Metabolic Profiling of Pitaya (Hylocereus polyrhizus) during Fruit Development and Maturation

Wu, Yanyan; Xu, Juan; He, Yi-Zhong; Shi, Meiyan; Han, Xuelei; Wen, Xiaopeng; Zhang, Xingwu

doi:10.3390/molecules24061114

Cited by 73 publications

(57 citation statements)

References 58 publications

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“…and explore the role of anthocyanins in color formation. Fruits at 30 days after flowering were harvested and used in this study because color change mainly occurs at this stage [19]. Although previous studies investigated the metabolome of Hylocereus spp.…”

Section: Discussionmentioning

confidence: 99%

“…Betalains have been extensively characterized in pitayas [15][16][17][18][19]. Betalains are only found in some species of Caryophyllales and include betacyanin (red-purple) and betaxanthins (yellow) [20].…”

Section: Introductionmentioning

confidence: 99%

“…but the red-colored cultivars (Hylocereus polyrhizus) are the most preferred by consumers. Unfortunately, detailed metabolic profiling to unravel important bioactive components in Hylocereus polyrhizus is very limited [17,19,39]. Similarly, the metabolic potentials of other colored cultivars such as Hylocereus undatus have been neglected.…”

Section: Introductionmentioning

confidence: 99%

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RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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Background: Color formation in Hylocereus spp. (pitayas) has been ascribed to the accumulation of betalains. However, several studies have reported the presence of anthocyanins in pitaya fruit and their potential role in color formation has not yet been explored. In this study, we profiled metabolome and transcriptome in fruit of three cultivars with contrasting flesh colors (red, pink and white) to investigate their nutritional quality and the mechanism of color formation involving anthocyanins. Results: Results revealed that pitaya fruit is enriched in amino acid, lipid, carbohydrate, polyphenols, vitamin and other bioactive components with significant variation among the three cultivars. Anthocyanins were detected in the fruit flesh and accumulation levels of Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Delphinidin 3-O-(6-Omalonyl)-beta-glucoside-3-O-beta-glucoside and Delphinidin 3-O-beta-D-glucoside 5-O-(6-coumaroyl-beta-Dglucoside) positively correlated with the reddish coloration. Transcriptome data showed that the white cultivar tends to repress the anthocyanin biosynthetic pathway and divert substrates to other competing pathways. This perfectly contrasted with observations in the red cultivar. The pink cultivar however seems to keep a balance between the anthocyanin biosynthetic pathway and the competing pathways. We identified several active transcription factors of the MYB and bHLH families which can be further investigated as potential regulators of the anthocyanin biosynthetic genes. Conclusions: Collectively, our results suggest that anthocyanins partly contribute to color formation in pitaya fruit. Future studies aiming at manipulating the biosynthetic pathways of anthocyanins and betalains will better clarify the exact contribution of each pathway in color formation in pitayas. This will facilitate efforts to improve pitaya fruit quality and appeal.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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“…Polturak et al (2018) ascertained that the loss of anthocyanin production in the Caryophyllales may be rooted in several evolutionary events, including mutation of anthocyanin biosynthetic genes, rather than the downregulation of anthocyanin pathway genes. Wu et al (2019) found that the contents of betalains dramatically increased along with the emergence of pigment at color-broken stages in 'Zihonglong' pulp. The number of pigmented cells and the concentration of pigment in fruit tissue affect the fruit color directly, in present research, it was obvious that the pigmented cells in pulp emerged along with a peak value of citramalic acid at color-broken stage, hence, we hypothesized that citramalic acid may contributed to the formation of betalain pigments in red pulp pitaya.…”

Section: Discussionmentioning

confidence: 94%

Pitaya: a potential plant resource of citramalic acid

Shi

et al. 2020

CyTA - Journal of Food

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Citramalic acid can reduce facial skin wrinkle of people and gives a promising usage in the fields of medicine and cosmetics, however, it has been detected in limited plants and the content were much low so far. Therefore, it is necessary to discover new plants that is rich in citramalic acid. Currently, qualitative and quantitative characterization of citramalic acid in pitaya were performed. The results demonstrated that citramalic acid was the dominant organic acid in pitaya fruit, accounting for 7.56-71.42% of total acid. The maximal concentration was up to 12.90 and 12.82 mg/g DW in pulp and peel, respectively, which were much higher than that in other plants reported. Consequently, our results manifested an abundant accumulation of citramalic acid in pitaya pulp as well as peel, and indicated that pitaya fruits might be used as a plant resource of citramalic acid. La pitahaya: un recurso vegetal en potencia para la obtención de ácido citramálico RESUMEN Si bien el ácido citramálico contribuye a reducir las arrugas de la piel facial de las personas y ofrece un uso prometedor en los campos de la medicina y la cosmética, son pocas las plantas en que se ha detectado su presencia y su contenido en estas es considerado muy bajo. Ello hace necesario descubrir otras plantas ricas en ácido citramálico. Actualmente, se está realizando su caracterización cualitativa y cuantitativa en la pitahaya. Los resultados obtenidos dan cuenta de que el ácido citramálico es el ácido orgánico dominante en esta fruta, en la que representa entre 7.56% y 71.42% del ácido total. Se constató que su concentración máxima fue de hasta 12.90 mg/g PS y 12.82 mg/g PS en la pulpa y la cáscara, respectivamente, valores mucho más elevados que los reportados en otras plantas. En conclusión, nuestros resultados mostraron una abundante concentración de ácido citramálico en la pulpa y la cáscara de la pitahaya, lo que indica que esta podría usarse como recurso vegetal para la obtención de ácido citramálico.

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“…To gain the chemical markers for discrimination of the three groups in the PLS-DA model, VIP values were calculated and inspected for identified volatile compounds. Generally, VIP values > 1 and p < 0.05 are considered as significant contributors to the model [40,50,51]. In this study, seven-fold cross-validation and 200 response permutation testing (RPT) methods were used to investigate the quality of the model.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

Qiu¹,

Cao²,

Han³

2020

Molecules

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The artificial production of Ophiocordyceps sinensis mycelia and fruiting bodies and the Chinese cordyceps has been established. However, the volatile components from these O. sinensis products are not fully identified. An efficient, convenient, and widely used approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass spectrometry (GC×GC-QTOFMS) was developed for the extraction and the analysis of volatile compounds from three categories of 16 products, including O. sinensis fungus, Thitarodes hosts of O. sinensis, and the Chinese cordyceps. A total of 120 volatile components including 36 alkanes, 25 terpenes, 17 aromatic hydrocarbons, 10 ketones, 5 olefines, 5 alcohols, 3 phenols, and 19 other compounds were identified. The contents of these components varied greatly among the products but alkanes, especially 2,5,6-trimethyldecane, 2,3-dimethylundecane and 2,2,4,4-tetramethyloctane, are the dominant compounds in general. Three categories of volatile compounds were confirmed by partial least squares-discriminant analysis (PLS-DA). This study provided an ideal method for characterizing and distinguishing different O. sinensis and insect hosts-based products.

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Metabolic Profiling of Pitaya (Hylocereus polyrhizus) during Fruit Development and Maturation

Cited by 73 publications

References 58 publications

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

Pitaya: a potential plant resource of citramalic acid

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

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