Wenzhou Key Laboratory of Resource Plant Innovation and Utilization, Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou, 325005, Zhejiang, China.
Sci Rep. 2023 Sep 8;13(1):14853. doi: 10.1038/s41598-023-40918-8.
The young bamboo shoot of Bambusa oldhamii (green bamboo) has a good taste and is rich in nutrition and widely used in traditional Chinese cuisines. But the shoots flavor of Bambusa oldhamii changed from deliciously sweet to a little bitter when the shoots grew from underground to aboveground. In this paper, we explored the bitterness chemicals of the green bamboo shoot when growing from underground to aboveground using transcriptome and metabolome techniques. Finally, several bitter chemicals were mined out counting for the flavor transformation, such as Solanidine, Amygdalin, Salicin, Arbutin, and others. The transcription factor family of AP2/ERF plays the main role in key bitter chemical regulation via correlation analysis. Moreover, the pathway of Biosynthesis of phenylpropanoids might be the key pathway in the formation of the bitter chemicals in green bamboo shoot development.
绿竹笋口感良好，营养丰富，被广泛应用于中式传统菜肴中。然而，随着竹笋从地下生长到地上，其风味会由甜美变为微苦。本文采用转录组学和代谢组学技术，探究了绿竹笋从地下到地上生长过程中苦味物质的变化。最终，通过关联分析，挖掘出了几个苦味物质，如茄碱、苦杏仁苷、水杨苷、熊果苷等，它们在风味转变中起着重要作用。AP2/ERF 转录因子家族通过关联分析在关键苦味物质调控中起主要作用。此外，苯丙烷类生物合成途径可能是绿竹笋苦味物质形成的关键途径。
