College of Forestry, Northwest A&F University, Yangling, 712100, China; Research Center for Jujube Engineering and Technology National Forestry and Grassland Administration, Yangling, 712100, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest A&F University, Yangling, 712100, Shaanxi, China.
Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518116, Guangdong, China.
Plant Physiol Biochem. 2022 Oct 15;189:14-23. doi: 10.1016/j.plaphy.2022.08.015. Epub 2022 Aug 22.
Jujube (Ziziphus jujuba Mill.) is a popular fruit with health benefits ascribed to its various metabolites. These metabolites determine the flavors and bioactivities of the fruit, as well as their desirability. However, the dynamics of the metabolite composition and the underlying gene expression that modulate the overall flavor and accumulation of active ingredients during fruit development remain largely unknown. Therefore, we conducted an integrated metabolomic and transcriptomic investigation covering various developmental stages in the jujube cultivar Z. jujuba cv. Jinsixiaozao, which is famous for its nutritional and bioactive properties. A total of 407 metabolites were detected by non-targeted metabolomics. Metabolite accumulation during different jujube developmental stages was examined. Most nucleotides and amino acids and their derivatives accumulated during development, with cAMP increasing notably during ripening. Triterpenes gradually accumulated and were maintained at high concentrations during ripening. Many flavonoids were maintained at relatively high levels in early development, but then rapidly decreased later. Transcriptomic and metabolomic analyses revealed that chalcone synthase (CHS), chalcone isomerase (CHI), flavonol synthase (FLS), and dihydroflavonol 4-reductase (DFR) were mainly responsible for regulating the accumulation of flavonoids. Therefore, the extensive downregulation of these genes was probably responsible for the decreases in flavonoid content during fruit ripening. This study provide an overview of changes of active components in 'Jinsixiaozao' during development and ripening. These findings enhance our understanding of flavor formation and will facilitate jujube breeding for improving both nutrition and function.
枣（Ziziphus jujuba Mill.）是一种受欢迎的水果，具有多种代谢产物赋予的健康益处。这些代谢产物决定了果实的风味和生物活性，以及它们的可食用性。然而，代谢产物组成的动态变化及其调节果实发育过程中整体风味和活性成分积累的潜在基因表达仍在很大程度上未知。因此，我们对以营养和生物活性着称的枣品种 Z. jujuba cv. Jinsixiaozao 的各个发育阶段进行了综合代谢组学和转录组学研究。总共通过非靶向代谢组学检测到 407 种代谢物。研究了不同枣发育阶段的代谢物积累情况。大多数核苷酸和氨基酸及其衍生物在发育过程中积累，cAMP 在成熟过程中显著增加。三萜类物质逐渐积累，并在成熟过程中保持高浓度。许多类黄酮在早期发育中保持相对较高水平，但后来迅速下降。转录组学和代谢组学分析表明，查尔酮合酶（CHS）、查尔酮异构酶（CHI）、类黄酮合酶（FLS）和二氢黄酮醇 4-还原酶（DFR）主要负责调节类黄酮的积累。因此，这些基因的广泛下调可能是果实成熟过程中类黄酮含量下降的原因。本研究提供了‘Jinsixiaozao’在发育和成熟过程中活性成分变化的概述。这些发现增强了我们对风味形成的理解，并将有助于枣的培育，以提高其营养价值和功能。
