利用代谢组学方法揭示石榴中关键风味和颜色化合物的生物合成途径

IF 4.6 3区 化学 Q2 CHEMISTRY, MULTIDISCIPLINARY
RSC Advances Pub Date : 2025-07-04 DOI:10.1039/D5RA00511F
Jin-Pyo An, Dongjoo Kim, Xuebo Song, John M. Chater, Claire C. Heinitz and Yu Wang
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引用次数: 0

摘要

石榴是一种亚热带水果,以其感官吸引力和营养价值而闻名,因其独特的风味和公认的健康益处而受到全球关注。提高水果品质,特别是风味,可以显著提高消费者偏好和市场需求。然而,风味的发展是一个复杂的过程,需要深入了解促成它的代谢途径。本研究采用气相色谱-质谱(GC/MS)和液相色谱-质谱(LC/MS)相结合的综合代谢组学方法鉴定风味化合物及其前体。为了说明石榴的独特成分,还分析了花青素和石榴苷。探索了四个关键的风味相关途径(shikimate/phenylpropanoid pathway, terpenoid backbone biosynthesis, lipoxygenase pathway, and tricarboxylic acid cycle metabolism),以确定风味化合物产生背后的调控机制。值得注意的是,奇妙,加州的优势品种,上调了大多数途径,从它们的前体中产生与风味相关的次级代谢物。这些发现为提高石榴感官性状的育种工作提供了有价值的基础,最终提高消费者满意度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Uncovering the biosynthetic pathways of key flavor and color compounds in pomegranate using pathway-based metabolomics†

Uncovering the biosynthetic pathways of key flavor and color compounds in pomegranate using pathway-based metabolomics†

Pomegranate, a subtropical fruit renowned for its sensory appeal and nutritional benefits, has garnered global attention due to its distinctive flavor profile and putative health benefits. Enhancing fruit quality, particularly in terms of flavor, could significantly boost consumer preference and market demand. However, the development of flavor is a complex process that requires a deep understanding of the metabolic pathways that contribute to it. In this study, a comprehensive metabolomics approach employing gas chromatography mass spectrometry (GC/MS) and liquid chromatography mass spectrometry (LC/MS) techniques was used to identify flavor compounds and their precursors. To account for distinctive pomegranate compounds, anthocyanins and punicalagins were analyzed as well. Four key flavor-related pathways (shikimate/phenylpropanoid pathway, terpenoid backbone biosynthesis, lipoxygenase pathway, and tricarboxylic acid cycle metabolism) were explored to identify the regulatory mechanisms behind flavor compound production. Notably, Wonderful, a dominant cultivar in California, up-regulated most pathways to produce flavor-related secondary metabolites from their precursors. These findings offer a valuable foundation for breeding efforts aimed at improving sensory traits in pomegranate, ultimately enhancing consumer satisfaction.

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来源期刊
RSC Advances
RSC Advances chemical sciences-
CiteScore
7.50
自引率
2.60%
发文量
3116
审稿时长
1.6 months
期刊介绍: An international, peer-reviewed journal covering all of the chemical sciences, including multidisciplinary and emerging areas. RSC Advances is a gold open access journal allowing researchers free access to research articles, and offering an affordable open access publishing option for authors around the world.
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