PpMYB75-PpDFR模块揭示了"SR"与其芽变体"RMHC"在桃红色肉质中的区别
Chao Xu1, Xiaomin Xue2, Zhixing Li1
1State Key Laboratory of Biobased Material and Green Papermaking, School of Bioengineering, Qilu University of Technology, Jinan, Shandong, 250353, PR China.
Journal of plant research
|January 9, 2024
概括
研究人员确定了MYB75转录因子及其对PpDFR基因的调节是红肉蜜脆桃的红肉发育的关键. 这一发现有助于理解黄类化合物合成和桃子育种.
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
- 农业科学 农业科学
背景情况:
- "红肉蜜脆 (RMHC) "桃子因其早期成熟和红肉而受欢迎.
- 在"RMHC"中红肉形成的基因和分子机制在很大程度上是未知的.
- "RMHC"是一种"超级红 (SR) "桃子品种的芽变体.
研究的目的:
- 为了阐明"RMHC"桃子红肉色的分子基础.
- 为了确定关键的基因和调节途径,涉及到安东素和黄类生物合成.
- 了解转录因子在控制红肉发育中的作用.
主要方法:
- 代谢学分析以确定差异产生的代谢物.
- 转录组分析和RT-qPCR用于评估基因表达水平.
- 亚细胞局部化和酵母单一杂交测试以确定蛋白质局部化和DNA结合活性.
主要成果:
- 与"SR"相比",RMHC"中的安托西亚宁含量 (例如,氨酸O-氨酸,氨酸3-O-葡萄糖化物) 和其他黄类物质的含量显著更高.
- 在"RMHC"中增加了叶黄素合成转录因子MYB75和结构基因 (PpDFR,PpCHS,PpC4H,PpLDOX) 的表达.
- MYB75定位在核中,并直接与PpDFR促进体结合,建立一个MYB75-PpDFR调节网络.
结论:
- MYB75-PpDFR监管网络是推动"RMHC"桃子红肉发育的关键途径.
- 这项研究提供了第一个分子解释红肉变红在"RMHC"使用集成的奥米克和分子方法.
- 这些发现有助于桃子育种和更广泛地了解植物中颜色形成基因.
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