在室温储存期间,柔软子固体内的质量变化的分子机制基于转录组和代谢组
Xiaojun Shen1, Fei Xiong2, Xiaoqing Niu3
1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
收获后储存的软子 (TC) 改变了固体内精子 (SE) 的组成,增加了厚度,密度,蛋白质和脂肪,同时减少了糖. 这些变化会影响味道和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物学 植物生物学
- 生物化学 生物化学
背景情况:
- 在收获后储存期间,软子 (TC) 的质量下降,影响液体内精 (LE) 和固体内精 (SE).
- 假设SE,一个与LE连接的细胞组织,是风味恶化的主要驱动因素.
- 了解SE变化对于保持TC质量至关重要.
研究的目的:
- 为了研究在25°C储存期间柔软子固体内精 (SE) 的变化.
- 阐明SE恶化背后的分子和代谢机制.
- 为改善TC收获后储存策略提供见解.
主要方法:
- 计算机断层扫描技术被用来分析SE的物理性质.
- 转录组分析发现了基因表达的变化.
- 代谢组分析量化了代谢物概况的变化.
- 综合分析结合了转录组和代谢组数据.
主要成果:
- 在储存期间,SE的厚度和密度增加.
- 在SE中蛋白质和脂肪含量增加.
- 减少和可溶糖水平在SE下降.
- 这些变化与氨基酸,碳水化合物和脂质代谢中的基因转录变化有关.
结论:
- 收获后的储存大大改变了柔软子SE的物理和生物化学组成.
- 与氨基酸,碳水化合物和脂质代谢相关的代谢途径是这些变化的关键驱动因素.
- 这些发现为开发在储存期间控制TC质量的方法提供了基础.
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