Integrated foodomics and network pharmacology reveal functional food potential in tatsoi microgreens and baby greens

TL;DR

This study explores how the chemical makeup of tatsoi changes as it grows, revealing its potential as a functional food for health benefits.

Contribution

The study integrates foodomics and network pharmacology to identify growth-stage-specific bioactive compounds in tatsoi with health benefits.

Findings

Tatsoi microgreens have distinct green and nutty aromas, while baby greens show more complex fruity and floral notes.

Baby greens contain higher levels of phenolic acids and lignans, whereas microgreens have more flavonoids.

113 metabolites in tatsoi show potential to target multiple diseases like diabetes and cardiovascular issues.

Abstract

This study examined the growth-stage-dependent metabolic variations in tatsoi microgreens (TM) and baby greens (TBG) through the application of flavoromics, metabolomics, and network pharmacology. The HS-SPME-GC/MS analysis identified 526 volatile organic compounds, with TM predominantly exhibiting green, cucumber, melon, and nutty aromas, whereas TBG developed more complex fruity, floral, and creamy notes attributed to esters and ketones. The UPLC-QqQ-MS analysis detected 1475 non-volatile metabolites, revealing that TBG had elevated levels of phenolic acids, lignans, coumarins, and specific glucosinolates, while TM contained higher concentrations of flavonoids. Network pharmacology analysis identified 113 metabolites with potential multi-target mechanisms effective against metabolic disorders, such as obesity, type 2 diabetes mellitus, and non-alcoholic fatty liver disease, as well as cardiovascular diseases, including hypertension, atherosclerosis, and myocardial infarction. This comprehensive approach underscores the potential of tatsoi, particularly at various growth stages, as a valuable source of flavor compounds and bioactive ingredients for functional foods.

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