转录组测序和气相色谱-质谱分析提供了油菜β-石竹烯生物合成的见解

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100129
Haibin Wang , Chen Zong , Aimei Bai , Shuilin Yuan , Yan Li , Zhanghong Yu , Ruiping Tian , Tongkun Liu , Xilin Hou , Ying Li
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引用次数: 2

摘要

倍半萜是重要的防御性次生代谢产物和香气成分。然而,关于倍半萜在不结籽大白菜(NHCC)叶片中形成和组成的机理研究有限。因此,采用顶空固相微萃取/气相色谱-质谱法(HS-SPME/ GC-MS)结合转录组分析对挥发性有机物的形成机制进行研究。从2个NHCC品种SZQ和XQC及其F1杂种中共鉴定出26种挥发性有机物。其中倍半萜β-石竹烯仅在‘XQC’和F1中得到鉴定。鉴定出5个编码石竹烯合成酶的基因。候选β-石竹烯合成酶基因BcTPSa11和BcTPSa21仅在‘XQC’和F1中高表达。此外,通过共表达鉴定了MYB相关、MYB、bHLH和AP2/ERF家族的几个转录因子,表明它们调节β-石竹烯的生物合成。我们的研究结果为倍半萜的生物合成提供了分子基础,并揭示了NHCC中β-石竹烯的调控网络。
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Transcriptome sequencing and gas chromatography–mass spectrometry analyses provide insights into β-caryophyllene biosynthesis in Brassica campestris

Sesquiterpenes are important defensive secondary metabolites and aroma components. However, limited information is available on the mechanism of sesquiterpene formation and composition in the non-heading Chinese cabbage (NHCC) leaf. Therefore, headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) combined with transcriptome analysis was used to study the mechanism of volatile organic compound formation. A total of 26 volatile organic compounds were identified in two NHCC cultivars ‘SZQ’ and ‘XQC’ and their F1 hybrids. Among these, sesquiterpene β-caryophyllene was identified only in ‘XQC’ and F1. Five genes encoding caryophyllene synthase were identified. The candidate β-caryophyllene synthase genes BcTPSa11 and BcTPSa21 had high expression levels only in ‘XQC’ and F1. In addition, several transcription factors of MYB-related, MYB, bHLH, and AP2/ERF families were identified by co-expression, suggesting that they regulate β-caryophyllene biosynthesis. Our results provide a molecular basis for sesquiterpene biosynthesis as well as insights into the regulatory network of β-caryophyllene in NHCC.

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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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