Unlocking the high-value potential of kiwifruit through integrated metabolomic, transcriptomic, and anti-inflammatory analyses

Kiwifruit is a globally popular fruit recognized for its nutritional and functional value. Here, we quantified phenolic compounds in four kiwifruit cultivars during fruit-thinning stages and found that total phenolic content peaked at 15 days after pollination (DAP) in most cultivars. Widely targeted metabolomic profiling at 15 DAP identified 735 phenolic compounds, among which numerous functional components are reported in kiwifruit for the first time. Integrated transcriptomic and metabolomic analyses revealed substantial inter-cultivar variation and distinct metabolic traits. Correlation analysis between gene expression and metabolite accumulation, coupled with qRT-PCR validation, identified seven genes that may be highly involved in the biosynthesis of their corresponding metabolites. Molecular docking analysis demonstrated strong binding affinities between representative high-abundance kiwifruit phenolic compounds and key inflammation-related proteins. These results suggest that kiwifruit phenolic compounds may modulate inflammatory responses by targeting key regulatory proteins. Taken together, this study highlights the rich diversity of kiwifruit phenolic compounds and their potential as high-value functional components, providing valuable resources for kiwifruit breeding and functional utilization.