Integrated transcriptomic and metabolomic analysis reveals the amino acid biosynthesis diversity in black and white mulberry

Abstract

Abstract Mulberry fruits are recognized as highly nutritious dietary foods, offering a wide range of essential nutrients, antioxidants, and bioactive compounds that contribute to overall health. The nutritional value of the mulberry fruit is mainly attributed by the type and content of amino acids which largely affects the purchasing behavior of consumers. Widely targeted metabolomic and transcriptomic analysis were used to evaluate the quality characteristics of black and white mulberry amino acids. The results showed 65 different kinds of amino acids and related metabolites accumulate at mulberry developmental stages. The content of essential amino acids is comprehensive and abundant, and the proportion of fresh and sweet amino acids in the flavor amino acids is relatively high. Correlation analysis was performed in combination with amino acid metabolism profiling and transcriptome analysis to identify the main contributors of amino acid synthesis in black and white mulberry. The results showed HK, PGAM, ENO and PK the genes in the backbone of the amino acid biosynthesis pathway, which had a direct impact on the synthesis of various amino acids, and were the main genes for amino acid synthesis in mulberry fruit. Through this study, we identified the transcription factors (TFs) and other structural genes involved in the amino acid metabolism during maturation of black and white mulberries. This study elucidated the spatiotemporal accumulation of amino acids and their metabolites at different developmental stages of black and white mulberry, and elucidated the potential regulatory pathways of black and white mulberry during the maturation process. This study provides the basis for the development of amino acid nutritional supplements and mulberry functional food.