Novel Insight into the Relationship between Metabolic Profile and Fatty Acid Accumulation Altering Cellular Lipid Content in Pineapple Fruits at Different Stages of Maturity

文献类型： 外文期刊

第一作者： Hong, Keqian

作者： Hong, Keqian;Chen, Li;Gu, Hui;Zhang, Xiumei;Song, Kanghua;Hou, Xiaowan;Chen, Jingjing;Yao, Quansheng;Chen, Jiao;Yuan, Debao;Nile, Shivraj Hariram;Hu, Meijiao;Gong, Deqiang;Fan, Zhongqi

作者机构：

关键词： pineapple fruit; maturity; metabolite; fatty acid; lipid

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 30 期

页码：

收录情况： SCI

摘要： Pineapple fruits are usually harvested at different stages of maturity, based on consumer demands. The stage of maturity significantly affects the storage tolerance due to alterations in the cellular lipid homeostasis in the fruits. The characteristic abundance of metabolites and fatty acids (FAs) can provide vital information giving insight into the cellular lipid changes that occur during the ripening process in the fruits. Here, liquid chromatography-tandem mass spectrometry, largely based on the analysis of widely targeted metabolomics, was applied to evaluate the differences in the metabolites among the pineapple at three different stages of maturity namely, pineapples at the young fruit (YF), mature fruit (MF), and fully mature fruit (FMF) stages. In this study, 466 metabolites were annotated and identified. Among these, 59 lipids, including the glyceride esters, fatty acids and conjugates, and lysophospholipids (LPLs) were characterized. Notably, the LPLs were down-regulated in their relative abundance in the MF compared with the YF, and subsequently they remained almost stable in the FMF stage. The FA profiling results revealed the presence of certain unsaturated fatty acids (UFAs); besides, the total monounsaturated fatty acid (MUFA) to saturated fatty acid (SFA) ratio, as well as the polyunsaturated fatty acids (PUFA) to SFA ratio, showed noticeable decrease during the ripening process. The differential accumulation patterns of the LPLs, MUFAs, PUFAs, and SFAs imply that the lipid degradation and peroxidation take place in the pineapple fruits from the YF to MF and YF to FMF stages, respectively. The present study provides new insights into the alterations in the cellular lipid metabolism underlying the metabolite profiles and accumulation of FAs in pineapple fruits during ripening.

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