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果对收获后压缩损伤的反应机制由综合转录和代谢组分析

Zhichao Yang¹, Menghua Lin², Xiangzheng Yang^2,3

¹College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China.

Food chemistry: X

|December 25, 2023

概括

果的压缩损伤会引发基因和代谢变化. 这项研究揭示了如何.

科学领域:

植物科学植物科学
生物化学生物化学
生物信息学是一种生物信息学.

背景情况:

果果实容易受到收割后压缩损伤,因为它的皮和质地很脆弱.
这种损害影响了市场性和竞争力,但分子反应仍然不太清楚.
缺乏关于水果压缩应力的全面生物信息学研究.

研究的目的:

为了研究受压缩损伤的"红富士"果的基因表达和代谢变化.
为了确定参与果对压缩应激反应的关键基因和代谢物.
阐明受收割后压缩损伤影响的分子调节网络.

主要方法:

对受损的"红富士"果和对照果进行了转录组和代谢组分析.
特定基因的基因表达水平 (例如,MdOFUT19,MdWRKY48) 被量化.
代谢物概况确定了诸如公素A1和特定黄类化合物等化合物的变化.

主要成果:

与对照组相比,受损的果显示出包括MdOFUT19,MdWRKY48,MdCBP60E,MdCYP450和MdSM-like在内的基因的表达始终更高.
在受损的果中观察到高水平的特定代谢物,如公素A1和5,7-二基-3',4',5'-三甲黄.
路径分析表明,果可能在应对压缩应激时增强挥发性和素合成.

结论:

压缩损伤导致果中的基因表达和代谢物概况发生显著变化.
这些发现表明,涉及挥发性和素合成的分子反应可减轻压缩应激.
这项研究提高了对果收获后压缩损伤背后的复杂机制的理解.

关键词:

果果果的果实果的果实压缩损伤压缩损伤代谢组中的代谢.阻力机制阻力机制转录组转录组就是一个转录组.

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