蔗糖
蔗糖合成酶
糖
代谢组学
生物化学
碳水化合物代谢
钙
化学
碳水化合物
果糖
新陈代谢
食品科学
代谢途径
生物
转化酶
色谱法
有机化学
作者
Mingyi Yang,Qianwei Lin,Yanpei Chen,Zhaojun Ban,Xihong Li,Rüssel J. Reiter,Shuang Zhang,Lei Wang,Ze Liang,Ming Qi,Li Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-01
卷期号:402: 134226-134226
被引量:5
标识
DOI:10.1016/j.foodchem.2022.134226
摘要
The presence of watercored fruit with translucent mesocarp has attracted immense attention due to its unique morphology and taste, however, the metabolic reconstruction between watercored and non-watercored tissues remain elusive. Herein, the combined proteomic and metabolomic approach was carried out to characterize the protein abundance and metabolic profile in watercored apple. Results demonstrated that carbohydrate metabolism was prioritized enriched in watercored apple, including highly accumulated sucrose and sugar alcohols, and the increased level of transcription factor WHIRLY2 (WHY2), which is required in sugar reallocation. More than 50% overlap of differently abundant proteins involved in calcium ion binding, starch and sucrose metabolism implied the involvement of calcium signaling in watercore development. Moreover, significantly lower calcium content was detected in watercored apples. Sucrose synthase (SUSY) protein, which is involved both in calcium ion binding and sugar metabolism, was the potential basis of apple watercore development, which provided a likely candidate in regulation of apparent quality.
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