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Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

文献类型： 外文期刊

作者： Guo, Shuang 1 ; Wang, Dan 2 ; Ma, Yue 2 ; Zhang, Yan 3 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Minist Agr & Rural Affairs, Beijing Vegetable Res Ctr,Key Lab Vegetable Posth, Beijing 100097, Peoples R China

3.Longda Food Grp Co LTD, Jinan 265231, Shandong, Peoples R China

期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.998； 五年影响因子：4.576 ）

ISSN： 2045-2322

年卷期： 2021 年 11 卷 1 期

页码：

收录情况： SCI

摘要： The aim of this study was to examine the regulation of transcriptomics and proteomics related to the yellowing of fresh-cut yams after storage. The comparison of yellow fresh-cut yam (YFY) vs. white fresh-cut yam (control) revealed 6894 upregulated and 6800 downregulated differentially expressed genes along with 1277 upregulated and 677 downregulated differentially expressed proteins. The results showed that the total carotenoids, flavonoids, and bisdemethoxycurcumin in YFY were higher than in the control due to the significant up-regulation of critical genes in the carotenoid biosynthesis pathway, flavonoid biosynthesis pathway, and stilbenoid, diarylheptanoid, and gingerol biosynthesis pathway. In addition, the tricarboxylic acid cycle and phenylpropanoid biosynthesis were both enhanced in YFY compared to the control, providing energy and precursors for the formation of yellow pigments. The results suggest that the synthesis of yellow pigments is regulated by critical genes, which might explain the yellowing of fresh-cut yam after storage.

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