杜鹃花属植物花香代谢研究进展

花香是观赏植物重要的观赏性状,杜鹃花作为世界闻名的木本花卉,以花色丰富、花型多样闻名于世,其花香是评价杜鹃花品质的重要指标之一。研究表明萜烯类化合物、醇类、酯类、酮类化合物等是杜鹃花属植物花香化合物的主要成分,这些化合物的释放受到花发育状态、释放部位以及环境条件的影响。萜烯类化合物是杜鹃花属植物最主要的花香成分,萜类合成酶基因是杜鹃花花香物质代谢途径中的主要调控基因,利用基因组结合代谢组学研究发现马银花TPS家族基因远多于其他无香型杜鹃花属植物。深入研究杜鹃花不同种和品种特征花香成分及其生物合成途径,对杜鹃花的芳香育种和综合利用有重要意义。本文论述了杜鹃花属植物香气成分的测定与分析方法、不同亚属杜鹃花资源的香气成分、香气合成释放规律以及香气物质生物合成途径和关键基因,为开展杜鹃花主要花香物质合成代谢的遗传规律研究和芳香品种选育提供参考。     

茄子果实相关农艺性状全基因组关联分析研究进展与展望

茄子是重要的园艺作物,也是茄科植物中种植最广泛的蔬菜之一。茄子果实相关农艺性状是一种复杂的数量性状,传统育种选育效率低、周期长。高通量测序技术与生物信息学技术的快速发展,使得全基因组关联分析(genome-wide association study, GWAS)在解析茄子果实相关复杂农艺性状的遗传规律方面展现出巨大的应用前景。本文对全基因组关联分析在茄子的果形、果色等果实相关农艺性状中的研究进展进行了综述;针对茄子数量性状遗传研究中普遍存在的“丢失遗传力”(missing heritability)问题,从4个GWAS策略在茄子果实相关农艺性状研究中的应用热点出发,提出了未来茄子GWAS的发展对策;并结合当前茄子遗传改良的实践需求,展望了GWAS策略在茄子分子育种领域的广阔应用前景。本文为今后利用GWAS解析各种茄子果实相关性状的遗传基础以及选育符合消费者需求的果实材料提供了理论依据和参考。     

甜瓜不同变种及其杂交后代的香气特征研究

对4个甜瓜变种亲本及其相互间的4个杂交组合F1成熟果实中的香气组成特征及遗传表现进行了研究。结果显示:(1)甜瓜不同变种亲本成熟果实的香气组成特征差异很大,硬皮甜瓜(var.cantalupensis)变种(Charentais)香气成分主要以酯类物质为主,与呼吸跃变性状紧密相连;九碳醛类化合物是影响越瓜(var.conomon)变种八棱脆(Balengcui)的重要化合物;非呼吸跃变类型的冬甜瓜(var.inodorus)变种皇后(Queen)的特征性物质是九碳醇类化合物;其它类物质含量(OASPC)是香瓜变种(var.makuwa)甜宝(Tianbao)的一个主要特征。(2)对11个香气组成等性状进行主成分分析结果显示,前3个主成分累积贡献率达77.80%,PC1主要与酯类物质含量、香气种类数、醇类含量及醛类物质含量等呈显著相关关系,PC2则主要与其他类物质含量及乙烯释放速率显著相关,据此可将不同变种及组合区分开。(3)不同类型的香气类物质在不同变种的杂交组合中表现趋势不同,大部分的酯类化合物含量在F1代果实中居于双亲之间,且偏向于高亲值,而醛类、醇类以及其它类化合物在F1代均表现为接近低亲值。     

宁夏贺兰山东麓葡萄酒酵母菌的筛选及应用

【背景】宁夏贺兰山东麓是中国生态最佳、酿酒葡萄质量最优产区之一,也是中国“葡萄酒地理标志产品”保护区域之一。【目的】筛选宁夏本土优良酵母菌株,比较分析各个酿酒酵母菌株对赤霞珠葡萄酒香气质量的影响,并结合感官评价筛选对葡萄酒风味影响较大的酿酒酵母菌株。【方法】将筛选出的11株起酵速度快,而且对高浓度酒精、SO₂和葡萄糖及低酸环境有较强耐受力的酵母菌株进行26S rDNA鉴定,确定酵母种类。不同酿酒酵母发酵的赤霞珠葡萄酒通过顶空固相微萃取和气相色谱-质谱联用技术测定其香气化合物。【结果】筛选出11株可在15%酒精度、500 g/L葡萄糖、350 mg/L SO₂和pH 3.0环境下生长的酵母菌株,对其进行26S rDNA鉴定,确定10株酵母菌株H5、G9、G3、X8、G14、L10、H3、X11、Z17、Z24为酿酒酵母(Saccharomyces cerevisiae),一株酵母菌L1为发酵毕赤酵母(Pichia fermentans)。测定的所有香气化合物中,酯类物质是赤霞珠葡萄酒香气物质的主要组分,其次是醇类。其中,乙酸乙酯、乙酸异戊酯、正...     

中国葡萄属植物野生种多样性分析

中国是葡萄属植物的主要起源地之一,也是世界葡萄属植物种类最多、遗传资源最丰富的国家之一,起源于中国的葡萄属植物共有40种、1亚种、13变种。本研究根据《葡萄种质资源描述规范和数据标准》,选择多项性状指标作为形态鉴定参数,对起源于中国的葡萄属植物23个种的生物学性状、植物学特征、农艺性状等进行鉴定,分析其遗传多样性特点。结果表明,中国葡萄属植物的主要物候期,嫩梢新梢的绒毛、颜色,叶片的形状、颜色、锯齿,果实大小、颜色、香型和花器官等形态性状都有丰富的变化,表现出丰富的多样性。上述研究结果将为葡萄属植物的分类鉴定提供依据,也将为葡萄属植物演化研究和育种利用提供参考。根据本研究结果,建议对目前使用的《葡萄种质资源描述规范和数据标准》作进一步修订和完善,以适应我国野生葡萄资源多样性评价研究。     

燕麦种质资源形态学性状的遗传多样性

【目的】燕麦种质资源遗传多样性研究不仅有助于种质资源的收集和评价,而且对燕麦生产和育种具有重要指导意义。【方法】研究对260份燕麦种质资源的20个形态学性状多样性、变异及聚类进行分析,评价其形态学性状的遗传变异水平,明确燕麦种质资源的性状特点与遗传多样性,以期为燕麦种质创新和品种改良提供依据。【结果】260份燕麦种质资源形态学性状间存在广泛的遗传多样性,质量性状的遗传多样性指数以粒色最大(1.53),芒色最小(0.76);12个数量性状呈正态分布,数量性状的遗传多样性指数以千粒重最大(2.03),有效分蘖数最小(1.22),变异系数最大的是有效分蘖数(89.02%),最小的是株高(11.19%)。根据燕麦品种(系)间各性状的遗传差异,聚类分析将供试的260份燕麦种质资源分为6类,其中种质群Ⅰ包括42份材料,可作为种用型育种目标的亲本材料;种质群Ⅱ包括31份材料,可作为选育高产饲草品种的亲本材料;种质群Ⅳ包括41份材料,可作为选育大粒专用型品种的育种材料;种质群Ⅴ包括46份材料,可作为燕麦矮化的亲本材料;而种质群Ⅲ包括46份材料,种质群Ⅵ包括54份材料,这两类种质群材料的综合性状表现不突...     

宁乡猪数量性状遗传规律的研究I.繁殖性状

数量性状遗传规律是畜禽品种的重要种性 之一,掌握数量性状的遗传规律,对于开展品种 选育和利用,有着十分重要的作用。本文根据 宁乡猪育种资料,对繁殖性状的表型和遗传参 数进行估测。     

宁乡猪数量性状遗传规律的研究 Ⅰ.繁殖性状

数量性状遗传规律是畜禽品种的重要种性之一,掌握数量性状的遗传规律,对于开展品种选育和利用,有着十分重要的作用。本文根据宁乡猪育种资料,对繁殖性状的表型和遗传参数进行估测。     

红树林源白骨壤链霉菌中多环稠合大环内酰胺类化合物的结构多样性研究

【目的】通过基因组挖掘的方法,研究红树林来源白骨壤链霉菌Streptomyces avicenniae 9-9中多环稠合大环内酰胺(PTMs)类化合物的结构多样性。【方法】通过生物信息学分析白骨壤链霉菌基因组序列,寻找PTMs类化合物的生物合成相关基因;利用UPLC-MS/MS技术对该菌的次级代谢产物进行分析。【结果】在白骨壤链霉菌基因组中发现PTMs生物合成基因簇(aviA-D);从菌液提取物中鉴定出5个PTMs类化合物,其中包括ikarugamycin(化合物1)和capsimycin B(化合物2);基于PTMs类化合物5-6-5环类型的MS/MS碎裂规律,对化合物3–5的结构进行了推测。【结论】红树林来源白骨壤链霉菌S.avicenniae 9-9具有产生5-6-5环类型的PTMs类化合物的能力。     

葡萄花青素苷生物合成研究进展

花青素苷是一类重要的天然色素物质,是植物主要呈色物质之一,并在人类健康保护方面发挥越来越重要的作用。同时,它又是一类复杂性状,不仅与遗传基因相关,还与外界温度、湿度、光质及栽培措施等因素息息相关。葡萄花青素苷是近年来花青素苷研究的热点,主要从葡萄花青素苷的结构多样性和合成途径等方面展开简要综述,以期为葡萄花青素苷复杂性状的遗传机理和调控作用机制与分子育种及葡萄优质早熟栽培研究上提供有益的信息。     

Engineering the Saccharomyces cerevisiae isoprenoid pathway for de novo production of aromatic monoterpenes in wine

Grape musts contain a variety of terpenols that significantly affect wine aroma. The amounts of these metabolites depend on the grape variety, and many cultivars are non-aromatic. Yeasts like Saccharomyces cerevisiae cannot produce and excrete monoterpenes efficiently, mainly due to their lack of monoterpene synthases. By metabolic engineering we have modified the isoprenoid biosynthesis pathway in a wine yeast strain of S. cerevisiae expressing the Clarkia breweri S-linalool synthase gene. Under microvinification conditions, without compromising other desirable and useful fermentative traits, the recombinant yeast efficiently excreted linalool to levels exceeding the threshold of human perception. Bearing in mind the possibility of (co-)expressing other genes that encode enzymes leading to the production of various aroma compounds and the feasibility of controlling the levels of their expression, the potential of this achievement for future genetic manipulation of wine varietal aroma or for use in other alcoholic drinks seems very promising.     

葡萄果实香气成分的厌氧萃取研究

采用厌氧液-液萃取对葡萄果实中的香气成分进行了萃取,用气相色谱-质谱联用技术对其进行成分分析,并与葡萄果实常规萃取方法得到的香气成分进行比较。结果显示,采用厌氧萃取方法得到的萃取物含有的香气成分较多,一次性萃取可分析得到39种香气成分,且以内标物2-辛醇表示的香气成分含量明显高于常规萃取方法;香气成分归属的化学类别更多,比分液漏斗萃取方法多出2类香气成分。结果表明,厌氧萃取所得果实香气成分更真实,更典型,为葡萄果实香气成分的分析提供了一种有效的提取方法。     

A MADS-box transcription factor from grapevine,VvMADS45, influences seed development

Plant Cell, Tissue and Organ Culture (PCTOC) - Grape is one of the most economically important fruits worldwide, and seedless fruit is a main target in grape breeding. The MADS-box genes encode a...     

Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production

As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. The characteristic aroma of grappa consists of a large number of volatile compounds, which arise from various sources, the most important of which is yeast. Very few studies have been undertaken to characterize the natural populations of yeast during the fermentation of grape marc. The goal of this study was to understand how different pHs, temperatures and yeast starter cultures affect the growth and dynamics of yeast species involved in pomace fermentation, which could be the basis for improving the final quality of grappa production. We found that a temperature of 15°C has the greatest effect on improving the quality of the product. Unfortunately, due to the solid state of the grape marc and the impossibility of its mixing, it appears that acidification and the addition of yeast starter cultures during the silage period are not effective.     

Wine flavor and aroma

The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of “terroir” (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.     

A Deep Proteomics Perspective Into Grape Berry Quality Traits During Ripening

Discovery‐based proteomics studies have an important role in the understanding of the biochemical processes that occur during grape berry ripening. The ripening process is relevant in determining grape berry quality. For a proteome analysis of grape berry ripening, Kambiranda et al. (2018) applied a label‐free mass spectrometry–based quantitative approach. The authors reported the identification of proteins associated with the production flavor, aroma and ethylene production. Despite the valuable contribution of discovery‐based proteomics studies, the picture is still incomplete. Future efforts in gaining proteome coverage would benefit the identification of proteins associated with grape berry quality traits.     

Validation of a PCR test to predict the presence of flavor volatiles mesifurane and γ-decalactone in fruits of cultivated strawberry (<Emphasis Type="Italic">Fragaria</Emphasis> × <Emphasis Type="Italic">ananassa</Emphasis>)

Flavor improvement is currently one of the most important goals for strawberry breeders. At the same time, it is one of the most complex traits to improve, involving the balanced combination of several desired characteristics such as high sweetness, moderate acidity, and the appropriate combination of aroma compounds that are beginning to be delineated in consumer tests. DNA-informed breeding will expedite the selection of complex traits, such as flavor, over traditional phenotypic evaluation, particularly when markers linked to several traits of interests are combined during the breeding process. Natural variation in mesifurane and γ-decalactone, two key volatile compounds providing sweet Sherry and fresh peach-like notes to strawberry fruits, is controlled by the FaOMT and FaFAD1 genes, respectively. In this study, we have optimized a simple PCR test for combined analysis of these genes and determined a prediction accuracy above 91% using a set of 71 diverse strawberry accessions. This high accuracy in predicting the presence of these important volatiles combined with the simplicity of the analytical methodology makes this DNA test an efficient tool for its implementation in current strawberry-breeding programs for the selection of new strawberry cultivars with superior flavor.     

作物早熟性基因定位与遗传效应的研究进展

对于作物育种而言,早熟性是一种优良的综合性状。因此,探讨如何将常规育种方法和分子生物学技术相结合,用以缩短主要作物品种生育期,对作物生产的发展具有十分重要的意义。本文概括了作物早熟性相关性状,重点阐述了作物早熟性相关性状定位与遗传分析的研究现状,提出了目前作物早熟性育种研究中存在的问题与未来的研究展望。