College of Agriculture/Institute of Rice Industry Technology Research, Key Laboratory of Plant Resource, Guizhou University, Guiyang 550025, China; CRRC Guiyang Vehicle Co., LTD., 550025,China.
Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China.
Food Chem. 2024 Dec 1;460(Pt 2):140612. doi: 10.1016/j.foodchem.2024.140612. Epub 2024 Jul 26.
Sorghum seeds can discolor during storage. Treatment of seeds with citric acid improves sensory quality and antioxidant activity. This study compared the differences in phenotypic and antioxidant activity between citric acid-treated and water-treated sorghum seeds. The study used transcriptomics and metabolomics approaches to investigate the regulatory mechanisms. The ∆a, ∆b and ∆l values of citric acid-treated sorghum seeds significantly increased after 6 months of storage. The SOD, POD and CAT enzyme activities of the citric acid-treated group were 1.94, 1.91 and 2.45 times higher than those of the control, respectively. The joint transcriptome and metabolome analysis showed that the citric acid-induced changes were mainly focused on the flavonoid biosynthetic pathway. Citric acid treatment up-regulated CHS, ANR, MYB and bHLH genes and promoted flavonoid accumulation. In conclusion, citric acid treatment promotes flavonoid accumulation, delays sorghum seed discoloration, and enhances antioxidant activity and storage life.
高粱种子在贮藏过程中会变色。用柠檬酸处理种子可以改善感官品质和抗氧化活性。本研究比较了柠檬酸处理和水浸处理高粱种子之间在表型和抗氧化活性方面的差异。该研究采用转录组学和代谢组学方法来研究调控机制。柠檬酸处理的高粱种子在贮藏 6 个月后，∆a、∆b 和 ∆l 值显著增加。柠檬酸处理组的 SOD、POD 和 CAT 酶活性分别比对照组高 1.94、1.91 和 2.45 倍。联合转录组和代谢组分析表明，柠檬酸诱导的变化主要集中在类黄酮生物合成途径上。柠檬酸处理上调 CHS、ANR、MYB 和 bHLH 基因，促进类黄酮积累。总之，柠檬酸处理促进了类黄酮的积累，延缓了高粱种子的变色，增强了抗氧化活性和贮藏寿命。
