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Food Science and Human Wellness 2024, 13(2): 801-812 https://doi.org/10.26599/FSHW.2022.9250068
Open Access | Issue | Published: 25 September 2023

Transcriptomics integrated with metabolomics reveals the mechanism of CaCl2-HCl electrolyzed water-induced glucosinolate biosynthesis in broccoli sprouts

Show Author's Information Cui Lia,,  Shuhui Songb,  Yanan Hea,  Haijie Liua( )
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Metabolomics, Transcriptomics, Glucosinolates, Broccoli sprouts, CaCl2-HCl electrolyzed water
Cite this article:
Li C, Song S, He Y, et al. Transcriptomics integrated with metabolomics reveals the mechanism of CaCl2-HCl electrolyzed water-induced glucosinolate biosynthesis in broccoli sprouts. Food Science and Human Wellness, 2024, 13(2): 801-812. https://doi.org/10.26599/FSHW.2022.9250068
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Abstract Full text About this article

Glucosinolates are important phytochemicals in Brassicaceae. We investigated the effect of CaCl2-HCl electrolyzed water (CHEW) on glucosinolates biosynthesis in broccoli sprouts. The results showed that CHEW treatment significantly decreased reactive oxygen species (ROS) and malondialdeh yde (MDA) contents in broccoli sprouts. On the the 8th day, compared to tap water treatment, the the total glucosinolate content of broccoli sprouts with CHEW treatment increased by 10.6% and calcium content was dramatically enhanced from 14.4 mg/g DW to 22.7 mg/g DW. Comparative transcriptome and metabolome analyses revealed that CHEW treatment activated ROS and calcium signaling transduction pathways in broccoli sprouts and they interacted through MAPK cascades. Besides, CHEW treatment not only promoted the biosynthesis of amino acids, but also enhanced the expression of structural genes in glucosinolate synthesis through transcription factors (MYBs, bHLHs, WRKYs, etc.). The results of this study provided new insights into the regulatory network of glucosinolates biosynthesis in broccoli sprouts under CHEW treatment.


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About this article

Transcriptomics integrated with metabolomics reveals the mechanism of CaCl2-HCl electrolyzed water-induced glucosinolate biosynthesis in broccoli sprouts

Show Author's information Cui Lia,, Shuhui Songb, Yanan Hea, Haijie Liua( )
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Peer review under responsibility of Tsinghua University Press.

Abstract

Glucosinolates are important phytochemicals in Brassicaceae. We investigated the effect of CaCl2-HCl electrolyzed water (CHEW) on glucosinolates biosynthesis in broccoli sprouts. The results showed that CHEW treatment significantly decreased reactive oxygen species (ROS) and malondialdeh yde (MDA) contents in broccoli sprouts. On the the 8th day, compared to tap water treatment, the the total glucosinolate content of broccoli sprouts with CHEW treatment increased by 10.6% and calcium content was dramatically enhanced from 14.4 mg/g DW to 22.7 mg/g DW. Comparative transcriptome and metabolome analyses revealed that CHEW treatment activated ROS and calcium signaling transduction pathways in broccoli sprouts and they interacted through MAPK cascades. Besides, CHEW treatment not only promoted the biosynthesis of amino acids, but also enhanced the expression of structural genes in glucosinolate synthesis through transcription factors (MYBs, bHLHs, WRKYs, etc.). The results of this study provided new insights into the regulatory network of glucosinolates biosynthesis in broccoli sprouts under CHEW treatment.

Keywords: Metabolomics, Transcriptomics, Glucosinolates, Broccoli sprouts, CaCl2-HCl electrolyzed water

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Publication history

Received: 16 June 2022
Revised: 17 July 2022
Accepted: 10 August 2022
Published: 25 September 2023
Issue date: March 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

This work was supported by the National Natural Science Foundation of China (31972091).

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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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