Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration

Zhang, Qiong; Wang, Lili; Liu, Zhiguo; Zhao, Zhihui; Zhao, Jin; Wang, Zhongtang; GuangFang, Zhou; Liu, Ping; Liu, Mengjun

doi:10.1016/j.foodchem.2019.125903

Cited by 174 publications

(133 citation statements)

References 30 publications

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“…Interestingly, the concentrations of the major classes of metabolites detected in Hylocereus spp. fruits were higher than some commonly consumed fruits such as Goji [43] and jujube [44], making it an excellent nutritious fruit. Red Hylocereus polyrhizus is particularly appreciated by consumers and the cultivar Da Hong used in this study is widely grown and highly consumed in China.…”

Section: Discussionmentioning

confidence: 87%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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Background: Color formation in Hylocereus spp. (pitayas) has been ascribed to the accumulation of betalains. However, several studies have reported the presence of anthocyanins in pitaya fruit and their potential role in color formation has not yet been explored. In this study, we profiled metabolome and transcriptome in fruit of three cultivars with contrasting flesh colors (red, pink and white) to investigate their nutritional quality and the mechanism of color formation involving anthocyanins. Results: Results revealed that pitaya fruit is enriched in amino acid, lipid, carbohydrate, polyphenols, vitamin and other bioactive components with significant variation among the three cultivars. Anthocyanins were detected in the fruit flesh and accumulation levels of Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Delphinidin 3-O-(6-Omalonyl)-beta-glucoside-3-O-beta-glucoside and Delphinidin 3-O-beta-D-glucoside 5-O-(6-coumaroyl-beta-Dglucoside) positively correlated with the reddish coloration. Transcriptome data showed that the white cultivar tends to repress the anthocyanin biosynthetic pathway and divert substrates to other competing pathways. This perfectly contrasted with observations in the red cultivar. The pink cultivar however seems to keep a balance between the anthocyanin biosynthetic pathway and the competing pathways. We identified several active transcription factors of the MYB and bHLH families which can be further investigated as potential regulators of the anthocyanin biosynthetic genes. Conclusions: Collectively, our results suggest that anthocyanins partly contribute to color formation in pitaya fruit. Future studies aiming at manipulating the biosynthetic pathways of anthocyanins and betalains will better clarify the exact contribution of each pathway in color formation in pitayas. This will facilitate efforts to improve pitaya fruit quality and appeal.

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Section: Discussionmentioning

confidence: 87%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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“…Our results suggested that the accumulation of anthocyanin metabolites is positively correlated with UFGT expression levels during the reddening of C. humilis fruit peel. The accumulated metabolites are converted by UFGT into the stable anthocyanins involved in fruit peel reddening with fruit ripening [31]. Similarly, Steyn et al [34] reported that UFGT activity increases in pear fruit development.…”

Section: Discussionmentioning

confidence: 98%

“…In the same way, Meng et al [30] demonstrated the molecular mechanism underlying the WP1-mediated regulation of oral carotenoid pigmentation by network analyses of metabolomics and transcriptomics data. Thus, multi-omics joint analysis is a powerful means to elucidate the complex process of plant development [7,31].…”

Section: Introductionmentioning

confidence: 99%

Integrated analysis of the metabolome and transcriptome in different developmental stages of Cerasus humilis peel coloration

Ji¹,

Ren²,

Sun³

et al. 2020

Preprint

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Background: Cerasus humilis is a unique dwarf shrub and fruit color is an important trait in the species. In this study, we evaluated the transcriptomic and metabolomic profiles of the plant at different developmental stages to elucidate the mechanism underlying color formation.Results: In a metabolomics analysis, 16 anthocyanin components were identified at different developmental stages, and high levels of cyanidin O-syringic acid and pelargonidin 3-O-beta-d-glucoside (callistephin chloride) were correlated with the reddening of the fruit peel. Additionally, transcriptome analysis showed that most anthocyanin biosynthetic genes and two MYB transcription factors were significantly up-regulated. qRT-PCR results for these differentially expressed genes were generally consistent with the high-throughput sequencing. A co-expression analysis revealed that ANS and UFGT play keys role in pigmentation. Conclusions: These findings provide insight into the mechanisms underlying anthocyanin accumulation and coloration during fruit peel development, providing a basis for the breeding of anthocyanin-rich C. humilis cultivars.

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“…The appearance of the fruit after bagging improves signi cantly, however, the taste and avor of the fruit is another important factor affecting customer choice. Fruit odor (caused by volatile compounds such as phenols and alcohols) and taste (determined by the proportion and concentration of sugars, organic acids, and amino acids) contribute to the formation of fruit avor [25]. Previous studies have focused on the identi cation of color, soluble solids, total sugar, and total acid components of the fruit after bagging, however, research on the changes of internal transcription and metabolite networks in the fruit after bagging is lacking.…”

Section: Introductionmentioning

confidence: 99%

Metabolome and Transcriptome Analysis of Flavor Components and Flavonoid Biosynthesis in Fig Fruit (Ficus Carica L.) After Bagging

Wang¹,

Song²,

Wang³

et al. 2020

Preprint

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Background: Bagging can improve the appearance of fruits and increase the food safety and commodification, it also has effects on intrinsic quality of the fruits, which was commonly reported negative changes. Fig can be regarded as a new model fruit with its relatively small genome size and long fruit season. Results: In this study, widely targeted metabolomics based on HPLC MS/MS and RNA-seq of the fruit tissue of the ‘Zibao’ fig before and after bagging were analyzed to reveal the metabolites changes of the edible part of figs and the underneath gene expression network changes. A total of 771 metabolites were identified in the metabolome analysis using fig female flower tissue. Of these, 88 metabolites (including one carbohydrate, eight organic acids, seven amino acids, and two vitamins) showed significant differences in fruit tissue before and after bagging. Changes in 16 structural genes, 13 MYB transcription factors, and endogenous hormone (ABA, IAA, and GA) metabolism and signal transduction-related genes in the biosynthesis pathway of flavonoids after bagging were analyzed by transcriptome analysis. KEGG enrichment analysis also determined significant differences in flavonoid biosynthesis pathways in female flower tissue before and after bagging. Conclusions: This work provided comprehensive information on the composition and abundance of metabolites in the female flower tissue of fig. The results showed that the differences in flavor components of the fruit before and after bagging could be explained by changes in the composition and abundance of carbohydrates, organic acids, amino acids, and phenolic compounds. This study provides new insights into the effects of bagging on changes in the intrinsic and appearance quality of fruit.

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Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration

Cited by 174 publications

References 30 publications

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

Integrated analysis of the metabolome and transcriptome in different developmental stages of Cerasus humilis peel coloration

Metabolome and Transcriptome Analysis of Flavor Components and Flavonoid Biosynthesis in Fig Fruit (Ficus Carica L.) After Bagging

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