Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)

doi:10.1016/j.pld.2023.02.001

Plant Diversity ›› 2023, Vol. 45 ›› Issue (05): 590-600.DOI: 10.1016/j.pld.2023.02.001

Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)

Xien Wu^a, Dengli Luo^a, Yingmin Zhang^a, Ling Jin^a, M. James C. Crabbe^b,c,d, Qin Qiao^e, Guodong Li^a, Ticao Zhang^a

a. College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China;
b. Wolfson College, Oxford University, Oxford, UK;
c. Institute of Biomedical and Environmental Science & Technology, School of Life Sciences, University of Bedfordshire, Park Square, Luton, UK;
d. School of Life Sciences, Shanxi University, Taiyuan, China;
e. College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China

收稿日期:2022-11-17 修回日期:2023-01-16 出版日期:2023-09-25 发布日期:2023-11-04
通讯作者: Guodong Li,E-mail:gammar116@163.com;Ticao Zhang,E-mail:zhangticao@mail.kib.ac.cn
基金资助:
This work was supported by the National Natural Science Foundation of China (32260094, 32060237 to T.Z., 82260739 to G.L., and 32060085 to Q.Q.), and the Major Science and Technology Project of Yunnan Province (202102AE090031) to G.L.

Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)

Xien Wu^a, Dengli Luo^a, Yingmin Zhang^a, Ling Jin^a, M. James C. Crabbe^b,c,d, Qin Qiao^e, Guodong Li^a, Ticao Zhang^a

a. College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China;
b. Wolfson College, Oxford University, Oxford, UK;
c. Institute of Biomedical and Environmental Science & Technology, School of Life Sciences, University of Bedfordshire, Park Square, Luton, UK;
d. School of Life Sciences, Shanxi University, Taiyuan, China;
e. College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China

Received:2022-11-17 Revised:2023-01-16 Online:2023-09-25 Published:2023-11-04
Contact: Guodong Li,E-mail:gammar116@163.com;Ticao Zhang,E-mail:zhangticao@mail.kib.ac.cn
Supported by:
This work was supported by the National Natural Science Foundation of China (32260094, 32060237 to T.Z., 82260739 to G.L., and 32060085 to Q.Q.), and the Major Science and Technology Project of Yunnan Province (202102AE090031) to G.L.

摘要/Abstract

摘要： Hawthorns are important medicinal and edible plants with a long history of health protection in China. Besides cultivated hawthorn, other wild hawthorns may also have excellent medicinal and edible value, such as Crataegus chungtienensis, an endemic species distributed in the Southwest of China. In this study, by integrating the flavor-related metabolome and transcriptome data of the ripening fruit of C. chungtienensis, we have developed an understanding of the formation of hawthorn fruit quality. The results show that a total of 849 metabolites were detected in the young and mature fruit of C. chungtienensis, of which flavonoids were the most detected metabolites. Among the differentially accumulated metabolites, stachyose, maltotetraose and cis-aconitic acid were significantly increased during fruit ripening, and these may be important metabolites affecting fruit flavor change. Moreover, several flavonoids and terpenoids were reduced after fruit ripening compared with young fruit. Therefore, using the unripe fruit of C. chungtienensis may allow us to obtain more medicinal active ingredients such as flavonoids and terpenoids. Furthermore, we screened out some differentially expressed genes (DEGs) related to fruit quality formation, which had important relationships with differentially accumulated sugars, acids, flavonoids and terpenoids. Our study provides new insights into flavor formation in wild hawthorn during fruit development and ripening, and at the same time this study lays the foundation for the improvement of hawthorn fruit flavor.

关键词: Hawthorn, Crataegus chungtienensis, Flavonoids, Terpenoids, Fruit quality

Abstract: Hawthorns are important medicinal and edible plants with a long history of health protection in China. Besides cultivated hawthorn, other wild hawthorns may also have excellent medicinal and edible value, such as Crataegus chungtienensis, an endemic species distributed in the Southwest of China. In this study, by integrating the flavor-related metabolome and transcriptome data of the ripening fruit of C. chungtienensis, we have developed an understanding of the formation of hawthorn fruit quality. The results show that a total of 849 metabolites were detected in the young and mature fruit of C. chungtienensis, of which flavonoids were the most detected metabolites. Among the differentially accumulated metabolites, stachyose, maltotetraose and cis-aconitic acid were significantly increased during fruit ripening, and these may be important metabolites affecting fruit flavor change. Moreover, several flavonoids and terpenoids were reduced after fruit ripening compared with young fruit. Therefore, using the unripe fruit of C. chungtienensis may allow us to obtain more medicinal active ingredients such as flavonoids and terpenoids. Furthermore, we screened out some differentially expressed genes (DEGs) related to fruit quality formation, which had important relationships with differentially accumulated sugars, acids, flavonoids and terpenoids. Our study provides new insights into flavor formation in wild hawthorn during fruit development and ripening, and at the same time this study lays the foundation for the improvement of hawthorn fruit flavor.

Key words: Hawthorn, Crataegus chungtienensis, Flavonoids, Terpenoids, Fruit quality

Xien Wu, Dengli Luo, Yingmin Zhang, Ling Jin, M. James C. Crabbe, Qin Qiao, Guodong Li, Ticao Zhang. Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)[J]. Plant Diversity, 2023, 45(05): 590-600.

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Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)

Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn (Crataegus chungtienensis)

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