PDF(Pubmed)
Abstract：
Prickly ash peel is one of the eight major condiments in China and is widely used in cooking because of its unique fragrance and numbing taste. The color of prickly ash fruit is the most intuitive quality that affects consumer choice. However, the main components and key biosynthetic genes responsible for prickly ash fruit color have not yet been determined. To better understand the biosynthetic mechanisms and accumulation of prickly ash fruit color components, we performed an integrated transcriptomic and metabolomic analysis of red and green prickly ash fruit at different growth periods. The transcriptome analysis identified 17,269 differentially expressed genes (DEGs) between fruit of red and green prickly ash: 7,236 upregulated in green fruit and 10,033 downregulated. Liquid chromatography tandem mass spectrometry (LC-MS/MS) identified 214 flavonoids of 10 types. Flavonoids and flavonols are the main flavonoids in prickly ash, and the total flavonoid content of red prickly ash is higher than that of green prickly ash. Comprehensive analysis showed that the main colored metabolites that differed between green and red prickly ash were cyanidin-3-O-galactoside and cyanidin-3-O-glucoside, and differences in the contents of these metabolites were due mainly to differences in the expression of ANS and UFGT. Our results provide insight into the mechanisms underlying color differences in red and green prickly ash and will be useful for improving the quality of prickly ash fruit.
摘要：
花椒皮是我国八大调味品之一，因其独特的香味和麻木的味道而被广泛用于烹饪。花椒果实的颜色是影响消费者选择的最直观的品质。然而,花椒果实颜色的主要成分和关键生物合成基因尚未确定。为了更好地了解花椒果实颜色成分的生物合成机制和积累，我们对不同生长期的红花椒和绿花椒果实进行了转录组学和代谢组学综合分析。转录组分析确定了红色和绿色花椒果实之间的17,269个差异表达基因（DEGs）：绿色果实中7,236个上调，而10,033个下调。液相色谱串联质谱（LC-MS/MS）鉴定出10种类型的214种类黄酮。黄酮类和黄酮醇是花椒中的主要类黄酮，红花椒的总黄酮含量高于绿花椒。综合分析表明，绿色和红色花椒的主要有色代谢产物是花青素-3-O-半乳糖苷和花青素-3-O-葡萄糖苷，这些代谢物含量的差异主要是由于ANS和UFGT表达的差异。我们的结果提供了深入了解红色和绿色花椒颜色差异的机制，并将有助于提高花椒果实的质量。
