Screening of bitter compounds and key genes in 'Katy' and 'Kuijin' apricots flesh

文献类型： 外文期刊

第一作者： Han, Xueping

作者： Han, Xueping;Nie, Peixian;Dong, Ran;Liang, Yong

作者机构：

关键词： Apricot; Flesh; Bitter compounds; Amygdalin; Glycosyltransferase

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.3； 五年影响因子：4.5 ）

ISSN： 0304-4238

年卷期： 2024 年 329 卷

页码：

收录情况： SCI

摘要： Analysis of the fruit flesh of 'Katy' and 'Kuijin' apricots at 42 and 84 days after full (DAF) bloom was conducted using ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS) to screen for potential bitter compounds during different developmental stages. Transcriptomic approaches were employed to identify key genes involved in the synthesis of bitter compounds during different developmental stages, based on public databases and a self-built database by Maevi. Results showed that the ripe stage of 'Kuijin' apricots had higher levels of amygdalin, a bitter compound, compared to 'Katy'. The apricot fruit flesh also contained 44 other bitter compounds, including 19 phenolic compounds. Bitter compound variations between developmental phases were larger than those between varieties. The 8 phenolic compounds revealed greater amounts during the young fruit stage of 'Kuijin' compared to both the ripe stage of 'Kuijin' and the young fruit stage of 'Katy'. Differential gene screening identified two genes, PARG26876 and PARG24542, belonging to the CYP79 and CYP71 subfamilies of cytochrome P450 enzymes involved in amygdalin synthesis, respectively. PARG18533 is the bHLH2 homolog gene that may regulate the transcription of these two genes in apricot flesh. KEGG enrichment analysis of differential genes revealed that phenolic compounds were mainly enriched in flavonoid biosynthesis and flavone and flavonol biosynthesis pathways. There were 18 structural genes and 21 UDP-glycosyltransferases implicated in these two pathways. Evolutionary tree analysis of UDP-glycosyltransferases identified that 13 glycosyltransferases formed five distinct branches, with three genes associated with the synthesis of bitter compounds situated in branches C, D, and E.

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