ArticleScientific reports2023
Transcriptomic and metabolomic analyses reveal the flavor of bitterness in the tip shoots of Bambusa oldhamii Munro.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 17 citations in OpenAlex.
- Comparative Study of Effects of Different Organic Acid Treatments on Preservation Quality of Two Bamboo Shoot Species Using PCA Comprehensive Evaluation and Quality Index Models.Foods (Basel, Switzerland) · 2026Article
- Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.Foods (Basel, Switzerland) · 2026Article
- Integrated Metabolomics and Transcriptomics Reveal Bitter Compounds and Synthetic Pathways in the Special-Germplasm Bitter-TastingPlants (Basel, Switzerland) · 2026Article
- Multi-omics approaches investigate the bitter flavor in the shoot of Bambusa oldhamii Munro.BMC plant biology · 2025Article
- Article
- Integrative transcriptomic and metabolomic analysis reveals the flavor formation mechanism of green bamboo (Food chemistry. Molecular sciences · 2025Article
- Bio-organic fertilizer affects secondary cell wall biosynthesis of Dendrocalamus farinosus by inhibiting the phenylpropanoid metabolic pathway.BMC plant biology · 2024Article
- Metabolomics combined with network pharmacology reveals the potential development value of Campanumoea javanica Bl. and its metabolite differences with Codonopsis Radix.BMC plant biology · 2024Article
- Integrated Transcriptomic and Metabolomic Analyses Reveal Selenium Nanoparticle-Associated Alkaloid Accumulation in Stemona tuberosa Lour.Physiologia plantarumArticle
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1 author at 1 institution in 1 country.
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Abstract
The young bamboo shoot of Bambusa oldhamii (green bamboo) has a good taste and is rich in nutrition and widely used in traditional Chinese cuisines. But the shoots flavor of Bambusa oldhamii changed from deliciously sweet to a little bitter when the shoots grew from underground to aboveground. In this paper, we explored the bitterness chemicals of the green bamboo shoot when growing from underground to aboveground using transcriptome and metabolome techniques. Finally, several bitter chemicals were mined out counting for the flavor transformation, such as Solanidine, Amygdalin, Salicin, Arbutin, and others. The transcription factor family of AP2/ERF plays the main role in key bitter chemical regulation via correlation analysis. Moreover, the pathway of Biosynthesis of phenylpropanoids might be the key pathway in the formation of the bitter chemicals in green bamboo shoot development.
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