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<p>Goji (<i>Lycium barbarum</i>) leaves are rich in bioactive compounds but highly susceptible to <i>Aceria pallida</i>, which induces gall formation. This study aimed to characterize the metabolic and flavor profile alterations in goji leaves following mite infestation. This study used a comprehensive approach—non-targeted and targeted metabolomics, volatile profiling, and antioxidant assays. Infestation by the goji gall mite triggered a strong defense response, increasing the activities of superoxide dismutase and phenylalanine ammonia-lyase in the phenylpropanoid metabolic pathway by 2.31-fold and 2.67-fold, respectively, and enhancing the specific accumulation of total polyphenols, total flavonoids, key phenolic acids, and carotenoid metabolites. Concurrently, biotic stress enhanced the antioxidant activity and altered flavor characteristics in gall-induced goji leaves. These findings establish goji gall mite as a biotic stress elicitor that improves both antioxidant capacity and sensory quality. This study provides a sustainable strategy for valorizing gall-induced goji leaves as a high-value functional food development.</p><p></p>

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Multi-omics analysis reveals enhanced antioxidant capacity and altered flavor-associated metabolism in goji leaves infested by the gall mite Aceria pallida

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月27日

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  • Ya-Nan Li,
  • Zhou-Tong Wang,
  • Yue Wang,
  • Ming-Long Shao,
  • Hui Hu,
  • Xue-Wei Pan,
  • Jia-Jia You,
  • Zhi-Ming Rao

摘要

Goji (Lycium barbarum) leaves are rich in bioactive compounds but highly susceptible to Aceria pallida, which induces gall formation. This study aimed to characterize the metabolic and flavor profile alterations in goji leaves following mite infestation. This study used a comprehensive approach—non-targeted and targeted metabolomics, volatile profiling, and antioxidant assays. Infestation by the goji gall mite triggered a strong defense response, increasing the activities of superoxide dismutase and phenylalanine ammonia-lyase in the phenylpropanoid metabolic pathway by 2.31-fold and 2.67-fold, respectively, and enhancing the specific accumulation of total polyphenols, total flavonoids, key phenolic acids, and carotenoid metabolites. Concurrently, biotic stress enhanced the antioxidant activity and altered flavor characteristics in gall-induced goji leaves. These findings establish goji gall mite as a biotic stress elicitor that improves both antioxidant capacity and sensory quality. This study provides a sustainable strategy for valorizing gall-induced goji leaves as a high-value functional food development.