染色体可访问性介导的转录组变化有助于在乌龙茶枯过程中调味物质的变化和斯蒙酸过度积累
Weilong Kong1, Ping Zhao1, Qing Zhang1
1National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China.
The Plant journal : for cell and molecular biology
|November 3, 2023
概括
乌龙茶的枯改变了染色质的可访问性,影响了风味化合物和荷尔蒙. 这项研究揭示了开放和关闭染色体区域的变化如何调节基因表达,影响着甲基素和特类水平,并确定了改善茶味的关键转录因子.
科学领域:
- 植物分子生物学 植物分子生物学
- 农业科学 农业科学
- 食品化学 食品化学
背景情况:
- 乌龙茶的枯涉及非生物压力,改变了风味化合物和斯酸 (JA).
- 在衰老过程中染色质可访问性变化的作用及其对基因表达和代谢物积累的影响尚不清楚.
研究的目的:
- 调查乌龙茶枯期间染色质可访问性变化如何影响基因表达,代谢物含量和荷尔蒙水平.
- 确定将染色质变化与风味化合物和JA生物合成联系起来的分子机制.
主要方法:
- ATAC-seq,RNA-seq,代谢物概况和激素检测的综合分析.
- 差异可访问的染色体区域 (DACRs) 的识别和表征.
- 对基因表达,代谢物含量和激素水平 (JA和JA-ILE) 的分析.
主要成果:
- 在枯的条件下确定了3451个开放的和13426个关闭的DACR.
- 关闭的DACR与下调的基因相关,减少了儿茶素的积累.
- 开放的DACR与上调基因相关,增加了类,JA,JA-ILE和挥发性物质.
- 一种新的MYB转录因子,CsMYB83,被确定为甲基素合成的调节者.
结论:
- 染色体可访问性变化是乌龙茶枯期间转录重编程的关键调节者.
- 特定的DACR调解了关键风味化合物 (甲基素,类,挥发物) 和激素 (JA) 的积累.
- 这些发现提供了有价值的见解,并通过育种改善茶叶风味的目标基因.
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