Hernández-Peña Rebeca, Lorenzo-Manzanarez José Luis, Cruz-Ramírez Luis Alfredo, Reyes-López Delfino, Hernández-Domínguez Carmela, Pascual-Ramírez Fermín, Ordaz-Ortiz José J
Metabolomics and Mass Spectrometry Group, Unidad de Genómica Avanzada, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Carretera Irapuato-Léon, Km. 9.6, Libramiento Norte, C.P. 36824 Irapuato, Guanajuato, Mexico.
Molecular and Developmental Complexity Group, Unidad de Genómica Avanzada, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Carretera Irapuato-Léon, Km. 9.6, Libramiento Norte, C.P. 36824 Irapuato, Guanajuato, Mexico.
J Agric Food Chem. 2025 Jul 30;73(30):19094-19106. doi: 10.1021/acs.jafc.5c05293. Epub 2025 Jul 17.
Vanilla is the most popular flavor in the world and the second most valuable spice after saffron. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the predominant compound in natural vanilla flavor, a complex mixture comprising over 200 compounds. However, its biosynthetic pathway remains unclear. This study presents a comprehensive transcriptomic and metabolomic analysis of leaves and pods throughout development, providing insights into vanillin biosynthesis. Differential gene expression analysis identified key genes involved in the ferulate and benzoate pathways, while metabolomic profiling revealed stage-specific accumulation patterns of pathway intermediates. Vanillin levels peaked 6 months after pollination, followed by a steady increase in the glucoside form. This integrative omics approach suggests a coordinated regulation of both pathways during fruit development, offering valuable insights into the metabolic dynamics of vanillin production and establishing a foundation for future research on genetic and metabolic engineering strategies in .
香草是世界上最受欢迎的香料，也是仅次于藏红花的第二大最具价值的香料。香草醛（4-羟基-3-甲氧基苯甲醛）是天然香草风味中的主要化合物，天然香草风味是一种包含200多种化合物的复杂混合物。然而，其生物合成途径仍不清楚。本研究对整个发育过程中的叶片和豆荚进行了全面的转录组学和代谢组学分析，为香草醛的生物合成提供了见解。差异基因表达分析确定了参与阿魏酸和苯甲酸途径的关键基因，而代谢组学分析揭示了途径中间体的阶段特异性积累模式。香草醛水平在授粉后6个月达到峰值，随后以糖苷形式稳步增加。这种综合组学方法表明，在果实发育过程中，这两条途径受到协调调控，为香草醛生产的代谢动态提供了有价值的见解，并为未来关于香草醛遗传和代谢工程策略的研究奠定了基础。
