Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum)
Abstract Background Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthetic pathways and regulatory mechanisms of flavor compounds induced by MeJA remain unclear. Methodology This study integr...
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BMC
2025-03-01
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| Series: | BMC Plant Biology |
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| Online Access: | https://doi.org/10.1186/s12870-025-06410-3 |
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| author | Cheng Wang Jing Zhang Jing Li Qiang Chai Jianming Xie |
| author_facet | Cheng Wang Jing Zhang Jing Li Qiang Chai Jianming Xie |
| author_sort | Cheng Wang |
| collection | DOAJ |
| description | Abstract Background Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthetic pathways and regulatory mechanisms of flavor compounds induced by MeJA remain unclear. Methodology This study integrated metabolomic and transcriptomic analyses to elucidate how MeJA modulates the biosynthesis of flavor substance precursors in soilless-cultivated Chinese chives. Results MeJA treatment improved the dry matter content and nutritional quality of Chinese chives. We identified 36 volatile and 183 nonvolatile differentially abundant metabolites between the MeJA-treated and control groups. Gene expression analysis revealed 193 candidate genes associated with flavor formation. Among all the genes, a total of 2,667 DEGs were enriched primarily in metabolic pathways, including secondary metabolite biosynthesis, linoleic acid metabolism, and phenylpropanoid biosynthesis. Furthermore, exogenous MeJA inhibited the synthesis of endogenous jasmonic acid as well as enzyme activity and gene expression related to metabolic pathways. It also promoted the conversion of S-alkyl-L-cysteine to S-alk(en)ylcysteine sulfoxides (CSOs), increasing the accumulation of the flavor precursor CSOs and increasing the levels of S-methyl-L-cysteine. This led to increased concentrations of the key garlic flavor compounds methiin and alliin, intensifying the pungent flavor of Chinese chives. Notably, MeJA-induced AtuFMO1 was associated with enhanced pungent flavor and may be regulated by AtuPHL7 and AP2/ERF-ERF transcription factors. Conclusion In conclusion, exogenous MeJA activates key enzyme-encoding genes involved in the biosynthesis of garlic flavor precursor CSOs, leading to increased accumulation of the spicy compounds Methiin and Alliin. These findings establish AtuFMO1 as a central hub linking hormonal signaling to flavor biosynthesis and provide molecular targets for improving Allium crop flavor and quality through precision horticulture. |
| format | Article |
| id | doaj-art-4ea7b9e0b2c74728af2a56e619669d56 |
| institution | DOAJ |
| issn | 1471-2229 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Plant Biology |
| spelling | doaj-art-4ea7b9e0b2c74728af2a56e619669d562025-08-20T02:49:33ZengBMCBMC Plant Biology1471-22292025-03-0125112110.1186/s12870-025-06410-3Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum)Cheng Wang0Jing Zhang1Jing Li2Qiang Chai3Jianming Xie4State Key Laboratory of Aridland Crop Science /College of Agronomy, Gansu Agricultural UniversityCollege of Horticulture, Gansu Agricultural UniversityCollege of Horticulture, Gansu Agricultural UniversityState Key Laboratory of Aridland Crop Science /College of Agronomy, Gansu Agricultural UniversityCollege of Horticulture, Gansu Agricultural UniversityAbstract Background Methyl jasmonate (MeJA) is an effective plant elicitor that enhances secondary metabolism. Chinese chives are prized for their pungent flavor, yet the biosynthetic pathways and regulatory mechanisms of flavor compounds induced by MeJA remain unclear. Methodology This study integrated metabolomic and transcriptomic analyses to elucidate how MeJA modulates the biosynthesis of flavor substance precursors in soilless-cultivated Chinese chives. Results MeJA treatment improved the dry matter content and nutritional quality of Chinese chives. We identified 36 volatile and 183 nonvolatile differentially abundant metabolites between the MeJA-treated and control groups. Gene expression analysis revealed 193 candidate genes associated with flavor formation. Among all the genes, a total of 2,667 DEGs were enriched primarily in metabolic pathways, including secondary metabolite biosynthesis, linoleic acid metabolism, and phenylpropanoid biosynthesis. Furthermore, exogenous MeJA inhibited the synthesis of endogenous jasmonic acid as well as enzyme activity and gene expression related to metabolic pathways. It also promoted the conversion of S-alkyl-L-cysteine to S-alk(en)ylcysteine sulfoxides (CSOs), increasing the accumulation of the flavor precursor CSOs and increasing the levels of S-methyl-L-cysteine. This led to increased concentrations of the key garlic flavor compounds methiin and alliin, intensifying the pungent flavor of Chinese chives. Notably, MeJA-induced AtuFMO1 was associated with enhanced pungent flavor and may be regulated by AtuPHL7 and AP2/ERF-ERF transcription factors. Conclusion In conclusion, exogenous MeJA activates key enzyme-encoding genes involved in the biosynthesis of garlic flavor precursor CSOs, leading to increased accumulation of the spicy compounds Methiin and Alliin. These findings establish AtuFMO1 as a central hub linking hormonal signaling to flavor biosynthesis and provide molecular targets for improving Allium crop flavor and quality through precision horticulture.https://doi.org/10.1186/s12870-025-06410-3Allium tuberosumMethyl jasmonateSoilless cultureCysteine sulfidesFlavor formation |
| spellingShingle | Cheng Wang Jing Zhang Jing Li Qiang Chai Jianming Xie Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) BMC Plant Biology Allium tuberosum Methyl jasmonate Soilless culture Cysteine sulfides Flavor formation |
| title | Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) |
| title_full | Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) |
| title_fullStr | Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) |
| title_full_unstemmed | Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) |
| title_short | Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum) |
| title_sort | integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which methyl jasmonate enhances the pungent flavor of soilless cultivated chinese chives allium tuberosum |
| topic | Allium tuberosum Methyl jasmonate Soilless culture Cysteine sulfides Flavor formation |
| url | https://doi.org/10.1186/s12870-025-06410-3 |
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