| 成熟期不同橄榄品种（系）果实代谢组及其差异 |
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| 引用本文： | 蔡净蓉,王杰,赵俊跃,潘腾飞,郭志雄,佘文琴.成熟期不同橄榄品种（系）果实代谢组及其差异[J].热带作物学报,2022,43(11):2304-2315. |
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| 作者姓名： | 蔡净蓉 王杰 赵俊跃 潘腾飞 郭志雄 佘文琴 |
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| 作者单位： | 1.福建农林大学园艺学院，福建福州 3500022.福建农林大学园艺产品贮藏保鲜研究所，福建福州 350002 |
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| 基金项目： | 中央财政林业科技推广项目(闽财指[2021]363号) |
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| 摘 要： | 橄榄果实风味独特，富含多酚、黄酮、氨基酸等多种生理活性物质，这些物质与其风味品质关系密切。目前对橄榄果实代谢物进行系统研究的报道较少，为解析橄榄果实的主要代谢成分并对3个品质类型存在差异的品种（系）（‘长营’‘檀香’‘灵峰’）进行比较，以期为橄榄果实品质形成、优良品种选育等研究提供理论基础。采用超高效液相色谱-串联质谱（UPLC-MS/MS）的广泛靶向代谢组技术，测定3个橄榄品种（系）成熟期果实代谢物，并结合多元统计分析方法及3个品种（系）果实总酚、总黄酮、木质素含量数据进行分析，结果表明：‘檀香’总酚、总黄酮含量最高；‘灵峰’总酚、总黄酮及木质素含量最低；‘长营’总木质素含量则很高，与其化渣差的特点相吻合。利用广泛靶向代谢组学技术共检测出黄酮、酚酸类、氨基酸及其衍生物、有机酸、脂质、核苷酸及其衍生物、鞣质、糖及醇类、木质素和香豆素等13类524种代谢物，其中黄酮类代谢物数量最多，主要为槲皮素类、木犀草素类和山奈酚类。各品种（系）代谢物差异显著，主要的差异代谢物为黄酮类、酚酸类和氨基酸及其衍生物。‘长营’相比‘檀香’存在161种差异代谢物（上调代谢物116种、下调代谢物45种），‘檀香’相比‘灵峰’存在164种差异代谢物（上调代谢物51种、下调代谢物113种）；‘长营’相比‘灵峰’存在146种差异代谢物（上调代谢物51种、下调代谢物95种）。差异代谢物KEGG通路富集分析发现，3个品种（系）中,‘檀香’的黄酮代谢及氨基酸代谢最为活跃，积累更多的槲皮素类、木犀草素类、山奈酚类、丙氨酸、丝氨酸、组氨酸、苯丙氨酸、酪氨酸等黄酮及氨基酸类物质；‘灵峰’较‘长营’的黄酮代谢相对较弱，黄酮类物质积累相对较少，这可能是造成‘檀香’橄榄风味更为浓厚，而‘灵峰’橄榄风味较为清甜的原因之一。
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| 关 键 词： | 橄榄 成熟期 代谢组学 差异代谢物 黄酮 |
| 收稿时间： | 2022-03-09 |
Metabolomics and Its Difference of Chinese Olive Fruit of Different Varieties (lines) During the Ripening Period |
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| CAI Jingrong,WANG Jie,ZHAO Junyue,PAN Tengfei,GUO Zhixiong,SHE Wenqin.Metabolomics and Its Difference of Chinese Olive Fruit of Different Varieties (lines) During the Ripening Period[J].Chinese Journal of Tropical Crops,2022,43(11):2304-2315. |
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| Authors: | CAI Jingrong WANG Jie ZHAO Junyue PAN Tengfei GUO Zhixiong SHE Wenqin |
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| Institution: | 1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China2. Institute of Postharvest Science and Technology of Horticultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China |
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| Abstract: | Chinese olive fruit has a unique flavor and polyphenols, flavonoids, amino acids and other physiologically active substances, which are closely related to its flavor quality. At present, there are few reports on the systematic study of Chinese olive fruit metabolites. The main metabolic components of the olive fruit of three varieties (lines) having different quality types (‘Changying’, ‘Tanxiang’, ‘Lingfeng’) were assayed to provide a theoretical basis for the study of Chinese olive fruit quality formation and select fine varieties. In the experiment, the widely targeted metabolome technology based on ultra performance liquid chromatography and tandem mass spectrometry (UPLC-MS/MS) was used to determine the fruit metabolites of the three varieties (lines) at maturity, and combined with the multivariate statistical analysis method and the data of total phenols, total flavonoids and lignin in the fruits of the three varieties (lines). ‘Tanxiang’ had the highest content of total phenols and flavonoids, and ‘Lingfeng’ had the lowest content of total phenols and flavonoids. The total lignin content of ‘Changying’ was very high, which was consistent with the characteristics of hard poor mastication. A total of 13 categories and 524 metabolites including flavonoids, phenolic acids, amino acids and derivatives, organic acids, lipids, nucleotides and derivatives, tannins, saccharides and alcohols, lignin and coumarins were detected by the extensive targeted metabolomics technology. Among them, the number of flavonoids metabolites was the largest, mainly quercetin derivatives, luteolin derivatives and kaempferol derivatives. The metabolites of the varieties (lines) were significantly different, and the main differential metabolites were flavonoids, phenolic acids and amino acids and derivatives. There were 161 different metabolites in ‘Changying’ compared with ‘Tanxiang’ (116 up-regulated metabolites and 45 down-regulated metabolites). There were 164 differential metabolites in ‘Tanxiang’ compared with ‘Lingfeng’ (51 up-regulated metabolites and 113 down-regulated metabolites). There were 146 differential metabolites (51 up-regulated metabolites and 95 down-regulated metabolites) in ‘Changying’ compared with ‘Lingfeng’. The KEGG pathway enrichment analysis of differential metabolites found that among the varieties (lines), ‘Tanxiang’ had the most active flavonoid metabolism and amino acid metabolism, accumulating more flavonoids and amino acids such as quercetin derivatives, luteolin derivatives, kaempferol derivatives, alanine, serine, histidine, phenylalanine, tyrosine and etc. The flavonoid metabolism of ‘Lingfeng’ was relatively weaker than that of ‘Changying’, and the accumulation of flavonoids was relatively less, while ‘Changying’ had high lignin content, which might be one of the reasons for the stronger flavor of ‘Tanxiang’, and the sweeter flavor of ‘Lingfeng’. |
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| Keywords: | Chinese olive maturity metabolome different metabolites flavone |
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