Metabolomic and transcriptomic analyses provide insight into the variation of floral scent and molecular regulation in different cultivars and flower development of Curcuma alismatifolia

IF 8.7 1区 农林科学 Q1 Agricultural and Biological Sciences
Chao Song, Jingpu Tian, Dejin Xie, Shengnan Lin, Yingxue Yang, Xiaoni Zhang, Xuezhu Liao, Zhiqiang Wu
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Abstract

Curcuma alismatifolia is an important ornamental plant of significant economic value, while the floral fragrance has been rarely investigated, leading to a lack of knowledge about the floral scent. By performing metabolomic and transcriptomic analyses, we investigated the variation of 906 volatile organic compounds (VOCs) in florets of eight C. alismatifolia cultivars and four different developmental stages of ‘Chiang Mai Pink’ (CMP). The metabolite profiling revealed that the terpenoid group (213 out of 906) was the predominant VOC, accounting for 33.5% and 43.4% of total VOC contents in the florets of different cultivars and developmental stages, respectively. Sweet and woody were the predominant odors not only in different cultivars but also during developmental stages. The varied intensities of other odors contributed to forming odor diversities in C. alismatifolia floret. We uncovered seven terpenoid synthetase (TPS) genes and four MYB genes of significant association with the biosynthesis of terpenoids in eight cultivars and floret development, respectively. We performed an activity assay on four selected TPS genes and identified that Chr15HA1352 and Chr15HA2528 are responsible for the biosynthesis of α-farnesene. The significant association between the MYB gene (Chr03HA28) and seven terpenoids can be observed among different cultivars and during different developmental stages. These findings highlight the varying floral scents in different cultivars and floret development and suggest the potential roles of identified TPS and MYB genes in the biosynthesis of terpenoids in C. alismatifolia.
代谢组学和转录组学分析有助于深入了解不同品种姜黄花香味的变化和分子调控,以及姜黄花的发育
姜黄(Curcuma alismatifolia)是一种重要的观赏植物,具有重要的经济价值,但对其花香的研究却很少,导致人们对其花香的认识不足。通过代谢组学和转录组学分析,研究了8个泽泻品种和清迈粉(CMP) 4个不同发育阶段小花906种挥发性有机化合物(VOCs)的变化。代谢产物分析表明,萜类化合物(213 / 906)为主要挥发性有机化合物,分别占不同品种和不同发育阶段小花总挥发性有机化合物含量的33.5%和43.4%。在不同的品种和发育阶段,甜味和木质气味都是主要气味。其他气味强度的不同有助于泽泻小花气味多样性的形成。在8个品种和小花发育中,分别发现了7个萜类合成酶(TPS)基因和4个MYB基因与萜类生物合成显著相关。我们对4个TPS基因进行了活性分析,确定了Chr15HA1352和Chr15HA2528与α-法尼烯的生物合成有关。MYB基因(Chr03HA28)与7种萜类化合物在不同品种和不同发育阶段均存在显著的相关性。这些发现突出了不同品种和小花发育过程中花香的差异,并提示了所鉴定的TPS和MYB基因在泽麻萜类化合物生物合成中的潜在作用。
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来源期刊
Horticulture Research
Horticulture Research Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
11.20
自引率
6.90%
发文量
367
审稿时长
20 weeks
期刊介绍: Horticulture Research, an open access journal affiliated with Nanjing Agricultural University, has achieved the prestigious ranking of number one in the Horticulture category of the Journal Citation Reports ™ from Clarivate, 2022. As a leading publication in the field, the journal is dedicated to disseminating original research articles, comprehensive reviews, insightful perspectives, thought-provoking comments, and valuable correspondence articles and letters to the editor. Its scope encompasses all vital aspects of horticultural plants and disciplines, such as biotechnology, breeding, cellular and molecular biology, evolution, genetics, inter-species interactions, physiology, and the origination and domestication of crops.
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