Transcription Cofactor CsMBF1c Enhances Heat Tolerance of Cucumber and Interacts with Heat-Related Proteins CsNFYA1 and CsDREB2.

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2024-07-01 DOI:10.1021/acs.jafc.4c02398
Bingwei Yu, Yonggui Liang, Qiteng Qin, Yafei Zhao, Chenyu Yang, Renjian Liu, Yuwei Gan, Huoyan Zhou, Zhengkun Qiu, Letian Chen, Shuangshuang Yan, Bihao Cao
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Abstract

Multiprotein bridging factor 1 (MBF1) is a very important transcription factor (TF) in plants, whose members influence numerous defense responses. Our study found that MBF1c in Cucurbitaceae was highly conserved. CsMBF1c expression was induced by temperature, salt stress, and abscisic acid (ABA) in cucumber. Overexpressed CsMBF1c enhanced the heat resistance of a cucumber, and the Csmbf1c mutant showed decreased resistance to high temperatures (HTs). CsMBF1c played an important role in stabilizing the photosynthetic system of cucumber under HT, and its expression was significantly associated with heat-related TFs and genes related to protein processing in the endoplasmic reticulum (ER). Protein interaction showed that CsMBF1c interacted with dehydration-responsive element binding protein 2 (CsDREB2) and nuclear factor Y A1 (CsNFYA1). Overexpression of CsNFYA1 in Arabidopsis improved the heat resistance. Transcriptional activation of CsNFYA1 was elevated by CsMBF1c. Therefore, CsMBF1c plays an important regulatory role in cucumber's resistance to high temperatures.

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转录辅助因子 CsMBF1c 可增强黄瓜的耐热性,并与热相关蛋白 CsNFYA1 和 CsDREB2 相互作用。
多蛋白桥接因子 1(MBF1)是植物中一种非常重要的转录因子(TF),其成员影响多种防御反应。我们的研究发现,葫芦科植物中的 MBF1c 高度保守。温度、盐胁迫和脱落酸(ABA)诱导黄瓜中 CsMBF1c 的表达。过表达的CsMBF1c增强了黄瓜的抗热性,而Csmbf1c突变体对高温的抗性降低。CsMBF1c在高温下稳定黄瓜光合系统中发挥了重要作用,其表达与热相关TFs和内质网(ER)蛋白质加工相关基因显著相关。蛋白质相互作用表明,CsMBF1c与脱水反应元件结合蛋白2(CsDREB2)和核因子Y A1(CsNFYA1)相互作用。在拟南芥中过表达 CsNFYA1 可提高其耐热性。CsMBF1c 提高了 CsNFYA1 的转录激活。因此,CsMBF1c 在黄瓜的抗高温过程中发挥着重要的调控作用。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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