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

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.