茄子转录因子SmMYB5在安托西亚尼生物合成过程中整合了莉酸和光信号
Shaohang Li1, Yanxiao Dong1, Dalu Li1
1School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Plant physiology
|October 10, 2023
概括
甲基斯酸盐 (MeJA) 在弱光下改善茄子 (Solanum melongena L.) 的水果颜色. 涉及SmMYB5的新信号通路整合了光和JA信号,以促进安托素的产生.
科学领域:
- 植物分子生物学 植物分子生物学
- 植物生理学 植物生理学
- 生物化学 生物化学
背景情况:
- 低光条件降低了茄子果皮中的安托西亚宁合成,影响了质量.
- 外源甲基斯酸盐 (MeJA) 可以在弱光下改善茄子水果的颜色.
- 斯酸盐 (JA) 与光信号在安托素调节中的相互作用尚未完全理解.
研究的目的:
- 在低光条件下识别茄子中安东氨酸合成的关键调节剂.
- 阐明了将石和光信号通路集成的分子机制.
- 了解SmMYB5如何促进安托素生产的功能.
主要方法:
- RNA测序以识别差异表达的基因.
- 转基因茄子植物的特征.
- 蛋白质与蛋白质相互作用测试 (例如,酵母双混合,共免疫沉).
- 促进者活动测定 (例如,双露西法酶记者测定).
- 分析蛋白质降解途径 (例如,蛋白酶体抑制).
主要成果:
- SmMYB5,一个JA反应因子,被确定为安托西亚尼合成的积极调节者.
- SmMYB5与SmTT8相互作用,激活关键安托氨酸生物合成基因 (SmCHS,SmF3H,SmANS) 的促进者.
- JA信号抑制剂 (SmJAZ5,SmJAZ10) 干扰SmMYB5-SmTT8复合体的稳定性;JA诱导它们的降解.
- 光调节SmMYB5蛋白质的丰富性;SmCOP1与SmMYB5相互作用,通过26S蛋白酶体通路促进其降解.
结论:
- 一种新型的依赖光的JA-SmMYB5信号通路调节茄子中的安东氨酸合成.
- 这条途径集成JA和光信号,以控制二次代谢物生产.
- 研究结果提供了对调节茄子水果颜色和质量的分子机制的见解.
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