Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-10-26 DOI:10.1155/2024/1449189

Fangxu Xu, Zefang Lin, Ligang Cui

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Abstract

“Huangguan” pears during storage are easily infected by various diseases, which resulted in substantial economic losses due to the decline in production and quality. Being a biocontrol bacterium, Lysobacter enzymogenes MB01 (L. enzymogenes MB01) can bring about the alterations of related defense enzymes, thereby enhancing the shelf life. The genetic changes in samples treated with L. enzymogenes MB01 were discussed by transcriptome. The outcomes indicated that compared to the control, L. enzymogenes MB01 restrained the disease index and total bacterial count and improved the defense enzyme activity. The transcriptome data uncovered the presence of 1975 differentially expressed genes (DEGs). The results of the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed that the majority of DEGs were enriched in plant hormone signal transduction, phenylpropanoid biosynthesis, plant-pathogen interaction, flavonoid biosynthesis, and stilbenoid, diarylheptanoid, and gingerol biosynthesis. The above results suggested the treatment with L. enzymogenes MB01 induced the disease resistance of pears through regulating multiple genes, which offers a feasible method for protecting fruit against pathogen during storage.

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转录组分析揭示了经溶菌酶 MB01 处理的采后 "黄冠 "梨抗病性中多个基因的变化

"黄冠 "梨在贮藏期间容易感染各种病害，导致产量和质量下降，造成重大经济损失。作为一种生物防治菌，Lysobacter enzymogenes MB01（L. enzymogenes MB01）可以改变相关的防御酶，从而延长保质期。研究人员通过转录组讨论了用酵母菌 MB01 处理过的样品的基因变化。结果表明，与对照组相比，酵母菌 MB01 可抑制疾病指数和细菌总数，并提高防御酶的活性。转录组数据发现了 1975 个差异表达基因（DEGs）。京都基因和基因组百科全书（KEGG）的结果显示，大多数 DEGs 富集在植物激素信号转导、苯丙类生物合成、植物与病原菌相互作用、黄酮类生物合成，以及链烯类、二芳基庚烷类和姜酚的生物合成中。上述结果表明，酵母菌 MB01 通过调节多个基因诱导梨的抗病性，为保护水果在贮藏期间免受病原体侵害提供了一种可行的方法。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.