Sun Longqing, Li Li, Chen Hongwei, Han Xuesong, Liu Liangjun, Liu Changyan
Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Foods. 2024 Jun 21;13(13):1970. doi: 10.3390/foods13131970.
To learn more about the nutritional composition and health benefits for human consumers of peas, we used a widely targeted metabolomics-based approach to reveal the metabolite components from three main varieties, and a total of 1095 metabolites were identified. A comparison of 487 differentially accumulated metabolites shared among three varieties of fresh and dried peas found most of the amino acids and derivatives were downregulated and most of the lipids and flavonoids were upregulated in dried peas. Furthermore, comparing the main nutrient profiles exclusively showed that there were few differences in free fatty acids, sugars, vitamins, and alkaloids between dried and fresh peas. Peas are especially enriched with B-group vitamins. Through detailed identification and classification, the flavonoid pathway of peas was revealed; a variety of glycosylated derivatives from kaempferol, quercetin, and luteolin were confirmed to be abundant in peas. It was also found that isoflavones are richer in peas than in many other plants, and putatively the isoflavone synthesis pathway originates from liquiritigenin and naringenin. Our study not only offers guidance for understanding the nutritional components of peas, but also provides the basis for healthy diet analysis of the edible value and health benefits of peas.
为了更深入了解豌豆对人类消费者的营养成分及健康益处，我们采用了一种基于广泛靶向代谢组学的方法来揭示三个主要品种豌豆的代谢物成分，共鉴定出1095种代谢物。对三个品种鲜豌豆和干豌豆中共有487种差异积累代谢物的比较发现，干豌豆中大多数氨基酸及其衍生物含量下调，而大多数脂质和黄酮类化合物含量上调。此外，仅比较主要营养成分表明，干豌豆和鲜豌豆在游离脂肪酸、糖类、维生素和生物碱方面差异不大。豌豆尤其富含B族维生素。通过详细的鉴定和分类，揭示了豌豆的黄酮类途径；证实豌豆中富含多种来自山奈酚、槲皮素和木犀草素的糖基化衍生物。还发现豌豆中的异黄酮比许多其他植物更丰富，推测异黄酮合成途径起源于甘草素和柚皮素。我们的研究不仅为了解豌豆的营养成分提供了指导，也为豌豆食用价值和健康益处的健康饮食分析提供了依据。
