风味差异的基础

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-11-04 DOI: 10.1016/j.fochms.2025.100323

Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao

{"title":"Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences","authors":"Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao","doi":"10.1016/j.fochms.2025.100323","DOIUrl":"10.1016/j.fochms.2025.100323","url":null,"abstract":"<div><div>Strawberry (<em>Fragaria</em> spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (<em>F. nilgerrensis</em>) with cultivated (<em>F. × ananassa</em>) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100323"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145520005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’ 油亮萨摩树上贮藏与冷藏品质及风味的比较

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-07-18 DOI: 10.1016/j.fochms.2025.100280

Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang

{"title":"Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’","authors":"Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang","doi":"10.1016/j.fochms.2025.100280","DOIUrl":"10.1016/j.fochms.2025.100280","url":null,"abstract":"<div><div>This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma ‘Youliang’ compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100280"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrative multi-omics analysis unravels chitosan-mediated delay of mango fruit ripening through hormonal and metabolic reprogramming 整合多组学分析揭示了壳聚糖通过激素和代谢重编程介导的芒果果实成熟延迟

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-08-05 DOI: 10.1016/j.fochms.2025.100281

Zhiwei Wu , Zhisheng Lin , Qinghua Qiao , Lieqin Shi , Zhenxin Ren

{"title":"Integrative multi-omics analysis unravels chitosan-mediated delay of mango fruit ripening through hormonal and metabolic reprogramming","authors":"Zhiwei Wu , Zhisheng Lin , Qinghua Qiao , Lieqin Shi , Zhenxin Ren","doi":"10.1016/j.fochms.2025.100281","DOIUrl":"10.1016/j.fochms.2025.100281","url":null,"abstract":"<div><div>Mango (<em>Mangifera indica L.</em>), a climacteric fruit of significant global economic value, suffers from rapid postharvest deterioration driven by complex hormonal and transcriptional networks. While chitosan coating is known to extend mango shelf-life, the precise molecular mechanisms, particularly its interplay with key ripening hormones like abscisic acid and ethylene, and the role of transcriptional regulators, remain poorly understood. We hypothesized that chitosan delays ripening by reprogramming abscisic acid and ethylene signaling pathways and associated transcriptional networks. To test this, we employed an integrative multi-omics approach combining transcriptomics and metabolomics to elucidate the molecular basis of chitosan-mediated ripening delay in mango fruit. Our findings reveal that chitosan orchestrates a dual hormonal attenuation associated with suppression of abscisic acid biosynthesis (NCED3, ABA2) and ethylene signaling (ETR1, EIN3/EIN4) while enhancing abscisic acid catabolism (CYP707A1/4). Crucially, γ-aminobutyric acid (GABA) accumulation antagonized abscisic acid to uncouple starch-to-sugar conversion from ripening progression, correlating with retained firmness and chlorophyll levels. Furthermore, we identified key transcription factors, WRKY53 and bZIP/RF2b, likely acts as central hubs modulating abscisic acid-ethylene crosstalk and cell wall integrity. This knowledge provides novel mechanistic insights into chitosan action and offers a foundation for developing targeted strategies to optimize postharvest preservation in climacteric fruits by synchronously modulating Abscisic acid-ethylene crosstalk, GABA-mediated metabolic reprogramming, and key TFs.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100281"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0