Yan Yu, Zeyang Bao, Qihang Zhou, Wei Wu, Wei Chen, Zhenfeng Yang, Li Wang, Xuewen Li, Shifeng Cao, Liyu Shi
{"title":"EjWRKY6 Is Involved in the ABA-Induced Carotenoid Biosynthesis in Loquat Fruit during Ripening","authors":"Yan Yu, Zeyang Bao, Qihang Zhou, Wei Wu, Wei Chen, Zhenfeng Yang, Li Wang, Xuewen Li, Shifeng Cao, Liyu Shi","doi":"10.3390/foods13172829","DOIUrl":null,"url":null,"abstract":"The yellow-fleshed loquat is abundant in carotenoids, which determine the fruit’s color, provide vitamin A, and offer anti-inflammatory and anti-cancer health benefits. In this research, the impact of abscisic acid (ABA), a plant hormone, on carotenoid metabolism and flesh pigmentation in ripening loquat fruits was determined. Results revealed that ABA treatment enhanced the overall content of carotenoids in loquat fruit, including major components like β-cryptoxanthin, lutein, and β-carotene, linked to the upregulation of most genes in the carotenoid biosynthesis pathway. Furthermore, a transcription factor, EjWRKY6, whose expression was induced by ABA, was identified and was thought to play a role in ABA-induced carotenoid acceleration. Transient overexpression of EjWRKY6 in Nicotiana benthamiana and stable genetic transformation in Nicotiana tabacum with EjWRKY6 indicated that both carotenoid production and genes related to carotenoid biosynthesis could be upregulated in transgenic plants. A dual-luciferase assay proposed a probable transcriptional control between EjWRKY6 and promoters of genes associated with carotenoid production. To sum up, pre-harvest ABA application could lead to carotenoid biosynthesis in loquat fruit through the EjWRKY6-induced carotenoid biosynthesis pathway.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13172829","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The yellow-fleshed loquat is abundant in carotenoids, which determine the fruit’s color, provide vitamin A, and offer anti-inflammatory and anti-cancer health benefits. In this research, the impact of abscisic acid (ABA), a plant hormone, on carotenoid metabolism and flesh pigmentation in ripening loquat fruits was determined. Results revealed that ABA treatment enhanced the overall content of carotenoids in loquat fruit, including major components like β-cryptoxanthin, lutein, and β-carotene, linked to the upregulation of most genes in the carotenoid biosynthesis pathway. Furthermore, a transcription factor, EjWRKY6, whose expression was induced by ABA, was identified and was thought to play a role in ABA-induced carotenoid acceleration. Transient overexpression of EjWRKY6 in Nicotiana benthamiana and stable genetic transformation in Nicotiana tabacum with EjWRKY6 indicated that both carotenoid production and genes related to carotenoid biosynthesis could be upregulated in transgenic plants. A dual-luciferase assay proposed a probable transcriptional control between EjWRKY6 and promoters of genes associated with carotenoid production. To sum up, pre-harvest ABA application could lead to carotenoid biosynthesis in loquat fruit through the EjWRKY6-induced carotenoid biosynthesis pathway.
黄肉枇杷富含类胡萝卜素,类胡萝卜素决定了果实的颜色,提供维生素 A,并具有抗炎和抗癌的保健作用。本研究测定了脱落酸(一种植物激素)对成熟枇杷果实类胡萝卜素代谢和果肉色素沉着的影响。结果发现,ABA处理提高了枇杷果实中类胡萝卜素的总体含量,包括β-隐黄素、叶黄素和β-胡萝卜素等主要成分,这与类胡萝卜素生物合成途径中大多数基因的上调有关。此外,还发现了一种转录因子 EjWRKY6,其表达受 ABA 诱导,被认为在 ABA 诱导的类胡萝卜素加速过程中发挥作用。EjWRKY6在烟草中的瞬时过表达和EjWRKY6在烟草中的稳定遗传转化表明,类胡萝卜素的产生和与类胡萝卜素生物合成相关的基因在转基因植物中都可以上调。双荧光素酶分析表明,EjWRKY6 与类胡萝卜素生产相关基因的启动子之间可能存在转录控制。综上所述,采收前施加 ABA 可通过 EjWRKY6 诱导的类胡萝卜素生物合成途径促进枇杷果实中类胡萝卜素的生物合成。
期刊介绍:
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds