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Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

文献类型： 外文期刊

作者： Gu, Fenglin 1 ; Chen, Yonggan 2 ; Hong, Yinghua 1 ; Fang, Yiming 1 ; Tan, Lehe 1 ;

作者机构： 1.CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Hainan Trop Ocean Univ, Coll Trop Biol & Agron, Sanya 572022, Hainan, Peoples R China

3.Minist Agr, Key Lab Genet Resources Utilizat Spice & Beverage, Wanning 571533, Hainan, Peoples R China

关键词： Vanilla curing;LC-MS;Metabolomics;Vanillin biosynthesis

期刊名称：AMB EXPRESS （ 影响因子：3.298； 五年影响因子：3.427 ）

ISSN： 2191-0855

年卷期： 2017 年 7 卷

页码：

收录情况： SCI

摘要： High-performance liquid chromatography-mass spectrometry (LC-MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.

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