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Metabolic profiling and transcriptome analysis provide insights into the accumulation of flavonoids in chayote fruit during storage

ABSTRACT: Chayote (Sechium edule) fruits are rich in flavonoids, folate, and low-calorie food. However, studies about the flavonoids and regulatory mechanism of flavonoid synthesis in chayote fruits was still unclear. In present study, a transcriptome analysis and metabolite profiling of chayote fruits at three different storage stages were conducted to explore the flavonoid compositions and gene expression associated with flavonoid synthesis. Through the UPLC-MS/MS analysis, a total of 57 flavonoid compounds were detected. Of these, 42 flavonoid glycosides were significantly differential accumulation in chayote fruits at three different storage stages. Many genes associated with flavonoid synthesis were differentially expressed in chayote fruits at three different storage stages through RNA-seq analysis, including structural genes and some TFs. There was a high correlation between RNA-seq analysis and metabolite profiling, and the expression level of candidate genes in the flavonoid synthesis pathway were consistent with the dynamic changes of flavonoids. In addition, one R2R3-MYB transcription factor, FSG0057100, was defined as the critical regulatory gene of flavonoid synthesis. Furthermore, we treated chayote fruits during storage with phenylalanine, and the results show exogenous phenylalanine applications might promote the flavonoid synthesis. Phenylalanine is a effective additive to maintain or improve the total content flavonoids in chayote fruit during storage, can apply the phenylalanine in the postharvest storage of chayote. The above results not only make us better understand the molecular mechanism of flavonoid synthesis in chayote fruits, but also contribute to the promotion and application of chayote products.

ORGANISM(S): Sicyos edulis

PROVIDER: GSE214641 | GEO | 2022/10/05

REPOSITORIES: GEO

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Project description:Anthocyanins and flavonols are natural compounds that accumulate preferentially in grapevine flowers and fruits. They are among the most abundant flavonoids and play a very important role in grape and wine quality. In particular, they confer and stabilize colour and contribute to other organoleptic characteristics of the final product. Their complex profile in terms of concentration and relative abundance varies among cultivars and makes wine typicity. The synthesis of these compounds is mainly regulated at transcriptional level. Flavonoids accumulate at specific stages and in specific tissues during flower and berry development, as a consequence of the timely expression of the genes necessary for their synthesis. Although the general flavonoid pathway has been genetically and biochemically elucidated and the main determinants of colour have been identified, the molecular reasons of the fine variation among grape cultivars are still not completely understood. To shed light on this issue, extreme genotypes of a segregating population derived from the cross Syrah x Pinot Noir were characterized at transcriptional level. The transcriptome analysis along three berry developmental stages of these genotypes has allowed the identification of a large set of transcripts differentially modulated between the two groups. A population derived from M-bM-^@M-^XSyrahM-bM-^@M-^Y x M-bM-^@M-^XPinot NoirM-bM-^@M-^Y consisting of 170 F1 individuals plus the parental lines was characterized for the content of flavonols and anthocyanins in the skins of mature berries (38E-L; 18M-BM-0Brix). Based on the biochemical data, 4 high- and 4 low-flavonol producers (HFPs and LFPs: F1 16, F1 56, F1 63, F1 223 and F1 64, F1 256, F1 260, PN), two of which having also either very high or very low anthocyanin content (HAPs and LAPs: F1 63, F1 223 and F1 256, F1 260), were selected for gene expression analysis. A representative sample for each individual (one biological replicate) was collected at three berry developmental stages (hard green berry (33E-L, PV), veraison (35E-L, 50% coloured berries, VER) and maturity (38E-L, 18M-BM-0Brix, MAT)) during the 2007 season.

Project description:BACKGROUND: Bagging is one of the most important techniques for the production of high-quality fruits. In the act of cultivation, we found a new kind of browning in peel of the apple fruit that occurs before harvest and worsens during the storage period. There are many studies on metabonomic analysis about the browning of storage fruits, but few studies on the mechanism of browning before harvest. This experiment was based on metabonomic studies to explore the effect of bagging on fruit peel browning.RESULTS: In this study, five-year-old trees of ‘Rui Xue’ were used as materials. Bagging fruits without browning (BFW) and bagging fruits with browning (BFB) were set as the experimental groups, non-bagging fruits (NBF) were set as control (CT). Our results show that 131 metabolites of BFW were significantly up-regulated and 217 metabolites were significantly down-regulated compared with NBF; 198 metabolites of BFB were significantly up-regulated and and 178 metabolites were significantly down-regulated compared with BFW (Variable important in projection (VIP) > 1 and p-value < 0.05). The synthesis and accumulation of flavonoids and lipids were significantly changed after bagging; compared with NBF, 11 flavonoids and 6 lipid molecules were significantly decreased in the BFW (top 50 metabolites). Compared with BFW, 11 flavonoids and 7 lipids were further decreased in BFB, but, 12 triterpenes were significantly accumulated in BFB. As the peel browning, galactose metabolism, ABC membrane transporter protein, flavonoid biosynthesis and linoleic acid metabolism pathways were significantly changed in BFW and BFB compared with NBF. Physiological indicators show that, compared with NBF, the MDA in peel of BFW and BFB significantly increased by 0.46 times and 2.94 times, respectively; and the cell membrane permeability of BFW and BFB were significantly increased by 15.7% and 28.2%, respectively. We analyzed the expression of related genes in the metabolic pathways of flavonoids, compared with NBF, the flavonoid synthesis genes MdLAR were significantly up-regulated by 2.55 and 9.37 times in BFW and BFB, and the MdANR genes were also significantly up-regulated by 2.33 and 2.69 times, respectively. In addition to this, the downstream flavonoids-related polymeric genes MdLAC7 and MdLAC14 were the most significantly expressed. Compared with NBF, MdLAC7 was significantly up-regulated by 0.43 and 13.88 times in BFW and BFB, and MdLAC14 was also significantly up-regulated by 7.13 and 3.17 times, respectively.CONCLUSIONS: Our findings demonstrated that the microenvironment of fruit was changed by bagging, the destruction of cell structure, the increase of lipid peroxidation of cell membrane, the decrease of flavonoids and the increase of triterpenoids were the main reasons for the browning of peel about bagging 'Rui Xue'.

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Metabolic profiling and transcriptome analysis provide insights into the accumulation of flavonoids in chayote fruit during storage

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