摘要
为探明香型和非香型椰肉中代谢产物种类及差异,本研究利用非靶向代谢组学分析方法,通过主成分分析、正交偏最小二乘判别分析,构建多变量统计分析模型.结果表明,共获得51种显著差异代谢物,包括脂类16种、氨基酸及衍生物8种、黄酮类10种、糖类14种、醇类3种.通过KEGG对显著差异代谢物进行代谢通路富集分析,发现9条代谢途径,分别为组氨酸生物合成、半胱氨酸生物合成、氰基氨基酸生物合成、脂类生物合成、糖类生物合成、黄酮类生物合成、谷氨酸新陈代谢、ABC转运器和转移核糖核酸.其中,差异最显著的代谢途径是糖类生物合成,P值为0.003 4,与非香型椰肉相比,香型椰肉中单糖(果糖,葡萄糖等)、二糖(蔗糖,海藻糖等)的含量呈上调趋势,腺苷二磷酸葡萄糖呈下调趋势.本研究为阐明脂肪酸和糖合成的分子调控机理提供一定的参考.
Abstract
To explore the types and differences of metabolites in fragrant and non fragrant coconut meat,this re-search utilized non targeted metabolomics analysis methods,and constructed a multivariate statistical analysis model through principal component analysis and orthogonal partial least squares discriminant analysis.The results showed that a total of 51 significantly different metabolites were obtained,including 16 types of lipids,8 types of amino acids and derivatives,10 types of flavonoids,14 types of sugars,and 3 types of alcohols.By conducting metabolic pathway enrichment analysis on significantly different metabolites using KEGG,9 metabolic pathways were obtained,including histidine biosynthesis,cysteine biosynthesis,cyanoamino acid biosynthesis,lipid biosyn-thesis,carbohydrate biosynthesis,flavonoid biosynthesis,glutamate metabolism,ABC transporter,and transfer ri-bonucleic acid.Among them,the metabolic pathway with the most significant difference is carbohydrate biosyn-thesis,with a P-value of 0.003 4.Compared with non flavored coconut meat,the content of monosaccharides(fructose,glucose,etc.)and disaccharides(sucrose,trehalose,etc.)in flavored coconut meat shows an signifi-cant upward trend,while adenosine diphosphate glucose shows a significant downward trend.This study provides reference for elucidating the molecular regulatory mechanisms of fatty acid and sugar synthesis.
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