Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics
Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics
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利用代谢组学与转录组学相结合了解热处理对香菇风味的促进作用
DOI：
10.1016/j.foodres.2022.112051
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发表时间：
2022-10-31
影响因子：
8.1
通讯作者：
Zhang, Jingsong
中科院分区：
文献类型：
--
作者：
Li, Wen;Chen, Wanchao;Zhang, Jingsong
转录组和代谢组分析揭示了香菇热处理后差异表达的代谢产物（DEM）和基因（DEG）。香菇样品组之间的大多数DEM是脂质和脂质样分子、核苷、核苷酸、类似物以及有机酸和衍生物。DEM丰富了TCA循环、丙氨酸、天冬氨酸、谷氨酸代谢和精氨酸生物合成的途径。在2 h干燥过程中，DEGs在代谢途径中所占的比例和DEGs的数量均有所增加。在干燥过程2 h与3 h相似的条件下，DEG在信号转导和氨基酸代谢途径上进行了注释。所有比较组中存在5个DEG，包括LE 01 Gene 04306、LE 01 Gene 06275、LE 01 Gene 11513、LE 01 Gene 13848和LE 01 Gene 13853。29种DEM标记物可用于香菇干燥过程中的品质监测。代谢途径、次生代谢产物合成和不饱和脂肪酸合成是监测DEM和DEG的标志性途径，γ-亚麻酸是DEM的信号标记。它为了解香菇在热风干燥过程中风味的形成提供了新的见解。
The transcriptome and metabolome analyses revealed the differentially expressed metabolites (DEMs) and genes (DEGs) in the dried Lentinula edodes' response to heat treatment. Most DEMs between the L.edodes sample groups were lipids and lipid-like molecules, nucleosides, nucleotides, analogs, and organic acids and derivatives. DEMs enrich the pathway of the TCA cycle, alanine, aspartate, glutamate metabolism, and arginine biosynthesis. The proportion of DEGs annotation in the metabolism pathway and the number of DEGs increased within the drying process of 2 h. The DEGs were annotated in the signal transduction and amino acid metabolism pathways during the drying process of 2 h similar to 3 h. Five DEGs including LE01Gene04306, LE01Gene06275, LE01Gene11513, LE01Gene13848 and LE01Gene13853 existed in all comparative groups. Twenty-nine DEMs marker can be used for monitoring the quality of L.edodes during drying. The metabolic pathways, secondary metabolites biosynthesis, and unsaturated fatty acid biosynthesis were the landmark pathways that monitor DEMs and DEGs, and gamma-linolenic acid was a signal DEM marker. It provides new insights for understanding the flavor formation of L.edodes during the hot-air drying process.