Abstract
• Acinetobacter was positively linked to trigonelline, cryptochlorogenic acid, and crude oil. • Wickerhamomyces correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline. • Glycerolipids were significantly associated with Acinetobacter and Wickerhamomyces. Seed endophytes can influence coffee bean quality by modulating biochemical composition and flavor, yet their relationships with the biochemical profiles of Coffea arabica beans remain insufficiently characterized. In this study, we investigated key biochemical compounds (caffeine, chlorogenic acids, trigonelline, and crude oil), lipid profiles, and seed endophytes across six C. arabica cultivars. Ultra-high-performance liquid chromatography-mass spectrometry identified 3,143 lipids, which were classified into six categories, with glycerolipids (53.3%) representing the most abundant group. Sequencing analysis revealed Proteobacteria and Ascomycota as the dominant bacterial and fungal phyla in coffee seeds. Correlation analysis indicated no significant associations between the top two bacterial phyla and major biochemical components. In contrast, fungal phyla exhibited strong relationships: Ascomycota correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline, while Basidiomycota showed the opposite trend. At the genus level, Acinetobacter was positively linked to trigonelline, cryptochlorogenic acid, and crude oil, whereas Wickerhamomyces correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline. Lipid-microbe analyses further revealed that lipids significantly associated with Acinetobacter and Wickerhamomyces were primarily glycerolipids. These findings provide new insights into how seed-associated endophytes interact with biochemical composition and lipid metabolism in C. arabica beans. Such associations highlight the potential of microbiome-informed strategies for improving coffee flavor and nutritional value.
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Claims 11
Claim · model-written summary
Coffee seeds contained 3,143 identified lipids in six categories.
- Taxon
- Coffea arabica
Coffea arabicat0 - Outcome
- lipidse0
- Value
- 3,143 lipidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“identified 3,143 lipids, which were classified into six categories”
t0“Coffea arabica”
Claim · model-written summary
Glycerolipids were the most abundant lipid group at 53.3%.
- Taxon
- Coffea arabicaCoffea arabicat0
- Outcome
- glycerolipidse0
- Direction
- most abundante0
- Value
- 53.3%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“glycerolipids (53.3%) representing the most abundant group”
t0“Coffea arabica”
Claim · model-written summary
Proteobacteria and Ascomycota dominated the bacterial and fungal seed communities.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- ProteobacteriaPseudomonadotae0other
- Second interactor
- AscomycotaAscomycotae0other
- Outcome
- dominant bacterial and fungal phyla in coffee seedse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proteobacteria and Ascomycota as the dominant bacterial and fungal phyla in coffee seeds”
t0“Coffea arabica”
Claim · model-written summary
The top two bacterial phyla had no significant association with major biochemical components.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- top two bacterial phylae0other
- Outcome
- major biochemical componentse0
- Direction
- no significant associationse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no significant associations between the top two bacterial phyla and major biochemical components”
t0“Coffea arabica”
Claim · model-written summary
Ascomycota correlated positively with chlorogenic and isochlorogenic acids.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- AscomycotaAscomycotae0other
- Outcome
- chlorogenic and isochlorogenic acidse0
- Direction
- positivelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascomycota correlated positively with chlorogenic and isochlorogenic acids”
t0“Coffea arabica”
Claim · model-written summary
Ascomycota correlated negatively with trigonelline.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- AscomycotaAscomycotae0other
- Outcome
- trigonellinee0
- Direction
- negativelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascomycota correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline”
t0“Coffea arabica”
Claim · model-written summary
Basidiomycota had the opposite association pattern to Ascomycota.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- BasidiomycotaBasidiomycotae0other
- Outcome
- opposite trende0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Basidiomycota showed the opposite trend”
t0“Coffea arabica”
Claim · model-written summary
Acinetobacter was positively linked to trigonelline, cryptochlorogenic acid, and crude oil.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- Acinetobacter
Acinetobactere0other - Outcome
- trigonelline, cryptochlorogenic acid, and crude oile0
- Direction
- positivelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At the genus level, Acinetobacter was positively linked to trigonelline, cryptochlorogenic acid, and crude oil”
t0“Coffea arabica”
Claim · model-written summary
Wickerhamomyces correlated positively with chlorogenic and isochlorogenic acids.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- WickerhamomycesWickerhamomycese0other
- Outcome
- chlorogenic and isochlorogenic acidse0
- Direction
- positivelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas Wickerhamomyces correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline”
t0“Coffea arabica”
Claim · model-written summary
Wickerhamomyces correlated negatively with trigonelline.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- WickerhamomycesWickerhamomycese0other
- Outcome
- trigonellinee0
- Direction
- negativelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas Wickerhamomyces correlated positively with chlorogenic and isochlorogenic acids but negatively with trigonelline”
t0“Coffea arabica”
Claim · model-written summary
Lipids associated significantly with Acinetobacter and Wickerhamomyces were mainly glycerolipids.
- Taxon
- Coffea arabicaCoffea arabicat0
- Interactor
- AcinetobacterAcinetobactere0other
- Second interactor
- WickerhamomycesWickerhamomycese0other
- Outcome
- glycerolipidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lipids significantly associated with Acinetobacter and Wickerhamomyces were primarily glycerolipids”
t0“Coffea arabica”