State Key Laboratory of Efficient Production of Forest Resources, National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China; School of Life Science, Peking University, Beijing, 100871, China.
Guizhou Provincial Key Laboratory for Biodiversity Conservation and Utilization in the Fanjing Mountain Region, Tongren University, Guizhou, 554300, China.
Plant Physiol Biochem. 2023 Sep;202:107973. doi: 10.1016/j.plaphy.2023.107973. Epub 2023 Aug 16.
Moso bamboo winter shoot has good taste and rich nutritional value. To reveal the causes and regulatory mechanism of palatability deterioration from winter to spring shoot, a conjoint analysis of metabolome and transcriptome was conducted on winter and spring shoots of moso bamboo. Totally 909 metabolites were characterized for the first time. The significant increase of hydrolyzed tannin content intensified the bitterness of spring shoot, which was positively regulated by key metabolite (gallic acid) and genes (DAHPS, DHQS, DHQ, SDH) in the biosynthesis pathway of hydrolyzed tannin. The accumulation of lignified components enhanced the roughness of spring shoot, which was closely connected with the significant changes of important metabolites (cinnamic acid, ferulic acid, UDP-glucose and UDP-xylose) and up-regulation of most enzyme genes involved in the biosynthesis pathways of lignin, cellulose and hemicellulose. The present study provides theoretical support for understanding palatability transition and directional improvement of edible quality of moso bamboo shoots.
毛竹冬笋口感良好，营养价值丰富。为揭示冬笋到春笋口感劣变的原因及其调控机制，对毛竹冬笋和春笋进行了代谢组学和转录组学联合分析。首次鉴定了 909 种代谢物。水解单宁含量的显著增加加剧了春笋的苦味，该过程受水解单宁生物合成途径中关键代谢物（没食子酸）和基因（DAHPS、DHQS、DHQ、SDH）的正向调控。木质化成分的积累增加了春笋的粗糙感，这与重要代谢物（肉桂酸、阿魏酸、UDP-葡萄糖和 UDP-木糖）的显著变化以及木质素、纤维素和半纤维素生物合成途径中大多数酶基因的上调密切相关。本研究为理解毛竹笋口感转变和定向改善其食用品质提供了理论支持。
