Identification and Expression Analysis of the Terpenoid Synthase Gene Family in Dendrobium nobile

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Lei Li, Jie Liu, Di Wu, Qingjie Fan, Yongxia Zhao, Xingdong Wu, Daopeng Tan, Yuqi He, Lin Qin
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Abstract

Terpenoid synthase (TPS) is a crucial enzyme catalyzing terpenoid synthesis in plants. However, the TPS gene family and its expression patterns in different growth stages of Dendrobium nobile remain unexplored. This study aims to systematically identify and analyze TPS family members using whole genome sequencing. Results revealed the identification of 50 TPS gene family members, with predicted molecular weights ranging from 14,531 to 162,002 Da. Subfamilies TPS-a, TPS-b, TPS-c, and TPS-e/f were detected in Dendrobium nobile. Furthermore, UPLC-Q/TOF-MS technology was utilized to analyze sesquiterpenoid compounds in the stems of 1-year-old and 3-year-old Dendrobium nobile. The content of sesquiterpenoid compounds, including dendroxine and dendronobiloside A, increased with plant age. That increase in content can be attributed to the upregulation of sesquiterpene synthase, a hypothesis validated through transcriptome sequencing, qRT-PCR, and molecular docking. The results over time suggest that sesquiterpenoid compounds may play a role in regulating sesquiterpene synthesis in Dendrobium nobile in conjunction with TPS genes. We promote the development of Dendrobium nobile into the food field. It is conducive to the rational development and utilization of Dendrobium nobile.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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