Integrated metabolomics and transcriptomics reveal the nutritional profiles and molecular mechanisms in colored cauliflowers
文献类型： 外文期刊
作者： Sheng, Xiaoguang 1 ; Song, Mengfei 1 ; Wang, Jiansheng 1 ; Yu, Huifang 1 ; Shen, Yusen 1 ; Qiao, Shuting 1 ; Lin, Fan 1 ; Du, Sifan 1 ; Gu, Honghui 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Vegetables, Hangzhou 310021, Zhejiang, Peoples R China
2.China Agr Univ, Sanya Inst, Sanya 572025, Peoples R China
3.Zhejiang Agr & Forestry Univ, Dept Hort Sci, Hangzhou 311300, Zhejiang, Peoples R China
4.China Jiliang Univ, Coll Life Sci, Hangzhou 310018, Zhejiang, Peoples R China
关键词： Colorful cauliflower; Health benefits; Transcriptomic analysis; Metabolomic analysis; Glucosinolates
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 71 卷
页码：
收录情况： SCI
摘要： Colored cauliflower varieties enhance dietary diversity and nutritional value. Although genes regulating color traits have been partially identified, their nutritional profiles, health benefits, and underlying molecular mechanisms of the colored cauliflowers remain largely unexplored. This study used combined transcriptomic and metabolomic analyses on four colored cauliflowers: white, green, orange, and purple. Green cauliflower, with high chlorophyll - related gene expression, has higher chlorophyll content and strong antioxidant capacity. Purple cauliflower, characterized by high anthocyanin pathway expression, has elevated anthocyanin levels and potential chronic - disease protection. Orange cauliflower stands out for its rich carotenoids and vitamin C due to high gene expression in carotenoid biosynthesis and ascorbate metabolism. White cauliflower, though lower in pigments, effectively synthesizes essential amino acids and sugars and has the highest concentration of glucosinolates. These results highlight the distinct nutritional profiles of different colored cauliflowers, providing valuable insights for future color - breeding and health studies, and contributing to a richer dietary nutrition.
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