Transcription profile analysis for biosynthesis of flavor volatiles of Tunisian soft-seed pomegranate arils. (June 2022)

• Record Type: Journal Article
• Authors: Yuan, Lei; Yun, Yurou; Tian, Jun; Gao, ZhengQing; Xu, Zhenzhen; Liao, Xiaojun; Yi, Junjie; Cai, Shengbao; Zhou, Linyan
• Is Part Of: Food research international. Volume 156(2022)
• Publication Date: 2022-06
• Subjects: Pomegranate arils -- Flavor -- Transcriptome -- Metabolome -- Volatile compounds -- Weighted gene co-expression network analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111304
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Hexanoic acid was significantly correlated with 38 differentially expressed genes. Alcohols were the most abundant volatiles in all pomegranate arils. Highlights: Higher abundance of hexanol and styrene were found in all pomegranate arils. The types of sugars and organic acids were not changed depending on planting areas. Expression of bZIP56 and WRKY24 were critical for flavor-related compounds production. Production regions triggered changes in transcription of flavor compounds. Abstract: Flavor is an important factor affecting the sensory of pomegranate and its products, which easily lose its freshness during processing and storage, but the biosynthesis of flavor-associated compounds is poorly understood until now. In this study, combining metabolome and transcriptome, flavor-associated attributes and volatile compounds of Tunisian pomegranate arils from 7 Chinese regions were studied. Depending on the different planting areas, there were significant differences in the content of sugars, organic acids and vitamin C. A total of 40 volatile compounds were characterized from all samples, of which 13 volatile compounds were common to all samples. There were 4 compounds showed higher contents in all samples, including 1-hexanol, (Z)-3-hexen-1-ol, α-terpineol, and 2, 4-di- tert -butyl phenol. According to the Kyoto Encyclopedia of Genes and Genomes pathway analysis, 5 differential accumulated metabolites, including palmitic acid, octanoic acid, lauric acid, decanoic acid, and myristic acid, were significantly enriched in the fatty acid biosynthesis for all samples. Weighted gene co-expression network analysis revealed that 42 candidate flavor-associated differentially expressed genes and 9 transcription factors mainly located in 3 key modules. Hexanoic acid was an important metabolite, which was significantly correlated with 38 differentially expressed genes. Generally, complex regulatory networks were constructed in the study to identify structural genes and transcription factors which regulate the metabolism of volatile compounds in pomegranate. Our results provided new insights for understanding the difference in flavor biosynthesis and regulatory network of pomegranate arils.