Evidence map›Paper›PMID 41140836›Full record

ArticleFood chemistry. Molecular sciences2025

Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (

Shudan Xue, Muhammad Sajjad, Meijiang Zhou, Yingchao Xu, Wenlong Luo, Yingyin Lin, Qingmin Jin, Xiaoming Zheng, Yujuan Zhong

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Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Shudan XueGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Muhammad SajjadGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Meijiang ZhouGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Yingchao XuGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Wenlong LuoGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Yingyin LinGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Qingmin JinGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Xiaoming ZhengGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
Yujuan ZhongGuangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Bitter gourd is a widely consumed vegetable recognized for its diverse health-promoting functions. Bitter-melon cultivars (D, B, Q) differ in consumer preferences due to quality variations. Given the lack of studies on flavor, color, and nutrition coregulation in bitter gourd, we hypothesized that these traits are driven by genetic modulation of bitterness-linked pathways. This study used comparative trans-meta-analysis to systematically explore the metabolic and molecular basis of these quality traits. The metabolome analysis shows the 8R-dihydrodehydrodiconferyl alcohol 4-O-β-D-glucopyranoside (phenolic) and borneol 7-O-[β-D-apiofuranosyl-(1→6)]-β-D-glucopyranoside (saponin), geranyl 3-O-xylopyranosyl-glucopyranoside (saponin) all are highly induced in B and Q, while, glycosylated terpenoids (e.g. goyaglycoside, kuguaglycoside) were markedly higher in cv. D compared to other cultivars, that may cause the concurrent superior traits in D. Accordingly, DEGs encoding structural enzymes i.e. sugars (

Indexed as

ColorFlavorHealthMetabolomeMolecular regulationTranscriptomeVegetable

Identifiers

PMID41140836
PMCPMC12553077

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