This study examined the succession of metabolites and microorganisms during the fermentation of Gastrodia elata Blume (GE) and their interrelationships. A total of 739 volatile compounds (VCs) were identified, with four recognized as key VCs: dimethyl disulfide, dimethyl trisulfide, 2-nonenal, and damascenone. The dominant bacteria in the prime fermentation liquid (PFL) and secondary fermentation liquid (SFL) stages exhibited dynamic changes influenced by total acid, total polyphenols, total flavonoids, and pH, with Limosilactobacillus and Acetobacter emerging as the predominant bacteria, respectively, in these stages compared to the GE water extract (WGE) stage. Metabolomics analysis revealed that 16 metabolites were associated with chemical structure transformation maps pathways (nucleotide metabolism, biosynthesis of plant secondary metabolites) and metabolism of cofactors and vitamins (folate biosynthesis). This research provides a theoretical foundation for regulating specific flavors in GE.
Sour jujube (Ziziphus jujuba var. spinosa) is a valuable medicinal and edible fruit owing to its health-promoting properties. Methoxylated flavonoids enhance their value by improving stability and bioavailability. However, the cellular basis of their biosynthesis remains unclear. We constructed a single-nucleus transcriptomic atlas of sour jujube fruit. Parenchyma cells were identified as the primary sites for flavonoid biosynthesis and their O-methylation, characterized by high expression of phenylpropanoid pathway genes and O-methyltransferases (OMTs). Among the 48 identified OMTs, four (ZjOMT1–4) exhibited high expression, phylogenetically clustered with known functional OMTs, and localized to the cytoplasm; they were further characterized by enzyme activity assays. Notably, ZjOMT1 demonstrates moderate substrate promiscuity, catalyzing the methylation of various substrates, including quercetin, quercitrin, and rutin. Our findings reveal the cellular architecture of flavonoid metabolism in sour jujube fruit, providing genetic resources for breeding varieties with enhanced flavonoid profiles to develop functional foods and nutraceuticals.
Guo-Long Li, Hong-Hong Jiao, Wan-Li Zhao et al.· Journal of Agricultural and...· 0 citations
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