电子束辐照下柿子代谢产物动态变化的多组学研究

IF 7.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-15 Epub Date: 2025-02-02 DOI:10.1016/j.lwt.2025.117448
Shanshan Chen , Feifei Shang , Yuhua Xie , Zhongmin Wang , Zhenhua Duan , Qianwei Cheng
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引用次数: 0

摘要

研究了电子束辐照(EBI)对柿子代谢的影响及其调控机制。综合微观结构、生理学、代谢组学、蛋白质组学分析发现,EBI处理导致柿子超微结构改变、细胞膜损伤、单宁细胞数量减少。生理结果表明,与膜脂代谢和抗氧化代谢相关的酶活性发生了显著变化。EBI促进膜脂的氧化反应,同时增强抗氧化能力,从而有助于减轻内源性活性氧(ROS)的积累。此外,转录组学、代谢组学和蛋白质组学分析显示,脂质和氨基酸代谢途径显著富集,相关基因和代谢物的表达水平被重编程。上述结果表明,电离辐射显著影响柿子的代谢,为深入了解其在脱水机制中的作用提供了重要的理论支持。
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Multi-omics insights into the dynamic changes of metabolites during the electron beam irradiation of persimmons
This study investigates the effects of electron beam irradiation (EBI) treatment on persimmons and its metabolic regulatory mechanisms. By comprehensively analyzing microstructure, physiology, metabolomics, and proteomics, it was found that EBI treatment causes ultramicroscopic structural changes, cellular membrane damage, and a decrease in tannin cell numbers in persimmons. Physiological results indicate that the activities of enzymes related to membrane lipid metabolism and antioxidant metabolism undergo significant changes. EBI promotes the oxidative reactions of membrane lipids while simultaneously enhancing antioxidant capacity, thereby aiding in the mitigation of endogenous reactive oxygen species (ROS) accumulation. Furthermore, transcriptomic, metabolomic, and proteomic analyses revealed significant enrichment of lipid and amino acid metabolic pathways, with reprogrammed expression levels of related genes and metabolites. These results demonstrate that ionizing radiation significantly affects the metabolism of persimmons, offering essential theoretical support for a deeper understanding of its role in the deastringency mechanism.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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