The blue light signal transduction pathway is involved in anthocyanin accumulation in 'Red Zaosu' pear
The blue light signal transduction pathway is involved in anthocyanin accumulation in 'Red Zaosu' pear
复制标题
蓝光信号转导通路参与“红早酥”梨花青素积累
DOI：
10.1007/s00425-018-2877-y
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发表时间：
2018-07-01
期刊：
影响因子：
4.3
通讯作者：
Teng, Yuanwen
中科院分区：
文献类型：
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作者：
Tao, Ruiyan;Bai, Songling;Teng, Yuanwen
红梨果皮中一条保守的蓝光感受和转导途径参与了蓝光诱导花色素苷的积累。果皮颜色是影响红梨外观品质的重要经济性状，红梨的红色是由于花青苷积累所致。果皮的着色过程受光的影响很大。然而，光质量如何影响颜色发展仍不清楚。本研究以砂梨和鸭梨杂交品种‘早酥’的突变体‘红早酥’为试材，分析了不同光质对梨果实颜色形成的影响。结果表明，蓝光处理72 h后，花青苷积累量增加，而红光几乎没有影响。花青苷生物合成相关基因的表达与花青苷积累的趋势相似。为了阐明蓝光诱导的显色机理，克隆了PpHys、PpCOP 1和PpHY 5基因。基因表达分析表明，它们的转录丰度与花青素相关基因的表达或花青素含量无关，但酵母双杂交系统揭示了这些蛋白之间保守的物理相互作用。此外，PpHY 5直接结合到花色素苷生物合成基因PpCHS，PpDFR，PpANS和PpMYB 10的启动子，并激活PpCHS的转录在基于烟草的双荧光素酶测定。综上所述，本研究初步揭示了蓝光诱导红梨花色素苷生物合成过程中保守的蓝光信号转导模块-COP 1-HY 5的作用。但是，我们的研究结果并没有提供为什么红光对花青素积累没有影响的证据，这需要进一步研究。
A conserved blue light sensing and transduction pathway contributes to blue light-induced anthocyanin accumulation in the peel of red pear. Peel color is an economically important characteristic that influences the appearance quality of red pear, whose red color is due to anthocyanin accumulation. The process of coloration in the fruit peel is strongly influenced by light. However, how light quality influences color development remains unclear. In this study, we analyzed the effects of different light qualities on color development in the red pear 'Red Zaosu', a mutant of the hybrid cultivar 'Zaosu' of Pyrus pyrifolia and P. communis. The results showed that blue light increased anthocyanin accumulation after 72 h of light treatment, while red light had almost no effect. The expression of anthocyanin biosynthesis-related genes showed a similar trend to the anthocyanin accumulation. To clarify the mechanism of blue-light induced coloration, PpCRYs, PpCOP1 and PpHY5 genes were cloned. Gene expression analysis showed that their transcript abundance did not correlate with the expression of anthocyanin-related genes or anthocyanin content, but the yeast two-hybrid system revealed conserved physical interactions among these proteins. In addition, PpHY5 directly bound to the promoters of the anthocyanin biosynthesis genes PpCHS, PpDFR, PpANS and PpMYB10, and activated the transcription of PpCHS in a Nicotiana benthamiana-based dual-luciferase assay. In summary, our results preliminarily revealed that the conserved blue light signal transduction module CRY-COP1-HY5 contributed to the anthocyanin biosynthesis induced by blue light in red pear. However, our results did not provide evidence for why red light had no effect on anthocyanin accumulation, which needs further study.