果中的基转移酶和它们在防御中的潜在作用
Tejas Vare1, Rakesh Joshi1, Jieren Liao2
1Plant Molecular Biology Unit, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Pune, Maharashtra, 411 008, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
Plant physiology and biochemistry : PPB
|February 13, 2026
概括
尿素二酸盐依赖型甘油转移酶 (UGTs) 在成熟过程中稳定果香味和防御化合物. 由UGTs进行的糖化增强了抗真菌活性,降低了毒性,保护水果免受病原体的影响.
科学领域:
- 植物生物化学 植物生物化学
- 分子生物学分子生物学
- 果实成熟和防御 果实成熟和防御
背景情况:
- 阿尔方索果依赖于专门的代谢物来获得香味和保质期.
- 尿素二酸盐依赖的糖系转移酶 (UGTs) 是代谢物稳定中的关键酶.
- 了解UGT在果成熟和病原体防御中的作用至关重要.
研究的目的:
- 在果 (Mangifera indica cv. 在果期间调查UGTs的功能. 阿尔方索) 的成熟.成熟.
- 确定UGTs在防御Colletotrichum gloeosporioides感染中的参与.
- 描述特定的UGT (MiUGT92A14,MiUGT95B15) 和它们的基板.
主要方法:
- 在果成熟 (皮肤和肉质) 期间的基因表达分析.
- 对UGTs的家族遗传学分析.
- 重组UGT表达和基质特异性测定 (UDP-葡萄糖偏好).
- 基因子发芽和真菌抑制测定用aglycones和糖化衍生物.
主要成果:
- 在果成熟期间,UGTs表现出动态表达模式.
- 遗传学分析揭示了基质驱动的UGT分歧,具有针对黄类糖化酶的特定类.
- MiUGT92A14更喜欢酸,而MiUGT95B15的目标是黄酸.
- 糖基化化合物及其聚糖体抑制真菌形态发生.
- 糖基化产品具有同等或增强的抗真菌活性,植物毒性降低.
结论:
- 在果成熟期间,UGT介导的糖化对稳定防御代谢物至关重要.
- 糖化使抗真菌化合物的安全积累成为可能,减轻了aglycone的毒性.
- 这一过程对于水果成熟和增强对菌病原体的防御,如Collettotrichum gloeosporioides,是必不可少的.
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