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柑橘品种的比较代谢组学分析

Comparative Metabolomics Analysis of Citrus Varieties.

作者信息

Kim Dong-Shin, Lee Sun, Park Suk Man, Yun Su Hyun, Gab Han-Seung, Kim Sang Suk, Kim Hyun-Jin

机构信息

Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Korea.

Department of Food Science & Technology, Gyeongsang National University, Jinju 52828, Korea.

出版信息

Foods. 2021 Nov 16;10(11):2826. doi: 10.3390/foods10112826.

DOI:10.3390/foods10112826
PMID:34829107
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8622604/
Abstract

Many citrus varieties are hybridized to improve their quality and to overcome the effects of climate change. However, there is limited information on the effect of the chemical profiles of hybrid varieties on their quality. In this study, we analyzed 10 citrus varieties and evaluated the correlation with their general characteristics and antioxidant activities. Chemical profiles, including the contents of sugars, organic acid compounds, flavonoids, limonoids, and carotenoids, which are related to taste, color, and health benefits, were significantly different depending on the citrus varieties, leading to different antioxidant capacities and general quality parameters. Based on these data, the correlations were investigated, and 10 citrus varieties were clustered into four groups-Changshou kumquat and Jeramon (cluster I); Setoka (cluster II-1); Natsumi, Satsuma mandarin, and Navel orange (cluster II-2); Kanpei, Tamnaneunbong, Saybyeolbong, and Shiranui (cluster II-3). Moreover, a metabolomic pathway was proposed. Although citrus peels were not analyzed and the sensory and functional qualities of the citrus varieties were not investigated in this study, our results are useful to better understand the relationship between citrus quality and metabolite profiles, which can provide basic information for the development and improvement of new citrus varieties.

摘要

许多柑橘品种进行了杂交，以提高其品质并克服气候变化的影响。然而，关于杂交品种的化学特征对其品质影响的信息有限。在本研究中，我们分析了10个柑橘品种，并评估了它们与一般特征和抗氧化活性的相关性。与口感、颜色和健康益处相关的化学特征，包括糖、有机酸化合物、黄酮类化合物、柠檬苦素和类胡萝卜素的含量，因柑橘品种而异，导致不同的抗氧化能力和一般品质参数。基于这些数据，研究了相关性，并将10个柑橘品种分为四组——长寿金橘和杰拉蒙（第一组）；濑户佳（第二组-1）；夏蜜柑、温州蜜柑和脐橙（第二组-2）；甘平、潭南恩奉、秋辉和不知火（第二组-3）。此外，还提出了一个代谢途径。尽管本研究未分析柑橘皮，也未研究柑橘品种的感官和功能品质，但我们的结果有助于更好地理解柑橘品质与代谢物谱之间的关系，可为新柑橘品种的开发和改良提供基础信息。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/9f791568755b/foods-10-02826-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/f3cb6acb3f92/foods-10-02826-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/0c4e713b6cf0/foods-10-02826-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/068eb77da9c0/foods-10-02826-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/851a290d6c05/foods-10-02826-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/9f791568755b/foods-10-02826-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/f3cb6acb3f92/foods-10-02826-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/0c4e713b6cf0/foods-10-02826-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/068eb77da9c0/foods-10-02826-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/851a290d6c05/foods-10-02826-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/912a/8622604/9f791568755b/foods-10-02826-g005.jpg

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