Integration of transcriptome and metabolome reveals regulatory mechanisms of volatile flavor formation during tomato fruit ripening
Integration of transcriptome and metabolome reveals regulatory mechanisms of volatile flavor formation during tomato fruit ripening
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DOI：
10.1016/j.hpj.2023.12.010
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发表时间：
2024-06
影响因子：
5.7
通讯作者：
Zhiqiang Liu;Jianxin Wu;Licai Wang;Xiaonan Lu;G. Ahammed;Xiaolan Zhang;Xia Cui;Haijing Wang
中科院分区：
文献类型：
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作者：
Zhiqiang Liu;Jianxin Wu;Licai Wang;Xiaonan Lu;G. Ahammed;Xiaolan Zhang;Xia Cui;Haijing Wang
番茄是世界上重要的经济作物。番茄果实中的挥发性风味是影响消费者喜爱程度和商品质量的关键因素。然而，控制番茄挥发性风味的调节机制仍然不清楚。本文以风味差异显著的野生番茄和栽培番茄为材料，整合番茄果实挥发性风味物质的代谢组和转录组，探讨番茄果实挥发性风味形成的调控机制。采用固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS），共鉴定出35种挥发性风味物质。果实风味物质的含量在果实初熟至红熟过渡期显著增加。野生番茄中挥发性物质的总含量远高于栽培番茄。通过系统聚类和Pearson相关系数分析，将所有挥发性风味物质的含量变化分为10类。果实转录组也被模式化为10组，从成熟绿色到破果期和从破果到红熟期都有显著的变化。通过共表达分析，将同一发育阶段果实的代谢组和转录组相结合，发现1 182个基因的表达水平与挥发性风味物质的含量高度相关，从而构建了重要挥发性风味物质的两条调控途径。一种途径是四氢噻唑烷N-羟化酶（SlTNH 1）依赖性的，其由来自bHLH和AP 2/ERF家族的两种转录因子（TF）调节，控制氨基酸代谢中2-异丁基噻唑的合成。另一种是脂氧合酶（SlLOX）依赖性的，其由来自HD-Zip家族的一种TF调节，控制脂肪酸代谢中己醛和（Z）-2-庚烯醛的合成。双荧光素酶分析证实bHLH和AP 2/ERF与其结构基因结合。本研究结果为番茄果实挥发性风味的形成提供了新的认识，为番茄风味的改良提供了理论依据。
Tomato is an important economic crop all over the world. Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality. However, the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear. Here, we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation, using wild and cultivated tomatoes with significant differences in flavors. A total of 35 volatile flavor compounds were identified, based on the solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The content of the volatiles, affecting fruit flavor, significantly increased in the transition from breaker to red ripe fruit stage. Moreover, the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes. The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation (PCC) analysis. The fruit transcriptome was also patterned into 10 groups, with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage. Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis, we found that the expression level of 1 182 genes was highly correlated with the content of volatile flavor compounds, thereby constructing two regulatory pathways of important volatile flavors. One pathway is tetrahydrothiazolidine N-hydroxylase (SlTNH1)-dependent, which is regulated by two transcription factors (TFs) from the bHLH and AP2/ERF families, controlling the synthesis of 2-isobutylthiazole in amino acid metabolism. The other is lipoxygenase (SlLOX)-dependent, which is regulated by one TF from the HD-Zip family, controlling the synthesis of hexanal and (Z)-2-heptenal in fatty acid metabolism. Dual-luciferase assay confirmed the binding of bHLH and AP2/ERF to their structural genes. The findings of this study provide new insights into volatile flavor formation in tomato fruit, which can be useful for tomato flavor improvement.