The effects of short term blue light treatment on promoting nutrition value in Chinese cabbage

被引：11

作者：

Zhang, Ruixing ^{[1
]}

Liu, Yulin ^{[2
,3
]}

Pan, Qiming ^{[1
]}

Khan, Abid ^{[4
]}

Bai, Xue ^{[1
]}

Ali, Muhammad ^{[5
]}

Yang, Wenjing ^{[1
]}

Zhang, Lugang ^{[1
]}

Li, Baohua ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Hort, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China

[2] Chinese Acad Sci & Minist Water Resources, Inst Soil & Water Conservat, State Key Lab Soil Eros & Dryland Farming Loess Pl, Yangling 712100, Shaanxi, Peoples R China

[3] Univ Chinese Acad Sci, Beijing 100049, Peoples R China

[4] Univ Haripur, Dept Hort, Haripur 22620, Pakistan

[5] Chinese Acad Sci, Inst Genet & Dev Biol, Natl Ctr Plant Gene Res, Beijing 100101, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 412卷

基金：

中国国家自然科学基金;

关键词：

Chinese cabbage; Widely targeted metabolomics analysis; Blue light; Flavonoid; Phenolic acid; Glucosinolates; ANTIOXIDANT ACTIVITIES; METABOLITES; CHEMOPREVENTION; SULFORAPHANE; KAEMPFEROL; CELLS;

D O I：

10.1016/j.foodchem.2023.135542

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chinese cabbage is a nutrients-rich vegetable with diverse leaf colors. Here, we used widely-targeted metab-olomics technology to study the metabolic responses of three Chinese cabbage varieties with representative leaf colors after blue light treatment. The inner leaf color of orange varieties 20S530 and 15S1094 changed from yellow to golden yellow, while no visible color change occurred in the common variety 14S23 after the treat-ment. A total of 844 metabolites were measured from the leaf samples of these three varieties in a time course study after short term blue light treatment, with kaempferol-4 '-O-glucoside, isoquercitrin, hyperin, arbutin, sulforaphane as enriched nutritional metabolites. Orange Chinese cabbage varieties showed additional nutrition enhancement after the treatment. This study is the first to explore the global metabolic responses of Chinese cabbage after blue light treatment, and our findings provided valuable insights on how to effectively use lighting conditions to enhance specific groups of nutrients in vegetables.

引用

页数：11

共 37 条

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