{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhao L"],"funding":["Lin Zhao"],"pagination":["3628"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12609758"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(21)"],"pubmed_abstract":["Free amino acids play a key role as flavor components and metabolic precursors in fresh corn, with umami taste largely attributing to their concentration, particularly the umami amino acid glutamate and aspartate. While several genes involved in the biosynthesis of these amino acids have been identified, their regulatory pathways remain poorly understood. Sweet waxy corn 'Qianjiangnuo No.3' (Q3) and waxy corn 'Huayunhuanuo 402' (H402), with contrasting umami taste, were used in this study. Transcriptomic, metabolomic, and targeted metabolite profiling were conducted at kernel-filling stage. Our analysis showed that Q3 ears possessed significantly higher levels of free amino acids than H402, and its umami amino acids were highly enriched. Diverse enrichment of amino acids was observed acros"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Regulatory Mechanisms of Free Umami Amino Acid Accumulation in Fresh Waxy Kernels: Insights from Transcriptome and Metabolomics Analyses."],"pmcid":["PMC12609758"],"funding_grant_id":["2025HNCT-10","LHZQN25C130005"],"pubmed_authors":["Wu J","Yue E","Zhao L","Luo L","Shen N","Huang K","Shi J","Yu X","Wu Y"],"additional_accession":[]},"is_claimable":false,"name":"Regulatory Mechanisms of Free Umami Amino Acid Accumulation in Fresh Waxy Kernels: Insights from Transcriptome and Metabolomics Analyses.","description":"Free amino acids play a key role as flavor components and metabolic precursors in fresh corn, with umami taste largely attributing to their concentration, particularly the umami amino acid glutamate and aspartate. While several genes involved in the biosynthesis of these amino acids have been identified, their regulatory pathways remain poorly understood. Sweet waxy corn 'Qianjiangnuo No.3' (Q3) and waxy corn 'Huayunhuanuo 402' (H402), with contrasting umami taste, were used in this study. Transcriptomic, metabolomic, and targeted metabolite profiling were conducted at kernel-filling stage. Our analysis showed that Q3 ears possessed significantly higher levels of free amino acids than H402, and its umami amino acids were highly enriched. Diverse enrichment of amino acids was observed acros","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-06-05T03:08:07.29Z","creation":"2026-06-05T03:05:59.571Z"},"accession":"S-EPMC12609758","cross_references":{"pubmed":["41227602"],"doi":["10.3390/foods14213628"]}}