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| Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis | |
| Yin, Qinggang; Wei, Yiding; Han, Xiaoyan1; Chen, Jingwang2; Gao, Han; Sun, Wei | |
| 2022 | |
| 发表期刊 | FRONTIERS IN PLANT SCIENCE
 |
| ISSN | 1664-462X |
| 卷号 | 12 |
| 摘要 | The seeds of Chinese horse chestnut are used as a source of starch and escin, whereas the potential use of whole plant has been ignored. The astringency and bitterness of tea produced from the leaves and flowers were found to be significantly better than those of green tea, suggesting that the enriched flavonoids maybe sensory determinates. During 47 flavonoids identified in leaves and flowers, seven flavonol glycosides in the top 10 including astragalin and isoquercitrin were significantly higher content in flowers than in leaves. The crude proteins of flowers could catalyze flavonol glucosides' formation, in which three glycosyltransferases contributed to the flavonol glucosylation were screened out by multi-dimensional integration of transcriptome, evolutionary analyses, recombinant enzymatic analysis and molecular docking. The deep exploration for flavonol profile and glycosylation provides theoretical and experimental basis for utilization of flowers and leaves of Aesculus chinensis as additives and dietary supplements. |
| 关键词 | Aesculus chinensis kaempferol astragalin glycosides glycosylation |
| 学科领域 | Plant Sciences |
| DOI | 10.3389/fpls.2021.830343 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS关键词 | TRITERPENOID SAPONINS ; TASTE COMPOUNDS ; SEEDS ; TEA ; IDENTIFICATION ; BIOSYNTHESIS |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| WOS记录号 | WOS:000759848400001 |
| 出版者 | FRONTIERS MEDIA SA |
| 文献子类 | Article |
| 出版地 | LAUSANNE |
| 资助机构 | Scientific and technological innovation project of China Academy of Chinese Medical Sciences (CACMS Innovation Fund) [CI2021A04117, CI2021A05108] ; Beijing Natural Science Foundation of China [7192138] ; National Key R&D Program of China [2019YFC1711100] ; Fundamental Research Funds for the Central Public Welfare Research Institute of China [ZZ13-YQ-097] |
| 作者邮箱 | qgyin@icmm.ac.cn ; wsun@icmm.ac.cn |
| 作品OA属性 | Green Published, gold |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.ibcas.ac.cn/handle/2S10CLM1/29000 |
| 专题 | 植物园 |
| 作者单位 | 1.China Acad Chinese Med Sci, Inst Chinese Mat Med, Artemisinin Res Ctr, Beijing, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Beijing, Peoples R China 3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yin, Qinggang,Wei, Yiding,Han, Xiaoyan,et al. Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis[J]. FRONTIERS IN PLANT SCIENCE,2022,12. |
| APA | Yin, Qinggang,Wei, Yiding,Han, Xiaoyan,Chen, Jingwang,Gao, Han,&Sun, Wei.(2022).Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis.FRONTIERS IN PLANT SCIENCE,12. |
| MLA | Yin, Qinggang,et al."Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis".FRONTIERS IN PLANT SCIENCE 12(2022). |
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| 文件名称/大小 | 文献类型 | 版本类型 | 开放类型 | 使用许可 | ||
| 1705385830_c9d649595（5247KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | 浏览 请求全文 | |
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