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MaC2H2-IDD调节水果软化,并参与香冷应激引起的软化障碍
Zunyang Song1,2, Wenhui Li2, Xiuhua Lai1
1Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China.
The Plant journal : for cell and molecular biology
|March 16, 2024
概括
一个新的调节器,Mac2H2-IDD,控制香果的成熟和软化. 它激活了粉和细胞壁降解基因,与MaEBF1合作,管理水果变软和感冒疾病.
科学领域:
- 植物分子生物学 植物分子生物学
- 果实成熟和收获后生理学
背景情况:
- 冷却压力诱导香果软化障碍,影响质量.
- 转录因子是水果成熟和软化的关键调节者.
研究的目的:
- 确定"芬"香中果实成熟和软化的新型调节剂.
- 阐明MaC2H2-IDD在调节水果软化中的作用及其与MaEBF1.1的相互作用.
主要方法:
- 在香和番茄果实中,MAC2H2-IDD的过度表达/抑制是暂时的和异位的.
- 双露西法酶记者 (DLR),酵母单杂交 (Y1H),电泳性移动性转移试验 (EMSA) 和ChIP-qPCR试验.
- RNA测序以识别差异表达基因 (DEG) 和分析丰富途径.
主要成果:
- 作为核转录激活剂的MaC2H2-IDD促进了香和西红果的成熟.
- MaC2H2-IDD激活了粉和细胞壁降解基因,调节了水果的软化.
- MaC2H2-IDD与MaEBF1相互作用,增强其对特定降解基因的调节功能,并上调MaEBF1蛋白水平.
结论:
- MaC2H2-IDD是香果软化中的细胞壁和粉降解的新型调节剂.
- MaC2H2-IDD与MaEBF1合作控制水果软化,提供了对寒冷诱导软化障碍的见解.
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