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MabZIP5-MaMYB69模块与MaERF55合作,通过细胞壁降解来调节香果的成熟

Fan Liu^1,2, Xueli Sun¹, Jianzhu Cao^1,2

¹Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Horticulture research

|February 9, 2026

概括

香果的成熟是由MYB转录因子MaMYB69.9促进的. 该基因通过调节细胞壁降解来加速成熟和软化,为水果质量改善提供了潜在的潜力.

科学领域:

植物分子生物学植物分子生物学
水果成熟的机制果实成熟的机制
转录因子调节转录因子调节

背景情况:

MYB蛋白家族在植物生物过程中起着至关重要的作用.
香果成熟过程中MYB基因的特定功能在很大程度上仍未被探索.
了解水果成熟调节剂是提高水果质量和保质期的关键.

研究的目的:

为了识别和描述参与香果成熟的MYB基因.
阐明MaMYB69在调节香果软化和成熟中的作用.
调查涉及MaMYB69.9的监管网络.

主要方法:

对R2R3型MYB基因MaMYB69.9的鉴定和表达分析.
研究MaMYB69在细胞壁修饰基因 (MaPE,MaPL1,MaGAL,MaPG3) 上的转录激活活性.
在番茄和香中进行过度表达研究,酵母双杂交试验,以及对MaERF55和MabZIP5.5相互作用的分析.

主要成果:

MaMYB69的表达是由乙烯诱导的,并且在香成熟过程中得到上调.
MaMYB69直接准并激活关键细胞壁降解基因的促进者.
过度表达MaMYB69加速了转基因水果的成熟和软化,它与MaERF55和MabZIP5.5相互作用.

结论:

MaMYB69是香果成熟和软化的关键积极调节者.
MaMYB69通过直接调节细胞壁降解通路而起作用.
MaMYB69代表了提高水果质量和延长保质期的潜在目标.

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