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转录组学和基因家族识别与细胞壁相关的不同表达的基因揭示了MaXTH32.5参与香成熟期间的水果坚硬性

Fengjie Yang¹, Kui Wan¹, Xiaoli Kang¹

¹Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Plants (Basel, Switzerland)

|December 31, 2025

概括

香果的成熟过程涉及固度,粉和可溶性固体的变化. 在这个过程中,西洛葡萄糖内转糖酶/酶 (XTH) 基因家族,特别是MaXTH32.5,起着关键作用.

科学领域:

植物生物学植物生物学
生物化学生物化学
分子遗传学分子遗传学

背景情况:

香 (Musa spp.) 的意思是香. 是一个高潮期的水果,而西洛葡萄糖内转糖酶/酶 (XTH) 基因对于成熟期间的细胞壁修饰至关重要.
了解香成熟的过程对于改善水果质量和保质期至关重要.

研究的目的:

研究香果成熟过程中的生理和分子变化.
为了确定参与香成熟的关键XTH基因.

主要方法:

分析四个成熟阶段的生理生物化学特性.
转录组测序以识别差异表达基因 (DEGs).
基因本体学 (GO) 和基因和基因组的京都百科全书 (KEGG) 路径丰富分析.
定量实时PCR (RT-qPCR) 验证.通过定量实时PCR (RT-qPCR) 验证.
鉴定XTH基因家族成员和MaXTH32.5.5.的亚细胞定位.
通过短暂的过度表达,对MaXTH32.5的功能分析.

主要成果:

香的成熟涉及度下降,动态粉含量变化,以及可溶性蛋白质和总可溶性固体 (TSS) 的积累.
在最绿色和棕色斑点阶段之间确定了14,315个DEG,富含"蛋白质脱","蛋白质在内等质网膜中的加工"和"乌比奎丁介导蛋白解"途径.
在成熟过程中,MaXTH32.5被显著上调,其过度表达减少了水果的坚硬度,这表明它在成熟过程中的作用.

结论:

XTH基因家族,特别是MaXTH32.5,是香成熟的关键调节者.
MaXTH32.5在水果软化中的作用为香成熟机制提供了洞察力.
这项研究为未来对Musa XTH基因的研究奠定了基础.

关键词:

穆萨 spp. 在这里.克西洛葡萄糖内转糖酶/酶 (XTH) 的作用.坚定不移的坚定不移的熟成的成熟过程

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