Format: ORAL

Yulian JIAO

Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, Zhejiang, CHINA

When the young bamboo shoots of Bambusa oldhamii have their best taste, they are rich in nutrition and widely used in traditional Chinese cuisines. But the shoots erupted out of the soil surface with sunlight for several days, the flavor would be changed to a little bitterness in the tip shoot which would decrease the price in the market. Our research was aimed at mining out the bitter chemicals that would influence the bitter flavor when the shoot of green bamboo grew from underground to above ground. In our previous research based on three developing bamboo shoot phases, we mined several bitter chemicals counting for the flavor transformation, such as Solanidine, Amygdalin, Salicin, Arbutin, and others from metabolome data, and the AP2/ERF transcription factor family and the pathway of Biosynthesis of phenylpropanoids might play a key role in the biological process based on the correlation analysis with gene expression data corresponded with each phases. To explain the biological question more comprehensively and with multiple perspectives, the design and experiment proposal was improved. The shoot development phases of Bambusa oldhamii were extended to seven phases, and the transcriptome data was assembled based on the genome reference, moreover, the detection of the metabolites has a different method, finally, we mined more than 30 bitter chemicals. The bitter chemicals were distributed in the family of Flavonoids, Terpenoids, Amino acids, Purines and derivatives, Carbohydrates, and others. With the correlation analysis between the data of metabolome and transcription factor expression data with corresponding phases, we found that bHLH and HB would be the major transcription factor family, AUX/IAA would be the major transcription regulation factor family, and Leucine Rich Repeat Kinase XI XII would be the major protein kinase family participate in the biological process of flavor taste transition.