Related Experiment Video
Updated: Jun 3, 2026
08:26
Analysis of N-glycans from Raphanus sativus Cultivars Using PNGase H+
Published on: June 25, 2018
Transcriptomic and Metabolomic Analyses Reveal Color Variation and Taste Formation of Different Radish Sprouts.
Yanxi Shen1, Han Qin1, Yingying Wei1
1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Journal of Agricultural and Food Chemistry
|June 2, 2026
Summary
Radish sprout color and flavor are controlled by specific genes affecting flavonoid and glucosinolate accumulation. Purple sprouts have high flavonoid genes, while red sprouts show elevated glucosinolates and bitter compounds.
Area of Science:
- Plant Science
- Molecular Biology
- Food Science
Background:
- Radish sprouts are nutritious microgreens with varied colors and tastes.
- Understanding the genetic and metabolic basis of these traits is crucial for crop improvement.
Purpose of the Study:
- To investigate the molecular mechanisms behind radish sprout coloration and flavor profiles.
- To identify key genes and metabolites associated with different radish sprout varieties.
Main Methods:
- Integrated transcriptomic and metabolomic analyses were performed on green, red, and purple radish sprouts.
- Comparative gene expression and metabolite profiling were conducted.
Main Results:
- 31 genes regulating flavonoid accumulation were identified, with higher expression in purple and red sprouts.
- 12 genes linked to glucosinolate accumulation were found, notably in red sprouts.
- Specific flavonoids (kaempferol derivatives) and glucosinolates (aliphatic and indole) were quantified, correlating with sprout color and taste.
Conclusions:
- Gene expression patterns for flavonoid and glucosinolate biosynthesis pathways significantly influence radish sprout color and taste.
- RsPAL, Rs4CL, and RsFLS gene families play key roles in determining sprout characteristics.
- Myrosinase activity contributes to the pungent flavor of purple radish sprouts.
