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靶向代谢组学和转录水平分析揭示中国野生葡萄(Foex)的品质特征。

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes ( Foex).

作者信息

Ju Yan-Lun, Yue Xiao-Feng, Cao Xue-Ying, Fang Yu-Lin

机构信息

College of Enology, Northwest A & F University, Yangling 712100, China.

Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China.

出版信息

Foods. 2020 Oct 1;9(10):1387. doi: 10.3390/foods9101387.

DOI:10.3390/foods9101387
PMID:33019551
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7600675/
Abstract

Native to China, spine grapes ( Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of , , , , and were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.

摘要

刺葡萄(Foex)原产于中国,是一种重要的野生葡萄品种。在此,通过靶向代谢组学和转录水平分析对一个白刺葡萄克隆和三个红刺葡萄克隆的品质特性进行了评估。香珍珠(XZZ)的可溶性糖和有机酸含量最高。矢车菊素-3-乙酰葡糖苷和花青素-3-葡糖苷是刺葡萄中的特征性花青素,不同克隆之间的花青素组成存在显著差异。白玉(BY)葡萄中未检测到花青素。、、、和的转录水平与花青素生物合成及比例显著相关。在刺葡萄中总共鉴定出27种糖苷结合挥发物(包括醇类、单萜类、酯类、醛类、酮类和酚酸),高山4号(G4)和BY葡萄中的浓度最高。的表达水平与糖苷结合挥发物浓度密切相关。这些结果增进了我们对野生刺葡萄品质的了解,并进一步促进了野生葡萄资源的开发利用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/893cd01357d7/foods-09-01387-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/e4e816c5d3a4/foods-09-01387-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/b70d8178d913/foods-09-01387-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/973b7162d737/foods-09-01387-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/893cd01357d7/foods-09-01387-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/e4e816c5d3a4/foods-09-01387-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/b70d8178d913/foods-09-01387-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/973b7162d737/foods-09-01387-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b76/7600675/893cd01357d7/foods-09-01387-g004.jpg

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