Profiles of phenolics and their synthetic pathways in Asparagus officinalis L.

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2023-12-14 DOI:10.1016/j.fochms.2023.100187

Yuping Li , Sylvia E. Brown , Yunbin Li , Qin Cheng , He Wu , Shugu Wei , Xingyu Li , Chun Lin , Zhengjie Liu , Zichao Mao

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Abstract

The synthetic pathways of some phenolics compounds in asparagus have been reported, however, the diversified phenolics compounds including their modification and transcription regulation remains unknown. Thus, multi-omics strategies were applied to detect the phenolics profiles, contents, and screen the key genes for phenolics biosynthesis and regulation in asparagus. A total of 437 compounds, among which 204 phenolics including 105 flavonoids and 82 phenolic acids were detected with fluctuated concentrations in roots (Rs), spears (Ss) and flowering twigs (Fs) of the both green and purple cultivars. Based on the detected phenolics profiles and contents correlated to the gene expressions of screened synthetic enzymes and regulatory TFs, a full phenolics synthetic pathway of asparagus was proposed for the first time, essential for future breeding of asparagus and scaled healthy phenolics production using synthetic biological strategies.

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芦笋中酚类物质及其合成途径的概况

芦笋中一些酚类化合物的合成途径已有报道，但酚类化合物的多样性，包括其修饰和转录调控仍不清楚。因此，本研究采用多组学策略检测芦笋中酚类化合物的特征、含量，并筛选酚类化合物生物合成和调控的关键基因。在绿色和紫色栽培品种的根（Rs）、矛（Ss）和花枝（Fs）中共检测到 437 种化合物，其中包括 204 种酚类化合物，包括 105 种黄酮类化合物和 82 种酚酸类化合物，且浓度均有波动。根据检测到的酚类物质特征和含量与筛选出的合成酶和调控 TFs 基因表达的相关性，首次提出了芦笋的完整酚类物质合成途径，这对未来芦笋育种和利用合成生物学策略规模化健康生产酚类物质至关重要。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.