Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries
文献类型：期刊论文
| 作者 | Li,Zelin; Zhou,Bin; Zheng,Tingting; Zhao,Chunyan; Shen,Xiaojing; Wang,Xuefeng; Qiu,Minghua ; Fan,Jiangping
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| 刊名 | FOODS
 |
| 出版日期 | 2023 |
| 卷号 | 12期号:7页码:1432 |
| 关键词 | Arabica coffee ripening flavor precursors metabolomics proteomics TIME |
| ISSN号 | 2304-8158 |
| DOI | 10.3390/foods12071432 |
| 英文摘要 | The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening. |
| 学科主题 | Food Science & Technology |
| WOS记录号 | WOS:000969578400001 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/75006]  |
| 专题 | 中国科学院昆明植物研究所 |
| 推荐引用方式 GB/T 7714 | Li,Zelin,Zhou,Bin,Zheng,Tingting,et al. Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries[J]. FOODS,2023,12(7):1432. |
| APA | Li,Zelin.,Zhou,Bin.,Zheng,Tingting.,Zhao,Chunyan.,Shen,Xiaojing.,...&Fan,Jiangping.(2023).Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries.FOODS,12(7),1432. |
| MLA | Li,Zelin,et al."Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries".FOODS 12.7(2023):1432. |
入库方式： OAI收割
来源：昆明植物研究所
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