Guo Liangchuan, Qiao Jinli, Zhang Lijun, Ma Ke, Yang Hao, Zhao Jieru, Qin Dong, Huo Junwei
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, National Development and Reform Commission, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Harbin 150030, China.
Heilongjiang Green Food Science Research Institute, 150023, China.
Food Chem. 2025 Jul 15;480:143954. doi: 10.1016/j.foodchem.2025.143954. Epub 2025 Mar 19.
The objectives of this research were to analyze the effects of varying nitrogen application rates on fruit quality and antioxidant properties of blue honeysuckle through widely targeted metabolomics analysis. High nitrogen application resulted in a reduction in fruit size and soluble solid content, along with significant decreases in the levels of total anthocyanins, phenolic compounds, flavonoids, and antioxidant indices. Under low nitrogen, key flavonoids in fruit namely Kaempferol-7-O-glucoside, Morin 3-alpha-L-lyxopyranoside, and Quercetin-3-O-xyloside (Reynoutrin) showed the high peak areas, with SOD, POD, and CAT activities at 1742.19, 45,525.65, and 1065.13 U/g, but decreased under high nitrogen. The molecular docking analysis revealed affinity values of -5.39, -2.72, -4.37, -3.98, -4.04, -4.18, -2.51, -2.31, and - 4.08 kcal/mol for SOD, POD, and CAT. These three flavonoids play a crucial role in the antioxidant defense system by targeting different enzymes, and their reduced concentrations under high nitrogen conditions may impair the fruit's antioxidant capacity.
本研究的目的是通过广泛靶向代谢组学分析，剖析不同施氮量对蓝靛果忍冬果实品质和抗氧化特性的影响。高施氮量导致果实大小和可溶性固形物含量降低，同时总花青素、酚类化合物、黄酮类化合物水平及抗氧化指标显著下降。在低氮条件下，果实中的关键黄酮类化合物山奈酚-7-O-葡萄糖苷、桑色素3-α-L-吡喃来苏糖苷和槲皮素-3-O-木糖苷（芦丁）呈现出较高的峰面积，超氧化物歧化酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）活性分别为1742.19、45525.65和1065.13 U/g，但在高氮条件下降低。分子对接分析显示，SOD、POD和CAT的亲和值分别为-5.39、-2.72、-4.37、-3.98、-4.04、-4.18、-2.51、-2.31和-4.08 kcal/mol。这三种黄酮类化合物通过作用于不同的酶在抗氧化防御系统中发挥关键作用，在高氮条件下其浓度降低可能会损害果实的抗氧化能力。
