Anthocyanin and spermidine derivative hexoses coordinately increase in the ripening fruit of Lycium ruthenicum.
Anthocyanin
Fruit development and ripening
Glucosyltransferase
Lycium ruthenicum
Spermidine derivative hexoses
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2020
01 May 2020
Historique:
received:
18
07
2019
revised:
13
10
2019
accepted:
06
11
2019
pubmed:
19
11
2019
medline:
3
4
2020
entrez:
19
11
2019
Statut:
ppublish
Résumé
The Lycium ruthenicum (Lr) fruit is a widely used nutritional food that contains various bioactive components such as anthocyanin and spermidine derivatives. In the present study, ultra-high-performance liquid chromatography with tandem mass spectrometry was utilized to profile the metabolic dynamics of four developmental stages of Lr fruit. A total of 49 compounds, including anthocyanin, alkaloids, hydroxycinnamic acid derivatives, flavonoids, and amino acids, were tentatively identified. Principal component analysis distinguished the fruit at four developmental stages using 15 (9 were tentatively identified) potential marker compounds. Pearson correlation analysis suggested that anthocyanin and spermidine derivative hexoses had a strong positive correlation coefficient. A glucosyltransferase (HG27071) was confirmed to glucosylate both anthocyanidin and spermidine derivative in vitro. Our results provide insight into the metabolic linkages among bioactive components in Lr fruits. The glucosyltransferase identified in this study will promote its potential use in functional foods and natural pigment resources.
Identifiants
pubmed: 31735461
pii: S0308-8146(19)32012-6
doi: 10.1016/j.foodchem.2019.125874
pii:
doi:
Substances chimiques
Anthocyanins
0
Flavonoids
0
Hexoses
0
Spermidine
U87FK77H25
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125874Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.