Comparative transcriptomic and metabolomic analyses reveal differences in flavonoid biosynthesis between PCNA and PCA persimmon fruit

Abstract

The fruit of the persimmon (Diospyros kaki.) has high economic and nutritional value and is rich in flavonoids. Flavonoids are essential secondary metabolisms in plants. The association between persimmon astringency and changes in the proanthocyanidins (a flavonoid subclass) content is well-known. However, information on the relationships between different astringency types and other flavonoid subclasses and biosynthetic genes is more limited. In this study, an initial correlation analysis between total flavonoids and fruit astringency type, and KEGG analysis of metabolites showed that flavonoid-related pathways were linked to differences between mature pollination-constant non-astringent (PCNA) varieties (‘Jiro’ and ‘Yohou’) and pollination-constant astringent (PCA) fruit varieties (‘Zhongshi5’ and ‘Huojing’). Based on these findings, variations in the expression of genes and metabolites associated with flavonoid biosynthesis were investigated between typical PCNA (‘Jiro’) and PCA (‘Huojing’) persimmons during fruit development. The flavonoid concentration in ‘Huojing’ fruit was significantly higher than that of ‘Jiro’ fruit, especially, in levels of proanthocyanin precursor epicatechin and anthocyanin cyanidin derivatives. Combined WGCNA and KEGG analyses showed that genes such as PAL, C4H, CHI, CHS, F3H, F3’5’H, FLS, DFR, ANR, ANS, and UF3GT in the phenylpropanoid and flavonoid biosynthesis pathways may be significant factors impacting the proanthocyanin precursor and anthocyanin contents. Moreover, interactions between the R2R3MYB (evm.TU.contig7272.598) and WD40 (evm.TU.contig3208.5) transcription factors were found to be associated with the above structural genes. These findings provide essential information on flavonoid biosynthesis and its regulation in the persimmon and lay a foundation for further investigation into how astringency types affect flavor components in PCNA and PCA persimmons.

Integrated Metabolomics and Transcriptomics Analyses Highlight the Flavonoid Compounds Response to Alkaline Salt Stress in Glycyrrhiza uralensis Leaves

“…In the phenylpropanoid biosynthesis pathway, phenylalanine is first transformed into cinnamic acid by phenylalanine ammonialyase (PAL). Coumaric acid can be converted to p-coumarin-CoA, which then enters the pathway for the synthesis of flavonoid compounds . Two branches are formed from p-coumaroyl-CoA, one of which generates isoliquiritigenin via chalcone reductase (CHR) and then generates (−) vestitol via a series of enzymes.…”

“…Coumaric acid can be converted to p-coumarin-CoA, which then enters the pathway for the synthesis of flavonoid compounds. 39 Two branches are formed from p-coumaroyl-CoA, one of which generates isoliquiritigenin via chalcone reductase (CHR) and then generates (−) vestitol via a series of enzymes. The other branch begins from p-coumaroyl-CoA and generates naringnin chalcone via chalcone synthase (CHS) and then generates naringenin.…”

Reformulation of Persimmon Value-Added Model: Product Downstream Development Strategy for Farmers in East Java, Indonesia

“…In order to increase the added value of farmers' income in East Java through the downstream processing of persimmon fruit products, a SWOT (strengths, weaknesses, opportunities, and threats) analysis is necessary. It has been revealed by researchers that downstream processing not only impacts farmers but also the state's income [75,76].…”

Transcriptome and Metabolome Reveal Distinct Sugar Accumulation Pattern between PCNA and PCA Mature Persimmon Fruit

“…Persimmon fruit have significant variation between PCNA and PCA types [16,17]. The astringency type influences flavonoid metabolite content, soluble tannin concentration, individual sugar accumulation, and antioxidant capacity [17,18]. Thus, the differences in sugar metabolism are crucial for resolving flavor formation between PCNA and PCA persimmon fruit.…”