Wang Jie, Yu Shunhao, Ren Xiliang, Wang Yating, Wang Zhongrui, Meng Qiufeng, Huang Yunping, Wang Yuhong
Ningbo Academy of Agricultural Sciences, Ningbo 315000, China.
Ningbo Key Laboratory of Characteristic Horticultural Crops in Quality Adjustment and Resistance Breeding, Ningbo 315000, China.
Plants (Basel). 2024 Sep 5;13(17):2481. doi: 10.3390/plants13172481.
Potherb mustard ( var. ) is one of the most commonly consumed leafy vegetable mustards, either fresh or in pickled form. It is rich in glucosinolates, whose hydrolyzed products confer potherb mustard's distinctive flavor and chemopreventive properties. In this study, the composition and content of glucosinolates, as well as the hydrolysis pattern of sinigrin were investigated in potherb mustard leaves of different varieties. Variations in the glucosinolate profile and accumulation were observed among the potherb mustard varieties studied, with sinigrin being the predominant one in all varieties, accounting for 81.55% to 97.27%. Sinigrin tended to be hydrolyzed to isothiocyanate (ITC) rather than epithionitrile (EPN) in potherb mustard, while 3-butenyl nitrile (SIN-NIT) could be hardly detected. Transcriptome analysis revealed a higher expression level of numerous genes involved in aliphatic glucosinolate biosynthesis in X11 compared to X57, corresponding to the higher aliphatic glucosinolate accumulation in X11 (91.07 µmol/g) and lower level in X57 (25.38 µmol/g). ESM1 is known to repress nitrile formation and favor isothiocyanate production during glucosinolate hydrolysis. In this study, all four showed a higher expression level in X11 compared to X57, which may determine the hydrolysis pattern of sinigrin in potherb mustard. Altogether, our findings shed light on the glucosinolate metabolic pattern in potherb mustard, which will also facilitate the engineering of metabolic pathways at key checkpoints to enhance bioactive compounds for tailored flavor or pharmaceutical needs.
雪里蕻（变种）是最常食用的叶用芥菜之一，可鲜食或腌制食用。它富含硫代葡萄糖苷，其水解产物赋予了雪里蕻独特的风味和化学预防特性。在本研究中，对不同品种雪里蕻叶片中硫代葡萄糖苷的组成、含量以及黑芥子硫苷酸钾的水解模式进行了研究。在所研究的雪里蕻品种中，观察到硫代葡萄糖苷谱和积累的差异，黑芥子硫苷酸钾在所有品种中占主导地位，占81.55%至97.27%。在雪里蕻中，黑芥子硫苷酸钾倾向于水解为异硫氰酸酯（ITC）而非环硫腈（EPN），而3-丁烯基腈（SIN-NIT）几乎检测不到。转录组分析显示，与X57相比，X11中参与脂肪族硫代葡萄糖苷生物合成的众多基因表达水平更高，这与X11中较高的脂肪族硫代葡萄糖苷积累量（91.07 μmol/g）和X57中较低的水平（25.38 μmol/g）相对应。已知ESM1在硫代葡萄糖苷水解过程中抑制腈的形成并促进异硫氰酸酯的产生。在本研究中，与X57相比，所有四个基因在X11中的表达水平都更高，这可能决定了雪里蕻中黑芥子硫苷酸钾的水解模式。总之，我们的研究结果揭示了雪里蕻中硫代葡萄糖苷的代谢模式，这也将有助于在关键控制点设计代谢途径，以增强生物活性化合物，满足定制风味或制药需求。
