转录因子MdMYC2和MdMYB85与果中的 Ester芳香合成基因MdAAT1相互作用
Li-Xian Li1, Yue Fang1, Dan Li1
1College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Plant physiology
|August 17, 2023
概括
甲基斯酸盐 (MeJA) 通过增加 Ester 合成来增强果香味. 这涉及MdMYC2和MdMYB85基因激活MdAAT1基因,增强果风味质量.
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
- 芳香化合物合成的合成方法
背景情况:
- 挥发性 Ester 是果 (Malus domestica) 味道的关键.
- 众所周知,斯蒙酸 (JA) 能够刺激果中的 Ester 合成.
- 这个过程的精确分子调节尚未完全理解.
研究的目的:
- 为了研究甲基莉酸盐 (MeJA) 对果中 Ester 芳香产生的影响.
- 确定参与MeJA诱导的合成的关键基因和调控相互作用.
主要方法:
- 用MeJA对果进行处理.
- 基因表达分析 (qRT-PCR).
- 促进剂结合测定和蛋白质与蛋白质相互作用研究.
主要成果:
- 治疗MeJA显著增加了果中的 Ester 芳香合成.
- 包括MdMYC2和MdMYB85在内的莉花路径基因的表达被上调.
- 编码以合成的关键酶MdAAT1的基因也表达增加.
- 发现MdMYC2和MdMYB85直接与MdAAT1促进体结合,增强其转录.
- MdMYC2和MdMYB85之间的蛋白相互作用进一步放大了MdAAT1.1的激活.
结论:
- 包含MdMYC2,MdMYB85和MdAAT1的基因模块对于果中JA介导的 Ester芳香合成至关重要.
- 这个监管网络通过控制关键芳香化合物生产来提高果风味的质量.
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