Fruit Phenotype Analysis of SlSAHH2-CRISPR Tomato and Methylation Mechanism of SlSAHH2 Promoting Fruit Ripening

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-07-19 DOI:10.1021/acs.jafc.5c05207

Lu Yang*, Rui Liu, Yuan Meng, Zhe Deng, Sijia Bu, Jinming Liu, Anqi Huang, Shuangshuang Wu and Xianzhao Kan*,

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Abstract

S-adenosyl-l-homocysteine hydrolase (SAHH EC 3.3.1.1) is a key enzyme that maintains methylation homeostasis. In this study, the knockout of SlSAHH2 delayed tomato fruit ripening. Compared with the wild type (WT), most ripening-related biochemical characteristics were significantly reduced in SlSAHH2-CRISPR fruits. Additionally, the expression of genes related to ethylene synthesis and ripening was generally down-regulated. In transcriptome data, a total of 3701 up-regulated and 3134 down-regulated differentially expressed genes (DEGs) were identified and analyzed. Bisulfite sequencing PCR (BSP) results showed that the methylation levels of the promoters of ethylene-related genes in SlSAHH2-OE fruits were higher. Furthermore, in the presence of a methylation inhibitor, the expression of E4, E8, ACO1, ACO3, and ACS2 was generally up- or down-regulated in SlSAHH2-OE or SlSAHH2-CRISPR fruits, respectively. In summary, it can be inferred that in the balance between methylation and ethylene synthesis, SlSAHH2 was more inclined to promote the latter process during tomato fruit ripening.

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SlSAHH2- crispr番茄果实表型分析及SlSAHH2促进果实成熟的甲基化机制

s -腺苷-l-同型半胱氨酸水解酶（SAHH EC 3.3.1.1）是维持甲基化稳态的关键酶。在本研究中，SlSAHH2基因的敲除延迟了番茄果实的成熟。与野生型（WT）相比，slsah_2 - crispr果实中大多数成熟相关的生化特性显著降低。此外，乙烯合成和成熟相关基因的表达普遍下调。在转录组数据中，共鉴定和分析了3701个上调和3134个下调的差异表达基因（deg）。亚硫酸盐测序PCR （BSP）结果显示，slsah_2 - oe果实中乙烯相关基因启动子的甲基化水平较高。此外，在甲基化抑制剂存在下，在SlSAHH2-OE或SlSAHH2-CRISPR果实中，E4、E8、ACO1、ACO3和ACS2的表达普遍分别上调或下调。综上所述，可以推断，在甲基化和乙烯合成的平衡中，SlSAHH2在番茄果实成熟过程中更倾向于促进乙烯合成。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.