食品科学 ›› 2022, Vol. 43 ›› Issue (17): 208-220.doi: 10.7506/spkx1002-6630-20210802-011

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转录和蛋白质组学分析热空气处理对桃果实采后冷藏期间糖酸和酚类物质代谢的影响

周丹丹,李婷婷,吴彩娥,屠康   

  1. (1.南京林业大学轻工与食品学院,江苏 南京 210037;2.南京农业大学食品科学技术学院,江苏 南京 210095)
  • 出版日期:2022-09-15 发布日期:2022-09-28
  • 基金资助:
    国家自然科学基金面上项目(32072269)

Transcriptomics and Proteomics Analysis Provide Insight into Metabolisms of Sugars, Organic Acids and Phenols in Hot Air Treated Peaches during Cold Storage

ZHOU Dandan, LI Tingting, WU Cai’e, TU Kang   

  1. (1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2022-09-15 Published:2022-09-28

摘要: 桃果实采后低温贮藏易发生冷害,为研究热空气(hot air,HA)处理对桃果实冷藏过程中调控代谢途径的作用,本实验采用HA处理(40 ℃、4 h)桃果实,于(1±1)℃下贮藏35 d,每隔7 d取样并对可溶性糖、柠檬酸、苹果酸、总酚、总黄酮含量和花色苷含量等指标进行测定,同时选取样品进行转录组学和蛋白质组学分析。结果表明:HA处理可以有效抑制桃果实冷藏期间蔗糖、柠檬酸、苹果酸、总酚和总黄酮含量的下降,并抑制果糖和葡萄糖含量的上升,同时HA显著提高了桃果实花色苷的含量(P<0.05)。转录组和蛋白质组学分析结果表明,HA处理调控的差异表达基因和蛋白主要集中于碳水化合物代谢和次级代谢物代谢途径;桃果实糖酸代谢变化主要与转化酶、蔗糖合酶、蔗糖磷酸合酶、苹果酸脱氢酶和柠檬酸合酶基因和蛋白的表达有关;HA通过上调苯丙氨酸解氨酶、香豆酸CoA连接酶、查耳酮合酶、二氢黄酮醇还原酶、花青素合成酶和类黄酮葡萄糖基转移酶的表达量,促进酚类、黄酮类和花青素的合成。综上所述,HA处理可以有效延缓桃果实采后糖酸和酚类物质含量的下降,并提高果实花色苷的含量。

关键词: 转录组学;蛋白质组学;热空气;糖酸代谢;酚类物质代谢;桃果实

Abstract: Peach fruit is sensitive to chilling injury during low temperature storage. In order to comprehensively study the regulatory effects of hot air (HA) treatment on the metabolic pathways in peach fruit during cold storage, the fruit subjected to HA treatment at 40 ℃ for 4 h, and then stored at (1 ± 1) ℃ for 35 days. Samples were taken after every seven days for the determination of soluble sugar, citric acid, malic acid, total phenols, total flavonoids and anthocyanins in peach fruit. Besides, peaches were selected for the analysis of transcriptomics and proteomics. Results showed that HA significantly inhibited the decreases in sucrose, citric acid, malic acid, total phenols and total flavonoids, and the increases in fructose and glucose. Furthermore, HA significantly promoted the synthesis of anthocyanins (P < 0.05). Transcriptomics and proteomics analysis showed that most deferentially expressed genes (DEGs) and proteins (DEPs) regulated by HA were mainly concentrated in carbohydrate metabolism and secondary metabolite metabolism. The metabolic changes of soluble sugars and organic acids were mainly related to the expression of invertase, sucrose synthase, sucrose phosphate synthase, malate dehydrogenase and citrate synthase. In addition, HA treatment promoted the production of phenols, flavonoids and anthocyanins by up-regulating the expression of phenylalanine ammonia lyase, 4-coumaric acid CoA ligase, chalcone synthase, dihydroflavonol 4-reductase, anthocyanin synthase and UDP flavonoid glucosyltransferase. In summary, HA treatment could effectively suppress the decreases in sugars, organic acids and phenolic substances, and promotes an increase in anthocyanins in peach fruit during cold storage.

Key words: transcriptomics; proteomics; hot air; metabolism of sugars and organic acids; phenols metabolism; peach fruit

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