Proteomic and transcriptomic analysis to unravel the influence of high temperature on banana fruit during postharvest storage
Proteomic and transcriptomic analysis to unravel the influence of high temperature on banana fruit during postharvest storage
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蛋白质组学和转录组学分析揭示高温对香蕉果实采后储存的影响
DOI：
10.1007/s10142-019-00662-7
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发表时间：
2019-05-01
影响因子：
2.9
通讯作者：
Jiang, Yueming
中科院分区：
文献类型：
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作者：
Li, Taotao;Wu, Qixian;Jiang, Yueming
香蕉是一种重要的粮食作物，由于贮藏温度高，造成了巨大的经济损失。采用蛋白质组和转录组相结合的方法，对20 ℃（对照）和30 ℃（高温）下香蕉果皮的蛋白质组和转录组进行分析，探讨高温胁迫下香蕉果皮蛋白质组和转录组的变化及其分子机制。采用偏最小二乘判别分析（PLS-DA）和正交信号校正偏最小二乘判别分析（OPLS-DA）对香蕉果实高温胁迫响应的关键蛋白和基因进行了分析。高温胁迫影响了与叶绿素代谢、果实硬度、信号转导、能量代谢以及胁迫反应和防御相关的蛋白/基因。结合扫描电镜（SEM）和真实的实时定量PCR（RT-qPCR）分析结果，可以认为高温胁迫导致了香蕉果实的保绿成熟。高温胁迫加速香蕉果皮硬度下降和衰老，可能主要通过调节香蕉果皮的激素信号通路、胁迫保护能力和能量代谢等途径实现。本研究为进一步了解高温处理对香蕉果实的调控机制和香蕉果实耐高温性状的改良提供了潜在的遗传资源。
Banana, an important food, incurs significant economic losses due to high storage temperature. Integrative analysis of proteome and transcriptome profiles of the banana peel stored at 20 degrees C (control) and 30 degrees C (HT) was used to investigate the molecular mechanism in response to high temperature stress. Critical proteins and genes relating to the response of banana fruit to HT stress were evaluated using partial least squares-discriminant analysis (PLS-DA) and orthogonal signal correction partial least squares-discriminant analysis (OPLS-DA). HT stress influenced proteins/genes related to chlorophyll metabolism, fruit firmness, signal transduction, energy metabolism, and stress response and defense. Together with scanning electron microscopy (SEM) and real time quantitative PCR (RT-qPCR) results, it can be concluded that HT stress resulted in stay-green ripening of banana fruit. Additionally, HT stress accelerated firmness loss and senescence of banana peel, might mainly through regulating hormone signaling pathway, stress protective ability, and energy metabolism in the banana peel. Our study provided a clearer understanding of regulatory mechanisms of HT treatment on banana fruit and potential genetic resources for the improvement of high temperature-tolerant characteristics in banana fruit.