茎莴苣F6'H家族基因鉴定及其与鲜切莴苣褐变的关系初探OA北大核心CSTPCD
Identification of F6'H Family Genes in Stem Lettuce and Preliminary Study on Its Correlation with Browning of Fresh-Cut Lettuce
为深入探究阿魏酰-CoA-6'-羟化酶(feruloyl-CoA 6'-hydroxylase,F6'H)在鲜切莴苣褐变过程中的作用及机制,本研究通过Blastp结合结构域筛选的方法从茎莴苣基因组中搜索鉴定F6'H家族成员,并对其进行生物信息学分析及褐变过程中的表达分析,同时测定了鲜切莴苣贮藏过程中褐变度和总酚含量的变化.结果表明,共鉴定出 11 个茎莴苣F6'Hs基因,其编码蛋白均为定位于细胞质中的亲水蛋白,氨基酸数在 181～840 个之间,分子量在 20.74～93.35 kDa之间,等电点在 5.16～8.36 之间,脂肪系数在 82.28～102.98 之间,不稳定指数为 26.13～55.39.鲜切莴苣贮藏过程中LsF6'H9 基因明显上调表达,LsF6'H3 和LsF6'H11 在贮藏 4～6 d上调表达,其余基因下调表达或变化较小;褐变度逐渐升高,总酚含量先升高后降低,贮藏6d时最高.相关性分析结果显示,总酚含量与褐变度呈显著正相关,表明酚类的积累可能是导致鲜切莴苣发生褐变的重要因素;褐变度及总酚含量均与LsF6'H1、LsF6'H2、LsF6'H3、LsF6'H4、LsF6'H9、LsF6'H10 和LsF6'H11 的表达量呈正相关,特别是总酚含量与LsF6'H9 表达量呈极显著正相关,褐变度与LsF6'H9 表达量呈显著正相关,表明LsF6'H9 可能在鲜切莴苣褐变中扮演重要角色.本研究结果可为深入探究F6'H在鲜切莴苣褐变过程中的作用及机制提供理论依据.
In order to further explore the role and mechanism of feruloyl-CoA 6'-hydroxylase(F6'H)in browning process of fresh-cut lettuce,the F6'H-family genes were identified from the stem lettuce genome by Blastp and domain screening,and then the bioinformatics characteristics and expression during browning of these genes were analyzed,and the changes of browning degree and total phenols content of fresh-cut lettuce during storage were determined.The results showed that a total of 11 stem lettuce F6'H genes(LsF6'Hs)were identified.All the LsF6'Hs were hydrophilic proteins localized in cytoplasm with amino acid number ranging from 181 to 840,molecular weight ranging from 20.74 to 93.35 kDa,isoelectric point ranging from 5.16 to 8.36,fat coefficient ranging from 82.28 to 102.98,and instability index ranging from 26.13 to 55.39.During the storage process of fresh-cut lettuce,the expression of LsF6'H9 gene obviously upregulated,the expression of LsF6'H3 and LsF6'H11 also upregulated at 4～6 days after storage,and the other genes changed a little in expression level.The browning degree of fresh-cut lettuce increased gradually during storage,and the total phenols content increased first and then decreased,which reached the highest level on the 6th day.The corre-lation analysis showed that there was a significant positive correlation between total phenols content and brown-ing degree,indicating that the accumulation of phenols might be an important factor leading to browning of fresh-cut lettuce.The browning degree and total phenols content were positively correlated with the expression level of LsF6'H1、LsF6'H2、LsF6'H3、LsF6'H4、LsF6'H9、LsF6'H10 and LsF6'H11 during storage of fresh-cut lettuce,especially their correlations with LsF6'H9 expression,which reached very significant and significant levels,respectively.It suggested that LsF6'H9 might play an important role in browning of fresh-cut lettuce.These study results could provide the theoretical basis for further exploring the role and mechanism of F6'H in browning process of fresh-cut lettuce.
梁园丽;帅良;何纯锋;林德胜;殷菲胧;刘云芬;何妹英;蔡文;廖玲燕
贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西 贺州 542899贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西 贺州 542899||南昌师范学院化学与食品科学学院,江西 南昌 330032贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西 贺州 542899||大连工业大学食品学院,辽宁 大连 116034
园艺学与植物营养学
茎莴苣F6'H鲜切褐变基因表达总酚含量相关性分析
Stem lettuceF6'HFresh-cut browningGene expressionTotal phenols contentCorrela-tion analysis
《山东农业科学》 2024 (006)
7-15 / 9
国家自然科学基金项目(32260611);广西自然科学基金项目(2020GXNSFBA297111);广西高校中青年教师科研基础能力提升项目(2022KY0700);大学生创新创业训练计划项目(S202211838109)
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