Chinese cabbage (Brassica rapa L. ssp. pekinensis) is a widely consumed leafy vegetable known for its various health-beneficial nutrients. Caixin (ET and JY) represent distinct cultivars of Chinese cabbage that exhibit differential consumer preference attributed to variations in taste and nutritional content, with ET being characterized as sweeter and more nutritionally superior compared to JY. However, limited research has been conducted to explore regulation of flavor and nutrition-related quality traits in Chinese cabbage. In this pioneer study, comprehensive trans-meta-analysis was used to compare the metabolic and molecular underpinnings behind unique taste and nutritional profiles of ET and JY. 8-Methylsulfonyloctyl glucosinolates and Uridine 5'-diphospho-D-glucose exhibited the highest correlation coefficient in Pearson meta-meta-association, which modulate flavor and nutrition processes. While DAMs primarily featured L-Homomethionine, saccharic acid, 1,6-Di-O-caffeoyl-β-D-glucose, and Rutin, with notable variations in expression between ET and JY. Conspicuously, DEGs encoding structural enzymes i.e. Glucosinolates (MAM, CYP, UGT), flavonoids (CHS, CHI, F3H) and sucrose (SPS, SPP, SUS) synthases were identified as key players in nutrient and flavor production. Multi-omics conjoint analysis revealed that saccharides, amino acids, ascorbates, flavonoids, organic acids and vitamins were positively correlated with taste and nutrition, and were found to be overexpressed in ET. While aliphatic glucosinolates were abundant in JY compared to ET, they might play a critical role in regulating quality traits. Besides, HPLC and RT-qPCR corroborated multi-omics data reliability. These findings offer novel insights into the mechanisms governing the regulation of taste and nutritional levels in Chinese cabbage.
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| http://dx.doi.org/10.1016/j.foodres.2024.114943 | DOI Listing |
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