Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)
文献类型： 外文期刊
作者： Jiang, Yonghua 1 ; Qi, Yingwei 2 ; Chen, Xilong 3 ; Yan, Qian 1 ; Chen, Jiezhen 1 ; Liu, Hailun 1 ; Shi, Fachao 1 ; Wen, Yingjie 1 ; Cai, Changhe 1 ; Ou, Liangxi 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Key Lab Trop & Subtrop Fruit Tree Res, Inst Fruit Tree Res,Minist Agr & Rural Affairs, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
3.Paris Saclay Univ, INRAE, AgroParisTech, Quantitat Genet & Evolut Lab,CNRS,GQE Le Moulon, F-91190 Gif Sur Yvette, France
关键词： litchi; fruit acidity; fumarate; GABA; metabolomics; transcriptome sequencing; malate metabolism
期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.6； 五年影响因子：6.2 ）
ISSN：
年卷期： 2023 年 24 卷 3 期
页码：
收录情况： SCI
摘要： Fruit acidity determines the organoleptic quality and nutritive value of most fruits. In litchi, although the organic acid composition of pulps is known, the molecular mechanisms and genes underlying variation in fruit acidity remain elusive. Herein, developing pulps of two contrasting litchi varieties, Huaizhi (HZ, low-acidity) and Boye_No.8 (B8, high-acidity), were subjected to metabolomics and transcriptomics, and the dynamic metabolome and transcriptional changes were determined. Measurements revealed that the dominant acidity-related organic acid in litchi pulps is malate, followed in low levels by citrate and tartrate. Variation in litchi pulps' acidity is mainly associated with significant differences in malate and citrate metabolisms during fruit development. Malic acid content decreased by 91.43% and 72.28% during fruit ripening in HZ and B8, respectively. The content of citric acid increased significantly in B8, while in HZ it was reduced considerably. Differentially accumulated metabolites and differentially expressed genes analyses unveiled fumarate, succinate, 2-oxoglutarate, GABA (gamma-aminobutyric acid), phosphoenolpyruvate, and citrate metabolisms as the key driving pathways of litchi fruits' acidity variation. The drastic malate and citrate degradation in HZ was linked to higher induction of fumarate and GABA biosynthesis, respectively. Thirty candidate genes, including three key genes (LITCHI026501.m2, fumarase; LITCHI020148.m5, glutamate decarboxylase; and LITCHI003343.m3, glutamate dehydrogenase), were identified for functional studies toward genetic modulation of litchi fruit acidity. Our findings provide insights into the molecular basis of acidity variation in litchi and provide valuable resources for fruit quality improvement.
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