Multi-omics strategy to reveal the numbing taste of Zanthoxylum armatum DC. at different developmental stages

Green Sichuan pepper (Zanthoxylum armatum DC.) holds important development and utilization values in the food and pharmaceutical industries due to the special pungent and numbing taste of their fruits. Interactions among genes, metabolites and proteins are activated at the molecular level during the development of Z. armatum fruits. In this study, five key stages of Z. armatum development were characterized using the transcriptome, metabolome and proteome, and a comprehensive analysis of the numbing taste was performed. Transcriptome enrichment analyses showed that the differentially expressed genes were mainly associated with flavonoid biosynthesis and tyrosine metabolism. The results also revealed that there were significant differences in the accumulation of metabolites such as fatty acids, tyrosine metabolism, terpenoids, and alkaloids in Z. armatum at different developmental stages. Proteome enrichment analyses indicated that these proteins were mainly involved in flavonoid biosynthesis, and terpenoid backbone biosynthesis. Integrated analysis of transcriptome, metabolome and proteome reveals that different developmental stages of Z. armatum were associated with flavonoid biosynthesis, fatty acids and terpenoid biosynthesis pathways, contributing to its numbing taste and medicinal value. These findings provide novel insights into the numbing taste of Z. armatum, and are expected to inform optimal harvesting times for enhanced economic benefits.