Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis. (16th April 2022)

• Record Type: Journal Article
• Authors: Li, Yan; Wang, Jianhua; Wang, Ketao; Lyu, Shiheng; Ren, Liying; Huang, Chunying; Pei, Dong; Xing, Yulin; Wang, Yige; Xu, Yifan; Li, Peipei; Xi, Jianwei; Si, Xiaolin; Ye, Hongyu; Huang, Jianqin
• Is Part Of: Food chemistry. Volume 374(2022)
• Publication Date: 2022-04-16
• Subjects: GTs gallotannins -- ETs ellagitannins -- HHDP hexahydroxydiphenoyl -- SDH shikimate dehydrogenase -- β-glucogallin 1-O-galloyl-β -D-glucopyranose -- UGGT UDP-glucose: galloyl-1-O-β-D-glucosyltransferase -- PAL phenylalanine ammonia-lyase -- C4H cinnamate 4-hydroxylase -- 4CL 4-coumarate coenzyme A ligase -- CHS chalcone synthase -- CHI chalcone isomerase -- F3H flavanone-3-hydroxylase -- F3'H flavonoid 3'-hydroxylase -- F3'5'H flavonoid 3', 5'-hydroxylase -- FLS flavonol synthase -- DFR dihydroflavonol 4-reductase -- ANS anthocyanidin synthase -- UFGT UDP-glucose: flavonoid 3-O-glucosyltransferase -- ANR anthocyanidin reductase -- LAR leucoanthocyanidin reductase -- UVS UV-spectrometer -- UPLC-MS/MS ultraperformance liquid chromatography dual mass spectrometry -- qRT-PCR quantitative reverse-transcription PCR -- PCA principal component analysis -- HCA hierarchical cluster analysis; Hickory -- Pecan -- Widely-targeted metabonomics -- UPLC–MS/MS -- Astringent components -- Flavonoids -- Tannins; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131688
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: UPLC–MS/MS was used for widely-targeted metabolomics analysis. All 424 kinds of metabolites were identified during seed coat development of two species of the genus Carya . Comparison analysis of widely-targeted metabolomics was employed to reveal the differences of potential astringent substances and their dynamic change. Some kinds of flavonoids, tannins and organic acids were found only in seed coats of hickory or pecan at maturity. Strong astringent taste may be associated with some kinds of flavonoids, hydrolysable tannins and phenolic acids with higher contents in hickory seed coats. Abstract: Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.