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草菇海藻糖-6-磷酸合成酶基因克隆鉴定与表达分析

孙仪 李峰 周怡 李子豪 李维航 张丽娟 邹亚杰

食用菌学报2026,Vol.33Issue(2):24-31,8.
食用菌学报2026,Vol.33Issue(2):24-31,8.DOI:10.16488/j.cnki.1005-9873.2026.02.002

草菇海藻糖-6-磷酸合成酶基因克隆鉴定与表达分析

Cloning and Expression Analysis of Trehalose-6-phosphate Synthase in Volvariella volvacea

孙仪 1李峰 1周怡 1李子豪 1李维航 1张丽娟 2邹亚杰1

作者信息

  • 1. 中国农业科学院农业资源与农业区划研究所,北京 100081
  • 2. 宁夏农林科学院园艺研究所,宁夏银川 750000
  • 折叠

摘要

Abstract

Volvariella volvacea is sensitive to low temperature and easy to autolyze,which seriously affects its preservation and circulation on the market.As a critical stress-protective compound,trehalose plays a pivotal role in fungal responses to temperature stress,with trehalose-6-phosphate synthase(TPS)serving as a key enzyme responsible for its biosynthesis.Using V.volvacea strain V34 as the experimental material,the trehalose-6-phosphate synthase(TPS)gene VvTPS in V.volvacea was cloned and then subjected to bioinformatics analyses.The effects of different temperatures(20,25,30,35,and 40 ℃)on VvTPS gene expression and VvTPS enzyme activity were also studied.The results showed that there are the two TPS genes in V.volvacea,namely VvTPS1 and VvTPS2,which encode 882 and 1018 amino acids,respectively.The promoter regions of the two VvTPS contain various ciss-acting elements responsive to hormones and stress conditions.Both VvTPSs are localized in the cytoplasm and contain a typical HAD conserved domain.Within the experimental temperature range,both VvTPS1 and VvTPS2 reached the highest expression at 20 ℃.Their expression levels were relatively high at 40 ℃ and were lowest at 35 ℃.The VvTPS activity in V.volvacea was the highest at 25 ℃ and lowest at 35 ℃.These findings provided a reference for stress-resistant breeding of V.volvacea.

关键词

草菇/温度胁迫/海藻糖-6-磷酸合成酶/克隆

Key words

Volvariella volvacea/temperature stress/trehalose-6-phosphate synthase/cloning

引用本文复制引用

孙仪,李峰,周怡,李子豪,李维航,张丽娟,邹亚杰..草菇海藻糖-6-磷酸合成酶基因克隆鉴定与表达分析[J].食用菌学报,2026,33(2):24-31,8.

基金项目

宁夏回族自治区重点研发计划(2023BCF01043) (2023BCF01043)

现代农业产业技术体系北京市食用菌创新团队(BAIC03) (BAIC03)

食用菌学报

1005-9873

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