Wei Yufei, Zhou Xinyan, Gao Meiping, Ou Yangxiu, Hu Yifeng, Jiang Wen, Jiang Huiping, Yang Shangdong
Guangxi Key Laboratory of Agro-Environment and Agro-Products Safety, National Demonstration Center for Experimental Plant Science Education Guangxi Agricultural College, Guangxi University, Nanning 530004, China.
Vegetable Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Int J Mol Sci. 2025 May 9;26(10):4529. doi: 10.3390/ijms26104529.
Lotus root texture significantly influences consumer preferences and market value, yet the role of endophytes in determining the distinct mealy (ML) and crunchy (CL) textural properties remains unclear. This study aimed to clarify the relationship between endophyte composition and metabolic characteristics underlying the texture differences between ML and CL lotus root varieties. Two lotus root varieties (ML and CL) were analyzed for endophytic microbial communities using high-throughput sequencing methods. Metabolite profiling of cellulose, starch, pectin, soluble sugars, and proteins was conducted using standard biochemical assays. The findings revealed higher cellulose, starch, and pectin content in mealy lotus root (ML) varieties than those in crunchy lotus root (CL) varieties. Additionally, the functions of cellulose-degrading and protein-producing microorganisms, such as Firmicutes, Bacteroides, , , and were primarily enriched in the ML varieties. In contrast, the CL varieties had specific dominant endophytic bacterial genera, such as , , , , , , , , , , and . These results indicate that different endophytes are associated with the development of mealy and crunchy properties. Understanding these microbial-metabolic relationships offers practical implications for selective breeding and agricultural management aimed at texture improvement. Future research should elucidate the specific metabolic pathways regulated by these endophytes to facilitate targeted agricultural interventions.
莲藕质地显著影响消费者偏好和市场价值，但内生菌在决定粉质（ML）和脆质（CL）质地特性方面的作用仍不清楚。本研究旨在阐明内生菌组成与ML和CL莲藕品种质地差异背后的代谢特征之间的关系。使用高通量测序方法分析了两个莲藕品种（ML和CL）的内生微生物群落。使用标准生化分析方法对纤维素、淀粉、果胶、可溶性糖和蛋白质进行代谢物谱分析。研究结果显示，粉质莲藕（ML）品种中的纤维素、淀粉和果胶含量高于脆质莲藕（CL）品种。此外，纤维素降解菌和产蛋白微生物（如厚壁菌门、拟杆菌门等）的功能主要在ML品种中富集。相比之下，CL品种具有特定的优势内生细菌属，如某某属、某某属等。这些结果表明，不同的内生菌与粉质和脆质特性的形成有关。了解这些微生物与代谢的关系，对于旨在改善质地的选择性育种和农业管理具有实际意义。未来的研究应阐明这些内生菌调控的具体代谢途径，以促进有针对性的农业干预。
