文献类型： 外文期刊

作者： Huang, Haijie ¹ ; Zhao, Li ⁶ ; Zhang, Bei ⁵ ; Huang, Weijian ¹ ; Zhang, Zhongrun ¹ ; An, Bang ⁴ ;

作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou 571101, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Crop Gene Resources & Germplasm Creat Sout, Haikou 571101, Peoples R China

3.Natl Cultivar Improvement Ctr Trop Fruit Tree, Haikou 571101, Peoples R China

4.Hainan Univ, Sanya Nanfan Res Inst, Sch Trop Agr & Forestry, Hainan Key Lab Sustainable Utilizat Trop Bioresour, Sanya 572025, Peoples R China

5.Hainan Yazhou Bay Seed Lab, Sanya 572025, Peoples R China

6.Qiongtai Normal Univ, Trop Biodivers & Bioresource Utilizat Lab, Haikou 570100, Peoples R China

关键词： Cashew; Anthocyanin; Metabolome; Transcriptome; Metabolic network

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 175 卷

页码：

收录情况： SCI

摘要： The cashew apple remains an underutilized agricultural product despite its abundance as a by-product of cashew nut production. Anthocyanins are water-soluble pigments responsible for red, purple, and blue hues in plant tissues and have various health-promoting properties. To investigate the anthocyanin biosynthesis in cashew apples, fruits with varying peel colors from three cultivars were subjected to integrative analyses with metabolomics and transcriptomics. Through a UPLC-ESI-MS/MS-based targeted metabolomics analysis, a total of 26 distinct anthocyanin compounds were identified in the fruits of the three cashew cultivars. Subsequent quantification revealed that Pelargonidin-3-O-galactoside, Petunidin-3-O-arabinoside, and Cyanidin-3-O-galactoside were the primary contributors responsible for the red pigmentation in cashew apple peels. Following transcriptomic analysis showed that the expression levels of anthocyanin biosynthetic genes were predominantly higher in the red cashew apples as compared to the other two cultivars. Moreover, correlation analysis revealed that eight potential transcription factors implicated in the regulation of anthocyanin biosynthesis. Among these, four transcription factors exhibited positive correlations with both anthocyanin contents and anthocyanin biosynthetic gene expression, while the remaining four transcription factors displayed negative correlations. These findings provide a comprehensive understanding of the molecular basis of anthocyanin biosynthesis in cashew apple peels.