Multi-omics approaches investigate the bitter flavor in the shoot of Bambusa oldhamii Munro

In this research, we used Multi-omics methods to investigate the bitter flavor formation and transition in the shoot of B. oldhamii and hypothesized a simple model about this biological process. In a suitable circumstance (warm temperature and sunlight), the environment signals transduction influences the expression of transcription factor (bHLH, HB-, and others) which activate or suppress the expression level of genes or enzymes in the bitter flavor metabolites related pathways (biosynthesis of secondary metabolites, amino acid metabolism, biosynthesis of flavonoid, flavone, flavonol and isoflavonoid, plant hormone signal transduction and others), then causing the contents of bitter flavor metabolites (flavonoids, amino acids, terpenoids, cyanogenic glycosides and others) increase or decrease. This phenomenon influences the bitter flavor formation or transition in the shoot of B. oldhamii.