Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi
文献类型： 外文期刊
作者： Liu, Jia 1 ; Zhang, Xiping 1 ; Tian, Ju 1 ; Li, Yong 1 ; Liu, Qiyue 1 ; Chen, Xiaolong 1 ; Feng, Fayun 1 ; Yu, Xiangyang 1 ; Yang, Chenye 4 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, 50 Zhongling St, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Resources & Environm, 50 Zhongling St, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, 301 Zhenjiang City Univ Rd, Zhenjiang 212001, Jiangsu, Peoples R China
4.Jiangsu Acad Agr Sci, Cent Lab, 50 Zhongling St, Nanjing 210014, Peoples R China
关键词： Peach gum; Antioxidant capability; Untargeted metabolomics; Metabolite composition; Fungal diversity; Flavonoids
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 383 卷
页码：
收录情况： SCI
摘要： In the present study, the differences in the antioxidant capability, metabolite composition and fungal diversity in peach gum with various colours were investigated. Metabolomics revealed that peach gum comprised many small-molecule metabolites (including primary and secondary metabolites), and most polyphenols (such as flavonoids and phenolic acids) showed a significantly positive relationship with the colour deepening, total phenol content and antioxidant capability. Using fungal diversity analysis, the abundance of five fungi at the genus level increased with peach gum colour deepening, and these fungi demonstrated a significantly positive relationship with two defense hormones (salicylic acid and abscisic acid) and most polyphenols (particularly flavonoids). The gummosis pathogenic fungus Botryosphaeria was among the five fungi, suggesting that peach gum colouring may reflect plant defense responses against pathogenic fungi. Additionally, the concentrations of 12 flavonoids in peach gum samples were detected based on LC-QQQ/MS, among which hesperetin, naringenin and eriodictyol were the most abundant.
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