Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences; Chengdu Agricultural Science and Technology Center, Chengdu 610000, Sichuan Province, China.
School of Foreign Languages, Shenzhen University, Shenzhen 518000, Guangdong Province, China.
J Photochem Photobiol B. 2023 May;242:112692. doi: 10.1016/j.jphotobiol.2023.112692. Epub 2023 Mar 11.
Ligusticum chuanxiong Hort. (Chuanxiong) is an important Chinese medicinal herb, whose rhizomes are widely used as raw materials for treating various diseases caused by blood stasis. The fresh tender stems and leaves of Chuanxiong are also consumed and have the potential as microgreens. Here, we investigated the effect of light spectra on yield and total flavonoid content of Chuanxiong microgreens by treatment with LED-based white light (WL), red light (RL), blue light (BL), and continuous darkness (DD). The results showed that WL and BL reduced biomass accumulation but significantly increased total flavonoid content compared to RL or DD treatments. Widely targeted metabolomics analysis confirmed that BL promoted the accumulation of flavones and flavonols in Chuanxiong microgreens. Further integration of transcriptomics and metabolomics analysis revealed the mechanism by which BL induces the up-regulation of transcription factors such as HY5 and MYBs, promotes the expression of key genes targeted for flavonoid biosynthesis, and ultimately leads to the accumulation of flavones and flavonols. This study suggests that blue light is a proper light spectra to improve the quality of Chuanxiong microgreens, and the research results lay a foundation for guiding the de-etiolation of Chuanxiong microgreens to obtain both yield and quality in production practice.
川芎（Chuanxiong）是一种重要的中药材，其根茎被广泛用作治疗各种血瘀症的原料。川芎的新鲜嫩茎叶也被食用，具有作为微型蔬菜的潜力。在这里，我们通过用基于 LED 的白光（WL）、红光（RL）、蓝光（BL）和连续黑暗（DD）处理来研究光质对川芎微型蔬菜产量和总黄酮含量的影响。结果表明，WL 和 BL 减少了生物量积累，但与 RL 或 DD 处理相比，总黄酮含量显著增加。广泛靶向代谢组学分析证实，BL 促进了川芎微型蔬菜中黄酮类和黄酮醇的积累。进一步的转录组学和代谢组学分析的整合表明，BL 通过诱导如 HY5 和 MYB 等转录因子的上调，促进黄酮类生物合成关键基因的表达，最终导致黄酮类和黄酮醇的积累，从而诱导这一机制。本研究表明，蓝光是提高川芎微型蔬菜品质的适宜光质，研究结果为指导川芎微型蔬菜的去黄化生产实践中获得产量和品质奠定了基础。
