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通过激活PbMDH3,PbWRKY26通过激活PbMDH3积极调节梨果中的酸盐积累

Meiyi Yang¹, Junxing Song¹, Xu Zhang¹

¹College of Horticulture, Northwest A&F University, Taicheng Road No.3, Yangling, Shaanxi Province, China.

Journal of plant physiology

|August 10, 2023

概括

研究人员确定PbWRKY26是调节梨果中酸含量的关键基因. 它的表达与酸盐水平呈正相关,影响水果的酸度和风味.

科学领域:

植物分子生物学植物分子生物学
果实生物化学果实生物化学
农业科学农业科学

背景情况:

马拉酸对于梨果的酸度和风味至关重要.
梨中酸积累的调节机制尚未完全理解.

研究的目的:

为了确定参与梨中酸积累的基因.
阐明PbWRKY26在酸盐代谢中的调节作用.

主要方法:

用于基因鉴定的mRNA测序 (mRNA-seq).
对基因表达和酸含量的定量分析.
转基因方法 (过度表达和沉默) 在 Pear.
遗传学分析,LUC和Y1H测定.

主要成果:

在多种梨品种中,PbWRKY26表达与酸含量正相关.
过度表达PbWRKY26增加了酸盐含量,而沉默则降低了它.
发现PbWRKY26,一个PH3同源,可以调节酸脱酶基因PbMDH3,而不是PbPH5.5.

结论:

PbWRKY26在调节梨果中的酸积累方面发挥着重要作用.
这一发现有助于了解梨中的酸盐代谢调节网络.

关键词:

在 MDH MDH 的位置上.酸的积累酸的积累作为PH3同源物,它是PH3的同源物.梨子梨子梨子转录因子 WRKY 转录因子

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