Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, 301 Zhenjiang City University Road, Zhenjiang 212001, China.
Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
Food Chem. 2022 Jul 30;383:132424. doi: 10.1016/j.foodchem.2022.132424. Epub 2022 Feb 10.
In the present study, the differences in the antioxidant capability, metabolite composition and fungal diversity in peach gum with various colours were investigated. Metabolomics revealed that peach gum comprised many small-molecule metabolites (including primary and secondary metabolites), and most polyphenols (such as flavonoids and phenolic acids) showed a significantly positive relationship with the colour deepening, total phenol content and antioxidant capability. Using fungal diversity analysis, the abundance of five fungi at the genus level increased with peach gum colour deepening, and these fungi demonstrated a significantly positive relationship with two defense hormones (salicylic acid and abscisic acid) and most polyphenols (particularly flavonoids). The gummosis pathogenic fungus Botryosphaeria was among the five fungi, suggesting that peach gum colouring may reflect plant defense responses against pathogenic fungi. Additionally, the concentrations of 12 flavonoids in peach gum samples were detected based on LC-QQQ/MS, among which hesperetin, naringenin and eriodictyol were the most abundant.
本研究探讨了不同颜色桃胶的抗氧化能力、代谢物组成和真菌多样性的差异。代谢组学研究表明，桃胶包含许多小分子代谢物（包括初级和次级代谢物），大多数多酚（如类黄酮和酚酸）与颜色加深、总酚含量和抗氧化能力呈显著正相关。通过真菌多样性分析，发现 5 种属水平的真菌丰度随桃胶颜色加深而增加，这些真菌与两种防御激素（水杨酸和脱落酸）和大多数多酚（特别是类黄酮）呈显著正相关。致病真菌 Botryosphaeria 是这 5 种真菌之一，这表明桃胶的颜色可能反映了植物对真菌病原体的防御反应。此外，还基于 LC-QQQ/MS 检测了 12 种桃胶样品中的类黄酮浓度，其中橙皮素、柚皮素和圣草酚的含量最高。
