De novo转录组分析揭示了带有芽突变的梅果中的基因表达模式
Huiyan Liu1, Haitian Fang1, Guangdi Zhang1,2,3
1Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food Science and Engineering, Ningxia University, Yinchuan, 750021 Ningxia China.
概括
梅花的芽突变创造了一种新品种,具有更长的成熟期和更好的味道. 转录组分析揭示了植物激素信号传递和影响这些特征的二次代谢物合成中的关键基因.
科学领域:
- 植物遗传学和育种.
- 分子生物学分子生物学
- 果实科学是一门学科.
背景情况:
- 芽突变是植物育种中的一个有价值的工具,产生遗传多样性.
- 从原始品种 ("B") 通过芽突变开发出一种具有延长成熟和增强味道的新梅品种 ("By").
- 了解这些表型变化背后的分子机制对于进一步的育种进步至关重要.
研究的目的:
- 调查与原始品种 (B) 相比,芽突变的梅子品种 ("By") 改变的果实成熟和质量的分子基础.
- 确定关键的基因和受差异表达基因 (DEGs) 调节的通路,与梅果中芽突变相关.
主要方法:
- 来自"B"和"By"梅品种的水果的比较转录组测序 (RNA-seq).
- 基因本体学 (GO) 和基因和基因组的京都百科全书 (KEGG) 途径分析,以确定丰富的生物过程和受影响的途径.
- 使用逆转录定量聚合酶链反应 (RT-qPCR) 验证关键基因表达.
主要成果:
- 转录组分析发现了"B"和"By"梅果之间基因表达的显著差异.
- 在"单个生物体细胞过程"和"转移酶活性" (GO分析) 中,DEGs得到了丰富.
- 关键受影响的途径包括植物激素信号转导 (涉及IAA,CKX,ARF,SNRK2基因) 和粉和糖代谢.
- 像TPP,β-葡萄糖酶 (EC3.2.1.21) 和UGT72E这样的基因参与了二次代谢物合成.
- BAG6的表达模式不同,在果实成熟期间在"B"上调和"By"下调,这表明有差异性抵抗.
结论:
- 植物激素显著影响梅果的延长成熟期,IAA,CKX,ARF和SNRK2作为关键调节剂.
- TPP,β-葡萄糖酶和UGT72E是中介可溶性二次代谢物合成的候选基因,这些代谢物有助于香.
- BAG6的差异表达表明两种梅品种之间对耐药性的潜在变化,特别是对真菌的耐药性.
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