在高温条件下,MdLBD37和MdBZR1抑制了果中的安托西亚宁生物合成
Dan Li1, Huaying Ma1, Xiuzheng Chen1
1College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
概括
高温对果果的颜色产生负面影响,因为它抑制了阳素的积累. 这项研究确定了MdBZR1和MdLBD37基因,形成了一个反循环,在热应激下抑制了氨酸生物合成.
科学领域:
- 植物科学 植物科学
- 分子生物学分子生物学
- 遗传学 是一个遗传学.
背景情况:
- 全球气候变暖增加了影响果质量的高温事件.
- 高温抑制了素的积累,导致水果颜色不佳,但分子机制尚不清楚.
研究的目的:
- 确定关键基因参与抑制果在高温下抗素生物合成.
- 研究MdBZR1和MdLBD37调节果颜色的分子机制.
主要方法:
- 使用的"Otome"果品种用于基因隔离和鉴定.
- 进行过渡性基因过度表达和促进体结合分析.
- 研究了MdBZR1和MdLBD37.7之间的蛋白质-蛋白质相互作用.
主要成果:
- 在高温下,MdBZR1和MdLBD37的表达会增加,从而抑制了氨酸的积累.
- 过度表达MdBZR1或MdLBD37减弱的抗生素,在共同过度表达时具有协同效应.
- 通过相互转录调节和蛋白质相互作用,MdBZR1和MdLBD37形成了一个正反循环.
结论:
- MdBZR1和MdLBD37形成了一个协同的调节机制,以抑制在热应力下安托西亚尼的积累.
- 这提供了对高温对果果皮颜色影响的见解.
- 提供了分子育种的基础,以提高果的质量.
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