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Food Science and Human Wellness 2023, 12(1): 94-101 https://doi.org/10.1016/j.fshw.2022.07.027
Research Article | Open Access | Issue | Published: 09 August 2022

Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics

Show Author's Information Jie Chena,1,  Fengnian Wub,1,  Huachen Wangc,  Chunce Guoa,  Wengen Zhanga,  Peisi Luod,  Jing Zhoud,  Wenwen Haoe,  Guangyao Yanga( ),  Jianjian Huangb( )
Jiangxi Provincial Key Laboratory for Bamboo Germplasm Resources and Utilization, Jiangxi Agricultural University, Nanchang 330045, China
School of Life Science and Food Engineering, Hanshan Normal University, Chaozhou 521041, China
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China
Sun Yat-sen University Cancer Center, State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Guangzhou 510060, China

1 These authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Taste, Baccaurea ramiflora, Metabolites profiling, Non-targeted metabonomics analysis
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Chen J, Wu F, Wang H, et al. Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics. Food Science and Human Wellness, 2023, 12(1): 94-101. https://doi.org/10.1016/j.fshw.2022.07.027
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Abstract Full text About this article

Among the numerous fruit species of Baccaurea ramiflora Lour., ‘LR’ (white flesh) and ‘BR’ (pink flesh) are two kinds of local strains with high edibility. In order to study the metabolic causes of taste differences, we performed the non-targeted metabonomics analysis of ‘LR’ and ‘BR’ using LC-MS/MS. 541 metabolites were totally identified, and 45 kinds of metabolites (carbohydrates, fatty acids, flavonoids and terpenoids, etc.) were different between the two strains. The results indicate L-sorbose, D-(+)-glucose, citric acid, L-phenylalanine and oleamide, α-eleostearic acid were the main primary metabolites. The significant difference existed in pathways of unsaturated fatty acids between the studied two strains by pathway enrichment analysis. The results demonstrate that the different in composition, as well as the abundance of primary and secondary metabolites may be the potential causes of taste differences, which provides a new insight into the possible metabolic factors setting off the changing taste of B. ramiflora.


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About this article

Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics

Show Author's information Jie Chena,1, Fengnian Wub,1, Huachen Wangc, Chunce Guoa, Wengen Zhanga, Peisi Luod, Jing Zhoud, Wenwen Haoe, Guangyao Yanga( ), Jianjian Huangb( )
Jiangxi Provincial Key Laboratory for Bamboo Germplasm Resources and Utilization, Jiangxi Agricultural University, Nanchang 330045, China
School of Life Science and Food Engineering, Hanshan Normal University, Chaozhou 521041, China
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China
Sun Yat-sen University Cancer Center, State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Guangzhou 510060, China

1 These authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

Among the numerous fruit species of Baccaurea ramiflora Lour., ‘LR’ (white flesh) and ‘BR’ (pink flesh) are two kinds of local strains with high edibility. In order to study the metabolic causes of taste differences, we performed the non-targeted metabonomics analysis of ‘LR’ and ‘BR’ using LC-MS/MS. 541 metabolites were totally identified, and 45 kinds of metabolites (carbohydrates, fatty acids, flavonoids and terpenoids, etc.) were different between the two strains. The results indicate L-sorbose, D-(+)-glucose, citric acid, L-phenylalanine and oleamide, α-eleostearic acid were the main primary metabolites. The significant difference existed in pathways of unsaturated fatty acids between the studied two strains by pathway enrichment analysis. The results demonstrate that the different in composition, as well as the abundance of primary and secondary metabolites may be the potential causes of taste differences, which provides a new insight into the possible metabolic factors setting off the changing taste of B. ramiflora.

Keywords: Taste, Baccaurea ramiflora, Metabolites profiling, Non-targeted metabonomics analysis

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Received: 26 October 2020
Revised: 20 March 2021
Accepted: 12 April 2021
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

Forestry Science and Technology Innovation Project of Guangdong province (2018KJCX023); National Science Foundation for Young Scientists of China (31801742); Guangdong Key Laboratory for Functional Substances in Medicinal Edible Resources and Healthcare Products (2021B1212040015); Science and Technology Major Project of Guangxi (Guike AA17204045- 4); Science and Technology Project of Chongzuo, Guangxi (Chongkegong 2019029). Thanks to Dr. Zhiqiang Yang from Guangxi South Subtropical Agricultural Science Research Institute, Dr. Jie Chen from Nanjing Forestry University, and Master Huiting Xu from Southwest Forestry University.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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