中华猕猴桃品种‘Hort16A’果肉颜色形成的分子机制

对中华猕猴桃(Actinidia chinensis Planch.)品种‘Hort16A’果实发育过程(花后2~140 d及采后7~16 d)中果肉颜色的变化进行了观察,并对果实采后果肉中叶绿素和类胡萝卜素含量以及叶绿素和类胡萝卜素生物合成和降解相关基因的表达进行了研究。结果表明:花后2~140 d,中华猕猴桃品种‘Hort16A’的果肉为绿色;采后7~16 d,果肉颜色由绿变黄,果肉中叶绿素含量先升高后显著降低,类胡萝卜素含量无显著变化;类胡萝卜素/叶绿素比在采后16 d显著升高。采后12 d果肉中叶绿素生物合成相关基因中CAO1、Glu TR1、LHCB1、LHCB2、CBR1和CLH1基因的相对表达量较采后7 d显著升高,之后显著降低;采后12~16 d果肉中叶绿素降解相关基因中PAO1、PAO2、PPH1、PPH_2、PPH3、SGR1和SGR2基因的相对表达量总体上显著高于采后7 d,说明果肉中叶绿素含量降低是叶绿素的生物合成减少及其降解增加共同作用的结果。采后12~16 d果肉中类胡萝卜素生物合成相关基因中Crt ISO1、ZISO1、LCYB2、CYP1和CHY1基因的相对表达量较采后7 d显著升高,类胡萝卜素降解相关基因中NCED1、NCED2、ZEP1和CCD2基因的相对表达量也显著升高,说明类胡萝卜素生物合成和降解达到平衡,导致类胡萝卜素含量无显著变化。相关性分析结果显示:中华猕猴桃品种‘Hort16A’果实采后果肉中叶绿素含量与PAO2基因的相对表达量在0.05水平上显著正相关,但与SGR1基因的相对表达量显著负相关;类胡萝卜素含量与LCYB2和CYP1基因的相对表达量在0.05水平上显著正相关;个别叶绿素和类胡萝卜素生物合成和降解相关基因相对表达量间的相关性在0.05或0.01水平上显著。研究结果显示:中华猕猴桃品种‘Hort16A’果实采后果肉中叶绿素的生物合成减少及其降解增加是导致叶绿素含量降低和果肉变黄的主要原因。     

类胡萝卜素裂解双加氧酶及其生理功能

类胡萝卜素是一大类结构相似的化合物,其裂解途径主要有羟化酶途径、双加氧酶裂解途径和氧化酶途径。类胡萝卜素经羟化酶途径可最终转化成脱落酸,经氧化酶途径则最终转化成维生素A;而在裂解双加氧酶(carotenoid cleavage dioxygenases,CCDs)催化下,类胡萝卜素氧化成脱辅基类胡萝卜素。AtCCDs是包括9个成员的小基因家族,CCD1影响果实的色泽和风味;CCD7和CCD8分别编码一个质体区域化蛋白,并参与侧根、侧芽的萌发。9-顺式-环氧类胡萝卜素双氧合酶(NCED)催化的裂解是ABA合成的关键步骤。本文对类胡萝卜素裂解途径及相关酶类的生理功能进行了综述。     

SlCBL1基因调控番茄果实成熟发育的分子机理

以番茄(Solanum lycopersicum L.)品种‘Micro Tom’为试材,从其果实中克隆得到番茄类钙调磷酸酶B基因(Tomato Calcineurin B-Like gene,SlCBL1),构建其带有报告基因的e-GFP植物表达载体,分析番茄果实中SlCBL1基因超表达与成熟发育进程的相互关系。结果显示:(1)与对照非转基因植株以及转空载植株相比,转SlCBL1基因番茄中SlCBL1基因过量表达,而且能够使番茄果实成熟期提前3~5d,表明SlCBL1基因可促进番茄果实成熟。(2)番茄果实成熟相关基因的表达量也受到不同程度调控,其中番茄成熟过程中的色素合成基因、乙烯路径基因以及果实成熟相关转录因子都受到强烈的调控,与对照相比表达量分别上调5~10倍。研究表明,SlCBL1基因能够促进番茄果实成熟,而且通过影响色素合成基因以及果实成熟相关转录因子来调控番茄果实成熟。     

番茄果实成熟过程中番茄红素含量及合成相关基因表达的分析

以2个高代自交系粉果番茄MLK1和红果番茄FL1为材料,利用实时荧光定量PCR技术及色差仪法,对果实成熟过程中4个时期的番茄红素含量分析及八氢番茄红素合成酶(Psy1和Psy2)和番茄红素环化酶(Lcy)基因的表达进行研究。结果表明,在番茄果实成熟的过程中,番茄红素的含量也逐渐增高,在完熟期达到最高,且红果中的含量高于粉果中的。在2个番茄品种果实不同部位中,Psy1、Psy2和Lcy基因在果实逐渐成熟的过程中转录水平均逐渐增加,在完熟期表达量最高,且红果FL1中的表达量高于粉果MLK1表达量,果实中Psy基因的表达量高于Lcy基因的表达量。     

木薯品种(系)类胡萝卜素代谢相关基因和蛋白表达水平分析

以白心木薯华南6068、华南9号、紫叶黄心木薯BGM019和粉红木薯Mirasol为材料,探究木薯块根膨大期和成熟期与类胡萝卜素代谢通路相关的14个基因和4种蛋白质表达水平变化。用HPLC检测块根β-胡萝卜素含量的变化,分别用qRT-PCR和Western blot方法对类胡萝卜素代谢通路相关基因和蛋白酶的表达水平进行分析。以华南6068为对照,研究结果表明:华南9号和紫叶黄心木薯BGM019成熟期中的类胡萝卜素合成途径关键基因PSY2、LCYB基因显著高于膨大期,而降解相关的关键基因CCD1、NCED3在成熟期的表达量显著低于膨大期(P0.05)。粉红木薯Mirasol成熟期中PSY2、LCYB的显著下调与CCD1、NCED3的显著上调(P0.05)是造成β-胡萝卜素含量差异的原因之一。通过分析不同木薯品种(系)在膨大期和成熟期块根类胡萝卜素代谢途径相关基因的表达水平,有助于解析β-胡萝卜素积累的分子机理。此外,Western blot结果显示抗坏血酸过氧化物酶、谷胱甘肽还原酶、超氧化物歧化酶和HSP70虽然和块根类胡萝卜素代谢途径没有直接关联,但它们在木薯膨大期和成熟期块根表达水平有显著差异(P0.05)。     

栀子八氢番茄红素合成酶基因的分离及表达分析

为探讨栀子(Gardenia jasminoides)果实中藏花素的合成机理,克隆了栀子类胡萝卜素生物合成的关键酶八氢番茄红素合成酶(GjPSY)基因的全长cDNA。结果表明,推导的GjPSY氨基酸序列与双子叶植物来源的GjPSY亲缘关系较近。采用HPLC检测栀子果实中的藏花素-1含量为(3.96±1.48) mg g-1,在叶片中未检出。通过RT-PCR分析表明,GjPSY在栀子叶片和果实中均有表达,且表达水平一致。因此推测,GjPSY的转录水平与果实中藏花素-1的合成无关。     

类胡萝卜素合成的相关基因及其基因工程

类胡萝卜素具有多种生物功能,尤其在保护人类健康方面起着重要的作用,如它们是合成维生素A的前体,能够增强人体免疫力和具有防癌抗癌的功效。人体自身不能合成类胡萝卜素,必须通过外界摄入;但类胡萝卜素在许多植物中含量较低,并且很难用化学方法合成。随着类胡萝卜素生物合成途径的阐明及其相关基因的克隆,运用基因工程手段调控类胡萝卜素的生物合成已成为可能。本文综述了微生物和高等植物类胡萝卜素生物合成途径中相关基因的克隆,以及运用这些基因通过异源微生物生产类胡萝卜素和提高作物类胡萝卜素含量的基因工程研究进展。     

过表达乙酰辅酶A乙酰基转移酶2基因(RKAcat2)对红冬孢酵母产类胡萝卜素的影响

[背景] 乙酰辅酶A乙酰基转移酶（Acetyl Coenzyme A Acyltransferase,Acat）是硫解酶家族的一员,分为I型和II型,而II型作为甲羟戊酸（Mevalonate,MVA）途径的第一个限速酶,其表达水平和催化活性会影响萜类及其衍生物的合成量。[目的] 分析Acat II型基因的过表达对红冬孢酵母产类胡萝卜素的影响。[方法] 从红冬孢酵母YM25235菌株中克隆编码Acat II型的基因RKAcat2,将其回转到红冬孢酵母YM25235菌株中,构建一株RKAcat2基因过表达菌株进行分析。[结果] 与对照菌株相比,RKAcat2基因过表达使YM25235菌株中类胡萝卜素含量提高了50.53%,而菌株中油脂含量降低了22.80%,脂肪酸组成中油酸含量显著下降了17.78%,而且菌株中乙酰辅酶A （Coenzyme A,CoA）的含量也下降了13.64%。[结论] 过表达RKAcat2基因促进更多乙酰CoA进入MVA途径中,从而提高了类胡萝卜素的合成水平,这与部分MVA途径和类胡萝卜素合成途径中基因的转录分析结果一致。研究结果可为进一步通过代谢工程手段提高产油红酵母中类胡萝卜素及其特定组分含量的研究提供参考。     

苹果类胡萝卜素研究进展

类胡萝卜素是苹果果实色泽形成的一个重要影响因子,其种类和含量决定果实是否具有良好的外观和丰富的营养。本文综述了近年来有关苹果果实类胡萝卜素方面的研究进展,并对苹果类胡萝卜素的种类和含量,苹果发育和贮藏过程中类胡萝卜素含量的变化规律,生物合成途径中相关基因的表达,以及环境因子对类胡萝卜素积累的影响等方面进行了阐述。     

栀子果实中八氢番茄红素脱饱和酶基因的克隆与表达分析

[目的]栀子果实中富含类胡萝卜素衍生物—西红花总苷。拟从果实中克隆西红花总苷生物合成途径中的八氢番茄红素脱饱和酶基因。[方法]利用RACE的方法克隆Gj PDS基因,绝对定量PCR法检测在不同组织中的表达。[结果]从果实中克隆了一个长1 746 bp的Gj PDS基因,编码由581个氨基酸组成的八氢番茄红素脱饱和酶序列。与水稻(Oryza sativa)PDS蛋白A链的氨基酸序列有83%的一致性,与菠萝泛菌(Pantoea ananatis)PDS蛋白A链的氨基酸序列一致性低。Gj PDS基因为组成性表达基因,它在栀子果肉中的表达量最高,是叶片中表达量的1.6倍,茎中表达量的3.5倍,种子中表达量的13.1倍。[结论]从栀子果实中克隆了一个1 746 bp的Gj PDS基因,它主要在栀子果肉中表达,可能与西红花总苷的生物合成有关。该基因今后可以用作西红花总苷生物合成途径的调控靶点。     

Effect of prolonged root hypoxia on the antioxidant content of tomato fruit

Tomato fruit quality depends on its metabolite content, which in turn is determined by numerous metabolic changes occurring during fruit development and ripening. The aim of this work was to investigate whether flooding affects the nutritional quality of tomato fruit, focusing on compounds essential to human health: carotenoids and ascorbate. To this end, tomato plants (Solanum lycopersicum L. cv Micro-Tom) were submitted to prolonged root hypoxia (1–2% O₂) at first flower anthesis. Fruits were harvested at five stages of the ripening process and analysed for their carotenoid and ascorbate contents. Our results showed that the ripening of fruits that developed on hypoxia treated plants was not inhibited. However, root hypoxia significantly limits carotenoid and ascorbate accumulation in pericarp during fruit ripening, the strongest effects being observed at late stages of ripening. Limitation of both carotenoids and ascorbate accumulation seems to be primarily mediated by the reduced level of expression of genes of the corresponding metabolic pathway.     

NON-SMOKY GLYCOSYLTRANSFERASE1 Prevents the Release of Smoky Aroma from Tomato Fruit

Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed “smoky.” Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, is the major determinant of smoky aroma in cultivated tomato. Using a combinatorial omics approach, we identified the NON-SMOKY GLYCOSYLTRANSFERASE1 (NSGT1) gene. Expression of NSGT1 is induced during fruit ripening, and the encoded enzyme converts the cleavable diglycosides of the smoky-related phenylpropanoid volatiles into noncleavable triglycosides, thereby preventing their deglycosylation and release from tomato fruit upon tissue disruption. In an nsgt1/nsgt1 background, further glycosylation of phenylpropanoid volatile diglycosides does not occur, thereby enabling their cleavage and the release of corresponding volatiles. Using reverse genetics approaches, the NSGT1-mediated glycosylation was shown to be the molecular mechanism underlying the major quantitative trait locus for smoky aroma. Sensory trials with transgenic fruits, in which the inactive nsgt1 was complemented with the functional NSGT1, showed a significant and perceivable reduction in smoky aroma. NSGT1 may be used in a precision breeding strategy toward development of tomato fruits with distinct flavor phenotypes.     

SlCCD7 controls strigolactone biosynthesis,shoot branching and mycorrhiza‐induced apocarotenoid formation in tomato

The regulation of shoot branching is an essential determinant of plant architecture, integrating multiple external and internal signals. One of the signaling pathways regulating branching involves the MAX (more axillary branches) genes. Two of the genes within this pathway, MAX3/CCD7 and MAX4/CCD8, encode carotenoid cleavage enzymes involved in generating a branch‐inhibiting hormone, recently identified as strigolactone. Here, we report the cloning of SlCCD7 from tomato. As in other species, SlCCD7 encodes an enzyme capable of cleaving cyclic and acyclic carotenoids. However, the SlCCD7 protein has 30 additional amino acids of unknown function at its C terminus. Tomato plants expressing a SlCCD7 antisense construct display greatly increased branching. To reveal the underlying changes of this strong physiological phenotype, a metabolomic screen was conducted. With the exception of a reduction of stem amino acid content in the transgenic lines, no major changes were observed. In contrast, targeted analysis of the same plants revealed significantly decreased levels of strigolactone. There were no significant changes in root carotenoids, indicating that relatively little substrate is required to produce the bioactive strigolactones. The germination rate of Orobanche ramosa seeds was reduced by up to 90% on application of extract from the SlCCD7 antisense lines, compared with the wild type. Additionally, upon mycorrhizal colonization, C₁₃ cyclohexenone and C₁₄ mycorradicin apocarotenoid levels were greatly reduced in the roots of the antisense lines, implicating SlCCD7 in their biosynthesis. This work demonstrates the diverse roles of MAX3/CCD7 in strigolactone production, shoot branching, source–sink interactions and production of arbuscular mycorrhiza‐induced apocarotenoids.     

Catabolism of l–methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit

Sulfur‐containing aroma volatiles are important contributors to the distinctive aroma of melon and other fruits. Melon cultivars and accessions differ in the content of sulfur‐containing and other volatiles. l –methionine has been postulated to serve as a precursor of these volatiles. Incubation of melon fruit cubes with ¹³C‐ and ²H‐labeled l –methionine revealed two distinct catabolic routes into volatiles. One route apparently involves the action of an l ‐methionine aminotransferase and preserves the main carbon skeleton of l ‐methionine. The second route apparently involves the action of an l ‐methionine‐γ–lyase activity, releasing methanethiol, a backbone for formation of thiol‐derived aroma volatiles. Exogenous l ‐methionine also generated non‐sulfur volatiles by further metabolism of α–ketobutyrate, a product of l ‐methionine‐γ–lyase activity. α–Ketobutyrate was further metabolized into l –isoleucine and other important melon volatiles, including non‐sulfur branched and straight‐chain esters. Cell‐free extracts derived from ripe melon fruit exhibited l ‐methionine‐γ–lyase enzymatic activity. A melon gene (CmMGL) ectopically expressed in Escherichia coli, was shown to encode a protein possessing l ‐methionine‐γ–lyase enzymatic activity. Expression of CmMGL was relatively low in early stages of melon fruit development, but increased in the flesh of ripe fruits, depending on the cultivar tested. Moreover, the levels of expression of CmMGL in recombinant inbred lines co‐segregated with the levels of sulfur‐containing aroma volatiles enriched with +1 m/z unit and postulated to be produced via this route. Our results indicate that l ‐methionine is a precursor of both sulfur and non‐sulfur aroma volatiles in melon fruit.     

Effect of suppression of ethylene biosynthesis on flavor products in tomato fruits

To elucidate the role of ethylene in the production of flavor compounds by tomato fruits, wild-type tomato (Lycopersicon esculentum L., cv. Lichun) and its transgenic antisense LeACS2 line with suppressed ethylene biosynthesis were used. The metabolism of individual sugars was ethylene-independent. However, citric acid and malic acid were under ethylene regulation. The content of these acids was higher in transgenic tomato fruits and returned to normal level after transgenic fruits were treated with ethylene. Because most of amino acids, which are important precursors of volatiles, were shown to be correlated with ethylene, we surmise that amino acid-related aroma volatiles were also affected by ethylene. Headspace analysis of volatiles showed a significant accumulation of aldehydes in wild-type tomato fruits during fruit ripening and showed a dramatic decrease in most aroma volatiles in transgenic tomato fruits as compared with wild-type fruits. The production of hexanal, hexanol, trans-2-heptenal, cis-3-hexanol, and carotenoid-related volatiles, except β-damascenone and β-ionone, was inhibited by suppression of ethylene biosynthesis. No remarkable differences were observed in the concentrations of cis-3-hexenal and trans-2-hexenal between transgenic and wild-type tomato fruits, indicating these two volatiles to be independent of ethylene. Thus, there are various regulation patterns of flavor profiles in tomato fruits by ethylene. Published in Russian in Fiziologiya Rastenii, 2007, Vol. 54, No. 1, pp. 92–101. The text was submitted by the authors in English. Both authors equally contributed to this work.