Mass spectrometry-based untargeted metabolomics reveals the importance of glycosylated flavones in patterned lentil seed coats

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DOI

https://doi.org/10.1021/acs.jafc.2c07844

Language of the publication
English
Date
2023-02-08
Type
Article
Author(s)
  • Elessawy, Fatma M.
  • Wright, Derek
  • Vandenberg, Albert
  • El-Aneed, Anas
  • Purves, Randy W.
Publisher
American Chemical Society

Abstract

Lentil seed coats are rich in antioxidant polyphenols that are important for plant defense and have potential as valorized byproducts. Although biochemical differences among lentil seed coat colors have been previously studied, differences among seed coat patterns remain largely unexplored. This study used mass spectrometry-based untargeted metabolomics to investigate polyphenol differences among lentil seed coat patterns to search for biochemical pathways potentially responsible for seed coat pattern differences. Comparing patterned with non-patterned green lentil seed coats, 28 significantly upregulated metabolites were found in patterned seed coats; 19 of them were identified as flavones. Flavones were virtually absent in non-patterned seed coats, thereby strongly suggesting a blockage in their flavone biosynthetic pathway. Although the black pattern is not readily discernible on black seed coats, many of the same flavones found in green marbled seed coats were also found in black seed coats, indicating that black seed coats likely have a marbled pattern.

Subject

  • Agriculture

Keywords

  • Lentils,
  • Lentilles (Plantes)

Rights

Pagination

3541–3549

Peer review

Yes

Open access level

Gold

Article

Journal title
Journal of Agricultural and Food Chemistry
Journal volume
71
Journal issue
7
Accepted date
2023-01-19
Submitted date
2023-11-09

Citation(s)

Elessawy, F. M., Wright, D., Vandenberg, A., El-Aneed, A., & Purves, R. W. (2023). Mass spectrometry-based untargeted metabolomics reveals the importance of glycosylated flavones in patterned lentil seed coats. Journal of Agricultural and Food Chemistry, 71(7), 3541–3549. https://doi.org/10.1021/acs.jafc.2c07844

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Food

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