Li Zhao, Bei Zhang, Haijie Huang, Weijian Huang, Zhongrun Zhang, Qiannan Wang, Hongli Luo, Bang An.

Food Chem.; 2023 Mar 15; 404(Pt B):134765. doi: 10.1016/j.foodchem.2022.134765.

Abstract

Cashew nut is a popular food around the world. The high-resolution profiles and dynamics of metabolomes in cashew fruits are poorly understood till now. In this study, we analyzed the temporal metabolome of cashew nut via a non-targeted method based on UHPLC-Q-Exactive-MS, and analyzed that of cashew apple via a widely targeted method based on UHPLC-QTRAP-MS/MS (MRM). Furthermore, we performed integrative analyses of temporal metabolome and transcriptome data, characterized the accumulation of specific metabolites, and identified the transcriptional changes during cashew fruit development. Specifically, we found that phosphatidylinositol species were the predominant fractions in the unsaturated glycerophospholipids, and we identified a transcription factor that was the potential regulator of phosphatidylinositol biosynthesis. Analysis of cashew apple revealed metabolic genes and transcription factors involved in sugar biosynthesis. Taken together, our results provide insights into metabolic networks during cashew fruit development and generate a valuable resource for further cashew breeding studies.

See https://pubmed.ncbi.nlm.nih.gov/36444096/

Figure: The cashew nut is rich in soluble dietary fiber, vitamins, minerals, and fat. Nutritionally, 1 serving of cashew nuts (28 g) contributes 13.1 g fat, 4.3 g protein, 9.3 g carbohydrates, 74 mg magnesium, 160 mg potassium, and other minerals and vitamins. In addition, of the fat in cashews, about 60 % is from monounsaturated fatty acids (MUFAs), and 20 % is polyunsaturated fatty acids (PUFAs) (USDA ARS. The accumulation of specific metabolites, and identified the transcriptional changes during cashew fruit development