杜仲叶片色素和生物活性代谢物变化的代谢组学研究：新品种与野生型的比较

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-16 DOI:10.1016/j.foodchem.2025.145126

Tiannuo Hong, Jiayu Gu, Lu Chen, Xiaolu Wang, Libin Zhou, Xuehu Li, Wenke Bai, Linqi Gao, Xiaodong Li, Guangming Zhao, Juan Han, Luxiang Liu

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引用次数: 0

摘要

杜仲（Eucommia ulmoides， EU）是中国特有植物，面临着种质资源薄弱和遗传多样性低的挑战。利用碳离子束辐照（CIBI）技术，培育了一种性状显著提高的欧盟品种。新品种叶片伸长，色素沉着明显，花青素积累增加。代谢组学分析鉴定出688种多酚，其中314种明显改变，包括抗氧化剂上调，如桑缕素和菊花素-7- o -葡萄糖苷。花青素和类胡萝卜素分析揭示了独特的化合物，如花青素-3,5- o -二糖苷和叶黄素己酸。TCMSP数据库分析鉴定出48种生物活性化合物，其中23种具有高口服生物利用度，支持抗氧化和调节脂质作用。这项研究强调了新的欧盟品种作为可持续功能性食物来源的潜力，扩大了其在树皮利用之外的应用。

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Metabolomic insights into pigment and bioactive metabolite alterations in Eucommia ulmoides leaves: A comparison between new variety and wild-type varieties

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Metabolomic insights into pigment and bioactive metabolite alterations in Eucommia ulmoides leaves: A comparison between new variety and wild-type varieties

Eucommia ulmoides (EU), an endemic Chinese plant, faces challenges of weak germplasm resources and low genetic diversity. Carbon ion beam irradiation (CIBI) was used to develop a novel EU variety with enhanced traits, particularly in leaf composition. The new variety exhibited elongated leaves with distinct pigmentation and increased anthocyanin accumulation. Metabolomic profiling identified 688 polyphenols, with 314 significantly altered, including upregulated antioxidants like morin and Chrysin-7-O-glucoside. Anthocyanin and carotenoid analyses revealed unique compounds, such as Cyanidin-3,5-O-diglucoside and lutein caprate. TCMSP database analysis identified 48 bioactive compounds, 23 with high oral bioavailability, supporting antioxidant and lipid-regulating effects. This study highlights the novel EU variety's potential as a sustainable functional food source, expanding its applications beyond bark utilization.

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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.