Caffeic acid treatment promotes the accumulation of flavonoids in fresh-cut pineapple by histone lysine methylation regulation

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-07-01 DOI:10.1002/fft2.422

Jing Zeng, Ting Li, Mengting Liu, Jiechun Peng, Hanzhi Liang, Ruiming Zhong, Yao Peng, Mengyao Wu, Jiangtao Zhang, Xuewu Duan, Xinquan Yang

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Abstract

Fresh-cut pineapple is highly popular with consumers, but it is also susceptible to quality deterioration during storage or shelf life. This study aimed to explore the effects of caffeic acid on the quality of fresh-cut pineapple, specifically in relation to epigenetic regulation. The application of caffeic acid efficiently maintained fruit quality of pineapple slices stored at 4°C. Interestingly, caffeic acid treatment resulted in the increased accumulation of flavonoids in fresh-cut pineapple. Moreover, the expression of several flavonoids biosynthesis-related genes (AcPAL, AcF3’H, AcCHI, AcCHS2, Ac4CL, and AcFLS) was upregulated by caffeic acid. Furthermore, caffeic acid increased the methylation levels of H3K4me3, a gene-activated epigenetic marker, at the loci of AcF3’H, AcCHI, AcCHS2, Ac4CL, and AcFLS. Overall, these findings suggest that the treatment with caffeic acid leads to increased levels of H3K4me3 and activates the expression of flavonoids biosynthesis-related genes, thereby promoting the accumulation of flavonoids and maintaining the quality of pineapple slices.

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咖啡酸处理通过组蛋白赖氨酸甲基化调控促进鲜切菠萝中黄酮类化合物的积累

鲜切菠萝深受消费者喜爱，但在储存或保质期内也容易出现质量下降。本研究旨在探讨咖啡酸对鲜切菠萝质量的影响，特别是与表观遗传调节有关的影响。应用咖啡酸可有效保持 4°C 储藏的菠萝切片的果实质量。有趣的是，咖啡酸处理增加了鲜切菠萝中类黄酮的积累。此外，咖啡酸还上调了几个类黄酮生物合成相关基因（AcPAL、AcF3'H、AcCHI、AcCHS2、Ac4CL 和 AcFLS）的表达。此外，咖啡酸还提高了 AcF3'H、AcCHI、AcCHS2、Ac4CL 和 AcFLS 基因座上基因激活的表观遗传标记 H3K4me3 的甲基化水平。总之，这些研究结果表明，咖啡酸处理会导致 H3K4me3 水平升高，并激活类黄酮生物合成相关基因的表达，从而促进类黄酮的积累，保持菠萝切片的品质。

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