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在瓜子中CPPU处理时,CmBr赋予了果实苦味

Mingyan Wang¹, Naiyu Jiang¹, Yuanchao Xu²

¹Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs, National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao), College of Horticulture, Qingdao Agricultural University, Qingdao, 266109, China.

Plant biotechnology journal

|May 31, 2024

概括

CPPU 治疗可能会导致瓜子因为库库比他 B. B. 的苦味. 研究人员确定了CmBr基因作为一个关键的调节器,CmRSM1激活了它的表达,使非苦瓜品种的发展成为可能.

科学领域:

植物生物学植物生物学
生物化学生物化学
遗传学遗传学是一个

背景情况:

像CPPU这样的非生物因素可以诱导菜中的苦味,主要是通过瓜子中的cucurbitacin B (CuB).
在这种条件下,控制CuB生物合成的分子途径尚未完全理解.

研究的目的:

为了阐明CPPU诱导的瓜子中的CuB生物合成的遗传调节.
为了确定关键的基因和转录因子参与这个途径.
为了探索非苦瓜品种的育种策略.

主要方法:

在瓜子水果中的基因识别和表达分析.
用CRISPR/Cas9基因编辑来验证基因功能.
促进体分析和电泳运动转移试验 (EMSA) 用于研究转录因子结合.
开发用于育种应用的内进线.

主要成果:

确定了一组参与CPPU诱导的CuB生物合成的基因,CmBr被确定为主要调节者.
CRISPR/Cas9证实了CmBr在CPPU处理下CuB积累中的重要作用.
发现与MYB相关的转录因子CmRSM1通过与其促进体结合来激活CmBr表达.
一个带有突变的Cmbr基因的内进线成功消除了CPPU诱导的苦.

结论:

在对CPPU的反应中,CmBr是CuB生物合成的关键调节者.
CmRSM1作为CmBr的积极调节剂,调解CPPU反应.
鉴定的遗传机制为培育非苦瓜品种提供了有价值的目标.
这项研究提供了对环境压力下的二次代谢物调节的见解.

关键词:

在CPPU中使用.这就是CmBrBr的意思.在RSM1中,RSM1是指RSM1.这是一种苦,苦.这就是"cucurbitacin"的意思.瓜子瓜子瓜子

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