Food Chemistry Molecular Sciences最新文献_第7页

Effect of cinnamaldehyde pickering emulsion on Pseudomonas fragi biofilms: Characterization, antibiofilm effects in vitro and in vivo, and a transcriptomic analysis 肉桂醛酸洗乳剂对fragi假单胞菌生物膜的影响：表征，体外和体内抗生物膜作用，转录组学分析

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-25 DOI: 10.1016/j.fochms.2025.100317

Yanwei Zhou, Xiaosu Hu, Huaimao Tie, Qiujin Zhu, Minping Wei, Yongguang Huang

Pseudomonas fragi (P. fragi), a predominant biofilm-forming spoilage bacterium in fresh chilled meat, causes persistent contamination and poses a significant food safety concern. However, research on its biofilms remains exploratory, and effective control measures are currently lacking. This study developed an innovative biofilm-targeted preservation system by encapsulating cinnamaldehyde (CA), the most potent essential oil component against P. fragi (MIC = 0.3125 mg/mL), within a Pickering emulsion to overcome its inherent volatility and poor aqueous solubility. Molecular docking simulations revealed stable interactions among whey protein isolate (WPI), sunflower oil, and CA, guiding rational emulsion design. The optimized emulsion (oil-water ratio 6:4) exhibited excellent physical stability (particle size: 11.30 ± 1.88 μm; zeta potential: −31.6 ± 0.82 mV), oxidation stability, and sustained-release properties, along with biosafety validated by murine acute toxicity and hemolysis assays. Crucially, while maintaining identical MIC values to free CA, the CA Pickering emulsion demonstrated significantly enhanced biofilm inhibition and eradication capabilities against P. fragi. Transcriptomic analysis revealed, for the first time, that the CA emulsion induced dysregulation of 191 bacterial genes (114 downregulated, 77 upregulated), which simultaneously suppressed signaling and metabolic pathways while inducing stress adaptation responses, thereby disrupting biofilm formation and maintenance. This work establishes a novel stabilization paradigm for essential oils and provides a theoretical foundation for developing green biofilm-targeting technologies against meat spoilage bacteria, facilitating the practical applications of CA Pickering emulsions in meat preservation.

fragi假单胞菌（P. fragi）是鲜肉中主要的形成生物膜的腐败细菌，造成持续污染，并引起重大的食品安全问题。然而，对其生物膜的研究仍处于探索性阶段，目前缺乏有效的防治措施。本研究开发了一种创新的生物膜靶向保存系统，通过将肉桂醛（CA）包封在皮克林乳液中，以克服其固有的挥发性和水溶性差。肉桂醛是抗fragi最有效的精油成分（MIC = 0.3125 mg/mL）。分子对接模拟揭示了乳清分离蛋白（WPI）、葵花籽油和CA之间稳定的相互作用，为乳剂的合理设计提供了指导。优化后的乳化液（油水比6:4）具有良好的物理稳定性（粒径：11.30±1.88 μm； zeta电位：−31.6±0.82 mV）、氧化稳定性和缓释性能，并通过小鼠急性毒性和溶血实验验证了其生物安全性。关键是，在保持与游离CA相同的MIC值的同时，CA Pickering乳剂对fragi的生物膜抑制和根除能力显著增强。转录组学分析首次揭示，CA乳剂诱导191个细菌基因（114个下调，77个上调）失调，在诱导应激适应反应的同时抑制信号通路和代谢途径，从而破坏生物膜的形成和维持。本研究建立了一种新的精油稳定模式，为开发绿色生物膜靶向技术对抗肉类腐败菌提供了理论基础，促进了CA皮克林乳剂在肉类保鲜中的实际应用。

{"title":"Effect of cinnamaldehyde pickering emulsion on Pseudomonas fragi biofilms: Characterization, antibiofilm effects in vitro and in vivo, and a transcriptomic analysis","authors":"Yanwei Zhou, Xiaosu Hu, Huaimao Tie, Qiujin Zhu, Minping Wei, Yongguang Huang","doi":"10.1016/j.fochms.2025.100317","DOIUrl":"10.1016/j.fochms.2025.100317","url":null,"abstract":"<div><div><em>Pseudomonas fragi (P. fragi)</em>, a predominant biofilm-forming spoilage bacterium in fresh chilled meat, causes persistent contamination and poses a significant food safety concern. However, research on its biofilms remains exploratory, and effective control measures are currently lacking. This study developed an innovative biofilm-targeted preservation system by encapsulating cinnamaldehyde (CA), the most potent essential oil component against <em>P. fragi</em> (MIC = 0.3125 mg/mL), within a Pickering emulsion to overcome its inherent volatility and poor aqueous solubility. Molecular docking simulations revealed stable interactions among whey protein isolate (WPI), sunflower oil, and CA, guiding rational emulsion design. The optimized emulsion (oil-water ratio 6:4) exhibited excellent physical stability (particle size: 11.30 ± 1.88 μm; zeta potential: −31.6 ± 0.82 mV), oxidation stability, and sustained-release properties, along with biosafety validated by murine acute toxicity and hemolysis assays. Crucially, while maintaining identical MIC values to free CA, the CA Pickering emulsion demonstrated significantly enhanced biofilm inhibition and eradication capabilities against <em>P. fragi.</em> Transcriptomic analysis revealed, for the first time, that the CA emulsion induced dysregulation of 191 bacterial genes (114 downregulated, 77 upregulated), which simultaneously suppressed signaling and metabolic pathways while inducing stress adaptation responses, thereby disrupting biofilm formation and maintenance. This work establishes a novel stabilization paradigm for essential oils and provides a theoretical foundation for developing green biofilm-targeting technologies against meat spoilage bacteria, facilitating the practical applications of CA Pickering emulsions in meat preservation.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100317"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145415057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines 大豆转基因系与野生系杂交的表型和化学特性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-06-24 DOI: 10.1016/j.fochms.2025.100271

Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim

This study investigated the morphological, physical, and chemical characteristics of hybrid soybean seeds derived from genetically modified (GM) soybeans (Glycine max) and wild soybeans (Glycine soja), with a primary focus on their nutritional and functional potential in comparison to GM soybeans. The hybrids exhibited reduced stem diameter, smaller leaf area, and delayed flowering compared to their GM parents, but produced higher seed yields despite smaller seed size, indicating a trade-off between vigor and productivity. While amino acid profiles were largely comparable to those of GM soybeans, the hybrids showed significantly higher levels of α-linolenic acid (up to 36.1 %), daidzin (up to 222.6 %), genistin (up to 194.4 %), and daidzein (up to 153.6 %). In contrast, saturated and monounsaturated fatty acids, as well as sucrose, were substantially lower. Structural equation modeling identified daidzein and genistein as major contributors to seed weight. These results suggest that hybrid soybeans, evaluated primarily against GM soybeans in this study, offer promising potential for enhancing nutritional value and may serve as valuable resources in the development of functional food products.

本研究研究了由转基因大豆（Glycine max）和野生大豆（Glycine soja）杂交而成的大豆种子的形态、物理和化学特性，重点研究了它们与转基因大豆相比的营养和功能潜力。与转基因亲本相比，杂交种的茎粗减小、叶面积减小、开花延迟，但种子产量较高，籽粒大小较小，表明活力与生产力之间存在权衡关系。虽然氨基酸谱与转基因大豆基本相当，但杂交品种α-亚麻酸（高达36.1%）、大豆苷元（高达222.6%）、龙木素（高达194.4%）和大豆苷元（高达153.6%）的含量显著高于转基因大豆。相比之下，饱和脂肪酸和单不饱和脂肪酸以及蔗糖的含量要低得多。结构方程模型确定大豆苷元和染料木素是种子重的主要贡献者。这些结果表明，杂交大豆在提高营养价值方面具有很大的潜力，可以作为开发功能性食品的宝贵资源。

{"title":"Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines","authors":"Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim","doi":"10.1016/j.fochms.2025.100271","DOIUrl":"10.1016/j.fochms.2025.100271","url":null,"abstract":"<div><div>This study investigated the morphological, physical, and chemical characteristics of hybrid soybean seeds derived from genetically modified (GM) soybeans (<em>Glycine</em> max) and wild soybeans (<em>Glycine soja</em>), with a primary focus on their nutritional and functional potential in comparison to GM soybeans. The hybrids exhibited reduced stem diameter, smaller leaf area, and delayed flowering compared to their GM parents, but produced higher seed yields despite smaller seed size, indicating a trade-off between vigor and productivity. While amino acid profiles were largely comparable to those of GM soybeans, the hybrids showed significantly higher levels of <em>α</em>-linolenic acid (up to 36.1 %), daidzin (up to 222.6 %), genistin (up to 194.4 %), and daidzein (up to 153.6 %). In contrast, saturated and monounsaturated fatty acids, as well as sucrose, were substantially lower. Structural equation modeling identified daidzein and genistein as major contributors to seed weight. These results suggest that hybrid soybeans, evaluated primarily against GM soybeans in this study, offer promising potential for enhancing nutritional value and may serve as valuable resources in the development of functional food products.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100271"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exogenous proline regulates the antioxidation system and fruit quality of cherry tomatoes under chilling storage: Integrated physiological, metabolomic, and transcriptomic study 外源脯氨酸对冷藏樱桃番茄抗氧化系统和果实品质的调控：生理、代谢组学和转录组学综合研究

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-03 DOI: 10.1016/j.fochms.2025.100311

Suihua Huang , Quanqing Deng , Kaixin Bao , Jianneng Chen , Xuqiao Deng , Xu Wang

Cherry tomatoes fruits suffer from chilling stress during storage. Proline (Pro) is a vital amino acid to alleviate the stress. However, the biochemical mechanisms remained unclear. A field experiment was conducted with spraying distilled water (T0) or Pro solution during the growth period (T1); mature fruits were sampled at the date of harvest (D0) and stored at 4 °C for 20 d after harvest (D1). Results showed that the alanine content was increased by 1.7 %–8.0 % while the arginine content was reduced by 12.7 %–61.5 % under D1T1 compared with D1T0. The sugar acid ratio in D0T1 vs D1T1 was reduced to 65.9 % lower than that in D0T0 vs D1T0, although Pro treatment decreased the sugar acid ratio. Multivariate analysis revealed that PC1 accounted for 93.1 % in principal component analysis. The enzymatic activity of superoxide dismutase, ascorbate peroxidase, the amino acid content of glutamate and γ-aminobutyric acid were positively related to Pro content. Integrated metabolomic and transcriptomic analysis revealed that differentially expressed metabolites and genes were enriched in phenylalanine metabolism and lignin biosynthesis pathways. CCoAOMT was a putative gene responsible for the changes. Applications of Pro regulated the level of relevant amino acids and antioxidants, preserving the flavor quality after chilling storage in cherry tomatoes.

圣女果在贮藏过程中受到低温胁迫。脯氨酸（Pro）是缓解应激的重要氨基酸。然而，其生化机制尚不清楚。田间试验，在生长期（T1）喷洒蒸馏水（T0）或Pro溶液；成熟果实在采收日（D0）取样，采收后在4℃下保存20 d （D1）。结果表明，与D1T0相比，D1T1处理下的丙氨酸含量提高了1.7% ~ 8.0%，精氨酸含量降低了12.7% ~ 61.5%。虽然Pro处理降低了糖酸比，但D0T1与D1T1的糖酸比比D0T0与D1T0的糖酸比降低了65.9%。多因素分析显示PC1在主成分分析中占93.1%。超氧化物歧化酶、抗坏血酸过氧化物酶活性、谷氨酸和γ-氨基丁酸的氨基酸含量与Pro含量呈正相关。综合代谢组学和转录组学分析显示，差异表达的代谢物和基因在苯丙氨酸代谢和木质素生物合成途径中富集。CCoAOMT被认为是导致这些变化的基因。Pro的应用调节了相关氨基酸和抗氧化剂的水平，保持了樱桃番茄冷藏后的风味品质。

{"title":"Exogenous proline regulates the antioxidation system and fruit quality of cherry tomatoes under chilling storage: Integrated physiological, metabolomic, and transcriptomic study","authors":"Suihua Huang , Quanqing Deng , Kaixin Bao , Jianneng Chen , Xuqiao Deng , Xu Wang","doi":"10.1016/j.fochms.2025.100311","DOIUrl":"10.1016/j.fochms.2025.100311","url":null,"abstract":"<div><div>Cherry tomatoes fruits suffer from chilling stress during storage. Proline (Pro) is a vital amino acid to alleviate the stress. However, the biochemical mechanisms remained unclear. A field experiment was conducted with spraying distilled water (T0) or Pro solution during the growth period (T1); mature fruits were sampled at the date of harvest (D0) and stored at 4 °C for 20 d after harvest (D1). Results showed that the alanine content was increased by 1.7 %–8.0 % while the arginine content was reduced by 12.7 %–61.5 % under D1T1 compared with D1T0. The sugar acid ratio in D0T1 vs D1T1 was reduced to 65.9 % lower than that in D0T0 vs D1T0, although Pro treatment decreased the sugar acid ratio. Multivariate analysis revealed that PC1 accounted for 93.1 % in principal component analysis. The enzymatic activity of superoxide dismutase, ascorbate peroxidase, the amino acid content of glutamate and γ-aminobutyric acid were positively related to Pro content. Integrated metabolomic and transcriptomic analysis revealed that differentially expressed metabolites and genes were enriched in phenylalanine metabolism and lignin biosynthesis pathways. <em>CCoAOMT</em> was a putative gene responsible for the changes. Applications of Pro regulated the level of relevant amino acids and antioxidants, preserving the flavor quality after chilling storage in cherry tomatoes.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100311"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences 野生草莓和栽培草莓的挥发物差异：MYB转录因子是风味差异的基础

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-11-04 DOI: 10.1016/j.fochms.2025.100323

Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao

Strawberry (Fragaria spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (F. nilgerrensis) with cultivated (F. × ananassa) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.

草莓（Fragaria spp.）的风味是由挥发性有机化合物（VOCs）及其MYB转录因子调控的复杂相互作用形成的，但野生品种和栽培品种之间的遗传和生化差异仍然知之甚少。本研究采用综合转录组学和代谢组学分析比较了野生草莓（f.n ilgerrensis）和栽培草莓（f.x ananassa）品种。我们发现了不同的挥发性特征：栽培水果富含果花挥发物，如橙花醇、甲酰苯甲酸和各种酯，而野生基因型积累了与胁迫相关的代谢物，如香叶乙酸酯和2,3-二羟基苯甲酸。表达谱揭示了关键的MYB转录因子（如FxaYL_542g0723070， FxaYL_512g0659290），其丰度与这些不同的苯丙烷和萜类化合物挥发谱密切相关。这些发现揭示了栽培草莓的代谢权衡；感官特征相对于防御机制得到增强。这一比较为培育具有更好风味和弹性的草莓提供了分子靶标。本研究促进了我们对草莓香气生物化学的认识，并为培育具有优良风味和韧性的草莓品种提供了战略路线图。

{"title":"Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences","authors":"Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao","doi":"10.1016/j.fochms.2025.100323","DOIUrl":"10.1016/j.fochms.2025.100323","url":null,"abstract":"<div><div>Strawberry (<em>Fragaria</em> spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (<em>F. nilgerrensis</em>) with cultivated (<em>F. × ananassa</em>) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100323"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145520005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’ 油亮萨摩树上贮藏与冷藏品质及风味的比较

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-07-18 DOI: 10.1016/j.fochms.2025.100280

Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang

This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma ‘Youliang’ compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.

研究了树上贮藏（OTS）与冷藏（COS）对‘油亮’萨摩果品质和风味的影响。根据糖酸比和果汁风味特征对果实品质进行评价。对比分析表明，经COS处理的果实中可溶性糖含量逐渐下降，而经OTS处理的果实中糖酸比高于经COS处理的果实。贮藏期间，OTS果实的蔗糖、果糖和苹果酸含量显著高于COS果实。此外，OTS水果表现出更多种类和更高浓度的挥发性有机化合物（VOCs），有助于增强风味。转录组分析表明，OTS通过上调可溶性糖代谢相关基因来减少糖的损失（SUS， SPS）。此外，OTS上调了三羧酸循环相关基因（SSADH, ad - mdh），加速了苹果酸的合成。此外，OTS激活ACAT、GPS和GPPS的表达，促进萜类前体GPP和GGPP的产生。以上结果表明，OTS处理提高了果实的可接受性，在保持果实品质方面比COS处理更有效。

{"title":"Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’","authors":"Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang","doi":"10.1016/j.fochms.2025.100280","DOIUrl":"10.1016/j.fochms.2025.100280","url":null,"abstract":"<div><div>This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma ‘Youliang’ compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100280"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrative multi-omics analysis unravels chitosan-mediated delay of mango fruit ripening through hormonal and metabolic reprogramming 整合多组学分析揭示了壳聚糖通过激素和代谢重编程介导的芒果果实成熟延迟

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-08-05 DOI: 10.1016/j.fochms.2025.100281

Zhiwei Wu , Zhisheng Lin , Qinghua Qiao , Lieqin Shi , Zhenxin Ren

Mango (Mangifera indica L.), a climacteric fruit of significant global economic value, suffers from rapid postharvest deterioration driven by complex hormonal and transcriptional networks. While chitosan coating is known to extend mango shelf-life, the precise molecular mechanisms, particularly its interplay with key ripening hormones like abscisic acid and ethylene, and the role of transcriptional regulators, remain poorly understood. We hypothesized that chitosan delays ripening by reprogramming abscisic acid and ethylene signaling pathways and associated transcriptional networks. To test this, we employed an integrative multi-omics approach combining transcriptomics and metabolomics to elucidate the molecular basis of chitosan-mediated ripening delay in mango fruit. Our findings reveal that chitosan orchestrates a dual hormonal attenuation associated with suppression of abscisic acid biosynthesis (NCED3, ABA2) and ethylene signaling (ETR1, EIN3/EIN4) while enhancing abscisic acid catabolism (CYP707A1/4). Crucially, γ-aminobutyric acid (GABA) accumulation antagonized abscisic acid to uncouple starch-to-sugar conversion from ripening progression, correlating with retained firmness and chlorophyll levels. Furthermore, we identified key transcription factors, WRKY53 and bZIP/RF2b, likely acts as central hubs modulating abscisic acid-ethylene crosstalk and cell wall integrity. This knowledge provides novel mechanistic insights into chitosan action and offers a foundation for developing targeted strategies to optimize postharvest preservation in climacteric fruits by synchronously modulating Abscisic acid-ethylene crosstalk, GABA-mediated metabolic reprogramming, and key TFs.

芒果（Mangifera indica L.）是一种具有重要全球经济价值的更年期水果，在复杂的激素和转录网络的驱动下，其采后会迅速变质。虽然已知壳聚糖涂层可以延长芒果的保质期，但确切的分子机制，特别是它与脱落酸和乙烯等关键成熟激素的相互作用，以及转录调节因子的作用，仍然知之甚少。我们假设壳聚糖通过重编程脱落酸和乙烯信号通路以及相关的转录网络来延迟成熟。为了验证这一点，我们采用了结合转录组学和代谢组学的综合多组学方法来阐明壳聚糖介导的芒果果实成熟延迟的分子基础。我们的研究结果表明，壳聚糖协调了与抑制脱落酸生物合成（NCED3, ABA2）和乙烯信号（ETR1, EIN3/EIN4）相关的双激素衰减，同时增强了脱落酸分解代谢（CYP707A1/4）。至关重要的是，γ-氨基丁酸（GABA）的积累拮抗脱落酸，使成熟过程中的淀粉到糖的转化不偶联，与保留的硬度和叶绿素水平相关。此外，我们确定了关键转录因子WRKY53和bZIP/RF2b，它们可能是调节脱落酸-乙烯串扰和细胞壁完整性的中心枢纽。这一发现为壳聚糖的作用提供了新的机制见解，并为开发有针对性的策略提供了基础，通过同步调节脱落酸-乙烯串音、gaba介导的代谢重编程和关键的TFs来优化更年期水果的采后保存。

{"title":"Integrative multi-omics analysis unravels chitosan-mediated delay of mango fruit ripening through hormonal and metabolic reprogramming","authors":"Zhiwei Wu , Zhisheng Lin , Qinghua Qiao , Lieqin Shi , Zhenxin Ren","doi":"10.1016/j.fochms.2025.100281","DOIUrl":"10.1016/j.fochms.2025.100281","url":null,"abstract":"<div><div>Mango (<em>Mangifera indica L.</em>), a climacteric fruit of significant global economic value, suffers from rapid postharvest deterioration driven by complex hormonal and transcriptional networks. While chitosan coating is known to extend mango shelf-life, the precise molecular mechanisms, particularly its interplay with key ripening hormones like abscisic acid and ethylene, and the role of transcriptional regulators, remain poorly understood. We hypothesized that chitosan delays ripening by reprogramming abscisic acid and ethylene signaling pathways and associated transcriptional networks. To test this, we employed an integrative multi-omics approach combining transcriptomics and metabolomics to elucidate the molecular basis of chitosan-mediated ripening delay in mango fruit. Our findings reveal that chitosan orchestrates a dual hormonal attenuation associated with suppression of abscisic acid biosynthesis (NCED3, ABA2) and ethylene signaling (ETR1, EIN3/EIN4) while enhancing abscisic acid catabolism (CYP707A1/4). Crucially, γ-aminobutyric acid (GABA) accumulation antagonized abscisic acid to uncouple starch-to-sugar conversion from ripening progression, correlating with retained firmness and chlorophyll levels. Furthermore, we identified key transcription factors, WRKY53 and bZIP/RF2b, likely acts as central hubs modulating abscisic acid-ethylene crosstalk and cell wall integrity. This knowledge provides novel mechanistic insights into chitosan action and offers a foundation for developing targeted strategies to optimize postharvest preservation in climacteric fruits by synchronously modulating Abscisic acid-ethylene crosstalk, GABA-mediated metabolic reprogramming, and key TFs.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100281"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantitative transcriptomic and metabolomic analyses reveal the changes in Tibetan pork during refrigerated storage

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-11-17 DOI: 10.1016/j.fochms.2025.100329

Yuru Shui , Yunxiao Xie , Wanlin Cai , Xuedong Gu , Lei Liu , Jinqiu Wang , Fang Geng

During refrigeration, postmortem quality changes of Tibetan pork are driven by coordinated transcriptional reprogramming that induces a metabolic shift from aerobic to anaerobic metabolism and activates the key signaling pathways regulating proteolysis and cell membrane integrity. To validate this hypothesis, pork samples were stored at 4 °C for 5 days and analyzed using multi-omics approaches. Metabolomic results revealed a 52% increase in total metabolite abundance after 5 days, accompanied by substantial accumulation of lysophospholipids, indicating severe membrane structural damage. Continuous protein degradation resulted in the release of free amino acids, which subsequently promoted the accumulation of two key biogenic amines, 1,5-diaminopentane (cadaverine) and tyramine. Transcriptomic analysis identified 5062 differentially expressed genes and revealed significant activation of several pathways, including PI3K-Akt and calcium signaling, in postmortem pork. These pathways collectively mediated extensive degradation of myofibrillar and extracellular matrix proteins. Overall, these findings systematically elucidate the molecular mechanisms underlying the development of tenderness and flavor in Tibetan pork, providing a theoretical basis for improving meat quality control under cold-chain conditions.

为了验证这一假设，猪肉样品在4°C下保存5天，并使用多组学方法进行分析。代谢组学结果显示，5天后总代谢物丰度增加52%，并伴有溶血磷脂的大量积累，表明膜结构严重受损。持续的蛋白质降解导致游离氨基酸的释放，随后促进了两种关键生物胺的积累，1,5-二氨基戊烷（尸胺）和酪胺。转录组学分析确定了5062个差异表达基因，并揭示了死后猪肉中几种途径的显著激活，包括PI3K-Akt和钙信号。这些途径共同介导了肌纤维蛋白和细胞外基质蛋白的广泛降解。

{"title":"Quantitative transcriptomic and metabolomic analyses reveal the changes in Tibetan pork during refrigerated storage","authors":"Yuru Shui , Yunxiao Xie , Wanlin Cai , Xuedong Gu , Lei Liu , Jinqiu Wang , Fang Geng","doi":"10.1016/j.fochms.2025.100329","DOIUrl":"10.1016/j.fochms.2025.100329","url":null,"abstract":"<div><div>During refrigeration, postmortem quality changes of Tibetan pork are driven by coordinated transcriptional reprogramming that induces a metabolic shift from aerobic to anaerobic metabolism and activates the key signaling pathways regulating proteolysis and cell membrane integrity. To validate this hypothesis, pork samples were stored at 4 °C for 5 days and analyzed using multi-omics approaches. Metabolomic results revealed a 52% increase in total metabolite abundance after 5 days, accompanied by substantial accumulation of lysophospholipids, indicating severe membrane structural damage. Continuous protein degradation resulted in the release of free amino acids, which subsequently promoted the accumulation of two key biogenic amines, 1,5-diaminopentane (cadaverine) and tyramine. Transcriptomic analysis identified 5062 differentially expressed genes and revealed significant activation of several pathways, including PI3K-Akt and calcium signaling, in postmortem pork. These pathways collectively mediated extensive degradation of myofibrillar and extracellular matrix proteins. Overall, these findings systematically elucidate the molecular mechanisms underlying the development of tenderness and flavor in Tibetan pork, providing a theoretical basis for improving meat quality control under cold-chain conditions.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100329"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat 德州驴肉不同切段的多组学综合表征

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-06-12 DOI: 10.1016/j.fochms.2025.100267

Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu

This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes DLD and GOT1 were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, HACD1, LPIN1, and TECR were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.

本研究对五种不同部位的德州驴肉的营养成分进行了详细分析。将这些发现与转录组数据相结合，研究人员确定了区域特异性基因表达模式，并揭示了与不同部位肉质性状相关的关键调控网络。DLD和GOT1基因被确定为调节后腿氨基酸代谢的关键基因。相比之下，HACD1、LPIN1和TECR被认为是背部脂肪酸代谢的重要调节因子。这三个基因还通过调节三糖酸来影响背肉的味道，而三糖酸反过来又影响壬醛水平。本研究深入分析了各种驴肉切块的肉质性状和基因表达模式，突出了涉及的关键功能基因。这些发现提供了重要的见解，可以指导有针对性的育种工作，以提高驴肉的质量。

{"title":"Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat","authors":"Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu","doi":"10.1016/j.fochms.2025.100267","DOIUrl":"10.1016/j.fochms.2025.100267","url":null,"abstract":"<div><div>This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes <em>DLD</em> and <em>GOT1</em> were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, <em>HACD1</em>, <em>LPIN1</em>, and <em>TECR</em> were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100267"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response 在嗜水气单胞菌胁迫下中华软壳龟（Pelodiscus sinensis）发质胶原重塑的蛋白质组学研究：营养品质和氧化应激反应的意义

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-08-20 DOI: 10.1016/j.fochms.2025.100288

Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li

The calipash, a collagen-rich tissue in Pelodiscus sinensis, undergoes structural degradation during Aeromonas hydrophila infection, compromising its economic value. This study investigates the underlying collagen alterations. Turtles were challenged with A. hydrophila, and samples were collected at 0 h, 6 h, 1d, 3d, 6d, and 10d post-infection. Results showed progressive collagen degradation, peaking at 10d. Early infection increased collagen content, type I collagen proportion, and collagen-related gene expression, but these declined over time. Essential amino acids decreased, while non-essential amino acids (e.g., glycine, proline) increased. iTRAQ proteomics identified 517 differentially expressed proteins (227 up-, 290 down-regulated), including collagen metabolism regulators (ITGB4, TIMP2, LTBP1 up; COL6A6, FKBP7, COL28A1 down). Protein network analysis revealed ECM stabilization and oxidative stress regulation balances collagen turnover. These findings indicated that P. sinensis modulates collagen biosynthesis and degradation under A. hydrophila stress, altering collagen structure and mitigating oxidative damage.

在嗜水气单胞菌感染过程中，胭脂鱼富含胶原蛋白的组织会发生结构降解，从而降低其经济价值。这项研究调查了潜在的胶原蛋白改变。分别于感染后0 h、6 h、1d、3d、6d和10d采集标本。结果显示胶原蛋白降解进展，在10d达到峰值。早期感染增加了胶原含量、I型胶原比例和胶原相关基因表达，但随着时间的推移，这些都有所下降。必需氨基酸减少，而非必需氨基酸（如甘氨酸、脯氨酸）增加。iTRAQ蛋白组学鉴定出517个差异表达蛋白（227个上调，290个下调），包括胶原代谢调节蛋白（ITGB4、TIMP2、LTBP1上调；COL6A6、FKBP7、COL28A1下调）。蛋白质网络分析显示ECM稳定和氧化应激调节平衡胶原蛋白周转。这些结果表明，在嗜水单胞菌胁迫下，中华单胞菌调节胶原合成和降解，改变胶原结构，减轻氧化损伤。

{"title":"Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response","authors":"Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li","doi":"10.1016/j.fochms.2025.100288","DOIUrl":"10.1016/j.fochms.2025.100288","url":null,"abstract":"<div><div>The calipash, a collagen-rich tissue in <em>Pelodiscus sinensis</em>, undergoes structural degradation during <em>Aeromonas hydrophila</em> infection, compromising its economic value. This study investigates the underlying collagen alterations. Turtles were challenged with <em>A. hydrophila</em>, and samples were collected at 0 h, 6 h, 1d, 3d, 6d, and 10d post-infection. Results showed progressive collagen degradation, peaking at 10d. Early infection increased collagen content, type I collagen proportion, and collagen-related gene expression, but these declined over time. Essential amino acids decreased, while non-essential amino acids (e.g., glycine, proline) increased. iTRAQ proteomics identified 517 differentially expressed proteins (227 up-, 290 down-regulated), including collagen metabolism regulators (ITGB4, TIMP2, LTBP1 up; COL6A6, FKBP7, COL28A1 down). Protein network analysis revealed ECM stabilization and oxidative stress regulation balances collagen turnover. These findings indicated that <em>P. sinensis</em> modulates collagen biosynthesis and degradation under <em>A. hydrophila</em> stress, altering collagen structure and mitigating oxidative damage.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100288"},"PeriodicalIF":4.7,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecular mechanisms and horticultural implications of temperature-induced color variation in Stropharia rugosoannulata mushrooms 温度诱导蘑菇颜色变化的分子机制及其园艺意义

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-07-08 DOI: 10.1016/j.fochms.2025.100276

Shen Meng , Yan Jing , Wang Ruisen , Quan Xinhua , Yuan Ye , Yao Xiangtan , Jin Qunli

Cap color is a critical commercial trait in Stropharia rugosoannulata mushrooms, yet the molecular mechanisms underlying its temperature-induced variation remain poorly understood. This study integrated metabolomic and transcriptomic approaches to identify key metabolites and genes associated with the transition of cap color from white to wine-red under different temperature conditions. Metabolomic analysis identified 1913 metabolites, with flavonoid derivatives such as quercetin-3-O-glucoside and kaempferol-based compounds accumulating preferentially in wine-red mushrooms at high temperatures. Transcriptomic analysis revealed 13,428 differentially expressed genes (DEGs), including 36 structural genes in the flavonoid biosynthesis pathway. Notably, upregulation of SrGene13140 (F3′H) and SrGene10248 (F3′5′H) was observed in wine-red mushrooms, suggesting their involvement in red pigment production. In contrast, SrGene10253 (F3′H) was more highly expressed in yellow mushrooms, indicating isoform-specific hydroxylation activity. Integrated gene-metabolite correlation and network analysis highlighted key enzymes, including phenylalanine ammonia lyase (PAL), flavonoid 3′-hydroxylase (F3′H), and 4-coumarate: coenzyme A ligase (4CL), as central regulators of color-related flavonoid biosynthesis. These findings provide valuable insights into the molecular basis of temperature-induced color variation in S. rugosoannulata and offer potential applications in mushroom breeding and horticulture.

帽色是Stropharia rugosoannulata蘑菇的关键商业性状，但其温度诱导变异的分子机制仍知之甚少。本研究结合代谢组学和转录组学方法，鉴定了在不同温度条件下帽色从白色向酒红色转变的关键代谢物和相关基因。代谢组学分析鉴定出1913种代谢物，其中黄酮类衍生物如槲皮素-3- o -葡萄糖苷和山奈酚类化合物在高温下优先在酒红蘑菇中积累。转录组学分析发现了13428个差异表达基因（DEGs），其中36个是类黄酮生物合成途径的结构基因。值得注意的是，在酒红蘑菇中观察到SrGene13140 （F3’h）和SrGene10248 （F3’5’h）的上调，表明它们参与了红色色素的产生。相比之下，SrGene10253 （f3’h）在黄蘑菇中的表达更高，表明其具有同种异构体特异性羟基化活性。综合基因-代谢物相关性和网络分析显示，苯丙氨酸解氨酶（PAL）、类黄酮3′-羟化酶（f3’h）和4-香豆酸辅酶A连接酶（4CL）等关键酶是与颜色相关的类黄酮生物合成的中心调控因子。这些发现为揭示温度诱导的蘑菇颜色变化的分子基础提供了有价值的见解，并为蘑菇育种和园艺提供了潜在的应用前景。

{"title":"Molecular mechanisms and horticultural implications of temperature-induced color variation in Stropharia rugosoannulata mushrooms","authors":"Shen Meng , Yan Jing , Wang Ruisen , Quan Xinhua , Yuan Ye , Yao Xiangtan , Jin Qunli","doi":"10.1016/j.fochms.2025.100276","DOIUrl":"10.1016/j.fochms.2025.100276","url":null,"abstract":"<div><div>Cap color is a critical commercial trait in <em>Stropharia rugosoannulata</em> mushrooms, yet the molecular mechanisms underlying its temperature-induced variation remain poorly understood. This study integrated metabolomic and transcriptomic approaches to identify key metabolites and genes associated with the transition of cap color from white to wine-red under different temperature conditions. Metabolomic analysis identified 1913 metabolites, with flavonoid derivatives such as quercetin-3-O-glucoside and kaempferol-based compounds accumulating preferentially in wine-red mushrooms at high temperatures. Transcriptomic analysis revealed 13,428 differentially expressed genes (DEGs), including 36 structural genes in the flavonoid biosynthesis pathway. Notably, upregulation of <em>SrGene13140</em> (F3′H) and <em>SrGene10248</em> (F3′5′H) was observed in wine-red mushrooms, suggesting their involvement in red pigment production. In contrast, <em>SrGene10253</em> (F3′H) was more highly expressed in yellow mushrooms, indicating isoform-specific hydroxylation activity. Integrated gene-metabolite correlation and network analysis highlighted key enzymes, including phenylalanine ammonia lyase (PAL), flavonoid 3′-hydroxylase (F3′H), and 4-coumarate: coenzyme A ligase (4CL), as central regulators of color-related flavonoid biosynthesis. These findings provide valuable insights into the molecular basis of temperature-induced color variation in <em>S. rugosoannulata</em> and offer potential applications in mushroom breeding and horticulture.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100276"},"PeriodicalIF":4.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0