Fang Cheng, Huang Xie, Huang Yanpei, Zhang Ming, Chen Haiming, Chen Weijun, Zhong Qiuping, Pei Jianfei, Lv Ying, He Rongrong, Chen Wenxue
Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Haikou Key Laboratory of Special Foods, Haikou, Hainan, 570228, China.
Food Chem (Oxf). 2025 Aug 24;11:100289. doi: 10.1016/j.fochms.2025.100289. eCollection 2025 Dec.
Coconut flesh, the solid endosperm, of coconut, which is rich in fat, protein and polyphenols. To investigate the impact of ultrasound treatment on the biosynthesis of polyphenols in tender coconut flesh during storage, the targeted metabolomic and transcriptomic analyses were employed. A total of 36 phenolic compounds were identified, of which catechin, epicatechin, gossypol and vanillic acid were the most abundant ones in 'Hainan Tall' coconut flesh. Ultrasound treatment maintained the levels of syringic acid, catechin and epicatechin, while suppressing the expression of most associated genes. Correlation analysis revealed that, downregulation expressions of , , , and decreased kaempferol, isoliquiritigenin and luteoloside content but increased catechin content. Furthermore, downregulation of , and reduced contents of luteolin, whereas downregulation of and elevated the contents of catechin and epicatechin. Unraveling the effect of ultrasound on phenolic biosynthesis in the tender coconut flesh at metabolite and transcript levels provides technical and theoretical support for the high-value development and utilization of Hainan coconut resources.
椰子果肉即椰子的固体胚乳，富含脂肪、蛋白质和多酚。为了研究超声处理对嫩椰子果肉在储存期间多酚生物合成的影响，采用了靶向代谢组学和转录组学分析。共鉴定出36种酚类化合物，其中儿茶素、表儿茶素、棉酚和香草酸在‘海南高种’椰子果肉中含量最为丰富。超声处理维持了丁香酸、儿茶素和表儿茶素的水平，同时抑制了大多数相关基因的表达。相关性分析表明， 、 、 、 和 的下调表达降低了山奈酚、异甘草素和木犀草苷的含量，但增加了儿茶素的含量。此外， 、 和 的下调降低了木犀草素的含量，而 和 的下调提高了儿茶素和表儿茶素的含量。在代谢物和转录水平上揭示超声对嫩椰子果肉中酚类生物合成的影响，为海南椰子资源的高值开发利用提供了技术和理论支持。
