Decoding comparative taste and nutrition regulation in Chinese cabbage via integrated metabolome and transcriptome analysis

作者：Muhammad Sajjad, Shudan Xue, Meijiang Zhou, Guihua Li, Yingchao Xu, Ling Liu, Jitong Zhu, Qitao Meng, Qingmin Jin, Hu Du, Chunpeng Yao, Yujuan Zhong · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114943 · 被引用次数：12 · 研究领域：Plant Gene Expression Analysis、Biochemical Analysis and Sensing Techniques、Food Quality and Safety Studies

Graphical Abstract: decoding taste and nutrition regulation in Caixin • Taste and nutrition level are linked and affected by key pathways in Chinese cabbage. • Several metabolites are fine-tuned at transcriptional level leading to quality differences. • A total of five organic acids, six vitamins, twelve amino acids and seven ascorbates were identified as key components in flavor and nutrition formation process. • Argininosuccinic acid and oxalacetic organic acid were significant contributors to taste difference in Caixin genotypes. • Enhanced saccharic acid and Uridine 5′-diphospho-D-glucose were identified as critical for the metabolic regulation of taste and nutrition. Chinese cabbage ( Brassica rapa L. ssp. pekinensis ) is a widely consumed leafy vegetable known for its various health-beneficial nutrients. Caixin (ET and JY) represent distinct cultivars of Chinese cabbage that exhibit differential consumer preference attributed to variations in taste and nutritional content, with ET being characterized as sweeter and more nutritionally superior compared to JY. However, limited research has been conducted to explore regulation of flavor and nutrition-related quality traits in Chinese cabbage. In this pioneer study, comprehensive trans -meta-analysis was used to compare the metabolic and molecular underpinnings behind unique taste and nutritional profiles of ET and JY. 8-Methylsulfonyloctyl glucosinolates and Uridine 5′-diphospho-D-glucose exhibited the highest correlation ...