多组学揭示黑枸杞胼胝体中 LrAN2 过表达促进花青素(一种很有前景的食用蓝色着色剂)过度积累的分子基础

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY
Food frontiers Pub Date : 2024-07-02 DOI:10.1002/fft2.440
Peiyan Ai, Guo Wei, Biao A, Chao Yang, Ying Wang, Shaohua Zeng
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引用次数: 0

摘要

枸杞果(LRF)富含单酰化花青素花青素,是一种潜在的天然着色剂来源,其 pH 值范围很广。然而,LRF 的产量在很大程度上落后于食品工业的市场需求。在这项研究中,过表达 LrAN2(LrAN2OE)(一种 LRF 中的花青素激活剂)会在 L. ruthenicum 胼胝体(LRC)中产生过量的酰化花青素,包括花青素。生理学分析表明,LrAN2OE 广泛协调氧化还原平衡,包括抗氧化酶系统和低分子量抗氧化剂。KEGG富集分析表明,LrAN2在小RNA组、转录组和代谢组等多组学水平上分层协调了鳞茎花青素的酰化花青素生物合成。用 5%蔗糖或葡萄糖培养的 LrAN2OE 胼胝体的花青素产量显著提高。此外,在添加 5%蔗糖和 100 mM NaCl 的液体 MS 培养基中培养 LrAN2OE 悬浮细胞时,花青素产量接近 96.23 mg/g(干重),约为 LRF 的 3.5 倍。值得注意的是,从 LrAN2OE 胼胝体中提取的花青素在 pH 值为 1.0-2.0、pH 值为 7.0 和 pH 值为 9.0 的条件下都很稳定,在 4°C 条件下 30 天内会呈现红色或蓝色。我们的研究结果表明,LrAN2 是在 LRC 中进行酰化花青素代谢工程的理想基因资源,LRC 是一种生产酰化花青素的有前途的底盘。总之,通过 LrAN2 进行代谢工程的 LRC 是一种潜在的天然食用色素来源,有助于弥补未来食品工业中天然着色剂来源 LRF 的不足。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Multi-omics reveal the molecular basis of LrAN2 overexpression in black goji callus promoting the excessive accumulation of petanin, a promising food blue colorant

Multi-omics reveal the molecular basis of LrAN2 overexpression in black goji callus promoting the excessive accumulation of petanin, a promising food blue colorant

Lycium ruthenicum fruit (LRF) is a potential source of natural colorant in a wide pH range due to richness in monoacylated anthocyanin petanin. However, the yield of LRF largely lags behind the market demand in food industry. In this study, overexpressing LrAN2 (LrAN2OE), an anthocyanin activator in LRF, produced excessive acylated anthocyanins including petanin in L. ruthenicum callus (LRC). Physiological analysis indicates that LrAN2OE extensively orchestrate the redox homeostasis, including antioxidant enzymes system and antioxidants with low molecular weight. KEGG enrichment analysis indicates that LrAN2 hierarchically orchestrate the acylated anthocyanin biosynthesis in LRC at multi-omics level, such as small RNAome, transcriptome, and metabolome. The anthocyanin yield of LrAN2OE callus cultured by 5% sucrose or glucose is significantly enhanced. Furthermore, the anthocyanin yield approach to 96.23 mg/g dry weight, approximately 3.5 folds of that in LRF, when LrAN2OE suspension cells are cultured in liquid MS medium supplement with 5% sucrose and 100 mM NaCl. Notably, anthocyanins extracted from LrAN2OE callus are stable in pH 1.0–2.0, pH 7.0, and pH 9.0, showing red or blue color within 30 days at 4°C. Our findings suggest that LrAN2 is perfect gene resource for metabolic engineering of acylated anthocyanins in LRC, a promising chassis producing acylated anthocyanins. Taken together, LRC metabolically engineered by LrAN2 is a potential source of natural food color, which facilitates to make up the shortfall of LRF as source of natural colorant in future food industry.

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