Planta Med 2015; 81 - PW_197
DOI: 10.1055/s-0035-1565821

Investigation of metabolite differences during fruit development of hot pepper (Capsicum annuum L. cv. CM334) using GC-TOF-MS and UHPLC-LTQ-IT-MS/MS

YK Jang 1, ES Jung 1, HA Lee 2, D Choi 2, CH Lee 1
  • 1Konkuk University, seoul, Korea, Republic of (South)
  • 2Seoul National University, seoul, Korea, Republic of (South)

This study investigated non-targeted metabolite profiling of hot peppers [Capsicum annuum L. cv. CM334 (Criollo de Morelos 334)] using by GC-TOF-MS, UHPLC-LTQ-IT-MS/MS, and multivariate statistical analysis. The hot peppers were harvested at six different days after pollination (DAP): 16, 25, 36, 38, 43, and 48 day. In PCA score plots of GC-TOF-MS and UHPLC-LTQ-IT-MS/MS, each day showed clear distributions and clustered into three groups (16 DAP, 25 – 38 DAP, and 43 – 48 DAP). Alternations of various primary and secondary metabolites including amino acids, organic acids, sugars and flavonoids levels were observed according to pepper development. Most of primary metabolites were increased from 16 to 25, but secondary metabolites were decreased. And in 38 DAP, most of primary and secondary metabolites were decreased until 43 DAP. These primary metabolites have principal roles associated with photosynthesis, respiration, and growth and development of plants [1]. The levels of shikimic acid and phenylalanine, which are the precursors of phenylpropanoid pathway, were gradually decreased or increased, respectively. But capsaicin and dihydrocapsaicin levels showed opposite patterns. Previously, genome sequence of identical hot pepper has been reported [2]. The expression levels of capsaicin biosynthesis related genes including PaAL, C4 H, 4CL, COMT, AMT, and CS were decreased gradually developmental stage dependent manner, which may closely related with metabolite levels [3]. From our results, we revealed that MS-based metabolite profiling approach is useful tool to understanding the metabolites involved in hot pepper developmental process.

References:

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[2] Kim A, Paek M, Yoem SI, Kim YM, Lee JM et al. Nat Genet 2014; 46: 270 – 279

[3] Perucka I, Materska M. Innovative Food Sci & Emerging Tech 2001; 2.3: 189 – 192