ArticleNPJ science of food2026
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed.
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Corrections and comments
- Erratum issued
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sichuan Green pepper (Zanthoxylum armatum DC.) is a medicinal and culinary plant rich in bioactive compounds, particularly terpenoids, which contribute to its flavor and antioxidant activities. This study employed multi-omics (transcriptomics, proteomics, and metabolomics) to investigate antioxidant mechanisms during fruit maturation (S1: immature green; S2: semi-mature; S3: near-mature; S4: fully mature). Metabolomics revealed a total of 8 terpenoid metabolites (including geranylgeraniol, 20-deoxyingenol, and catalpol), with the highest terpenoid expression level observed at the S4 stage, which was consistent with the trend of enhanced antioxidant activity. Transcriptomics revealed 72 differentially expressed genes (e.g., Zardc23197 in bHLH family, Zardc54476 in STAT family) and proteomics identified 22 differentially expressed proteins (e.g., Zardc23656.t1 in IspS family) involved in terpenoid biosynthesis. Mantel tests showed correlations between six volatile terpenoids (e.g., α-pinene, β-myrcene) and transcriptome, while β-elemene and humulene correlated with metabolome. Partial least squares path modeling (GOF = 0.56) indicated transcriptome and proteome regulate antioxidant activity via terpenoid pathways. Our findings on the stage-specific molecular networks of Z. armatum support its use as a source of natural antioxidants for food preservation.
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