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Lu Y, Yu Y, Xuan Y, Kari A, Yang C, Wang C, Zhang C, Gu W, Wang H, Hu Y, Sun P, Guan Y, Si W, Bai B, Zhang X, Xu Y, Prasanna BM, Shi B, Zheng H. Integrative transcriptome and metabolome analysis reveals the mechanisms of light-induced pigmentation in purple waxy maize. FRONTIERS IN PLANT SCIENCE 2023; 14:1203284. [PMID: 37649997 PMCID: PMC10465178 DOI: 10.3389/fpls.2023.1203284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Accepted: 07/28/2023] [Indexed: 09/01/2023]
Abstract
Introduction Waxy maize, mainly consumed at the immature stage, is a staple and vegetable food in Asia. The pigmentation in the kernel of purple waxy maize enhances its nutritional and market values. Light, a critical environmental factor, affects anthocyanin biosynthesis and results in pigmentation in different parts of plants, including in the kernel. SWL502 is a light-sensitive waxy maize inbred line with purple kernel color, but the regulatory mechanism of pigmentation in the kernel resulting in purple color is still unknown. Methods In this study, cyanidin, peonidin, and pelargonidin were identified as the main anthocyanin components in SWL502, evaluated by the ultra-performance liquid chromatography (UPLC) method. Investigation of pigment accumulation in the kernel of SWL502 was performed at 12, 17, and 22 days after pollination (DAP) under both dark and light treatment conditions via transcriptome and metabolome analyses. Results Dark treatment affected genes and metabolites associated with metabolic pathways of amino acid, carbohydrate, lipid, and galactose, biosynthesis of phenylpropanoid and terpenoid backbone, and ABC transporters. The expression of anthocyanin biosynthesis genes, such as 4CL2, CHS, F3H, and UGT, was reduced under dark treatment. Dynamic changes were identified in genes and metabolites by time-series analysis. The genes and metabolites involved in photosynthesis and purine metabolism were altered in light treatment, and the expression of genes and metabolites associated with carotenoid biosynthesis, sphingolipid metabolism, MAPK signaling pathway, and plant hormone signal transduction pathway were induced by dark treatment. Light treatment increased the expression level of major transcription factors such as LRL1, myc7, bHLH125, PIF1, BH093, PIL5, MYBS1, and BH074 in purple waxy maize kernels, while dark treatment greatly promoted the expression level of transcription factors RVE6, MYB4, MY1R1, and MYB145. Discussion This study is the first report to investigate the effects of light on waxy maize kernel pigmentation and the underlying mechanism at both transcriptome and metabolome levels, and the results from this study are valuable for future research to better understand the effects of light on the regulation of plant growth.
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Affiliation(s)
- Yuan Lu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Yao Yu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Yanfang Xuan
- Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Ayiguli Kari
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Caixia Yang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Chenyu Wang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Chao Zhang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Wei Gu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Hui Wang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Yingxiong Hu
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Pingdong Sun
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Yuan Guan
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Wenshuai Si
- Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Bing Bai
- Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xuecai Zhang
- International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Yunbi Xu
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Biao Shi
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai, China
| | - Hongjian Zheng
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- CIMMYT-China Specialty Maize Research Center, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Shanghai Engineering Research Center of Specialty Maize, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China
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Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI. The Phenolic Compounds' Role in Beer from Various Adjuncts. Molecules 2023; 28:molecules28052295. [PMID: 36903541 PMCID: PMC10004787 DOI: 10.3390/molecules28052295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
BACKGROUND The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. METHODS Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods-HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). RESULTS The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice-up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125-225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct's proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content-in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. CONCLUSIONS The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.
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Affiliation(s)
- Irina N. Gribkova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
- Correspondence: ; Tel.: +7(926)-249-16-20
| | - Mikhail N. Eliseev
- Academic Department of Commodity Science and Commodity Expertise, Plekhanov Russian University of Economics, 117997 Moscow, Russia
| | - Irina V. Lazareva
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Varvara A. Zakharova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Dmitrii A. Sviridov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Olesya S. Egorova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Valery I. Kozlov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
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