Widely targeted metabolomic profiling combined with transcriptome analysis provides new insights into amino acid biosynthesis in green and red pepper fruits

The type and content of amino acids in pepper are important indicators to reflect its nutritional value, largely affecting the purchasing behavior of consumers. Understanding the biosynthesis of amino acids in pepper fruit is beneficial to the development of pepper functional food. Widely targeted metabolomics, transcriptome analysis, correlation analysis, weighted gene co-expression network analysis (WGCNA), and canonical correlation analysis (CCA) were used to evaluate the quality characteristics of green and red pepper amino acids. The results showed 78 kinds of amino acids and their derivatives in the fruit of pepper. The essential amino acids were compre-hensive and abundant. Especially, the contents of lysine and tryptophan were high. However, significant dif-ferences were found in the ratio of essential amino acids to total amino acids in green and red pepper. The ratio of essential amino acids to total amino acids in red pepper was up to 28.88%, while that in green pepper was up to 17.69%. WGCNA and CCA analyses were performed in combination with amino acid metabolism profiling and transcriptome analysis to further identify the main contributors to amino acid synthesis in green and red pepper. The results showed PK and PFK were 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 pepper fruit. In this study, the amino acid biosynthesis rules for two kinds of pepper were analyzed by amino acid metabolism profiling and transcriptome analysis, which provided the basis for the development of amino acid nutritional supplements and pepper functional food.

Automated summary

This study evaluated the quality characteristics of amino acids in peppers using various methods and identified the key genes involved in amino acid synthesis. The findings have important implications for the development of pepper functional food.