Integrated Transcriptome and Metabolome Analysis Reveals the Mechanism of Sweetness Formation in Vegetable Soybean Seeds.

To understand the mechanism of sweetness formation in vegetable soybean seeds, an integrative transcriptomic and metabolomic analysis was conducted using high sweetness (HS) and low sweetness (LS) varieties selected from 287 resources based on electronic tongue evaluation. The HS variety exhibited significantly higher levels of soluble sugars (58.91 mg/g) and free amino acids (54.15 mg/g). Transcriptomic results indicated that DEGs correlated with glycolysis/gluconeogenesis, starch and sucrose metabolism, and biosynthesis of amino acids pathways were significantly up-regulated in the HS variety. Metabolomic analysis showed that DAMs were significantly enriched in the biosynthesis of secondary metabolites, the amino acid biosynthesis, and the pentose phosphate pathway. Co-expression network analysis further demonstrated correlations between DEGs and DAMs related to glycolysis/gluconeogenesis and amino acid biosynthesis. Eight candidate genes related to sweetness formation were identified through transcriptomic data and validated by RT-qPCR. The present findings represent a fundamental advance in understanding the regulatory mechanisms underlying the sweetness of vegetable soybeans.