加工型/鲜食型辣椒不同成熟期果实比较代谢组学分析

doi:10.3864/j.issn.0578-1752.2024.12.012

Abstract

Abstract:

【Objective】 Chili pepper, the most widely cultivated vegetable crop in China, is classified into processing or fresh-eating types based on their utilizations. This study aimed to thoroughly explore the metabolic differences between these two categories by analyzing and comparing the metabolites in the fruits of processing and fresh-eating chili peppers at both the mature green and mature red stages. The research sought to lay a theoretical groundwork for understanding the metabolic and quality variations between the two types of chili peppers. 【Method】Fruit samples from the processing type chili pepper, P059, and the fresh-eating type, F270, were collected at the mature green and mature red stages. Differential metabolites were identified and analyzed by using liquid chromatography-mass spectrometry (LC-MS) combined with multivariate statistical techniques. 【Result】A comprehensive analysis identified 1 465 metabolites in the fruits of processing type P059 and fresh-eating type F270 at both mature green and mature red stages. These metabolites spanned various categories, including lipids, amino acids, and terpenes. The comparative assessments at identical maturity stages showed that the lipid content in P059 fruits was significantly higher than in F270 at both maturity stages. Notably, metabolites such as linoleic acid and 9, 10-dihydroxy-12-octadecenoic acid from the linoleic acid pathway (map00591) exhibited substantial differences. At the mature green stage, the spermidine level in P059 was over twice that was found in F270, while the homovanillic acid level in F270 was 2.93 times higher than that in P059. At the mature red stage, P059 contained 5.74 times more capsaicin than F270, whereas the proline level in F270 was 2.47 times higher than in P059. Moreover, the comparative analysis of differential metabolites during the maturation process of these two chili peppers revealed distinct metabolic changes. N-Carbamoyl-putrescine, involving in the arginine and proline metabolism pathway (map00330), showed significant variation in P059 but remained unchanged in F270. Conversely, vitamin A levels in F270 increased by 277% throughout maturation. Both varieties exhibited a substantial increase in citric acid and abscisic acid, with concentrations rising approximately 1.7-fold for citric acid and 8.4-fold for abscisic acid in P059; and 1.7-fold and 12-fold, respectively, in F270. In contrast, 13-hydroxy-9, 11-octadecadienoic acid levels diverged, surging by 300% in P059 from the mature green to the red stage, while F270 showed a significant decrease. 【Conclusion】 This study employed metabolomics techniques to explore the metabolic differentials between mature green and mature red fruits in processing type P059 and fresh-eating type F270 chili peppers. The results revealed distinct metabolites, including lipids, amino acids, vitamins, and organic acids, that differentiate the two chili pepper types. Additionally, this study shed light on the changing trends of specific metabolites, such as citric acid, abscisic acid, and 13-hydroxy-9,11- octadecadienoic acid during the maturation process of these chili peppers. These insights contribute to a more detailed understanding of the quality differences between processing and fresh-eating chili peppers.

Key words: processing-type chili pepper, fresh-eating-type chili pepper, metabolite, comparative metabolomics, fruit quality

GAO ChengAn, WAN HongJian, YE QingJing, CHENG Yuan, LIU ChenXu, HE Yong. Identification and Comparative Analysis of Processed/Fresh-Eating Chili Pepper Fruits at Different Maturation Stages by Metabolomics[J].Scientia Agricultura Sinica, 2024, 57(12): 2424-2438.

Figures/Tables 8

Fig. 1

Table 1

Fig. 2

Fig. 3

Fig. 4

Table 2

Table 3

Table 4

Shared differential metabolites between P059MG vs P059MR and F270MG vs F270MR"

化合物名称 Compound name	物质分类 Classification of metabolites	变化倍数Fold change		比较组 Comparison group
		P059	F270	P059	F270
		MG/MR		MG vs MR
11,12-迪赫特 11,12-DiHETrE	脂类 Lipids	0.01	0.01	上调Up	上调Up
8-异前列腺素F2a 8-Isoprostaglandin F2a	脂类 Lipids	0.03	0.03	上调Up	上调Up
二氢玉米素-O-葡萄糖苷 Dihydrozeatin-O-glucoside	脂类 Lipids	0.02	0.05	上调Up	上调Up
（S）-脱落酸 (S)-Abscisic acid	萜类 Terpenoids	0.07	0.06	上调Up	上调Up
脱落酸 Abscisic acid	萜类 Terpenoids	0.12	0.08	上调Up	上调Up
顺式玉米素O-葡萄糖苷 Cis-Zeatin O-glucoside	脂类 Lipids	0.14	0.20	上调Up	上调Up
12,13-EpOME	脂类 Lipids	0.11	0.28	上调Up	上调Up
5(S)-羟化二十烷四烯酸 5-hete	脂类 Lipids	0.20	0.34	上调Up	上调Up
（顺）乌头酸 Cis-Aconitic acid	有机酸及其衍生物 Organic acids and derivatives	0.28	0.38	上调Up	上调Up
反乌头酸 Trans-Aconitic acid	有机酸及其衍生物 Organic acids and derivatives	0.32	0.42	上调Up	上调Up
脱氢抗坏血酸 Dehydroascorbic acid	其他类 Others	0.78	0.73	上调Up	上调Up
二酮果酸 Diketogulonic acid	碳水化合物及其衍生物 Carbohydrates and derivatives	0.35	0.47	上调Up	上调Up
柠檬酸 Citric acid	有机酸及其衍生物 Organic acids and derivatives	0.49	0.49	上调Up	上调Up
酮戊二酸 Oxoglutaric acid	有机酸及其衍生物 Organic acids and derivatives	0.46	0.49	上调Up	上调Up
（10E,12Z）-（9S）-9-氢过氧十八碳-10,12-二烯酸 (10E,12Z)-(9S)-9-Hydroperoxyoctadeca-10,12-dienoic acid	脂类 Lipids	4.55	2.62	下调Down	下调Down
α-二吗啉酸 Alpha-Dimorphecolic acid	脂类 Lipids	3.52	6.72	下调Down	下调Down
8（R）-氢过氧基亚油酸 8(R)-Hydroperoxylinoleic acid	脂类 Lipids	5.64	7.13	下调Down	下调Down
9,12,13-TriHOME	脂类 Lipids	20.00	17.33	下调Down	下调Down
13(s)-羟基-9z,11e-十八二烯酸 13-hode	脂类 Lipids	0.25	3.16	上调Up	下调Down

Table 4

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化合物名称 Compound name	物质分类 Classification of metabolites	变化倍数Fold change	比较组Comparision group
化合物名称 Compound name	物质分类 Classification of metabolites	P059MG/P059MR	P059MG vs P059MR
3-氧代-2-（2-戊烯基）环戊新辛酸 3-Oxo-2-(2-entenyl) cyclopentaneoctanoic acid	脂类 Lipids	0.28	上调Up
N-乙酰-L-谷氨酸5-半醛 N-Acetyl-L-glutamate 5-semialdehyde	氨基酸及其衍生物Amino acids and derivatives	0.38	上调Up
N-氨甲酰腐胺 N-Carbamoylputrescine	有机酸及其衍生物Organic acids and derivatives	0.48	上调Up
N-α-乙酰-L-瓜氨酸 N-alpha-Acetyl-L-citrulline	氨基酸及其衍生物Amino acids and derivatives	0.49	上调Up
D-4-羟基-2-酮戊二酸D-4-Hydroxy-2-oxoglutarate	有机酸及其衍生物 Organic acids and derivatives	2.27	下调Down
L-4-羟基谷氨酸半醛L-4-Hydroxyglutamate semialdehyde	氨基酸及其衍生物 Amino acids and derivatives	2.69	下调Down
（3R,5S）-1-吡咯啉-3-羟基-5-羧酸 (3R,5S)-1-pyrroline-3-hydroxy-5-carboxylic acid	氨基酸及其衍生物 Amino acids and derivatives	3.45	下调Down
4-胍基丁酸 4-Guanidinobutanoic acid	氨基酸及其衍生物 Amino acids and derivatives	3.64	下调Down
氧化谷胱甘肽 Oxidized glutathione	氨基酸及其衍生物 Amino acids and derivatives	3.87	下调Down
9-氧代壬酸 9-Oxo-nonanoic acid	脂类 Lipids	4.17	下调Down

Identification and Comparative Analysis of Processed/Fresh-Eating Chili Pepper Fruits at Different Maturation Stages by Metabolomics

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物质类别 Classification of compound	P059		F270
物质类别 Classification of compound	绿熟期MG	红熟期MR	绿熟期MG	红熟期MR
萜类 Terpenoids	266	267	267	265
脂类 Lipids	240	240	239	238
碳水化合物及其衍生物 Carbohydrates and derivatives	143	143	141	139
黄酮类 Flavonoids	95	96	96	96
酚酸类及其衍生物 Phenolic acids and derivatives	80	80	80	79
氨基酸及其衍生物 Amino acids and derivatives	70	70	70	70
甾体及其衍生物 Steroids and steroid derivatives	65	66	66	65
有机酸及其衍生物 Organic acids and derivatives	42	42	42	42
香豆素类及其衍生物 Coumarins and derivatives	26	26	26	26
木脂素类及其衍生物 Lignans and derivatives	20	20	20	20
生物碱及其衍生物 Alkaloids and derivatives	20	20	20	20
核苷酸及其衍生物 Nucleotides and derivatives	16	16	16	16
吲哚及其衍生物 Indoles and derivatives	15	15	15	15
维生素类 Vitamins	9	9	9	9
芪类 Stilbenes	9	9	9	9
醌类 Quinones	9	9	8	9
鞣质 Tannins	1	1	1	1
其他类 Others	331	334	332	333
总代谢物 Total metabolites	1457	1463	1457	1452

化合物名称 Compound name	物质分类 Classification of metabolites	变化倍数Fold change	比较组Comparison group
化合物名称 Compound name	物质分类 Classification of metabolites	F270MG/F270MR	F270MG vs F270MR
L-天门冬氨酸 L-Aspartic acid	氨基酸及其衍生物 Amino acids and derivatives	0.22	上调Up
维生素A Vitamin A	维生素类 Vitamins	0.26	上调Up
恶辛酸 Oxoadipic acid	有机酸及其衍生物 Organic acids and derivatives	0.28	上调Up
3,4-二氢-2H-1-苯并吡喃-2-酮 3,4-Dihydro-2H-1-benzopyran-2-one	香豆素类及其衍生物 Coumarins and derivatives	0.39	上调Up
4-羟基苯甲酸 4-Hydroxybenzoic acid	酚酸类及其衍生物 Phenolic acids and derivatives	0.46	上调Up
1-O-芥子油基-β-D-葡萄糖 1-O-Sinapoyl-beta-D-glucose	酚酸类及其衍生物 Phenolic acids and derivatives	0.47	上调Up
4-羟基苯丙酮酸 4-Hydroxyphenylpyruvic acid	有机酸及其衍生物 Organic acids and derivatives	2.16	下调Down
（R）-香芹酮 (R)-Carvone	萜类 Terpenoids	4.75	下调Down
薄荷醇 Menthol	萜类 Terpenoids	5.00	下调Down
普利根 Pulegone	萜类 Terpenoids	5.26	下调Down

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