Metabolomic Characterization of Hot Pepper (Capsicum annuum “CM334”) during Fruit Development

Abstract

Non-targeted metabolomic analysis of hot pepper (Capsicum annuum "CM334") was performed at six development stages [16, 25, 36, 38, 43, and 48 days post-anthesis (DPA)] to analyze biochemical changes. Distinct distribution patterns were observed in the changes of metabolites, gene expressions, and antioxidant activities by early (16-25 DPA), breaker (36-38 DPA), and later (43-48 DPA) stages. In the early stages, glycosides of luteolin, apigenin, and quercetin, shikimic acid, γ-aminobutyric acid (GABA), and putrescine were highly distributed but gradually decreased over the breaker stage. At later stages, leucine, isoleucine, proline, phenylalanine, capsaicin, dihydrocapsaicin, and kaempferol glycosides were significantly increased. Pathway analysis revealed metabolite-gene interactions in the biosynthesis of amino acids, capsaicinoids, fatty acid chains, and flavonoids. The changes in antioxidant activity were highly reflective of alterations in metabolites. The present study could provide useful information about nutrient content at each stage of pepper cultivation.

Identification of Optimal Reference Genes for Normalization of qPCR Analysis during Pepper Fruit Development

“…However, even though considerable attention has been given to the molecular mechanism of pepper fruit development (Jang et al, 2015; Liu et al, 2017), the RGs in pepper fruit have not yet been characterized. Only a small number of the previous related studies focused on the identification of the optimal RGs for qPCR analysis under various stress conditions, or in different pepper tissues, and these studies were mainly based on the evaluation or validation of some previously reported candidate RGs (for example, house-keeping genes) under various conditions (Wan et al, 2011; Wang et al, 2012).…”

Quality characteristics of Korean traditional rice wine (Takju) prepared by addition of green pepper

“…Values followed by different superscripts in the same column are significantly different (P<0.05). times higher, DPPH radical scavenging activities of pepper takju varieties might have been as a result of higher antioxidant potential of green peppers (Kedage et al, 2007;Sun et al, 2007;Domínguez-Martínez et al, 2014;Jang et al, 2015).…”

“…More than 4 times high value of total phenol contents were detected in the pepper Takju samples as compared to control. High total phenol contents of green pepper Takju were probably caused by, the addition of green peppers (Kedage et al, 2007;Sun et al, 2007;Domínguez-Martínez et al, 2014;Jang et al, 2015). Park and stated that polyphenols, flavonoids, and flavonols in Takju account for antioxidant activities.…”

“…The improved antioxidant potential of pepper Takju might be due to the presence of ascorbic acid, phenolic compounds, and other antioxidants in pepper (Kedage et al, 2007;Sun et al, 2007;Domínguez-Martínez et al, 2014;Jang et al, 2015).…”

“…Peppers show many health promoting effects like antiobesity activities (Jeon et al, 2010), antiproliferative activity against tumor cells (Jeon et al, 2012), antioxidant activity (Kedage et al, 2007;Sun et al, 2007;Domínguez-Martínez et al, 2014;Jang et al, 2015) and no report on the use of green peppers in preparation of Takju has been published. Therefore, the objective of the present study was to investigate the quality characteristics and antioxidant potentials of the Takju prepared by addition of green peppers.…”