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Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage

Summary

Researchers studied how ultrasound treatment affects the polyphenolic compounds (natural antioxidants) in coconut flesh during storage. By analyzing both the chemicals and genes involved, they found that ultrasound helps preserve important polyphenols like catechin and epicatechin by controlling the expression of genes that break them down. This discovery could help extend the shelf life of tender coconut products and maintain their nutritional value.

Background

Tender coconut flesh is rich in polyphenols with potential health benefits including antioxidant and anti-inflammatory activities. Fresh coconuts have short shelf life with quality deterioration during storage. Ultrasound treatment is an advanced non-thermal technology that has been applied to maintain post-harvest quality of fruits and vegetables.

Objective

To investigate the impact of ultrasound treatment on polyphenol biosynthesis in tender coconut flesh during storage using integrated targeted metabolomic and transcriptomic analyses. The study aims to elucidate the regulatory mechanisms at both metabolite and molecular levels.

Results

A total of 36 phenolic compounds were identified, with catechin, epicatechin, gossypol, and vanillic acid being the most abundant. Ultrasound treatment maintained levels of syringic acid, catechin, and epicatechin while suppressing expression of most associated genes. Correlation analysis revealed that downregulation of FLS, 4CL2, F3′5′H, CHS2, and CHS3 decreased kaempferol and luteoloside content but increased catechin.

Conclusion

Ultrasound treatment effectively maintains polyphenol content in tender coconut flesh during storage through gene expression suppression at the molecular level. The study provides technical and theoretical support for high-value development and utilization of coconut resources through understanding the regulatory network of phenolic biosynthesis.
  • Published in:Food Chemistry,
  • Study Type:Experimental Study,
  • Source: PMID: 40917866
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