Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries
The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to disti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/7/1432 |
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| author | Zelin Li Bin Zhou Tingting Zheng Chunyan Zhao Xiaojing Shen Xuefeng Wang Minghua Qiu Jiangping Fan |
| author_facet | Zelin Li Bin Zhou Tingting Zheng Chunyan Zhao Xiaojing Shen Xuefeng Wang Minghua Qiu Jiangping Fan |
| author_sort | Zelin Li |
| collection | DOAJ |
| description | The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening. |
| first_indexed | 2024-03-11T05:37:58Z |
| format | Article |
| id | doaj.art-96b601980e7445348e2021e2ad171232 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:37:58Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-96b601980e7445348e2021e2ad1712322023-11-17T16:41:12ZengMDPI AGFoods2304-81582023-03-01127143210.3390/foods12071432Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee CherriesZelin Li0Bin Zhou1Tingting Zheng2Chunyan Zhao3Xiaojing Shen4Xuefeng Wang5Minghua Qiu6Jiangping Fan7College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaState Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaThe metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.https://www.mdpi.com/2304-8158/12/7/1432Arabica coffeeripeningflavor precursorsmetabolomicsproteomics |
| spellingShingle | Zelin Li Bin Zhou Tingting Zheng Chunyan Zhao Xiaojing Shen Xuefeng Wang Minghua Qiu Jiangping Fan Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries Foods Arabica coffee ripening flavor precursors metabolomics proteomics |
| title | Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries |
| title_full | Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries |
| title_fullStr | Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries |
| title_full_unstemmed | Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries |
| title_short | Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries |
| title_sort | integrating metabolomics and proteomics technologies provides insights into the flavor precursor changes at different maturity stages of arabica coffee cherries |
| topic | Arabica coffee ripening flavor precursors metabolomics proteomics |
| url | https://www.mdpi.com/2304-8158/12/7/1432 |
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