High temperature elevates carotenoid accumulation of banana fruit via upregulation of MaEIL9 module.
High temperature elevates carotenoid accumulation of banana fruit via upregulation of MaEIL9 module.
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DOI:
10.1016/j.foodchem.2023.135602
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发表时间:
2023-01
期刊:
影响因子:
8.8
通讯作者:
Li-sha Zhu;Wei Shan;Danling Cai;Zengxiang Lin;Chaojie Wu;Wei Wei-Wei;Ying-ying Yang;Wangjin Lu;Jianye Chen;Xin-guo Su;Jianfei Kuang
中科院分区:
文献类型:
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作者:
Li-sha Zhu;Wei Shan;Danling Cai;Zengxiang Lin;Chaojie Wu;Wei Wei-Wei;Ying-ying Yang;Wangjin Lu;Jianye Chen;Xin-guo Su;Jianfei Kuang
Banana is a good source of carotenoids, which are bioactive metabolites with health beneficial properties for human. However, the molecular mechanism of carotenoid accumulation in banana fruit is largely unclear. In this study, we found that high temperature elevated carotenoid production in banana pulp, which is presumably due to upregulation of a subset of carotenogenic genes as well as a carotenoid biosynthesis regulatorMaSPL16. Moreover, an ethylene signaling component MaEIL9 was identified, whose transcript and protein contents were also induced by high temperature. In addition, MaEIL9 positively regulates transcription ofMaDXR1,MaPDS1,MaZDS1andMaSPL16through directly targeting their promoters. Overexpression ofMaEIL9in tomato fruit substantially increased the expression of carotenoid formation genes and elevated carotenoid content. Importantly, transiently silencingMaEIL9in banana fruit weakened carotenoid production caused by high temperature. Taken together, these results indicate that high temperature induces carotenoid production in banana fruit, at least in part, through MaEIL9-mediated activation ofMaDXR1,MaPDS1,MaZDS1andMaSPL16expression.