AI Article Synopsis
- Pakchoi is recognized for its high nutritional value, but there is limited information on its metabolic traits.
- Our analysis revealed that green pakchoi has more metabolites related to carbon metabolism, while purple pakchoi is richer in nitrogen-related metabolites.
- We identified 9 phenylpropanoid compounds and 12 anthocyanins in the leaves, with purple pakchoi showing significantly higher rutin content, enhancing our understanding of the nutritional qualities of different pakchoi cultivars.
Article Abstract
Pakchoi ( subsp. ) is cultivated for its nutritional value, particularly with regard to vitamins, minerals and dietary fibers. However, limited metabolic information is available on the phyto-nutritional traits of pakchoi. Our GC-TOF MS analysis showed that green pakchoi has higher contents of carbon metabolism-associated metabolites such as sugars, sugar derivatives and inositol, while purple pakchoi has higher levels of nitrogen metabolism-associated metabolites such as amino acids and amino acid derivatives. To compare the content and composition of secondary metabolites in green and purple pakchoi, we analyzed phenylpropanoid-derived compounds and anthocyanins in mature leaves using an HPLC-UV system. This analysis identified 9 phenylpropanoid-derived compounds and 12 anthocyanins in the mature leaves of green and purple pakchoi. The level of rutin was significantly higher in purple pakchoi compared with green pakchoi, consistent with the expression of phenylpropanoid biosynthetic genes in the two pakchoi cultivars. The data obtained from this comprehensive metabolic profiling would be helpful to improve our understanding of the nutritional values of pakchoi cultivars as food sources.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099486 | PMC |
| http://dx.doi.org/10.3390/molecules23071613 | DOI Listing |
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Article Synopsis
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- Our analysis revealed that green pakchoi has more metabolites related to carbon metabolism, while purple pakchoi is richer in nitrogen-related metabolites.
- We identified 9 phenylpropanoid compounds and 12 anthocyanins in the leaves, with purple pakchoi showing significantly higher rutin content, enhancing our understanding of the nutritional qualities of different pakchoi cultivars.
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