How Kiwifruit Makes Flavonoids: Insights from Gene and Metabolite Studies

Jenn Hoskins
22nd August, 2024

How Kiwifruit Makes Flavonoids: Insights from Gene and Metabolite Studies

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from the Jiangxi Academy of Sciences in Nanchang, China, studied flavonoid composition in different tissues of kiwifruit
  • They identified 301 flavonoids, with high accumulation in leaves and roots
  • The study found 84 genes involved in flavonoid biosynthesis and 2362 transcription factor genes regulating this process, highlighting complex regulatory networks
Kiwifruit, known for its high nutritional value and unique flavor, has been the subject of numerous studies aimed at understanding its complex metabolite composition and the underlying mechanisms that regulate these compounds. Recent research conducted by the Jiangxi Academy of Sciences, Nanchang, China, has provided new insights into the flavonoid composition of kiwifruit across different tissues, such as roots, stems, leaves, and fruits[1]. This study offers significant advancements in our understanding of the differential accumulation and regulatory mechanisms of flavonoids in kiwifruit. Flavonoids are a class of plant secondary metabolites known for their antioxidant properties and potential health benefits. Despite the extensive research on kiwifruit metabolites, the identification and analysis of flavonoids in different tissues have been limited. This study identified a total of 301 flavonoids in various tissues of the kiwifruit, revealing distinct accumulation trends. Notably, a large proportion of these flavonoids were found to accumulate highly in the leaves (Gkf_L) and roots (Gkf_R). The researchers employed transcriptome and metabolome analyses to investigate the flavonoid biosynthesis pathway. They identified 84 genes involved in this pathway, with particular emphasis on the expression levels of five LAR (leucoanthocyanidin reductase), two DFR (dihydroflavonol 4-reductase), and one HCT (hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyltransferase) genes. These genes were significantly correlated with the accumulation of 16 flavonoids, providing a clearer picture of the flavonoid biosynthesis process in kiwifruit. The study also identified 2362 transcription factor genes, including MYBs, bHLHs, ERFs, bZIPs, and WRKYs, which play crucial roles in the regulation of flavonoid biosynthesis. Among these, the expression levels of bHLH74, RAP2.3L/4L/10L, MYB1R1, and WRKY33 were significantly correlated with 25, 56, 43, and 24 kinds of flavonoids, respectively. These findings highlight the complex regulatory networks that modulate flavonoid accumulation in different kiwifruit tissues. This research builds on previous studies that have explored various aspects of kiwifruit metabolites. For instance, earlier studies have shown that hydrogen-rich water (HRW) can prolong the shelf life of kiwifruit by regulating antioxidant defense mechanisms and reducing cell wall-degrading enzyme activities[2]. Another study provided a global map of flavor-related metabolites throughout the development and ripening of kiwifruit, identifying key structural genes and transcription factors involved in flavor metabolism[3]. Additionally, the secondary metabolite composition of kiwifruit, including vitamins, carotenoids, and phenolic compounds, has been documented, highlighting the fruit's health benefits[4]. Metabolomics and transcriptomics approaches have also been used to analyze dynamic changes in nutrient composition and gene expression levels in yellow kiwifruit[5]. The current study enriches our understanding by focusing specifically on flavonoids, a group of compounds with significant health implications. By identifying the genes and transcription factors involved in flavonoid biosynthesis and regulation, this research provides valuable information for the directed genetic improvement of kiwifruit. This could potentially lead to the development of kiwifruit varieties with enhanced flavonoid content, offering greater health benefits and improved quality. In conclusion, the findings from the Jiangxi Academy of Sciences represent a significant step forward in kiwifruit research. By elucidating the differential accumulation and regulation mechanisms of flavonoids in various tissues, this study not only expands our knowledge of kiwifruit metabolites but also provides a foundation for future research aimed at improving kiwifruit quality and health benefits.

FruitsGeneticsBiochem

References

Main Study

1) Integrated transcriptome and targeted metabolome analyses provide insights into flavonoid biosynthesis in kiwifruit (Actinidia chinensis).

Published 21st August, 2024

Journal: Scientific reports

Issue: Vol 14, Issue 1, Aug 2024

Related Studies

2) Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit.

https://doi.org/10.1016/j.foodchem.2014.01.067

3) Integrative analyses of metabolome and genome-wide transcriptome reveal the regulatory network governing flavor formation in kiwifruit (Actinidia chinensis).

https://doi.org/10.1111/nph.17618

4) Secondary metabolite components of kiwifruit.

https://doi.org/10.1016/B978-0-12-394294-4.00006-7

5) Nutritional component analyses of kiwifruit in different development stages by metabolomic and transcriptomic approaches.

https://doi.org/10.1002/jsfa.10251


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