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转录因子SlWRKY6的化和酸化不同调节番茄果实成熟的过程
Min Zhang1, Kangdi Hu1, Lin Ma1
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Plant physiology
|May 10, 2024
概括
硫化 (H2S) 通过继续硫化SlWRKY6来抑制番茄果的成熟,从而减少其成熟基因的激活. 由SlMAPK4进行酸化通过激活SlWRKY6.4促进成熟.
科学领域:
- 植物生理学 植物生理学
- 分子生物学分子生物学
- 生物化学 生物化学
背景情况:
- 囊脱硫酶产生硫化 (H2S),这是植物中的信号分子.
- 众所周知,H2S会影响各种植物过程,包括水果成熟.
研究的目的:
- 研究H2S在番茄 (Solanum lycopersicum) 水果成熟中的作用.
- 阐明H2S影响成熟的分子机制,重点关注蛋白质SlWRKY6.6.
主要方法:
- SlLCD1的过度表达和slwrky6突变体和SlWRKY6-OE线路的构建.
- 对蛋白质固硫化,酸化和与SLMAPK4.4相互作用的分析.
- 双露西法酶和电泳性移动性转移试验,以评估转录调节.
主要成果:
- H2S通过在Cys396.6处继续硫化SlWRKY6来抑制番茄果的成熟.
- SlWRKY6通过激活 SlSGR1 和 SlSAG12 转录来积极调节成熟.
- 通过SlmAPK4的SlWRKY6酸化激活转录并促进成熟.
- 透硫化减弱了SLMAPK4介导的酸化,抑制了成熟.
结论:
- 通过H2S对SlWRKY6进行化,通过减少SlSGR1和SlSAG12的表达来抑制番茄果的成熟.
- 通过SlmAPK4对SlWRKY6的酸化通过增强转录活性促进成熟.
- 提出了一个监管模型,其中H2S水平和SlmAPK4活动决定了SlWRKY6在成熟中的作用.
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