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Long Q, Zhang C, Zhu H, Zhou Y, Liu S, Liu Y, Ma X, An W, Zhou J, Zhao J, Zhang Y, Jin C. Comparative metabolomics combined with genome sequencing provides insights into novel wolfberry-specific metabolites and their formation mechanisms. FRONTIERS IN PLANT SCIENCE 2024; 15:1392175. [PMID: 38736439 PMCID: PMC11082402 DOI: 10.3389/fpls.2024.1392175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Accepted: 04/15/2024] [Indexed: 05/14/2024]
Abstract
Wolfberry (Lycium, of the family Solanaceae) has special nutritional benefits due to its valuable metabolites. Here, 16 wolfberry-specific metabolites were identified by comparing the metabolome of wolfberry with those of six species, including maize, rice, wheat, soybean, tomato and grape. The copy numbers of the riboflavin and phenyllactate degradation genes riboflavin kinase (RFK) and phenyllactate UDP-glycosyltransferase (UGT1) were lower in wolfberry than in other species, while the copy number of the phenyllactate synthesis gene hydroxyphenyl-pyruvate reductase (HPPR) was higher in wolfberry, suggesting that the copy number variation of these genes among species may be the main reason for the specific accumulation of riboflavin and phenyllactate in wolfberry. Moreover, the metabolome-based neighbor-joining tree revealed distinct clustering of monocots and dicots, suggesting that metabolites could reflect the evolutionary relationship among those species. Taken together, we identified 16 specific metabolites in wolfberry and provided new insight into the accumulation mechanism of species-specific metabolites at the genomic level.
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Affiliation(s)
- Qiyuan Long
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Changjian Zhang
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Hui Zhu
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Yutong Zhou
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Shuo Liu
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Yanchen Liu
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Xuemin Ma
- Department of Forest Genetics and Plant Physiology, Swedish University of Agricultural Sciences, Umeå, Sweden
| | - Wei An
- National Wolfberry Engineering Research Center, Wolfberry Science Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, China
| | - Jun Zhou
- College of Biological Science and Engineering, North Minzu University, Yinchuan, China
| | - Jianhua Zhao
- National Wolfberry Engineering Research Center, Wolfberry Science Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, China
| | - Yuanyuan Zhang
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
| | - Cheng Jin
- School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan, China
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Liu D, Yuan M, Wang Y, Zhang L, Yao W, Feng M. Integrated metabolome and transcriptome analysis of differences in quality of ripe Lycium barbarum L. fruits harvested at different periods. BMC PLANT BIOLOGY 2024; 24:82. [PMID: 38302892 PMCID: PMC10835843 DOI: 10.1186/s12870-024-04751-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Accepted: 01/16/2024] [Indexed: 02/03/2024]
Abstract
BACKGROUND Wolfberry is well-known for its high nutritional value and medicinal benefits. Due to the continuous ripening nature of Goji berries and the fact that they can be commercially harvested within a few weeks, their phytochemical composition may change during the harvesting process at different periods. RESULT The involved molecular mechanisms of difference in fruit quality of ripe Lycium barbarum L. harvested at four different periods were investigated by transcriptomic and metabolomics analyses for the first time. According to the results we obtained, it was found that the appearance quality of L. barbarum fruits picked at the beginning of the harvesting season was superior, while the accumulation of sugar substances in L. barbarum fruits picked at the end of the harvesting season was better. At the same time the vitamin C and carotenoids content of wolfberry fruits picked during the summer harvesting season were richer. Ascorbic acid, succinic acid, glutamic acid, and phenolic acids have significant changes in transcription and metabolism levels. Through the network metabolic map, we found that ascorbic acid, glutamic acid, glutamine and related enzyme genes were differentially accumulated and expressed in wolfberry fruits at different harvesting periods. Nevertheless, these metabolites played important roles in the ascorbate-glutathione recycling system. Ascorbic acid, phenolic substances and the ascorbate-glutathione recycling system have antioxidant effects, which makes the L. barbarum fruits harvested in the summer more in line with market demand and health care concepts. CONCLUSION This study laid the foundation for understanding the molecular regulatory mechanisms of quality differences of ripe wolfberry fruits harvested at different periods, and provides a theoretical basis for enhancing the quality of L. barbarum fruits.
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Affiliation(s)
- Deshuai Liu
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
- Ningxia Key Laboratory of Modern Molecular Breeding of Dominant and Characteristic Crops, Yinchuan, 750021, Ningxia, China
| | - Miao Yuan
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
| | - Ye Wang
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
- Ningxia Key Laboratory of Modern Molecular Breeding of Dominant and Characteristic Crops, Yinchuan, 750021, Ningxia, China
| | - Li Zhang
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
| | - Wenkong Yao
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China.
- Ningxia Modern Facility Horticulture Engineering Technology Research Center, Yinchuan, 750021, Ningxia, China.
- Ningxia Key Laboratory of Modern Molecular Breeding of Dominant and Characteristic Crops, Yinchuan, 750021, Ningxia, China.
| | - Mei Feng
- College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China.
- Ningxia Modern Facility Horticulture Engineering Technology Research Center, Yinchuan, 750021, Ningxia, China.
- Ningxia Key Laboratory of Modern Molecular Breeding of Dominant and Characteristic Crops, Yinchuan, 750021, Ningxia, China.
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Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B. Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. PLANTS (BASEL, SWITZERLAND) 2024; 13:173. [PMID: 38256727 PMCID: PMC10820852 DOI: 10.3390/plants13020173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.
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Affiliation(s)
- Shuying Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Xinke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
- “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Zhang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
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Chen T, Wei CK, Li T, Zhang HL, Ni ZJ, Khan MR, Wei ZJ. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 2023; 12:4346. [PMID: 38231852 DOI: 10.3390/foods12234346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.
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Affiliation(s)
- Tao Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tong Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui-Lin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Ma R, Zhang M, Yang X, Guo J, Fan Y. Transcriptome analysis reveals genes related to the synthesis and metabolism of cell wall polysaccharides in goji berry (Lycium barbarum L.) from various regions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7050-7060. [PMID: 37340801 DOI: 10.1002/jsfa.12791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/06/2023] [Accepted: 06/14/2023] [Indexed: 06/22/2023]
Abstract
BACKGROUND In goji berries (Lycium barbarum L.), the cell wall properties and ripening environment affect fruit quality and their economic benefits. However, the mechanism underlying the cell wall remains to be fully elucidated. RESULTS The results showed that total sugar content was higher in Qinghai berries (13.87%, P < 0.01), whereas cellulose content peaked in Zhongning berries (28%, P < 0.05). Arabinose, galactose, and galacturonic acid were the principal components of the cell wall polysaccharides in goji berries. Among them, the content of galactose in Zhongning was significantly the highest (P < 0.05). Interestingly, we found that highly expressed β-glucosidase and lowly expressed endoglucanase led to cellulose accumulation by RNA-sequencing analysis. The expression analysis results suggested that pectate lyase and pectinesterase enzymes could be major factors related to higher galactose and galacturonic acid contents in Zhongning compared to in Qinghai and Gansu. The starch and sucrose metabolism pathway, pentose and glucuronate interconversions pathway, and galactose metabolism pathway played a significant role in cell wall polysaccharide synthesis and metabolism. CONCLUSION In the present study, we aimed to provide some insights into the cell wall on polysaccharide composition, structural features, and gene analysis in goji berries from Zhongning, Qinghai, and Gansu in China. These results might help to clarify the molecular function of the major genes in the cell wall polysaccharides of goji berries and provide a solid foundation for further study. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ruixue Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Meng Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Xiaohua Yang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jia Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yanli Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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Characteristics and Quality Analysis of Radio Frequency-Hot Air Combined Segmented Drying of Wolfberry (Lycium barbarum). Foods 2022; 11:foods11111645. [PMID: 35681395 PMCID: PMC9180603 DOI: 10.3390/foods11111645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/26/2022] [Accepted: 05/30/2022] [Indexed: 11/16/2022] Open
Abstract
To overcome the problems of a long conventional drying time, low energy efficiency, and poor product quality, a segmented drying approach was developed for fresh wolfberry (Lycium barbarum) using a radio frequency (RF)-hot air drying process, which was investigated under different parameters of plate spacing (80, 90, 100 mm), vacuum degree (0.015, 0.025, 0.035 Mpa), and hot air temperature (50, 55, 60 °C). Analysis of the wolfberry’s drying characteristics, comprehensive quality, and microstructure indicated that: combined drying was faster and less time-consuming than natural drying or hot air drying, and components such as polysaccharides, ascorbic acid, and betaine in wolfberries were effectively retained. Based on the acceptable drying rate, stable temperature application, and avoidance of arcing effects, the optimal combined segmented drying parameters were determined to be as follows: a plate spacing of 90 mm, vacuum degree of 0.025 MPa, and air temperature of 55 °C. For the dried wolfberries under these conditions, the total drying time was 17 h and the berries had an improved comprehensive quality, the content of total soluble sugars was 0.62 g/g, total phenol was 10.01 mg/g, total flavonoids was 2.60 mg/g, VC was 3.18 mg/100 g, betaine was 3.48%, oxidation resistance represented by an inhibition rate was 66.14%, color was better, and rehydration rate was 48.56%. The microstructure was more regular because of the special dielectric heating characteristics of RF vacuuming. Despite the differing drying characteristics of individual materials, the overall RF-hot air combined drying process was found to achieve high-quality dehydration of wolfberries.
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Fatchurrahman D, Nosrati M, Amodio ML, Chaudhry MMA, de Chiara MLV, Mastrandrea L, Colelli G. Comparison Performance of Visible-NIR and Near-Infrared Hyperspectral Imaging for Prediction of Nutritional Quality of Goji Berry ( Lycium barbarum L.). Foods 2021; 10:1676. [PMID: 34359546 PMCID: PMC8306078 DOI: 10.3390/foods10071676] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/10/2021] [Accepted: 07/14/2021] [Indexed: 11/17/2022] Open
Abstract
The potential of hyperspectral imaging for the prediction of the internal composition of goji berries was investigated. The prediction performances of models obtained in the Visible-Near Infrared (VIS-NIR) (400-1000 nm) and in the Near Infrared (NIR) (900-1700 nm) regions were compared. Analyzed constituents included Vitamin C, total antioxidant, phenols, anthocyanin, soluble solids content (SSC), and total acidity (TA). For vitamin C and AA, partial least square regression (PLSR) combined with different data pretreatments and wavelength selection resulted in a satisfactory prediction in the NIR region obtaining the R2pred value of 0.91. As for phenols, SSC, and TA, a better performance was obtained in the VIS-NIR region yielding the R2pred values of 0.62, 0.94, and 0.84, respectively. However, the prediction of total antioxidant and anthocyanin content did not give satisfactory results. Conclusively, hyperspectral imaging can be a useful tool for the prediction of the main constituents of the goji berry (Lycium barbarum L.).
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Affiliation(s)
- Danial Fatchurrahman
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
- Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia
| | - Mojtaba Nosrati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
| | - Muhammad Mudassir Arif Chaudhry
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
| | - Maria Lucia Valeria de Chiara
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
| | - Leonarda Mastrandrea
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.F.); (M.N.); (M.M.A.C.); (M.L.V.d.C.); (L.M.); (G.C.)
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