Integrated Metabolomic and Transcriptomic Analysis Reveals the Effect of Artificial Shading on Reducing the Bitter Taste of Bamboo Shoots
Integrated Metabolomic and Transcriptomic Analysis Reveals the Effect of Artificial Shading on Reducing the Bitter Taste of Bamboo Shoots
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DOI：
10.3390/horticulturae8070594
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发表时间：
2022-07-01
期刊：
影响因子：
3.1
通讯作者：
Tang, Feng
中科院分区：
文献类型：
--
作者：
Huang, Yongjian;Xun, Hang;Tang, Feng
竹笋是一种美味而营养丰富的森林蔬菜。研究发现，在弱光环境中采集的竹笋苦味较低。光调控竹笋苦味物质积累的分子机制尚不清楚。本研究采用遮荫处理方法，在采收前对黑松竹笋进行遮荫处理。感官测试证实了苦味强度的降低。对遮荫处理和正常生长条件下生长的毛杨竹笋进行了代谢组学和转录组学综合分析，鉴定出56个差异积累代谢物和178个差异表达基因。结果表明，遮荫处理下，与酪氨酸代谢途径相关的一系列酚酸含量下调，说明遮荫减少了酚酸的积累，并进一步介导了竹笋的苦味。本研究有助于了解遮荫条件下竹笋苦味物质的调控机制，并为在栽培实践中利用遮荫改善竹笋口感提供参考。
Bamboo shoot is a delicious and nutritious forest vegetable. It has been found that bamboo shoots collected from low-light environments have a less bitter taste. The molecular mechanism of light in the regulation of bitter substance accumulation in bamboo shoots is still unclear. In this study, we applied a shading treatment to Pleioblastus amarus bamboo shoots in the preharvesting period. The reduction in the bitterness intensity was confirmed by a sensory test. An integrated metabolomic and transcriptomic analysis was performed on P. amarus bamboo shoots grown under shading treatment and normal growing conditions, and 56 differentially accumulated metabolites and 178 differentially expressed genes were identified. The results showed that the contents of a series of phenolic acids related to the tyrosine metabolism pathway were downregulated under shading treatment, revealing that shading decreased the accumulation of phenolic acids and further mediated the resulting bitter taste of the bamboo shoots. This work will be helpful for understanding the regulatory mechanisms governing the bitter tasting substances in bamboo shoots grown under a shading treatment and provides a reference for the use of shading treatment in cultivation practices to improve the taste of bamboo shoots.