Analysis of metabolic and transcription levels provides insights into the interactions of plant hormones and crosstalk with MAPKs in the early signaling response of cherry tomato fruit induced by the yeast cell wall

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI:10.1016/j.fochms.2022.100160
Keyu Sun , Xue Zhang , Ze Wei , Ziwuzhen Wang , Jifeng Liu , Jian Liu , Jianhua Gao , Jun Guo , Xin Zhao
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引用次数: 2

Abstract

Yeast cell walls (YCW) are promising bio-based elicitors for controlling post-harvest fruit decay. In this study, 1% YCW induction increased the resistance of cherry tomato fruits, reducing disease incidence by 66%. This study aimed to explore the interaction of hormones and crosstalk with MAPKs (mitogen-activated protein kinases) in the early response of resistance regulation in cherry tomato fruits treated with YCW and U0126. We analyzed the temporal changes in hormone content, the expression of critical genes involved in phytohormone biosynthesis, and signal transduction in cherry tomato fruits response to the induction. Results revealed that jasmonic acid (JA) and brassinosteroids (BR) significantly regulated early resistance response in fruit induced by 1% YCW. The salicylic acid (SA) pathway is inhibited by the activation of the JA pathway. JA and SA signaling pathway crosstalk with the MAPK3 pathway. BR plays an essential role in the regulation of fruit resistance. The BR pathway may function independently when JA/SA and MAPK3 pathways are inhibited.

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分析酵母细胞壁诱导的樱桃番茄果实早期信号反应中植物激素和串扰与MAPKs的相互作用,提供了代谢和转录水平的见解
酵母细胞壁(YCW)是一种很有前途的生物基激发剂,用于控制收获后的果实腐烂。在本研究中,1%的YCW诱导提高了樱桃番茄果实的抗性,降低了66%的发病率。本研究旨在探讨YCW和U0126对樱桃番茄果实抗性调控早期反应中激素和串扰与MAPKs(丝裂原活化蛋白激酶)的相互作用。我们分析了诱导后樱桃番茄果实中激素含量的时间变化、参与植物激素生物合成的关键基因的表达和信号转导。结果表明,茉莉酸(jasmonic acid, JA)和油菜素内酯(brassinosteroids, BR)显著调控1% YCW诱导的果实早期抗性反应。水杨酸(SA)途径被JA途径的激活所抑制。JA和SA信号通路与MAPK3通路串扰。BR在果实抗性调控中起着重要作用。当JA/SA和MAPK3通路被抑制时,BR通路可能独立发挥作用。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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