EBR和JA通过转录组和代谢物组合分析调节"Ruidu Hongyu"葡萄中的芳香物质生物合成
Jiajia Li1, Yi Quan1, Zishu Wu1
1Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Frontiers in plant science
|June 22, 2023
概括
外源的2,4-epibrassinolide (BR) 和莉酸 (JA) 增强了植物中的花和水果香味.
科学领域:
- 植物科学 植物科学
- 生物化学 生物化学
- 基因组学就是基因组学.
背景情况:
- 葡萄酒的香气,特别是像"Ruidu Hongyu"这样的品种,对于品质至关重要.
- 易挥发的化合物,如烯,化物和酒精,定义了花和水果的音符.
- 了解芳香生物合成途径是提高葡萄品质的关键.
研究的目的:
- 为了研究外源的2,4-epibrassinolide (EBR) 和酸 (JA) 对"Ruidu Hongyu"葡萄中的芳香化合物生物合成的影响.
- 分析EBR和JA对与芳香物质生产相关的基因表达的影响.
- 阐明EBR和JA信号在调节葡萄香气中的作用.
主要方法:
- HS-SPME/GC-MS分析以量化挥发性芳香化合物.
- 转录组测序以分析基因表达变化.
- 外源EBR,JA及其抑制剂 (Brassinazole,DIECA) 的应用.
主要成果:
- 外源性EBR和JA显著增加了关键芳香化合物的积累 (例如,内罗尔,格拉尼奥尔,利).
- 在EBR和JA治疗后,基因表达分析揭示了,化和酒精生物合成的上调通路.
- 转录组测序在EBR和JA治疗下发现了许多差异表达基因 (DEG),特别是在晚期成熟阶段.
- EBR促进了内源性BR生物合成和信号,而JA增加了内源性JA和MeJA水平.
结论:
- 外源的EBR和JA有效地增强了"Ruidu Hongyu"葡萄中的芳香物质的生物合成.
- 这些植物激素调节了参与芳香化合物生产的基因的表达.
- 这项研究提供了关于BR/JA信号与葡萄香味发展之间的复杂关系的见解.
关键词:
这是EBREBREBREBREBR.在HS-SPME/GC-MS中使用.哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈香味 香气 味道 味道 味道葡萄藤是一种葡萄.转录基因组测序的转录基因组测序Ruidu Hongyu 鲁伊杜·洪宇 鲁伊杜·洪宇更多相关视频
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