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沙拉中的种子颜色是由来自类生物合成途径的LsTT2,LsCHS和Ls2OGD基因决定的

Xiaoyan Zhang¹, Xiaoli Liang¹, Shuping He¹

¹National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

|November 6, 2023

概括

在LsTT2和Ls2OGD基因中的基因突变分别解释了白色和黄色的菜种子颜色. 三个LsCHS基因调节了黄类生物合成,影响了种子外的颜色.

科学领域:

植物遗传学植物遗传学
分子生物学分子生物学
农业科学农业科学

背景情况:

菜种子的颜色表现出各种变化,包括黑色,黄色和白色的表型.
这些多样化的菜种子颜色的遗传基础尚不清楚.

研究的目的:

为了确定负责控制菜种子颜色变化的基因.
为了阐明在生菜中种子外颜色的基因机制.

主要方法:

使用全基因组关联研究 (GWAS).
基于地图的克隆方法被用来识别因果基因.
基因淘汰实验是为了验证基因功能而进行的.

主要成果:

编码R2R3-MYB转录因子的lsTT2基因被确定为黑色和白色种子颜色变异的因果基因. 在LsTT2的突变导致白种子.
发现两种2 - 氧格酸盐依赖的二氧化酶 (2OGD) 基因可以控制黄色种子颜色. 这些基因参与黄色颜料转化为黑色的过程.
确定了与黄生物合成相关的三个LsCHS基因,它们的淘汰减少了种子颜色强度.

结论:

在LsTT2和Ls2OGD基因中的突变分别负责白色和黄色的菜种子颜色.
LsTT2,Ls2OGD和LsCHS基因在调节菜种子颜色和黄类生物合成方面发挥着至关重要的作用.
这项研究为植物种子颜色的遗传调节提供了重要的见解.

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