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Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit

Jujube is rich in nutrients and can be eaten fresh or made into dried fruit, candied fruit, and preserved fruit. Its slightly bitter peel affects nutritional value and commercial value, but the mechanism of the formation of bitter substances is still unclear. We dynamically analyzed the biosynthesis...

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Autores principales: Shi, Qianqian, Li, Xi, Du, Jiangtao, Liu, Yu, Shen, Bingqi, Li, Xingang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194943/
https://www.ncbi.nlm.nih.gov/pubmed/35711542
http://dx.doi.org/10.3389/fnut.2022.901756
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author Shi, Qianqian
Li, Xi
Du, Jiangtao
Liu, Yu
Shen, Bingqi
Li, Xingang
author_facet Shi, Qianqian
Li, Xi
Du, Jiangtao
Liu, Yu
Shen, Bingqi
Li, Xingang
author_sort Shi, Qianqian
collection PubMed
description Jujube is rich in nutrients and can be eaten fresh or made into dried fruit, candied fruit, and preserved fruit. Its slightly bitter peel affects nutritional value and commercial value, but the mechanism of the formation of bitter substances is still unclear. We dynamically analyzed the biosynthesis of jujube peel bitterness and related nutrient metabolites through the transcriptome and metabolome. The results demonstrated that flavonoids were the main bitter substances in ‘Junzao’ jujube fruit skins and a total of 11,106 differentially expressed genes and 94 differentially abundant flavonoid metabolites were identified. Expression patterns of genes in the flavonoid synthesis pathway showed that flavonol synthase (FLS) expression was significantly correlated with quercetin content. Transient overexpression and virus induced gene silencing (VIGS) of ZjFLS1 and ZjFLS2 in jujube fruits and sour jujube seedlings significantly affected flavonol accumulation, especially the content of quercetin-3-O-rutinoside. Moreover, in vitro enzymatic reactions showed that ZjFLS1 and ZjFLS2 could catalyze the formation of quercetin from dihydroquercetin. These findings indicate that ZjFLS gene is the key gene in the biosynthesis of bitter substances in jujube fruit skins and provide basis for the research on the development of functional nutrients in jujube and the synthesis mechanism of bitter compounds.
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spelling pubmed-91949432022-06-15 Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit Shi, Qianqian Li, Xi Du, Jiangtao Liu, Yu Shen, Bingqi Li, Xingang Front Nutr Nutrition Jujube is rich in nutrients and can be eaten fresh or made into dried fruit, candied fruit, and preserved fruit. Its slightly bitter peel affects nutritional value and commercial value, but the mechanism of the formation of bitter substances is still unclear. We dynamically analyzed the biosynthesis of jujube peel bitterness and related nutrient metabolites through the transcriptome and metabolome. The results demonstrated that flavonoids were the main bitter substances in ‘Junzao’ jujube fruit skins and a total of 11,106 differentially expressed genes and 94 differentially abundant flavonoid metabolites were identified. Expression patterns of genes in the flavonoid synthesis pathway showed that flavonol synthase (FLS) expression was significantly correlated with quercetin content. Transient overexpression and virus induced gene silencing (VIGS) of ZjFLS1 and ZjFLS2 in jujube fruits and sour jujube seedlings significantly affected flavonol accumulation, especially the content of quercetin-3-O-rutinoside. Moreover, in vitro enzymatic reactions showed that ZjFLS1 and ZjFLS2 could catalyze the formation of quercetin from dihydroquercetin. These findings indicate that ZjFLS gene is the key gene in the biosynthesis of bitter substances in jujube fruit skins and provide basis for the research on the development of functional nutrients in jujube and the synthesis mechanism of bitter compounds. Frontiers Media S.A. 2022-05-31 /pmc/articles/PMC9194943/ /pubmed/35711542 http://dx.doi.org/10.3389/fnut.2022.901756 Text en Copyright © 2022 Shi, Li, Du, Liu, Shen and Li. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Shi, Qianqian
Li, Xi
Du, Jiangtao
Liu, Yu
Shen, Bingqi
Li, Xingang
Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title_full Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title_fullStr Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title_full_unstemmed Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title_short Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit
title_sort association of bitter metabolites and flavonoid synthesis pathway in jujube fruit
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194943/
https://www.ncbi.nlm.nih.gov/pubmed/35711542
http://dx.doi.org/10.3389/fnut.2022.901756
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