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Published on: January 16, 2020
VvTPS14 is a linalool synthase activated by VvbZIP3 and repressed by VvMADS4
Ziye Nie1, Xiaochen Wang1, Xianju Liu2
1State Key Laboratory of Plant Diversity and Specialty Crops, and Beijing Key Laboratory of Grape Sciences and Enology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China; China National Botanical Garden, Beijing 100093, China.
Researchers identified VvTPS14 as a key gene for linalool biosynthesis in grapes, responsible for the Muscat flavor. They also uncovered upstream regulators, VvbZIP3 and VvMADS4, controlling its expression for flavor trait breeding.
Area of Science:
- Plant Molecular Biology
- Grapevine Genetics
- Flavor Chemistry
Background:
- Linalool is crucial for Muscat grape aroma, but its biosynthesis regulation is unclear.
- Understanding transcriptional control is key to improving grape flavor profiles.
Purpose of the Study:
- Identify genes and regulatory mechanisms controlling linalool biosynthesis in grape berries.
- Establish VvTPS14 as a key enzyme in linalool production.
- Elucidate the upstream transcriptional factors governing VvTPS14 expression.
Main Methods:
- Integrated GC-MS and transcriptomic analysis across grape berry development.
- Gene expression correlation analysis.
- In vitro enzyme activity assays and heterologous expression in Nicotiana benthamiana.
- Yeast one-hybrid screening and dual-luciferase assays for promoter analysis.
Main Results:
- VvTPS14 gene expression correlates with linalool accumulation in grape berries.
- VvTPS14 encodes a chloroplast-localized enzyme catalyzing linalool synthesis from GPP.
- Overexpression of VvTPS14 enhances linalool production in various plant systems.
- VvbZIP3 and VvMADS4 directly bind the VvTPS14 promoter, with VvbZIP3 activating and VvMADS4 repressing its expression.
Conclusions:
- VvTPS14 is a key linalool synthase in grapes.
- A transcriptional module involving VvbZIP3 and VvMADS4 regulates VvTPS14.
- These findings offer targets for molecular breeding to enhance grape flavor traits.
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